Cottage cheese and honey soufflé with berries
12 servings
80 minutes
Cottage cheese and honey soufflé with berries is a delicate dessert that combines the airy texture of soufflé with the natural sweetness of honey and the bright tartness of berries. This recipe has roots in European cuisine, where light and elegant desserts are valued. Honey enriches the flavor and makes it harmonious, while cottage cheese adds softness. Berries provide freshness and subtle fruity notes, creating a balance between sweet and sour. The soufflé is chilled in the refrigerator to achieve a creamy consistency, while the jelly layer with berries adds structure and aesthetic appeal. This dessert is perfect for festive occasions and light summer evenings when something refined but not overly sweet is desired.
1
Mix cottage cheese with honey and beat gently.
- Soft curd cheese: 1000 g
- Clear (liquid) honey: 400 ml
2
Soak gelatin sheets in a small amount of water, let it sit, and heat over fire until fully dissolved. Remove from heat, let it cool slightly but not set! Gently mix into the cottage cheese and honey mixture.
- Leaf (sheet) gelatine: 20 g
3
Whip the egg whites to stiff peaks, gently fold them into the cottage cheese mixture, mix in vanilla.
- Egg white: 8 pieces
- Vanillin: pinch
4
Pour our cottage cheese mixture into a metal springform pan. Smooth the surface. Place in the refrigerator until fully set (3-4 hours). Remove from the refrigerator and carefully distribute the berries on top.
- Fresh cranberries: 60 g
- Blackcurrant: 70 g
5
Mix Dr.Oetker gelatin with sugar, add cranberry juice and a little water (about 50-60 ml), heat to about 60 degrees, let it cool slightly and carefully pour over the berry layer. Place in the refrigerator for a couple more hours.
- Gelatin: 10 g
- Sugar: 2 tablespoons
- Cranberry juice: 20 ml