Steamed souffle with cottage cheese

Stunningly delicious carrot-curd souffle! You'll lick your fingers! Returning from a walk, the son resolutely demands a pie. No apple and no jam, just "like a Teddy Bear." Mishka's mom is a needlewoman and a food master, probably something super-duper. I trudge to the next entrance, to learn the basics of cooking a pie. A five-year-old Bear flies out towards us with another piece in his hands. Back to the street to brag. Resolutely I ring the doorbell and ten minutes later I leave someone else's apartment with the cherished recipe in my hand. It's not a pie at all, just a steamed souffle. Mishka has problems with his teeth (at least something is wrong with him) and dislike for cottage cheese, so the parent prepares a steamed souffle, where the cottage cheese is not so felt. If you have something like that, go ahead.

artemia

Recipe author

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Cottage cheese (low-fat)

500

Carrots

Butter

Eggs

Semolina

0.6

Powdered sugar

Sour cream

1.3

Jam (for decoration)

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 8 g

Fats 26 % 9 g

Carbohydrates 50 % 17 g

182 kcal

GI: 12 / 18 / 71

Step-by-step cooking

Cooking time: 1 h

Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Step 7:
Step 8:
Step 9:
Step 10:
Step 11:
Step 12:
Step 13:
Step 14:
Step 15:
Step 16:

Rinse and peel the carrots. Boil the vegetable for a couple and let it cool. Take a sieve and rub the carrots and cottage cheese through it. In the mashed curd-carrot mass, you need to add egg yolks, which must first be divided with proteins. We pour powdered sugar with semolina and knead. The basis of any souffle is whipped whites. You can easily knock them into a thick, stable foam if you cool them down a lot beforehand.
Lubricate the prepared dishes with a piece of butter and put the mass.
Cover the dishes with a lid and put them to cook in a water bath.
Cool the finished dish a little and divide into portions.
Pour the sweet souffle sauce or fruit sauce.