Cottage cheese souffle with blueberries

A tender souffle for Sunday breakfast will appeal to the whole family! The souffle turns out to be very tasty, tender and airy. If there are few eaters, then I advise you to reduce the number of ingredients, since such a dish is delicious freshly prepared.

Irisha

The author of the recipe

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

500

Sugar (or to taste)

Semolina (quantity depending on the moisture content of cottage cheese)

Vanilla sugar

Eggs

Butter

Starch (without slide)

Blueberries

100

Salt (pinch)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 11 g

Fats 26 % 10 g

Carbohydrates 46 % 18 g

202 kcal

GI: 11 / 39 / 50

Step-by-step cooking

Cooking time: 1 h

Step 1:
Ingredients
Step 2:
Rub the cottage cheese through a sieve, add sugar, vanilla sugar, a pinch of salt, yolks (whites will be needed a little later), mix everything thoroughly until smooth.
Step 3:
Add semolina and starch. Add the amount of semolina depending on the humidity of the cottage cheese, you may need a little less or more. The consistency of the curd mass should resemble thick sour cream.
Step 4:
Mix thoroughly and leave for about 25-30 minutes, the semolina should swell, if the mixture starts baking immediately, then in the finished form it can crunch on the teeth.
Step 5:
After 30 minutes, add the melted butter.
Step 6:
And blueberries. Mix it up.
Step 7:
2 whisk the protein to a dense foam and introduce it into the curd mixture in several steps, gently stirring.
Step 8:
Put the curd mass into molds (pre-lubricate the molds with oil and sprinkle with flour).
Step 9:
And bake at 180-190 C for about 20-25 minutes, depending on the size of the molds. We serve it immediately from the oven, cooling down the souffle begins to gradually fall off, this is normal!
Step 10:
It is better to serve directly in molds, otherwise it is quite difficult to get it without damage. Bon appetit!