Curd souffl?
WHAT YOU WILL NEED
From ingredients
5 products
Sweeteners
Thickener
Flavorings
SIMPLE PROCESS
Step by step recipe
The key to a perfect soufflé is properly whipped egg whites and correctly dissolved gelatin. Chill the whites before whipping – they hold more air. Heat gelatin over low heat just until dissolved – never boil. Pour the warm gelatin in a thin stream while whisking continuously to avoid lumps. Vanilla powder adds a lovely fragrance. Work quickly once the gelatin is added so the mixture stays smooth and pourable.
Bloom the gelatin
In a small bowl, sprinkle 30 g gelatin over 150 ml (2/3 cup) of cold boiled water. Stir and let sit for 10–15 minutes to swell.
Whip egg whites with sweetener
In a clean, dry bowl, combine 60 g (about 2 oz) of egg whites and 5 g sweetener. Start beating on low speed, gradually increasing to high, until stiff peaks form (about 5 minutes).
Fold in cottage cheese
Add 100 g (3.5 oz) of cottage cheese to the whipped whites and gently fold with a spatula until smooth, being careful not to deflate the mixture.
Melt the gelatin
Place the bowl with bloomed gelatin over a double boiler or low heat. Warm, stirring constantly, until the granules completely dissolve – do not boil.
Add gelatin and vanilla
Slowly pour the warm gelatin into the cottage cheese mixture in a thin stream while beating on medium speed. Add 5 g vanilla powder and beat for 1–2 minutes until smooth.
Pour into molds and chill
Divide the mixture into individual molds (silicone or ceramic). Refrigerate for at least 2 hours until fully set. Garnish as desired before serving.
CHEF'S TIP
Chill egg whites for best volume
Always use cold egg whites straight from the fridge – they whip up faster and give a more stable foam.
Don't overheat the gelatin
Heat gelatin over the lowest possible heat, stirring constantly. As soon as the granules dissolve, remove from heat – boiling destroys its gelling power.
Choose dry cottage cheese
Use cottage cheese with 5–9% fat and low moisture. If it's too wet, drain it in a cheesecloth for 1 hour – excess liquid can prevent setting.
Add gelatin gradually
Pour the melted gelatin in a thin, steady stream while beating – this ensures even distribution and prevents lumps.
SUBSTITUTIONS
Add your taste
- Sweetener → honey or maple syrup Replace the powdered sweetener with 1 tbsp honey or maple syrup. Calories and carbs will increase, but the taste becomes more natural.
- Gelatin → agar-agar Use 10 g of agar-agar (about 1/3 of gelatin). Dissolve in water, bring to a boil, cool to 60°C, then add – it sets at room temperature.
- Cottage cheese → ricotta or silken tofu Substitute with ricotta for a similar creaminess, or silken tofu for a vegan option – texture will be similar, but taste more neutral.
- Egg whites → whole eggs If you only have whole eggs, use 2 large eggs (about 100 g) instead of 60 g whites – whip whole with sweetener; the texture will be slightly denser.
HOW TO STORE
How to Store Cottage Cheese Soufflé
Chill the soufflé in the refrigerator for at least 2–3 hours until fully set. Keep in an airtight container in the fridge for up to 3 days. Do not freeze – thawing destroys the gelatin structure and makes it watery. Garnish with fresh berries or mint before serving.
GOOD TO KNOW