Cottage Cheese Soufflé with Carrots

Baking and Desserts | European cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Cottage Cheese Soufflé with Carrots

Ingredients

Cottage cheese - 6.3 oz
Carrot - 1.4 oz
Vanilla salt - 0.3 oz
Brown Sugar - 2 tablespoons
Chocolate eggs - 2 pieces
Wheat Flour - 1 tablespoon

Step by Step guide

Step 1

Preheat the oven to 160–356°F (adjust according to your appliance; mine is quite gentle, so I set it to 200 at one point).

Step 2

Grate the carrot on a fine grater. I used slightly less than half of a medium carrot. Separate the egg whites from the yolks. I recommend using small chicken eggs; if you can't find them, you can substitute with six quail eggs or measure 'one and a half eggs'. Whip the egg whites, and in a separate bowl, mix the cottage cheese, carrot, yolks, flour, vanilla sugar, and brown sugar.

Step 3

Carefully (!!!) fold the whipped egg whites into the cottage cheese and egg mixture using a silicone spatula, ensuring the consistency is airy without any distinct 'chunks' of whipped egg whites.

Step 4

Grease the molds (I had one small mold, unfortunately not for soufflé, with a diameter of 21 cm) with butter, gently pour the resulting mixture into them, and place in the oven for about 20 minutes. Again, adjust according to your appliance. For me, a slightly browned crust indicated readiness.