Curd and Milk Souffle

by Editorial Staff

Milk and curd soufflé is one of my favorite desserts. It is very easy to make and makes a soufflé a great base or addition to jelly cakes.

Summary

Prep Time	15 mins
Course	Dessert
Cuisine	Russian

Ingredients

How to make curd-milk soufflé:

Instructions

To prepare this dish, you will definitely need a food processor with a “cutting knife” attachment, since the curd will need to be crushed into crumbs. If you don’t have a food processor, use a blender.
Place cottage cheese, salt, and sugar in a food processor.
Chop the curd.
Add eggs and whisk with curd.
Add sour cream and beat everything again.
Pour in milk and mix everything in a food processor. Bubbles will appear on the surface.
Dissolve gelatin in a little warm water. Mix it well so that there are no lumps and lumps.
Pour the gelatin into the food processor through a sieve to all products and whisk everything. You should have a liquid mixture.
Pour half of the soufflé into bowls.
Add the cocoa powder to the rest and beat it well in a food processor.
Then pour chocolate on top of the white soufflé. Send the curd-milk soufflé to freeze in the refrigerator.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.