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.
Ingredients
- Cottage cheese – 250 grams
- Milk – 250 grams
- Eggs – 2 pcs.
- Sour cream – 3 tablespoons
- Salt – a pinch
- Sugar – 2 tablespoons
- Gelatin – 15 grams
- Cocoa powder – 1 tablespoon.
How to make curd-milk soufflé:
Directions
- 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!
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