Curd Soufflé with Cranberries

Curd soufflé with cranberries is a delicate and incredibly tasty dessert that literally melts in your mouth. Cooking such a soufflé is as easy as shelling pears. There is no flour or semolina in the recipe, and whipped proteins provide a special airiness – just imagine this tenderness as a result!

Cook: 45 minutes

Servings: 1

Ingredients

Directions

We use fine-grained or pasty cottage cheese. If the curd is coarse, be sure to rub it through a sieve. In a deep bowl, combine cottage cheese, sour cream, and 1 tablespoon. a spoonful of granulated sugar.
Crack the egg gently, separating the whites into a separate, clean, dry bowl. Add the yolk to the curd. Stir well cottage cheese, sour cream, and yolk with sugar. At this stage, turn on and preheat the oven, setting the temperature to 180 degrees.
Beat the egg white on a medium mixer speed for 1.5-2 minutes. Then add the remaining sugar (1 tablespoon) and beat for another 1-2 minutes, until the protein becomes stable. Transfer the beaten egg white to a bowl of curd mixture.
Gently, in a circular motion from bottom to top, mix the egg white with the curd mass. Prepare a baking dish, grease it well with butter. Put the curd mass in a mold and put the cranberries on top.
Bake the curd soufflé casserole in an oven preheated to 180 degrees for about 35 minutes. Then carefully remove the soufflé from the oven and leave to cool.
Serve ready-made cottage cheese casserole soufflé to the table, adding any sauce or syrup to your taste if desired.

Enjoy your meal!

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