Usuba
Airy Cottage Cheese Souffle with Raspberry Sauce
Delicate cottage cheese soufflé with gelatin, whipped cream and egg whites. The dessert is prepared in a water bath and infused in the refrigerator. Served with a vibrant raspberry sauce made from fresh berries and powder.
- Total
- 40 min
- Standard serving
- 224 g
Ingredients
Total 9
Instructions
- 1
Step 1
Soak the gelatin in half a cup of milk. Leave it for 30 minutes to allow it to swell.
- 2
Step 2
Separate the egg whites from the yolks. Whip the whites into stiff peaks and refrigerate.
- 3
Step 3
Cool the cottage cheese in the refrigerator.
- 4
Step 4
Whip the cream with half a cup of sugar until fluffy. Chill.
- 5
Step 5
Heat the milk with the swollen gelatin until the gelatin is completely dissolved. Do not bring to a boil.
- 6
Step 6
Whisk the egg yolks with vanilla sugar and half a cup of sugar. Pour the hot milk with gelatin in a thin stream, stirring constantly.
Place the bowl in a water bath. Beat with a mixer for 10–15 minutes until the mixture becomes an airy cream of light color.
Cool the cream to room temperature.
- 7
Step 7
Combine the cooled cottage cheese with the egg yolk cream. Add the whipped cream and whipped egg whites. Mix gently from bottom to top with a spatula.
Transfer the soufflé to a dish or dessert glass. Refrigerate overnight.
- 8
Step 8
Press the raspberries through a sieve to remove the seeds. Mix the berry puree with powdered sugar.
- 9
Step 9
Remove the soufflé from the refrigerator. Place it on a plate with a spoon and drizzle with raspberry sauce.
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