2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44
The recipe for a curd soufflé, which is made from just three ingredients, blew up first on YouTube, then on Pinterest, and cemented its success with rave reviews from hundreds of culinary bloggers, young and old. We could not pass by the newfangled delicacy and decided to try this ridiculously simple cooking technology on our own experience.
The notorious trio includes chicken eggs, chocolate, and cottage cheese, which can be swapped with cream cheese and a modified cheesecake.
The cooking scheme can also be broken down into three stages. First, melt the chocolate: white, milk, black, with or without additives - at your discretion. Leave the melted mass to cool slightly, and beat the egg yolks and cottage cheese yourself until smooth. Whisk the chocolate and curd again and enjoy that half of the preparation process is over.
Whisk the egg whites separated from the yolks until they become firm peaks. Perfectly whipped whites adhere to the whisk and do not spill out of the dish when you turn it over.
Now carefully combine the fluffy whites with the curd-chocolate mass, adding the first portions, a third at a time. For perfect mixing, arm yourself with a silicone spatula and move from bottom to top, as if flooding the protein foam with the curd base.
Now pour the future soufflé into a round 20-centimeter shape, the sides and bottom of which are covered with parchment. Place the dish in a baking sheet with water so that the liquid covers it by half, and put it in an oven preheated to 180 degrees for 50–55 minutes or until the soufflé is completely set.
Let the dessert cool in the pan for about 10 minutes, then transfer to a wire rack and chill completely. Sprinkle the finished soufflé with icing sugar and taste. The dessert turns out to be surprisingly light and airy, and its taste is completely determined by the taste of chocolate, so be serious about choosing the latter.
Ingredients:
- 255 g of chocolate;
- 225 g of cottage cheese;
- 6 large eggs.
Preparation
- Separate the egg yolks from the whites and beat them with the curd until smooth. Add melted chocolate to the curd mixture and mix the ingredients thoroughly again.
- Beat the remaining egg whites until crisp and in portions, one third at a time, gently add to the curd mass.
- Pour the soufflé into a parchment-lined 20 cm dish and place in a baking sheet filled with water. The liquid should cover half of the mold.
- Bake the soufflé in an oven preheated to 180 degrees for 50–55 minutes. Chill the finished dessert in the mold for about 10 minutes, then transfer it to the wire rack and leave to cool completely.
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