Curd soufflé with kiwi jelly
This is a great dessert or breakfast dish to make in the winter. And they can also be fed to little fussy people who do not like cottage cheese. Here it will sound in a completely new way - gently, tasty and sweet and sour.
Ingredients
Servings 4- 7 eggs
- 60 g powdered sugar
- cottage cheese - 200 g
- 7 g cornstarch
- 20 g butter
- 10 kiwis
- sugar - 15 g
- 8 g gelatin
Cooking
Step 1
Separate the egg whites from the yolks. Beat the whites in a strong foam, and grind the yolks with powdered sugar until white.
Step 2
Rub the cottage cheese through a fine sieve, put in a bowl and mix with the yolks.
Step 3
Then carefully add the proteins and starch, mixing everything with a wooden spatula. With the resulting mixture, fill the baking containers, previously smeared with butter. Place in an oven preheated to 190°C and bake for 12-14 minutes.
Step 4
Peel and rub the kiwi through a sieve, add sugar and gelatin soaked in warm water. Mix well and pour into small molds. Place in refrigerator and let set, 1 hour. Serve hot soufflé with cold jelly.