Description
A light and airy soufflé made with cottage cheese, layered into elegant towers atop a sweet strawberry base. Perfect for a brunch or dessert.
Ingredients
Scale
For the Crust:
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar, divided
- 1 tablespoon lemon juice
- 1 cup cottage cheese, drained
- 3 large eggs, separated
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- Pinch of salt
- Butter for greasing ramekins
- Powdered sugar for dusting
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Grease four 6-ounce ramekins with butter and set aside.
- In a small saucepan, combine strawberries, 2 tablespoons sugar, and lemon juice. Cook over medium heat for 5-7 minutes until strawberries soften and release juices. Set aside to cool.
- In a blender, puree cottage cheese until smooth. Transfer to a bowl and mix in egg yolks, flour, vanilla extract, and remaining 2 tablespoons sugar until combined.
- In a separate clean bowl, beat egg whites with cream of tartar and salt until stiff peaks form.
- Gently fold egg whites into cottage cheese mixture until just incorporated.
- Divide strawberry base among ramekins, then spoon soufflé batter on top, filling to about 3/4 full.
- Bake for 20-25 minutes until soufflés are puffed and golden. Do not open oven during baking.
- Remove from oven, dust with powdered sugar, and serve immediately while still puffed.
Notes
You can customize the seasonings to taste.