Cottage cheese-pumpkin soufflé

Category: Dairy and egg dishes
Curd-pumpkin soufflé

Ingredients

480 gr pumpkin puree
220 g of cottage cheese (dry, grains)
2 eggs
100 gr semolina
vanillin
6 tbsp sugar
1 teaspoon lemon / orange zest (I took the essence)

Cooking method

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  • Boil the pumpkin until cooked and mashed with a blender or rub through a sieve. Mash cottage cheese with a fork, mix with sugar, eggs and pumpkin puree. Beat a little. Add semolina, zest and mix well with a fork.
  • Bake in muffin tins in the oven at T 180 0FROM.
  • Allow to cool in molds. Do not remove immediately.

  • I got 6 pieces in large molds.
  • Curd-pumpkin soufflé


Markofka
and how long does it take to bake and do they rise a lot?
Lika
They hardly rise and the baking time depends on your oven.
AlisaS
Lika, have you tried to use raw finely grated pumpkin instead of pumpkin puree in this soufflé? Do you need to add or change something in the recipe if you use one?
Lika
No, I haven't tried it raw.
rusja
And here are my souffle muffins, just in time for pumpkin season

Curd-pumpkin soufflé

I have baked it twice already, at first, it seems that it is a very liquid mass, but during the baking process it hardens, and when it cools it becomes generally like real muffins.
Maybe try adding baking powder?
Lika
rusja what smart and sunny souffles turned out

There is nothing for the baking powder to "loosen", there is no flour, only semolina and that 100 grams for a bunch.
rusja
This pumpkin-garmon was so bright, but I cut off a lot more that time and almost a double portion turned out

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