Lemon soufflé

Category: Dairy and egg dishes
Lemon soufflé

Ingredients

Fat-free cottage cheese 1 tbsp. l.
Egg 1 PC.
Lemon juice 1 tbsp. l.
Lemon zest with 1 pc.
Sweetener taste

Cooking method

  • Separate the white and yolk.
  • Beat the yolk with cottage cheese, zest and lemon juice.
  • Whisk the protein until peaks with a sweetener.
  • Combine both mixtures, stirring gently.
  • Transfer the mass to a heat-resistant mold (or silicone)
  • Bake for about 15 minutes, at T = 180 * C.
  • It turns out a very aromatic soufflé. Good option for a snack.


Milena Krymova
ANGELINA BLACKmore, the beauty!
Natasha, and what kind of structure it is, dense or airiness gives protein; type of cottage cheese casserole?
It's tempting to try it in the microwave.
Need a homogeneous cottage cheese? My crumbly is not attached now.
ANGELINA BLACKmore
Milena, since the recipe is not mine, but taken from the vastness of the Internet, then what kind of cottage cheese is needed for authenticity, I do not know. I have ordinary cottage cheese - it is not grainy, not wet. The structure of the soufflé is not particularly airy. More like a cottage cheese casserole, which is without semolina or rice)) We really liked this dessert. Since the portion is small, then there will be nothing to regret, in case of not coming to taste. IMHO.
Shyrshunchik
Natasha, yummy, my grandmother made in the oven, only she had no lemon, in the village this dish was called syrnitsa. We really, really liked it, especially the baked crust like yours. I tried to repeat it in my oven, but my crust did not bake well, and if kept for a long time it became dry. And now I have an air grill, I'll try to make it and add a lemon.
ANGELINA BLACKmore
Tanyush, and I have such a crust because it was baked on top + bottom.
Shyrshunchik
So I have a gas oven and only the bottom, but I'm already baking it in an aerogrill. So I wrote that it is baked but very slowly and therefore the cottage cheese is overdried. Well, now in the air grill it turned out great and the crust and the soufflé are juicy baked and in the kitchen I am not thrilled by the heat. Keep the report.
Lemon soufflé
ANGELINA BLACKmore
My main oven is also gas (bottom), but there is also a grill (only I have never used it)))) And in a simple oven, the souffle is baked.
zvezda
Natasha, I really love everything lemon Thanks for the recipe! I blew so much, but what if I cook like crème brulee? And put the molds in the water in the baking sheet
ANGELINA BLACKmore
Tan, this is efficiency))) A pretty souffle. And the crust is good. I agree that grilling is great. I do not have a large AG, but I have an airfryer lid. I think it will work under it. Next time I'll try. Thank you for this nuance.




Quote: zvezda
but what if how to cook crème brulee?
Ol, but I don't know how it's done ...
Thank you for stopping by the souffleshka))
Shyrshunchik
Quote: ANGELINA BLACKmore
I have no big AG
so I don’t have it all that fit into Ag

ANGELINA BLACKmore
Quote: Shyrshunchik
so I don’t have it all that fit into Ag
I meant that I do not have a stationary, full-fledged AG, but only a Redmond cover. Well, I'm glad of this (I have nowhere to put the hospital)))

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