Scribd
Upload
36 views1 page

Curd Cheese Soufflé Recipe

This document provides a recipe for curd cheese soufflé. It lists ingredients like curd cheese, lemon rind, egg yolks, icing sugar, egg whites, vanilla sugar, and salt. The preparation instructions specify to beat the egg yolks and sugar until pale and creamy, then mix in the curd cheese and lemon rind. Beat the egg whites separately before folding everything together and placing in greased baking forms in a bain-marie in the oven for 20 minutes at decreasing temperatures. The soufflé is best served immediately after baking.

Uploaded by

Vasile Pop
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
36 views1 page

Curd Cheese Soufflé Recipe

This document provides a recipe for curd cheese soufflé. It lists ingredients like curd cheese, lemon rind, egg yolks, icing sugar, egg whites, vanilla sugar, and salt. The preparation instructions specify to beat the egg yolks and sugar until pale and creamy, then mix in the curd cheese and lemon rind. Beat the egg whites separately before folding everything together and placing in greased baking forms in a bain-marie in the oven for 20 minutes at decreasing temperatures. The soufflé is best served immediately after baking.

Uploaded by

Vasile Pop
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Curd cheese souffl

Ingredients:
(for 6-8 forms:)
- 150 g dry curd cheese
- grated rind of one lemon
- 4 egg yolks
- 80 g icing sugar
- 3 egg whites
- 1 packet vanilla sugar
- 1 pinch salt
- butter for greasing
- sugar for sprinkling

Preparation methods:
- Beat the egg yolks with the icing sugar in the mixing bowl (beater) until pale and creamy. Tip into a large
bowl.
- Well grease and sugar the forms. Preheat the oven to 200C and boil a little water in a flat pan as a bain-
marie.
- Beat the egg whites with the vanilla sugar and a pinch of salt until stiff.
- Meanwhile mix the curd cheese with the grated lemon rind and the egg yolks. Gently fold in the egg
whites and fill the forms 2/3 full with this mass.
- Place the forms in the bain-marie and put in the oven for 5 min. at 200C. Then bake for a further 15-20
min. at 160C.
- Tip: Serve immediately after baking as this light dessert collapses easily.

Every success in preparing this recipe!

Robert Bosch Hausgerte GmbH

You might also like