I think this is my favorite dessert ... so soft, creamy, not too sweet, not too big and so easy to make! The recipe is from the Dutch 1 star chef Wilco Berends. His restaurant and boutique hotel are located in the picturesque village of Vreeland.
5 fresh egg yolks
160 g of low-fat cottage cheese
50 g caster sugar
1 vanilla pod
4 egg whites
50 g of powdered sugar
Vanilla ice cream
Grease 10 souffle dishes with butter and sprinkle them with granulated sugar, creating a thin layer of sugar in the dish.
Take out the tiny seeds inside the vanilla pod.
Mix the egg yolks with the caster sugar, curd cheese and vanilla seeds.
Beat the egg whites and powdered sugar to a foam, but make sure it is not too stiff.
Mix the cottage cheese mixture with the egg white mix and fill the dishes to the edge.
Smooth it off with a palette knife or the back of a knife.
Run your clean thumb along the edge of the dish and rub this edge clean (so that the soufflé can rise evenly and does not stick to the edge).
Place the soufflés in the oven at 205 degrees (without air circulation) for 8 minutes (time depends on the size of the dishes).
Serve it with the ice cream in the soufflé.