Cottage cheese soufflés with almond petals (in the oven)

Delicate soufflés made from cottage cheese and eggs are baked in muffin tins sprinkled with almond petals.

Ingredients

• Curd - 150 g
• Eggs - 3 pcs.
• Sugar - 70 g
• Flour - 20 g
• Orange (zest) - 1 pc.
• Salt - 1 pinch
• Almond petals (for sprinkling) - 30 g
• Butter (softened, for greasing molds) - 10 g

Directions

1. Leave the butter at room temperature to soften.
2. Wash the orange well and pat dry.
3. With a fine grater, remove the zest from the orange (only the bright layer of the peel).
4. Grease soufflé molds generously with softened butter and sprinkle with half the almond flakes.
5. Turn on the oven to preheat to 170 degrees.
6. Carefully separate the whites from the yolks.
7. Try not to get a drop of the yolk into the whites.
8. Beat the egg whites with a mixer for about 2 minutes, until a stable foam is obtained.
9. Combine cottage cheese, yolks, sugar, orange zest, salt and flour in a deep bowl.
10. Grind everything with an immersion blender - you should get a homogeneous mass of bright yellow color.
11. With the movements of the spatula from the bottom up, gently fold the whipped proteins into the curd dough.
12. The finished dough turned out to be airy, falls from the spatula in large drops.
13. Divide the egg-curd batter immediately into the prepared molds (this batter will settle if not baked immediately).
14. Bake the soufflé for 25 minutes at 170 degrees. The soufflé will rise but then sink slightly as it cools.
15. Let the soufflé cool completely in the molds, then put on a plate and sprinkle with the remaining almond flakes.
16. Cottage cheese soufflés with almond petals are ready to serve.
17. The recipe is very successful - it is simple, and at the same time, the taste of souffle cupcakes is rich and original. If wheat flour is replaced with coconut, almond or corn flour, you can get a new taste.
18. Be sure to try!