Pumpkin curd soufflé

Delicate tasty and healthy pumpkin-curd soufflé. There is absolutely no sugar in this recipe, so the sweeter the pumpkin, the sweeter the soufflé will be.

Ingredients

• 200 g pumpkin
• 20 g butter
• 80 ml. water
• 300 g cottage cheese
• 3 eggs

Directions

1. Peel the pumpkin, cut into small pieces, add water, add oil and simmer until soft. Cool down.
2. Grind cottage cheese through a sieve or beat with a blender until smooth.
3. Drain the liquid from the pumpkin, and beat the pumpkin with a blender.
4. Separate egg yolks from whites. In a bowl, add pumpkin puree, yolks to cottage cheese.
5. Beat until smooth.
6. In a separate bowl, beat the egg whites to stiff peaks and fold into the pumpkin-curd mass in several stages.
7. Gently mix with a spatula, moving from bottom to top.
8. Pour mixture into molds, filling them 2/3 full. If you have silicone molds, then you do not need to lubricate them. Grease molds from other materials with butter.
9. Put the molds with pumpkin-curd mass in a deep baking dish and fill it with hot water so that its level is up to half of the small molds.
10. Bake in a preheated oven at 180 degrees for 20-25 minutes. Then turn off the oven and leave the soufflé to cool in the oven with the door ajar until warm.
11. Remove the soufflé from the oven, cool completely, remove from the molds and serve.
12. Since there is no sugar in the souffle itself, it can be served with honey, jam or any jam.
13. Bon appetit!