When you think of dessert, you quickly think of sweet! But this dessert has a lot of sour flavors with the apple and the cottage cheese. This also keeps it nice and light.
Ingredients
-
Souffle:
-
225 grams of low-fat farm cottage cheese
-
3 egg yolks
-
4 proteins
-
75 grams of sugar
-
½ tablespoon honey
-
1 teaspoon potato starch
-
butter for brushing
-
sugar to sprinkle
-
Cinnamon ice cream:
-
200 ml milk
-
130 ml cream
-
120 grams egg yolk
-
100 grams of sugar
-
2 cinnamon sticks
-
apple compote:
-
3 Elstar apples peeled and cut into small cubes
-
10 leaves of verbena
-
1 lemon
-
50 grams of jelly sugar
Preparation
Souffle:
1. Grease the soufflé pots with softened butter, sprinkle with sugar and place in the freezer.
2. Degrease a bowl and whisk of the food processor with hot water and a dash of vinegar.
3. Separate the eggs and put the egg whites (4 pieces) in the basin.
4. Beat until foamy and slowly add the sugar (while beating). Beat until you have a nice firm, shiny foam.
5. Meanwhile, mix the egg yolks (3 pieces) with the quark, honey and starch.
6. ‘Fold’ the beaten egg whites into the quark mixture and put this mixture in a piping bag.
7. Fill the sugared jars and smooth with a palette knife.
8. Wipe the edge with your finger and store in the freezer until use.
Cinnamon ice cream:
1. Bring the cream, milk, sugar and crushed cinnamon sticks to a boil and let it steep for 15 minutes.
2. Beat the egg yolk with slightly cold milk and pour the boiling cream mixture on top.
3. Return the pan to the heat and cook the mixture, stirring, to 82ºC.
4. Sieve the ice mass and cool it back on ice water.
5. Then spin in the ice cream maker and store in the freezer.
apple compote:
1. Boil the apple cubes with the jelly sugar and the juice and zest of the lemon for about 12 minutes.
2. Let this cool down and add the finely chopped verbena.
To serve:
Bake the soufflés in a preheated oven at 160ºC for about 13 minutes. Place the apple compote in the plug on the plate. Place a nice quenelle of cinnamon ice cream on top and a small top of Verveine. Generously sprinkle the soufflé with verveine sugar (or powdered sugar) and place it on a plate next to the compote. Serve immediately!
This recipe comes from Beleefjesmaak.nl: a platform with recipes and tips about taste experience for (ex) cancer patients. This website is a collaboration between Jonnie and Thérèse Boer and doctors Ellen Kuiper-Kramer and Otto Visser.
Number of persons
4
