Cheese souffle with orange compote

Cheese souffle with orange compote – a detailed recipe cooking. Photo of the dish: КонPulos Time: 1 hour. 15 minutes. Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For souffle:

• 5 large eggs of room temperature, divided into proteins and yolks
• 170 gr curd cheese at room temperature
• 170 gr goat cheese at room temperature
• Softened unsalted butter for greasing forms
• 6 tbsp. l sugar + a little bit to sprinkle
• 1/2 tsp tablespoons finely grated orange zest
• 1/2 tsp tablespoons finely grated lemon peel
• 1/2 tsp vanilla extract

For compote:

• 1/3 Art. freshly squeezed orange juice
• 1/3 Art. honey
• Salt
• 1/2 orange, cut into slices and chop coarsely

Recipes with similar ingredients: eggs, goat cheese, curd cheese, Orange Zest, Lemon Zest, Orange Juice, Vanilla extract, honey, oranges

Recipe preparation:

1. Prepare the souffle: preheat the oven to 205 ° C and plenty Lubricate the heat resistant soufflé mold. Wrap form the outside with oiled parchment, increasing the height, tie kitchen thread. Sprinkle sugar inside.
2. Combine cottage cheese, goat cheese, zest in a large bowl orange and lemon vanilla extract. Beat the mixture with a mixer approximately 2 minutes at medium speed until air uniform condition. Enter egg yolks one at a time. The mixture can be prepared in advance, cover with cling film and store in the refrigerator for up to 6 hours, then remove from the refrigerator and bring to room temperature.
3. Pour the egg whites into a large bowl and beat with a mixer on medium speed until foam (make sure the bowl and whisk clean, no traces of fat). Increase mixer speed to high, gradually add 6 tbsp. l sugar and keep whipping the whites until dense consistency foam with shiny smooth surface.
4. Insert one third of the egg whites into the cheese mixture, carefully mixing from bottom to top in the water direction. In the same way enter the remaining proteins. Pour the mixture into a baking dish and put in the oven. Bake the souffle until it is rises and the surface does not brown for about 35 minutes.
5. Make oranges in syrup: freshly squeezed mix orange juice, honey and a pinch of salt in a small saucepan. Place on a stove over medium heat and cook until mixture is slightly thickens, about 4 minutes. Allow the mixture to cool slightly, then add chopped orange.
6. Remove the souffle from the oven and remove the parchment strip. Serve the souffle immediately with a compote of oranges in syrup – through a couple of minutes the souffle will begin to fall.