Cottage Cheese and Cherry Soufflé
Cottage cheese and eggs provide protein, cherries add a vivid berry flavor, and lemon zest with vanilla brightens the aroma. Vodka deepens the cherry notes and evaporates during baking.
Grease four small ramekins with butter (10 g).
Mix the 5% cottage cheese (200 g) with the yolks from the egg (150 g), vanilla (1 g), vodka (15 g), and lemon zest (3 g).
Remove the pits from the sour cherry (120 g) and halve the fruit.
Whisk the whites from the egg until firm with table salt (1 g) and stevia (15 g), then gently fold the foam into the cottage cheese mixture.
Divide the mixture between the ramekins, add sour cherry to each, arrange the ramekins in a deep pan for a water bath, and pour in hot water halfway up their sides.
Bake at 225 °C for 25 minutes without opening the oven door.
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