Souffle curd with cherry gravy

1 serving


Make jelly, as in the previous recipe. Simultaneously, cook porridge from semolina and water and cool it. Wipe fresh and dry cottage cheese through a sieve and combine with porridge, add yolks, sugar and butter and mix everything, then introduce whipped proteins, lightly mix, put into oil-greased moulds and steam to readiness. When serving souffle, pour hot jelly or serve separately in glasses.