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Pille's Curd Cheese and Apple Souffle




Source of Recipe


CF--Marigene


500 grams curd cheese or ricotta**
4 large eggs
75 ml cream of wheat / semolina flour*
150 grams sour cream or plain yogurt
100 ml sugar
a pinch of salt
500 grams apples, peeled, cored and thinly sliced

Topping:
sliced almonds
butter

Wash the apples, peel (optional - I never peel non-sprayed apples from my mum's garden or other trustworthy source), core and slice thinly. Sprinkle with lemon juice to avoid them turning dark.
In a large bowl, mix your curd cheese until smooth. Add eggs, one by one, mixing thoroughly between each addition (use your Kitchen Aid mixer or a large bowl and a hand-held electric mixer).
NB! If you prefer a fluffier souffle, whisk the egg whites separately and fold them in gently at the end.
Add semolina farina, sour cream, sugar and salt stir until combined. Fold in sliced apples.
Pour the mixture into a large buttered oven dish, sprinkle with sliced almonds and dot with butter.
Bake at 180Celsius for about 45 minutes, until the souffle has risen and turned into light golden.
Serve either hot or cold. A warm curd cheese souffle is best served with cold milk; a cold one goes well with creme anglais or with fruit soup (as on the photo above).

* I'm talking about the non-durum semolina farina here, i.e. coarsely ground semolina farina, known in the US as Cream of Wheat.

I made a few alterations but nothing major.
**I used ricotta cheese.
1. Used an 8" springform pan with parchment paper so I could slip it onto a serving plate.
2.Added a layer of thinly sliced apples topped with cinnamon and a litte sugar.
3. I think it took a little longer than 45 minutes for the souffle to set.