Amazing coconut soufflé

Prepare dessert - soufflé with coconut milk. The delicate structure of coconut soufflé with cottage cheese and cream creates a unique and refined taste. Soufflé cooked on a crust with chocolate glaze—it’s impossible not to fall in love with this recipe.

1. Calories
   240,21 kcal
2. Protein
   9,7 gram
3. Fat
   15,01 gram
4. Carbohydrates
   17,94 gram
5. ~ Time
   2 Min
6. Pepper
7. Complexity

Products per 8 serving:

1. Coconut milk

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   500 ml = 500 g
2. Cottage cheese

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   400 g
3. Chicken egg

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   3 pcs. = 180 g
4. Powder gelatin

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   25 g
5. Water

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   100 ml = 100 g
6. Cream

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   100 ml = 100 g
7. Cocoa powder

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   6 tbsp. l. = 150 g
8. Sugar

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   3 tbsp. l. = 75 g
9. Wheat flour bakery

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   150 g
10. Butter

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    80 g
11. Sour cream

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    1 tbsp. l. = 25 g

Steps:

1. 
   Sift the flour several times. Pour ½ cup of water over the gelatin and let it swell. Then dissolve it in the microwave or in a water bath until it completely dissolves.
2. 
   Add sugar to sifted flour. Grate the butter. Grind everything into crumbs. Add sour cream and knead the dough. Spread over the bottom of the pan and refrigerate for 30 minutes. Then prick the crust with a fork and bake for 20 minutes at 190°C until golden brown. Leave to cool.
3. 
   Prepare the soufflé. Separate the yolks from the whites. Place the whites in the refrigerator. Beat the yolks with 100 g of sugar. Pour in 100 ml coconut milk. Mix well. Place in a steam bath, pour in coconut milk little by little. The milk-yolk mixture should thicken slightly. Leave to cool. Beat the cottage cheese with an immersion blender, first with a small amount of coconut cream, then gradually pour in all the cream until the mass becomes homogeneous.
4. 
   Pour 40 g of sugar with 2 tablespoons of water, boil the syrup. Beat the chilled egg whites to soft peaks, add 40 g of sugar and beat to a strong foam. Pour in the hot syrup without stopping whisking. Gently add the curd mixture into the protein mixture in portions and beat with a mixer at the lowest speed. Add dissolved gelatin and mix well. Line the sides of the pan with parchment and pour the soufflé onto the crust. Leave in the refrigerator until completely thickened (preferably overnight). For the glaze, mix cream, sugar, cocoa, bring to a boil, add butter, stir, let cool.
5. 
   Serve the soufflé topped with glaze. Garnish with coconut flakes.