Cottage Cheese Soufflé

Preheat the convection oven to 365°F (185°C).

Softening the butter.

Use small ramekins with smooth interiors.

Grease the ceramic ramekins with butter using upward brush strokes.

Dust with sugar and tap out the excess.

Separate the egg whites from the yolks.

Chill the egg whites thoroughly.

Whisk together the cottage cheese, egg yolks, heavy cream, vanilla seeds, lemon zest, and sifted starch until smooth.

Do not overbeat the mixture.

Start whipping the egg whites with a pinch of salt, gradually adding the sugar in 2-3 batches.

Whip to stiff peaks.

Gently fold one-third of the meringue into the cottage cheese base using a whisk.

Fold the remaining meringue into the mixture with a spatula, keeping it airy.

Transfer the batter to a piping bag.

Fill the ramekins to the brim.

Level the surface with a spatula from the center outward.

Run your thumb along the inside rim of each ramekin to create a small groove (this helps the soufflé rise evenly).

Bake on the middle rack for 10 minutes at 365°F (185°C) with convection, then for another 3-5 minutes at 300°F (150°C).

Do not open the oven door until baking is complete.

The top of the soufflé should be delicately golden, and the center soft and creamy.

Dust the finished soufflé with powdered sugar.