Souffle Casserole with Cherry Jelly

Cottage cheese souffle casserole with cherry jelly has an airy base made with cornstarch and a vibrant berry layer on top. The casserole bakes for 40-50 minutes at 175°C, while the gelatin-set jelly sets in the fridge. Really delicious - recommended, make it and see for yourself.

Souffle Casserole with Cherry Jelly

An airy cottage cheese souffle casserole made with cornstarch, topped with a vibrant layer of cherry jelly.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Chilling 2 hours hrs

Total Time 3 hours hrs 10 minutes mins

Servings: 9 servings

Ingredients Method Notes

Ingredients

  

Casserole

• 500 g full-fat cottage cheese
• 3 eggs
• 100 g sugar
• 60 g sour cream 20%
• 60 g cornstarch
• 1 pinch vanillin
• 1 pinch salt

Cherry jelly

• 300 g pitted cherries
• 60 g sugar
• 7 g gelatin
• 35 ml cold water

Method

 

1. Blend until smooth the cottage cheese, eggs, sugar, sour cream, cornstarch, a pinch of salt and a pinch of vanillin.
2. Pour the mixture into a tin and bake at 175°C for 40-50 minutes. Remove and let cool.
3. Soak the gelatin in cold water ahead of time. Bring the cherries with sugar to a boil and cook for two to three minutes.
4. Remove from the heat, let cool for a couple of minutes, and stir in the swollen gelatin. Let the jelly cool.
5. Place the berries on the casserole first, then pour the liquid over them. Chill in the fridge until set.
   

Notes

The recipe is designed for a 16x16 cm square tin.

Tips

• Soak the gelatin in cold water ahead of time and add it to the cherries once they've cooled slightly after cooking, not while boiling hot.
• Place the berries on the casserole first, then pour the liquid over - this gives an even layer.
• Chill the casserole in the fridge before slicing.