This is a pretty simple way to cook from dessert at least products that can give maximum enjoyment with the taste and texture. And the best part is that to stock up on dessert so at least for a couple of weeks - prepared, portioned, frozen, and the holiday is always with you! Getting down to business. We need cottage cheese - fresh, tasty and as natural as possible. The best option is to make a cream cheese yourself. On the website, in the Internet there are many ways of making ricotta at home. The simplest way is to freeze the yogurt - sour cream directly in the package (fat choose to your taste, a higher percentage will result in greater fat content of the cream), thawed at room temperature on a multi-layer folded gauze. The whey will drain, and you will have always available the most tender and delicious cream

Beat at low speed with a mixer chilled whites until thick, then add to them the yolks and gradually add the powdered sugar.

Approximately three steps to add to the airy egg mixture to the cream and continue whisking on low speed. In last turn put on the taste of the lemon zest.

For the preparation of soufflés, we'll need refractory molds of any size - you have to consider the possibility of your freezer, there will place the dessert in reserve. Molds are nothing to grease is not necessary. Gently spread the mixture and quickly sent the molds in the hot oven for about 15 minutes. Baking time depends on the size of the selected forms and characteristics of your oven. Cautiously peeks for cooking - open door, with a jerk to remove the mesh, tapping, whisper, puddin pop, we have a delicate nature. I'm always on the bottom shelf I put a bowl of water - when baking the hot steam prevents any great meals out of trouble)

While our soufflé is gaining strength and is growing in the oven, finely grate dark chocolate. I gave a few of such boxes. Because of the large percentage of cocoa content to eat it just like that, maybe just a big fan) But in cooking, it behaves great, highly recommend) Carefully sprinkle on top of souffle with grated chocolate and return to the oven for another 10 minutes