Cranberry cheese blossom
100 gm: Cranberry puree
2 nos. Egg yolks
6 nos. Egg whites
50 gm: Refined Flour
150 gm: Amul Processed Cheese (grated)
50 gm: Amul Gouda Cheese
40 gm: Caster Sugar
1 tbsp: Amul Butter
1. Combine the cheese with cranberry puree, egg yolks, flour and caster sugar in a bowl.
2. Melt the butter and grease 6-7 soufflé cups. Refrigerate till butter sets.
3. Preheat oven to 180*C.
4. Beat the egg whites till stiff. Fold the Egg whites into the cheese mix and pour into the cold cups.
5. Bake in the preheated oven for 8-18 min. Serve immediately.