In a bowl, combine the cottage cheese and sour cream. Beat with a blender until smooth.
In a saucepan, combine the yolks, milk and Jerusalem artichoke syrup. Put the milk and egg mixture on the stove and cook over low heat, stirring continuously, until thickened, 5 to 7 minutes. Remove from heat. Add the swollen gelatin. Stir until the gelatin is completely dissolved.
Add the cooled milk-egg mixture to the curd mass. Beat until smooth.
Add the chopped strawberries and mix everything well.
Spread the souffle on silicone forms. Put in the refrigerator to solidify for a few hours. An hour before serving, transfer the souffle to the freezer. A more chilled souffle will be easier to get out of the mold.
Before serving, carefully place the souffle on a plate. Decorate as desired.