Souffle was first made by French confectioners. It can act as an independent dessert, or become the basis for sweets or cake.
Souffle "Bird's milk" - the basic principles of preparation
The basis for the preparation of soufflés can be eggs, cottage cheese, sour cream or cream. Traditional soufflé is made with whipped squirrels. This recipe allows you to cook the most tender and airy souffle.
Proteins are separated from the yolks and whipped with a mixer until a dense foam is obtained, then, without stopping whipping, sugar is gradually introduced. To keep the soufflé shape, gelatin is added to it. It is pre-soaked and, when it swells, injected into the protein foam. Mix and poured into the prepared form. When the souffle hardens, pour it with melted chocolate.
On the same principle, soufflé is prepared on cream, cottage cheese and sour cream.
For flavor, add vanilla, citrus zest or cinnamon.
To diversify the souffle, pieces of jelly or fruit are added to it. The souffle will look spectacular if made in several layers of different colors. As natural dyes, fruit or vegetable juices are used.
Recipe 1. Souffle "Bird's milk" with gelatin
Ingredients
eight egg whites;
a glass of cold water;
two glasses of granulated sugar;
20 g of gelatin;
20 g of lemon juice.
Cooking method
1. Pour gelatin into a deep bowl, fill it with water and let it swell for 20 minutes.
2. Place chilled egg whites in a bowl, add sugar to them and beat until a dense white foam is obtained.
3. Put the dishes with swollen gelatin on a slow fire and warm them until they are completely dissolved.
4. Insert the melted gelatin into the protein mass, mix gently and transfer it to the mold. Put in the refrigerator and leave it there until it solidifies.
Recipe 2. Souffle "Bird's milk" with gelatin and condensed milk
Ingredients
five chicken eggs;
15 g vanilla sugar;
can of condensed milk;
15 g of gelatin powder;
300 g of lightly salted butter;
300 g granulated sugar;
2 g of citric acid.
Cooking method
1. Place gelatin in a deep bowl and fill with water. Stir and let it swell for half an hour. After the allotted time, drain the remaining liquid, and pour sugar into the swollen gelatin. Put the resulting mixture in a water bath and heat until sugar and gelatin are completely dissolved.
2. Separate the squirrels from the yolks and place them in a suitable dish. Beat until a dense foam forms. Without ceasing to beat, enter the warm gelatin mixture into the proteins.
3. In a separate bowl, beat the soft butter, gradually pouring the condensed milk.
4. Combine butter with whipped proteins, add citric acid. Beat with a mixer at low speeds. Put the resulting mass into a mold and refrigerate until completely frozen. Garnish with melted chocolate or fruit before serving.
Recipe 3. Curd soufflé "Bird's milk" with gelatin
Ingredients
instant gelatin - sachet;
unsalted curd cheese - half a kilogram;
sugar - ten tablespoons;
fat cream - a glass.
Cooking method
1. Whip the cream into a dense foam. Without ceasing to whisk, introduce all the sugar into the resulting foam, pouring it gradually.
2. Soak gelatin, following the instructions on the packaging.
3. Put the curd cheese into the whipped cream and continue whisking with a mixer at low speeds.
4. Enter the dissolved gelatin into the creamy-curd mass and mix gently. Transfer the souffle to a shallow form, smooth and place in the cold. You can decorate the finished souffle with fruit slices, grated chocolate or berries.
Recipe 4. Souffle "Bird's milk" creme brulee
Ingredients
vanilla sugar;
fat cream;
15 g of gelatin powder;
boiled condensed;
100 g of granulated sugar;
five egg whites.
Cooking method
1. Soak the gelatin powder according to the instructions on the packaging and let it swell.
2. Beat the cooled egg whites, pouring sugar on a spoon.
3. Whip cream with a whisk, gradually adding condensed milk.
4. Place the swollen gelatin in the microwave and melt. Pour it in a thin stream into the protein mass.
5. Combine the creamy mass with protein, add vanilla sugar and mix. Pour into a mold and refrigerate. Serve the frozen souffle by pouring it with chocolate.
Recipe 5. Souffle "Bird's milk" with semolina
Ingredients
Korzh
3 g of baking soda;
half a package of butter;
200 g of granulated sugar;
vanillin;
three eggs;
20 g of cocoa powder;
200 g of flour.
Souffle
one ? packaging butter;
vanillin;
200 g of sugar;
half a liter of cow's milk;
120 g semolina.
Glaze
10 g butter;
50 ml of cow's milk;
half a glass of sugar;
50 g of cocoa powder.
Cooking method
1. Combine sugar with vanilla and cocoa. Add soft butter, mix and put on low heat. Keep stirring constantly until smooth. Do not bring the mixture to a boil! Cool the resulting mixture.
2. Add one egg at a time, constantly whisking with a whisk. Mix flour with soda and gradually introduce it into the egg-oil mixture, stirring. Pour the dough onto a baking sheet and bake at 200 degrees.
3. Pour semolina into a coffee grinder and grind to flour. Pour the semolina flour with milk and cook until thickened. Cool. Add the butter mixture with sugar and mix well.
4. Make parchment bead around the cake. Put the semolina souffle on the cake and send to the refrigerator. Soak until completely solidified.
5. Combine sugar with cocoa. Pour in milk and mix. Put on a slow fire and bring to a boil. Add oil, mix and cool slightly. Pour the souffle with chocolate icing.
Recipe 6. Two-layer souffle "Bird's milk" on sour cream
Ingredients
sour cream - 900 g;
cocoa powder - 100 g;
cream - 400 g;
gelatin - two bags;
sugar - 1? st .;
water - 30 g.
Chocolate layer
gelatin - four sachets;
milk is a glass.
Cooking method
1. Soak four bags of gelatin in a glass of milk. Stir and let it swell. Place a container of gelatin in a water bath and melt it. Pour the milk-gelatin mixture into the mold and wait until it hardens.
2. Mix water with cocoa and two bags of gelatin. Leave to swell for half an hour.
3. Whip the cream into a dense foam. Slowly add sugar and add sour cream. Beat for a few minutes at low speed.
4. Warm gelatin water in a water bath until dissolved. Do not boil! Enter into a creamy cream mixture and mix. Pour the mixture over the hardened layer. Garnish with chocolate chips and leave to solidify in the refrigerator.
Recipe 7. Portion soufflé "Bird's milk"
Ingredients
20% cream - a glass;
nuts - 20 g;
condensed milk - a can;
chocolate - 50 g;
skim milk - half a glass;
gelatin - 15 g;
sweet cottage cheese - 150 g.
Cooking method
1. Pour gelatin with warm milk, mix and leave to swell.
2. Pour the cream into the saucepan, add the condensed milk and put on medium heat. Boil it. Turn the heat on and cook for about a minute. Remove the cream from the heat and immediately add gelatin to them. Stir and cool.
3. When the creamy mixture has cooled, add the cottage cheese to it and beat with a mixer for ten minutes.
4. Pour the mixture into the mold and let it sit in the refrigerator for two hours. Cut frozen soufflé into pieces and pour over melted chocolate. Sprinkle crushed nuts on top.
Recipe 8. Striped souffle "Bird's milk"
Ingredients
gelatin - 30 g;
four egg whites;
sugar - 50 g;
milk - two glasses;
cocoa powder - 50 g;
icing sugar - a glass;
juice of half a lemon.
Cooking method
1. Soak ten grams of gelatin for the chocolate layer in the bowl. Soak the remaining gelatin for the white layer in a separate bowl.
2. Beat the cooled egg whites into a dense foam with a mixer. In small portions, add powdered sugar without stopping whipping. Introduce the gelatin for the white layer into the protein mass. Shuffle.
3. From milk, sugar and cocoa powder, cook ordinary cocoa, only cook it longer than usual so that it slightly thickens. Introduce swollen gelatin into it. Pour half the mixture into the mold and put it in the refrigerator. When the chocolate layer "sets", put the protein mass on it and again send it to the refrigerator. After a quarter of an hour, remove the souffle from the refrigerator and lay out the remaining chocolate mixture.
4. Remove the soufflé form from the refrigerator, dip it in hot water for a few seconds and turn it on a plate. You can decorate dessert with fruit slices, chocolate chips or nuts.
Souffle "Bird's milk" - tips and tricks
Souffle will turn out more tender if gelatin is replaced with agar-agar. It can be purchased at a pharmacy or spice department.
Sugar is quite difficult to dissolve in protein or creamy mass, so it is recommended to replace it with powder.
You can soak gelatin not only in water or milk, but also in compote or fruit juice.
For icing it is better to use natural black chocolate.
