The French word “soufflé” has become so widespread that it is no longer just a dessert or an integral component of baking. Today you can find, for example, a fish soufflé. However, everyone’s favorite “Bird’s Milk” remains a classic, which even novice cooks can cook.
Ingredients:
– egg whites – 7 pcs.; – gelatin – 20 g; – sugar – 1 glass; – butter – 150 g; – condensed milk – 200 g; – citric acid – 1/4 tsp.
To prepare soufflé, gelatin must first be soaked in cold water. The exposure time is 30 minutes. You need to take half a glass of water.
Add half the sugar and half the volume of citric acid to the water with the swollen gelatin. Heat the gelatin mixture without boiling until the gelatin and sugar are completely dissolved. While the mixture is heating, there is time to prepare the mixture of proteins and the remaining citric acid. First you need to beat the whites with citric acid with a mixer until a good foam is formed.
The mixer must be absolutely dry, the whites must be cold, otherwise they will not churn
In several steps, you need to add sugar to the proteins and beat until a thick, viscous mass is formed. Without stopping whipping, gently pour hot gelatin solution into the mixture. Thus, the proteins are treated with boiling water to prevent salmonellosis.
Condensed milk should be combined with butter at room temperature. While whisking, carefully add butter with condensed milk to the protein mixture. The result is a seemingly delicate airy mass that thickens before our eyes. The cake soufflé is ready.
You can add vanillin to the soufflé for flavoring, raisins, nuts or cognac
Ingredients:
– fresh peaches – 500 g; – yogurt – 0,5 ml; – gelatin – 20 g; – sugar – 250 g; – cream of 30% fat content – 250 g; – pistachios – 70 g.
The gelatin must be soaked in water until it swells. Peel and grind in a blender until puree. Add gelatin, 3 tablespoons of sugar and yogurt to the peaches. Beat the remaining sugar with a mixer with cream until thick foam. Next, combine the whipped cream and peach puree, add ground pistachios to the mixture. The fruit soufflé is ready.
This soufflé can be made with any fruit.
Ingredients:
– cottage cheese – 300 g; – chocolate – 150 g; – icing sugar – 0,4 cups; – vanilla sugar – 1 sachet; – chocolate liqueur – 1 tablespoon; – fat cream – 200 ml; – gelatin – 1 teaspoon.
Melt the chocolate in a water bath, add powdered sugar, pounded cottage cheese and vanilla sugar to it. Beat the resulting mass with a mixer. Whip the cream in a separate bowl. Pour gelatin with hot water and leave until it swells, pour it into the chocolate-curd mass, add whipped cream, chocolate liqueur and mix.
Soufflé can be used instead of cream when collecting cakes. You can make a wide variety of cakes for a soufflé cake.