Currant soufflé with cottage cheese

Souffle with berries is a dish of airy lightness and pleasant sweetness, which can be presented as a fashionable independent dessert, as well as laid out as a layer between biscuit cakes and pastries. Especially popular is the recipe for blackcurrant and cottage cheese soufflé, prepared in the “cold” way on gelatin.

Features of the preparation of currant soufflé

The name of the exquisite French dessert soufflé means “filled with air.” The dish is famous for its soft porous texture and jelly consistency. For a successful result, you must follow the recommendations:

1. For an airy and tender soufflé, it is necessary to use pasty non-grained cottage cheese so that when whipping the mass is uniform.
2. Whip egg whites in a glass or ceramic container with a perfectly clean surface without fat or moisture.
3. Most suitable eggs are 3-4 days fresh, which are best beaten into a shiny, strong foam.
4. When using frozen blackcurrant, it must be thawed and excess liquid drained.

Currant soufflé recipes

Blackcurrant souffle recipes with cottage cheese allow you to get a bright delicacy with a delicate taste, moderate sweetness and light berry sourness.

Blackcurrant soufflé with cottage cheese

Currant-currant soufflé is a light dessert in which black sour berries favorably set off the sweetness of the creamy base.

List of products for the recipe:

• 500 g of black currant berries;
• 400 ml sour cream 20% fat;
• 200 g of fatty cottage cheese;
• ½ cup of drinking water;
• 6 full art. l. Sahara;
• 2 tbsp. l. powder instant gelatin.

Step-by-step method of preparation:

1. Wash the blackcurrant and pour into a deep bowl. Introduce water into the berries and pour the entire portion of granulated sugar.
2. Put a bowl of sugar-filled berries over medium heat, wait for a boil and lightly boil the syrup for 2 minutes.
3. After the berry releases the juice, remove the container from the stove, cool slightly and rub the sweet syrup through a sieve so that the blackcurrant seeds do not get into the finished soufflé.
4. Pour gelatin powder into sweet warm syrup and mix thoroughly.
5. Send sour cream to the freezer for half an hour. When it has cooled, pour into a bowl and beat with a mixer at high speed so that the sour cream is covered with bubbles and grows in volume.
6. Grind the cottage cheese through a sieve with small cells or interrupt with a submersible blender until the grains are completely dissolved.
7. Mix blackcurrant syrup with whipped sour cream and tender cottage cheese into a single mass with a silicone spatula.
8. Divide the liquid soufflé into molds and remove to harden in the refrigerator for 3-4 hours.

The frozen currant soufflé can be used as a bright and fragrant layer for a cake or as an independent dessert. When serving, it can be decorated with berries, basil or mint leaves, walnut kernels or grated dark chocolate.

Red currant soufflé

The texture of the soufflé with soft cottage cheese will turn out velvety and porous. The dessert goes perfectly with berry fruit drinks and green tea with honey and baked milk. From dessert alcohol, mint and coffee liqueur, Italian bitter-almond Amaretto or Irish creamy Baileys are suitable.

A set of products for cooking:

• 300 g of soft fatty cottage cheese;
• 4 chicken proteins;
• 2 egg yolks;
• 2,5-3 cups of red currant;
• 5 g of agar-agar powder;
• 30 g butter 82% butter;
• 3-4 st. l. powdered sugar;
• 100 ml of milk with a fat content of 2,5%.

Cooking recipe step by step:

1. Pour agar-agar into warmed milk, mix and wait for the complete dissolution of the granules.
2. Set aside a few berries to decorate the soufflé, grind the rest or puree with a blender.
3. Mix currant puree with egg yolks, sprinkle the mass with powdered sugar and beat at medium speed of the mixer.
4. Rub the cottage cheese through a hair sieve and introduce agar diluted in milk in a thin stream.
5. Beat the curd mass to the state of a lush cloud with a blender or mixer.
6. To the cottage cheese, shift the currant puree and beat the future soufflé a second time.
7. Whip the chilled egg whites to stiff peaks and fold gently, without breaking the texture, into the currant treat.
8. Cover the confectionery form with cling film and shift the dessert into it.
9. Put the souffle for 2-3 hours in the refrigerator.

Serve sprinkled with powdered sugar or black chia seeds. On the surface, you can lay out black blueberries, sprigs of mint or slices of fresh strawberries.

Calorie currant soufflé

The most delicate blackcurrant soufflé is perfect as a layer for sponge cake or pastries, as the porous mass makes the delicacy light and literally melts in your mouth. The calorie content of the dish depends on the amount of sugar and the fat content of the cottage cheese. When using high-quality homemade milk and white sugar, the calorie content is 120 kcal / 100 g. To reduce the energy value, you can make the blackcurrant dessert less sweet or replace sugar with fructose.

Conclusion

The blackcurrant and cottage cheese soufflé recipe will be an easy and tasty end to a gala dinner. A delicate berry dessert can be prepared all year round from both fresh and frozen currants. The delicacy will turn out weightless, fragrant and very tasty.