Delicate soufflé: recipes

Soufflé is a delicate, airy product. It can be prepared with a variety of ingredients. Eggs are the main component of soufflé. It is the whipped proteins that give this product its tenderness. If your child refuses to eat meat, then he will definitely like the meat soufflé. And the dessert in the form of a sweet soufflé will certainly become a favorite dish for the whole family.

Meat soufflé recipe

Ingredients:

• 500 g pork(you can take beef);
• 2 eggs;
• 200 ml of 10% cream and milk;

1. Steam the meat.
2. Take the egg whites and refrigerate them.
3. Grind the cooled pieces of meat with a blender or food processor. Add low fat cream, egg yolks and a glass of milk. Any seasoning can be added if desired.
4. Beat the egg whites, adding a little salt.
5. Pour the egg whites into a container of minced meat and mix everything.
6. Heat the oven. Lubricate the mold with oil, pour the resulting soufflé into it and cook for 20-25 minutes at 200 ° C. Do not open the oven door during cooking.

Meat soufflé is also prepared using vegetables. For this, the following products are used:

• 400 g of any lean meat;
• 1 onion;
• 1 carrot;
• 200 g of cabbage;
• 200 ml of low-fat sour cream;
• 3 eggs.

1. Grind meat cooked in a double boiler until smooth.
2. Purée the peeled vegetables.
3. Combine yolks with meat, add sour cream and vegetable puree.
4. Whisk the whites well for a few minutes with the addition of salt.
5. Gradually pour the whites over the rest of the ingredients.
6. Lubricate the mold with any oil and pour the soufflé over it. Cook at 240 ° C for a quarter of an hour.

Fish soufflé recipe

To prepare a fish soufflé, pollock, hake or any other fish with white meat are suitable.

Ingredients:

• 400 g of fish;
• 150 ml 10% cream;
• 1 onion;
• 150 g wheat bread;
• 3 chicken eggs.
• Spice and salt.

1. Wash the fish and separate from the bones. Cook in a double boiler and leave to cool.
2. Cool the egg whites.
3. Use a blender to chop the fish and onions. Then add the bread and cream, seasoning if desired. Turn on the blender again to mix all the ingredients until smooth.
4. Whisk the whites and salt. A thick foam should form.
5. Pour the whites to the rest of the products and mix.
6. Cook in oven for about 20 minutes at 220 ° C.

Curd soufflé recipe

To make the curd soufflé light, choose low-fat curd. In this case, it is undesirable to take a curd product.

Ingredients:

• 300 g cottage cheese
• 3 eggs.

1. Set aside the yolks of the eggs and put the whites in a cool place.
2. Combine the yolks with the curd with a blender. Add salt, seasoning.
3. Now take the whites and beat them thoroughly. While stirring gradually, pour the whites into the curd.
4. Divide the soufflé into small tins, greased with oil beforehand.
5. First heat the oven to 180 ° C. Put a soufflé in it and continue heating to 240 ° C.
6. Cook for about 20 minutes without opening the oven.

Liver soufflé recipe

Ingredients:

• 400 g of poultry liver;
• 3 eggs;
• 1 carrot and 1 onion;
• 100-120 ml cream;
• 50 g flour.

1. Break the eggs and separate the whites.
2. Peel the carrots and onions and chop them into small pieces, then chop with a blender or food processor.
3. Combine the washed liver with vegetables and chop it too. Then add flour, egg yolks and seasoning.
4. Whisk the egg whites into a foam and add to the rest of the food.
5. Cook the resulting mass in a mold for 40 minutes at 180 ° C.

Soufflé bird milk

"Bird's milk" is a favorite dessert for many, familiar from childhood. It's not so difficult to prepare it.

Ingredients:

• 400-450 g of curd cheese;
• 100-120 g icing sugar;
• 100-120 ml cream 10-15%;
• 10 g gelatin.

1. Dilute gelatin with water.
2. Whisk in the cream and powder, adding the powder slowly while whisking. Beat better with a mixer at medium speed.
3. Then add the curd cheese gradually, whisking all the time.
4. Add gelatin to the resulting mass, beat everything and refrigerate in a shallow mold. Leave to set.

Soufflé in a slow cooker

The multicooker is capable of preparing many different dishes. One of them is a delicious soufflé.

Ingredients for vegetable soufflé:

• 150 g cauliflower inflorescences;
• 150 g broccoli;
• 1 carrot;
• 2 egg whites;
• 50 ml low fat cream;
• 500 ml hot water.

1. Rinse the vegetables with water, peel the carrots. Chop all vegetables.
2. Pour hot water into the multicooker, put all the vegetables in a special container and select the "Steam cooking" mode. Cook for about 25 minutes.
3. When the vegetables are cool, grind them separately in a blender with the addition of cream.
4. Whisk the whites and salt until foam is formed, which must be divided into 3 parts.
5. In a silicone mold, lay out in layers: carrots, cabbage inflorescences and pieces of broccoli. Cook for 15-20 minutes on the "Steam cooking" mode.

Ingredients for curd soufflé:

• 500 g of cottage cheese;
• 1 glass of kefir;
• 4 eggs;
• 100 g semolina;
• 100 g sugar;
• Vanillin;
• 1 tsp baking powder.

1. Pour the semolina with kefir and leave for a few minutes.
2. Whisk the whites and sugar with a blender.
3. Mix cottage cheese and semolina with a blender.
4. Then add the vanillin and baking powder, then the whites. Mix everything with a spoon.
5. Grease a bowl from a multicooker with a small amount of oil and pour the resulting mass into it.
6. Set the Baking setting and cook for 1 hour. Then let sit for another 20 minutes.

Ingredients for chicken soufflé:

• 600 g fillet Chicken;
• 1 onion;
• 0.75 tbsp. cream;
• 2 eggs;
• Salt.

1. Rinse the chicken fillet and chop in a blender.
2. Add chopped onions and chop too.
3. Then combine the minced meat with chicken eggs, cream and a little salt. Whisk everything.
4. Place the minced meat in an oiled multicooker.
5. Cook for 1 hour on Bake mode.

Ingredients for currant soufflé:

• 3/4 cup plain yogurt
• 3 tbsp. l. Sahara;
• 200 g of cottage cheese;
• 3 tbsp. l. potato starch;
• 50 g black currant;
• 1 egg.

1. Mix cottage cheese with sugar, add yogurt, egg and 2 tablespoons of starch. Combine everything with a blender.
2. Dip the washed berries in 1 spoonful of starch.
3. Combine the berries and the resulting cream.
4. Divide into greased silicone molds.
5. Pour hot water into the multicooker bowl.
6. Place the molds on the steaming wire rack. Select the "Steam cooking" mode. Cook for 30 minutes.