Souffle - one of the greatest inventions of confectionery. And it goes without saying that it was invented in France, like the majority of culinary delights. It is noteworthy that although the basis of any soufflé is a mixture of egg yolks and whipped in a lush foam proteins souffle can act as a separate dish or delicious desserts. By the way, its indescribable flavor candy and cake "Bird's milk" is also obliged to entering into their composition souffle, which, among other things, in and of itself - an excellent dessert.
Here's a dessert - souffle "Bird's milk" - and we are going to learn to cook. The recipe for this dish is not the only one. Souffle can be vanilla, chocolate, fruit. It can be made with cinnamon and lemon peel on flat shortcake biscuit or chocolate, and cook a souffle in different basis (egg whites, cream, sour cream, cottage cheese). Therefore we suggest you choose the recipe and try to make this delicious dessert at home. To begin?
Unusual cottage cheese souffle
Simple enough, and the original recipe souffle «Bird's milk". For him, we need these ingredients:
A pound of unsalted cottage cheese;
Glass fatty cream (not less than 35% fat);
9 or 10 tablespoons of sugar;
A bag of instant gelatin.
First, beat with a mixer or in a blender cream into a thick foam, and then, continuing to whisk, add to them the sugar. Add sugar gradually, it vsyp one tablespoon. Now soaked gelatin according to instructions on the bag, and spread the cream cheese and cottage cheese well and gently stir (also a mixer, but at low speed).
While we were cream and cottage cheese, gelatin was dissolved. Pour it into cottage cheese and creamy weight, continuing to stir. Now we shift souffle (yes, we almost got a souffle) in low capacity and send out in the cold. To souffle is well frozen, it must be put not very thick, tall no more than five centimeters. Ready souffle, if desired, decorate with fruits or grated chocolate.
Traditional souffle egg whites
This recipe is more than a traditional, as it prepares to Pigeon milk whipped egg whites. But apart from this recipe egg proteins also includes other (though not numerous) Ingredients:
Protein 4 eggs;
Cup granulated sugar;
One and a half tablespoons of gelatin;
Chocolate bar (100 g).
It turns out the souffle is very airy and delicate. To make it, you first need to soak the gelatin according to instructions on the bag. If necessary, gelatin heated in a water bath and cool slightly. Proteins directly whisk before adding them into gelatin. Beat whites for meringue usual: first in a solid foam, and then, continuing to whisk, gradually add the sugar to them. To pour the gelatin beaten egg whites, soufflés spread into molds and allowed to solidify in the cold. Ready "Bird's milk" pour melted chocolate. Chocolate bars to break it into pieces, put them in a saucepan and warmed in a water bath until they melt.
Two-layer souffle with sour cream
Quite an unusual recipe souffle «Bird's milk". Souffle a two-layer. Doing it will be using the following ingredients:
900 g sour cream;
450 g of cream;
A glass of sugar;
A tablespoon of water;
4 tablespoons sugar;
14 g (2 bags) gelatin;
4 tablespoons cocoa.
Of these products will prepare a chocolate layer and a white layer to take such ingredients:
A glass of milk;
4 bags of gelatin.
First soaked gelatin in milk (4 bags per cup of milk) and leave it to swell. Then warmed milk with gelatin in the microwave (in a water bath), poured into molds and wait until this layer souffle hardens. In a separate bowl, mix the gelatin with two sachets of water and cocoa and also allowed to swell. While gelatin swells, whisk the cream and mix them with sugar and cream. The swollen gelatin is also heated (but do not boil!) And pour in the cream and sour cream mixture. We spread the souffle in the form on the first frozen layer. Ready decorate chocolate chip souffle.
Dietary cottage cheese souffle
This recipe souffle «Bird's milk" is similar to the version with curd cheese, but it turns out a souffle less fat. So we can assume the prescription diet.
400 g fat-free yogurt;
100 g of one percent milk;
30 g of honey;
50 g of cocoa powder;
15 g of gelatin.
Gelatine soaked in water (amount of water is calculated according to the instructions on the packet of gelatin is usually necessary to take a glass of water). We reserve the gelatin swell, and half an hour later merge excess water and put it on a slow fire. Add to gelatin half cup (100 grams) of milk and heat until all the gelatin will not disperse. Then, the same mixture was spread cheese, honey and cocoa mix. The resulting mass is poured into molds and put them in the refrigerator. Serve souffle bird's milk with fresh fruit or berries.
Batch cream soufflé
The recipe is very tender and tasty bird's milk, prepared on the basis of cream and condensed milk. However, it turns out it's very sweet.
Glass dvadtsatiprotsentnym cream;
Bank (250 g) of condensed milk;
Half a cup of fresh-milk;
150g baby sweet curds;
15 g of gelatin;
50 g of chocolate;
20 grams of nuts.
First a little heated milk, pour the gelatin and they leave it to swell in milk. Pour cream into a saucepan, add them condensed milk, put on fire and give a boil. Then reduce the heat and cook the mixture for longer than one minute. After that, remove the cream from heat, immediately pour them gelatin, mix all well and allowed to cool. Next to the cooled mixture add cottage cheese and whisk in a blender (or mixer) at least ten minutes. Now pour the mixture into the mold and leave for a couple of hours in the refrigerator. Ready frozen souffle Pigeon milk cut into cubes, pour the melted chocolate and sprinkle with pounded nuts.
This recipe is perfect for a children's holiday table and successfully replace the ice cream.
Classic cream soufflé
Perhaps the most traditional recipe souffle legendary Bird's milk, which is exceptionally tasty and air.
200 g (bank) condensed milk;
200 g (pack) of butter;
200 g (cup) sugar;
15 g of gelatin;
We take out of the refrigerator oil and give him a little melted. Gelatin is usually first soaked in cold water for half an hour approximately (amount of water directed on the package with the gelatin). When the gelatin swell, merge with it the excess water and add sugar, then put the gelatin very small fire and heat waiting for the complete dissolution of sugar and gelatin. Important! Do not let the mixture boil, otherwise the souffle hardens!
Now we separate the yolks from the whites and whisk whites into a thick and lush lather: the denser the foam will, the will of our airy souffle. Put the oil in a pan and gently stir with a mixer or whisk him, and then, still beating, gradually add condensed milk him. Then take the beaten egg whites, pour them into the already slightly cooled gelatin and whisk again. Then spread to the whipped butter with condensed milk, vanillin, citric acid (to taste) and again stir until fluffy and smooth. Important! Beat whites with gelatine and oil must be at a very low speed mixer! Pour the souffle in the form and put in the refrigerator. Dessert with chocolate and fresh fruit.
Recipe souffle "Bird's milk" with chocolate icing. It turns out it is very similar to the legendary candy of the same name.
150 g of condensed milk;
100 g of cream (you can not really fat);
A third of a glass of milk;
100 g of cottage cheese mass or soft cheese;
2 tablespoons cocoa powder;
12-15 g of gelatin.
For the glaze:
Tile milk chocolate without any additives and fillings;
4 tablespoons whipping cream.
Gelatin pour cold milk and leave it to swell. Mix the cream with condensed milk, put on fire and give a boil, then fire diminish, and the mixture cook for a few more minutes. Dissolve the (give solution) in a water bath gelatin and immediately pour it into the hot cream, add to the cocoa mixture and allowed to cool to room temperature. If you hurry, put a saucepan with the cream in a container filled with cold water - so the mass cools down faster.
In the cooled cream put cottage cheese and stir everything with a mixer (in a blender or whisk) for about ten minutes. After that, we shift the souffle in the form, level and put them in the refrigerator, waiting when it hardens. To prepare the glaze dissolve the chocolate in a water bath, add to it the cream and stir. Ready souffle cut into cubes or cubes, spread on a cutting board (grid, pan) and poured chocolate. Again, we remove our souffle «Bird's milk" in the refrigerator - this time to pour glaze.
Striped air souffle
Recipe very easy souffle «Bird's milk". Easy in the sense of not cooking, but in terms of the result. This souffle actually turns light and airy. The recipe is simple in composition, and the result is surprisingly interesting as souffle we will have three layers: one white and two chocolate.
4 egg whites;
2 cups milk;
A glass (or half) of powdered sugar;
Juice of half a lemon;
2 tablespoons cocoa powder;
2-3 tablespoons sugar;
20 g of gelatin to a white layer;
10 g of gelatin to the chocolate layer.
Prepare the gelatin for a souffle, first soak it in cold water and then heated in a water bath or in a microwave oven (as in the previous recipe). Soak gelatin for each layer in a separate bowl. From pre-refrigerated protein prepare the meringue. First, beat whites with a mixer until fluffy and thick foam, then gradually add the powdered sugar to them, continuing to whisk. The amount of powder can be varied to taste - the consistency of the meringue is not particularly affected. The resulting meringues (continuing his beating) in a thin stream pour the cooled gelatin - blank for the white layer soufflé is ready.
Now cook conventional cocoa milk, cocoa powder and sugar. Cook it for five or ten minutes, so that it is slightly thickened, then add to it previously prepared gelatin. Half of cocoa poured into a mold and remove it in the refrigerator. Having waited until the chocolate layer to "grab", spread on it and then remove the proteins congeal. Fifteen minutes later we obtain a souffle from the refrigerator and pour in the form of a second layer of chocolate.
Now we have to wait for the souffle hardens completely, and the sample can be removed. Yes, do not forget to take out the meal dessert from the mold, turn it upside down and decorate with chocolate, nuts or fruit.
Original souffle creme brulee
Very simple recipe of still another embodiment of the souffle "Bird's milk". At this time, we need these ingredients:
A glass of cream 33% fat;
Bank of condensed milk;
4 egg whites;
Half cup of sugar;
20 g of gelatin;
Soak first (according to the manual) gelatin and forward it to swell. Meanwhile, separate the whites from the yolks and prepare them meringue, first whipping proteins in the foam, and then, still beating, adding to it a tablespoon of the sugar. Cream also first stir and mix them with condensed milk. Now had time to swell the gelatin warms in the microwave or in a water bath and pour it (thin stream!) In the meringue, and then add to the cooked condensed milk with cream and vanilla. All good mix, poured into molds and put them in the refrigerator. Serve souffle, removing it from the mold and turning upside down.
Finally, we offer you an incredibly simple recipe for fruit souffle «Bird's milk". A sort of fruit mix on the basis of delicious desserts.
A liter of sour cream;
Half cup of sugar;
50 g of gelatin;
Fruits (soft) to taste and season.
The recipe is really very, very easy! First soaked gelatine, and while it swells, preparing fruit (bananas, strawberries, kiwis, tangerines, peaches), having washed them and cut into small pieces. By the way, for such a soufflé can take and canned fruits or berries. When the gelatin swell, dissolve it, warming in a water bath or in a microwave oven, and allowed to cool. Then, beat the cream with the sugar, pour the gelatin into it, stir and pour the mixture into a mold lined with fruit. Remove the soufflé in the fridge, wait until the souffle pour and enjoy light and delicate dessert.
Bon Appetit! Choose a recipe souffle «Bird's milk" and cook delicious dessert - to the delight of myself and others on the sweetness. And do not forget that you need to cook with pleasure: the kitchen does not forgive a bad mood. Good luck!
We strongly recommend to read: How to make candy bird's milk