From childhood, many people liked the famous dessert - curd soufflé. The recipe with gelatin is very simple, and it takes very little time to prepare a dessert. This dish can be made with the addition of fruits, cocoa, vanilla, cinnamon. An intricate hostess will always guess to use a curd souffle with gelatin for a cake.
What should be a properly cooked souffle?
The proper souffle, first of all, literally melts in your mouth. A well-prepared dessert should be incredibly tender and airy. Its texture is ideally velvety and porous. All this is achieved only by observing the technology of dessert preparation, and the process of whipping eggs and cream is especially important.
So, how to cook a real curd souffle? The gelatin recipe (and not only) is given below.
Classic Curd Souffle
1.5 cups of fatty or bold curd should be mixed with an incomplete glass of sour cream. 3 Art. l sugar and a pinch of vanillin. All these ingredients need to be thoroughly beaten until the sugar grains completely disappear and a homogeneous mass is obtained.
15 grams of gelatin are dissolved in a glass of warm milk, the liquid is filtered through a sieve and for a while it should be left alone, since now is the time to beat the curd mass with a mixer. This should be done at high speed for 5 minutes, after which a thin stream begins to pour milk with gelatin, without stopping mixing all the components.
Next, the mass should be refrigerated for 10 minutes (just at that moment such valuable bubbles form in the souffle). After that, taking the curd mass out of the refrigerator, you need to beat it well again (at least 10 minutes) - due to this, the finished product will gain lightness and airiness.
Now is the time to prepare the cream, which will give the dessert a tenderness. To do this, you need to whip the glass of the heaviest cream with a mixer until a thick mass forms - this is a cream with peaks. Next, the finished cream should be smoothly transferred to the curd soufflé, moreover, bring the mass to uniformity, preferably with a whisk.
Now the curd and creamy mass must be carefully laid out in forms and sent to the refrigerator - at this stage we have an almost finished curd souffle. The gelatin recipe involves setting the dessert for 1.5-2 hours. After that, the product is ready for use.
The result is a curd souffle - a dietary pleasure for lovers of low-calorie desserts.
Vanilla curd souffle
Three and a half glasses of cottage cheese need to take three eggs and a large spoonful of vanilla sugar. All these ingredients should be thoroughly beaten, after which a tablespoon of yogurt should be added to the mixture. The resulting mass must be sent to the oven, heated to a temperature of 160 degrees, for baking. It takes a little time - about 15-20 minutes.
Such a souffle will be very magnificent and incredibly tasty both in warm and in a cooled form.
Curd souffle with gelatin and fruit
An ideal breakfast is not only delicious, but also low-calorie. In the morning, you can easily, literally in a matter of minutes, prepare a curd souffle. The recipe with gelatin is very simple, so even a novice hostess can make such a work of culinary art a reality.
For its preparation, you should take 1/4 kg of cottage cheese, add one yolk and 2 protein to it. In this composition, the ingredients should be beaten with a mixer. Following this, fruits cut into small cubes are added to the resulting mixture (you can choose them at your discretion, for example, one banana will suffice). Sugar is added to taste here. After thoroughly mixing with a spoon or a whisk, the dessert is sent to the microwave for 2-3 minutes. After this time, the dish will be ready to eat.
Curd soufflé with gelatin and cocoa
This dessert will be a favorite for fans of chocolate. To prepare it, you need to take a tablespoon of gelatin and dilute it in water, according to the instructions on the package.
400 grams of grated cottage cheese should be placed in a separate bowl, and by adding there a couple of tablespoons of cocoa, the mass can be mixed. Now here you also need to add honey, based on your thoughts on the sweetness of the dessert, and, whisking with an immersion blender, pour into the total mass of half a glass of milk. After the curd-milk mass acquires a homogeneous consistency, diluted gelatin is introduced into it and whipping continues until ready.
Everything! So simply preparing a chocolate-curd souffle! The gelatin and cocoa recipe turned out to be very simple.
Curd souffle with the addition of semolina
In one dish, combine half a kilogram of cottage cheese, three egg yolks, 1/3 cup semolina, 60 grams of sugar, a tablespoon of vanillin and a baking powder for dough. Beat all ingredients with a mixer. In a separate dry plate, beat the whites of the three eggs until they get a thick consistency. They are neatly combined with the rest of the ingredients, preferably with a whisk.
The resulting mixture should be poured into a baking dish and sent to the oven for 40 minutes (cook at a temperature of 160 degrees).
After the souffle is ready, it needs to be taken out, slightly sucked, put the sliced fruits on top and pour them with jelly. Dessert is sent to the refrigerator until the surface solidifies completely.
If desired, a small amount of chopped fruit can be added to the soufflé mass before baking. Soufflé cottage cheese prepared according to such a recipe is dietary, since it contains very few calories.