Souffle recipes and technology

Souffle is a dish that is distinguished by a special tenderness. Many people think that only desserts have such a name, but this is not so. Options with cod, meat or chicken are also great. Souffle cooking technology is usually quite simple. But many manage to spoil such a dish. All this from a simple ignorance of some of the nuances. For example, it is better to leave the finished souffle in the oven without opening it. Then it will not settle from a sharp change in temperature.

Delicious dessert: classic recipe

This recipe for soufflé can really be considered a classic. Having mastered it, you can safely proceed to more refined options. To prepare a dessert, you need to take the following products:

• 50 grams of butter;
• one hundred ml of milk;
• three tablespoons of flour;
• 80 grams of sugar;
• five eggs;
• a pinch of salt;
• a teaspoon of vanilla sugar.

What is the secret to making souffle? It is necessary to accurately measure the ingredients. Even from a slight deviation from the recipe, the dish may come out less lush or even fall off completely.

How to cook?

The technology for preparing vanilla souffle is quite simple:

1. Eggs must be cold, so they cannot be removed from the refrigerator in advance.
2. Melt the butter in a water bath or in the microwave.
3. Add flour to it, stir.
4. Pour both types of sugar, again thoroughly knead, so that the mass is homogeneous.
5. Pour milk.
6. Send a container of ingredients to the stove, bring to a boil, then remove from the stove.
7. They take out the eggs. Separate yolks and squirrels.
8. The first whip until the mass becomes light. After introduced to the butter with sugar.
9. Beat the whites separately with a pinch of salt until stable peaks form.
10. Gently interfere with the proteins to the rest of the ingredients. In the preparation of the souffle it is extremely important to act carefully so that the mass does not fall.
11. Transfer the dough into portioned forms, filling about two-thirds.
12. The oven is heated to 180 degrees. Souffle is cooked for about 20 minutes. Opening the oven is not recommended.
13. After cooking, the finished dish is left in the oven for another twenty minutes. Otherwise, due to a change in temperature, it will immediately fall.

Souffle with dried apricots and semolina

In this recipe, soufflés do not use flour, semolina plays its role. Such a souffle turns out to be more persistent, slightly coarse in structure. To prepare a dish according to this recipe you need to take:

• a glass of milk;
• a couple of tablespoons of sugar;
• four tablespoons of semolina;
• a couple of tablespoons of butter;
• one hundred grams of dried apricots;
• a pinch of salt and vanillin.

The process looks like this:

1. The oven is heated to 180 degrees.
2. Pour milk into a pan and put butter. Put on the stove and cook until boiling.
3. After pouring semolina. Stirring, boil the souffle for about three minutes and remove from the stove.
4. Add egg yolks.
5. Separately, whip the proteins with salt to the peaks. Carefully combine the contents of both bowls.
6. Finely chopped dried apricots and vanillin are added, mixed.
7. The soufflé forms are greased with oil, the dough is placed so that it does not reach the edge.
8. Bake for about fifteen minutes, then cool in the oven.

Curd dessert: recipe description

This recipe is great for those who do not like cottage cheese in its purest form. For this dish you need to take:

• 600 grams of cottage cheese with a fat content of up to five percent;
• 150 ml cream;
• four eggs;
• a pinch of salt;
• sugar to taste.

We start cooking:

1. Cottage cheese is placed in a bowl and carefully knead it with a fork.
2. Divide eggs into proteins and yolks.
3. Cream is poured into a bowl, add the yolks. Mix until smooth.
4. Cottage cheese is placed in a blender bowl. Add cream.
5. At this point, you can add the filling, for example, dried fruits. Everyone mixes.
6. Beat whites with salt separately, and gradually add sugar. Add a lush mass to the curd.
7. Stuff soufflé from cottage cheese in a baking dish. Prepare about thirty minutes to top crusty.
8. Such a souffle is also allowed to cool in the oven so that it remains lush.

Almond dessert with a tart flavor

In this souffle, the basis is almonds and liquor. For this tasty dish, which is not ashamed to serve, you need to take the following ingredients:

• five yolks;
• 500 ml of milk;
• two proteins;
• 50 grams of flour;
• 30 grams of powdered sugar;
• 200 grams of chopped almonds;
• vanilla pod;
• one hundred ml of liquor;
• 200 grams of sugar.

Cooking it like this:

1. Put the vanilla pod into milk, bring it to a boil. Remove it from the stove.
2. The yolks are mixed with sugar. Stir thoroughly so that the mass turns white.
3. Introduce the flour and mix thoroughly so that there are no lumps.
4. The boiled milk is poured through a sieve. Mix the ingredients.
5. They put everything on the stove, cook, stirring constantly, until the base for the souffle begins to thicken.
6. Add liquor and almonds, stir.
7. Beat the whites with powdered sugar, gently interfere with the cooled filling.
8. Stack soufflé in batch forms. Bake for fifteen minutes at a temperature of 200 degrees.

Fish souffle for the whole family

Souffle means not only desserts. Souffle is a way of preparing products that are tender, lush. They also use an interesting option. This souffle consists of three layers. Two of them - top and bottom - are the souffle itself. And between them is a simple but tasty filling. To prepare a dish according to this recipe you need to take:

• one hundred grams of milk;
• 400 grams of souffle;
• three eggs;
• one carrot;
• onion head;
• a couple of slices of white bread;
• one bell pepper;
• spice;
• a bunch of greenery;
• a tablespoon of vegetable oil.

The cooking process is as follows:

1. Crusts are cut from bread, soaked in milk for eight minutes.
2. Peel onions and carrots. The onion head is chopped as finely as possible. Carrots are rubbed on a fine grater.
3. Bell pepper is cut into small cubes.
4. Fillet, pepper, onion and carrots are placed in a blender bowl. Stir until a homogeneous mass is formed.
5. Add one yolk and bread. If necessary, put your favorite spices.
6. Separately, beat one protein, and then carefully interfere with the fish souffle.
7. Two eggs are boiled for the filling, a bunch of any greens is finely chopped.
8. The baking dish is greased with vegetable oil.
9. The oven is heated to 180 degrees.
10. Half the fish base is laid at the bottom of the mold, then comes the layer of filling. Cover the leftover fish with vegetables. All level and bake for forty minutes. Serve cold.

Cod souffle: tasty and healthy

Cooking fish soufflé is an exciting process! Thanks to this serving, even capricious children eat fish. To prepare a dish according to this recipe you need to take:

• 600 grams of fish;
• three yolks;
• a teaspoon of salt;
• 50 grams of arugula;
• a sprig of rosemary;
• three proteins;
• one hundred ml cream with a fat content of 20 percent.

You can start cooking:

1. Cod is put in a pot of cold water. Add a sprig of rosemary. Bring everything to a boil, then drain the water.
2. Pieces of fish are placed in a blender bowl. Grind until the mass becomes homogeneous.
3. Squirrels are whipped with salt until a thick foam.
4. The yolks are combined with cream, whipped lightly. Add them to the fish.
5. Arugula is also crushed using a blender, put to cod.
6. Gently add whipped proteins, mix with a spoon.
7. A piece of butter is lubricated with portioned forms for serving souffle.
8. Stack the mass of fish, filling a little more than half the capacity.
9. Souffle is cooked at a temperature of 200 degrees for 15 minutes.
10. They are allowed to stand for the same amount, and afterwards they are served immediately.

Cooking Meat Souffle

Not only fish can be used as a basis for soufflé. Minced meat, for example, also mixes well with simple ingredients. This is a great alternative to cutlets. In order to prepare a delicious souffle from minced meat, you need to take the following ingredients:

• 500 grams of minced meat;
• 200 grams of sour cream;
• 200 grams of milk;
• two eggs.

Minced meat is boiled in approximately 600 ml of water. Spread the prepared stuffing in the blender bowl, put all the ingredients, add your favorite spices. Beat everything for about two minutes.

The result is a slightly foamy mass. It is placed in a baking dish. Cook in the oven for about thirty minutes at a temperature of 180 degrees.

Tasty beef soufflé

For this cooking souffle option, you need to take the following ingredients:

• 400 grams of meat;
• half a glass of rice;
• three eggs;
• a couple of teaspoons of butter;
• some salt.

Rice is boiled in slightly salted water until tender, after which it is thrown back into a colander, waiting for excess moisture to drain. Beef cut into pieces, boiled.

In a blender bowl put meat, rice, salt and favorite spices. Eggs are added to the obtained minced meat, knead until a homogeneous mass is obtained.

A piece of butter lubricates the form, lay the dough. The remaining oil is laid on top. Bake in a preheated oven for thirty minutes.

Simple chicken soufflé

Cooking soufflé from chicken is a completely simple process. For this dish you need to take the following ingredients:

• one hundred grams of boiled chicken;
• two raw proteins;
• a couple of tablespoons of butter;
• a couple of pinches of grated cheese;
• three tablespoons of sour cream;
• some salt and pepper.

Prepare like this:

1. In a blender, salt, pepper and chicken are combined. Grind it to a state of porridge.
2. Sour cream and a tablespoon of oil are added, mixed again.
3. Separately whip the whites until foam. For stability, you can add a pinch of salt.
4. Combine both ingredients, gently interfering with the proteins.
5. The mold is lubricated with the rest of the butter. Lay the base for the souffle with a spoon, cover with grated cheese on top.
6. Bake for about twenty minutes at a temperature of 190 degrees.

This souffle option is great for a hearty, but low-calorie dinner for the whole family.

Souffle is not only a dessert. Sometimes this is a full meal that can replace lunch or dinner. At the heart of any souffle variation are carefully whipped proteins. It is they who give the dish a magnificent structure, for which it is so loved.

You can cook the classic version with vanilla, and you can diversify the dessert with almonds and spicy liquor or just plain cottage cheese. Also, one should not forget about more satisfying foods. So, as a dinner you can treat yourself to soufflé from chicken or fish. Souffle made from meat products also looks great.