Creamy souffle, this is actually a souffle. That we used to call it that. Cooking it is a quick and rather complicated process, but the result, as with all other variations on the "soufflé" theme, is amazing. In its simplest form, you get a great filling for cake or sweets, and if you try your best, then the sweet tooth will be delighted with the combinations of soufflé with fruit.
Creamy souffle - general principles of preparation
• Delicate creamy souffle is not only a cold dessert. Cakes are often formed with it, using a souffle as an additional layer. The preparation does not use heat treatment, so it is advisable to take the products with the first freshness.
• Butter and cream itself are the main components of such a dish. Dairy products should be not only fresh, but also high in natural fats. To make the souffle airy, dairy products require prior preparation. About two hours before cooking, butter is laid out from the refrigerator to soften, and cream, if they do not need to be warmed up by prescription, is cooled down. If the recipe involves the use of egg whites, they, like cream, are placed for a while in the refrigerator.
• To creamy soufflé well frozen thickeners are added to it. It can be gelatin, agar-agar or a special cream thickener.
• Another important rule is clean, dry dishes. If there is moisture or other impurities on it, the souffle simply will not rise. For whipping cream, it is advisable to use chilled dishes.
• If soufflé is prepared as a dessert, it is poured into small molds or bowls and then cooled in the refrigerator. Fresh fruits or berries are often added to such dishes, decorated with chocolate chips, chopped nuts or sprinkled with cocoa powder.
• The cake is formed in detachable forms using one, maximum two test cakes, mainly of biscuit type. One is put on the bottom of the mold, after which the souffle is laid on it and put in the refrigerator. After about two hours, when the soufflé layer hardens well, a second cake is laid on it. If the cake consists of one cake, the soufflé layer is covered with melted chocolate or specially prepared glaze. A vivid example of this is the well-known cake called Bird's Milk.
Gentle creamy souffle based on condensed milk and creamy cottage cheese
Ingredients:
• whole condensed milk - 200 ml;
• half a glass of pasteurized milk;
• curd "Creamy" cheese - 140 gr .;
• a pack of thickener for cream;
• 200 ml of high-fat, 33% cream;
• 15 gr. “fast” gelatin;
• dark cocoa powder, sugar free.
Cooking method:
1. Pour gelatin with cold cow's milk and set aside for swelling.
2. Mix cream with condensed milk, put on medium heat. As soon as the mixture begins to boil, lower the heating level to a minimum and boil for another minute. Then remove from the heat and immediately pour in the gelatin swollen in milk. Stir vigorously until the gelatin dissolves completely and allow to cool.
3. Put cream cheese, a thickener in a mass that has cooled to room temperature and begin to beat with a mixer at the highest speed.
4. After about ten minutes, an air cream will form. Put it in a form lined with cling film and place for two hours in the "warm" chamber of the refrigerator.
5. Gently freeze the creamy souffle from the mold and sprinkle cocoa, sifting the powder through a sieve. Before serving, cut the dessert into small pieces.
How to Make Chocolate Creamy Souffle with Cocoa
Ingredients:
• four eggs (yolks);
• 300 ml of fat, ideally homemade cream;
• 75 gr. Sahara;
• a spoonful of dark cocoa, sugar free;
• 150 ml of low-fat milk;
• instant gelatin - 12 gr.
Cooking method:
1. Combine cocoa with granulated sugar, add raw eggs and grind thoroughly.
2. Pour milk into a bowl and set to warm in a water bath. As soon as it starts to warm, gradually introduce the yolks, crushed with sugar, into it and, stirring, bring the mixture to a thickening, cool.
3. Pour gelatin flakes with a small amount of water and leave. As soon as it swells well, after about 20 minutes, inject it into the slightly cooled milk mixture.
4. Pour the whipped cream in a separate container into the cooled mass and beat well with a mixer or whisk.
5. Arrange the prepared cream into molds and set to cool in the refrigerator. When the soufflé hardens well, remove it from the mold and sprinkle finely grated chocolate on top.
Creamy Souffle Strawberry Dessert Recipe
Ingredients:
• a teaspoon of “instant” gelatin;
• 100 ml of drinking water:
• icing sugar - a full tablespoon;
• 200 ml of liquid cream of 30% fat content;
• 150 gr. fresh strawberries or frozen.
Cooking method:
1. For 30 minutes, pour gelatin with cold drinking water. Then lightly warm it with a microwave oven or water bath, but do not boil, otherwise the souffle will not freeze. Cool.
2. Whip to steady soft peaks with whipped cream sugar. Beat with a mixer at maximum speed. Carefully monitor the process, fatty cream with prolonged whipping can turn into oil.
3. Set aside a couple of tablespoons of the cooked cream mass in a separate bowl, pour the cooled gelatin in a thin stream, stir.
4. Combine the cream mixed with gelatin with the main mass of whipped cream and whisk lightly.
5. Put about two tablespoons of the creamy mass on the bottom of the bowl, smooth. Gently lay the sliced strawberries on top and put the cream back on. Alternate layers until all cream is gone.
6. Garnish the surface of the dessert with strawberries and place in the cold for half an hour. When serving, dessert can be additionally sprinkled with fine chocolate chips or cocoa.
Classic - creamy soufflé in natural oil
Ingredients:
• 250 ml of whole quality condensed milk;
• a full glass of white sugar;
• 200 gram pack of natural, 82% oil;
• four eggs (proteins);
• a quarter of a teaspoon of vanillin crystals;
• medium-sized lemon;
• 15 gr. a bag of fast gelatin.
Cooking method:
1. The recipe requires soft butter, so put it on a plate in advance, freeing it from packaging, and leave it warm.
2. Gelatin for forty minutes pour 200 ml of cold water, preferably boiled. After it swells well, drain off excess water, and mix gelatin with sugar and place in the same container for heating in a water bath. While stirring, warm the gelatin mixture until the sugar grains and thickener are completely dissolved, cool. Carefully watch that the mass does not boil.
3. Beat the whites separated from the yolks with a whisk or with a mixer into a dense foam.
4. In a separate container, begin to whip the butter. After about a minute, without stopping the whipping, introduce the condensed milk into it. The result should be a homogeneous creamy mass.
5. Insert the protein foam into the cooled gelatin mixture and whisk again. Add butter cream, vanilla powder, pour a teaspoon of freshly squeezed lemon juice and repeat the whipping. Do this carefully if using a mixer or blender - turn on the minimum speed.
6. Arrange the prepared soufflé mass in molds made of silicone, and place in the refrigerator for solidification.
7. Free the finished dessert from the forms, and decorate its surface with fresh berries or fruits.
Cream soufflé on agar-agar according to the company’s recipe - "Bird's milk"
Ingredients:
• seven eggs (squirrels);
• 250 gr. sugar
• two teaspoons of agar-agar;
• 170 gr. creamy "Peasant" butter;
• crystalline "lemon" - 1/2 tsp;
• 250 grams standard can of condensed, natural milk.
Cooking method:
1. Separate the yolks and squirrels and place both products in the refrigerator for half an hour.
2. Pour exactly 100 ml of room temperature water on the agar-agar, leave it to swell for a quarter of an hour.
3. Pour sugar (240 g.) Into the swollen mass, mix and place the container in a steam bath. Stirring, warm the mixture until the components are completely dissolved, then remove from heat.
4. Seven chilled proteins, at high speeds of the mixer, whip into the foam. Without stopping the process, pour the hot agar-agar itself as thinly as possible. Beat until you get a dense foam.
5. Reduce the speed of the device, add the “lemon”, gradually introduce the pre-softened oil and, just as slowly, pour in the condensed milk. It is possible to prepare an oil cream from both components in advance and introduce it into the protein mass.
6. After that, the creamy souffle can be laid out on biscuit cake. It will take at least three hours to solidify.
Light cream souffle with yogurt for biscuit cake
Ingredients:
• 400 ml of drinking vanilla yogurt (fruit can be);
• half a liter of 30% cream;
• two tablespoons of granulated sugar;
• gelatin - 25 gr.
Cooking method:
1. Pour gelatin with cold drinking water in a ratio by weight of 1: 1, set aside. After about half an hour, when it swells well, place, without changing the capacity, in a water bath and, slowly stirring, warm up. Gelatin should completely disperse.
2. Intensively whisking yogurt, slowly, pouring in a thin stream, introduce a cooled thickener into it.
3. At medium speed, begin to whip the cream. After reaching splendor, pour in granulated sugar and continue whipping until the crystals dissolve. Do not overdo it, a fatty product can turn into oil.
4. Into the lush creamy mass, pour the yogurt mixed with gelatin and whisk the creamy souffle until smooth. At this stage, it’s best to do it with a whisk.
Creamy Souffle - Cooking Tips and Useful Tips
• To whip cream better and faster, take a chilled container. Take care of this in advance, put the dishes for ten minutes in the freezer.
• When using butter, pre-lay it out of the package and leave it warm to soften.
• From cream souffle you can make candy "Bird's milk". Put the souffle base in a rectangular shape, a layer from one and a half to 2 centimeters and place it in the refrigerator for two hours. Then cut the layer into rectangles of the desired size, put them on a wire rack and pour with melted chocolate. After the chocolate layer hardens well, turn over and brush the melted chocolate on the back of the sweets.
