Soufflé - the best recipes. How to properly and tasty cook meat, chicken, cottage cheese, fish and other soufflés.

Soufflé - the best recipes. How to properly and tasty cook meat, chicken, cottage cheese, fish and other soufflés.

Soufflé - general principles of cooking

When we hear the word “souffle”, we imagine some kind of delicate consistency. And not by chance, because the French word souffle translates as “light touch”. If you think that a souffle can be exclusively dessert, then reading the recipes below, you realize that you were wrong. By and large, you can make souffles from any product - fish, poultry, meat, vegetables, fruits. And, of course, there is a mass of cream souffles or souffle cakes. The main component of the soufflé are eggs, and more precisely, egg white, beaten into strong foam. Grind the meat, vegetables or fruits, enter the white foam, heat treat - and the soufflé is ready!

Soufflé is an ideal meal for children. It is known that there are no gourmets more demanding than kids. “I don’t like onions, I don’t eat meat, I don’t need fish!” If you cook any dish in the form of a delicate souffle, then even a capricious taster will eat every last spoonful. However, the souffle will please adults as well, because such a dish is much more unusual than, for example, just chicken or cottage cheese.

Souffle - preparation of products and dishes

A soufflé of any product has one thing in common - for its preparation, egg whites are needed. Remember that you need to take only fresh eggs, because only such a protein will strike up well. It is very important to separate the yolk from the protein. Even a small drop of yolk will not allow you to get the foam of the desired consistency. Dishes, whipped whites, should be clean and completely dry.

Soufflé Recipes:

Recipe 1: Cheese Soufflé

If you want to turn an ordinary cottage cheese into a work of culinary art, then there is nothing easier than making savory cottage cheese soufflé. Cottage cheese is very useful for both children and adults, for the reason that it contains a lot of useful and necessary protein. For souffles, it is best to take home-made cottage cheese of medium fat content (up to 9%). You can of course take a fatter product, but then the dish will be heavy for the stomach. Is it possible to purchase store cheese for soufflé? It is possible, but not every brand. First of all, pay attention to the label. For cottage cheese soufflé is not suitable - “cottage cheese product” - a decent amount of soy is added there. In addition, many manufacturers sin by adding dry milk to dairy products. Cottage cheese souffle of such a pseudo-cottage cheese will not work, even if you keep all proportions and cooking rules. Ingredients Required:

  • Cottage cheese (low-fat) 300 grams
  • Egg of the average size of 3 pieces
  • Condiments

Preparation Method:

  1. Gently separate the yolks from the proteins. Protein put in time in the fridge.
  2. Blender combine cottage cheese and yolks, salt, pepper or add your favorite seasonings. In such a soufflé, it is also appropriate to use chopped greens, which can be introduced at this stage.
  3. Take the squirrels out of the fridge. Beat them for about 6 minutes at medium speed, a little salted. When instead of proteins you get a strong shiny foam, then you can enter them into the curd.
  4. First, add half of the proteins to the curd mass, mix with a spatula until homogeneous. Add the remaining proteins and mix slowly.
  5. Turn on to warm up the oven to 180 degrees.
  6. Take the form (or molds) for the soufflé, brush each with butter and spoon the curd mass.
  7. Once you put the souffle in the oven, you need to increase the temperature in the oven to 240 degrees. Bake the dish for about twenty minutes. Attention! Do not open the oven door during cooking, otherwise the soufflé will fall.
  8. Twenty minutes later the souffle is ready. Serve it immediately, otherwise it will lose its shape.

Recipe 2: Cottage Cheese Souffle with Apple

To date, there are more than a hundred variations in the preparation of cottage cheese souffle, including with semolina and butter. These products “weight down” a tender souffle, making it look more like a casserole. If you cook a soufflé with this recipe, you will end up with a weightless dessert that will melt in your mouth like a cloud. This soufflé can be cooked even in the microwave, and it can be stored for two or three days in the fridge.

Ingredients Required:

  • Low-fat cottage cheese 300 grams
  • Apple 2 pieces (sweet variety)
  • Egg 2 pieces
  • Sugar powder 100 grams

Preparation Method:

  1. Peel and peel the apple and turn the blender into a puree. Squeeze juice.
  2. Beat the eggs, separate the yolks from the whites.
  3. Add cottage cheese and egg yolk to the apple, mix everything into a homogeneous mass.
  4. Whip proteins with a mixer or a blender along with powdered sugar. Sugar powder is better to sift through a sieve, so the foam will get more dense. Inject powder into protein slowly, in a thin stream.
  5. When the protein foam is ready, gradually introduce it into the curd mixture.
  6. Grease the soufflé shape with oil and put the resulting mass into it.
  7. If you make soufflés in the oven, put the form in a preheated oven and bake for about 20 minutes. Such a soufflé will not rise or fall. If you want to cook the souffle in the microwave, then ten minutes for cooking will be enough.

Recipe 3: Meat Soufflé

Such a dish you can safely cook, if you observe a healthy lifestyle. After all, we are accustomed to eating meat in the form of chops or cutlets, which is not associated with the "right food". At the same time, red meat is extremely useful and important for both the female body and the male body. Meat is rich in proteins and essential amino acids. If you cook a meat souffle from a low-fat variety of meat, you will create a tasty and healthy, almost dietary dish. For this recipe you need pork, steamed, low-fat cream and, of course, a chicken egg.

Ingredients Required:

  • Meat (lean or pork beef) 400 grams
  • Cream (low-fat) 200 ml
  • Milk (3.2% fat) 200 ml
  • Egg of medium size 2 eggs
  • Condiments

Preparation Method:

  1. Beat the egg, separate the yolks from the whites. Protein put in the fridge.
  2. Steam the meat. Cool and cut it into cubes. Fold the meat pieces into a blender and chop it. Add milk, cream, egg yolks, seasoning to the meat bowl. Beat the whole blender one more time.
  3. Beat the cooled proteins with a mixer until a dense, shiny foam. Add a pinch of salt to the proteins.
  4. Add half of the proteins to the meat puree, mix with a spoon.
  5. Add the rest of the protein foam to the mass, stir everything to a uniform consistency.
  6. Preheat oven to 200 degrees. Put the soufflé in an oiled form (or form) and bake for about 20 minutes. Do not open the oven at this time.

Recipe 4: Meat Souffle with Vegetables

This soufflé will be especially tasty and tender if you cook it from rabbit meat, but you can also use lean beef or pork. In addition, you will need vegetables.

Ingredients Required:

  • Meat 400 grams
  • Sour cream (20-25%) 200 ml
  • Onion 1 piece
  • Carrots 1 piece
  • White cabbage 200 grams
  • Chicken Egg 3 pieces
  • Condiments

Preparation Method:

  1. Steam or boil the meat. Cut into pieces and chop into mashed potatoes.
  2. Peel the vegetables and also chop into mashed potatoes, add to the meat.
  3. Separate the yolks from the whites. Add yolks to meat and vegetables, sour cream, seasonings.
  4. Whip the whites with salt until thick foam.
  5. Add the foam gradually to the meat mass. Stir the first half of the proteins with a blender, and slowly stir the second with a spoon. Put the soufflé in a greased form.
  6. Bake the soufflé in a preheated oven at 240 degrees for about 20 minutes.

Recipe 5: Chicken Soufflé

Chicken soufflé is served in all French restaurants. This dish is very tasty and it seems that it is impossible to repeat the technology. In fact, a cooked souffle at home is no different from a dish created by a chef, if you cook it with this recipe.

Ingredients Required:

  • Chicken fillet 400 grams
  • Cream (non-fat) 100 ml
  • Condiments
  • Chicken Egg 2 pieces

Preparation Method:

  1. Separate the yolks from the proteins, put the proteins in the fridge.
  2. Boil chicken fillet in salted water, cool.
  3. In a blender, chop the chicken, cream and egg yolks. Add seasonings.
  4. Protein whisk with a mixer with salt until thick foam.
  5. Enter the foam into the chicken mass, mix with a spoon.
  6. Fill in an oiled form with chicken mass. Heat the oven at a temperature of 220 degrees and put the souffle baked for 20 minutes. Serve hot.

Recipe 6: Chicken Souffle with Broccoli Cabbage

For this recipe, you can boil the chicken, but it is better to pre-steam it.

Ingredients Required:

  • Chicken fillet 200 grams
  • Broccoli cabbage 200 grams
  • Cream (up to 15% fat) 150 ml
  • Condiments
  • Chicken Egg 2 pieces

Preparation Method:

  1. Break the egg. Separate the yolks from the proteins, put the proteins in the refrigerator for a while.
  2. Steam chicken, cool.
  3. Wash the broccoli and cut the cabbage into pieces.
  4. In a blender, grind chicken, broccoli, mash cream, add egg yolks. Add seasonings to taste.
  5. Whip proteins at medium speed with a mixer to a state of strong foam, add a pinch of salt.
  6. Enter the protein foam in the chicken mixture, stir slowly with a spoon.
  7. Set to heat the oven to 200 degrees.
  8. Fill the mass with an oiled form. Put the baked souffle for 25 minutes. Serve hot.

Recipe 7: Chocolate soufflé for children

How sometimes you want to pamper your children with a delicious dessert! But what is sold in stores called “dessert” has a high calorie content and is also rich in gmo, carcinogenic and fats. Why not cook a tasty dish at home? Chocolate soufflé with coconut will surely please your kids, besides, it is useful and nutritious! Ingredients Required:

  • Milk 400 ml
  • Sugar 100 grams
  • Egg of medium size 3 pieces
  • Dark chocolate 1 tile (100 grams)
  • Coconut Chips
  • Cocoa 1 tablespoon (for decoration)

Preparation Method:

  1. Preheat the oven by setting the temperature to 180 degrees.
  2. Mix sugar, coconut chips and diced chocolate.
  3. Bring the milk to a boil and pour it into the mixture, stirring it with a spoon. Chocolate should be completely dissolved.
  4. Separate the whites from the yolks. Protein whisk until dense foam. Add protein foam to the chocolate mixture. Pour the mixture into the form and bake in the oven for 40-45 minutes.
  5. Ready souffle can sprinkle cocoa.

Recipe 8: Creamy Baby Souffle

Another version of the “childish” soufflé, but this time the dessert will be creamy and not so sweet with a delicate texture.

Ingredients Required:

  • Low-fat cream 1/2 cup
  • Gelatin 1 bag (15 grams)
  • Condensed milk 220 grams
  • Milk 100 ml
  • Maskropone cheese (or any unsalted curd cheese) 150 grams
  • Cocoa (for decoration)

Preparation Method:

  1. Fill the gelatin with milk and leave to swell.
  2. Combine cream and condensed milk in a metal scoop, put on the fire and bring to a boil. Boil no more than one minute.
  3. Add gelatin to the mixture and stir quickly. Allow the mixture to cool.
  4. Add cheese to milk and cream, stir with a mixer at an average speed of about 8-10 minutes.
  5. Put the resulting cream into a mold and refrigerate for several hours.

Recipe 9: Fish Soufflé

Very gentle and at the same time useful souffle will turn out if you cook it from white varieties of fish. Take the fish pelengas, hake or halibut.

Ingredients Required:

  • White fish grade 400 grams
  • Cream (up to 15% fat) 150 ml
  • Onions 1 pieces
  • White bread 150 grams
  • Egg 3 pieces of medium size
  • Seasoning

Preparation Method:

  1. Wash fish fillets, clean bones and skins. Steam, cool.
  2. Separate the yolks from the proteins, cool the proteins in the refrigerator.
  3. Peel and chop the onion.
  4. Mix fish, bread, cream, onions, and seasonings in the blender bowl.
  5. Remove the proteins from the refrigerator, add salt to them and beat with a mixer for about 5 minutes.
  6. Enter the protein foam in the fish mixture, mix.
  7. Preheat oven to 220 degrees.
  8. Pour the mixture into an oiled mold and bake in the oven for 20 minutes.

Recipe 10: Fish fillet with carrots

If you decide to cook a more unusual fish souffle, add to it a little carrot and greens.

Ingredients Required:

  • White fish grade 350 grams
  • Sour cream 150 ml
  • Cream 100 ml (with fat content up to 15%)
  • Onions 1 pieces
  • Carrots 2 pieces of medium size
  • Parsley fresh
  • White bread 100 grams
  • Egg 3 pieces of medium size
  • Seasoning

Preparation Method:

  1. Wash the washed fish fillets, wash and boil in salted water until ready. Cool the finished fish.
  2. Beat the eggs, separate the yolks from the whites, put the whites in the fridge.
  3. Peel onion and cut into several pieces. Wash carrots and cut tails, cut into cubes with a knife.
  4. Wash and chop the parsley.
  5. Blend mashed boiled fish, bread, sour cream, cream, onion, carrot, parsley, and seasonings.
  6. Beat the cooled whites with a blender for 5-7 minutes, lightly salting them.
  7. Enter the resulting protein foam in a mixture of fish and vegetables, mix with a spoon.
  8. Preheat oven to 200 degrees.
  9. Put the mixture in a greased form, and bake in the oven for 20 minutes, making the temperature in the oven 220 degrees.

Recipe 11: A Souffle in a Multicooker of Vegetables

If you are puzzled over what is unusual and tasty to prepare from vegetables, then take note of the following recipe.

Ingredients Required:

  • Cauliflower 150 grams
  • Broccoli Cabbage 150 grams
  • Carrot 1 piece
  • Proteins from fresh eggs 2 pieces
  • Water for multicooker
  • Cream 50 ml (with fat content up to 15%)
  • Condiments

Preparation Method:

  1. Wash the vegetables. Peel the carrots with a metal brush and cut into pieces.
  2. Cut the cabbage into slices.
  3. Pour 500 ml of water into the slow cooker, turn on the “Steaming” mode. Put the vegetables in a bowl and cook for 20 minutes.
  4. Cool vegetables and beat each vegetable separately in a blender, adding cream to them.
  5. Beat egg whites with salt until thick and dense foam. Divide the foam into three parts and add to the vegetables.
  6. Take the silicone mold. Put carrots on the bottom, then cauliflower, and on top - broccoli.
  7. Turn on the steamed program and cook the vegetable souffle for 10 minutes.

Recipe 12: Cream Souffle

One of the most popular desserts is sour cream soufflé. The dish is cooked very quickly and easily.

Ingredients Required:

  • Low-fat sour cream (up to 15%) 350 grams
  • Sugar powder 100 grams
  • Milk 100 ml
  • Gelatin 15 grams
  • Vanilla

Preparation Method:

  1. Gelatin is soaked in milk and dissolved in a water bath.
  2. Beat the sour cream with a mixer, gradually adding sugar powder and vanilla to it. Beat with a mixer for about 6 minutes, until the mixture is 2-3 times larger.
  3. Pour gelatin into sour cream.
  4. Pour the cream mixture into the mold and let it cool for several hours in the refrigerator.

Recipe 13: Liver Souffle

Liver - a very useful product. You can fry it with onions or in batter, but much more delicious will be the most tender soufflé made from the liver. It is best to use chicken liver for this dish.

Ingredients Required:

  • Egg 3 pieces
  • Chicken liver 400 grams
  • Carrot 1 piece
  • Onion 1 piece
  • Low-fat cream 100 ml
  • Flour 50 grams

Preparation Method:

  1. First of all, separate the white from the yolk.
  2. Wash and peel the onions and carrots, cut into cubes. Grind vegetables in a blender.
  3. Wash chicken liver and add to vegetables, chop. Add yolks, flour, seasoning.
  4. Whip proteins with salt until thick and dense foam. Enter foam into the liver mixture and mix.
  5. Preheat oven to 180 degrees.
  6. Pour the liver mass into an oiled mold and bake for about 40 minutes.

Recipe 14: Souffle “Bird's Milk”

We all tried more than once the dessert “Bird's Milk”, bought in a store or ordered in a restaurant, but in fact, the recipe for its preparation is simple and accessible to everyone. Try cooking a French dessert and you - your loved ones will appreciate it.

Ingredients Required:

  • Maspropon cheese (or any other unsalted curd cheese) 400 grams
  • Sugar powder 100 grams
  • Cream (not less than 20% fat)
  • Gelatin 10 grams (1 sachet)

Preparation Method:

  1. Soak gelatin in water.
  2. Beat cream at medium speed with a mixer, gradually adding caster sugar to them.
  3. Gradually add cottage cheese to the cream, continuing to mix the mass with a mixer at medium speed.
  4. Add gelatin to the mixture while continuing to mix.
  5. Put the souffle in shape and put it in the fridge for a few hours to set.

Soufflé - secrets and tips from the best chefs

  1. Proteins should be added to the mixture of other components carefully, in two steps. First, half of the foam is injected, mixed with the other ingredients, then the remaining ingredients are added to the mixture.
  2. Be sure to use a mixer or blender for whipping soufflés, as you will not be able to beat the whites with your hands and a whisk to a state of dense foam.
  3. If you make a soufflé as a main course, add a little salt to proteins. For desserts, sugar is better to use instead of sugar.
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