Apple souffle - general principles of cooking
Apple souffle is a light and gentle treat that is made from fresh fruits, proteins and sugar. Apples are pre-baked, then mashed with a blender and mixed with whipped proteins and sugar syrup. A lot baked in the oven. Apple souffle can be prepared in other ways (for example, cold, when the mass is poured into molds and cooled in the refrigerator). Vanillin and cinnamon are added to the apple for flavor, you can also use other fruits, vegetables or cottage cheese. The finished souffle can be sprinkled with powdered sugar or decorated with whipped cream.
Apple souffle - preparing food and dishes
To make an apple soufflé, you will need: a bowl, a blender, a saucepan, a baking dish, small molds or ice-cream bowls, a blender.
Apples must be washed and cleaned beforehand, seeds must be removed. In some recipes, apples are pre-baked in the oven. If cottage cheese is used, it needs to be ground.
Recipes for Apple Souffles:
Recipe 1: Apple Souffle
The simplest apple soufflé made from fresh fruits, eggs and sugar. The dessert is cooked in the oven, great for all those on a diet.
Ingredients Required:
1. Some fresh apples;
2. Incomplete glass of sugar;
3. 5 ml of butter;
4. 12 proteins;
5. Powdered sugar.
Cooking Method:
Wash apples, peel them and cut them in half. Remove the hearts, put the apples on a baking sheet, sprinkled with water. Bake apples in the oven until cooked. Cooled apples grind through a sieve or grind in a blender. Put sugar in puree, mix and put in a saucepan on the stove. Cook, stirring, over medium heat until thickened. Squirrels whip in a separate bowl until abundant foam. Pour warm apple mass to the proteins and whip vigorously. We grease the form with butter, fill it with apple mass and bake in the oven until golden brown. Sprinkle the finished apple souffle with powdered sugar. When serving, decorate with whipped cream.
Recipe 2: Apple Soup with Gelatin
There is also a more complex recipe for apple soufflé, where more ingredients are used. In addition to the main ingredients, this includes gelatin, vanillin, soda and apple juice.
Ingredients Required:
- More than a kilogram of apples;
- Water - 150 g;
- 0.75 cups of apple juice;
- 20 g of gelatin;
- Sugar - about 150 g;
- 0.25 tsp. citric acid;
- 0.25 tsp. soda;
- Vanillin.
Preparation Method:
Wash apples, peel and cut the seeds. Apples finely chop and simmer in a small amount of water or juice. Ready apples leave to cool. Soak in 150 ml of gelatin juice. From 100 g of water, sugar and vanillin we cook sugar syrup. Syrup leave to cool. The swollen gelatin is slightly heated and left. Cooled apples grind blender. Whip the syrup, then gradually pour in the gelatin, without ceasing to beat. Beat the mass up to increase in volume. Add citric acid and continue to beat, then add soda and also beat. Add applesauce, mash, do not stop beating, then add gelatin in small portions. Beat up the mass to moderate waves. Spill the mass on the bowl and remove for 3 hours in the refrigerator.
Recipe 3: Apple Soup with Curd
Such a healthy and tasty dessert is not difficult to prepare. You will need cottage cheese, a few apples, sour cream, eggs and butter.
Ingredients Required:
- 2 tablespoons of powdered sugar;
- 3 spoons of sugar;
- Spoon of sour cream;
- 3 proteins;
- 1 yolk;
- Spoonful of butter;
- Vanillin;
- Two large apples;
- Gram 200 curd.
Preparation Method:
Apples clean, remove seeds, grind apples. Mix apples with sugar and stavin on the stove, bring to a boil, remove from heat. Grind cottage cheese with a blender, mix with sour cream and one yolk, beat. Lubricate the form, spread cottage cheese. Then lay out the apples, sprinkle with vanilla and half the icing sugar. Squirrel whip with the rest of the icing sugar and spread on top of the apples. We bake in the oven for about 20-30 minutes.
Apple souffle - secrets and tips from the best chefs
- the most important secret of making apple souffle (and all other souffles too) is that whites are whipped in separate dishes until soft peaks;
- protein foam should be homogeneous, shiny and not too dry;
- Do not lay out the bulk of all proteins at once. This should be done in small parts;
- in the process of baking in the oven, the apple souffle does not rise, so you can fill the molds with the mass to the top;
- Apple souffle is cooked in the microwave, and for a change you can add pears, carrots, pumpkin, bananas, etc. to apples.
