Prepare a restaurant dessert - a dairy soufflé - under the power of every woman in her kitchen. Taste, appearance, aroma, color, etc. completely depends on your imagination, creativity and culinary taste. Despite the seeming unreality to make dessert at home, in fact, to prepare the soufflé is easy and simple from the most affordable products that are almost always in the fridge. So you can safely begin to create an exquisite delicacy immediately after becoming acquainted with the recipes of the dairy souffle selected for you.
Dairy souffle - general principles of cooking
Dairy souffle can be cooked in two radically different ways: baking in the oven or chilling in the refrigerator. In the first case, you will find an aromatic dessert of a delicate viscous mass with an appetizing crust, in the second - a delicious cold jelly-like treat.
And in fact, and in another embodiment, the main ingredients of the dairy soufflé are the milk itself. It must be fresh, not fat-free, otherwise the taste of the finished dessert will be watery and not as creamy as it should be. It is also not recommended to use powdered milk, it is better to take today's product, yesterday's maximum, whole or pasteurized. If there is none, then you can replace milk in any recipe with cream or sour cream.
Additional ingredients take eggs, gelatin, flour, sugar or powder, cocoa powder, flavorings and much more. There are no limitations: depending on the products you have at home, your own desires, you can easily change any of the desserts presented, adding to it or adapting it to yourself.
A blender or mixer becomes an indispensable device for work, only with their help you can achieve the desired air mass. As well as various saucepans, containers, bowls. The finished “dough” before baking or chilling is spread in molds, salad bowls, ice cream bowls, glass molds.
1. Milk soufflé
Ingredients:
• liter of milk (3.2%);
• 120 grams of flour;
• ten eggs;
• 50 grams of butter;
• bag of vanilla sugar;
• 320 grams of powdered sugar.
How to cook:
1. Mix in a cast iron pan 300 grams of powdered sugar with flour.
2. Add six yolks and softened butter to the bulk. Mash the mass with a fork, then whisk until smooth.
3. Expose the mixture that you have obtained to a medium heat and immediately pour in a thin stream of milk, while actively and without ceasing working with a whisk. Bring to a boil.
4. Reduce heat to low. Tom mass, without stopping stirring, about a quarter of an hour.
5. Remove the pan from the heat, add vanilla sugar to the souffle. Stir. Strain through a strainer to get rid of possible lumps.
6. Cool the souffle, not forgetting to stir it from time to time so that the dessert does not become covered with a crust.
7. Enter the remaining four yolks into the cooled mass. Stir.
8. In a separate bowl, beat the whites of six eggs, along with two tablespoons of caster sugar, to a firm skin.
9. Transfer the protein mass to a practically finished souffle. Stir gently upwards.
10. Lubricate the souffle mold with butter, sprinkle with flour and powdered sugar.
11. Put in the form of “dough”, bake in the oven heated to 170 degrees for 20 minutes.
12. Milk souffle is served directly to the table directly in the form in which it was prepared, sprinkled with powdered sugar, chocolate chips.
2. Coffee and milk soufflé
Ingredients:
• two eggs;
• 100 grams of flour;
• 200 ml of milk;
• 1 tbsp. l instant coffee;
• 4 tbsp. l sugar sand;
• a pinch of salt.
How to cook:
1. Pour milk into a saucepan, add granulated sugar and instant coffee. Bring to a boil.
2. Remove the saucepan with the coffee mixture from the heat and cool. At this stage, a small amount of favorite spices and spices can be added to the mass: anise stars, cinnamon sticks, vanilla, a couple of clove buds.
3. Put two egg yolks in another bowl, add flour, beat until smooth. 4. Pour the cooled coffee milk into the mass. Beat everything with a mixer until the mass is tender and homogeneous.
5. Separately whip proteins with salt until the moment when the protein mixture turns into air mass, increasing in volume about three times.
6. Transfer the proteins to the main dough. Stir in one direction so that the dough does not lose its splendor.
7. Put the dough in the oiled form, send the souffle to the oven for 30 minutes, setting it at 180 degrees.
8. The finished soufflé can be served both warm and cool.
3. Chocolate dairy soufflé
Ingredients:
• 100 grams of dark chocolate;
• 80 ml of milk;
• 2 eggs;
• 2 tbsp. l flour;
• 50 g butter;
• 150 g of powdered sugar;
• 1 tbsp. l cocoa.
How to cook:
1. Put the butter and chopped chocolate in a small container. Melt the mass in a water bath. Cool it down.
2. In another container, beat the eggs with powdered sugar.
3. Add cocoa, whisk again.
4. Introduce flour, and whisk again.
5. Pour milk into the egg mass in a thin stream. Stir until smooth.
6. Mix in a bowl chocolate cream and milk mixture.
7. Put the “dough” in special small molds, remove for one hour in the freezer.
8. Preheat the oven to 180 degrees, transfer the forms from the souffle to the oven for 10 minutes.
4. Milk soufflé with cottage cheese
Ingredients:
• 100 ml of milk;
• 250 grams of Maskropone cheese;
• 100 ml of cream;
• 150 g of condensed milk;
• 50 grams of powdered sugar;
• 2 tbsp. l gelatin;
• 3 tbsp. l cocoa.
How to cook:
1. Pour gelatin into a deep dish, cover it with warm milk. Set aside until swelling.
2. Whip the cream with condensed milk, bring the mass to a boil and immediately remove from heat.
3. Mix the creamy mass with milk gelatin, cool
4. Put the cheese in another container, remember it with a fork.
5. Mix the cheese with powdered sugar and cocoa.
6. Take the mixer and, driving in the curd, add the milk mixture into it.
7. Transfer the resulting thick homogeneous mixture into molds, remove for 40-50 minutes in the refrigerator.
5. Double layered milk soufflé with sour cream
Ingredients:
• 200 ml of milk;
• 900 g sour cream;
• 200 g of granulated sugar;
• 45 g of gelatin;
• 1 tbsp. l water;
• 4 tbsp. l cocoa;
• 400 ml of cream.
How to cook:
1. Fill a third of the gelatin with cold milk, leave to swell for 30-40 minutes.
2. Warm up gelatin in a water bath or in a microwave, pour into a form. Store for 30 minutes in the refrigerator.
3. In another container, fill the remaining gelatin with a glass of water. Clean for swelling.
4. Whip the cream with sour cream, sugar and cocoa, enter into this mass the swollen gelatin, preheating it.
5. Transfer the resulting mass to the already frozen milk soufflé layer.
6. Again, put the dessert in the fridge, wait for 1.5-2 hours, garnish to taste: chocolate chips, berries, powdered sugar.
6. Dairy soufflé with fruit
Ingredients:
• 100 ml of milk;
• 200 ml of cream;
• 10 grams of gelatin;
• 40 grams of powdered sugar;
• one pear;
• one mandarin;
• 1-2 Art. l chocolate chips.
How to cook:
1. Soak gelatin in milk for 35-40 minutes.
2. Whip with powdered sugar cream.
3. Place the swollen gelatin in the microwave, melt, not allowing to boil.
4. Fruit rinse, peel. Cut the pear into cubes, divide the mandarins into slices, cut each of them into 2-3 pieces. Put the fruit mixed up in the bowl.
5. Pour gelatin into the creamy mass, mix thoroughly.
6. Pour the prepared fruit into the dairy soufflé. Clean for 30 minutes in the cold.
7. Sprinkle the ready souffle with chocolate chips.
7. Dairy souffle with agar-agar
Ingredients:
• 380 grams of sugar;
• 130 ml of milk;
• 100 grams of softened butter;
• three egg whites;
• 5 grams of agar-agar;
• 50 grams of condensed milk;
• 1 tbsp. l citric acid.
How to cook:
1. In a small bowl, mix until smooth the butter with condensed milk.
2. Pour sugar in a saucepan, cover with milk. Bring to a boil, stir, reduce heat to low. Sugar should be completely dissolved, and the mass thicken. 3. Add the agar, pre-mixing it with a spoonful of water. Bring to a boil.
4. Pour in lemon juice, mix. Remove mass from heat.
5. Put squirrels in the bowl of the blender, whisk until peaks.
6. Introduce agar syrup in a thin stream. Beat, the mass should resemble custard.
7. Add the creamy mass, whisk again thoroughly and pour into pre-prepared forms.
8. Store for 30-60 minutes in the refrigerator.
Dairy souffle - Tricks and tips
• In order for the soufflé to turn out really tasty, tender, airy, it is important that all the ingredients are fresh. This applies to all products: eggs, milk, cottage cheese, cream, sour cream and others.
• When introducing whipped proteins into the base mix, work carefully. Stirring movements should be smooth, not intense. It is advisable to interfere in one direction. As a result, the “mass-dough” should be airy and homogeneous.
• Prepare the souffle only with a mixer or blender. Whisk whipped products do not reach that very necessary dense air foam.
• It is desirable to replace the sugar specified in the recipe with powdered sugar, which can be purchased or made independently at home. So the dessert will be more tender and you will not need much time to be whipped, waiting for the sugar grains to dissolve.
• You can diversify dairy soufflé, laying it out in layers. Tint each layer for originality with food dyes. If you decide to make a similar dessert, do not forget to give each layer a little to harden, and only then lay the next one on top.
• To give a ready-made souffle a festive look, decorate it with grated chocolate, pieces of fresh silt of canned fruit, berries.
