Many housewives, in the arsenal of which for a long time there are cheesecakes and casseroles, do not venture to contact the curd souffle, considering it capricious in cooking. And completely in vain. You need to know only a few small tricks: curd to choose soft, not granular, sour cream - fat, and whisk in a very strong foam. And modern technology will come to the rescue - cheese souffle can be cooked as an oven, and in a microwave, multivark and even a steamer. Once you taste it, you just fall in love with this delicate dessert!
Creamy-curd soufflé with gelatin
Home variations on the theme of favorite sweets "Bird's Milk".
Ingredients:
For a souffle:
- cream (10% fat content) - 200 g;
- condensed milk - 2/3 cup;
- gelatin - 10 g;
- milk - half a century;
- cottage cheese - 140 g.
For glaze:
- chocolate - 100 g;
- milk - 2 tbsp. spoons.
Preparation
Fill the gelatin with milk and leave to swell. (If you want a more dense souffle, take 15 g of gelatin). Mix the condensed milk with cream, bring to a boil and keep on low heat for about a minute. We remove from the plate and add swollen gelatin, we prevent it from completely dissolving it.
The resulting mass is cooled to room temperature and beat well with a mixer together with cottage cheese (at least 10 minutes!). We transfer it to the portioned molds (you can take silicone - for cupcakes) and send it to the refrigerator for 2 hours.
For the glaze we melt the chocolate on the steam bath and mix it with warm milk - until homogeneity. We take out the frozen souffle from the mold and pour it over with chocolate sauce. You can also sprinkle with crushed nuts. And again, we remove the souffle in the refrigerator to "grasp" the glaze.
Curd soufflé in the multivariate
Ingredients:
- eggs - 5 pcs .;
- sour cream - 200 g;
- cottage cheese - 700 g;
- starch - 3 tbsp. spoons (with top);
- sugar - 1.5 cups;
- vanillin - 1 pinch.
Preparation
How to cook a souffle in a multivark? Razirayem cottage cheese with yolks, alternately add sour cream, starch and vanillin. Whisk the whipped with sugar in a strong foam, like a meringue. Carefully add them to the curd mass and mix.
We spread in a saucepan multivarka, greased with butter. Set the mode "Baking" for 65 minutes. Important! While preparing souffle, the lid is not opened and the process is not controlled! After we turn on the "Heating" mode and hold the souffle under the closed lid for another 30 minutes.
Now you can shift the curd cake to a dish and enjoy another warm dessert, but it's better to send it to the refrigerator for a few hours. Believe me, a little exposure, and the souffle will become even more delicious.
Cottage cheese soufflé in a double boiler
Ingredients:
- cottage cheese - 500 g;
- sour cream - 4 tbsp. spoons;
- croup of semolina - 4 tbsp. spoons;
- eggs - 5 pcs .;
- sugar - 1 cup;
- Vanilla sugar - 1 packet;
- berries - 1/2 cup.
Preparation
Mix in the blender cottage cheese with yolks, vanilla sugar, mango, sour cream and sugar. Squirrels whisk the mixer in such a thick foam that it will hold in a bowl turned upside down. Gently introduce proteins into the curd mass, kneading from top to bottom. This will give the souffle volume.
After spreading in a greased with butter, decorate the top with berries and put in a steamer for 30 minutes.
Cottage cheese-fruit souffle in microwave oven
Ideal for a healthy breakfast and prepared in a matter of minutes. You still have time for the morning run.
Ingredients:
- apple - 1 piece;
- cottage cheese - 200;
- egg - 1 pc.
Preparation
Remove the peel from a large sweet apple, take out the core and rub it on a large grater.
We lay out in the molds, suitable for microwave ovens. You can fill it completely - the souffle will not rise when baking. We send to the microwave for 5 minutes. The ready souffle becomes cream colored. We let it cool, remove it from the molds and sprinkle with cinnamon.
If you bake this curd soufflé in the oven, the top will be covered with a ruddy crust, but inside it will remain as gentle.
For a change, an apple in a curd souffl can be replaced with any fruit, boiled carrots or pumpkin.