Soufflé is a healthy and light protein dish. And it is very difficult, as many housewives think. But, despite the fact that the soufflé is a little capricious, everyone can cope with it. If you are wondering how to cook it, then read the article below.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Soufflé can be safely called a useful product, since egg white contains a full set of essential amino acids and is easily absorbed by the body. And taking into account the tips and basic rules, the dessert will turn out to be good and tasty.
- The basis of the soufflé is whipped proteins. Experts recommend using eggs only at room temperature, so get them out of the refrigerator well in advance. And eggs for the dish are advised to use the freshest, otherwise the dessert will smell like an omelet.
- The main rule for preparing the right soufflé: all cutlery and dishes must be perfectly dry, otherwise the protein will not beat well. The dishes themselves can be different: iron, ceramic, glass.
- You need to mix proteins with gelatin carefully, in 2-3 doses, slowly stirring the mixture with smooth movements from top to bottom with a plastic or wooden spoon. It is at this moment that the soufflé is saturated with air.
- Instead of sugar, it is better to take powdered sugar, because the proteins may already be whipping to their peaks, and the sugar has not yet had time to dissolve. This will not happen with powdered sugar, it will instantly disperse by weight.
- You can serve this sweetness on your own, or with sweet or sweet-sour sauces. It also goes well with berries and ice cream.
Observing all these simple rules, you will get a tender and airy soufflé, I am sure that it will not leave anyone indifferent and will collect only rave reviews from your guests.
- Caloric content per 100 g - 32 kcal.
- Servings - 6
- Cooking time - 3 minutes of whipping the mass, half an hour of cooling the soufflé
Ingredients:
- Egg whites - 2 pcs.
- Instant gelatin - 0.5 tsp
- Drinking water - 25 ml
- Powdered sugar - 50 g or to taste
- Salt - a small pinch
Step by step preparation of protein soufflé
1. First, brew the gelatin. To do this, pour the powder into a glass, fill it with hot water (not boiling water), stir and leave for the crystals to swell. Stir it occasionally. If gelatin is poured with boiling water, then all its binding properties will evaporate.
2. Separate the yolks from the whites. You won't need yolks for this recipe, so use them for another dish. And pour the proteins into the cleanest and dry container. Add a pinch of salt and with a mixer at medium speed, begin to beat.
3. When the proteins are converted to a light foam, but still liquid and not stable, then start at 1 tsp. add powdered sugar without stopping the whipping process.
4. Beat the protein until fluffy and firm peaks. Check its readiness as follows - turn the container over with them - the foam should hold motionless. Then pour in the swollen gelatin in a thin stream and stir the proteins so that it is evenly distributed.
5. Pick up convenient forms that fill in the whipped protein mass. Send it to the refrigerator to cool and harden for one hour. I recommend using silicone molds, because it will be convenient to extract a treat from them.
6. Try the soufflé with your finger. If it has taken on a jelly-like consistency, remove it from the mold, put it on a dish and serve.
See also a video recipe on how to make a delicious soufflé. Program "Everything will be delicious."
