More than a hundred recipes for various soufflés are known in the confectionery kitchen. This is a delicious and colorful dessert that has become famous thanks to French chefs. Coffee and milk soufflé is one of such great delicacies.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
The preparation of a coffee and milk soufflé is an entirely creative process that depends on taste and imagination. Airy and light, with cocoa or coffee, flour or semolina, etc. Today I will share a low-calorie recipe for coffee and milk soufflé at home. I offer this elegant dessert to all coffee lovers, which is also completely inexpensive and easy to prepare at home.
To bake it, you need a mixer or blender, which will help to get an airy mass. In addition, the dessert is based on milk and coffee. You can put any additives to your taste, for example, cinnamon, nutmeg, chocolate, fruit juices, cocoa, fruits … All these additives will significantly affect the taste of the dessert, not shading it, but giving completely new notes. It turns out a soufflé light, delicate and airy. He will definitely not leave indifferent any sweet tooth.
It is not recommended to use skimmed milk to prepare the treat, because the dessert is not very tasty. Powdered milk will also not work. To make the soufflé really amazing, you should use exclusively whole cow's milk, and better - pasteurized. You can only replace it with sour cream.
- Caloric content per 100 g - 57 kcal.
- Servings - 2
- Cooking time - 45 minutes
Ingredients:
- Milk - 200 l
- Eggs - 2 pcs.
- Coffee - 1 tablespoon
- Rye flour - 100 g
- Sugar - 3-4 tablespoons
- Salt - a pinch
Making coffee and milk soufflé
1. Pour milk into a saucepan, add sugar and coffee and boil. Cool slightly afterwards. If desired, you can put any spices in the milk mass, such as clove buds, anise stars, peppercorns, a cinnamon stick, etc.
2. Pour flour into a mixing bowl and beat in the egg yolks. Mix the mass with a mixer until smooth. Place the squirrels in a clean, dry container.
3. Pour the chilled chocolate milk into the dough.
4. Continue to knead the dough with a mixer until the mixture becomes smooth. Its consistency will be quite liquid, but do not let this scare you, it should be so.
5. Beat the whites with a mixer until peaks, a white air mass and increase in volume by 3 times. Transfer them to the dough and stir in gently with a few strokes. Do this in one direction and very slowly so as not to precipitate the mass.
6. Grease a baking dish with butter and place in the dough. Its consistency will be flowing but airy. It should not be liquid, like water. Send the dessert to a heated oven at 180 ° C for a maximum of 30 minutes. Check readiness with a wooden toothpick - it must be dry.
7. Serve the soufflé warm, in the form in which it was cooked. Although if it cools down, it will also be light and tender.
See also a video recipe on how to make coffee and milk jelly.
