Curd soufflé recipes. Curd soufflé with fruit and berry sauce

Any curd dessert is a very tender and delicate creation. What can we say about the curd soufflé, which literally just melts in your mouth.

This velvety delicacy can be prepared in oven, slow cooker, steamer, but many people like curd dessert that is not heat-treated. Maintain and secure its shape, as well as give the dish a pleasant taste sensation gelatin will help.

The process of creating a soufflé is simple, but it requires patience. Initially, you need to beat the curd base for quite a long time so that it becomes airy, porous, and light. Then you will need to beat the whites just as hard. A mixer and blender will help in this painstaking task.

Delicate curd mass is delicious combined with fruit and berry fillings. You can buy puree in the store, but it’s tastier, of course, to make it yourself from fresh berries.

Desserts in which the curd is saturated with the rich aromas of chocolate and cocoa are in no way inferior to the curd-fruit soufflé.

Traditional method of preparing soufflé with gelatin

Let's prepare:

200 g cottage cheese
150 g sour cream
20 g gelatin
3 eggs
200 ml milk
100 g sugar
a little vanillin

How to cook:

We dilute gelatin in milk ( about its temperature - in the instructions on the bag).
Separate the whites from the yolks. Let the whites cool in the refrigerator for now. Read more
First rub the curd through a sieve, getting rid of the curd grains (sometimes they are not destroyed when whipped).
Combine cottage cheese, sour cream, sugar, vanillin, and yolks. They need to be thoroughly beaten using a mixer or immersion blender.
Strain the diluted gelatin so that its undissolved fragments do not get into the delicate curd mass. If it has cooled down, you need to warm up the substance.
Slowly, in a thin stream, introduce gelatin into the whipped mixture, mix gently.
Place the product in the refrigerator for ten minutes. He should gel a little.
Meanwhile, beat the whites into a stiff foam.
Remove the curd treat from the refrigerator and gently stir in the protein foam.
Place the soufflé in an elegant bowl to match it and place it in the refrigerator.
In an hour and a half refreshments can be served.

Advice. When choosing cottage cheese, give preference to a soft paste-like product that does not contain curd grains. If your budget allows, buy it at the market.

Cottage cheese, like cream, should be bold or semibold. Milk can be of any fat content. Gelatin is diluted in both cold and hot milk. Please refer to the instructions on the product packaging for exact information.

Gelatin diluted in cold liquid should be heated before combining with other products, but the prepared substance should not boil, otherwise the soufflé will not harden. The curd base should be whipped at least 5-7 minutes. Whip cream and whites for the same amount. Both of these components must be refrigerated.

Very tasty and tender curd soufflé with fruits

Let's prepare:

300 g cottage cheese
a glass of strawberries, wild strawberries, raspberries
2 yolks
4 squirrels
150 g powdered sugar
stick of butter
100 ml milk

How to cook:

Let's dilute gelatin in milk.
Set aside a dozen fresh red berries to decorate the dessert, and wipe the rest.
Combine berry puree with yolks and sugar. Beat with a mixer.
Rub the cottage cheese through a sieve and gradually introduce into it, in a thin stream, the gelatin diluted in milk and strained. Armed with a mixer or immersion blender, let's turn the curd base into a fluffy cloud.
Add sweet berry puree and beat again.
Let's foam the cooled whites into a thick airy mixture and carefully, without disturbing the structure, add them to the curd and berry delicacy.
Grease a baking dish with oil and place the dessert.
Preheat the oven to +180 °C and wait, without making unnecessary noise, for about twenty minutes.
Serve immediately, garnished with fresh red berries.

How to make gelatin dessert with bananas?

Let's prepare:

half a kilo of cottage cheese
4 ripe large bananas
half a glass of dried apricots
kiwi fruit
4 eggs
150 g sugar
25 g gelatin
100 ml milk

How to cook:

Let's dilute gelatin in milk.
Separate the whites and yolks.
Beat the yolks with half the sugar with a mixer.
Combine with gelatin diluted in milk. The mass should be warm. If it has cooled down, heat it up a little over low heat.
Rub the cottage cheese through a sieve.
Grate the banana pulp on a grater with small blades.
Combine cottage cheese, banana puree and yolk-milk mixture with gelatin. Beat these ingredients with a mixer into a fluffy mass.
Sweeten the cooled whites with the remaining sugar and beat until persistent peaks appear in white foam.
Add the protein mass into the curd base and mix gently.
Place them in elegant containers and let them stand in the refrigerator for an hour and a half.
Peel the kiwi and cut it into rings or half rings.
Chop the quince into small orange fragments.

Before offering the delicacy, decorate each serving with a green kiwi ring and crush it a little with chopped quince pieces.

Recipe for curd soufflé "Blanmange" without baking

Let's prepare:

200 g milk
200 g cottage cheese
2 tbsp. spoons of cocoa
3 eggs
200 g cream
100 g powdered sugar
2 tbsp. spoons of chocolate chips

How to cook:

Dissolve gelatin in milk.
Separate the whites from the yolks, cool the whites in the refrigerator.
Combine the egg yolks with half the powdered sugar and beat.
Mix gelatin and egg mixture diluted in milk.
Let's warm up this mixture at minimum temperature 5 minutes. Stir until it thickens.
Add cocoa powder, mix, remove from heat and whisk. Now she needs to cool down.
Rub the cottage cheese through a sieve and combine with the cooled mixture. Let's beat it, turning it into an airy mass.
Separately from each other, foam the whites with the addition of the remaining powdered sugar and cream.
First add whipped cream into the curd base, then the whites.
Mix everything carefully.
Place them in prepared beautiful vases or bowls.
Let it cool for an hour and a half in the refrigerator.
When serving, don’t forget to decorate with chocolate chips.

How to serve a dish correctly?

Jelly curd soufflé is served as independent dessert treat, decorating it with berries, fruits, chocolate, caramel. This delicacy is wonderful for become a layer in homemade biscuits, cakes, muffins.

Set the dessert table with beautiful dessert plates (they are slightly larger than a tea saucer), spoons or special forks (they look like spoons with slots).

Among the drinks offered with the soufflé are tea with milk and honey, or cocoa. Its sweetness is well emphasized by sour fruit drinks and compotes. Pairs perfectly with this dish any dessert alcohol.

Egg, mint, and coffee liqueurs go well with the soufflé. Try the Irish creamy miracle “Baileys”, the bitter Italian “Amaretto” with an almond aftertaste. You can also serve thick, sweet wine like Cahors or Malaga.

Steamed curd soufflé. Recipe with bran

Steam soufflé has a particularly delicate and airy consistency. At the same time, the recipe is also easy to follow and does not require expensive products.

All you need is:

Low-fat cottage cheese – 300 g;
Milk with fat content up to 1% – 100 ml;
Egg – 1 pc.;
Oat bran – 1 full tablespoon;
Sweetener - 30-35 g will be enough.

Preparation:

Using a blender or meat grinder and a sieve, grind the cottage cheese and grind it to a paste-like consistency.
Add yolk, milk, bran and sugar substitute to the cottage cheese. Blend with a blender until smooth. Beat the remaining protein with a whisk or mixer until thick foam and add to the curd mass, stirring constantly.
The prepared pan must be covered with special baking paper. The future soufflé is transferred into it, after which it is placed in a steam bath or multicooker. The dish is prepared in 25-30 minutes.

Chocolate soufflé recipe

Another popular recipe for curd soufflé. This dietary dish is distinguished by the addition of cocoa to the mass.

For this dish you will need:

Cottage cheese up to 5% – 200 g;
Low-fat cocoa – 3-4 tbsp;
Gelatin – 2 tbsp;
Sugar substitute - to taste
Milk with a fat content of no more than 1% – 250 ml.

Preparation:

Dissolve gelatin in water and leave to swell. Then put the milk on the stove, warm it up a little, add cocoa. It is important that the powder dissolves completely and does not leave any unpleasant lumps.
After this, add the heated gelatin there. Do not bring to a boil. Sweetener and cottage cheese go there after removing the milk from the heat.
Mix ingredients until smooth. Pour the dish into molds that can serve as ordinary glasses and refrigerate until set.

Curd soufflé in a double boiler

A simple, but so delicate, such a delicious dessert that your loved ones will absolutely love - both adults and children. Sweet and sour berries are best: raspberries, strawberries, wild strawberries, blueberries. The photo shows a soufflé with garden strawberries.

List of ingredients:

Cottage cheese – 1 pack.
Egg – 3 pcs.
Sugar – 5 tbsp.
Sour cream – 2 tbsp.
Semolina – 2 tbsp.
Berries to taste.

Cooking:

Prepare the necessary ingredients for the soufflé.
Mix cottage cheese with yolks, sugar, sour cream, semolina.
Mix thoroughly using a blender.
Beat the whites with a drop of lemon juice until stiff peaks form.
Carefully fold the whites into the curd mass.
Mix the curd mass and egg whites from top to bottom.
Place the curd mass with the whites in a rice bowl and place the berries on top.
Place the mold in the steamer tray.
Steam the soufflé for 30 minutes.

Curd soufflé with berries recipe

BISCUIT

Sponge cake (a very simple sponge cake, it always turns out and keeps for a long time, you can prepare several at once and leave it until inspiration appears :)
Beat 3 whole eggs with 200 grams of sugar until completely dissolved with a mixer (first beat the eggs and only then gradually add sugar, stirring constantly).
mix 1 cup of sour cream and 1 tsp of soda with a wooden spoon (do not mix with a mixer under any circumstances), let stand for a while
Add sour cream, 1 packet of vanilla, 1/2 pack of cocoa, 1 glass of flour (160 grams, approximately 3/4 volume of sugar) to the eggs.
the dough should be thicker than for pancakes, it should be poured into a container
pour the dough into a greased and floured bowl, I use a glass mold with a diameter of 20 or 22 cm (in this mold the top of the cake can sometimes crack)
A double batch of this dough fits perfectly into a 26cm diameter pan (makes 3 large cake layers)
I bake on the second level from below in normal mode (both the heater is on above and below) for exactly an hour without convection

SOUFFLE

gelatin 30 gr
cold milk 1 glass 350 ml (I tried replacing it with water, but with milk, I thought the soufflé turned out tastier)
cottage cheese 1 glass 350 ml
sour cream 1 glass with a top volume of 350 ml
sugar 1 glass 250 ml
vanilla sugar 1 sachet (30 g)

Preparation:

Sour cream. Remove the cottage cheese in advance and bring it to room temperature. Read more
dissolve gelatin in cold milk for an hour, heat until dissolved, add regular and vanilla sugar to hot gelatin, be sure to strain,
Transfer to another bowl and cool to the temperature of sour cream and cottage cheese,
Mix sour cream with gelatin and cottage cheese with a mixer until smooth and pour into the mold, cover with cake on top.
as I wrote in the ingredients, if you want to make the cake even tastier, you can add cream by first whipping it with powdered sugar and leaving it to cool to gelatin temperature,
Or you can mix cream at room temperature with powdered sugar; you won’t get a fluffy mass from the cream. but this will not change the taste of the cake.
It is optimal in this form to cool the jelly with fruit in advance and pour our soufflé on top of the jelly, covering it with cake
To remove the soufflé cake, you need to place the mold with the soufflé and the cake in warm, but not very hot, water for a while, hold it for a short time so that the soufflé does not melt, the cake itself will fall out onto the plate.
It is better to store in the refrigerator, covered with the form in which the soufflé was made.

You can also prepare the dessert without a cake layer, decorating the soufflé with fruits and jelly, or replacing the cake layer with a mixture of chocolate and ground nuts, after melting the chocolate and mixing with nuts, and then cooling it in the refrigerator.

You shouldn’t skimp on gelatin; for example, to fill a cake with a diameter of 20-22 cm you need one 350 ml glass of fruit compote, or regular store juice and 20 g (2 packs of white and green) gelatin. I tried to do it with 10g - it didn’t work. the berries didn’t harden well or it ended up falling off the cake.

You can put berries and fruits in the soufflé.
It is most convenient to make this cake in a detachable metal mold, which does not expand upward, like the glass molds in the photo, but has the same diameter along the entire height, then we place the cake down, pour the soufflé on top, when it hardens, pour over the cooled jelly and decorate the cake with fruit.

This curd soufflé is prepared in the oven and turns out to be a very tasty, melt-in-your-mouth dessert. It can be served for breakfast or as a simple snack with your favorite jam or fruit.

Required ingredients:

Cottage cheese - 100 gr.
Chicken eggs - 1 pc.
Sour cream - 1 tsp.
Semolina - 1 tsp.
Granulated sugar - 1 tbsp.
Butter (softened) 1 tsp.
Salt - a pinch.

How to prepare cottage cheese soufflé:

Rub the cottage cheese through a fine sieve. Separate the egg yolk from the white.
Combine together in a deep bowl: cottage cheese, 1 egg yolk, sugar, sour cream, semolina and half a teaspoon of butter. Then whisk it all until smooth. Then leave it to stand for half an hour.
After half an hour, beat the egg white with a pinch of salt into a stable foam. Then add it to the curd mass prepared above. Take a spoon and start mixing it all in with a top-down motion.
Turn on the oven and let it preheat to 180 degrees C.
Now grease several small baking dishes with butter. And distribute the entire curd mass over them. But, fill them to 3/4 of the volume, because the soufflé will rise during baking.
Next, take one large mold or baking sheet and pour 1 glass of water into it. Then place the molds with the curd mass there. Place them in the preheated oven for 20-25 minutes. The time depends on the oven. The finished soufflé will rise and become golden brown.

Soufflé is a very famous dessert. However, its savory, snack varieties are also widespread, but light and airy desserts are still the ones that come to mind first. The highlight of the soufflé is that it is very fluffy, weightless, like a cloud.

There are some secrets that help you get a fluffy, tender soufflé. So, the main condition for fluffiness is well-beaten whites, which are carefully introduced into the main mass. Whipped whites are a lifting force, and if you beat them poorly, or mix them too hard and they lose their airiness, then the soufflé will not rise. In addition, the soufflé is baked without opening the oven door, otherwise it will settle. These are two basic rules that apply to all its types.

Cottage cheese soufflé is reminiscent of the famous cottage cheese casserole, but it is softer in both taste and texture. This is an excellent option both for finishing a pleasant dinner and for a hearty, healthy breakfast.

During baking, it will rise very much - two or even two and a half times, but after baking it will settle slightly. This is how it should be, because the cottage cheese itself is heavy and becomes elastic during baking, which allows the soufflé to grow. After cooking, it slowly settles under the force of its own gravity, but remains airy and porous. It is this porosity that will be perfectly emphasized by the fruit and berry sauce, which will be absorbed into the soufflé, making it even more tender.

Ingredients

To prepare the soufflé:

200 grams of cottage cheese
100 grams of sugar
2 eggs
40 ml milk
20 grams of semolina
butter for greasing molds

To prepare the sauce:

1 nectarine
30-40 grams of frozen blueberries or currants
15 grams butter
3 tbsp. spoons of berry liqueur
1 tbsp. spoon of sugar

Yield of finished product: 4 servings

How to cook cottage cheese soufflé in the oven

Mash the cottage cheese using a potato masher.

Then add milk to it and beat with a blender until smooth.

Pour sugar and semolina into the curd mass. Leave the base on for 20 minutes.

After this, add the yolks to the mixture and mix.

Separately, beat the whites into a fluffy, strong foam.

Fold the whipped whites into the curd mixture, one tablespoon at a time. Take your time: the main task is to keep the proteins airy.

Place the soufflé in individual baking dishes greased with butter.

Place the curd souffle in the oven preheated to 200 degrees. There it will cook for about 20 minutes. Do not open the oven door at this time.

Making berry sauce

While the soufflé is preparing, prepare the sauce for it. To do this, mix butter and sugar in a saucepan and place it on low heat.

Slice the nectarine into thin slices and add it to the saucepan.

Send the berries there too.

Pour in the liqueur and bring the mixture to a boil.

Cook the sauce until the liquid has reduced and the sauce becomes thick.

Carefully remove the finished curd soufflé from the molds and serve, pouring sauce with pieces of fruit on top.

Soufflé is a light and airy dish that will please any gourmet. Its delicate consistency makes it suitable for everyone, including patients with pancreatitis, small children, etc. The basis for making soufflé is lean meat, vegetables and fruits, and even cereals, etc., and whipped whites provide tenderness and porosity . Read the article for the most common recipes used for inflammation of the pancreas.

Meat soufflé

Meat soufflé is easy to prepare. It has excellent taste, so it is suitable not only as a dish for patients with pancreatitis, it will definitely be appreciated by those who adhere to the principles of proper nutrition. When cooking, it is necessary to use lean meats, for example, chicken, rabbit, etc. Such a dietary dish will not harm people who are required to eat special foods.

It is very easy to spoil a soufflé, no matter what it is made from, so it is imperative to adhere to the recipe, especially when it comes to cooking time. Compound:

rabbit (any dietary meat) – 0.5 kg;
cabbage – 0.5 kg;
cheese – 0.1 kg;
sour cream (less fat content) -100 ml;
medium bulb;
eggs;
pepper and salt to taste.

If you use fillets, you don't need to clean anything. In other parts of the carcass, you need to cut out tendons, fatty places, etc. Cut the fillet into pieces and twist through a meat grinder or grind using a blender. Chop the onion into pieces and add to the minced meat. We carry out the same actions with cabbage. It is more convenient to grind it like meat; it will take less time and provide the correct consistency of the soufflé. Sour cream should be warmed to room temperature and added to the mixture.

We separate the eggs into whites and yolks, making sure that nothing gets into the whites. You need to take a cold product. Beat the whites in a dry, cold bowl using a mixer until stiff peaks form. The yolks need to be beaten with salt until white foam and poured into the minced meat. After this, carefully add the whites to the meat and stir with a spatula. Then add salt and pepper.

At this time, the oven should be preheated to 180 degrees. Pour the mixture into the mold and cook for 40 minutes. When the soufflé is almost ready, sprinkle it with cheese and continue cooking. Meat souffle is suitable not only for people with diseases of the digestive system, but also for babies who have recently been introduced to complementary foods. Milk can be replaced with meat broth.

Steamed meat soufflé

Meat soufflé.

The same recipe can be used for steamed soufflé, or you can use a different recipe. Compound:

boiled lean meat ¼ kg;
egg – 50 g (1 pc.);
low-fat cottage cheese – a quarter of a pack (50 g);
butter – 10 g;
white bread pulp - a small piece;
cheese - a piece;
milk – 3 tbsp. l.;
greens, salt, pepper.

The bread must be soaked in milk. Divide the egg into white and yolk and beat separately. Using a meat grinder or blender, make minced meat and homemade cheese, which is mixed with bread and yolk. Then slowly add the protein, salt, pepper, herbs and mix. Place the mixture in a greased pan and sprinkle with cheese. Cook in a water bath for about a third of an hour.

Beef soufflé

boiled lean beef - a third of a kilogram;
milk – 130 g;
egg – 1 pc.;
oil - teaspoon;
flour - teaspoon;
salt.

Grind the beef with a blender or meat grinder and add a mixture of milk, yolk and butter. Stir or blend again in a blender. Beat the whites to stiff peaks and slowly add them to the minced meat. You need to use a form where the minced meat is placed in a layer of 3 fingers. Grease the container with oil and place in an oven preheated to 230 degrees for a third of an hour.

Beef soufflé with rice

Beef soufflé with rice.

lean boiled meat – a third of a kilogram;
dry rice – 10 g;
milk – half a glass;
egg – 1 pc.;
oil drain – tablespoon;
salt.

Grind the meat, add salt, some butter, yolk and put it into a blender again or grind with a meat grinder. Cook the rice and add it to the beef when cooled. Beat the egg whites cold in a dry container until peaks form and stir into the minced meat. Place in a greased container in a 3 cm layer and place in a water bath for a third of an hour.

cottage cheese - a third of a kilogram;
lemon;
sugar – 80 g;
dry semolina;
egg – 4 pcs.;
apples – a third of a kilogram;
butter – 40 g.

Grind the apples and homemade cheese using a meat grinder. Pour in cold butter, whipped with yolk and sugar. Mix everything well. Pour dry semolina and grated citrus zest. Beat the egg whites cold until they form stiff peaks and gently fold into the curd mixture.

You need to cook the soufflé for half an hour in the oven at low temperature.

Steamed curd soufflé

Steamed curd soufflé.

cottage cheese - a third of a kilogram;
dry semolina - a tablespoon;
milk – half a glass;
small egg - 1 pc.;
oil;
low-fat sour cream - 2 tablespoons;
sugar – 1.5 tbsp. l.

Beat the main product with a blender or grind with a meat grinder. Add milk, dry semolina, granulated sugar, yolk and twist again. Beat the whites to stiff peaks and fold into the mixture. Gently mix everything and place in a mold, which is then greased with oil. Cook in a water bath, in a slow cooker or double boiler for about 40 minutes.

The delicate taste and light structure of the soufflé have made it an indispensable dish for those who watch their figure and adhere to proper nutrition.

Dessert preparation technology:

Choose fresh, spongy and not wet cottage cheese.
Grind the product through a fine sieve to make the finished dish airy.
In a separate bowl, beat sugar and eggs with a mixer or whisk.
Add sugar, starch and lemon juice to the egg mixture.
Stir the mixture with a spoon, add the cottage cheese and beat with a mixer until smooth.
Line a baking pan with parchment and grease with melted butter.
Pour in the curd mixture and place in a preheated oven for 10-15 minutes.

After the time has passed, check the readiness of the dish with a toothpick and, if necessary, bake for another 10-15 minutes. until a golden brown crust forms.

Dietary souffle of cottage cheese with carrots and dried apricots

If you want to add some spice to your favorite cottage cheese dish, experiment with fillings. We suggest adding dried apricots and carrots to the soufflé.

Required ingredients:

low-fat cottage cheese – 500 g;
chicken eggs – 3 pcs.;
sugar – 40-50 g;
sour cream – 100 g;
semolina – 2 tbsp. l.;
fresh carrots and dried apricots - to taste;
butter – 1-2 tbsp. l.

Method for preparing curd soufflé:

Grind the cottage cheese through a fine sieve.
In a separate bowl, mix sugar, egg yolks, semolina and sour cream with a mixer.
Add cottage cheese to the mixture and continue beating the mixture until smooth.
Grate the raw carrots on a fine grater, steam and chop the dried apricots.
Combine the filling with the curd mass and mix thoroughly.
Beat the egg whites into a fluffy foam and slowly add them to the prepared mixture. Mix gently with a spoon, without using a mixer.
Line a baking container with parchment, grease with melted butter and pour in the curd dough.

Bake the soufflé for at least 20 minutes. until fluffy and golden brown.

Cottage cheese soufflé casserole is a tender, aromatic and healthy dish that is suitable for both breakfast and late dinner. Prepare a dessert from low-fat cottage cheese, and you will get a complete protein dish, rich in vitamins.