Soufflé - the best recipes. How to properly and tasty cook meat, chicken, cottage cheese, fish and other soufflés.

Soufflé - General Cooking Principles

When we hear the word "soufflé", then we imagine some sort of dish of delicate texture. And not by chance, because the French word souffle translates as "light touch." If you think that a souffle can be exclusively dessert, then reading the recipes below, you realize that you were wrong. By and large, you can make souffles from any product - fish, poultry, meat, vegetables, fruits. And, of course, there is a mass of cream souffles or souffle cakes. The main component of the soufflé are eggs, and more precisely, egg white, beaten into strong foam. Grind the meat, vegetables or fruits, enter the white foam, heat treat - and the soufflé is ready!

Soufflé is the perfect choice for kids. It is known that there are no gourmets more demanding than little ones. “I don’t like onions, I don’t eat meat, I don’t need fish!” If you cook any dish in the form of a delicate souffle, then even a capricious taster will eat every last spoonful. However, the souffle will please adults as well, because such a dish is much more unusual than, for example, just chicken or cottage cheese.

Soufflé - preparing food and dishes

Soufflé of any product has one thing in common - for its preparation, egg whites are needed. Remember that you need to take only fresh eggs, because only such a protein will beat up well. It is very important to separate the yolk from the protein. Even a small drop of yolk will not allow you to get the foam of the desired consistency. Dishes, whipped whites, should be clean and completely dry.

Souffle recipes:

Recipe 1: Cheese Soufflé

If you want to turn ordinary cottage cheese into a work of culinary art, then there is nothing easier than making savory cottage cheese soufflé. Cottage cheese is very useful for both children and adults, for the reason that it contains a lot of useful and necessary protein. For souffles, it is best to take home-made cottage cheese of medium fat content (up to 9%). You can of course take a fatter product, but then the dish will be heavy for the stomach. Is it possible to purchase store cheese for soufflé? It is possible, but not every brand. First of all, pay attention to the label. For cottage cheese soufflé is not suitable - "cottage cheese product" - a decent amount of soy is added there. In addition, many manufacturers sin by adding dry milk to dairy products. Cottage cheese souffle of such a pseudo-cottage cheese will not work, even if you keep all proportions and cooking rules.

Ingredients Required:

• Cottage cheese (low-fat) 300 grams
• Egg medium size 3 pieces
• Seasonings

Cooking method:

1. Carefully separate the yolks from the whites. Protein put in time in the fridge.
2. Blender combine cottage cheese and yolks, salt, pepper or add your favorite seasonings. In this soufflé it is also appropriate to use chopped greens, which can be entered at this stage.
3. Remove the proteins from the refrigerator. Beat them for about 6 minutes at medium speed, a little salted. When instead of proteins you get a strong shiny foam, then you can enter them into the curd.
4. Enter into the curd mass first half of the proteins, mix with a spatula until homogeneous. Add the remaining proteins and mix slowly.
5. Turn on to warm up the oven to 180 degrees.
6. Take the form (or molds) for the souffle, grease each with butter and shift the curd mass with a spoon.
7. As soon as you put the souffle in the oven, you need to increase the temperature in the oven to 240 degrees. Bake the dish for about twenty minutes. Attention! Do not open the oven door during cooking, otherwise the soufflé will fall.
8. Twenty minutes later, the souffle is ready. Serve it immediately, otherwise it will lose its shape.

Recipe 2: Cottage Cheese Souffle with Apple

To date, there are more than a hundred variations in the preparation of cottage cheese soufflé, including with semolina and butter. These products "make heavier" tender souffle, making it look more like a casserole. If you cook a soufflé according to this recipe, you will end up with a weightless dessert that will melt in your mouth like a cloud. This soufflé can be prepared even in the microwave, and it can be stored for two or three days in the refrigerator.

Ingredients Required:

• Low-fat cottage cheese 300 grams
• Apple 2 pieces (sweet variety)
• Egg 2 pieces
• Icing sugar 100 grams

Cooking method:

1. Peel the apple and the middle and blender into a puree. Squeeze juice.
2. Break eggs, separate yolks from proteins.
3. Add cottage cheese and egg yolk to the apple, mix everything into a homogeneous mass.
4. Whip proteins with a mixer or a blender with powdered sugar. Sugar powder is better to sift through a sieve, so the foam will get more dense. Inject powder into protein slowly, in a thin stream.
5. When the protein foam is ready, gradually introduce it into the curd mixture.
6. Grease the form for the souffle with oil and put the resulting mass there.
7. If you make soufflés in the oven, then put the form in a preheated oven and bake for about 20 minutes. Such a soufflé will not rise or fall. If you want to cook the souffle in the microwave, then ten minutes for cooking will be enough.

Recipe 3: Meat Soufflé

Such a dish you can safely cook, if you observe a healthy lifestyle. After all, we are used to eating meat in the form of chops or chops, which is not associated with the "right food". At the same time, red meat is extremely useful and important for both the female body and the male body. Meat is rich in proteins and essential amino acids. If you cook a meat souffle from a low-fat variety of meat, you will create a tasty and healthy, almost dietary dish. For this recipe you will need pork, steamed, low-fat cream and, of course, a chicken egg.

Ingredients Required:

• Meat (low-fat pork or beef) 400 grams
• Cream (low-fat) 200 ml
• Milk (3.2% fat) 200 ml
• Medium egg 2 eggs
• Seasonings

Cooking method:

1. Break the egg, separate the yolks from the proteins. Protein put in the fridge.
2. Steam the meat. Cool and cut it into cubes. Fold the meat pieces into a blender and chop it. Add milk, cream, egg yolks, seasoning to the meat bowl. Beat the whole blender one more time.
3. Mix chilled whites with a mixer until a dense, shiny foam. Add a pinch of salt to the proteins.
4. Enter half of the proteins into the meat puree, mix with a spoon.
5. Add to the mass the rest of the protein foam, stir everything to a uniform consistency.
6. Preheat oven to 200 degrees. Put the soufflé in an oiled form (or form) and bake for about 20 minutes. Do not open the oven at this time.

Recipe 4: Meat Souffle with Vegetables

This soufflé will be especially tasty and tender if you cook it from rabbit meat, but you can also use lean beef or pork. In addition, you will need vegetables.

Ingredients Required:

• Meat 400 grams
• Sour cream (20-25%) 200 ml
• Bulb 1 piece
• Carrots 1 piece
• White cabbage 200 grams
• 3 egg eggs
• Seasonings

Cooking method:

1. Steam or boil the meat. Cut into pieces and chop into mashed potatoes.
2. Peel the vegetables and also chop into mashed potatoes, add to the meat.
3. Separate the yolks from the proteins. Add yolks to meat and vegetables, sour cream, seasonings.
4. Protein whisk with salt until thick foam.
5. Add the foam gradually to the meat mass. Stir the first half of the proteins with a blender, and slowly stir the second with a spoon. Put the soufflé in a greased form.
6. Bake the soufflé in a preheated oven at a temperature of 240 degrees for about 20 minutes.

Recipe 5: Chicken Soufflé

Chicken soufflé is served in all French restaurants. This dish is very tasty and it seems that it is impossible to repeat the technology. In fact, a cooked souffle at home is no different from a dish created by a chef, if you cook it with this recipe.

Ingredients Required:

• Chicken fillet 400 grams
• Cream (low-fat) 100 ml
• Seasonings
• Chicken egg 2 pieces

Cooking method:

1. Separate the yolks from the proteins, put the proteins in the fridge.
2. Boil the chicken fillet in salted water, cool.
3. In a blender, chop the chicken, cream and egg yolks. Add seasonings.
4. Protein whisk with a mixer with salt until thick foam.
5. Enter the foam into the chicken mass, mix with a spoon.
6. Fill a greased form with chicken mass. Heat the oven at a temperature of 220 degrees and put the souffle baked for 20 minutes. Serve hot.

Recipe 6: Chicken Souffle with Broccoli

For this recipe, you can boil the chicken, but it is better to pre-steam it.

Ingredients Required:

• Chicken fillet 200 grams
• Broccoli 200 grams
• Cream (fat content up to 15%) 150 ml
• Seasonings
• Chicken egg 2 pieces

Cooking method:

1. Break the egg. Separate the yolks from the proteins, put the proteins in the refrigerator for a while.
2. Steam chicken, cool.
3. Broccoli cabbage wash and cut into pieces.
4. In a blender, grind chicken, broccoli into mashed potatoes, pour in cream, add egg yolks. Add seasonings to taste.
5. Beat the whites at medium speed with a mixer until you get a strong foam, add a pinch of salt.
6. Enter the protein foam in the resulting chicken mixture, mix slowly with a spoon.
7. Set to heat the oven to 200 degrees.
8. Fill the form oiled with mass. Put the baked souffle for 25 minutes. Serve hot.

Recipe 7: Chocolate soufflé for kids

How sometimes I want to pamper children with a delicious dessert! But what is sold in stores called "dessert" has a high calorie content, and is also rich in gmo, carcinogenic and fats. Why not cook a tasty dish at home? Chocolate soufflé with coconut will surely please your kids, besides, it is useful and nutritious!

Ingredients Required:

• Milk 400 ml
• Sugar 100 grams
• Egg medium size 3 pieces
• Bitter chocolate 1 tile (100 grams)
• Coconut Chips
• Cocoa 1 tablespoon (for decoration)

Cooking method:

1. Preheat the oven by setting the temperature to 180 degrees.
2. Mix sugar, coconut chips and chocolate, broken cubes.
3. Bring the milk to a boil and pour it into the mixture, stirring with a spoon. Chocolate must be completely dissolved.
4. Separate the whites from the yolks. Whisk the whites to a dense foam. Add protein foam to the chocolate mixture. Pour the mixture into the mold and bake in the oven for 40-45 minutes.
5. You can sprinkle the finished souffle cocoa.

Recipe 8: Creamy souffle for kids.

Another version of the "childish" soufflé, but this time the dessert will be creamy and not so sweet with a delicate texture.

Ingredients Required:

• Low-fat cream ½ cup
• Gelatin 1 bag (15 grams)
• Condensed milk 220 grams
• Milk 100 ml
• Maskropone cheese (or any unsalted cheese curd) 150 grams
• Cocoa (for decoration)

Cooking method:

1. Pour gelatin with milk and leave to swell.
2. Combine the cream and condensed milk in a metal scoop, put it on a fire and bring to a boil. Boil no more than one minute.
3. Add gelatin to the mixture and stir quickly. Allow the mixture to cool.
4. Add cheese to milk and cream, stir with a mixer at an average speed of about 8-10 minutes.
5. Put the resulting cream in the form and put in the refrigerator for several hours.

Recipe 9: Fish Soufflé

Very gentle and at the same time useful soufflé will turn out if you cook it from white varieties of fish. Take the fish pelengas, hake or halibut.

Ingredients Required:

• White fish grade 400 grams
• Cream (fat content up to 15%) 150 ml
• 1 onion
• White bread 150 grams
• Egg 3 pieces medium size
• Seasoning

Cooking method:

1. Wash fish fillets, clean bones and skins. Steam, cool.
2. Separate the yolks from the proteins, cool the proteins in the refrigerator.
3. Peel and chop the onion.
4. Mix fish, bread, cream, onions, seasonings in the blender bowl.
5. Remove the proteins from the refrigerator, add salt to them and beat with a mixer for about 5 minutes.
6. Enter the protein foam in the fish mixture, mix.
7. Preheat oven to 220 degrees.
8. Put the mixture in a greased form, and bake in the oven for 20 minutes.

Recipe 10: Fish fillet with carrots

If you decide to cook a more unusual fish souffle, add to it a little carrot and greens.

Ingredients Required:

• 350 grams white fish
• Sour cream 150 ml
• Cream 100 ml (fat content up to 15%)
• 1 onion
• Carrots 2 pieces medium size
• Fresh parsley
• White bread 100 grams
• Egg 3 pieces medium size
• Seasoning

Cooking method:

1. Wash the fish fillets, wash and boil in salted water until done. Cool the finished fish.
2. Smash the eggs, separate the yolks from the proteins, leave the proteins to cool in the fridge.
3. Peel the onion and cut into several pieces. Wash carrots and cut tails, cut into cubes with a knife.
4. Wash and chop parsley.
5. Mix the blender in mashed boiled fish, bread, sour cream, cream, onions, carrots, parsley, seasonings.
6. Beat the cooled whites with a blender for 5-7 minutes, lightly salting them.
7. Enter the resulting protein foam in a mixture of fish with vegetables, mix with a spoon.
8. Preheat oven to 200 degrees.
9. Put the mixture in a greased form, and bake in the oven for 20 minutes, making the temperature in the oven 220 degrees.

Recipe 11: Soufflé in a Multicooker of Vegetables

If you are puzzled over what is unusual and tasty to make vegetables, then note the following recipe.

Ingredients Required:

• Cauliflower 150 grams
• Broccoli 150 grams
• Carrot 1 piece
• Proteins from fresh eggs 2 pieces
• Water for multicooker
• Cream 50 ml (fat content up to 15%)
• Seasonings

Cooking method:

1. Wash the vegetables. Peel the carrot with a metal brush and cut it into pieces.
2. Cabbage also cut into pieces.
3. Pour 500 ml of water into the multicooker, turn on the “Steaming” mode. Put the vegetables in a bowl and cook for 20 minutes.
4. Cool vegetables and beat each vegetable separately in a blender, adding cream to them.
5. Beat egg whites with salt until thick and dense foam. Divide the foam into three parts and add to the vegetables.
6. Take a silicone mold. Put carrots on the bottom, then cauliflower, and on top - broccoli.
7. Turn on the Steamed program and cook a vegetable souffle for 10 minutes.

Recipe 12: Cream Souffle

One of the most popular desserts is sour cream soufflé. The dish is cooked very quickly and easily.

Ingredients Required:

• Low-fat sour cream (up to 15%) 350 grams
• Icing sugar 100 grams
• Milk 100 ml
• Gelatin 15 grams
• Vanilla

Cooking method:

1. Gelatin soak in milk and dissolve in a water bath.
2. Beat sour cream with a mixer, gradually adding sugar powder and vanilla to it. Beat with a mixer for about 6 minutes, until the mixture is 2-3 times larger.
3. Pour gelatin into sour cream.
4. Pour the cream mixture into the mold and let cool for several hours in the refrigerator.

Recipe 13: Liver Soufflé

Liver - a very useful product. You can fry it with onions or in batter, but much more delicious will be the most tender soufflé made from the liver. It is best to use chicken liver for this dish.

Ingredients Required:

• 3 egg eggs
• Chicken liver 400 grams
• Carrot 1 piece
• Onion 1 piece
• Low-fat cream 100 ml
• Flour 50 grams

Cooking method:

1. First of all, separate the white from the yolk.
2. Wash and peel the onions and carrots, cut into cubes. Grind vegetables in a blender.
3. Wash chicken liver and add to vegetables, chop. Add yolks, flour, seasoning.
4. Squirrel whip with salt until thick and dense foam. Foam enter in a hepatic mix and mix.
5. Preheat oven to 180 degrees.
6. Pour the liver mass into a greased baking dish and bake for about 40 minutes.

Recipe 14: Bird's Milk Soufflé

We all tried more than once the dessert “Bird's Milk”, bought in a store or ordered in a restaurant, but in fact, the recipe for its preparation is simple and accessible to everyone. Try to cook a French dessert and you - your loved ones will appreciate it.

Ingredients Required:

• Maskropone cheese (or any other unsalted curd cheese) 400 grams
• Icing sugar 100 grams
• Cream (fat content of at least 20%)
• Gelatin 10 grams (1 bag)

Cooking method:

1. Soak gelatin in water.
2. Whip the cream at medium speed with a mixer, gradually adding caster sugar to them.
3. Gradually add cottage cheese to the cream, continuing to mix the mass with a mixer at medium speed.
4. Add gelatin to the mixture, continuing to mix.
5. Put the souffle in the form and send to the fridge for a few hours to set.

Souffle - secrets and useful tips from the best chefs

1. To introduce proteins into the mixture of other components must be carefully, in two steps. First, half of the foam is injected, mixed with the other ingredients, then the remaining ingredients are added to the mixture.
2. Be sure to use a mixer or a blender to whip the soufflé, as you will not be able to beat the whites with your hands and a whisk to a dense foam state.
3. If you make the soufflé as a main course, add a little salt to the proteins. For desserts, sugar is better to use instead of sugar.