Souffle from cottage cheese - a useful dessert
Soufflé is a dessert dish for true connoisseurs of cooking. Light, filled with air bubbles, delicacy is such a delicious dish that our ancestors called it "the food of the gods."
The airiness of the souffle is provided by the goodwhipped proteins, and as a basis used products such as cottage cheese, fruit, vegetables or cereals. Soufflé is prepared in two types. One of them is designed for baking in the oven or steaming. This souffle is served hot until it has lost its splendor. The second version of the souffle is served cold, as during cooking it is not subjected to heat treatment.
In order to cook soufflé from cottage cheese,half a kilo of sour cream, a little less than a glass of sour cream, 6 eggs, a third of a glass of sugar, half a glass of flour (it may happen that the flour will need a little more, it depends on the quality of the cottage cheese), vanillin, a little butter and breadcrumbs.
To our soufflé from cottage cheese was airy,Cottage cheese must be rubbed through a sieve. Then add to it sour cream (half the norm), three yolks, sugar, vanillin, flour and mix well, so that the mass was homogeneous. The form should be oiled and sprinkled with breadcrumbs. The oven should be warmed up to 180 degrees. Whip the egg whites and add to the curds before the baking. The remaining sour cream and three yolks to mix and grease the surface of our souffle. Bake for 15-20 minutes.
Similarly, you can prepare soufflé from cottage cheese withwith a manga. In this case, instead of flour in the curd mass, you need to add 50 grams of semolina and keep the mixture for half an hour to swell the mango. Then inject the whipped proteins and bake.
A delicious soufflé of cottage cheese is obtained by introducingvarious additives. For example, dried fruits, raisins, apples, apricots or some berries. Dried fruits should be pre-soaked in boiling water, large - cut. Fresh apples can be grated or cut into small pieces.
Dietary curd soufflé in a double boiler can beoffer children and those who adhere to the diet. Such a dessert can be prepared, for example, with carrots. For half a kilo of curd you need 4-5 boiled carrots of medium size, 5 eggs, two-thirds of a cup of mango, three hundred sour cream, a glass of powdered sugar and a little oil that will go to lubricate the mold.
Cooked carrots and cottage cheese are wiped through a sieve,add sugar powder, 150 grams of sour cream, mango. You can put in a lot of raisins and vanillin. Then add whipped proteins and spread the mixture into a greased form. Cook in a double boiler or in a water bath until cooked. Ready souffle served with sour cream.
Variants for preparing a soufflé with heat treatment were given above. Not less tasty can be a curd soufflé with gelatin cooked in a cold way.
To make such a dessert, you need 400 grams of cottage cheese, a tablespoon of gelatin, a third of a glass of water, a third of a glass of cream, sugar or honey to taste.
Gelatine is dissolved as indicated inpackaging. Cottage cheese is combined with cream or sour cream and sugar. At this stage, you can add raisins, berries, vanilla sugar or lemon zest in the souffle. The mass is well shaken and combined with gelatin. Pour into the mold and send to the refrigerator for freezing.
This souffle can be made multicolored and flaky. To do this, the prepared curd mass should be divided into several parts. The first one can be left white, adding vanillin. The second tinted with raspberry juice, making it pink. In the third, add a little cocoa or puree from boiled carrots.
In the prepared form pour soufflé of the same colorand put to freeze in the refrigerator. Then top the second colored layer. Do as many times as many layers are planned. Completely frozen souffle is removed from the mold (for this, the shape must be lowered for a short time into hot water) and cut into portions. You can serve such a beautiful dessert with whipped cream.