Soufflé with gelatin: the best recipes
Soufflé with gelatin: the best recipes
If you like light desserts, then you definitely need to prepare a soufflé. Your guests will love this airy, light and healthy delicacy. Now we will tell you how to prepare four different versions of soufflé with gelatin: with cream, with fermented baked milk, yogurt and cottage cheese.
Curd soufflé with gelatin without baking
If you think that cottage cheese soufflé with gelatin is jelly with cottage cheese, then we must disappoint you. The recipe for soufflé with cottage cheese, although it is made with gelatin, has a completely different texture: velvety, tender, airy.
What ingredients are needed:
- cottage cheese, 400 gr
- milk, 100 g
- sweet sand, 50 g
- vanilla sugar, 1 tsp.
- powdered gelatin, 15 g
How to cook:
-
soak gelatin in water (
40 ml) and leave until swelling
Soufflé made from fermented baked milk and gelatin with cocoa: homemade recipe
We know that almost everyone does not adore fermented baked milk, and some have never tried it at all. This recipe for homemade chocolate soufflé with gelatin and fermented baked milk is a good opportunity to change your taste preferences and make sure that this diet milk soufflé will turn out to be very tasty.
What ingredients are needed:
- cocoa powder, 2 tbsp.
- Ryazhenka, 500 ml
- powdered gelatin, 20 g
- water, 100 ml
- sweet sand, 3 tbsp.
How to cook:
- Soak gelatin in warm water for 15 minutes
- then heat in a saucepan with a thick bottom until completely dissolved
- gelatin can also be dissolved in the microwave in 5-second bursts
- mix fermented baked milk with sweet sand, sift cocoa, mix everything
- when the gelatin has dissolved, add it in a narrow stream to the fermented baked milk
- beat with a mixer for 7 minutes at high speed until a fluffy foam forms
- pour into molds and put in the refrigerator until hardened for 2 hours
Soufflé made from cream and sour cream at home
We will complement the soufflé made from sour cream, cream and gelatin with fruit. This soufflé of berries with gelatin turns out to be very tender and unusual.
What ingredients are needed:
- cream 33%, 300 gr
- sour cream 25%, 500 gr
- leaf gelatin, 30 g
- water, 100 g
- strawberries, 200 gr
- sweet powder, 10 tbsp.
How to cook:
- soak gelatin for 20 minutes
- squeeze and heat until dissolved in a saucepan with a thick bottom
- Whip the cream with 5 tablespoons of sweet powder until stiff peaks form.
- mix sour cream with the remaining powder
- combine both masses and pour in the dissolved gelatin
- add diced strawberries
- mix with a wooden spatula and pour into molds
- leave it in the refrigerator until it hardens
Yogurt and gelatin soufflé
Yogurt soufflé is a good stand-alone dessert or an addition to sponge cakes. This option is made with natural yogurt, sour cream and condensed milk, and you will definitely love its velvety texture.
What ingredients are needed:
- natural yogurt, 500 ml
- sour cream 25%, 5 tbsp.
- condensed milk, 200 gr
- water, 100 ml
- leaf gelatin, 20 g
- rum, 1 tbsp.
How to cook:
- soak the gelatin until it swells, then squeeze and heat until completely dissolved
- leave to cool
- mix sour cream, yogurt, condensed milk using a mixer
- add rum and beat again
- Add the cooled gelatin at the end, mix with a spatula, and then beat again
- put the mixture into molds and put it in the refrigerator until it hardens
Soufflé is not yet such a popular dessert here as in Europe, but we believe that it definitely deserves your attention. Firstly, it is very light, which means it is ideal for those who care about their own health and watch their diet. Secondly, he is preparing quickly! And, of course, you can purchase high-quality gelatin for making the most delicious soufflé and other ingredients in our online store, especially since using the promotional code BLOG we give a 10% discount on all orders up to 15 kg for all our readers. We would appreciate your feedback as we prepare the latest recipes!
Cream soufflé for cake: recipe, preparation of goods, production procedure
These types of cakes are rightfully considered not only the most delicious, but also the most beautiful, not to mention their low calorie content. Moreover, production usually takes much less time and effort than baking a traditional sponge cake or the most common shortbread cake. This article presents the reader with basic recipes (with photos) for cream soufflé for a cake, on the basis of which you can create your own flavor variations of this wonderful dessert.
What is soufflé?
At first, soufflé was a separate dessert based on beaten eggs, cream and sugar, baked in the oven until golden brown. Later, in the 2nd half of the last century, when the popularity of gelatin increased, souffle began to be called any dessert based on a whipped mass (with eggs or cream), which hardened due to the gelling properties of this product.
From time to time, this creates a slight confusion between ancient recipes and modern ones, so before you start cooking, it’s important to carefully read any recipe.
The best base for a cake
It is generally accepted that the best base for a cake with cream soufflé is sponge cake, because it emphasizes its tenderness and airiness with its equally light crumb. But not everyone takes into account that making a sponge cake is a labor-intensive process that requires the special properties of the whipped dough, the ratio of ingredients in it, as well as knowledge of all the details of baking, because from time to time it happens that the dough does not rise or, on the contrary, falls off halfway. The most convenient and comfortable to make in such variants is a soufflé base made from cookies, which does not require baking at all. This reduces the time it takes to make a cake and reduces the risk of disaster. To prepare the base for a cake with cream soufflé according to the recipe, you should take the following ingredients:
The resulting sweet mass is compacted on the bottom of the springform pan in a dense layer no more than 2 cm high. Any type of cream soufflé is poured on top of it.
Cream soufflé
The most common in production and neutral in taste is considered to be a cream soufflé, which is prepared on the basis of cream, or less often - milk or sour cream. Going well with any other taste, this type of dessert can be prepared with a base crust, turning into a light diet cake.
The recipe for the cream soufflé is as follows:
How to properly prepare a soufflé cake?
First you need to soak the gelatin; in this recipe, it is diluted with milk, and then heated in a water bath until completely dissolved. Under no circumstances should it be boiled. All gelling characteristics will disappear and the cake will not harden. Beat the cream, sugar and vanilla with a mixer until light foam, at the end of whipping, with constant stirring at low speed, add dissolved gelatin, pouring it in a narrow stream. It is important, before starting the whipping process, to prepare in advance the form into which the cream soufflé for the cake will be poured (this is usually not indicated in recipes), because this process occurs very quickly. From time to time this happens in almost two or three minutes: the soufflé hardens before it gets into the mold, so it must be ready first.
If the recipe for a soufflé cake requires a biscuit base, it is placed first on the bottom of the mold, then a split ring of the mold is installed into which the creamy mass, which is beginning to harden, is poured. Then you need to wait until the gelatin has completely hardened and carefully remove the side of the mold; you can decorate the finished dish to your own taste.
How to make lemon soufflé?
Its refined taste seems impeccable to almost everyone: when the taste of cream is emphasized by the slight sourness of lemon, it seems indescribable, but such a natural combination. It’s easier than usual to prepare a recipe for a soufflé cake with lemon cream based on basic butter, adding a little lemon juice when whipping, but if you want to improve the recipe a little, you can use the following combination of products:
Step-by-step manufacturing process
First you need to soak the gelatin and let it swell, then heat it until dissolved in a water bath, stirring from time to time. Divide the eggs into whites and yolks very carefully so that there are no small impurities. Grind the yolks with 300 grams of sugar until white, add zest and juice at the end. Beat the whites with the remaining sugar until a stable foam (when the bowl turned upside down does not lose its contents). Beat the cream with a mixer as well, but at the same time supervise the process, because it can curl into butter. Next, following the recipe for cream soufflé for a cake, you need to combine all three whipped masses into one, carefully combining them in a wide bowl with a spoon, stirring in one direction: from bottom to top.
During the mixing process, melted gelatin is also added. As soon as the mass takes on a monotonous thickness and shows the first signs of hardening, it must be immediately poured into the previously prepared base for the cake in the mold. Level the top with a spoon and send the soufflé into a cold space to completely harden. Before serving, remove the springform ring and decorate the top of the cake with small slices of lemon or lime.
How to decorate a finished cake?
The design of the finished dish is an essential part, especially if it is being prepared for a gala table. That is why chefs, culinary specialists and confectioners all over the world are constantly trying to invent something new, exclusive, in order to distinguish their dish from the host of others, no less attractive. If the cream souffle is prepared correctly, then its completely smooth surface allows the boundless imagination of the creator to transform the dessert into a work of art. Naturally, you don’t necessarily have to come up with something extraordinary for a homemade cake with soufflé cream, but a few ordinary thoughts will come to the aid of a novice pastry chef:
- Cover the top of the cake with mirror glaze in a contrasting color. It is this miniaturism that will present an airy soufflé in a favorable light, and a successfully selected taste of glaze can highlight its flavor color.
- You can cover the top of the cake with slices of fruit or small berries and fill it with a thin layer of fruit jelly. This is especially important in the summer, when fruits are available in abundance. But on a festive New Year's table, such a cake looks especially luxurious.
- Using chocolate icing (on a light background of the cake), you can make small “drips” along the edge, making them larger in some places and smaller in others.
- Using the same glaze, you can draw beautiful patterns on the top of the soufflé with thin swirls using the narrowest tip of a pastry syringe, and later decorate them with sweet silver-colored beads. This design option looks very festive.
Antennae, butterflies and flowers made of chocolate, small curls of whipped cream, marzipan figures - all this can also become a cake decoration. The main thing is not to overdo it and keep in mind that the most important thing in a dish is its taste, not the details.
Chocolate soufflé for cake
Cream with added chocolate for lovers of this taste can be simply prepared based on the basic recipe of cream, adding a melted bar of dark chocolate (80-100 g per 500 ml of dairy product) during the whipping process. The most economical option is to use 3 tablespoons of cocoa powder, but the taste will not be as soft as with natural chocolate.
Is it possible to combine different types of soufflé in one cake?
From time to time, in a burst of inspiration, a novice pastry chef strives to combine several recipes at once, trying to create the latest masterpiece. Is it possible to combine several types of soufflé in one dessert? Yes, but with all this you need to know the intricacies of mixing tastes, because during the tasting process it may turn out that a dessert that is beautiful in appearance tastes disgusting only because of the incompatibility of the goods. A striking example is the nutty and strawberry flavor.
You can add any other layer to a cake with soufflé cream made from sour cream or cream, because the creamy taste itself is compatible with virtually all sweet flavors. Absolutely - with strawberry, peach and chocolate taste. Good - with citrus fruits, raspberries and banana. But you shouldn’t combine pistachio and apricot flavors in one cake. They are not harmonious, so it is better to use them in separate types of soufflé.
Curd soufflé with gelatin
These portioned desserts can be used to replace a cake at a party. The main thing is to beat the cottage cheese well with a blender, then the soufflé will turn out airy, light, without lumps.
- Main
- Recipe groups
- Curd soufflé with gelatin
Ingredients and how to cook
ingredients for 2 servings or - the number of products for servings suitable for you will be calculated automatically!'>
| tea spoon | 5 ml |
| dessert spoon | 10 ml |
| tablespoon | 20 ml |
| cup | 200 ml |
Total:
| Composition weight: | 100 gr |
| Calorie composition: |
169 kcal |
| Belkov: | 14 g |
| Zhirov: | 8 g |
| Carbohydrates: | 10 g |
| Used: | 44 / 25 / 31 |
| H 10 / S 10 / B 80 | |
Production time: 2 hours 20 minutes
Step-by-step production
Step 1:
Step 2:
Soak gelatin in 40 ml of water.
Step 3:
It’s great to puree the cottage cheese with a blender so that there are no lumps.
Step 4:
Add milk, sugar and vanilla sugar to the cottage cheese. Beat well with a blender until smooth.
Step 5:
Heat the gelatin (in a water bath or in a saucepan with a thick bottom over very low heat) until dissolved.
Step 6:
While constantly whisking, pour warm gelatin into the cottage cheese in a narrow stream. Stir quickly so that no lumps form.
Step 7:
Divide the curd mixture into molds and refrigerate for 2-3 hours.
I made 2 types of soufflé: regular and chocolate. To do this, I first added gelatin and put half the mass in a mold (200 g). Sifted 15 g of cocoa into the remaining cottage cheese and stirred quickly. I poured the chocolate mixture into the second mold. This was a spontaneous decision, because there was a high possibility of lumps forming, since the gelatin had already begun to set, but it turned out okay))
It is better not to violate the technology and first add all the necessary ingredients (nuts, fruits or cocoa) to the cottage cheese, and only later add melted gelatin.
For 400 g of cottage cheese you need no more than 30 g of cocoa (25 is better), otherwise it will taste bitter.
Soufflé with gelatin at home
Homemade soufflé with gelatin “Pink clouds”
This soufflé can be prepared both for a gala table and for friendly gatherings. It is very tender and light, and for this the soufflé received the tender name “Pink Clouds”. This is a wonderful dessert that your loved ones will appreciate.
The finished jelly used in this recipe can be anything: strawberry, orange... With a minimum of ingredients, you will prepare an original dish with an inimitable taste. The most difficult thing in making this soufflé is waiting for it to finally harden, because you want to try it faster! Prepare this dessert and appreciate its taste!
Number of servings: 6
Prep time: 5 minutes
Cooking time: 30 minutes + hardening time
Ingredients:
- Ready-made dry jelly with raspberry flavor – 1 package (45 g)
- Gelatin – 2 teaspoons
- Granulated sugar – 4 tablespoons
- Water – 200 ml
- Sweet powder – 2 tablespoons
- Refined sunflower oil – 0.5 tablespoon
Homemade soufflé recipe with gelatin
1. Prepare all the necessary ingredients. You can use sweet powder as needed. The oil is designed to lubricate the knife while cutting dessert.
2. Pour gelatin into 50 ml of cool boiled water and leave to swell.
3. Dissolve the gelatin in a water bath and cool to room temperature (Attention! Under no circumstances should it boil).
4. Pour sugar and dry powder of the finished jelly into a saucepan and mix.
5. Bring the remaining water (150 ml) to a boil, pour the dry mixture into it, stir until it is completely dissolved, add gelatin and stir again. Cool the mixture.
6. Pour the mixture into the mixer bowl and beat for 12-15 minutes until a very fluffy white-pink mass forms.
7. Place the resulting mass in a mold lined with cling film, level it, cover with foil and put in the refrigerator to harden (for example, overnight ( that is, in the dark) ).
8. Turn the frozen jelly onto a board sprinkled with sweet powder and remove the film.
9. Cut the soufflé into cubes, greasing the knife with butter.
10. The soufflé can be rolled in sweet powder.
11. Place on a plate and serve with tea.
12. Savory and tender soufflé “Pink Clouds” is ready! Bon appetit! This soufflé will decorate both an ordinary and a formal table.