Soufflé at home

Soufflé is a delicious fluffy and light dessert that can be prepared at home. It can be decorated with fruit jelly, chocolate icing or fresh berries. This dessert always looks beautiful and appetizing. We have collected 10 different soufflé recipes in one article.

Souffle “Bird's milk” at home

The taste of Bird's Milk soufflé is very reminiscent of ice cream; everyone is familiar with it from childhood. It can be served in the form of cakes or made into a whole airy soufflé cake. In both cases, your holiday will be decorated with dignity.

1. 
   How to make soufflé at home? Soak agar-agar in water for 10 minutes.
2. 
   Prepare the dough for the biscuit base. Beat eggs with sugar with a mixer.
3. 
   Then add sifted flour with baking powder to the egg mixture and mix well.
4. 
   Cover the pan with parchment and place the dough on it.
5. 
   Bake the biscuit in the oven at 180 degrees for 10-15 minutes.
6. 
   Next you should prepare the Bird's Milk soufflé. Beat butter with condensed milk.
7. 
   Place the pan with agar-agar on the fire and bring the mixture to a boil.
8. 
   Then add sugar to the boiling mass and stir.
9. 
   Continue cooking the sweet mixture for 10-15 minutes. As a result, the syrup should thicken so much that when you lift the whisk from the syrup, a thread will follow it.
10. 
    Separately, beat the whites with salt.
11. 
    Pour hot sugar syrup into the airy protein mass in a thin stream and continue whisking. The protein mass should increase well in volume.
12. 
    After this, add a mixture of butter and condensed milk to the protein mass, mix the ingredients with a spatula.
13. 
    Place the resulting mass on the prepared sponge cake and place the pan in the refrigerator for 3-4 hours.
14. 
    To prepare the glaze, combine cocoa, milk, sugar and butter in a saucepan.
15. 
    Bring the chocolate mixture to a boil, turn off the heat and cool the glaze.
16. 
    Pour chocolate glaze over the frozen soufflé and place the dessert in the refrigerator for another 2-3 hours.
17. 
    When the Bird's Milk dessert has completely hardened, cut it into portions and serve as a treat on holidays and weekdays.

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No-bake cottage cheese soufflé with gelatin

No-bake desserts are always very popular. The process of making curd soufflé also does not involve baking. The curd soufflé turns out tender and tasty; it can be served at a children's party.

Cooking time: 2-3 hours

Cooking time: 20 min

Servings – 3-4

Ingredients:

• Cottage cheese – 250 gr.
• Milk – 250 ml.
• Chicken eggs – 2 pcs.
• Sour cream – 3 tbsp.
• Salt – 1 pinch.
• Sugar – 2 tbsp.
• Gelatin – 20 gr.
• Cocoa powder – 1 tbsp.
• Dark chocolate - to taste.

Cooking process:

Step 1. Place cottage cheese, salt and sugar in the bowl of a blender or food processor and grind the ingredients.

Step 2. Then add the eggs and blend the ingredients well in the blender again.

Step 3. After this, add sour cream and mix again.

Step 4. Next, pour in the milk and mix thoroughly.

Step 5. Dissolve gelatin in a small amount of warm water.

Step 6. Pour the gelatin mass into the curd mixture through a fine sieve.

Step 7. Pour half of the liquid soufflé into bowls.

Step 8. Mix the second half with cocoa and carefully pour over the first layer of soufflé.

Step 9. Place the bowls in the refrigerator until the soufflé has completely hardened. Decorate the curd soufflé with grated chocolate and the dessert is ready.

Homemade chocolate soufflé

The rich chocolate taste and weightless consistency of the soufflé will captivate you from the first spoon. Moreover, preparing a soufflé yourself at home is a completely feasible task for every housewife. The most important thing is to beat the whites well.

Cooking time: 50

Cooking time: 35 min

Servings – 2

Ingredients:

• Black chocolate – 60 gr.
• Egg whites – 6 pcs.
• Egg yolks – 3 pcs.
• Milk – 200 ml.
• Cocoa – 2 tbsp.
• Brown sugar – 2 tbsp. l.
• Granulated sugar – 1 tbsp. l.
• Starch – 1 tbsp. l.
• Vanilla extract – 0.5 tsp.

Cooking process:

Step 1. Pour 180 milliliters of milk into a saucepan and bring to a boil.

Step 2. Separately mix a tablespoon of white sugar, starch and the remaining milk. You should get a homogeneous mass without lumps.

Step 3.Pour a little hot milk into the resulting mass, then pour the starch mass into the pan and mix well with the hot milk. Cook the mixture over low heat until the mixture thickens. After this, remove the pan from the heat and continue stirring it for a few more seconds.

Step 4. Pour the resulting milk cream into a bowl and add vanilla extract to it, stir and cool.

Step 5. Chop the chocolate with a knife.

Step 6. Beat the egg whites with a mixer until a thick foam forms.

Step 7. Mix the yolks with a tablespoon of brown sugar. Beat the ingredients with a mixer until the sugar is completely dissolved.

Step 8. Beat the cooled milk cream with a mixer. Without stopping whisking, add the beaten yolks and cocoa, bring the mixture until smooth.

Step 9. Place the whipped whites into the resulting chocolate mass in parts and knead each time with slow circular movements.

Step 10. Add chopped chocolate to the chocolate mixture and stir.

Step 11. Sprinkle the bowls with the remaining brown sugar and place the chocolate mixture in them.

Step 12. Place the bowls on a baking sheet with high sides. Pour hot water onto the baking sheet.

Step 13. Bake the souffle in the oven preheated to 170 degrees for 15 minutes.

Step 14. Cool the finished chocolate soufflé and serve as a dessert.

A simple and tasty soufflé made from sour cream and gelatin

Soufflé based on sour cream can be made with the addition of various toppings, berries and fruits; this diversifies the dessert with bright colors and flavors. The soufflé turns out light and melts in your mouth.

Cooking time: 2-3 hours

Cooking time: 40 min

Servings – 6-8

Ingredients:

• Sour cream – 300 gr.
• Strawberries – 300 gr.
• Sugar – 200 gr.
• Gelatin – 20 gr.
• Water – 80 ml.
• Milk – 80 ml.

Cooking process:

Step 1.Pour 10 grams of gelatin into water, and pour the remaining 10 grams into milk and set aside until the gelatin swells.

Step 2. In a bowl, mix sour cream and half the sugar.

Step 3. Grind the strawberries along with the other half of the sugar in a blender.

Step 4. Heat the swollen gelatin, but do not boil; it is necessary that the gelatin is completely dissolved in water. Cool the gelatin mass slightly. Place the sour cream and sugar in an ice bath and beat with a mixer at low speed. Then add half of the gelatin mass and mix well.

Step 5. Combine the second half of the gelatin mass with strawberry puree.

Step 6. For the soufflé, it is best to use a silicone mold. Fill the molds 2/3 full with sour cream. Place the molds in the refrigerator for 20-30 minutes.

Step 7. Then fill the molds with strawberry mixture.

Step 8. Place the silicone molds in the refrigerator until completely hardened. Then easily remove the soufflé from the molds.

Step 9. For an original presentation, decorate the soufflé to your liking.

How to make applesauce soufflé with gelatin?

Cheer yourself up on autumn days with a delicious and healthy apple soufflé. It is best to use apples that are sweet and ripe. It can be served as an independent dessert or made into a layer for a cake from apple soufflé.

Cooking time: 120

Cooking time: 40 min

Servings – 8

Ingredients:

• Apples – 5 pcs.
• Sugar – 100 gr.
• Gelatin – 25 gr.
• Chicken eggs – 2 pcs.
• Powdered sugar – 100 gr.
• Plum jam – 50 ml.
• Prunes – 8 pcs.
• Water – 30-40 ml.
• Shortbread cookies – 50 gr.

Cooking process:

Step 1. Wash the apples, cut out the core with seeds and cut them into thin slices.

Step 2. Microwave the apples for 5-6 minutes.Then grind them in a blender and rub through a sieve to get rid of any remaining skin.

Step 3. Dilute gelatin in 30-40 milliliters of hot water.

Step 4. Break the eggs and separate the whites from the yolks. Beat the egg whites until stiff, then add the powdered sugar and continue beating for another 5 minutes.

Step 5. Mix applesauce with sugar and bring to a boil. When the applesauce has cooled to 80 degrees, add gelatin diluted in water.

Step 6. Next, mix the apple mixture and whipped egg whites.

Step 7. Pour the resulting mass into molds and put it in the refrigerator until completely hardened.

Step 8. Remove the finished apple soufflé from the refrigerator and spread plum jam on it.

Step 9. Grind the shortbread cookies, finely chop the prunes. Add shortbread crumbs and prunes to the soufflé.

Step 10. In this beautiful form, the apple soufflé can be served.

Vanilla pino soufflé at home

Light as a cloud, with the aroma of vanilla, pino soufflé will give you real pleasure. This wonderful French dessert is prepared from an affordable set of products using a fairly understandable and simple technology.

Cooking time: 80

Cooking time: 60 min

Servings – 6

Ingredients:

• Yolks – 4 pcs.
• Proteins – 4 pcs.
• Sugar – 70 gr.
• Flour – 25 gr.
• Baking powder for dough – 1 g.
• Butter – 35 gr.
• Milk – 165 ml.
• Vanilla extract – 1 tsp.

Cooking process:

Step 1. Pour milk into a saucepan, add butter and vanilla extract, bring the ingredients to a boil.

Step 2. In another container, mix the yolks, half the sugar, sifted flour and baking powder. Then pour in the milk mixture little by little and stir the ingredients until smooth. Place the container on the fire and cook the mixture until thickened.

Step 3.Separately, beat the whites until a fluffy foam is obtained, gradually add sugar, without stopping beating.

Step 4. Carefully transfer the protein mass to the main dough and knead it with slow circular movements. Grease the soufflé molds with butter and sprinkle with sugar. Divide the dough into the molds.

Step 5. Bake the pino soufflé in the oven at 190 degrees for 10 minutes, then reduce the temperature to 180 degrees and cook for another 5-7 minutes.

Step 6. Vanilla pino soufflé turns out very airy and tasty.

Delicate and delicious banana soufflé

Another recipe for lovers of rich banana taste and aroma. The soufflé has a delicate airy structure that harmonizes perfectly with bananas. It is best served warm, straight from the oven.

Cooking time: 30

Cooking time: 15 min

Servings – 3

Ingredients:

• Banana – 1 pc.
• Sugar – 25 gr.
• Water – 1.5 tbsp.
• Chicken eggs – 2 pcs.
• Butter – for greasing the molds.

Cooking process:

Step 1. Wash the banana, peel and mash with a fork or blender.

Step 2. Measure out the required amount of sugar and pour it into a saucepan, add water and cook the sweet syrup until it boils.

Step 3. Mix sugar syrup with banana puree and cool.

Step 4. Break the eggs, separate the whites from the yolks. Beat the whites until stable peaks form.

Step 5. Next, mix the banana mixture and whipped egg whites. Grease the soufflé molds with butter and place the banana mixture in them.

Step 6. Bake the banana soufflé in the oven at 200 degrees for 15 minutes. Serve the soufflé warm.

Step-by-step recipe for making pumpkin soufflé

Pumpkin soufflé is good because it can be prepared in a sweet version, as well as with spicy spices and hot pepper. Both options turn out incredible.If you want to diversify your diet with bright and interesting flavors, then this pumpkin soufflé recipe will definitely come in handy.

Cooking time: 60

Cooking time: 50 min

Servings – 2

Ingredients:

• Salt – 2 gr.
• Chicken egg – 1 pc.
• Flour – 1 tbsp.
• Ground black pepper – 2 gr.
• Pumpkin – 400 gr.

Cooking process:

Step 1. Peel the pumpkin and cut into cubes.

Step 2. Place the pumpkin in a saucepan, add a little water and cook the vegetable for 30 minutes. Then puree the pumpkin.

Step 3. Break the egg, separate the white from the yolk.

Step 4. Mix the yolk with sifted flour. Beat the egg whites into a thick foam.

Step 5. Mix pumpkin puree with the yolk mixture, add salt and season to taste. Then carefully fold the whipped egg white into the pumpkin mixture.

Step 6. Place the pumpkin mixture into the mold. Bake the soufflé in an oven preheated to 180 degrees for 25 minutes.

Step 7. Cool the pumpkin puree slightly and serve.

Milk souffle on agar-agar

A light and delicious dessert for those with a sweet tooth. Milk soufflé will go great in the hot summer; adults and children will appreciate its refreshing taste. You can decorate it with berries, shortbread crumbs, nuts or chocolate.

Cooking time: 60

Cooking time: 30 min

Servings – 5

Ingredients:

• Milk 1.5% – 1 tbsp.
• Cottage cheese – 200 gr.
• Agar-agar – 7 gr.
• Sugar - to taste.
• Raspberry syrup – 1/3 tbsp.

Cooking process:

Step 1. Pour the milk into the pan, add agar-agar, stir and leave for 20 minutes.

Step 2. After this, put the mixture on the fire, bring it to a boil and whisk.

Step 3. Without stopping whisking, add raspberry syrup.

Step 4. Next, add soft cottage cheese and sugar, mix until smooth.

Step 5. Whisk the mixture until it thickens.

Step 6.Transfer the milk-curd mass into molds and leave until completely hardened.

Step 7. Decorate the finished milk soufflé with chocolate and fresh berries. You will get a delicious and beautiful-looking dessert.

A simple and delicious pumpkin soufflé recipe

Exquisite, light and delicate pumpkin dessert. A properly prepared soufflé turns out as airy as a cloud. Due to the natural sweetness of pumpkin, you only need a little sugar.

Cooking time: 115

Cooking time: 30 min

Servings – 6-8

Ingredients:

• Pumpkin – 500 gr.
• Powdered milk – 200 ml.
• Cream 33% – 200 ml.
• Sugar – 150 gr.
• Corn starch – 2 tbsp.
• Chicken eggs – 5 pcs.
• Basil or mint for serving.

Cooking process:

Step 1. Peel the pumpkin and remove seeds, cut the pulp into pieces.

Step 2. Wrap the pumpkin in foil and bake in the oven at 200 degrees for 25 minutes.

Step 3. Puree the pumpkin with sugar until pureed.

Step 4. Add milk powder, cream, sugar, eggs and starch to the pumpkin puree. You should get a homogeneous thick mass.

Step 5. Pour the resulting dough into silicone molds. Pour water into a baking tray with high sides and lower the silicone molds into it. Bake the soufflé in the oven at 160 degrees for 60 minutes.

Step 6. The middle of the finished soufflé should tremble a little. Cool the pumpkin soufflé and place it in the refrigerator overnight.

Step 7. Then remove the soufflé from the molds, garnish with fresh basil or mint leaves and serve.