Delicious air on a plate: the history of soufflé

Soufflé is an invention of French cuisine. Translated, the word soufflé means “airy”. What explains the light, cloud-like consistency of this dish? Egg whites. In principle, making a soufflé is quite simple. First, the yolks are ground with some kind of base, and then protein foam is mixed into them. And to protect yourself from salmonella, which can lurk in raw eggs, the soufflé is baked. During heat treatment, the proteins increase in volume and harden into foam. This “airiness” gave the type of dish its name. In this article we will tell the story of the appearance of soufflé. We will also give you some simple recipes for preparing this dish.

Soufflé - general principles of preparation

When we hear the word “soufflé,” we imagine some kind of dish with a delicate consistency. And it’s no coincidence, because the French word souffle translates as “light touch.” If you think that soufflé can be exclusively dessert, then after reading the recipes below, you will understand that you were mistaken. By and large, you can make a soufflé from any product - fish, poultry, meat, vegetables, fruits. And, of course, there are plenty of soufflé creams or soufflé cakes. The main component of the soufflé is eggs, or rather, egg whites whipped into a strong foam. Grind meat, vegetables or fruits, add protein foam, heat process - and the soufflé is ready!

Soufflé is an ideal food option for children. It is known that there are no more discerning gourmets than kids. “I don’t like onions, I don’t eat meat, I don’t need fish!” If you prepare any dish in the form of a delicate souffle, then even a capricious taster will eat every last spoon. However, the soufflé will also please adults, because such a dish is much more unusual than, for example, just chicken or cottage cheese.

Recipe 1: Curd soufflé

If you want to turn ordinary cottage cheese into a work of culinary art, then there is nothing easier than making unsweetened cottage cheese soufflé. Cottage cheese is very useful for both children and adults, for the reason that it contains a lot of healthy and necessary protein. For soufflé, it is best to use homemade cottage cheese of medium fat content (up to 9%). You can, of course, take a fattier product, but then the dish will turn out to be a little heavy for the stomach. Is it possible to buy store-bought cottage cheese for soufflé? It is possible, but not for every brand. First of all, pay attention to the label. It’s not suitable for curd soufflé - “curd product” - a decent amount of soy is added. In addition, many manufacturers sin by adding powdered milk to dairy products. A cottage cheese soufflé made from such pseudo-cottage cheese will not work, even if you follow all the proportions and cooking rules.

Required ingredients:

• Cottage cheese (low-fat) 300 grams
• 3 medium sized eggs
• Seasonings

Cooking method:

1. Carefully separate the yolks from the whites. Place the whites in the refrigerator for a while.
2. Using a blender, combine the cottage cheese and yolks, add salt, pepper or your favorite seasonings. In such a soufflé it would also be appropriate to use chopped herbs, which can be introduced at this stage.
3. Remove the whites from the refrigerator. Beat them for about 6 minutes at medium speed, adding a little salt. When instead of proteins you get a strong shiny foam, then you can add them to the cottage cheese.
4. First add half of the whites into the curd mass, stir with a spatula until smooth. Add the remaining whites and mix slowly.
5. Turn on the oven to warm up to 180 degrees.
6. Take a soufflé mold (or molds), grease each one with butter and spoon the curd mixture into the pan.
7. As soon as you put the soufflé in the oven, you need to increase the oven temperature to 240 degrees. Bake the dish for about twenty minutes. Attention! During cooking, do not open the oven door under any circumstances, otherwise the soufflé will fall off.
8. In twenty minutes the soufflé is ready. Serve it immediately, otherwise it will lose its shape.

Recipe 2: Curd soufflé with apple

Today, more than a hundred variations of the preparation of cottage cheese soufflé are known, including with semolina and butter. These products “weight” the delicate soufflé, making it look more like a casserole. If you prepare 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 even be prepared in the microwave, and can then be stored in the refrigerator for two to three days.

Required ingredients:

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

Cooking method:

1. Peel and core the apple and puree it in a blender. Squeeze out the juice.
2. Break the eggs, separate the yolks from the whites.
3. Add cottage cheese and egg yolk to the apple, mix everything into a homogeneous mass.
4. Beat the egg whites with a mixer or blender along with powdered sugar. It is better to sift the powdered sugar through a sieve first, so the foam will be denser. Introduce the powder into the protein slowly, in a thin stream.
5. When the protein foam is ready, gradually add it to the curd mixture.
6. Grease a soufflé dish with oil and place the resulting mass there.
7. If you are making the soufflé in the oven, then place the pan in a preheated oven and bake for about 20 minutes. This soufflé will not rise or fall. If you want to cook the soufflé in the microwave, then ten minutes of preparation will be enough.

What else is known about soufflé?

In terms of composition, sweets such as marshmallows, marshmallows and marshmallows can be considered relatives of soufflé. Their origins are still closely connected with experiments, the French and egg whites.

Interestingly, marshmallow was originally prepared from the root of a medicinal plant - marshmallow, whose name in English sounds like marshmallow. To remove the bitterness, honey was added to it, then sugar. Experimenters by nature, French chefs added their favorite fluffy whipped egg whites to the sweetness.

Over time, marshmallow was completely removed from the recipe, leaving only the name marshmallow as a reminder of its origin.

Another delicacy similar to soufflé is marshmallows. His story began in Rus'. Oddly enough, the ancestor of marshmallow is Russian marshmallow, which was originally made from whipped Antonov apples. Then, to give them a beautiful white color, they began to mix in egg whites. But then, again, things could not have happened without the French. Trying to repeat the preparation of marshmallows, as if out of habit, they beat the whites of chicken eggs, eventually obtaining a completely new type of sweetness.

The product was named after the ancient Greek god of wind - Zephyr

Recipe 3: Meat soufflé

You can safely prepare this dish if you follow a healthy lifestyle. After all, we are used to eating meat in the form of chops or cutlets, which is in no way associated with “proper food.” At the same time, red meat is extremely healthy and important for both the female and male bodies. Meat is rich in proteins and essential amino acids. If you prepare a meat soufflé from lean meat, you will create a tasty and healthy, almost dietary dish. For this recipe you will need steamed pork, low-fat cream and, of course, a chicken egg.

Required ingredients:

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

Cooking method:

1. Break the egg, separate the yolks from the whites. Place the whites in the refrigerator.
2. Steam the meat. Cool and cut it into cubes. Place the meat pieces in a blender and grind it. Add milk, cream, egg yolks, and seasoning to the bowl with the meat. Beat everything again with a blender.
3. Beat the chilled whites with a mixer until thick and shiny foam. Add a pinch of salt to the whites.
4. Add half of the whites to the meat puree and mix with a spoon.
5. Add the rest of the protein foam to the mixture, stir everything until smooth.
6. Preheat the oven to 200 degrees. Place the soufflé in a greased mold (or molds) and bake for about 20 minutes. Do not open the oven at this time.

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Series of messages “Soufflé.
Souffle.": Part 1 - How to prepare a three-layer marshmallow and creamy soufflé. Part 2 - Sweet soufflé - 30 delicious homemade recipes.

Recipe 4: Meat soufflé with vegetables

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

Required ingredients:

• Meat 400 grams
• Sour cream (20-25%) 200 ml
• Onion 1 piece
• Carrot 1 piece
• White cabbage 200 grams
• Chicken egg 3 pieces
• Seasonings

Cooking method:

1. Steam or boil the meat. Cut into pieces and grind into puree.
2. Peel the vegetables and also puree them, add to the meat.
3. Separate the yolks from the whites. Add yolks to meat and vegetables, sour cream, seasonings.
4. Beat the egg whites with salt until thick foam.
5. Introduce the foam gradually into the meat mass. Stir the first half of the whites with a blender, and the second half slowly with a spoon. Place the soufflé in a greased form.
6. Bake the soufflé in a preheated oven at 240 degrees for about 20 minutes.

Chocolate dessert

Who wouldn't want to try a delicate dessert with a rich chocolate flavor? Even the most fastidious gourmets will appreciate such a mouth-watering delicacy. Chocolate vanilla soufflé has a rich taste, light aroma and a very seductive appearance. Preparing dessert is no more difficult than its classic counterpart.

To create a chocolate treat you will need:

• 30 grams of butter;
• 300 milliliters of milk with any fat content;
• 200 grams of dark chocolate;
• 50 grams of granulated sugar;
• 4 large chicken eggs;
• 25 grams of wheat flour;
• 4-5 drops of vanilla extract or 8 grams of vanillin.

To prevent the soufflé from sticking, you will need:

• 30 grams of granulated sugar;
• 25 grams of butter.

Recipe 5: Chicken soufflé

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

Required ingredients:

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

Cooking method:

1. Separate the yolks from the whites, put the whites in the refrigerator.
2. Boil chicken fillet in salted water, cool.
3. Grind chicken, cream and egg yolks in a blender. Add seasonings.
4. Beat the egg whites with a mixer and salt until thick foam forms.
5. Add foam to the chicken mixture and mix with a spoon.
6. Fill a greased pan with chicken mixture. Preheat the oven at 220 degrees and bake the soufflé for 20 minutes. Serve hot.

Recipe 6: Chicken soufflé with broccoli

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

Required ingredients:

• 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 whites, put the whites in the refrigerator for a while.
2. Steam the chicken and cool.
3. Wash the broccoli and cut into pieces.
4. In a blender, puree chicken and broccoli, pour in cream, add egg yolks. Add seasonings to taste.
5. Beat the egg whites at medium speed with a mixer until stiff, add a pinch of salt.
6. Add the protein foam into the resulting chicken mixture and stir slowly with a spoon.
7. Preheat the oven to 200 degrees.
8. Fill the greased form with the mixture. Bake the soufflé for 25 minutes. Serve hot.

Making a chocolate treat

Pour the milk into a small non-stick saucepan. Add butter. Place the container over low heat and bring to a boil. Cool the milk to 50-60 degrees.

Separate the whites from the yolks. Set the first ones aside - they will be needed a little later. Place the yolks in a deep container, add sugar and flour to them and mix the mixture thoroughly with a whisk. Pour in a few tablespoons of warm milk. Mix all ingredients again until smooth.

Pour all the milk into the egg mixture in a thin stream. During this process, the mixture must be stirred regularly with a whisk to ensure it is homogeneous.

Divide the chocolate into two equal parts. Break one of them into squares, the second into very small pieces.

Pour the resulting mass into a small saucepan and then place over low heat. Cook, stirring regularly, until the mixture thickens. Add the chocolate squares and wait until they are completely dissolved, then pour in the vanilla extract (vanillin). Remove the container from the heat and transfer its contents to a deep bowl. Let it cool a little, and at this time start preparing the proteins - they need to be beaten to the state of stable peaks.

Carefully fold the protein foam into the milk-egg mixture. Add small pieces of chocolate and stir the mixture with a whisk. This must be done carefully, moving from bottom to top. Otherwise, the whites may fall off and the soufflé will not rise.

Grease portioned dessert molds with butter and sprinkle with granulated sugar, then evenly distribute the chocolate mixture over them. Place in an oven preheated to 180 degrees for 30 minutes.

Serve hot with a cup of aromatic coffee.

Recipe 7: Chocolate soufflé for children

How sometimes you want to pamper your children with a delicious dessert! But what is sold in stores under the name “dessert” has a high calorie content, and is also rich in GMOs, carcinogens and fats. In this case, why not cook a delicious dish at home? Chocolate soufflé with coconut is sure to please your little ones, and it is also healthy and nutritious!

Required ingredients:

• Milk 400 ml
• Sugar 100 grams
• 3 medium sized eggs
• Bitter chocolate 1 bar (100 grams)
• coconut flakes
• Cocoa 1 tablespoon (for decoration)

Cooking method:

1. Preheat the oven by setting the temperature to 180 degrees.
2. Mix sugar, coconut and chocolate, broken into cubes.
3. Bring the milk to a boil and pour it into the mixture, stirring with a spoon. The chocolate should be completely dissolved.
4. Separate the whites from the yolks. Beat the egg whites until they form a thick foam. Add egg white foam to chocolate mixture. Pour the mixture into the mold and bake in the oven for 40-45 minutes.
5. You can sprinkle the finished soufflé with cocoa.

Recipe 8: Creamy soufflé for children

Another version of the “children’s” soufflé, but this time the dessert will be creamy and not so sweet with a delicate consistency.

Required ingredients:

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

Cooking method:

1. Pour milk over gelatin and leave to swell.
2. Combine the cream and condensed milk in a metal ladle, place on the fire and bring to a boil. Boil for no more than one minute.
3. Add gelatin to the mixture and stir quickly. Let the mixture cool.
4. Add cheese to milk and cream, stir with a mixer at medium speed for about 8-10 minutes.
5. Transfer the resulting cream into a mold and refrigerate for several hours.

Recipe 9: Fish soufflé

A very tender and at the same time healthy soufflé will be obtained if you prepare it from white varieties of fish. Take pelengas fish, hake or halibut for the dish.

Required ingredients:

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

Cooking method:

1. Wash the fish fillet, remove bones and skin. Steam, cool.
2. Separate the yolks from the whites; cool the whites in the refrigerator.
3. Peel the onion and cut into several pieces.
4. Mix fish, bread, cream, onion, and seasonings in a blender bowl.
5. Remove the egg whites from the refrigerator, add salt and beat with a mixer for about 5 minutes.
6. Add the protein foam into the fish mixture and stir.
7. Preheat the oven to 220 degrees.
8. Place the mixture in a greased pan and bake in the oven for 20 minutes.

How to cook “Classic soufflé”

Prepare all the necessary ingredients. Eggs, as for sponge cakes, should only be from the refrigerator, as cold as possible.

Melt the butter, add flour to it.

Add sugar or powdered sugar, vanilla sugar and mix everything well. Bring the resulting mixture to a boil and remove from heat. I prefer to do this in a water bath.

Separate the yolks from the whites. Whisk the yolks until they lighten and add to the milk mixture, stirring.

Separately, in a dry and clean bowl, beat the egg whites with a pinch of salt until stiff peaks form and add to the prepared mixture. As carefully as possible, so as not to add to the mixture, mix everything into a homogeneous mass.

Transfer the soufflé dough into molds and place in an oven preheated to 180 degrees for 20 minutes. Please note: fill the molds approximately 2/3 of their volume, since the soufflé will increase in volume quite significantly.

After the soufflé is ready, turn off the oven, but do not take the soufflé out; it will immediately fall due to a sharp temperature change. Keep it in the oven for another 10-15 minutes and then take it out.

Recipe 10: Fish fillet with carrots

If you decide to make a more unusual fish soufflé, add some carrots and herbs to it.

Required ingredients:

• White fish 350 grams
• Sour cream 150 ml
• Cream 100 ml (fat content up to 15%)
• Onion 1 piece
• 2 medium sized carrots
• Fresh parsley
• White bread 100 grams
• Egg 3 medium size
• Seasoning

Cooking method:

1. Wash the washed fish fillet and boil in salted water until cooked. Cool the finished fish.
2. Break the eggs, separate the yolks from the whites, and put the whites in the refrigerator to cool.
3. Peel the onion and cut into several pieces. Wash the carrots, cut off the tails, and cut into cubes with a knife.
4. Wash and chop the parsley.
5. Use a blender to puree boiled fish, bread, sour cream, cream, onions, carrots, parsley, and seasonings.
6. Beat the chilled whites in a blender for 5-7 minutes, lightly salting them.
7. Add the resulting protein foam to the mixture of fish and vegetables, stir with a spoon.
8. Preheat the oven to 200 degrees.
9. Place the mixture in a greased baking dish and bake in the oven for 20 minutes, setting the oven temperature to 220 degrees.

Recipe 11: Vegetable soufflé in a slow cooker

If you are wondering what unusual and tasty thing to cook from vegetables, then take note of the following recipe.

Required ingredients:

• Cauliflower 150 grams
• Broccoli 150 grams
• 1 carrot
• 2 fresh egg whites
• Water for multicooker
• Cream 50 ml (fat content up to 15%)
• Seasonings

Cooking method:

1. Wash the vegetables. Peel the carrots using a metal brush and cut into pieces.
2. Also cut the cabbage into pieces.
3. Pour 500 ml of water into the multicooker and turn on the “Steam” mode. Place vegetables in a container and cook for 20 minutes.
4. Cool the vegetables and beat each vegetable separately in a blender, adding cream to them.
5. Beat the egg whites with salt until thick and dense foam. Divide the resulting foam into three parts and add to the vegetables.
6. Take a silicone mold. Place carrots on the bottom, then cauliflower, and broccoli on top.
7. Turn on the “Steam” program and cook the vegetable soufflé for 10 minutes.

Recipe 12: Cream soufflé

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

Required ingredients:

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

Cooking method:

1. Soak gelatin in milk and dissolve in a water bath.
2. Beat the sour cream with a mixer, gradually adding powdered sugar and vanilla. Beat with a mixer for about 6 minutes, until the mixture increases in size by 2-3 times.
3. Pour gelatin into sour cream.
4. Pour the sour cream mixture into the mold and leave to cool for several hours in the refrigerator.

Fish soufflé

We fillet half a kilo of hake. Grind the meat with a blender. Add a spoonful of soy sauce. Add salt to taste. Add two yolks (we put the whites in the refrigerator for a while). Beat the minced meat with a fork. Add two tablespoons of sour cream. Beat again. We light the fire so that the oven warms up to one hundred and eighty degrees. Take the whites out of the refrigerator and beat them with a pinch of salt until they form firm and stable peaks. Carefully mix this foam into the fish base. Fill the mold with the mixture. There is no need to grease it with oil: we will prepare this soufflé for children in a water bath. So it will be more dietary. Fill the pan with water. Place a baking dish on it. Water should not reach the edges of this heatproof container. Bake for half an hour. Serve with cheese sauce, Olandez or Bechamel. Children love this fish soufflé. After all, it does not contain bones, is tender and airy. Not only hake, but also other fish are suitable for this dish.

Recipe 13: Liver soufflé

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

Required ingredients:

• Chicken egg 3 pieces
• Chicken liver 400 grams
• 1 carrot
• 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 the vegetables in a blender.
3. Wash the chicken liver and add to the vegetables, chop. Add yolks, flour, seasoning.
4. Beat the whites with salt until thick and dense foam. Add the foam to the liver mixture and mix.
5. Preheat the oven to 180 degrees.
6. Pour the liver mixture into a greased pan and bake for about 40 minutes.

Recipe 14: Bird's Milk Soufflé

We have all tried the Bird's Milk dessert more than once, 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 prepare a French dessert and you, your loved ones will appreciate it.

Required ingredients:

• Mascropone cheese (or any other unsalted curd cheese) 400 grams
• Powdered sugar 100 grams
• Cream (fat content not less than 20%)
• Gelatin 10 grams (1 sachet)

Cooking method:

1. Soak the gelatin in water.
2. Beat the cream at medium speed with a mixer, gradually adding powdered sugar.
3. Gradually add curd cheese to the cream, continuing to mix the mixture with a mixer at medium speed.
4. Add gelatin to the mixture while continuing to stir.
5. Transfer the soufflé into a mold and place it in the refrigerator for several hours to harden.

"Bird's milk"

These delicious candies can be made at home. They will have a shorter shelf life, but they will be more useful. How to prepare Bird's Milk soufflé? Soak one and a half tablespoons of gelatin in a glass of warm water. After a quarter of an hour, warm it up in a water bath. Gelatin should completely dissolve. Beat four chilled egg whites to stiff peaks. In the process, gradually add a glass of sugar to them. When the foam becomes shiny and stable, pour in the dissolved gelatin. Beat again. Line a baking tray large enough to fit in the refrigerator with baking paper. Pour out the soufflé. Level the surface with a knife. Let cool for at least twenty minutes. Heat a chocolate bar in a water bath. Thickly coat the frozen soufflé. Let it cool. We cut the candies with a hot knife so that the chocolate does not crack.

Soufflé - secrets and useful tips from the best chefs

1. Proteins must be introduced into the mixture of other components carefully, in two steps. First, add half the foam, mix with other ingredients, then add the remaining ingredients to the mixture.
2. To beat the soufflé, be sure to use a mixer or blender, since it will not be possible to beat the whites with your hands and a whisk to a dense foam.
3. If you are making the soufflé as a main dish, add a little salt to the whites. For desserts, it is better to use powdered sugar instead of sugar.

Useful links:

Soufflé as a cream for a cake

At the end of the nineteenth century, “brulee” was invented. This is not ice cream at all, but a cream soufflé baked to a caramel color. They can be used to decorate a cake or serve as an independent dessert. And if you don’t bake the sugar onto the caramel, you’ll get an airy white soufflé. A pack of gelatin should be filled with warm milk (not a full glass), and then heated in a water bath. Mix three hundred and sixty grams of store-bought sour cream with 140 g of powdered sugar and a pinch of vanillin. Beat for about ten minutes. Pour in cooled milk with gelatin. Now let's start finishing. We cut three types of multi-colored jelly into small pieces. You can make it yourself or use store-bought marmalade. Add jelly to the mixture. Stir and put in the refrigerator.