How to cook souffle
For this soufflé, you can use any fruit available in the bathing season.
For 4 servings:
peaches, peeled, seedless and cut into small pieces 2;
pineapple, cut into small pieces 1/2;
strawberries, cut in half 125 g;
Kirsh 2 tbsp. l .;
fine powdered sugar about 90 g;
egg yolks 4;
fine powdered sugar 1 tbsp. l .;
double cream, lightly whipped 2 tbsp. l .;
egg whites 5.
How to cook souffle Rothschild
Lightly oil a large dish for a souffle 17.5 cm deep. Tie the top of the form with a strip of waterproof paper. Pour fruit kirsha and sprinkle with a small amount of powdered sugar. Put the fruit on the bottom of the form for a souffle layer in 2.5 cm.
Beat the egg yolks thoroughly with fine icing sugar. Enter the whipped cream. Stir up the egg whites, preferably in a copper bowl. Add a spoonful of proteins to the yolks, then put the rest of the proteins. Transfer the egg mixture into the souffle form, sprinkle with powdered sugar and put in the middle of the oven, heated to 190 degrees Celsius, for 15 to 20 minutes.
When the souffle rises and turns red, quickly sprinkle it with powdered sugar and briefly return to the oven so that the sugar caramelized. Remove the waterproof paper and immediately serve on the table.
Apple souffle recipe
For 6 servings:
apples peeled and cut in half, with cut out cores of 6 pieces;
about 200 sugar;
juice and grated peel 1 lemon;
dry bread crumbs 30;
raisins about 30 g;
ground cinnamon 1 - 2 t;
Apple Souffle Recipe
Cook the apples in a very small amount of water with the addition of 30 grams of sugar and lemon juice so that they soften but still stay strong. Melt the butter in a saucepan on low heat, stir the flour and slowly pour in the milk, stirring constantly that! the sauce would have a uniform consistency. Boil for 1 minute, remove from heat and let cool for a while. Interfere! Sauce 150 g of sugar, lemon zest and egg yolks. Then beat the egg whites and enter into the mixture.
Oil the souffle mold of 1.25 l and inside with bread crumbs. Put a layer of 1 - 2.5 cm thick on the bottom. Fill the nests from under the cut core in the apples with apricot jam and put in each pair of raisins. Put the apples on top of the burrowing sauce.Pour the remaining sauce and bake in the oven at 180 degrees Celsius for 30 - 40 minutes. While the souffle is baked, mix the remaining sugar with cinnamon to taste and sprinkle the soufflé 10 minutes before cooked. Return the mold to the oven until the soufflé is covered in a brown crust. This souffle can be served in the same form in which it was baked, or turned and sprinkled with cinnamon sugar. It is also delicious cold.
Orange Peel Soufflé
To flavor a soufflé instead of vanilla, you can put it in milk before pasteurizing. In order not to overheat the egg mixture, do not bring the milk to a boil after pasteurization, allow it to cool gently, remove the vanilla pod and enter the milk mixture. From the pulp of oranges, you can make a mousse or souffle.
For 4 servings:
5 large umbilical oranges: 4 oranges allowed in half across, remove one zest;
milk 1/2 l;
egg yolks 3;
granulated sugar 60 g;
flour 2.5 tbsp. l .;
1 "Gran Marnier" or other orange liqueur 3 tbsp. l .;
vanilla extract 1 tsp;
egg whites 5;
fine sugar powder, sifted 2 tbsp. l.
Soufflé in orange peel recipe
Cut and remove the pulp of the oranges, being careful not to poke the peel. To make a base for souffles, pasteurize the milk in a saucepan.Put the egg yolks, grated orange zest and half the sugar of the 1st sand into a bowl and beat until thick. Stir in the flour. With stirring, pour in the milk and pour the mixture back into the pan. Bring to a boil and cook for 2 minutes, stirring continuously. Remove pan from heat and add orange liqueur and vanilla extract.
Beat the egg whites tightly, add the remaining granulated sugar and beat until shine. Add a quarter of the protein to the orange mixture, then add this mixture to the remaining proteins and mix gently. Pastry bag with a star-shaped spout, or just a spoon, arrange the soufflé in orange halves. Bake in the oven at 200 degrees Celsius for 5 minutes, until the soufflé is fluffy and rosy. Sprinkle the souffle with powdered sugar and put in the oven for another 2 minutes. Serve immediately on the table.
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