How to make a soufflé from gelatin. Sirne soufflé - a recipe with gelatin and fresh fruit. For the sake of the cooks. How to make gelatin dessert with bananas

Today we will share a recipe on how to make the most delicious “Bird's Milk” cake with gelatin (agar-agar) without whipping, simply and smoothly.

This dessert can be enjoyed by girls and women who want to lose weight, especially in the first half of the day, because as the day goes on you will collapse and burn all your calories!

🔸for 100 grams - 144.18 kcal 🔸Used - 13.44/7.72/4.41🔸

Ingredients:

Chicken egg, medium size - 5 pcs.
Gelatin abo Agar-Agar - 18 g
Pasteurized milk 1% - 100 ml
Vyvsyan boroshno (milk milk) - 0.5 tbsp. l
Pidsolodzhuvach (Fitparad) - for relish
Strength behind the relish

How to prepare bird's milk?

Let's take a look at the simplest and most advanced way to make bird's milk soufflé at home.

Preparation:

Eggs. All beans are carefully added to the whites so that every drop of the beans does not reach the whites. Then all the whites are sent to the refrigerator to cool.

Gelatin or agar-agar is filled with water at room temperature and left to swell.

At the bead, add the Fitparad for relish and beat with a mixer on hot liquid until it becomes a light yellow consistency.

The oatmeal is ground using kavomolts or borosno. Then we add it to the soup. We also add milk. Mix well. We put it on a water lazne until it thickens and has the consistency of cream. Then it is cooled to room temperature and placed in the refrigerator.

Now let's move on to the proteins. Add a little salt to them and beat them at high speed with a mixer/blender until they become stiff peaks (if the whites are turned into a creamy peak of such a concentration that they need to be taken with a spoon and not One is not lost from proteins).

During the process of beating the whites, add the sugar substitute Fitparad for relish (remember, this is a concentrate!) and continue beating, increasing the fluidity of the mixer.

Cool the buttercream in the refrigerator with a mixer. I present.

Warmly mixed gelatin/agar-agar is carefully added to the beaten egg white using a spoon and carefully mixed with the flour from the bottom so that the foam does not fall.

Carefully pour in the buttercream and mix until it becomes a homogeneous mass.

We put all the prepared masa into a mold (preferably a silicone one) and put it in the refrigerator overnight.

Diet soufflé for the Bird's milk cake in this recipe turns out to be very tender and low-calorie, which is good for those who are thinner or maintain their vagina.

Delicious!

It seems that there is no need to explain why the soufflé differs from the jelly with cheese? Why is it still necessary? When ready to serve, add thick and springy jelly to the soufflé so that it comes out soft, plump and porous. The aroma and velvety charcuterie soufflé are prepared at home.

The soufflé can be prepared not only in a baked form - in an oven, multicooker or in a steamer. It is best to make sour cream soufflé without baking, then you will want to mix the mixture with agar-agar or gelatin. In honor of Olesya, who washed away this dessert herb, I am sharing with you a recipe for gelatin-based cheese soufflé, which does not require baking.

The main task when preparing a cheese soufflé (especially for me) is to create a porous and airy texture for the finished dessert. For this purpose, you can speed up with low moves, which is not difficult at all. First of all, create the necessary amount of beaten egg whites or beaten tops, which are added to the remaining mixture of the already prepared cheese base. Or it’s too long to beat with a mixer before it’s time to cool down the cheesecake with gelatin.

I prepare the soufflé with cheese the other way, so that I never have to get the fatty tops, and my hard-working kitchen assistant is always at hand. If your mixer is weak, you may not be able to beat thoroughly, then speed up the process with the whites or tops in the same way.

The finished syringe soufflé can be served as an independent dessert, garnished with fresh fruit, berries, mint or lemon balm. In addition, it is perfectly suitable for preparing homemade cakes, which serves as a base and oxamite crust. From the specified quantity of products, two fairly decent portions of dessert or cake bowl with a diameter of 16-18 centimeters will come out.

Ingredients:

Preparation of the dish from the photo.

The recipe for a delicate cheese soufflé includes the following ingredients: cheese, sour cream, milk, zukor, gelatin and vanillin (for bananas). Sir Raju choose not dry, not grainy, either fatty or fatty, or paste-like. Use sour cream, as well as milk, regardless of fat content. Adjust the strength of the zukru according to your taste (I ended up with a licorice soufflé in the world), and vanilla literally needs a pinch for its aroma. You can replace it with a teaspoon of vanilla cherries or a few drops of vanilla extract.

Option 1. You can beat all the ingredients using a mixer at high speed, but there will be grains of siru in the mixture. Of course, you can first rub the cheese through a sieve 1-2 times, then the cheese will be richer.

Option 2. Try everything using a manual blender. I prefer this method, because the result is absolutely homogeneous cheese without a single grain of cheese. And just like that, the crystals of the turmeric sand are being broken apart.

Now let's move on to gelatin. There may be options for your preparation here. In any case, you should always read the instructions on the package. All types of gelatin need to be soaked in a warm room for 30-40 minutes, and other types (my option) should be dissolved in a hot room. We need to dispense 15 grams (that's one tablespoon) of gelatin from 200 milliliters of milk. Sweet gelatin is poured into hot (85-90 degrees) milk and, with intensive stirring, dissolves almost completely. Plain gelatin is soaked in cold milk for 30-40 minutes, then heated over medium heat with constant stirring until dissolved, at which point it is not brought to a boil at all times. This can lead to the fact that the soufflé will not catch the next day.

Then, in a thin stream, add gelatin into the cheese mixture, which has already cooled until it is warm. Just strain it thoroughly through a sieve, so that the finished cheese soufflé does not contain any grains of gelatin that could be broken down. Mix everything well with a mixer or a whisk and put it in the refrigerator for 5-7 minutes, so that the mixture begins to splutter, become chewy, or even slightly. For the chilling time when churning the gelatin, we will need the bulbs again.

Then beat everything at once at high speed for at least 10 minutes until the mixture is well-blended. If you use this croissant, the soufflé will not have the required lightness, and it will simply turn out to be a savory jelly. After beating the butter at this stage, you can add the base of the beaten top to the curd, which will make the finished dessert even more fluffy, porous and tender. To do this, first beat 150-200 ml of fatty (not less than 30%) tops to soft peaks, and then carefully stir them in with a spatula or whisk. Just don’t beat with a mixer, otherwise you may over-mix the mixture and then you’ll end up with the syrup coming out of the tops. Before the fatty tops are reached, whisk 2-3 fresh egg whites until stiff peaks form, and then stir in the cheese base.

Since childhood, I fell in love with this dessert - syringe soufflé. The recipe with gelatin is very simple, and you don’t have much time to prepare the dessert. This herb can be made with added fruits, cocoa, vanilla, and cinnamon. The clever gentleman will decide to make a sour cream soufflé with gelatin for the cake.

The correct soufflé is literally in the mouth. A well-prepared dessert will be incredibly tender and fluffy. Its texture is ideally velvety and porous. This all comes down to advanced technologies for preparing the dessert, and the process of beating the eggs and tops is especially important.

So, how do you prepare a proper soufflé? The recipe with gelatin (and not more) is listed below.

Classic soufflé

Mix 1.5 bottles of fatty or full-fat syrup with a small bottle of sour cream. Add 3 tbsp here. l. a peel and a pinch of vanilla. All these ingredients must be beaten until the grains have completely disappeared and a homogeneous mass has been formed.

15 grams of gelatin are dispensed in a glass of warm milk, then strained through a sieve and left to rest for the next hour, so immediately beat the cheese mixture with a mixer. It is necessary to work at a high speed for 5 minutes, then begin to pour in the milk with gelatin in a thin stream, stirring all the components without stirring.

Then put the mixture in the refrigerator for 10 minutes (just at this moment such valuable bulbs in the soufflé are created). After removing the curd from the refrigerator, you need to beat it thoroughly once again (at least 10 pieces) - for the consistency of the finished product, it will be light and light.

Now is the time to prepare the tops, which will add tenderness to the dessert. To do this, beat a bottle of fatty peaks with a mixer until a thick mass is formed - this is cream with peaks. Then smoothly move the prepared cream into the sour cream soufflé, bringing the mixture until smooth using a whisk.

Now you need to carefully spread the cheese-top mixture into molds and put it in the refrigerator - at this stage you can prepare the cheese soufflé. The recipe with gelatin leaves the dessert for 1.5-2 years. Afterwards the product is ready for use.

The result is a cheese soufflé - a dietary delight for lovers of low-calorie desserts.

Vanilla-syurney soufflé

To repeat the bottle of syrah, you need to take three eggs and a large spoonful of vanilla bean curd. All these ingredients are well beaten, after which you can add a tablespoon of yogurt. Remove the masa and place it in the oven, heated to a temperature of 160 degrees, for baking. It will take you a little hour - about 15-20 hvilins.

This soufflé will be richer and incredibly savory both warm and cold.

Sirne soufflé with gelatin and fruit

The ideal snack is not too tasty, but low in calories. In Vrantz, you can easily, literally by treating the hvilini, prepare a soufflé of syrna. The recipe with gelatin is very simple, so this kind of culinary mystery can be brought into reality by Mr. Cob.

For this preparation, take ¼ kg of cheese, add one round and 2 whites. In such a warehouse, the ingredients must be mixed using a mixer. Next, add fruit cut into small cubes (you can choose according to your discretion, for example, one banana will be enough). Add tsukor to the taste here. After thorough mixing with a spoon or a whisk, the dessert is placed in a microwave oven for 2-3 minutes. After the end of this hour, the herb will be ready for consumption.

Sirne soufflé with gelatin and cocoa

This dessert will become a favorite for chocolate lovers. To prepare it, you need to take a tablespoon of gelatin and dissolve it in water, according to the instructions on the package.

Place 400 grams of grated syrup in a small bowl, and after adding a couple of tablespoons of cocoa, you can mix the butter. Now you need to add honey here, following your instructions about the malt dessert, and, using a high-temperature blender, pour a glass of milk into the mixture. After the buttermilk mass has a uniform consistency, diluted gelatin is added to it and the beating is continued until ready.

That's it! It’s so easy to prepare a chocolate and syringe soufflé! The recipe with gelatin and cocoa is very simple.

Sirne soufflé with added semolina

In one bowl, combine one gram of syrup, three spoonfuls, 1/3 bottle of semolina, 60 grams of zucchini, a tablespoon of vanilla and fluff for dough. All ingredients must be beaten using a mixer. In a dry bowl, beat three egg whites until they reach a thick consistency. They should be carefully combined with other ingredients.

Remove the traces from the baking dish and place in the oven for 40 minutes (cook at 160 degrees).

After the soufflé is ready, you need to remove it, judge the crumbs, add chopped fruit and pour in the jelly. The dessert is placed in the refrigerator until the surface is completely covered.

During the day, a small amount of chopped fruit can be added to the soufflé mixture before baking. The soufflé prepared in this recipe is more dietary, since it contains very few calories.

Since childhood, I have loved so many people for this dessert - syringe soufflé. The recipe with gelatin is very simple, and you don’t have much time to prepare the dessert. This herb can be made with added fruits, cocoa, vanilla, and cinnamon. The clever gentleman will decide to make a sour cream soufflé with gelatin for the cake.

How can a soufflé be prepared correctly?

So, how do you prepare a proper soufflé? The recipe with gelatin (and not more) is listed below.

Classic soufflé

Then put the mixture in the refrigerator for 10 minutes (just at this moment such valuable bulbs in the soufflé are created). After removing the curd from the refrigerator, you need to beat it thoroughly again (at least 10 pieces) - for the consistency of the finished product, it will be light and light.

Now you need to carefully place it behind the molds and put it in the refrigerator - at this stage the syringe soufflé may be ready. The recipe with gelatin leaves the dessert for 1.5-2 years. Afterwards the product is ready for use.

The result is a sour cream soufflé - a dietary delight for lovers of low-calorie desserts.

Vanilla-syurney soufflé

This soufflé will be richer and incredibly savory both warm and cold.

Sirne soufflé with gelatin and fruit

The ideal snack is not too tasty, but also low in calories. In Vrantz, you can easily, literally by treating the hvilini, prepare a soufflé of syrna. The recipe with gelatin is very simple, so this kind of culinary mystery can be brought into reality by Mr. Cob.

For this preparation, take 1/4 kg of cheese, add one round and 2 whites. In such a warehouse, the ingredients must be mixed using a mixer. Next, add fruit cut into small cubes (you can choose according to your discretion, for example, one banana will be enough). Add tsukor to the taste here. After vigorous stirring with a spoon or a whisk, the dessert is reduced to 2-3 minutes. After the end of this hour, the herb will be ready for consumption.

Sirne soufflé with gelatin and cocoa

This dessert will become a favorite for chocolate lovers. To prepare it, you need to take a tablespoon of gelatin and dissolve it in water, according to the instructions on the package.

That's it! It’s so easy to prepare a chocolate and syringe soufflé! The recipe with gelatin and cocoa is very simple.

Sirne soufflé with added semolina

Remove the traces from the baking dish and place in the oven for 40 minutes (cook at 160 degrees).

After the soufflé is ready, you need to remove it, judge the crumbs, add chopped fruit and pour in the jelly. The dessert is placed in the refrigerator until the surface is completely covered.

During the day, a small amount of chopped fruit can be added to the soufflé mixture before baking. The soufflé prepared in this recipe is more dietary, since it contains very few calories.

Homemade soufflé with gelatin Rye and Khmari.

This soufflé can be prepared both before the Christmas table and before friendly get-togethers. It’s even more tender and light, and for this soufflé it took away the affectionate name of “Rozhev’s Hmary”. This is a very delicate and beautiful dessert that your loved ones will appreciate. The jelly is ready, as it is included in this recipe, it can be something like: midnight, orange or something. With a minimum of ingredients, you prepare an original herb with a unique taste. The trickiest part of the prepared soufflé is to wait until you find it, even if you really want to try it again! Prepare this dessert and taste it!

In order to prepare a soufflé at home, we need:

Ready jelly dry with raspberry flavor – 1 package (45 g)
Gelatin – 2 teaspoons
Tsukor-pisok – 4 tbsp. spoons
Water – 200 ml
Tsukrova powder – 2 tbsp. spoons
Oliya sonyashnikova refined – 0.5 tbsp. spoons

Number of servings – 6
Preparation hour – 5 hours
An hour of preparation - 30 hvilins + an hour for catching.

Recipe for soufflé with gelatin at home.

1. Prepare all the necessary ingredients. For consumption you can buy cinnamon powder. Oliya is intended for oiling the knife during the hour of carving dessert.

2. Pour 50 ml of cold boiled water over the gelatin and let it swell.

3. Dissolve the gelatin in a water bath and cool to room temperature (Remember! It’s not always possible for it to boil).

4. Place the dry powder of the prepared jelly in a saucepan and mix.

5. Bring any excess water (150 ml) to a boil, add dry mixture, stir until completely dissolved, add gelatin and stir again. Cool the masa.

6. Place the mixture in a mixer bowl and beat for 12-15 minutes until it becomes a creamy white-brown mixture.

7. Place the masa that comes out in a mold lined with grub butter, flatten it, cover it with foil and put it in the refrigerator to freeze (for example, at night).