Cream souffle

Cream souffle

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Souffle Cream Ingredients

  1. Sugar 100 grams
  2. Pure water 200 ml
  3. Powdered sugar 2-3 tablespoons
  4. Vanilla Sugar 1 sachet
  5. Acid Lemon Pinch
  6. Gelatin 40 grams
  7. Milk (any fat content) 1 cup
  8. Butter 300 grams
  9. 10 eggs (very fresh and better with bright yolks)
  10. Sugar 2 cups
  11. Premium wheat flour 1 tablespoon
  • Main ingredients: Milk, Butter
  • Serving 4 servings
  • World Cuisine


Cup or measuring cup, Enameled bowl, Whisk, Tablespoon, Sieve (gauze), Casserole

Cooking soufflé cream:

Step 1: Raise the gelatin.

Pick up a bag of gelatin. After that, you need to take a cup prepared in advance and pour 150 grams of warm boiled water there, then stirring it to pour out the gelatin (stir constantly so that the gelatin does not collect into lumps). When done, you need to let the gelatin brew, about 30 minutes.

Step 2: Cook the cream souffle.

Getting to the dessert. To do this, take an enameled bowl, rub the yolks with 1 cup of sugar in it, first separating them from the proteins, then you need to pour the milk and stir well. After stirring, add the flour, mix and bring to a boil in a water bath. For a water bath, it is necessary to put a pan on the stove filled to the middle or slightly less with water, when the water boils, take an enameled bowl with the prepared mixture, put it on top of the pan and constantly stirring, bring the mass to a boil. Then remove from the bath and cool.

Step 3: Mix the mixture.

While the mass is cooling, you need to beat 300 grams of soft butter with vanilla sugar. Mix the butter with cream and beat with a whisk. Preheat gelatin that has already settled down, strain and cool slightly. Beat the whites with 1 cup sugar until "peaks", then pour in the gelatin and mix well. Now combine the protein and yolk masses, gently stirring with a large tablespoon. We spread the souffle in portioned forms and put it out in the cold, let it harden for about 4 hours.

Step 4: Serve the cream souffle.

Serve the cream soufflé by laying on a saucer or in an ice cream maker, lay any berry in the middle, you can also decorate it with a leaf of mint or lemon balm, pour on top with any fruit syrup. Enjoy your meal!

Recipe Tips:

- - If this soufflé is put on a biscuit cake (placed in a detachable form), and on top another cake, then cooled to solidification (preferably at night) and doused with chocolate icing, you get a big and tasty Bird's milk cake.

- - Having previously prepared custard cakes with this souffle, you can start them ("swans" for a children's holiday). Thus, to diversify the dessert.

- - Lemon jelly can be replaced with any other jelly, at your discretion, and you can also make assorted jelly by mixing several types.