Cottage cheese, vanilla, sour cream soufflé - there are countless varieties of this unusual dessert, as they say.. So what is this mysterious soufflé dish and how is it prepared?
In fact, everything is simple: the secret of the most delicate French delicacy lies in its very name. It literally means "air". That's what this delicacy is. There are two ways to prepare soufflé: hot (baking) and cold (freezing).
The cold form of this dessert is prepared using gelatin. Whipped proteins provide an airy consistency to the hot. Various products are used as additions: cottage cheese, berries, chocolate, which give the dish a certain taste. Sour cream souffle can be prepared in both ways.
Soufflé baked in the oven increases in size many times during the baking process, but quickly falls off - literally within 20 minutes. Therefore, it is served hot, immediately after preparation. To create it you will need:
- 5 eggs (chicken);
- 2 cups sour cream (15 - 20% fat);
- 50 g flour;
- ½ cup granulated sugar:
- 30 g of powdered sugar (for decoration);
- zest of 1 lemon or orange;
- butter (for greasing the form).
Hot sour cream soufflé is prepared as follows:
- The main condition for successful preparation is the same temperature of all components of the future dessert. Therefore, eggs and sour cream must be removed from the refrigerator in advance.
- Mix sour cream with flour. Put the mixture on the fire and, stirring, boil the mass until it thickens (5 minutes). After that, remove from heat and cool.
- While the sour cream is cooling, you need to do the eggs. Thoroughly grind the yolks with zest and granulated sugar, achieving complete dissolution of the grains. Then combine with sour cream cooled to room temperature.
- It's time for the proteins. They need to be beaten into a strong, stable foam. After that, gently fold into the creamy-yolk mixture.
- Souffle is baked at a fairly high temperature - 180 - 200 degrees. Molds, before filling them with dough, need to be prepared: oil the walls and sprinkle them with sugar. Baking will take 20-25 minutes. Decorate the finished soufflé with powdered sugar.
cold option
Cold souffle with sour cream is prepared without eggs, but using gelatin. The proposed option, in addition to sour cream, is enriched with additional flavor accents: strawberries and prunes. To create this delicate delicacy, you will need to stock up:
- sour cream 20 -25% fat - 200 g;
- fresh strawberries - 250 g;
- prunes - 100 g;
- gelatin - 5 g;
- sugar (preferably brown) - 4 tbsp. l.;
- cooled boiled water - 5 tbsp. l.;
- almond petals - for decoration.
Let's start the creation process:
- First, soak the gelatin in cooled boiled water. 5 grams indicated in the recipe is enough (you don’t need to take more) - the soufflé will turn out to be very tender, and at the same time it will keep its shape well.
- While the gelatin is soaking, you need to take care of the prunes: pour hot water over it for a while. In the meantime, it swells, rinse the strawberries, cut them into halves and, using a blender, turn into puree.
- Mix sour cream with sugar, then add strawberry puree to it. Gently mix the mass until smooth.
- Dry the prunes, finely chop and arrange in bowls. Heat gelatin until dissolved. Straining, add to its sour cream and berry mass, which is then poured into bowls and put in the refrigerator.
The souffle will harden for three hours. The finished dessert can be decorated with almond petals or strawberries. Delicious tender delicacy is ready!
Video recipe for making sour cream soufflé
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Soufflé can be different - cottage cheese, sour cream, vanilla, etc. We will cook exactly soufflé with sour cream. There are a couple of options for cooking it, namely hot and cold, below we will try both. The hot option involves baking, and the cold option is freezing. As you know, the souffle should be airy. Therefore, some of the products will definitely be needed. For cold, gelatin will be needed, for hot, whipped egg whites. It is these ingredients that give this very airy consistency to each of the soufflé cooking options.
The first one is hot. This soufflé is baked in the oven. During baking, it increases in volume, but can quickly fall off. Therefore, it is better to serve it immediately after preparation. Also, in order for this soufflé to work out, the temperature of all products for it must be the same. So take sour cream and eggs out of the refrigerator in advance so that they warm up.
Required Ingredients:
- Sour cream - 2 cups
- Chicken eggs - 5 pcs.
- Flour - 50 gr.
- Sugar - 0.5 cups
- Butter (for mold)
- Zest from one lemon
- Powdered sugar - 30 gr.
How to make sour cream soufflé:
- Mix sour cream with sifted flour. Then put this mass on the fire and, stirring constantly, cook it until it thickens for about 5-7 minutes, then remove from heat and let cool.
- In the meantime, take the eggs and separate the whites from the yolks.
- Rub the yolks with sugar and chopped lemon zest. Next, add this mixture to the already cooled sour cream-flour mass. Then beat the whites until fluffy foam and also enter them in a thin stream there too.
- Now pour the sour cream and egg mass prepared a little higher into molds greased with butter, which then put in an oven preheated to 180-200 degrees C for 20-25 minutes.
- Sprinkle the finished hot sour cream soufflé with powdered sugar on top.
The second option is cold. Such a sour cream soufflé is prepared with fruit and without chicken eggs, but with gelatin. Since it will contain fruits, then its taste will be with additional accents, in this case: strawberries and prunes.
Required products:
- Sour cream - 1 cup
- Gelatin - 5 gr.
- Boiled water - 5 tablespoons
- Fresh strawberries - 250 gr.
- Prunes - 100 gr.
- Sugar - 4 tablespoons
Sour cream soufflé recipe:
- First of all, soak gelatin in cooled boiled water and leave it for now.
- Pour hot water over prunes. Rinse and cut the strawberries into halves, then use a blender or a fork to puree them.
- Mix sugar with sour cream, then add to strawberry puree. Mix everything until smooth.
- Take out the prunes, dry them, then chop them finely and arrange them in bowls.
- Put the gelatin on fire and heat until dissolved. Then, filtering, add it to the sour cream-strawberry mixture cooked just above.
- Now pour this mass into bowls and refrigerate for 3 hours.
- Decorate the finished cold sour cream soufflé with fruits with whole strawberries and almond petals.
Every hostess is faced with the need to constantly come up with something new for dessert for her family. The lack of time plays an important role. We need a recipe that will allow you to spend a minimum of time in the kitchen, but at the same time to please adults and children with delicious treats. Today we are learning how to make soufflé from sour cream with gelatin. This is exactly the option for an emergency, which helps out a lot.
General principles of preparation
All components of the dessert must be fresh and of high quality. First of all, it concerns sour cream. Therefore, after the purchase, be sure to pay attention to the date of manufacture, try and smell. The slightest suspicion - set aside, it will come in handy for making sauce or potato casserole.
- Sour cream souffle with gelatin is used without heat treatment, so such attention is paid to the freshness of the fermented milk product.
- Cocoa or chocolate are used as flavoring additives.
- Fruits and berries are added to the dessert. Most often, these are tender bananas and kiwi, raspberries and strawberries, and pitted cherries.
- Fruit juices can be used to color individual layers.
- In order for the dessert to keep its shape well, gelatin is used. It is pre-filled with water for swelling, and then dissolved in a water bath.
Sour cream soufflé with gelatin can be tender and airy. This quality directly depends on the duration of whipping sour cream. As a rule, the dessert is sent to the refrigerator for several hours so that it has time to cool and acquire its final shape.
Banana jelly
Children will appreciate this dessert. It cooks quickly and is very tasty. Best of all, you don't need a lot of ingredients.
- Sour cream - 500 ml.
- Powdered sugar - 150 g.
- Bananas - 2 - 3 pcs.
- Gelatin - 25 g.
- Water - 100 ml.
Sour cream soufflé with gelatin can be prepared in the evening so that it cools well overnight. The first step is to fill the gelatin with water and leave until completely swollen. After about 20 minutes, put the saucepan with gelatin in a water bath and melt.
Now it's time for the main ingredients. Sour cream should be beaten well with a mixer. Add the vanilla extract and beat for a few more minutes. Lastly, add gelatin in a thin stream and mix. The final touch remains, the assembly of the finished dessert. To do this, bananas need to be cut into slices. Put a layer of bananas on the bottom of the mold and pour sour cream on top, the rest of the fruit on top and repeat the sour cream. You can decorate in any way, chocolate or fruit. Sour cream soufflé with gelatin is ready. Judging by the reviews, the dessert is not too sweet, tender and very tasty.
Three layer miracle
It should be noted that it does not take much time to prepare it. And it turns out a bright and elegant dish that is perfect for a holiday and just for evening tea. You will need:
Cooking technology
The recipe for sour cream soufflé with gelatin is very simple, but you need to show a little patience. First of all, add sugar to sour cream and divide it into three bowls. Now you need to give each layer a certain taste. To do this, add cocoa to one, strawberry juice to the other. The third can be left as is. Prepare gelatin in the same way as in the previous recipe.
Now the main part. Add a third of the gelatin to a cup containing sour cream without additives. Mix, spread into molds and put in the refrigerator for 20 minutes. When time runs out, repeat the procedure with the chocolate layer and lay it on top of the first. The last one is strawberry jelly. Garnishes the dessert with strawberry slices. Reviews say that despite some assembly difficulties, this dessert is worthy of a festive table. In transparent bowls, it looks very appetizing.
chocolate breeze
This recipe will enchant all coffee and chocolate lovers. Saturated and bright, it will give true pleasure. You will need:
- Chocolate bar.
- Sour cream - 100 g or 4 tablespoons.
- Eggs - 2 pcs.
- Sugar - 20 g.
- Gelatin - 1 teaspoon.
The number of products can be increased if you need a large portion of mousse. Chocolate needs to be melted to a thick mass. Proteins and yolks need to be divided into different cups, add half the sugar to each of them. Grind the yolk with sugar and transfer to the chocolate mass. Add sour cream to it and mix again. Separately, beat the protein to firm peaks and mix with the rest of the mass. Mousse is good and without gelatin. But if you want it to acquire a denser structure, then dissolve the gelatin in a water bath and add to the mousse. It remains to cool well.
Berry dessert
In the midst of summer, no matter how you treat yourself to such a wonderful delicacy. And most importantly, it is not too harmful for the figure. Instead of sour cream, you can take kefir, then you get a dietary dessert. And you can make a soufflé from kefir and sour cream with gelatin. This will simultaneously reduce the calorie content, but get a creamy tender treat. Today, the filling will be cherries, but any other berry would be perfect instead. You will need:
- 100 g of kefir and sour cream.
- Sugar - 90 g.
- Zest of one lemon.
- Pitted cherries - 300 g.
- Rum - 2 tbsp. l.
- Gelatin - 10 g.
- Cinnamon.
The first step is to boil the syrup. Pour half the sugar into the water and grate the zest of half a lemon. Pour in the cherries and pour in the rum. After boiling, you can turn off. Separately, sour cream and kefir should be beaten with the second half of sugar and combined with gelatin. The dessert is assembled in layers. To do this, pour part of the sour cream into the mold and let it harden. Then spread the berries and cool again. The last layer will again be sour cream.
Soufflé with chocolate cookies
You do not like cakes with fat cream? It doesn't matter, we offer to prepare another delicacy for the next feast. Sour cream soufflé with gelatin for the cake is perfect. It is tasty and healthy and can be served with tea. You will need:
First prepare the gelatin. Now the bottom of the deep form needs to be lined with cling film and pour the crushed cookies. Place chopped fruit on top. Fill them with leftover cookies. It remains to pour sour cream whipped with sugar with added gelatin. Place the mold in the refrigerator and wait for it to harden.
