Milk soufflee besides their useful properties has another advantage, which is especially liked by those who follow their figure - it is low-calorie, and therefore you can pamper yourself with such a soufflé regularly, without fear of getting fat. The soufflé recipe that we want to tell you is a classic version. It turns out to be white in color and porous, as in the photo. Diversify saturated milky taste This soufflé can be made with fruits and other additives.

And also, this soufflé tastes well, very much like ice cream, our favorite white sundae... Therefore, do not doubt that your kids will love it. You will definitely like it! They may not even be able to tell it apart from regular ice cream. But, you see, the benefits of such a souffle are many times greater than in ice cream.

If you are afraid that you will spoil the tenderness and lightness of the soufflé with gelatin, you should not be afraid: thanks to the combination of other ingredients of this component, you do not feel at all. He just gives the dessert a shape. So, feel free to read our recipe and start cooking soon. To do this, prepare in advance the right products in the following quantities:

• 1 tablespoon of gelatin;
• Half a liter of kefir or fermented baked milk;
• Package floor vanilla sugar;
• 3 tablespoons of not too fatty sour cream;
• Half a glass of sugar;
• Fruit for decoration.

So, we'll start with our gelatin. We will fill it with water, which should be cold. After that, leave the container with gelatin for 30 minutes or more - until it swells. As soon as you see that it is swollen, we put the container on fire and heat it up. At the same time, we constantly stir our substance, but do not allow it to boil. When the gelatin has dissolved in the water, put the container to the side again until everything cools down.

When the gelatin dissolved in the water has almost cooled down, we continue to cook. Take your time to take further steps if it is still hot. The recipe involves adding gelatin to the rest of the ingredients only after cooling. Otherwise, you risk ruining everything. We mix together the usual and vanilla sugar.

Then add kefir to it, as well as sour cream. We take out the mixer and beat everything well. You do not need to beat for a long time: five minutes will be enough. Without stopping and continuing to work as a mixer, we begin to pour gelatin into our mass. This should not be done quickly, pour in a thin stream. After pouring it in, beat the mass for about five minutes more.

After that, we immediately need to pour our soufflé. The recipe does not indicate specific molds, so for this purpose we take bowls, bowls or cups - at your discretion. So, we pour the future soufflé into the selected containers and put in the refrigerator. We keep it there until it hardens. The recipe says that on average it takes at least three hours.

We decorate the finished dessert with fruit, grated chocolate or sweet syrup. That's all: a classic milk soufflé, as in the photo is ready. But that is not all. We will diversify our recipe and show you other variations, thanks to which this dish can be made richer and more interesting.

So, if you take half of kefir (not 500, but 250 milliliters), and replace its remaining 250 milliliters with juice or fruit crushed in mashed potatoes, then you will get an incredibly fragrant fruit and milk soufflé. Its cooking process is no different from the classic one - the recipe is also simple.

Soufflé in the oven

Since 2001, on June 1, many countries around the world have celebrated World Milk Day. And today the site offers to join this holiday and cook 7 that will appeal even to those children and adults who usually cannot stand milk.

Milk soufflé

You can eat milk pudding and warm. In this form, it goes well with cheese cakes, wheat and oat pancakes, with puff fruit pies... In addition, if you are going to treat children with this dessert, or even in small doses, then you do not need to add cognac.

Milk jelly with seasonal berries

We will prepare this dessert with cherries, and you can use strawberries, raspberries, blackberries, blueberries and even prunes or dried apricots. If you didn't have any berries at hand, then don't worry - the jelly is good without additional toppings.

Ingredients (for 4-6 servings):

• Milk (any fat content) - 1 liter,
• Eggs - 3 pcs.,
• Sugar - 1.5 cups
• Potato starch - 2 tbsp. spoons,
• Vanilla sugar - 1 tsp,
• - 300-350 g.

Preparation:

Boil the milk in one saucepan. In another - thoroughly grind eggs with sugar, add potato starch and stir. Stir constantly and rub the resulting mass again, pour it with hot milk. Place the container on medium fire and, stirring with a wooden spoon, bring the mixture to a boil. Refrigerate until room temperature, put vanillin.

Advice from the site: you can make a smoothie without adding cream, in this case, take not 500 ml of milk, but 1 liter. In addition, the amount of sugar can also be varied - it depends on the sweetness of the peaches and your own taste preferences.

Milkshake

We are accustomed to the fact that ice cream is always used in preparation, and all the ingredients are simply whipped with a mixer or blender until the desired consistency... However, you can prepare this drink differently, and it will be just as tasty.

Ingredients (for 6 servings):

• Milk (3.2% fat) - 2.5 cups
• Water - 3.5 cups
• Sugar - 1 glass
• Eggs - 2 pcs.,
• (powder) - 10 tsp,
• Ice (finely chopped) - 4 tbsp. spoons (with a slide).

Preparation:

Boil water, put sugar and cocoa in it, boil over medium heat for 3-5 minutes and cool. Using an immersion blender, mixer or whisk, beat the eggs and milk, add chocolate water, add crushed ice. Whisk everything again until it forms on the surface. thick foam... Pour into tall glasses and serve with straws.

Raspberry milk

This is perhaps the most light milk dessert, both in plan and in preparation.

Ingredients (for 6 servings):

• Boiled cold milk (any fat content) - 500 ml,
• Raspberries - 500 g,
• Sugar to taste
• Warm water - 800 ml,
• - 6-8 leaves.

Preparation:

Wash in a colander, remove the stalks from it. Place the berries in a suitable container and mash them with your hands, a wooden spoon or a mashed potatoes. Mix with mint, ground in a mortar. Pour into the mass warm water, put sugar, stir everything thoroughly and strain through a sieve or squeeze through cheesecloth. Add milk to the resulting liquid, stir again and cool to the temperature you need. Serve in tall glasses with cocktail tubes.

Recipe options: Before serving, add a scoop of ice cream to each glass of your drink. Alternatively, you can use pitted or frozen cherries instead of raspberries.

Milk-based desserts - delicious and healthy treats... And even if you just add a pinch of cinnamon, sugar, 4-5 drops of rum and a couple of ice cubes to warm milk, you get a great digestif to end your everyday dinner or pamper yourself after on the weekend.

We used to call a dessert a sweet dish that is served with tea and brought out at the end of the meal. After a hearty meal, I would like more than just sweet and delicious dessert, but something special light and gentle? If you watch your weight, then you need to choose wisely the ways to sweeten your life. Desserts should be based on dairy products. Make a puffed milk soufflé. Fast and surprisingly easy to prepare soufflé, will delight not only you, but also your loved ones. Consider several recipes for making a milk soufflé.

Milk soufflé recipes

This one, for example, is cooked for half an hour, but it turns out to be airy and tender:

pour half a glass of water into a saucepan, add 4 tbsp. tablespoons of sugar and cook over low heat, until the sugar is completely dissolved, until the mixture begins to thicken. It turns out, a kind of caramel.

Beat 4 eggs in a blender until fluffy. Dissolve 3 tablespoons of sugar in 500 ml of warm milk, add 500 ml of cream and beaten eggs.

Pour the resulting mixture of cream, milk and eggs into the prepared for soufflé form, greased with butter, and pour the prepared caramel on top.

Bake in an oven preheated to 180 degrees for 30 minutes. Cool the soufflé before serving.

Milk soufflé without baking:

Dissolve 2 tablespoons of gelatin in one glass of warm milk, according to the instructions on the gelatin bag, and add 50 grams of vanilla sugar. Beat 250 grams of butter with 150 grams of icing sugar until fluffy. Combine the whipped butter with the milk-gelatin mixture. Add 4 yolks to the mass one by one, whisking with a whisk, after each.

IN separate dishes beat 4 whites into a stiff foam and add to the bulk, gently stirring by hand. Divide everything into 2 equal parts, add 1 tablespoon of cocoa powder to one part.

Pour the dark and light mixtures into the cake pan in turn, cooling each layer in the refrigerator. After the last layer is poured, put the mold in the cold for 2-3 hours until it hardens completely. Before serving, put the soufflé on a dish, turning the shape over, and decorate with grated chocolate, preferably bitter. It turns out a very tasty, low-fat dessert.

And lovers of cottage cheese will appreciate this recipe for "milk soufflé with cottage cheese":

Rub 300 grams of cottage cheese through a sieve. Take 60 g of any cookie and grind with 30 g of sugar. Pour 50 ml of milk over the cookies and leave for 5 minutes. Then mix it with the curd, add one egg yolk, 100 grams of vanilla sugar and 30 grams of softened butter. Mix the resulting mass thoroughly and add the remaining egg white, after beating it until fluffy.

Put the prepared mixture into a greased form with butter and smooth the surface. Top with 100 g of sour cream and garnish with grated chocolate. Next, we send the soufflé to the oven, preheated to 180 degrees, and bake for 15-20 minutes.

The airy cottage cheese soufflé is ready.

Enjoy your tea!

Regina Lipnyagova specially for

Preparing a restaurant dessert - a milk souffle - is within the power of every housewife in her kitchen. Taste, appearance, aroma, color and so on completely depends on your imagination, creativity and culinary taste. Despite the seeming unreality to build a dessert at home, in fact, making a soufflé is easy and simple from the most available products, which are almost always in the refrigerator. So you can safely start creating exquisite delicacies immediately after reading the milk soufflé recipes selected for you.

Milk soufflé - general principles of preparation

Milk soufflé can be prepared in two radically different ways: baking in the oven or chilling in the refrigerator. In the first case, you are expected fragrant dessert from a delicate viscous mass with appetizing crust, in the second - a delicious cold jelly-like delicacy.

In both cases, the main ingredients of the milk soufflé are the milk itself. It must be fresh, not fat-free, otherwise it will taste ready-made dessert it will turn out to be watery and not as creamy as it should be. It is also not recommended to use powdered milk, it is better to take today's product, yesterday's maximum, whole or pasteurized. If there is none, then you can replace milk in any recipe with cream or sour cream.

Additional ingredients are eggs, gelatin, flour, sugar or powder, cocoa powder, flavoring additives and much more. There are no restrictions: depending on the products available at home, your own desires, you can easily change any of the desserts presented, complementing it or adapting it for yourself.

A blender or mixer becomes a must-have device for work, only with their help you can achieve the desired air mass. And also various pots, containers, bowls. Before baking or cooling, the finished "dough" is laid out in tins, salad bowls, bowls, glass forms.

1. Milk soufflé

Ingredients:

A liter of milk (3.2%);

120 grams of flour;

Ten eggs;

50 grams of butter;

A packet of vanilla sugar;

320 grams of powdered sugar.

How to cook:

1. Combine 300 grams of powdered sugar and flour in a cast iron saucepan.

2. Add six egg yolks and softened butter... Knead the mass with a fork, then beat until smooth.

3. Put the resulting mixture on medium heat and immediately pour in a thin stream of milk, while actively and without stopping working with a whisk. Bring to a boil.

4. Reduce heat to low. Simmer the mass without ceasing stirring for about a quarter of an hour.

5. Remove the pan from heat, add vanilla sugar to the soufflé. Stir. Strain through a strainer to remove any clumps.

6. Cool the soufflé, remembering to stir it from time to time to avoid crusting the dessert.

7. Add the remaining four yolks to the cooled mass. Stir.

8. In a separate bowl, beat the whites of six eggs with two tablespoons of the powdered sugar until they are firm.

9. Transfer protein mass into an almost finished soufflé. Stir in smooth movements from bottom to top.

10. Grease the soufflé dish with oil, dust with flour and icing sugar.

11. Transfer to the "dough" form, bake in an oven preheated to 170 degrees for 20 minutes.

12. Milk souffle is served directly to the table right in the form in which it was prepared, sprinkled with powdered sugar, chocolate chips.

2. Coffee and milk soufflé

Ingredients:

Two eggs;

100 grams of flour;

200 ml of milk;

1 tbsp. l. instant coffee;

4 tbsp. l. granulated sugar;

A pinch of salt.

How to cook:

1. Pour milk into a saucepan, add granulated sugar and instant coffee. Bring to a boil.

2. Remove the saucepan with the coffee mixture from the heat and cool. At this stage, you can add a small amount of your favorite spices and spices to the mass: anise stars, a cinnamon stick, vanillin, a couple of clove buds.

3. Place in another bowl two egg yolk, add flour, beat until smooth.

4. Pour chilled coffee milk into the mixture. Beat everything with a mixer until the mass becomes tender and smooth.

5. Separately beat the whites with salt until the protein mixture turns into an airy mass, increasing in volume by about three times.

6. Transfer the egg whites to the main dough. Stir with a movement to one side so that the dough does not lose its fluffiness.

7. Put the dough in an oiled dish, send the soufflé to the oven for 30 minutes, setting it to 180 degrees.

8. Ready soufflé can be served both warm and cold.

3. Chocolate and milk soufflé

Ingredients:

100 grams of dark chocolate;

80 ml of milk;

2 tbsp. l. flour;

50 g butter;

150 g powdered sugar;

1 tbsp. l. cocoa.

How to cook:

1. Place the butter and chopped chocolate into a small container. Melt the mixture in a water bath. Cool it down.

2. In another container, beat eggs with powdered sugar.

3. Add cocoa, beat again.

4. Add flour and whisk again.

5. Pour milk into the egg mass in a thin stream. Stir until smooth.

6. Combine the chocolate cream and milk mixture in one bowl.

7. Transfer the "dough" to special small molds, put in the freezer for one hour.

8. Preheat the oven to 180 degrees, transfer the forms with the soufflé to the oven for 10 minutes.

4. Milk soufflé with cottage cheese

Ingredients:

100 ml of milk;

250 grams of Mascropon cheese;

100 ml cream;

150 g of condensed milk;

50 grams of powdered sugar;

2 tbsp. l. gelatin;

3 tbsp. l. cocoa.

How to cook:

1. Pour gelatin into a deep bowl, pour warm milk... Set aside until swollen.

2. Whip the cream with the condensed milk, bring the mixture to a boil and immediately remove from heat.

3. Mix the creamy mass with milk gelatin, refrigerate

4. Put the cheese into another container, remember it with a fork.

5. Combine the cheese with powdered sugar and cocoa.

6. Take a mixer and, driving in cheese mass, add milk mixture into it.

7. Transfer the resulting thick homogeneous mixture into molds, put in the refrigerator for 40-50 minutes.

5. Two-layer milk soufflé with sour cream

Ingredients:

200 ml of milk;

900 g sour cream;

200 g granulated sugar;

45 g gelatin;

1 tbsp. l. water;

4 tbsp. l. cocoa;

400 ml of cream.

How to cook:

1. Pour cold milk over a third of the gelatin, leave to swell for 30-40 minutes.

2. Heat the gelatin that comes up in a water bath or in the microwave, pour into a mold. Refrigerate for 30 minutes.

3. In another container, pour the remaining gelatin with a glass of water. Remove to swell.

4. Whip the cream with sour cream, sugar and cocoa, add the swollen gelatin to this mass, preheating it.

5. Transfer the resulting mass to the already frozen milky layer souffle.

6. Put the dessert back in the refrigerator, wait 1.5-2 hours, decorate to taste: chocolate chips, berries, powdered sugar.

6. Milk soufflé with fruit

Ingredients:

100 ml of milk;

200 ml of cream;

10 grams of gelatin;

40 grams of powdered sugar;

One pear;

One tangerine;

1-2 tbsp. l. chocolate chips.

How to cook:

1. Soak gelatin in milk for 35-40 minutes.

2. Whisk the cream with the icing sugar.

3. Place the swollen gelatin in the microwave, melt without letting it boil.

4. Rinse fruit, peel. Cut the pear into cubes, divide the tangerines into slices, cut each of them into 2-3 pieces. Shuffle the fruit into the bowls.

5. Pour the gelatin into the creamy mass, mix thoroughly.

6. Pour the prepared fruit over the milk soufflé. Put in the cold for 30 minutes.

7. Sprinkle the finished soufflé with chocolate chips.

7. Milk soufflé with agar-agar

Ingredients:

380 grams of granulated sugar;

130 ml of milk;

100 grams of softened butter;

Three egg whites;

5 grams agar agar;

50 grams of condensed milk;

1 tbsp. l. citric acid.

How to cook:

1. In a small bowl, combine the butter and condensed milk until smooth.

2. Pour sugar into a saucepan, cover with milk. Bring to a boil, stir, reduce heat to low. The sugar should completely dissolve, and the mass should thicken.

3. Add agar after mixing with a spoonful of water. Bring to a boil.

4. Pour in lemon juice, stir. Remove mass from heat.

5. Place the egg whites in a blender bowl, beat until peaks.

6. Inject the agar syrup in a thin stream. Whisk, the mass should resemble custard.

7. Add the creamy mass, beat thoroughly again and pour into prepared forms.

8. Refrigerate for 30-60 minutes.

To make the soufflé really tasty, tender, airy, it is important that all the ingredients are fresh. This applies to all products: eggs, milk, cottage cheese, cream, sour cream and others.

When adding the whipped egg whites to the main mixture, work gently. Stirring movements should be smooth, not intense. It is advisable to interfere in one direction. As a result, the "mass-dough" should be airy and homogeneous.

Souffle is prepared only with a mixer or blender. Products whipped with a whisk do not achieve the desired airy dense foam.

It is advisable to replace the sugar indicated in the recipe with powdered sugar, which you can purchase or make yourself at home. So the dessert will turn out to be softer and it will not take much time to whip, waiting for the sugar grains to dissolve.

You can diversify the milk soufflé by laying it out in layers. Color each layer for originality food coloring... If you decide to make such a dessert, do not forget to let each layer harden a little and only then lay the next one on top.

To give ready soufflé festive look, decorate it with grated chocolate, pieces of fresh or canned fruit, berries.

What is soufflé? Souffle literally translated into Russian means: "filled with air." IN classic version this dessert came to us from France - a country widely known for its exquisite cuisine, and has a rare sensitivity to the hand of the cook.

This dish is traditionally prepared on the basis of whipped with various ingredients eggs: egg whites whipped until a lush, frothy mass is obtained, due to which this dessert has its famous soft jelly state and porous texture.

This dish has great amount cooking options and recipes with a wide variety of ingredients: with the addition of chocolate, milk, fruit or berry puree, vanilla, biscuit.

Moreover: thanks to its versatility, everyone is able to create own recipe making soufflés by changing ingredients and experimenting with sauces and confectionery additives.

In this article we will present a few of the least complex recipes preparing this wonderful dessert... Calorie content of the dish: 1000 kcal, cooking time about 3 hours.

How to properly prepare a soufflé with gelatin?

Our first recipe is curd soufflé with gelatin, easy to prepare and very attractive, both externally and in its taste, a delicacy.

Ingredients:

• Cottage cheese
• Gelatin
• Sugar
• Milk
• Pure water

Preparation:

Recommendation: the jelly structure of the soufflé does not allow you to manipulate this dessert like, for example, with biscuit pies, so various sauces and dessert additives for soufflé should be added already after cooking main course. No need to try to add cream or nuts to curd mass when cooking.

Cooking a healthy dietary version of soufflé with milk

This cooking option homemade soufflé suitable for those who love sweets, but at the same time carefully follow the figure.

This recipe is extremely low calorie dessert, which has a minimum fat content and is cooked without added sugar, but at the same time it is very tasty. Caloric content: 30 kcal per 100 g.

Ingredients:

• Milk
• Gelatin
• Lemon acid
• Vanillin
• Sugar substitute

Preparation: