Curd souffle is a recipe with gelatin. Options for cooking a truly dietary dessert

Since childhood, a lot of famousdessert is a curd soufflé. The recipe with gelatin is very simple, and it takes very little time to prepare the dessert. This dish can be made with the addition of fruits, cocoa, vanilla, cinnamon. Intricate mistress will always guess using a cheese souffle with gelatin for cake.

What should be a properly prepared soufflé?

The right souffle, first of all, literally melts inmouth. A well-prepared dessert should be incredibly tender and airy. Its texture is ideally velvety and porous. All this is achieved only when observing the technology of dessert, and especially important is the process of whipping eggs and cream.

So, how to cook a real curd souffle? The recipe with gelatin (and not only) is given below.

Classic curd soufflé

1.5 cups of fatty or bold cottage cheesemixed with an incomplete glass of sour cream. It should also be added 3 tbsp. l. sugar and a pinch of vanillin. All these ingredients must be thoroughly beaten until the sugar grains disappear completely and a homogeneous mass is obtained.

15 grams of gelatin dissolve in a glass of warmmilk, the liquid is filtered through a sieve and for a while it should be left alone, since now is the time to beat the mixer with a curd mass. Do this at high speed for 5 minutes, then a thin trickle of starting to pour in the milk with gelatin, without stopping to mix all the ingredients.

Then the mass should be put in the refrigerator for 10minutes (just at this moment such valuable bubbles are formed in the souffle). After that, get the curd mass from the refrigerator, it again needs to be whisked (at least 10 minutes) - due to this the finished product will gain lightness and airiness.

Now is the time to prepare the cream thatgive dessert tenderness. To do this, a glass of the most fatty cream should be beaten with a mixer until a thick mass forms - this is a cream with peaks. Next, the finished cream should be smoothly moved to the curd soufflé, and, to bring the mass to uniformity, it is desirable with the help of a whisk.

Now cottage cheese creamy mass should be neatto spread out the forms and send it to the refrigerator - at this stage we already have almost ready cottage cheese soufflé. The recipe with gelatin provides for the freezing of dessert for 1.5-2 hours. After that, the product is ready for use.

The output is a curd souffle - dietary pleasure for lovers of low-calorie desserts.

Vanilla-cottage cheese soufflé

One and a half cup of cottage cheese should take threeeggs and a large spoonful of vanilla sugar. All these ingredients should be thoroughly shaken, then add a tablespoon of yogurt to the mixture. The resulting mass should be sent to the oven, heated to a temperature of 160 degrees, for baking. It takes a little time - about 15-20 minutes.

This soufflé will be very lush and incredibly tasty, both warm and cold.

Cottage cheese soufflé with gelatin and fruits

Perfect breakfast - not only delicious, but alsolow-calorie. In the morning, you can easily, literally in a few minutes, prepare a cottage cheese souffle. The recipe with gelatin is very simple, so even a novice mistress will be able to translate such a work of culinary art into reality.

For its preparation, take 1/4 kgcottage cheese, add in it one yolk and 2 squirrels. In this composition, the ingredients should be beaten with a mixer. Subsequently, the resulting mixture is added to the diced fruit cubes (they can be chosen at your discretion, for example, one banana will suffice). They also give sugar to taste. After a thorough mixing with a spoon or a whisk, the dessert is sent to the microwave for 2-3 minutes. After this time, the dish will be ready for use.

Curd soufflé with gelatin and cocoa

Such a dessert will be favorite for chocolate lovers. To make it, you need to take a tablespoon of gelatin and dilute it in water, according to the instructions on the package.

In a separate bowl should be laid 400 gramsgrated cottage cheese, and adding a couple of tablespoons of cocoa to it, the mass can be mixed. Now here it is necessary to add honey, based on your ideas about the sweetness of dessert, and, whipping with a submerged blender, pour half a glass of milk into the total mass. After the curd-milk mass acquires a uniform consistency, it is injected with diluted gelatin and whisking continues until ready.

All! It's so easy to prepare a chocolate-cottage cheese souffle! The recipe for gelatin and cocoa was very simple.

Cottage cheese soufflé with mackerel

In one bowl you need to combine half a kilogramcottage cheese, three yolks, 1/3 cup semolina, 60 grams of sugar, a tablespoon of vanillin and baking powder for dough. All ingredients must be beaten with a mixer. In a separate dry dish, you need to beat the whites of the three eggs until they have a thick consistency. They are gently combined with the rest of the ingredients, preferably a whisk.

The resulting mixture should be poured into a baking dish and sent to the oven for 40 minutes (cook at a temperature of 160 degrees).

After the souffle is ready, you need to get it, lightly surrender, put the cut fruits on top and fill them with jelly. The dessert is sent to the refrigerator until it completely solidifies.

If desired, a small number of cutFruits can be added to the souffle paste before baking begins. Cooked souffle prepared according to this recipe is dietary, as it contains quite a few calories.