Soufflé with gelatin and milk
Milk souffléIn addition to its beneficial properties, it has another advantage that is especially appreciated by those who watch their figure: it is low in calories, which means you can indulge in this soufflé regularly without fear of gaining weight. The soufflé recipe we're sharing with you is a classic version. It turns out white and porous, as in the photo. You can vary the rich, milky flavor of this soufflé with fruits and other toppings.
This soufflé tastes incredibly similar to ice cream, our beloved white plombir. So, rest assured, your kids will love it. They absolutely will! They might not even be able to tell the difference between it and regular ice cream. But, you'll agree, this soufflé is far more nutritious than ice cream.
Soufflé with gelatin
If you're worried about ruining the soufflé's tenderness and lightness with gelatin, don't worry: thanks to the combination of other ingredients, you won't even notice it. It simply gives the dessert its shape. So, read our recipe and get started. To do this, prepare the following ingredients in advance:
- 1 tablespoon of gelatin;
- Half a liter of kefir or fermented baked milk;
- Half a packet of vanilla sugar;
- 3 tablespoons of not too fat sour cream;
- Half a glass of sugar;
- Fruits for decoration.
So, let's start with our gelatin. We'll pour cold water over it. Then, let the container sit for 30 minutes or more, until it swells. As soon as you see it swell, place the container on the stove and heat it up. Stir constantly, but don't let it boil. Once the gelatin has dissolved in the water, set the container aside again until it cools.
Once the gelatin has dissolved in the water and has almost cooled, continue cooking. Don't rush into the next steps if it's still hot. The recipe calls for adding the gelatin to the other ingredients only after it has cooled. Otherwise, you risk ruining everything. Mix the regular and vanilla sugars together.
Then add the kefir and sour cream. Take out the mixer and beat everything thoroughly. You don't need to beat for long; five minutes will be enough. Without stopping and continuing to beat, begin pouring the gelatin into the mixture. Do not do this too quickly, but in a thin stream. After it's added, beat the mixture for about five more minutes.
After this, you need to immediately pour the soufflé. The recipe doesn't specify specific molds, so we use ramekins, bowls, or cups—it's up to you. So, pour the future soufflé into your chosen containers and refrigerate. Keep it there until it sets. The recipe says this takes at least three hours on average.
We garnish the finished dessert with fruit, grated chocolate, or sweet syrup. That's it: the classic milk soufflé, as pictured, is ready. But that's not all. We'll spice up our recipe and share other variations that will make this dish richer and more interesting.
So, if you use half as much kefir (250 milliliters instead of 500) and replace the remaining 250 milliliters with juice or pureed fruit, you'll get an incredibly flavorful fruit and milk soufflé. The preparation process is no different from the classic soufflé—the recipe is just as simple.
Soufflé in the oven
If you prefer a more "serious" dessert preparation method that requires baking in the oven, be sure to check out this recipe. It calls for baking the soufflé in the oven. However, any home cook can easily make this dessert. The ingredients are as follows:
- 4 chicken eggs;
- 500 milliliters of cream 33%;
- 500 milliliters of milk;
- 7 tablespoons of sugar.
Crack the eggs into a bowl and begin whisking. It's best to use a mixer, as you'll need to work vigorously with a whisk. You should end up with a fluffy foam. Pour the milk into a small saucepan and place it on the stove. Heat it, but just slightly. It shouldn't be too hot. Once the milk is warm, remove it from the heat and add 3 tablespoons of sugar. Stir until the sugar dissolves. Add the cream and beaten eggs, mix thoroughly, and then whisk for a couple more minutes.
Next, let's make the caramel. Pour some water into a saucepan (half a cup is enough), add 4 tablespoons of sugar, and bring to a boil. Stir until the sugar dissolves and the mixture begins to thicken. Then turn off the heat.
Grease a baking dish with butter, pour in the milk mixture, and pour the caramel on top. Bake in the oven at 180 degrees Celsius for half an hour. This recipe calls for chilling the soufflé before serving.
Bon appetit!
