The most delicate soufflé made from low-fat sour cream
Curd, vanilla, sour cream soufflé – there are countless varieties of this unusual dessertSo what exactly is this mysterious "soufflé" dish and how is it prepared?
It's actually quite simple: the secret of this delicate French delicacy lies in its very name. It literally means "airy." And that's exactly what this delicacy is. There are two ways to prepare a soufflé: hot (baking) and cold (freezing).
The cold version of this dessert is made with gelatin. The hot version, on the other hand, gets its airy consistency from whipped egg whites. Various ingredients are used as accompaniments, including cottage cheese, berries, and chocolate, which impart a distinct flavor. Sour cream soufflé can be made using both methods.
Hot option
A soufflé baked in the oven expands significantly during baking, but collapses quickly—in just 20 minutes. Therefore, it's best served hot, immediately after cooking. To make it, you'll need:
- 5 eggs (chicken);
- 2 cups sour cream (15 – 20% fat);
- 50 g flour;
- ½ cup granulated sugar:
- 30 g powdered sugar (for decoration);
- zest of 1 lemon or orange;
- butter (for greasing the pan).
Hot sour cream soufflé is prepared as follows:
- The key to successful preparation is ensuring that all ingredients in the dessert are at the same temperature. Therefore, remove the eggs and sour cream from the refrigerator well in advance.
- Mix the sour cream and flour. Bring the mixture to a boil, stirring constantly, until thickened (about 5 minutes). Then remove from the heat and let cool.
- While the sour cream is cooling, prepare the eggs. Thoroughly beat the yolks with the zest and granulated sugar until the grains are completely dissolved. Then combine with the sour cream mixture, which has cooled to room temperature.
- It's time to work on the egg whites. Whip them until stiff and fluffy. Then carefully fold them into the sour cream-yolk mixture.
- The soufflé is baked at a fairly high temperature – 180–200 degrees Celsius. Before filling the molds with batter, prepare them by greasing the sides and sprinkling them with sugar. Baking will take 20–25 minutes. Decorate the finished soufflé with powdered sugar.
Cold version
Cold soufflé with sour cream is made without eggs, but with gelatin. This version, in addition to sour cream, is enriched with additional flavor accents: strawberries and prunes. To create this delicate delicacy, you'll need:
- sour cream 20-25% fat – 200 g;
- fresh strawberries - 250 g;
- prunes – 100 g;
- gelatin – 5 g;
- sugar (preferably brown) – 4 tbsp.;
- cooled boiled water - 5 tbsp.;
- almond petals - for decoration.
Let's begin the creation process:
- First, soak the gelatin in cooled boiled water. The 5 grams indicated in the recipe is quite sufficient (no need to use more) – the soufflé will be very tender and will hold its shape well.
- While the gelatin is soaking, take care of the prunes: soak them in hot water for a while. While they're soaking, rinse the strawberries, cut them in half, and puree them in a blender.
- Mix the sour cream with sugar, then add the strawberry puree. Gently stir until smooth.
- Dry the prunes, chop finely, and arrange them among the bowls. Heat the gelatin until dissolved. Strain it and add it to the sour cream and berry mixture, then pour it into the bowls and refrigerate.
The soufflé will take about three hours to set. The finished dessert can be garnished with almond flakes or strawberries. A delicious, delicate treat is ready!
