Apple soufflé - general principles of preparation
Apple soufflé is a light and tender treat made from fresh fruits, proteins and sugar. The apples are pre-baked, then pureed in a blender and mixed with whipped egg whites and sugar syrup. The mass is baked in the oven. Apple soufflé can be prepared in other ways (for example, cold, when the mass is poured into molds and cooled in the refrigerator). Vanillin and cinnamon are added to the apple for flavor; you can also use other fruits, vegetables or cottage cheese. The finished souffle can be sprinkled with powdered sugar or decorated with whipped cream.
Apple soufflé - preparing food and utensils
To prepare apple soufflé, you will need: a bowl, a blender, a saucepan, a baking dish, small molds or bowls, a blender.
Apples must first be washed and peeled, and the seeds must be removed. In some recipes, apples are pre-baked in the oven. If cottage cheese is used, it must be ground.
Apple soufflé recipes:
Recipe 1: Apple soufflé
The simplest apple soufflé made from fresh fruit, eggs and sugar. The dessert is prepared in the oven, perfect for anyone on a diet.
Required ingredients:
1. Several fresh apples;
2. An incomplete glass of sugar;
3. 5 ml butter;
4. 12 proteins;
5. Powdered sugar.
Cooking method:
Wash the apples, peel them and cut them in half. Remove the cores and place the apples on a baking sheet sprinkled with water. Bake the apples in the oven until done. Grind the cooled apples through a sieve or grind in a blender. Add sugar to the puree, mix and place in a saucepan on the stove. Cook, stirring, over medium heat until thickened. Beat the whites in a separate bowl until thick foam forms. Pour the warm apple mixture into the egg whites and beat vigorously. Grease the pan with butter, fill it with apple mixture and bake in the oven until golden brown. Sprinkle the finished apple soufflé with powdered sugar. When serving, decorate with whipped cream.
Recipe 2: Apple soufflé with gelatin
There is also a more complex recipe for apple soufflé, which uses more ingredients. in addition to the main ingredients, this includes gelatin, vanillin, soda and apple juice.
Required ingredients:
- More than a kilogram of apples;
- Water - 150 g;
- 0.75 cups apple juice;
- 20 g gelatin;
- Sugar - about 150 g;
- 0.25 tsp citric acid;
- 0.25 tsp soda;
- Vanillin.
Cooking method:
Wash the apples, peel and cut out the seeds. Finely chop the apples and simmer in a small amount of water or juice. Leave the finished apples to cool. Soak gelatin in 150 ml of juice. Prepare sugar syrup from 100 g of water, sugar and vanillin. Let the syrup cool. Warm the swollen gelatin a little and leave. Grind the cooled apples in a blender. Whip the syrup, then gradually pour in the gelatin, constantly whisking. Beat the mass until it increases in volume. Add citric acid and continue whisking, then add baking soda and whisk as well. Add applesauce, keep whisking the mixture, then add gelatin in small portions. Beat the mixture to medium waves. Pour the mixture into bowls and place in the refrigerator for 3 hours.
Recipe 3: Apple soufflé with cottage cheese
This healthy and delicious dessert is not at all difficult to prepare. To prepare you will need cottage cheese, several apples, sour cream, eggs and butter.
Required ingredients:
- 2 tablespoons of powdered sugar;
- 3 spoons of sugar;
- Spoon of sour cream;
- 3 squirrels;
- 1 yolk;
- Spoon of butter;
- Vanillin;
- Two big apples;
- 200 grams of cottage cheese.
Cooking method:
Peel the apples, remove the seeds, chop the apples. Mix apples with sugar and place on the stove, bring to a boil, remove from heat. Grind the cottage cheese in a blender, mix with sour cream and one yolk, beat. Grease the mold with oil and spread the cottage cheese. Then lay out the apples, sprinkle with vanilla and half the powdered sugar. Beat the egg whites with the rest of the powdered sugar and place on top of the apples. Bake in the oven for about 20-30 minutes.
— the most important secret of making apple soufflé (and all other soufflés too) is that the whites are beaten in a separate bowl until soft peaks form;
- the protein foam should be homogeneous, shiny and not too dry;
- you should not put all the proteins into the main mass at once. This needs to be done in small parts;
— during baking in the oven, the apple soufflé does not rise, so you can fill the molds to the very top with the mixture;
— apple soufflé can also be prepared in the microwave, and for variety you can add pears, carrots, pumpkin, bananas, etc. to the apples.
Recipe cottage cheese soufflé with apples:
Peel clean apples, cut into large pieces, and squeeze out excess juice. We leave half of one fruit whole for future decoration. Sweet and sour, strong varieties of apples will be good for this recipe.
For dessert/afternoon snack, choose a creamy sweet curd mass with pieces of dried apricots (or prunes, raisins, nuts). You can also replace it with fine-grained cottage cheese with a high fat content and add a spoon or two of granulated sugar and sour cream. Beat in a large egg.
Place the apple “straw” into the bowl with the cottage cheese and stir until the ingredients are evenly distributed.
To prepare this soufflé, we recommend using portioned silicone molds, from which you can easily shake out the soufflé without disturbing its configuration. We do without fat and fill the molds with the curd-apple mixture almost to the top (the volume will not change significantly after baking).
Place the semi-finished product on a baking sheet in the oven, which is hot by that time, and keep it at 160 degrees for about 15 minutes.
Cool for a minute, turn the molds over and remove the browned cottage cheese and apple soufflé.
For decoration, we choose a safe chocolate - we chop several “windows” with a sharp knife into different-sized crumbs. We also crush the crumbly shortbread with creamy notes.
Thickly sprinkle the cottage cheese soufflé with sand and chocolate chips, complement with apple slices and refreshing mint leaves.
What does your family have for breakfast? If you start the day with the most delicate, healthy curd soufflé with apples, then it simply cannot be a failure. Giving yourself and your family pleasure in the morning is not that difficult. Fragrant curd soufflé with apples prepared according to this recipe is no less tasty than the first option, but is even easier to prepare. I would call this method an express recipe. Baking with apples is incredibly tasty and even healthy. Apples are on store shelves all year round, so you can bake pies regardless of the season. Let's make it light and tender apple and apple soufflé.
Cooking cottage cheese soufflé with apples (ingredients)
To prepare express apple curd soufflé you will need the following ingredients:
- medium-sized apples - 3-4 pieces;
- medium fat content - 200 grams;
- eggs - 3 pieces;
- butter for greasing molds.
Express curd soufflé with apples (preparation process)
So, let's get started, get ready curd soufflé with apples according to an express recipe
1. Wash the apples, core them, and grate them on a coarse grater. If store-bought apples have a waxy layer, then it must be peeled. I have my own garden apples, so I didn’t remove the peel, I grated the apples with it.
2. Add cottage cheese and to the apple. Mix everything thoroughly with a fork; there is no need to use a blender. The mixture turns out to be somewhat liquid, but that’s okay, it will thicken during baking.
3. Grease the baking tins with a little butter. If the molds are silicone, then there is no need to grease.
4. Fill the baking molds with curd and apple mixture. You can fill it to the top, the soufflé will not rise. I really like adding raisins to baked goods with cottage cheese. I added some washed and steamed raisins directly into the molds on top of the curd-apple mass.
5. Preheat the oven to 180 degrees. Place the soufflé in the oven for 15 minutes. Readiness is checked as follows: you need to touch the surface with your finger. If no traces remain, then curd soufflé The apples are ready; if a trace of curd remains, bake for a few more minutes.
This souffle of cottage cheese and apples You can also cook in the microwave, this makes it even faster, baking takes 5-7 minutes. You can also use ceramic containers for the microwave: bowls, cups.
Tender curd soufflé, prepared according to such an express recipe, turns out to be very aromatic, healthy, and dietary. It contains no flour or sugar at all. If you want to make the dessert sweeter, you can serve it with jam or jam. Using this recipe, you can prepare a soufflé from various fruits and even vegetables, for example, boiled carrots or pumpkin, pears, peaches, bananas...
This breakfast will please both adults and children. Cook with pleasure and give pleasure to your near and dear people! Don't be afraid to experiment in the kitchen. Often in such creative research real culinary masterpieces are born!
Results of the commentator competition in September 2014
Dear friends, at the end of this article I would like to summarize the results of the September 2014 commentator competition.
First place went to Olga Andreeva, hostess http://deti-i-vnuki.ru
. Olga receives 150 rubles, she wrote 53 comments. Thank you, Olga, for your insightful comments and support.
Zoya Belousova took second place, she wrote 18 comments, third place went to Ellina Goncharova, she wrote 15 comments. Unfortunately, it will not be possible to award prizes to Zoya and Elina, since the number of comments they wrote is less than 50. Congratulations to Olga, thank you to everyone for commenting on my blog. You can read more about the conditions of the commentator competition.
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If your little ones refuse to eat cottage cheese, then prepare them a cottage cheese-apple soufflé. Caramel apples are hidden under the airy cottage cheese - children will definitely be delighted with this dessert! And adults will definitely like it too.
Author of the publication
Lives on the coast of the harsh but beautiful Baltic Sea. She has loved cooking since early childhood, but it grew into a real hobby from the moment she began to live independently. Now I take great pleasure in cooking for my family. Twice mom. Among her hobbies is photography, and food shots have recently taken up the lion's share of all photographs.
- Recipe author: Valentina Maslova
- After cooking you will receive 4
- Cooking time: 50 min
Ingredients
- 5 pieces. egg white
- 1 PC. egg yolk
- 180 g cottage cheese
- 5 g vanilla sugar
- 40 g sugar
- 300 g apple
- 10 g butter
- 1 tbsp. honey
- 1 tsp ground cinnamon
Cooking method
Turn on the oven and preheat to 180 degrees. For the filling: peel the apples and cut them into quarters. Cut out the core with seeds and cut the apples into small cubes.
Heat a frying pan with butter, add apples, add honey and cinnamon. Cook over high heat, stirring, for 5-7 minutes. The apples should become soft.
Separate the eggs into yolks and whites. For the soufflé you will need 5 whites and 1 yolk.
In a large bowl, combine cottage cheese, yolk and vanilla sugar.
Using an immersion blender or whisk, puree everything into a homogeneous, smooth mass.
Beat the whites to soft peaks. Gradually add sugar and continue beating the whites until stiff peaks form. There should be a trace left from the whisk on the surface of the whites.
Using a spatula, gently fold the whipped whites into the curd mixture in 2 additions.
Place the apple filling in baking molds (the recipe used 4 molds measuring 9x7 cm, you can use one mold with a diameter of 18 cm), and the curd-protein mass on top. You can spread it almost to the edge of the mold, since the soufflé rises well in the oven, but then falls.
Bake in a preheated oven for 25-30 minutes.
Cottage cheese and apple souffle ready!
Bon appetit!
Hello everybody!
So, for the soufflé we need cottage cheese, an apple, an egg, as well as sugar or a sweetener to taste. The last time I didn’t use sakhzam, I only took an apple, cottage cheese and an egg, since my apples are very sweet, there is no need to sweeten them additionally.
The proportions indicated in the recipe are taken from the original recipe. Last time I didn’t weigh the ingredients, or rather the cottage cheese. But it turned out to be 100-110 grams, I think. And, by the way, I took 2 apples, since they are small for me.
From dishes and equipment, we will need a blender, a microwave oven, a spoon, a knife, and a small plate.
So, first of all, we need to peel and core the apple. I also cut them into small pieces to make it easier for the blender)
Now I throw the pieces into the blender. I turn it on at minimum power.
If you don’t have a blender, then it doesn’t matter, you can do it all on a grater.
And now we do “bzhik-bzhik”, as my friend says.
As you can see, my pieces did not turn into puree, they are the same as when grated.
Now we need to add an egg to the apple.
You can whisk this together to make the mixture even smoother.
But personally, I add cottage cheese, and only then beat everything.
Again, you can beat it all by hand, but in a blender the mass turns out softer and more homogeneous.
This is the mass we got.
Now you need to pour it into molds.
I use silicone ones, I ordered from China)
From that quantity I got 5 molds. They should not be filled completely, by half or a little more.
Now we put the molds in the microwave for 7 minutes. In general, check the power of your microwave, but it took me 7 minutes.
And this is how I got this beauty. As for beauty, I may have gotten a little carried away. In fact, they are not that yellow, it was the camera and the lighting that conveyed the color that way. They practically did not change the color, whatever shade they were in the form of a mass remained that way.
Now you need to put it on a plate and eat it)
But personally, I really like eating them straight from the mold, it tastes better)
In a word, I am very happy that I found this recipe. Everything is healthy, dietary and incredibly tasty! I'm sure I'll make this souffle again and again.
I hope that you liked this recipe, that the preparation seems very easy (because it is), and that you enjoy making this soufflé.
If you have any questions or comments, write in the comments.
Well, that's all for today!
See you soon!
Cooking time: PT00H10M 10 min.
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