Souffle is what? History of souffle

Souffle is an invention of French cuisine. In the translation, the word soufflé means "vozushny". What explains the easy, like a cloud, the consistency of this dish? Egg whites. In principle, it is quite easy to make a soufflé. First, yolks are ground with a base, and then a protein foam is mixed with them. And to protect themselves from salmonella, which can lurk in raw eggs, the souffle is baked. During the heat treatment, the proteins increase in volume and solidify with foam. This "airiness" also gave the name of the type of dish. In this article we will tell the story of the appearance of the souffle. And also give some simple recipes for cooking this dish.

History of origin

All of us at least once in a life ate a souffle. These are candies "Bird's Milk". If you remove the shell of chocolate, inside you will find nothing but a souffle. But this dish was not always a dessert. And at first it was not savory at all. If it comes to that, a properly prepared omelette can also be called a souffle. However, the history of this dish goes back to the seventeenth century. King Louis XVI of France wished to start his day with something light and airy. For breakfast, he was served with fried vegetables, dressed with Béchamel sauce. And to make the dish more airy, the chefs mixed the whipped whites. Then they put the mass in a preheated oven.

Souffle literally melts in the mouth. It is easily absorbed by the body. Therefore, very quickly the souffle became a dessert, and then the basis for feeding toothless babies. Modern children also tried this dish at the dawn of their lives. Let's remember jars with meat mass.

Principle of soufflé preparation

This dish does not forgive mistakes. Egg whites require a special approach. After all, if the temperature is incorrect, they can easily fall off. Then the mass will exfoliate, and you will get a kissel. Even the dishes must be special. Ideally, ceramic refractory plates are suitable for a souffle. But stainless steel tanks are also suitable. The soufflé consists of two main components. The first is the basis that gives the taste. It can be fish, meat, vegetables, cheeses, cottage cheese, chocolate, fruit and berries. And the second component is whipped whites. They are gently blended to the base at the very end. The dish can be of two types: baked and chilled. The first type is served hot. It is poured with sauce, if this dessert is syrup or jam. Cooling down, the souffle drops a little. The second type is served chilled. The air form here helps to support the gelatin, added to the soufflé. Photos of these dishes look very appetizing. But we should not forget that eggs for such souffle do not undergo thermal treatment.

The easiest recipe

Soufflé is a dish of eggs. And in this recipe we will use only them. That is, we will do without meat, fish, cottage cheese and other. Get a sweet omelette - simple, but stylish dessert, which can be served with whipped cream or vanilla sauce. Let's pour an incomplete glass of milk (two hundred milliliters). We will melt in a saucepan a tablespoon of butter. We will pour the same amount of flour, season with salt and stir well. Flour should be cream colored. Now we will pour hot milk. Stir to not leave a bunch of flour, and add a tablespoon of sugar. We continue to cook, stirring. After some time, the mass thickens. We divide the two eggs into yolks and squirrels. First weed unbleached with a bag of vanilla sugar. Caution that the yolks do not curl, we will pour hot milk mixture. Let cool and put another quarter of an hour in the refrigerator. During this time, we will take up proteins. Add them to the basis. We will lubricate the ceramic form with oil and sprinkle with powdered sugar. We'll lay out the souffle. The oven should already be heated to one hundred and eighty degrees. Bake the dish for about thirty-five minutes.

Baby soufflé

Meat in the diet of babies is very important. Only bad luck: not all children want to eat it. Especially the liver, which is very useful for health. But, having applied this recipe in practice, you will force the most capricious child to eat up to the last crumb. Half a beef liver is processed and cooked after boiling for about half an hour. We pull it out of the water and let it cool down completely. A couple of slices of white bread soaked in milk. We clean a small onion. The liver is cut into pieces. All we scroll through the meat grinder: by-product, onion and bread. Salt forcemeat, add the beaten egg. If it turned dry, you can add milk or a little melted butter. Do not forget to prepare a baking dish. Lubricate its interior with butter. Proceeding from the fact that the souffle in the oven will increase in volume, we fill the form only half. We put in a preheated to one hundred and eighty degrees oven. We cook about twenty minutes. Served with cream sauce.

Fish soufflé

We kill the pile of hake. We chop the meat with a blender. Add a spoonful of soy sauce. Dosalivat to taste. We add two yolks (we remove the proteins for a while in the refrigerator). Beat the forcemeat with a fork. Add two spoons of sour cream. Once again, whisk. We light the fire so that the oven warms up to one hundred and eighty degrees. We get the proteins from the refrigerator and beat them with a pinch of salt until the condition of firm and stable peaks. Carefully mix this foam with a fish base. We fill the mold with a mass. Lubricate it is not necessary: we will prepare this souffle for children in a water bath. So it will be more dietary. We fill the baking tray with water. We put on it a form for baking. Water should not reach the edges of this heat-resistant container. Bake for half an hour. Served with cheese sauce, "Olandez" or "Beshamel". Children really love this fish souffle. After all, it does not contain bones, tender and airy. This dish is suitable not only for a hake, but for another fish.

Dessert soufflé

In order for the dish to keep in shape, the cooks go on the following tricks. They add to the basis of viscous boiled rice, mango or cottage cheese. The latter option is more preferable, since the dessert will not only be tasty, but also useful. Soufflé with cottage cheese can be baked like cheesecake, or you can make something that resembles yoghurt ice cream. Consider the latter type. Soak a bag of gelatin in a glass of cold water. We mix two hundred and fifty grams of cottage cheese and mascarpone (or some other cream cheese). Add the zest and crushed lemon pulp. You can also include a handful of raisins, a spoon-two honey. Wet gelatin is melted on fire, but do not boil. We introduce it into the cheese mass. Berries (strawberries, blueberries or similar gifts of forest) blend. We introduce into the curd base together with the yolk. Whisk the protein. Mix it to the base. We put the souffle in the refrigerator for a couple of hours.

"Bird's milk"

These delicious sweets can be made at home. They will have less shelf life, but they will be more useful. How to cook soufflé "Bird's milk"? Soak a half tablespoon of gelatin in a glass of warm water. After a quarter of an hour, we warm it up in a water bath. Gelatine should completely dissolve. Four cooled proteins will be poured to stable peaks. In the process, gradually we make a glass of sugar for them. When the foam becomes shiny and stable, pour in dissolved gelatin. Beat again. A tray, the size of which allows you to fit in the refrigerator, is covered with confectionery paper. We pour out the souffle. We level the surface with a knife. We set to cool for at least twenty minutes. In a water bath we are using a bar of chocolate. Densely lubricate the frozen souffle. We put the chill. We cut the sweets with a hot knife, so that the chocolate does not crack.

Souffle as a cream for a cake

At the end of the nineteenth century, the "brule" was invented. It's not ice cream at all, but a cream soufflé, baked to a caramel shade. They can decorate the cake or serve as an independent dessert. And if you do not bake sugar on caramel, you get an airy white souffle. A pack of gelatin should be filled with warm milk (incomplete glass), and then heated in a water bath. Three hundred and sixty grams of shop sour cream is mixed with 140 g of powdered sugar and a pinch of vanillin. Shake for about ten minutes. We pour chilled milk with gelatin. Now we come to the end. We cut into small pieces three kinds of multi-colored jelly. You can cook it yourself or use the purchased marmalade. Add the jelly to the mass. Stir and put in the refrigerator.