Black and red currant soufflé: recipes with cottage cheese, for cake

Content

1 Features of preparing currant soufflé
2 Currant soufflé recipes
- 2.1 Blackcurrant soufflé with cottage cheese
- 2.2 Redcurrant soufflé
3 Calorie content of currant soufflé
4 Conclusion

Soufflé with berries is a dish of airy lightness and pleasant sweetness, which can be presented as a fashionable independent dessert, or placed as a layer between the sponge layers of cakes and pastries. A particularly popular recipe is a soufflé made from black currants and cottage cheese, prepared in a “cold” way using gelatin.

Features of preparing currant soufflé

The name of the exquisite French dessert soufflé means “filled with air.” The dish is famous for its soft porous texture and jelly consistency. For a successful result, you must follow the recommendations:

For an airy and tender soufflé, it is necessary to use paste-like non-grained cottage cheese so that when whipping the mass is uniform.
Beat the whites in a glass or ceramic container with a perfectly clean surface without fat or moisture.
Eggs that are 3-4 days fresh are most suitable, as they are best whipped into a shiny, strong foam.
When using frozen blackcurrants, you need to defrost them and drain off the excess liquid.

Currant soufflé recipes

Recipes for blackcurrant soufflé with cottage cheese allow you to get a bright delicacy with a delicate taste, moderate sweetness and light berry sourness.

Blackcurrant soufflé with cottage cheese

Curd and currant soufflé is a light dessert in which black sour berries complement the sweetness of the creamy base.

List of products for the recipe:

500 g black currant berries;
400 ml sour cream 20% fat;
200 g fat cottage cheese;
½ glass of drinking water;
6 full tbsp. l. Sahara;
2 tbsp. l. powdered instant gelatin.

Step-by-step cooking method:

Wash the blackcurrants and pour into a deep bowl. Add water to the berries and add the entire portion of granulated sugar.
Place the bowl with the sugar-filled berries over medium heat, wait until it boils and gently simmer the syrup for 2 minutes.
After the berries release their juice, remove the container from the stove, cool slightly and rub the sweet syrup through a sieve so that the blackcurrant seeds do not get into the finished soufflé.
Pour gelatin powder into the sweet warm syrup and stir the mass thoroughly.
Place the sour cream in the freezer for half an hour. When it has cooled, pour into a bowl and beat with a mixer at high speed until the sour cream becomes covered with bubbles and grows in volume.
Grind the cottage cheese through a fine-mesh sieve or blend with an immersion blender until the grains are completely dissolved.
Using a silicone spatula, mix blackcurrant syrup with whipped sour cream and tender cottage cheese into a single mass.
Distribute the liquid soufflé into molds and place in the refrigerator to harden for 3-4 hours.

Frozen currant soufflé can be used as a bright and fragrant layer for a cake or as an independent dessert. When serving, it can be decorated with berries, basil or mint leaves, nut kernels or grated dark chocolate.

Important! Blackcurrant is rich in pectin, which has gelling properties and contributes to better stabilization of the dessert.

Redcurrant soufflé

The texture of the soufflé with soft cottage cheese will be velvety and porous. The dessert goes perfectly with berry fruit drinks and green tea with honey and baked milk. For dessert alcohol, mint and coffee liqueur, Italian bitter-almond “Amaretto” or Irish cream “Baileys” are suitable.

Set of cooking products:

300 g soft fat cottage cheese;
4 chicken proteins;
2 egg yolks;
2.5-3 cups red currants;
5 g agar-agar powder;
30 g butter 82% butter;
3-4 tbsp. l. powdered sugar;
100 ml milk with 2.5% fat content.

Cooking recipe step by step:

Pour agar-agar into heated milk, stir and wait until the granules are completely dissolved.
Set aside a few berries to decorate the soufflé, grind the rest or puree them in a blender.
Mix currant puree with egg yolks, sprinkle the mixture with powdered sugar and beat with a mixer at medium speed.
Rub the cottage cheese through a hair sieve and add agar diluted in milk in a thin stream.
Beat the curd mass until it forms a fluffy cloud using a blender or mixer.
Add currant puree to the cottage cheese and beat the future soufflé again.
Beat the chilled egg whites to stiff peaks and carefully fold into the currant delicacy without disturbing the texture.
Line the pastry mold with cling film and transfer the dessert into it.
Place the souffle in the refrigerator for 2-3 hours.

Serve by sprinkling the treat with powdered sugar or black chia seeds. You can place black blueberries, mint sprigs or slices of fresh strawberries on the surface.

Calorie content of currant soufflé

The most delicate soufflé with black currants is perfect as a layer for sponge cake or pastries, as the porous mass gives the delicacy lightness and literally melts in the mouth. The calorie content of the dish depends on the amount of sugar and fat content of the cottage cheese. When using high-quality homemade milk and white sugar, the calorie content is 120 kcal/100 g. To reduce the energy value, you can make blackcurrant dessert less sweet or replace sugar with fructose.

Conclusion

The recipe for blackcurrant and cottage cheese soufflé will be an easy and tasty end to a gala dinner. This delicate berry dessert can be prepared all year round from both fresh and frozen currants. The delicacy will be weightless, aromatic and very tasty.