Curd souffle (Brand 6050 pressure cooker)

Category: Dairy and egg dishes
Curd soufflé (Brand 6050 pressure cooker)

Ingredients

cottage cheese 200g (pack)
egg 1
sugar 1-2st. l.
semolina 1 st. l.
sour cream or homemade yogurt 1 st. l.
sl. oil for mold lubrication
fruits, berries, jams, dried fruits, vegetables optional

Cooking method

  • This is a light, airy, very tender dish.
  • Well-beaten whites give lightness and airiness to the soufflé.
  • Souffle base:
  • First of all, beat the protein until peaks; not washing the mixer, beat the yolk, add sugar, whisking until creamy; pour semolina, then sour cream, cottage cheese and stir in the protein with a spoon.
  • The classic soufflé is ready, it remains to put it on a double boiler and turn it on.Curd soufflé (Brand 6050 pressure cooker)
  • We select the "steam / porridge" mode; pour water into the bowl (I pour hot water), just below the level of the inserted double boiler; put the curd mass in the form on a double boiler; close the lid and turn on the pressure cooker; time is 13 minutes by default.
  • After turning off the mode, wait until the steam is released and then open the lid. The soufflé can be removed from the mold immediately by turning it over on a plate.
  • The classic soufflé can be varied. It can be made fruit or berry, vegetable or rice.
  • CARROT SOUFFLE
  • Curd soufflé (Brand 6050 pressure cooker)
  • In a classic soufflé, add one carrot and 1 tbsp, grated on a fine grater. l. coconut flakes; mix and put in a mold.
  • Curd soufflé (Brand 6050 pressure cooker)
  • SOUFFLE WITH FROZEN BERRIES
  • Curd soufflé (Brand 6050 pressure cooker)
  • Berries (I have raspberries) can be mixed with the curd mass, or laid out in layers.
  • Curd soufflé (Brand 6050 pressure cooker)
  • SOUFFLE WITH FRUIT
  • Curd soufflé (Brand 6050 pressure cooker)
  • One kiwi and some orange peel.
  • PUMPKIN WITH PRUNES
  • Curd soufflé (Brand 6050 pressure cooker)
  • Before adding the proteins, add the pumpkin (mine is thawed, cut into cubes) and continue to beat. Then add prunes and gently add protein from 1 hour. l. vanilla sugar.
  • Curd soufflé (Brand 6050 pressure cooker)
  • CHOCOLATE SOUFFLE
  • Curd soufflé (Brand 6050 pressure cooker)
  • Divide the curd mass into two parts; add 2 hours to one part. l. cocoa powder; spread alternating between both masses and stir with a toothpick.
  • The soufflé is served hot until it has fallen off and has not lost its splendor, but even when cold, it does not lose its taste and tenderness.
  • According to this recipe, the soufflé was also cooked in a slow cooker, but it turned out pudding, which also has a lush consistency, but denser than the soufflé.


Sana
Probably delicious! Only I didn't quite figure it out when to add cottage cheese?
Suslya
"Beat first of all the protein to the peaks; not washing the mixer, beat the yolk, add sugar, whisking until creamy; pour semolina, then sour cream, cottage cheese and stir in the protein with a spoon ... "
Inusya
The recipe is superb, and even with so many variations, so to speak, "five in one" at once ...
I will definitely do it! Just wait until the end of the post ...
I just think that I will not have to enjoy the souffle, but the pudding, what VS NIKA warned me, because I only have a slow cooker, there is no pressure cooker
Vichka
Quote: inusha

The recipe is superb, and even with so many variations, so to speak, "five in one" at once ...
I will definitely do it! Just wait until the end of the post ...
Inna, try to do it. It is done quickly, but delicious. I like to add orange juice to soufflé; I can't find a picture with juice, I hid it somewhere.
Vichka
Quote: inusha


I just think that I will not have to enjoy the soufflé, but the pudding, what VS NIKA I warned you, because I only have a slow cooker, there is no pressure cooker
What are the problems ?! you can also in a multicooker.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=152559.0
vernisag
Victoria, or you can do it in glass molds or in a stainless steel bowl or teflon mold. And then I somehow did not make friends with silicone molds, I have something all the pieces come out of them. Sticks, greased with butter. Or what is needed?
Vichka
Quote: vernisag

Victoria, or you can do it in glass molds or in a stainless steel bowl or teflon mold. And then I somehow did not make friends with silicone molds, I have something all the pieces come out of them. Sticks, greased with butter. Or what is needed?
Irina, I saw what they did in glass, only in a multicooker, well, there is no difference in that; I think that in the iron one can, of course, too. But why does it stick in silicone, I don't understand at all, maybe the shape is unsuccessful? My soufflé flies out of the mold while still hot. And I grease sl. oil.
Elena Bo
I lubricate with vegetable.
Here I greased the hot panels of the waffle iron with butter. My butter was stratified into some pieces (more likely even lumps), in appearance resembling dough clots. So the additives are not good for butter either.
Vichka
Quote: Elena Bo

I lubricate with vegetable.
Here I greased the hot panels of the waffle iron with butter. My butter was stratified into some pieces (more likely even lumps), in appearance resembling dough clots. So the additives are not good for butter either.
Lena, it's good that if only there are additives in the oil, or maybe the whole oil is "one big additive"!
Elena Bo
Quote: VS NIKA

Lena, it's good that if only there are additives in the oil, or maybe the whole oil is "one big additive"!
Yes, I already try to take well-known manufacturers and already reject them. So I don't take Prostokvashino, their oil is solid palm.
Vichka
Quote: Elena Bo

Yes, I already try to take well-known manufacturers and already reject them. So I don't take Prostokvashino, their oil is solid palm.
Everything is correct. I take butter from a friend, like meat, and I just pray that this opportunity will be as long as possible.
vernisag
Thank you! Happened! Not as handsome as yours, but quite passable! Only slightly stuck in three places. The mold seems to me like you have such a redhead, I risked doing it again in it. I think my daughter will also like the taste, now she will come to me and appreciate it. And yesterday it seems to me the cottage cheese was bad, some kind of overcooked. And in general, I noticed during the fast, all sorts of sweets are not very good for me. (Apparently they beat the sneakers on the head from the top)
Vichka
Quote: vernisag

Happened! Not as handsome as yours, but quite passable! It stuck only a little bit in three places. The mold seems to me like you have such a redhead, I risked doing it again in it. I think my daughter will also like the taste, now she will come to me and appreciate it. And yesterday it seems to me that the cottage cheese was bad, overcooked. And in general, I noticed during the fast, all sorts of sweets are not very good for me. (Apparently they beat the sneakers on the head from the top)
Irina, I am very glad! Will you show me a photo? I have had a red-haired mold for quite some time and it suits me very much. The other is also good, it is all carved, but flies out of it just as well. Today I warmed up yesterday's soufflé in the microwave, the taste is wonderful, I liked it even more than yesterday.
vernisag
And I don't know how to insert pictures ...
Vichka
Quote: vernisag

And I don't know how to insert pictures ...
Ira, wrote in a personal.
vernisag
Curd soufflé (Brand 6050 pressure cooker) Thank you Victoria! : rose: This is what I got today, put it in three teacups. With dried apricots and nuts, a little stuck, do not judge strictly.
Vichka
Quote: vernisag

Curd soufflé (Brand 6050 pressure cooker) Thank you Victoria! : rose: This is what I got today, put it in three teacups. With dried apricots and nuts, a little stuck, do not judge strictly.
Irina, thanks for the photo, everything is just great! Well done! Did you like the souffle taste?
vernisag
Yes ! Delicious ! Thank you!
krivoshapka
VS NIKA but tell me the souffle should be "wet"? I did something, I liked the taste with a banana, but some kind of "wet" it can't be left for tomorrow. the fat-free cottage cheese can be guilty?
fronya40
Vitus, I put the SCH in Liberty Well, with apricots! I read about fried pies and almost choked on my saliva. and here is your recipe! so she rushed at him with joy!
Vichka
Quote: fronya40

Vitus, I put the SCS in the Liberty Well, with apricots! I read about fried pies and almost choked on my saliva. and here is your recipe! so she rushed at him with joy!
So put the pies or soufflé?
fronya40
Well. of course, soufflé-so to speak-kill the worm! and remove doubts! went to eat it! Everything worked out well! Delicious!
Vichka
Quote: fronya40

Well. of course, soufflé-so to speak-kill the worm! and remove doubts! went to eat it! Everything worked out well! Delicious!
Tan, what kind of doubts?
Ukka
Quote: Vichka

Tan, what kind of doubts?
Secretly - cups ...
Vichka
Quote: ukka

Secretly - cups ...
how many cups to eat?
Ukka
No, Tanya began to doubt that the fried pies would fit into the glass ...
And the souffle will definitely fit!
Yes, Tanyush?
Luysia
Give me a cabbage pie (and more!) And I'll put it in any glass.
Ukka
Archimedes you are ours !!!
Vichka
Quote: Luysia

Give me a cabbage pie (and more!) And I'll put it in any glass.
And I can stuff pies into a glass, and also a cake, ice cream and more, more ...
Natalia K.
Vikus, and how many pieces of ice cream will fit in a cup
Vichka
Quote: natalisha_31

Vikus, and how many pieces of ice cream will fit in a cup
It depends on how to melt, Natal!
Natalia K.
Quote: Vichka

It depends on how to melt, Natal!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers