Description
Or first name: Cheese souffle for Russian-style "Russified Frenchman". Why? Because a soufflé is traditionally a French dish, and lapshevnik (a casserole with milk noodles) - I think Russian. I experimented and combined French and Russian dishes and got a very gentle, airy and delicious souffle! I hope you will like it! By the way, if you want to make a simple cheese souffle without milk pasta, add instead 1 tbsp sour cream, 100 ml milk or cream and 1-2 tbsp of semolina!
Ingredients
-
Cheese
200 g
-
Vermicelli
300 g
-
Butter
50 g
-
Chicken egg
1 piece
-
Honey
2 Tbsp
-
Vanilla
-
Semolina
3 Tbsp
-
Marmalade
Cooking
This recipe is also from the "left milk vermicelli"! It with milk I think you need 300g, approximately 250 ml of milk and 100 g of vermicelli so much work (because some milk boil over when cooking) Protein separated from the yolks. Protein in the fridge
In cold noodles (if you cook it) add the yolk. Egg home - large, so you can safely use 2 small
Pass the cottage cheese in a blender until smooth. He was
This should become. I take 9% cottage cheese
The vermicelli with egg yolk, add the melted butter
Mix and add cottage cheese,
Semolina and honey
Whisk with a pinch of salt and vanilla until fluffy thick foam protein from the fridge Added to the mass, gently stirring from the bottom-up
Add to taste chopped marmalade or candied fruit, dried fruit. Very well, if you have a zest of lemon or orange will give a magical flavor!
Form grease with oil, sprinkle with breadcrumbs (you can use a semolina with sugar). Since I have no special direct molds for souffle, I hope to be able to be removed from the silicone mold...
Pour the ground (like a liquid pancake batter)
Bake at a temperature 180-200g, focusing on your oven! 30-40 minutes, the top is quite flushed In the oven... it "puffed up"
Now run totem, is not yet settled, no... just a bit already settled! Well, a souffle, it is!
And wow... it made a wonderful way to shift the souffle on the dish (Thank God!) Very unexpected, because usually the souffle is not to be touched!
This is some kind of amazing soufflé - even the next day it was very tender! Do not dare call it a casserole!
I hope it was French entourage?..
Bon appetit!
Unfortunately, photos can not convey how delicate soufflé, so you better try it yourself!!!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.