Blackcurrant soufflé cake recipe. Recipe: Currant soufflé - Delicate, homemade currant soufflé

This recipe is for people like my husband who don’t like berries, or for people like me who can’t figure out what to do with a bucket of currants that my mother passed from the village. Well, I froze a part, it bothers me to eat raw, my husband does not eat. I thought for a long time and looked for a solution to the issue on the Internet and came across a cake with delicate soufflé from raspberries, and I thought, why not make the same soufflé only from currants? And here's what happened:

This is not a classic soufflé, it is rather an option for the lazy. But it turns out very tender and airy, and since the soufflé is literally translated as airy, I think this is a suitable name for it, although any pastry chef would probably throw stones at me)))

All we need is any berry, I used currants, cottage cheese, sour cream or cream of any fat content, sugar, gelatin.

My currants, and pour into a container for cooking. Add water, just a little. If there is little in the process, it is better to top up. I poured 150 grams, and then the berry let the juice go. Add sugar.

We wait until it boils and boil a little. While you are working on the syrup, put the sour cream in the freezer, it is better to whip up cold and will be more airy.

I boiled for a couple of minutes, as soon as the berries let the juice flow well, remove from heat and cool a little, the currants need to be rubbed through a sieve.

In the resulting syrup, while it has not cooled down, add two tablespoons of gelatin and mix well.

While it cools, make sour cream. Pour the chilled sour cream or cream into a container and whisk well until it bubbles and increases in volume. The better you beat, the more airy the soufflé will turn out.

We grind the cottage cheese through a sieve, or how I grind it in a blender so that there are no grains, you can of course take curd mass and don't sweat it at all.

Now, if the syrup has completely cooled down, you can combine all the components in one bowl and mix.

Pour the finished cream into molds.

I got 5 ice cream makers of 250 grams. The color is very beautiful. Now we put it in the refrigerator for about an hour, it freezes quickly. finished product decorate with berries, nuts, grated chocolate, or whatever you think of.

Bon appetit, the texture is very delicate, airy. The taste of cottage cheese with sourness, in general, in this form, my husband is ready to absorb the unloved currant in any quantity)))

Cooking time with freezing 1.5 hours. The price is relevant for Ukraine, your products are a little more expensive.

Cooking time: PT01H30M 1h 30m

Approximate cost per serving: 18 rub.

Good afternoon, my dear subscribers and readers!

The currant season has begun. I eat red only from the bush, and then, in small quantities, unlike)) The family also does not eat it raw, unless with cane sugar or honey. But, since this berry is very useful and has a lot of usefulness, it simply cannot be ignored! This is how ideas are born in my head with delicious and to the maximum healthy recipes desserts from this sour berry.

One of these desserts, mousse soufflé from red currant, now in front of you. It is prepared quickly, practically without being subjected to heat treatment. Therefore, all valuable nutrients remain in the tasty delicate dessert, which goes flying!

Preparation of mousse - redcurrant soufflé

Ingredients:

• Red Ribes- 3 glasses
• Gelatin or agar - agar - 30 g
• Purified or artesian water - 2 cups
• Cane sugar - ½ cup

My cooking method:

1. Soak gelatin for 1 hour in a glass of water room temperature before swelling

2. My currants and beat with a blender

3. Throw the whipped mass onto a fine sieve or gauze and filter

4. Cake (peel and seeds) pour a glass of hot water

5. Bring to a boil, remove from heat and squeeze through cheesecloth

6. Combine the swollen gelatin with a decoction of cake, add sugar, keep on low heat until the gelatin dissolves, do not boil and stir constantly, remove from heat and cool

7. Pour the cooled broth with sugar into the currant pulp and beat with a blender until thick and bubbles appear

8. Pour the air mass into molds or bowls and put in the refrigerator until the mass is completely gelled

ready! Can be served low calorie and the most useful vitamin dessert, freeing from molds or directly in bowls, decorating with fresh currant berries and sprigs of mint or oregano.

Good luck with your cooking! I look forward to your comments.

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This soufflé on agar is tender and downright airy! And completely weightless. And very very tasty!! I took agar, because with it the soufflé turns out much more tender than with gelatin. And he is very easy to work with!

If you are using frozen currants, first it must be thawed and excess liquid drained. Take the currant, put it in a blender along with the yolks and milk. Spyurize everything carefully.

The color is amazing!! And now you need to strain our berry mixture through a sieve so that it becomes completely homogeneous.

We bet on water bath and heat up the mixture. It should be very hot, who has a thermometer, then the temperature is 90-95 degrees. As soon as desired temperature reached, put a very small fire. We need the mixture to be hot before adding it to the agar proteins.

Meanwhile, beat egg whites at medium speed.

We heat the water with agar, bring to a boil and boil for a minute, stirring constantly. Then add sugar and bring back to a boil over medium heat. As soon as the mass begins to increase in volume and appears white foam immediately remove from heat and pour into egg whites, starting to beat at medium speed.

The mass will greatly increase in volume, become snow-white and shiny. Then we introduce the hot berry mixture and also beat, achieving uniformity.

Then quickly pour the mixture into a pastry bag. Agar begins to solidify already at a temperature of 40 degrees. By the time I filled out the last mold, the first ones had already set.
Cut off the end of the bag and fill silicone molds. Soufflé is very easy to get out of silicone. If there is no bag, then you can apply with a spoon, but very quickly! Otherwise, the soufflé will harden right in the bowl.
I have done small and large.

Take it to the balcony (how convenient in winter!) Or put it in the refrigerator until it hardens. Agar hardens very quickly! Not at all like gelatin.

When it hardens, pull it out of the molds :)

A receita em português está em baixo.

With the advent of the first sunny and truly warm days I so want to exacerbate, enhance this magical feeling of spring and the approaching summer, imagining some juicy, light berry dessert!

And if you choose from berries, then there’s something, but there are always plenty of currants in my freezer. And black, and red, and white... For every taste and color!)) Well... now is the time to use it! :) This is how this cake was born:

orange biscuit

chocolate orange ganache

stuffing (compote) black currant

soufflé with red currant

chocolate ganache(coating)

Don't be scared a large number sugar in soufflé. The sour juice/red currant puree compensates for this sweetness, and as a result, the soufflé is not cloying at all. It is very gentle and a delicious cake, light and airy, like a cloud! Hope you enjoy it too! :)

Currant soufflé cake

Ingredients:

orange biscuit:

(cup - 250 ml)

3 large eggs

Syrup for impregnation:

50 g sugar

50 ml water

30 ml orange liqueur

50 g dark chocolate with orange 70-75%

50 g milk chocolate

100 g cream 35%

Blackcurrant filling:

200 g frozen blackcurrant

55 g sugar

1 tbsp water (1)

a few drops lemon juice

2/3 tbsp cornstarch

2 tbsp cold water (2)

Soufflé with red currant:

200 g redcurrant puree (pitted)

80 g protein

a pinch of citric acid

450 g sugar

110 g water

80 g glucose syrup

~ 18 g sheet gelatin

90 g milk or dark chocolate (not more than 45%)

90 g cream 35%

Decoration:

black currant

Red Ribes

chocolate swirls

candied oranges

Cooking:

1) Orange biscuit: preheat the oven to 180°C. Grease a 20-22 cm diameter mold with oil, cover with baking paper. Sift flour, starch and baking powder into a bowl. Separate the whites from the yolks. Beat egg whites with a pinch of salt at high speed with a mixer, gradually adding sugar, and continue beating until stiff peaks form. Continue beating while adding egg yolks one at a time. Add zest. Turn off the mixer and, alternately with the sifted flour mixture, add hot Orange juice into the egg mass. Mix everything gently with a spatula.

2) Pour the batter into the pan, and gently smooth the surface with a spatula. Put in the oven and bake for 25-30 minutes. Readiness to check with a wooden skewer. Cool the finished biscuit completely, then cut lengthwise into three cakes (we only need two).

3) Syrup for impregnation: mix water and sugar. Put on fire, bring to a boil, stirring occasionally so that the sugar is completely dissolved. Remove from heat and cool completely. Add lemon juice and orange liqueur to the cooled syrup.

4) Chocolate Orange Ganache: grind chocolate. Bring the cream almost to a boil, pour over the chocolate and gently mix with a spatula until a homogeneous consistency is obtained. Place in the refrigerator to thicken the ganache.

5) Blackcurrant filling: in a saucepan, mix blackcurrants, sugar, 1 tbsp. water and a few drops of lemon juice, put on fire. Bring to a boil, stirring constantly, and boil for 3 minutes. Dilute starch in 2 tbsp. cold water and pour in a thin stream into the berry mass, constantly stirring. As soon as the mass thickens, immediately remove from heat and pour it into another container. cover cling film and let cool.

6) Red currant soufflé: soak gelatin in cold water. Heat the red currant puree and dilute the soaked and squeezed gelatin in it.

Mix sugar with water and glucose. Put on fire and boil to 121 ° C. While the syrup is boiling, put the egg whites to whisk citric acid to stable peaks. Continuing to beat, in a thin stream, pour in hot syrup (121°C), and beat for 5-7 minutes, until the mass cools down to about 50°C. Continuing to beat, pour in a thin stream berry puree with gelatin and continue to beat for at least another 5-7 minutes until the mass thickens. It should be very airy and fluffy.

7) Assembly: Lay a detachable form with a diameter of 26 cm with a curb tape. Lay the bottom biscuit cake on the bottom of the mold. Lightly saturate it with syrup and apply an even, thin layer of chocolate-orange ganache. Cover with second biscuit cake, also lightly soak it and put the blackcurrant filling on top. At the end, fill the form almost to the very top with a berry soufflé. In this form, remove the cake for several hours in the refrigerator until the soufflé is completely solidified.

8) Chocolate ganache for coating: grind chocolate. Bring the cream almost to a boil and pour over the chocolate. Stir gently until a homogeneous consistency is obtained. Allow the ganache to cool to room temperature, stirring occasionally. Then take the cake out of the refrigerator and pour the top with the thinnest layer of ganache. Put the cake back in the fridge to let the ganache harden.

9) Decoration: before serving, decorate the cake with fresh or thawed currants, chocolate curls and candied oranges.

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Summer is the time for berries, and you need to have time to please your family, no matter how tasty and unusual. To do this, we will prepare a simply amazing cake from fresh berries blackcurrant, products, the most ordinary, and the cake is very tasty, with a characteristic sourness

Recipe:

For the cake

• 2 eggs;
• 50 grams of cane sugar;
• 50 grams of flour;
• ½ packet vanilla.

For soufflé

• 450 grams of currants;
• 275 grams of sugar;
• 32 grams of gelatin;
• 3 eggs;
• 400 milliliters of cream 33%;
• 1 tablespoon of powdered milk;
• ½ packet of vanilla;
• 1 tablespoon cognac or rum (optional)
• 550 milliliters of water

How to cook, step by step instructions with photos

Let's start cooking this amazing cake with a cake, for this we will break two eggs into a bowl

Beat a little, then add cane sugar

Beat for at least five minutes

Then add the sifted flour mixed with vanilla

Gently mix with a silicone spatula from top to bottom, until smooth

We take detachable form 24 centimeters in diameter, cover the bottom baking paper, grease the sides of the mold with oil and pour ready dough. Bake in a preheated oven at 180 degrees until done. 10-12 minutes. Finished cake take it out of the oven, let it cool a little, take it out of the mold, let it lie, cool.

Prepare the syrup, mix in a saucepan 4 tablespoons of water and 100 grams of sugar, bring to a boil, let it boil for 3 minutes, over low heat. Let the syrup cool and divide into 3 equal parts.

Pour 350 grams of currants into a blender bowl and turn into puree

Strain the puree through a fine sieve

Add 1 part syrup to currants and mix well. Set aside 4 tablespoons of puree in a separate bowl

Pour 25 grams of gelatin in a small saucepan with a glass of water and set to swell. Now let's prepare the juice from the currant. Turn the remaining 100 grams of currants in a blender into puree, pour a glass of water, stir, pour into a small saucepan, boil for 2 minutes, strain through a fine sieve and set to cool. Whip chilled cream with 1 tbsp sugar

Put the whipped cream in the refrigerator. Mix the main part of blackcurrant puree with milk powder and the remaining vanilla

Let's bring it to a boil

Separate the whites from the yolks, immediately pour the yolks into a small saucepan

Pour 25 grams of sugar and beat

Pour the boiling currant mixture in a thin stream and in small portions into the whipped yolks without stopping whisking. We connect everything and put it on the stove, over low heat, constantly stirring with a silicone spatula, heat the currant mass until it thickens

The mass has thickened, remove from the fire. We put a saucepan with swollen gelatin on the fire. Heat until the gelatin is completely dissolved, then pour the gelatin into the currant mass and mix

Set aside to cool down. Now let's prepare the meringue. To do this, mix the remaining sugar with 5 tablespoons of water and put on the stove, boil for 3 minutes over high heat

Whilst syrup is simmering, beat 3 egg whites in a large bowl.

Carefully pour in small portions and a thin stream, without stopping whisking the boiling sugar syrup into proteins, trying not to get syrup on the blades of the mixer. Pour in the syrup, do not stop whipping the whites until cool for 5-7 minutes

Now we start to collect the cake. To do this, put the cake on the dish, put on a detachable ring, insert an acetate tape in a circle along the sides. Mix a tablespoon of the reserved puree with the second part of the sugar syrup

We impregnate the cake

Pour 150 milliliters of cooked blackcurrant juice, stir in it a spoonful of cognac or rum

You can do without alcohol. Carefully add the currant mass with gelatin to the meringue

We stir. Then add juice and stir again.

Now we take out the cream from the refrigerator and add it to the main mass

Mix well until smooth

Pour the soufflé onto the crust

We put it in the refrigerator for 3 hours. After a couple of hours, pour 7 grams of gelatin into the saucepan

Pour in the remaining juice, let it swell. After 40 minutes, heat the gelatin until completely dissolved, add the remaining three tablespoons of mashed potatoes and a third of the syrup to it.

Mix everything well, let it cool to room temperature, take the cake out of the refrigerator and pour the soufflé on top

Put it back in the refrigerator. He spent the night with me. In the morning we take out the cake, carefully remove the ring and acetate tape

Decorate as you wish and serve. The cake was baked at the end of July, decorated with a berry from the garden, of which there are a great many at that time, and mint leaves

This is what the cake looks like

Happy tea!

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