Soufflé - the best recipes. How to properly and tasty prepare meat, chicken, cottage cheese, fish and other types of soufflé.

Soufflé - general principles of preparation

When we hear the word “soufflé,” we imagine some kind of dish with a delicate consistency. And it’s no coincidence, because the French word souffle translates as “light touch.” If you think that soufflé can be exclusively dessert, then after reading the recipes below, you will understand that you were mistaken. By and large, you can make a soufflé from any product - fish, poultry, meat, vegetables, fruits. And, of course, there are plenty of soufflé creams or soufflé cakes. The main component of the soufflé is eggs, or rather, egg whites whipped into a strong foam. Grind meat, vegetables or fruits, add protein foam, heat process - and the soufflé is ready!

Soufflé is an ideal food option for children. It is known that there are no more discerning gourmets than kids. “I don’t like onions, I don’t eat meat, I don’t need fish!” If you prepare any dish in the form of a delicate souffle, then even a capricious taster will eat every last spoon. However, the soufflé will also please adults, because such a dish is much more unusual than, for example, just chicken or cottage cheese.

Recipe 1: Curd soufflé

If you want to turn ordinary cottage cheese into a work of culinary art, then there is nothing easier than making unsweetened cottage cheese soufflé. Cottage cheese is very useful for both children and adults, for the reason that it contains a lot of healthy and necessary protein. For soufflé, it is best to use homemade cottage cheese of medium fat content (up to 9%). You can, of course, take a fattier product, but then the dish will turn out to be a little heavy for the stomach. Is it possible to buy store-bought cottage cheese for soufflé? It is possible, but not for every brand. First of all, pay attention to the label. It’s not suitable for curd soufflé - “curd product” - a decent amount of soy is added. In addition, many manufacturers sin by adding powdered milk to dairy products. A cottage cheese soufflé made from such pseudo-cottage cheese will not work, even if you follow all the proportions and cooking rules.

Required ingredients:

• Cottage cheese (low-fat) 300 grams
• 3 medium sized eggs
• Seasonings

Cooking method:

1. Carefully separate the yolks from the whites. Place the whites in the refrigerator for a while.
2. Using a blender, combine the cottage cheese and yolks, add salt, pepper or your favorite seasonings. In such a soufflé it would also be appropriate to use chopped herbs, which can be introduced at this stage.
3. Remove the whites from the refrigerator. Beat them for about 6 minutes at medium speed, adding a little salt. When instead of proteins you get a strong shiny foam, then you can add them to the cottage cheese.
4. First add half of the whites into the curd mass, stir with a spatula until smooth. Add the remaining whites and mix slowly.
5. Turn on the oven to warm up to 180 degrees.
6. Take a soufflé mold (or molds), grease each one with butter and spoon the curd mixture into the pan.
7. As soon as you put the soufflé in the oven, you need to increase the oven temperature to 240 degrees. Bake the dish for about twenty minutes. Attention! During cooking, do not open the oven door under any circumstances, otherwise the soufflé will fall off.
8. In twenty minutes the soufflé is ready. Serve it immediately, otherwise it will lose its shape.

Recipe 2: Curd soufflé with apple

Today, more than a hundred variations of the preparation of cottage cheese soufflé are known, including with semolina and butter. These products “weight” the delicate soufflé, making it look more like a casserole. If you prepare a soufflé according to this recipe, you will end up with a weightless dessert that will melt in your mouth like a cloud. This soufflé can even be prepared in the microwave, and can then be stored in the refrigerator for two to three days.

Required ingredients:

• Low-fat cottage cheese 300 grams
• Apple 2 pieces (sweet variety)
• Egg 2 pieces
• Powdered sugar 100 grams

Cooking method:

1. Peel and core the apple and puree it in a blender. Squeeze out the juice.
2. Break the eggs, separate the yolks from the whites.
3. Add cottage cheese and egg yolk to the apple, mix everything into a homogeneous mass.
4. Beat the egg whites with a mixer or blender along with powdered sugar. It is better to sift the powdered sugar through a sieve first, so the foam will be denser. Introduce the powder into the protein slowly, in a thin stream.
5. When the protein foam is ready, gradually add it to the curd mixture.
6. Grease a soufflé dish with oil and place the resulting mass there.
7. If you are making the soufflé in the oven, then place the pan in a preheated oven and bake for about 20 minutes. This soufflé will not rise or fall. If you want to cook the soufflé in the microwave, then ten minutes of preparation will be enough.

Almond soufflé

Recipe by Vladimir Tikhomirov, chef of the Russian Seasons restaurant

Ingredients. For the base (for 10 servings) : 5 yolks, 200 g sugar, 50 g flour, 500 ml milk, 200 g chopped roasted almonds, 1 vanilla pod, 100 ml Cointreau liqueur. For soufflé (1 serving): 2 egg whites, 30 g powdered sugar.

Instructions. To prepare the base, bring the milk and vanilla to a boil. Beat the yolks with sugar until white, add flour and mix thoroughly. Pour boiled milk into the resulting mass through a sieve, then combine everything into a homogeneous mass. Strain again into the saucepan and place on the stove. Boil, stirring constantly, until the consistency of thick sour cream (10-12 minutes). Remove from heat, add almonds, stir and add liqueur, then let the mixture cool. For each serving, take 100 g of the resulting mixture. To prepare the soufflé itself, combine the egg whites with powdered sugar and beat until stiff peaks form. Take 100 g of base (leftovers can be stored in the refrigerator for up to 4 days) and gently mix with the protein mixture. Place in a prepared pan, greased with butter and sprinkled with powdered sugar. The mass should rise 1 cm above the edges. Sprinkle powdered sugar on top. Bake at 200°C for 14 minutes.

Recipe 3: Meat soufflé

You can safely prepare this dish if you follow a healthy lifestyle. After all, we are used to eating meat in the form of chops or cutlets, which is in no way associated with “proper food.” At the same time, red meat is extremely healthy and important for both the female and male bodies. Meat is rich in proteins and essential amino acids. If you prepare a meat soufflé from lean meat, you will create a tasty and healthy, almost dietary dish. For this recipe you will need steamed pork, low-fat cream and, of course, a chicken egg.

Required ingredients:

• Meat (lean pork or beef) 400 grams
• Cream (low-fat) 200 ml
• Milk (fat content 3.2%) 200 ml
• Medium size chicken egg 2 eggs
• Seasonings

Cooking method:

1. Break the egg, separate the yolks from the whites. Place the whites in the refrigerator.
2. Steam the meat. Cool and cut it into cubes. Place the meat pieces in a blender and grind it. Add milk, cream, egg yolks, and seasoning to the bowl with the meat. Beat everything again with a blender.
3. Beat the chilled whites with a mixer until thick and shiny foam. Add a pinch of salt to the whites.
4. Add half of the whites to the meat puree and mix with a spoon.
5. Add the rest of the protein foam to the mixture, stir everything until smooth.
6. Preheat the oven to 200 degrees. Place the soufflé in a greased mold (or molds) and bake for about 20 minutes. Do not open the oven at this time.

Recipe 4: Meat soufflé with vegetables

This soufflé will turn out especially tasty and tender if you make it from rabbit meat, but you can also use lean beef or pork. In addition, you will need vegetables.

Required ingredients:

• Meat 400 grams
• Sour cream (20-25%) 200 ml
• Onion 1 piece
• Carrot 1 piece
• White cabbage 200 grams
• Chicken egg 3 pieces
• Seasonings

Cooking method:

1. Steam or boil the meat. Cut into pieces and grind into puree.
2. Peel the vegetables and also puree them, add to the meat.
3. Separate the yolks from the whites. Add yolks to meat and vegetables, sour cream, seasonings.
4. Beat the egg whites with salt until thick foam.
5. Introduce the foam gradually into the meat mass. Stir the first half of the whites with a blender, and the second half slowly with a spoon. Place the soufflé in a greased form.
6. Bake the soufflé in a preheated oven at 240 degrees for about 20 minutes.

Banana soufflé - heavenly delight

We recommend preparing banana soufflé at home according to the recipe with photos for lovers of banana-flavored baked goods. This dessert goes perfectly with chocolate sauce.

Required:

• 4 bananas;
• 100 gr. Sahara;
• 8 eggs;
• 20 gr. butter;
• 6 tbsp. l. water;
• Salt on the tip of a knife.

Banana soufflé - heavenly delight: recipe with photo

Preparation:

1. To prepare the soufflé, we recommend using ripe bananas with a rich taste. We prepare puree of a homogeneous structure from peeled fruits.
2. We prepare syrup from sugar and water. Add the cooled syrup to the banana puree.
3. Carefully separate the whites from the eggs. Beat into a thick, stable foam.
4. Add the whites into the banana mixture in small portions. Mix quickly, stirring in one direction.
5. Spoon the mixture into the prepared and cooled molds.
6. There should be 10 servings. They are baked at a temperature of 200 degrees. Small molds only need to bake for 15 minutes.
7. Dessert is served hot. For an aesthetically pleasing presentation, you can sprinkle with powder or pour over chocolate sauce.

Recipe 5: Chicken soufflé

Chicken souffle is served in all French restaurants. This dish is very tasty and it seems that the technology is impossible to replicate. In fact, a soufflé prepared at home is no different from a dish created by a chef if you prepare it according to this recipe.

Required ingredients:

• Chicken fillet 400 grams
• Cream (low-fat) 100 ml
• Seasonings
• Chicken egg 2 pieces

Cooking method:

1. Separate the yolks from the whites, put the whites in the refrigerator.
2. Boil chicken fillet in salted water, cool.
3. Grind chicken, cream and egg yolks in a blender. Add seasonings.
4. Beat the egg whites with a mixer and salt until thick foam forms.
5. Add foam to the chicken mixture and mix with a spoon.
6. Fill a greased pan with chicken mixture. Preheat the oven at 220 degrees and bake the soufflé for 20 minutes. Serve hot.

Chocolate soufflé – a dessert classic

There are different recipes for soufflé at home, but the taste of chocolate will exceed any expectations. This delicate dessert with a rich chocolate taste will conquer anyone!

Required:

• 100 gr. chocolate;
• 75 gr. butter;
• 6 eggs;
• 100 gr. Sahara.

Chocolate soufflé - a classic dessert: step-by-step recipe

Preparation:

1. In a glass or ceramic bowl, combine chocolate, sugar, butter.
2. Melt the ingredients in a water bath. Add 3 yolks to the melted and slightly cooled mixture and mix.
3. Beat six yolks until you get a stable foam. Add whites into the chocolate mixture in small portions. Mix each portion carefully but quickly. Circular movements must be in the same direction.
4. Place the resulting dough into portioned molds. If ceramic ones are used, then the walls and bottom are greased with butter and sprinkled with sugar, then sent to the refrigerator. The dough is poured into chilled ceramic molds.
5. 6 personal servings are baked quickly: just 8 minutes at 200 degrees. If the diameter of the molds is larger, bake longer. Serve hot, decorated with powder.

Recipe 6: Chicken soufflé with broccoli

For this recipe, you can boil the chicken, but it is better to steam it first.

Required ingredients:

• Chicken fillet 200 grams
• Broccoli 200 grams
• Cream (fat content up to 15%) 150 ml
• Seasonings
• Chicken egg 2 pieces

Cooking method:

1. Break the egg. Separate the yolks from the whites, put the whites in the refrigerator for a while.
2. Steam the chicken and cool.
3. Wash the broccoli and cut into pieces.
4. In a blender, puree chicken and broccoli, pour in cream, add egg yolks. Add seasonings to taste.
5. Beat the egg whites at medium speed with a mixer until stiff, add a pinch of salt.
6. Add the protein foam into the resulting chicken mixture and stir slowly with a spoon.
7. Preheat the oven to 200 degrees.
8. Fill the greased form with the mixture. Bake the soufflé for 25 minutes. Serve hot.

Recipe 7: Chocolate soufflé for children

How sometimes you want to pamper your children with a delicious dessert! But what is sold in stores under the name “dessert” has a high calorie content, and is also rich in GMOs, carcinogens and fats. In this case, why not cook a delicious dish at home? Chocolate soufflé with coconut is sure to please your little ones, and it is also healthy and nutritious!

Required ingredients:

• Milk 400 ml
• Sugar 100 grams
• 3 medium sized eggs
• Bitter chocolate 1 bar (100 grams)
• coconut flakes
• Cocoa 1 tablespoon (for decoration)

Cooking method:

1. Preheat the oven by setting the temperature to 180 degrees.
2. Mix sugar, coconut and chocolate, broken into cubes.
3. Bring the milk to a boil and pour it into the mixture, stirring with a spoon. The chocolate should be completely dissolved.
4. Separate the whites from the yolks. Beat the egg whites until they form a thick foam. Add egg white foam to chocolate mixture. Pour the mixture into the mold and bake in the oven for 40-45 minutes.
5. You can sprinkle the finished soufflé with cocoa.

Broccoli soufflé

Recipe by Maria Savelyeva, author of the foodclub . ru

Ingredients (for 3-5 servings). 400 g broccoli, 150 g spinach, 200 ml cream 20-22%, 3 eggs (yolks and whites separately), 1/2 tsp. salt, 1/4 tsp. ground black pepper, 1 egg (whole), 100 g hard cheese, 10 g butter.

Instructions. Separate the broccoli into florets, add hot water and bring to a boil. After 1-2 minutes, drain the water. Place broccoli in a blender, add spinach, cream and blend well. Transfer the puree to a bowl, add one whole egg, yolks, salt and freshly ground pepper. Grind the cheese in a blender until crumbly. Add cheese to vegetable puree and stir. Beat the remaining egg whites until stiff and carefully fold into the puree, stirring from bottom to top. It is important to keep as much air in the mixture as possible so that it expands in volume. Divide the mixture into soufflé molds greased with butter. Bake in an oven preheated to 200°C for 35-40 minutes.

Recipe 8: Creamy soufflé for children

Another version of the “children’s” soufflé, but this time the dessert will be creamy and not so sweet with a delicate consistency.

Required ingredients:

• Low-fat cream ½ cup
• Gelatin 1 sachet (15 grams)
• Condensed milk 220 grams
• Milk 100 ml
• Mascropone cheese (or any unsalted curd cheese) 150 grams
• Cocoa (for decoration)

Cooking method:

1. Pour milk over gelatin and leave to swell.
2. Combine the cream and condensed milk in a metal ladle, place on the fire and bring to a boil. Boil for no more than one minute.
3. Add gelatin to the mixture and stir quickly. Let the mixture cool.
4. Add cheese to milk and cream, stir with a mixer at medium speed for about 8-10 minutes.
5. Transfer the resulting cream into a mold and refrigerate for several hours.

Soufflé with liqueur

Ingredients:

• 7 chicken proteins
• 5 chicken yolks
• 2 glasses of milk
• 150 g sugar
• 50 g butter
• 50 g wheat flour
• 1 teaspoon liqueur

Preparation step by step:

1. Bring milk to a boil. Melt the butter in a saucepan or frying pan, add flour, stir, and simmer lightly until golden brown. Add to milk. Add the yolks one at a time, remembering to knead each time.

2. Beat the whites to a dense, stable foam in a separate clean bowl, carefully so as not to settle, add them to the milk-yolk mixture. Add liqueur.

3. Place the mixture in a greased ceramic dish and bake in the oven for 20-25 minutes. Remove from the oven, carefully remove from the pan and cool slightly before serving.

Recipe 9: Fish soufflé

A very tender and at the same time healthy soufflé will be obtained if you prepare it from white varieties of fish. Take pelengas fish, hake or halibut for the dish.

Required ingredients:

• White fish 400 grams
• Cream (fat content up to 15%) 150 ml
• Onion 1 piece
• White bread 150 grams
• Egg 3 medium size
• Seasoning

Cooking method:

1. Wash the fish fillet, remove bones and skin. Steam, cool.
2. Separate the yolks from the whites; cool the whites in the refrigerator.
3. Peel the onion and cut into several pieces.
4. Mix fish, bread, cream, onion, and seasonings in a blender bowl.
5. Remove the egg whites from the refrigerator, add salt and beat with a mixer for about 5 minutes.
6. Add the protein foam into the fish mixture and stir.
7. Preheat the oven to 220 degrees.
8. Place the mixture in a greased pan and bake in the oven for 20 minutes.

Chicken soufflé in the microwave with herbs

We need:

• 300 g chicken fillet
• 2 pcs egg
• 1 tbsp. butter
• 200 g white loaf
• 500 ml milk
• 20 g hard cheese
• 3 sprigs parsley
• 0.5 tsp salt

Preparation:

1. Chicken fillet needs to be soaked in milk for 2 hours.

2. Divide the eggs into whites and yolks. Beat the whites until stiff peaks form.

3. We also fill the loaf with milk and leave it to swell. Then put the chicken fillet, loaf, milk, yolks into a blender bowl and blend into a homogeneous mass.

4. Gently mix the resulting minced meat with the whites, moving from bottom to top, until smooth.

5. Grease a refractory microwave dish with butter and transfer the minced meat, leveling the surface. Microwave at full power for 8 minutes. Then sprinkle with grated cheese and bake for another 2 minutes.

Let cool and place on a plate.

Recipe 10: Fish fillet with carrots

If you decide to make a more unusual fish soufflé, add some carrots and herbs to it.

Required ingredients:

• White fish 350 grams
• Sour cream 150 ml
• Cream 100 ml (fat content up to 15%)
• Onion 1 piece
• 2 medium sized carrots
• Fresh parsley
• White bread 100 grams
• Egg 3 medium size
• Seasoning

Cooking method:

1. Wash the washed fish fillet and boil in salted water until cooked. Cool the finished fish.
2. Break the eggs, separate the yolks from the whites, and put the whites in the refrigerator to cool.
3. Peel the onion and cut into several pieces. Wash the carrots, cut off the tails, and cut into cubes with a knife.
4. Wash and chop the parsley.
5. Use a blender to puree boiled fish, bread, sour cream, cream, onions, carrots, parsley, and seasonings.
6. Beat the chilled whites in a blender for 5-7 minutes, lightly salting them.
7. Add the resulting protein foam to the mixture of fish and vegetables, stir with a spoon.
8. Preheat the oven to 200 degrees.
9. Place the mixture in a greased baking dish and bake in the oven for 20 minutes, setting the oven temperature to 220 degrees.

Recipe 11: Vegetable soufflé in a slow cooker

If you are wondering what unusual and tasty thing to cook from vegetables, then take note of the following recipe.

Required ingredients:

• Cauliflower 150 grams
• Broccoli 150 grams
• 1 carrot
• 2 fresh egg whites
• Water for multicooker
• Cream 50 ml (fat content up to 15%)
• Seasonings

Cooking method:

1. Wash the vegetables. Peel the carrots using a metal brush and cut into pieces.
2. Also cut the cabbage into pieces.
3. Pour 500 ml of water into the multicooker and turn on the “Steam” mode. Place vegetables in a container and cook for 20 minutes.
4. Cool the vegetables and beat each vegetable separately in a blender, adding cream to them.
5. Beat the egg whites with salt until thick and dense foam. Divide the resulting foam into three parts and add to the vegetables.
6. Take a silicone mold. Place carrots on the bottom, then cauliflower, and broccoli on top.
7. Turn on the “Steam” program and cook the vegetable soufflé for 10 minutes.

Recipe 12: Cream soufflé

One of the most popular desserts is sour cream soufflé. The dish is prepared very quickly and easily.

Required ingredients:

• Low-fat sour cream (up to 15%) 350 grams
• Powdered sugar 100 grams
• Milk 100 ml
• Gelatin 15 grams
• Vanilla

Cooking method:

1. Soak gelatin in milk and dissolve in a water bath.
2. Beat the sour cream with a mixer, gradually adding powdered sugar and vanilla. Beat with a mixer for about 6 minutes, until the mixture increases in size by 2-3 times.
3. Pour gelatin into sour cream.
4. Pour the sour cream mixture into the mold and leave to cool for several hours in the refrigerator.

Coffee Soufflé

Ingredients:

• 10 tbsp. l. butter,
• 8 tbsp. l. (full) of flour,
• 0.5 l milk,
• 1 pinch of salt,
• 1 tbsp. spoon of coffee extract (or instant coffee),
• 6 tbsp. spoons of powdered sugar,
• 5 eggs.

Cooking method:

1. Place the butter in a saucepan and melt.
2. Add flour, stir thoroughly and continue heating, stirring continuously with a wooden spoon.
3. After a few minutes, remove the pan from the heat, add cold milk and a pinch of salt.
4. Stir all this until the mixture thickens, then put the pan back for 1-2 minutes. to the fire.
5. Then add coffee extract or instant coffee and powdered sugar.
6. Separate the yolks from the whites, add the yolks to the mixture and beat well.
7. Beat the whites separately and carefully add them to the mixture.
8. Grease a mold (several small molds are possible), fill it halfway with the prepared mixture and bake in a hot oven.
9. Serve the soufflé immediately after preparation.

Enjoy your meal!

Recipe 13: Liver soufflé

Liver is a very useful product. You can fry it with onions or in batter, but a delicate soufflé made from liver will be much tastier. It is best to use chicken liver for this dish.

Required ingredients:

• Chicken egg 3 pieces
• Chicken liver 400 grams
• 1 carrot
• Onion 1 piece
• Low-fat cream 100 ml
• Flour 50 grams

Cooking method:

1. First of all, separate the white from the yolk.
2. Wash and peel the onions and carrots, cut into cubes. Grind the vegetables in a blender.
3. Wash the chicken liver and add to the vegetables, chop. Add yolks, flour, seasoning.
4. Beat the whites with salt until thick and dense foam. Add the foam to the liver mixture and mix.
5. Preheat the oven to 180 degrees.
6. Pour the liver mixture into a greased pan and bake for about 40 minutes.

Liver soufflé is an excellent appetizer for any table.

Soufflé doesn't have to be sweet. There are interesting technologies for preparing the most delicate appetizers and main courses. With a selected side dish, it will become a delicious treat for family and friends. We offer to prepare liver soufflé according to the recipe with step-by-step photos.

Required:

• 600 gr. chicken liver;
• 1 onion;
• 3 eggs;
• 1 carrot;
• Salt, pepper to taste;
• 1 tsp butter;
• 3 tbsp. l. flour;
• 130 gr. milk.

Liver soufflé is an excellent appetizer for any table.

Preparation:

To prepare a soufflé with a homogeneous structure, we recommend grinding the products with a blender. In addition to uniformity, this technique will save time and physical effort.

1. Grind the peeled and cut into small pieces onions and carrots until smooth. Remove the resulting mass into a bowl.
2. Grind the liver and add to the vegetable mixture.
3. Add milk, spices, knead. Add flour and mix again.
4. Separate the whites from the yolks. Add the yolks to the liver mass and mix.
5. Add a pinch of salt to the whites and beat until foamy. The foam is gradually introduced into a homogeneous liver mass. Mix with quick circular movements in one direction.
6. Prepare the baking dish: grease with butter and sprinkle with breadcrumbs.
7. Pour the liver mixture into a large mold or portion molds.
8. Bake the liver soufflé at 180 degrees. Cooking time depends on the volume of the mold. You can check readiness with a skewer or toothpick.
9. The finished dish can be served either warm or cold.

Recipe 14: Bird's Milk Soufflé

We have all tried the Bird's Milk dessert more than once, bought in a store or ordered in a restaurant, but in fact, the recipe for its preparation is simple and accessible to everyone. Try to prepare a French dessert and you, your loved ones will appreciate it.

Required ingredients:

• Mascropone cheese (or any other unsalted curd cheese) 400 grams
• Powdered sugar 100 grams
• Cream (fat content not less than 20%)
• Gelatin 10 grams (1 sachet)

Cooking method:

1. Soak the gelatin in water.
2. Beat the cream at medium speed with a mixer, gradually adding powdered sugar.
3. Gradually add curd cheese to the cream, continuing to mix the mixture with a mixer at medium speed.
4. Add gelatin to the mixture while continuing to stir.
5. Transfer the soufflé into a mold and place it in the refrigerator for several hours to harden.

How to freeze soufflé

I put part of the soufflé in a metal mold covered with film and put it in the freezer.

An experiment is needed to be sure and understand how the product behaves after defrosting and whether this is even possible.

After 24 hours, I took what I sent out of the freezer.

The conclusion is:

• the soufflé prepared according to this recipe defrosts very quickly at room temperature;
• it has a completely original appearance, no different from one that was not frozen;
• the product holds its shape perfectly and cuts perfectly;

  

• the soufflé tasted the same as without freezing.

I cut this product into pieces and sprinkled with grated chocolate.

Neat pieces can be placed in bowls or tartlets.

The conclusion is that this delicacy can be taken out of the freezer when unexpected guests have already crossed the threshold of the house. While the aperitif is being served, the dessert will be defrosting. Then a quick cut and everything is fine.

Soufflé - secrets and useful tips from the best chefs

1. Proteins must be introduced into the mixture of other components carefully, in two steps. First, add half the foam, mix with other ingredients, then add the remaining ingredients to the mixture.
2. To beat the soufflé, be sure to use a mixer or blender, since it will not be possible to beat the whites with your hands and a whisk to a dense foam.
3. If you are making the soufflé as a main dish, add a little salt to the whites. For desserts, it is better to use powdered sugar instead of sugar.

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