Incredibly tasty and very tender ryazhenka soufflé, which is very easy to prepare. Can be served for breakfast, lunch or even as a dessert. Thanks to vanilla and powdered sugar, the soufflé gets a very pleasant aroma.
It is necessary
- - 1 liter of fermented baked milk;
- - 2 eggs;
- - 3 tbsp. tablespoons of powdered sugar;
- - 10 g butter;
- - a pinch of vanilla.
Instructions
Step 1
Fermented baked milk should be of high quality, very thick. Fold the cheesecloth in several layers, pour the fermented baked milk on it, put it on a sieve, leave it in the refrigerator overnight. You will get a pasty and thick ryazhenka cheese - this is what you need to make the most delicate soufflé.
Step 2
Separate the yolks from the whites. Add powdered sugar, vanillin to the yolks, rub until white. Whisk the egg whites into a strong foam. Add egg yolks with cheese mass, mix everything well. Gradually introduce the proteins, mix gently so that the mass remains airy, does not settle.
Step 3
Grease ceramic baking dishes with oil, put the soufflé blank in them. Place on a baking sheet and fill with hot water - it should reach the middle of the tins. Place the baking sheet in the oven.
Step 4
Bake the most tender ryazhenka soufflé for 30 minutes at 160 degrees in the oven. The soufflé should remain slightly shaky.
Step 5
You can serve the soufflé hot, or you can cool it, turn it over on a dish and pour with any sweet sauce. You can also serve such a soufflé with berries or immediately bake with them.
