Blueberry souffle

This time we would like to share a simple recipe for fragrant blueberry souffle pieces. You will definitely love it!

mamaconditer

Recipe by:

Ingredients

Souffle

blueberries (or any other berries / fruits)

100g

3.50oz

0.40cup

6.70tbsp

cream 33-35%

70g

2.37fl oz

mascarpone

150g

5.25oz

0.60cup

10tbsp

Syrup

sugar

350g

12.25oz

1.40cup

23.45tbsp

egg whites

110g

3.85oz

0.44cup

7.37tbsp

agar

8g

0.28oz

0.54tbsp

water

230g

7.77fl oz

lemon acid

2g

0.07oz

0.13tbsp

Method

Let's give the floor to the pastry chef:

"Today I would like to share this amazing souffle recipe. I have blueberry souffle in this particular case, but you can also choose any other flavor you like!"

Souffle base

You will need:

blueberries (or any other berries / fruits) - 100g (3.55 oz)
cream 33-35% - 70g (2.45 oz)
mascarpone - 150g (5.30 oz)

Whip all the ingredients with a mixer until smooth and creamy.

Syrup

Ingredients:

sugar - 350 g (12.35 oz)
egg whites - 110 g (3.90 oz)
agar - 8 g (0.30 oz)
water - 230 g (8.10 oz)
lemon acid - 2g (0.05 oz)

Cooking:

Pour the agar into the cold water. Place the saucepan on the heat, and warm the mixture up to 85C (185F).
Add the sugar, and bring the mixture to a boil; cook until it reaches 110C (230F).
Meanwhile, put the egg whites and the lemon acid into a mixer bowl, and whip until fluffy and foamy.
Once the syrup has reached the temperature needed, start gradually pouring it into the egg whites, whipping the mixture for about 2 to 3 more minutes.

Assembling

Combine the blueberry mixture with the syrup, and then mix well using a silicone spatula.
Make sure to prepare a baking pan in advance and line it with the baking paper / plastic wrap / foil.
Pour the souffle mixture into the pan, and spread it evenly. Place the souffle in the fridge for about 30 to 60 minutes to stabilize. Finally, cut the souffle into pieces.

You can also cover them with some cookie crumbs, cocoa powder or any other topping to your taste.

Enjoy!

Recipe source

You will also like next recipe

Pistachio cheesecake with sable crust

Please your guests with this bright pistachio cheesecake!

Method

Sable base

All the ingredients should be chilled:

200 g (7.00 oz) flour
4 g (0.15 oz) salt
20 g (0.70 oz) sugar
100 g (3.55 oz) butter
60 g (2.10 oz) eggs
15 g (0.55 oz) water
40 g (1.40 oz) chopped pistachios

Let's cook!

Sieve the flour. Add the sugar and salt.
Cut the chilled butter into cubes.
Combine all these ingredients in a mixer bowl, and place it in the fridge to chill.
Whisk the egg, and add water. Mix until combined, then cover the mixture and put it into the fridge
Before starting to work with the dough, prepare some flour to roll it out with, as well as a sheet of baking paper.
Knead the flour and the butter mixture into fine crumbs; add the chopped pistachios. Use a stand mixer with a paddle attachment, a knife, or just hands.
Pour in the egg, and mix the mass on low speed so that it just starts to blend with the dough mixture.
Transfer the dough to the work surface, and knead it quickly.
Sprinkle the baking paper with some flour (just a little), and place the dough onto it. Roll out the dough to 2-3 mm (0.10 inch) thick (if possible), and cover it with another sheet of baking paper. Refrigerate for at least 1 hour.
Trim the edges of the dough so that it fits the baking pan perfectly.
Bake the sable at 170C (338F) for 10 to 15 minutes. Leave to cool.

Cheese filling

You will need:

cream cheese - 550 g (19.40 oz)
2 eggs
cream 33% - 150 ml (5.10 fl oz)
pistachio butter - 70 g (2.45 oz)
powdered sugar - 140 g (4.95 oz)

Cooking instructions:

Warm the cream and pistachio butter in a hot water bath until the latter melts completely (stirring constantly). Let it cool.
Mix the cream cheese (at room temperature) and the powdered sugar. Add the eggs, and whip the mix at the lowest speed.
Add the cream and pistachio mixture, and mix it all together; pour it over the sable crust.
Bake the cheesecake using a water bath method (wrap the mold in foil threefold or fourfold, and then place it onto a bigger baking pan filled with hot water).
Bake the cheesecake at 140C (284F) for about 60 to 70 minutes.
Once it is baked, leave it in the oven for about 40 more minutes. Then place the cheesecake in the fridge overnight.

Enjoy!

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