Cheese souffle "Lapshevnik"

425 - 60 минут 6 порции

Or first name: Cheese souffle on Russian manners "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 for Cheese souffle "Lapshevnik"

Step by step instruction of cooking Cheese souffle "Lapshevnik"

Шаг 1

This recipe from the "left milk pasta"! It with need milk 300g

I think about 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

Шаг 2

In cold noodles (if you cook it) add the yolk. Egg home - large, so you can safely use 2 small

Шаг 3

Pass the cottage cheese in a blender until smooth. He was

Шаг 4

This should become. I take 9% cottage cheese

Шаг 5

The vermicelli with egg yolk, add the melted butter

Шаг 6

Mix and add cottage cheese,

Шаг 7

Semolina and honey

Шаг 8

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

Шаг 9

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!

Шаг 10

Form grease with oil, sprinkle with breadcrumbs (semolina with sugar). Since I have no special direct molds for souffle, I hope to be able to be removed from the silicone mold...

Шаг 11

Pour the ground (like a liquid pancake batter)

Шаг 12

Bake at a temperature 180-200g, focusing on your oven! 30-40 minutes, the top is quite flushed... In the oven it is straight "puffed up"

Шаг 13

Now run totem, is not yet settled, no... just a bit already settled! Well, a souffle, it is!

Шаг 14

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!

Шаг 15

This is some kind of amazing soufflé - even the next day it was very tender! Do not dare call it a casserole!

Шаг 16

I hope it was French entourage?..

Шаг 17

Bon appetit!

Шаг 18

Unfortunately, photos can not convey how delicate soufflé, so you better try it yourself!