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Airy soufflé with yogurt

French cuisine
Description Products Steps
Airy soufflé with yogurt

One of the main fans of this dessert was King Louis XVI of France, who ate chopped vegetables with Bechamel sauce for breakfast. Whipped whites were added to the vegetables for fluffiness. And at the moment, this wonderful dish decorates holiday tables in the form of an independent dessert, and is also used for filling cakes and pastries.

  1. Calories
    163,29 kcal
  2. Protein
    6,4 gram
  3. Fat
    6,45 gram
  4. Carbohydrates
    20,93 gram
  5. ~ Time
    1 H 5 Min
  6. Pepper
  7. Complexity

Products per 4 serving:

  1. Chicken egg
    Chicken egg
    4 pcs. = 240 g
  2. Yogurt
    Yogurt
    1.5 cup = 337.5 g
  3. Sugar
    Sugar
    3 tbsp. l. = 75 g
  4. Potato starch
    Potato starch
    3 tbsp. l. = 84 g
  5. The baking powder of the dough
    The baking powder of the dough
    1 tsp. = 5 g
  6. Powdered sugar
    Powdered sugar
    to taste

Steps:

  1. Preheat the oven to 180°C. Divide eggs at room...
    Preheat the oven to 180°C. Divide eggs at room temperature into whites and yolks. Add sugar to the yolks, stir until the sugar dissolves and the yolks turn white.
  2. Combine the yolks with sugar with yogurt, add...
    Combine the yolks with sugar with yogurt, add baking powder and starch. Mix everything well. Beat the egg whites to stiff peaks for about 15 minutes.
  3. Carefully add the whites to the entire...
    Carefully add the whites to the entire mixture, being careful not to disturb its airiness. Pour the dough into the mold and place in a preheated oven. Bake for 30-40 minutes.
  4. Cut the soufflé into portions, pour over...
    Cut the soufflé into portions, pour over melted chocolate, sprinkle with chopped almonds.
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