Body cream soufflé differs from other caring bases in its texture and composition. It has an airy, slightly porous texture, like whipped cream - that's why he fell in love with many girls. The cosmetic product gently cares for the skin of any type, improves its elasticity. Depending on the active ingredients, it can moisturize, nourish or protect the skin from stress.
Body products that have an airy texture are especially popular among girls. As a rule, they are easy to apply, have a slightly paste-like thick consistency, which, in contact with the skin, is absorbed instantly. But this is the description of an ideal product. But in reality, things can turn out a little differently. Soufflé creams are produced by several brands.
The company introduces the product Soft touch"with several aromas and actions. The cream contains milk proteins and coconut oil, due to which it has an incredibly tasty and attractive aroma. The consistency is quite dense, lumps form when applied to the skin, but they quickly spread over the surface and do not leave a sticky film.
The tool moisturizes and gives elasticity to the epidermis due to the proteins and oil components in the composition.
In the line Planet Spa» you can find an unusual cream of the sensual aroma "Unsurpassed nutrition" with shea butter. The texture of the cream is thick, whipped, as befits a real soufflé. Due to the large amount of vitamins and minerals in the composition, it is suitable for the most dry and sensitive skin. The cream has a slightly sweet smell, absorbs into the skin quickly, gives a velvety feeling after a few minutes after application.
In another line Skin So Soft» presented cream " golden pleasure". The name alludes to the pleasant sensations of use, and this is true. The composition contains oil andibors, lavender and vanilla - all these components melt on the skin, leaving only a trail of aroma.
Available in several flavors: milk-banana, grape and apricot. The differences in composition are only in the smell, which are very intense. Presented in large volume, but have a liquid consistency, which is not characteristic of soufflé creams.
The main differences between these products are a bright plume and skin nutrition.
The brand produces a moisturizing soufflé for the body. It is quite easy to use: the product has air components, which, upon contact with the epithelium, are immediately absorbed. According to the manufacturers, it consists of 98% natural ingredients. Souffle is suitable for intensive nutrition of the epidermis, restores water balance, has a slight matting effect.
The brand presents a perfumed body cream soufflé "Eclat Femme". Due to the convenient dispenser, using the product is simple and easy - just squeeze out the required amount. Its use can replace the perfume "Eclat Femme", an unobtrusive fragrance stays on the skin for a long time. The consistency itself is pleasant, quickly penetrates the epithelium and leaves no traces.
Airy chocolate soufflé
Ingredients:
1 sachet of vanilla sugar
200 ml heavy cream
150 g chocolate
300 g cottage cheese
1 teaspoon gelatin
1 st. a spoonful of chocolate liqueur
0.4 cups powdered sugar
How to make chocolate soufflé:
First you need to melt the chocolate in a water bath. After that, cottage cheese, pounded in advance, is added to it, powdered sugar and vanilla sugar. The mass is thoroughly mixed and whipped with an electric mixer.
Cream is whipped in a separate container. Gelatin should be poured with hot water and wait for it to swell. Then it is poured into the chocolate-curd mass, to which chocolate liqueur and whipped cream are added next.
The resulting mixture is stirred. Soufflé for the cake is ready!
How to make fruit soufflé:
First of all, you need to soak the gelatin in water until completely swollen. Fresh peaches are peeled and ground in a blender to form a puree. Gelatin, yogurt and 3 tablespoons of sugar are added to the fruit.
Cream and the remaining granulated sugar must be whipped until thick foam. After that, peach puree and whipped cream are combined. Pistachios are added to the mixture, which must be ground.
Fruit soufflé is ready!
How to cook soufflé bird's milk»
Gelatin must be soaked in cold water where it will be until it swells completely. This will be approximately 30 minutes. For soaking, you need 0.5 cups of water. After the gelatin has swollen, half of the volume of citric acid and half of granulated sugar are added there.
The gelatin mixture is heated but not brought to a boil until the sugar and gelatin are completely dissolved. While the mixture is heating, you can mix the remaining citric acid and proteins.
First, the proteins are whipped with citric acid using a mixer until a good foam is formed. Sugar is added to the mixture several times. Everything is whipped until a viscous thick mass is formed.
Next, a hot solution of gelatin is poured in, while it is not recommended to stop the whipping process. So the proteins are processed with boiling water to avoid salmonellosis. Butter room temperature combined with condensed milk.
Soufflé "Bird's Milk" for the cake is ready! It can be served to the table not only with cake layers, but also as a separate airy dessert.
If this soufflé lay out on biscuit cake(placed in a detachable form), and on top of another cake, and then cool until solidified (preferably overnight) and pour over chocolate icing, then get big and a delicious cake"Bird's milk".
Having previously prepared custard cakes with this soufflé, you can fill them ("swans" on children's holiday). Thus diversify the dessert.
Lemon jelly can be replaced with any other jelly of your choice, and you can also make assorted jelly by mixing several types.
On the international market culinary products Soufflé is food stuffed into foam. Confectioners, on the other hand, have their own opinion on this matter; for them, soufflé is a very “airy” dessert cream made on the basis of sugar syrups or fruit puree and even regular custard. This dish is ideally cooked in a water bath, and “Airiness” is created with the help of beaten egg whites with the addition of grated yolks in order to fix the finished cream.
A very simple and delicious soufflé recipe. And you can serve it as a separate dessert dish (you get a light cake without a cake), or pour it on any cake and put it in the refrigerator to harden.
We will need:
Recipe:
In the photo - a chocolate soufflé cake:
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Cooking progress:
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Cooking progress:
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A very simple soufflé recipe, goes well in a cake with fruit cream. Cooking progress:
Ingredients:
Cooking progress:
The video tells how to make a cake with fruit soufflé:
To make a curd soufflé for a cake, we need:
How to cook:
On the video - cooking curd soufflé cake:
Ingredients:
How to cook:
Enjoy your meal!
It happens that very quickly I would like to serve a multi-layered gourmet dessert to the table, but there is absolutely no time for baking. Although it may be a matter of motivation, the desire to undertake something difficult, but this is not the point.
Protein cream soufflé will help you out in such a situation, especially since it can also be served as an independent dessert. This is a light and airy product, very simple and fairly quick to prepare.
Souffle is in harmony with ready-made biscuit, waffle and other cakes.
So let's consider delicious recipe protein cream soufflé. Most importantly, remember that the products used must be the freshest, otherwise you will not feel its tenderness, but simply forget about airiness!
Exquisite soufflé dessert was previously, as it is now, used as part of cakes, pastries, and as an independent confectionery masterpiece. They say that only talented confectioners make a real soufflé, invented back in the 15th century: it hides the most delicate creamy filling underneath.
Then in the Middle Ages, dessert was not so airy, only modern kitchen appliances and products allow you to create real culinary masterpieces. During the 18th century, two types of soufflé were invented: a dessert product and a non-sweet one. Both delicacies were served only at the tables of the elite and at balls.
Soufflé became an accessible dish for the population only by 1742, when the dessert recipe was put on display through the publication on the pages of the French book "Le Cuisinier Moderne" with recipes. The book was published and written by the then-famous traveler, writer and culinary specialist Vincent La Chapelle (Vincent de la Chapelle).
5 chicken egg whites
1 and ½ cups sugar sand
2 tbsp. spoons of crystal gelatin
9 st. tablespoons of boiled and chilled drinking water
2 teaspoon citric acid
hob
saucepan
tablespoon
detachable form
fridge
Immediately soak the crystalline gelatin to swell. To do this, use 9 tablespoons of boiled and cooled water.
After a while (about 1 hour or 1.5 hours), the swollen gelatin should reach the desired state.
Pour the jelly mass into a bowl that can be put on fire.
We warm over low heat, stirring constantly, not allowing to boil, but until the gelatin crystals are completely dissolved.
Separate whites from cold eggs.
Add dry ingredients to the proteins: gradually sugar and citric acid. Beat the sugar-protein mass until the crystals of the dry ingredients dissolve.
When you already see that the protein mass becomes thick and persistent, it means that granulated sugar and acid crystals have dispersed.
Now is the time to pour in the jelly liquid. We do this gradually, without turning off the mixer, in a thin stream.
So the tender and porous soufflé is ready.
We do not leave it alone for a long time, we apply it immediately to the prepared cakes.
By the way, I came across interesting idea regarding the creation of a cake with cream soufflé, with which you don’t have to bother at all - just use store-bought cakes. After all, earlier, for example, I used such cakes only for custard or condensed milk.
The taste of our creamy mass will remind you of Ptichye Moloko sweets, beloved by many. So let's not get lost - we will make such a dessert. In a detachable form at the bottom, lay the finished biscuit base. Next, spread the soufflé on top - send it to the refrigerator to solidify. Cover the cream with warm (!!!) melted chocolate so that the souffle does not disperse from elevated temperature. We get our favorites, but on the scale of a cake.
You can make exquisite baskets filled with our cream soufflé. It is permissible to give a shade to the soufflé using, which we mix at the end of whipping. Ready-made baskets can be purchased at almost any supermarket. We decorate the "Baskets" with everything that is at hand, and we get a beautiful and.