For many, soufflé is associated with a sweet dessert made from puffed dough or whipped proteins. But in this recipe I will tell you how to make the most delicate soufflé from pork liver.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
And no matter how vegetarians are against meat, it is meat that is considered one of the useful and necessary foods. Meat and meat offal contain many useful substances, such as protein and essential amino acids, which are absent in vegetables, cereals and fruits. But, of course, this applies to real products, not industrial sausages. And if you don't like chicken or pork, then it is quite possible to replace them with offal. Not everyone knows that pork or chicken liver is significantly superior in quality to meat and is a less fatty and high-calorie product.
Many different dishes are prepared from the liver. Most often it is fried, stewed with onions, in sour cream, and pancakes are made. But much more delicious and interesting is the liver soufflé dish. It is not a shame to present such a dish on a festive table. This is a healthy dish, easy to prepare and will especially appeal to little children. You can serve it hot or cold, adding any side dishes to taste.
- Caloric content per 100 g - 131 kcal.
- Servings - 4
- Cooking time - 50-60 minutes
Ingredients:
- Pork liver - 400 g
- Eggs - 2 pcs.
- Garlic - 2 cloves
- Butter - 20 g
- Salt - 0.5 tsp or to taste
- Ground black pepper - a pinch
- Ground nutmeg - 0.5 tsp
- Ground sweet paprika - 0.5 tsp
- Hot red pepper - a small pinch
Making pork liver soufflé:
1. Pork liver, no matter what kind you take (veal, chicken, beef), pre-wash, cut off films and tubes. Then cut into any pieces, because you will still grind it with a blender. Place the offal in a food processor, which is pre-installed with the "cutter knife" attachment.
2. Wash the eggs and carefully separate the whites from the yolks. Place the whites in a clean and dry deep container (this is important), and add the yolks to the food processor to the liver.
3. Pour all the spices and spices there, add salt and ground pepper.
4. Beat the ingredients well with a food processor. The liver should be completely crushed and turned into a smooth and smooth mass. This process can also be done with a blender or pass the liver through the fine grate of a meat grinder several times.
5. Beat the whites with a mixer at high speed until a white and airy mass is formed. Stop whisking when they are stable.
6. Pour the minced liver into a deep bowl and add the whipped egg whites. Gently mix them in from the bottom up. Do not stir them in a circle, it is necessary that the minced meat is enriched with air.
7. Choose a convenient baking dish. The soufflé can be baked in any shape. If you want to serve it like a cupcake, then the most convenient form will be a rubber silicone mold. The dish will not burn in it, and it will be easy to get it after cooking. I decided to serve the dish in clay molds without taking it out of them. Put a small piece of butter in any chosen mold.
8. Pour the liver mass into molds and send it to bake in an oven heated to 180 degrees for 20-30 minutes. Check readiness with a toothpick or wooden stick. Pierce the product, if there is no sticking, then it is ready.
9. Serve the finished soufflé warm or chilled, as you like.
See also a video recipe on how to make liver soufflé.
