Suffle is a very delicate and air casserole, as ingredients for which various products are used. Suffle can be either a sweet dessert or a salty snack. In the first case, cottage cheese, different berries and fruits, milk, chocolate, eggs and other components are often used to make dishes. To create salted souffli, meat or fish ingredients, as well as various vegetables, are often taken. In this article, we will tell you how to cook a variety of souffle in a slow cooker.

Chicken souffle in a slow cooker

Suffle made from chicken in a slow cooker is a great option for a dishes for a children's or diet menu. The meat in the process of cooking is grinded in a blender to a state of very small minced meat, so that such a souffle can be given even to babies who have cut through not all teeth. Consider a list of products used in this recipe:

• chicken fillet without bones - 600 g;
• eggs - 2 pcs.;
• onions - 2 pcs.;
• cream - 2/3 cups;
• green peas - 100 g;
• small carrots - 1 pc.;
• bulgarian pepper - 1 pc.;
• vegetable oil - 2 tbsp.;
• salt.

We start cooking chicken souffle in a slow cooker:

1. My chicken fillet is under the tap, dried and cut out medium -sized cubes. We shift the cubes into the blender bowl and grind the meat into small homogeneous minced meat.
2. We clean the onion of the husk, cut into slices and also put them in a blender. Grind the products again until a homogeneous consistency.
3. We drive into the resulting mass of the egg, pour the cream and salt everything to taste. Once again, mix well in a blender.
4. We clean the carrots and cut it with very small cubes. We do the same with Bulgarian pepper.
5. We put a frying pan on the stove, pour vegetable oil into it and pour the carrots. Fry it until soft, then add pepper to it and fresh or frozen green peas. Cover the pan with a lid and simmer products for 5-7 minutes.
6. We shift the vegetables in meat minced meat and mix with a spoon.
7. My cup of the slow cooker, wipe it dry, grease with oil. We immerse the minced meat in it, level it.
8. We turn on the Baking program on the panel and put a timer for 1 hour. We bake the chicken souffle in the slow cooker for the specified time.
9. When the device is turned off, open the lid and cool the souffle in the multicooker bowl. Then carefully, turning the bowl on a large dish, remove the souffle and cut it with portioned pieces.

We serve the souffle on the table as a snack, a side dish for a vegetable salad or a full dish. You can eat a delicate meat souffle in cold form without warming up.

Fish souffle in a slow cooker

A very tasty dish that can be served by guests for the holiday is a tender souffle from salmon. After cooking, the dish can be supplemented with an interesting vegetable side dish and creamy sauce. The list of ingredients for fish souffle in a slow cooker is small, it consists of such products:

• salmon fillet - 300 g;
• eggs - 2 pcs.;
• fat cream - 120 ml;
• grated parmesan - 2 tbsp;
• dried ground paprika - 1 tsp;
• salt.

The process of making fish souffle in a slow cooker is several actions:

1. First of all, we prepare the fish. We clean it from the skin, take out all the seeds, rinse and dry it with napkins. Cut the fillet with arbitrary pieces and fold them into the Blender bowl. Grind the salmon into a uniform minced meat.
2. Gently break the eggs and separate the proteins from the yolks. We immediately insert the yolks into the fish minced meat, and pour the proteins into a dry bowl and put them in the refrigerator for 20 minutes.
3. Pour the cream into the container with fish, pour the dried paprika, salt the mass and beat all the ingredients with a blender.
4. Parmesan is rubbed on a fine grater and also add to the fish. Beat everything well again with a blender.
5. Pour a pinch of salt into chilled proteins and beat with a mixer at high speed to a state of strong foam.
6. We shift the protein foam to fish and slowly mix everything with a spoon.
7. You can cook fish souffle in small molds - it will be more convenient to serve it to the table. Pour a little boiling water into the multicooker bowl. We lay the mass of salmon in molds and put on the bottom of the bowl. Turn on the "baking" mode and cook the fish souffle in a slow cooker for 20 minutes.

Chocolate souffle in a slow cooker

Chocolate souffle, prepared in a slow cooker and poured with sweet sauce, will become a real festive dish. It will have to be spent enough time on its preparation, but the result of the efforts will become not only excellent in taste, but also a very beautiful dish. Here is a detailed list of ingredients that will be needed for chocolate souffli in a slow cooker:

• black chocolate - 170 g;
• yolks - 3 pcs.;
• proteins - 5 pcs.;
• butter - 55 g;
• sugar - 75 g;
• cocoa powder-2 tbsp;
• cinnamon - 1 tsp

To make a souffer sauce in a slow cooker, prepare the following ingredients:

• butter - 1 tbsp.;
• flour - 1 tbsp.;
• sugar - 1/3 cup;
• cocoa - 2 tbsp.;
• milk - 0.5 cups;
• black chocolate - 15 g.

We describe in stages how a gentle chocolate souffle in a slow cooker is being prepared:

1. Cook 2 dry clean bowls. Gently break the eggs and separate the proteins from the yolks. We distribute them along different bowls and put them in the refrigerator.
2. We break the chocolate into pieces, put them in a bowl, immerse a bowl into a larger container, pour water there and put it on the stove. We melt the chocolate in a water bath, preventing it from boiling. Then remove it from the stove and add the butter. Mix until the oil melts.
3. We give chocolate a little cool, then connect it to the yolks, sugar and mix.
4. We take out a bowl with proteins from the refrigerator, add a pinch of salt and beat with a mixer without slowing down until the proteins turn into a stable homogeneous foam.
5. We transfer the proteins into a container with chocolate and knead very carefully with a spoon, making slow movements from the bottom up.
6. Cooking tumors for souffle. Lubricate them with butter and sprinkle them a little from the inside with sugar.
7. Gently lay out the air mass by shape, filling them with no more than 2/3. We put the containers in a multicier bowl, having previously laid a culinary parchment on the bottom of the shape.
8. We set the “baking” mode or any other program in which the dishes are cooked at a temperature of 200-210 ° C. We bake the souffle in a slow cooker for 20 minutes.
9. At this time, we cook the sauce. We melt the butter in a pan or metal bowl and pour flour into it. Mix the mass and pour the heated milk, constantly stirring the sauce so that lumps do not form. Then we pour sugar and cocoa powder into the mass. Again, mix everything well and languish on low heat until thickened.
10. When the souffle is ready, we take out the molds from the slow cooker and water the hot dessert with the sauce. We crumble black chocolate on pieces and decorate the souffle from above.

Apple-man-handed souffle in a slow cooker

An alternative to ordinary semolina can be an excellent delicate souffle, complemented by caramelized apples and raisins. The most important thing in this dish is that in terms of benefit it is not inferior to porridge, but the children eat souffle with much greater pleasure. Consider the list of ingredients that we will need for apple-man-handed souffle in a slow cooker:

• semolina - 70 g;
• apples - 3 pcs.;
• sugar - 60 g;
• butter - 50 g;
• raisins 50 g;
• milk - 0.5 l;
• eggs - 3 pcs.;
• salt is to taste.

Preparing such a souffle in a slow cooker is as follows:

1. My apples under the tap and remove the skin from them, and also clean the seeds. Shink fruit with slices.
2. Put the butter on a clean pan and put it on the fire. We melt the oil, pour sugar into it and stir until the crystals melt.
3. We shift the apple slices into the pan and languish them in this syrup until soft. Turn off the fire, let the apples cool. Gently drain the sweet syrup into a separate vessel.
4. Cook semolina semolina. We pour the milk into an aluminum pan and bring to a boil. Then we add a little salt, the syrup that remains of apples, and then with a thin stream of drill into milk, stirring constantly. Cook the cereal until cooked.
5. Rinse the raisins and add to the pan with a mankui. Leave the porridge to cool.
6. Separate the proteins of the eggs from the yolks. Enter the yolks into semolina, and beat the proteins with a mixer to a strong homogeneous foam. When the semolina cooled completely, gently connect it to protein foam and slowly mix with a spoon.
7. At the bottom of the multicier -shaped we spread caramelized apples, distribute them with an even layer. Then we cover the apples with a semolina mixture, level it and turn it on the “baking” option on the device panel.
8. Prepare a souffle in a slow cooker for 30 minutes.

Cool the dish, slightly opening the slut cover. Then we carefully take it to the plate. Before serving, you can slightly trim the souffle with ground cinnamon. It is good to drink souffle with milk, berry jelly or compote.

Carrot souffle in a slow cooker

From young sweet carrots and prunes, you can make a wonderful souffle. It will turn out sweet, bright and fragrant, and in addition, unusually useful. The dessert is suitable for breakfast or for evening tea. Of the ingredients for such a souffle in a slow cooker, the following will need:

• milk - 100 ml;
• eggs - 2 pcs.;
• carrots - 400 g;
• butter - 50 g;
• breadcrumbs - 160 g;
• sugar - 40 g;
• prunes - 150 g.

Let us describe the process of making carrot souffle in a slow cooker step by step:

1. Pilling crackers pour into a bowl and pour milk. We leave for a while so that they swell.
2. We clean the carrots from the peel and three on a fine grater. We shift it into the pan, pour a little water and languish under the lid on the stove for 10-15 minutes.
3. We carefully break the eggs and separate the proteins from the yolks. Put the proteins in the refrigerator.
4. Cool and combine the allowed carrot with egg yolks. Add soaked crackers and sugar to the mass, and then mix.
5. Rinse the prunes and cut into very small pieces. We take out the proteins from the refrigerator, add a pinch of salt to them and beat with a mixer at high speed until the mass turns into dense foam.
6. We transfer the proteins into a container with carrots, slowly and carefully mix with a spoon. Then we add pieces of prunes to the mass and again slowly mix the ingredients.
7. Lubricate the multicooker bowl with a small piece of butter and sprinkle with breadcrumbs. We shift the mass for the souffle into it, level it and turn on the “Baking” program. We cook carrot souffle in a slow cooker for 30-40 minutes.
8. At this time, we melt butter. When the souffle in the slow cooker is ready, water it with melted oil even hot.

Cool a little souffle in a multicier bowl, then transfer it to a plate, divide it into portions and serve to the table.

Suffle in a slow cooker. Video