Receta básica de soufflé

Creado: Vie, 18/09/2009 - 05:21

Aunque existen decenas de recetas de suflé, la mayoría son elaboradas con dos componentes básicos: una base de salsa de nata o puré, y claras de huevo batidas. Vea algunas de estas recetas...

La base proporciona sabor y algo de textura suave. Las variedades comunes para la base del suflé incluyen queso, chocolate y limón (los dos últimos e emplean en postres, con una buena ración de azúcar). Cuando sale del horno el suflé es generalmente grande e hinchado, y suele «bajar» tras 20 o 30 minutos.

El suflé puede ser hecho en recipientes de todos los tamaños y formas, pero es tradicional hacerlo en una especie de «copa de suflé» denominada ramekin.

100 g de manteca
50 g de harina
1/4 de l de leche
Nuez moscada
4 yemas de huevo
4 claras batidas en punto de nieve

Preparación: Colocar la manteca en una cacerola, llevar a fuego lento y, cuando se haya derretido, agregar la harina. Revolver con cuchara de madera y continuar la cocción durante 4 minutos. Incorporar la leche poco a poco y, sin dejar de revolver, dejar hervir entre 2 y 3 minutos sin que se formen grumos. Condimentar con sal, pimienta y nuez moscada. Retirar del fuego y, removiendo siempre, dejar entibiar la preparación. Agregar las yemas, de a una, mezclando después de cada adición. Por último, con batidor de alambre y movimiento suave envolvente, agregar las claras. Distribuir en una fuente para horno previamente enmantecada y llevar a horno moderado entre 35 y 40 minutos. Retirar y servir.

Otros souflés:

Soufflé de atún: A la receta básica agregar 1 lata de atún previamente escurrido y desmenuzado.

Soufflé de jamón: A la receta básica agregar 100 g de jamón cocido picado fino.

Soufflé de choclos: A la receta básica agregar 1 lata de choclo cremoso u 8 choclos rallados y cocidos en leche.

Soufflé a la florentina: A la receta básica agregar 1/2 kg de espinacas cocidas, escurridas y picadas.


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