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Prep Time
1 h. 40 min.
Cooking Time
40 min.
Serves
2
Difficulty
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About This Recipe
With this soufflé, any breakfast becomes a celebration. It's like you've visited a fine dining restaurant. It is exceptionally delicate and airy with a light, unsaturated taste of this offal. A treasure trove of microelements and vitamins. Furthermore, the soufflé prepared according to this recipe turns out very juicy! Compared to the sharp, intrusive taste of the usual fried liver with onions, this dish will astonish you. Sometimes it is very difficult to achieve the right degree of doneness, where the liver is already cooked but still retains its juiciness and tenderness. This turkey liver soufflé is cooked in the oven in a water bath, so the risk of ruining the dish is minimal. This dish is dietetic as it consists only of liver, milk, and eggs. No flour or fat is needed to prepare the liver soufflé. As a result, you will get a very light dish that is perfectly suited for children and therapeutic nutrition.
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Cooking
Cooked
Planned
Ingredients List
Total ingredients: 6
Serves:
Turkey (liver) - 320 g
Milk 3.2% (pasteurized) - 64 g
Pepper black peas - 2 g
Eggs - to taste
Lemon juice - to taste
Italian herbs - to taste
Nutrition Facts
Serves:
🥓
Fat
89г
🍚
Carbohydrates
34г
🥩
Protein
90г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Clean the turkey liver from films, open the bile ducts. Wash off. Soak in raw milk for at least 10 minutes, preferably 40 minutes like I did.
Step 2
Take out the turkey liver milk and put it in a blender for grinding. Pour 64 ml of fresh milk here, put two yolks. Proteins in a separate container and remove to cool.
Step 3
Grind the turkey liver, mix with milk and egg yolks.
Step 4
Add ground black pepper and dry Provencal herbs (you can use your favorite set of spices).
Step 5
Beat the whites into a strong foam. To do this, cool them and add|add| a little lemon juice.
Step 6
Carefully add one tablespoon of egg whites to the turkey and mix gently to keep the mass light.
Step 7
Heat the oven to maximum. Pour the souffle into heat-resistant molds. Install a heat-resistant ceramic dish into which to pour boiling water. In this form, send to bake in the oven. Mine is heated to 300 degrees. But I covered the mountain with foil as soon as I had a browning crust. With a good stove, bake at 180 degrees.
Step 8
The time depends on the volume of forms. You can check the degree of readiness with a fork. I have large molds and it took almost two hours to get ready.
Step 9
As soon as the souffle rises, you can reduce the heat and turn on the bottom heating.
Step 10
You can also leave the souffle in the oven at a low temperature if you plan to eat it not immediately, but in a few hours. Serve hot! Perfect with a marked apple. The best side dish. Bon appetit!
Enjoy your meal!
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