How about a delicious liver soufflé with carrots and onions? Let me guess: you don't really like liver. Well, you are not alone. Well, people do not have a special sympathy for the liver, because its taste, to put it mildly, is specific. I, unfortunately, also do not include myself in that category of people who wholeheartedly love this product. But on the other hand, I know how to cook it, so that even an ardent liver hater flares up to this healthy offal with the brightest gastronomic feelings. And if I was wrong, and you are really ready to always eat the liver in any of its culinary manifestations, then you will definitely want to cook the liver soufflé in the oven according to the photo recipe below.
I will warn you right away that we will not touch the molecular cuisine, so the taste of the liver will not go anywhere, but it will acquire a special cut that will allow you to reconsider your views in relation to it. Here we go?
To make chicken liver soufflé, use the following products
How to cook liver soufflé in the oven with carrots and onions
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Chicken liver is more tender than pork or beef and, moreover, it has practically no characteristic smell, so it does not need to be soaked, the film should also be removed. In a word, dancing with a tambourine is cancelled. Just rinse the product well and cut off the fat (if any). Then kill the liver with a blender or pass through a meat grinder. Add milk. |
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Grate or cut the carrots into strips, of course, before washing and cleaning it. |
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Onion for chicken liver soufflé cut into small cubes. If desired, the onion with carrots can be fried, but if you are preparing a liver soufflé for children, it is better not to do this. |
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Add chopped onions and carrots to the main mass and mix. Thanks to vegetables, chicken liver soufflé will become more juicy and acquire a multifaceted unusual taste. |
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Separate eggs into yolks and whites. Separately, beat the yolks with a pinch of salt until light foam. For this purpose, a hand whisk or a regular fork is perfect. |
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Add the rest of the salt to the proteins and beat them until a strong foam. Here you will have to resort to the help of a mixer. |
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Add the beaten yolk mass, sifted flour and pepper to the liver, mix well, avoiding the appearance of lumps. |
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The last stroke left on our delicious canvas is to introduce whipped squirrels. Add the protein mass to the liver and gently mix with a spatula with movements from the bottom up. |
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Now the liver soufflé with carrots and onions is completely ready for baking. In terms of density, the "dough" should be slightly thinner than the dough for pancakes. Pour it into a mold (if it is not silicone, then grease its inner surface with oil and sprinkle with flour). Preheat the oven to 180 degrees and put the form with the future soufflé there. If your oven does not throw out tricks with sudden temperature changes, then with a clear conscience you can devote 40-45 minutes to yourself or other dishes. |
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Having pulled out a tender dish, covered with a ruddy crust, from the mold, it can immediately be cut into portions with a sharp knife and served with a light side dish and vegetable salad. |
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And the cooled casserole asks for a slice of bread in order to turn into mouth-watering sandwiches, from which you can’t even drag someone by the ears who just a minute ago “couldn’t stand the liver” (tested and proven). I wish you culinary victories and grateful tasters!
Soufflé liver "Kindergarten".Liver soufflé "Kindergarten"
Recipe from orudakva: I want to offer you one more soufflé. A little background ... At the time when I came to work in a kindergarten, I did not eat the liver in any form (I just could not stand it). And not only me. Tuesday, in general, was a "hungry" day in the garden - for lunch there was stew from the liver. Almost no one ate it ... And then one day they cooked something for us for dinner. It was like it was from the liver, the children ate everything with pleasure, and after the tasting I ran to the kitchen to ask for the recipe! Since then, this dish has stuck in our family. I am especially glad that my child eats it with pleasure!
Ingredients:
Beef liver - 500 g
Salt (to taste)
Milk (for soaking bread)
Butter (for lubrication)
Onion (small size) - 1 pc.
Baton (white, several pieces)
Cooking:
So let's get started. We take the liver, wash it ...
and cook until almost done. I had a small piece, I cooked for 30 minutes (after boiling).
We take the liver out of the water, wash off everything unnecessary and let it cool.
Soak the banana slices in milk. We clean the onion.
Liver soufflé "Kindergarten" ingredients We scroll the liver that has cooled and cut into pieces through a meat grinder, we do the same with onions and soaked bread. In general, this soufflé is prepared in the garden without onions, but I used to add it to enrich the taste.
Salt and mix thoroughly. If the stuffing is dry, you can add milk. You can also add butter to make it fatter, I personally never add it. We put everything in a greased form.
We put in the oven and bake at a temperature of 180-200 gr. until the top is browned (about 15-20 minutes).
Grease the top of the finished soufflé with butter.
My child loves this soufflé with sauce. I apologize in advance, I prepared the sauce the day before and did not take a photo, but there is nothing complicated here. Fry the onion over medium heat, covered, stirring occasionally, for 15 minutes.
We take 2 tbsp. l. sour cream and 2 tsp. tomato paste, combine in a deep bowl, add 1 tbsp. l. flour. We mix everything thoroughly, add about 300 ml of water, mix everything again and pour it into the onion, while stirring. Bring on fire until thickened. The sauce is ready. You can put a piece of butter on top so that a film does not form.
Rice, buckwheat, pasta, and potatoes in any form can be a side dish for soufflé.
Ingredients
- chicken liver - 500 g;
- eggs - 3 pcs.;
- kefir - 100 ml;
- onion - 1 pc.;
- flour - 60 g;
- butter - 30 g;
- salt - to taste.
Cooking time - 1 hour.
Yield - 6 servings.
As you know, the liver is a very useful product, which is desirable to include in the diet of baby food. In order for the liver dish to bring the greatest benefit, we recommend baking liver soufflé, as in kindergarten, a step-by-step recipe for which is given below. However, some children have milk intolerance, so we advise you to cook liver soufflé, as in kindergarten, not according to the classic recipe (which uses milk), but to replace this ingredient with kefir. This does not affect the taste: the soufflé is very tasty and tender.
How to cook liver soufflé in the oven - step by step recipe with photo
First you need to prepare all the products listed in the ingredients. Kefir can be taken in any fat content. In addition to onions, carrots can also be added if desired. If you are making liver soufflé for older children, you can add some spices, such as ground pepper, curry, or whatever you like.
Rinse the liver and scroll through a meat grinder or chop in a blender. Peel the onion and grind it too. Separate the yolks from the whites. Put the yolks into the minced meat.
Mix everything well. Pour salt, flour and pour in kefir. Mix everything until a homogeneous mixture without lumps is formed.
Pour a pinch of salt into the proteins and beat them with a mixer until a state of stable foam. Checking the condition of whipped proteins is quite simple: if the container with snow-white foam is carefully turned over, then this foam will not spill out. Place the beaten egg whites in the minced liver, then mix gently. The mixture is quite liquid.
At this stage, you can already turn on the oven and leave it to warm up to 180 degrees. Lubricate a suitable size form with a small piece of butter (it can be pre-paved with baking paper, which must also be greased with butter). You can also use silicone molds for cupcakes (they do not need to be lubricated with anything). Pour the prepared mixture into the mold.
Place the mold in the oven and bake the soufflé for 40 minutes. If the souffle is laid out in small molds, then 25-30 minutes is enough. After the end of the baking time, remove the form with the finished product from the oven and grease the top with the remaining butter. When the soufflé has cooled down a bit, you can transfer it to a dish, cut into separate pieces and put on the table.
Soufflé from the liver in the oven, the recipe with a step-by-step photo of which is described above, goes well with herbs, vegetables and various side dishes. You can also spread it on bread and make sandwiches.
We wish you all bon appetit!
A delicate snack on your table - liver soufflé. Easy to cook at home from beef, chicken or pork liver.
Recipe for liver soufflé, which we will cook in the oven. This tender, airy and satisfying liver casserole is good both hot and cold. Serve chicken liver soufflé with your favorite side dish and always fresh vegetables and herbs for a simple and tasty lunch for the whole family.
As a base, I suggest using chicken liver, as it is unusually tender in itself. As a replacement option, you can take turkey or beef liver. In order for the finished dish to please with lightness, I strongly advise you not to neglect the stage of egg separation and thorough whipping of egg whites.
- chicken liver - 600 gr
- chicken egg - 3 pcs
- milk - 130 ml
- carrots - 100 gr
- onion - 100 gr
- wheat flour - 3 tbsp
- butter - 1 tsp
- table salt - 1 tsp
- ground black pepper - 1 pinch
To prepare a tender and airy liver soufflé, we need the following ingredients: chicken liver, chicken eggs, onions, carrots, milk of any fat content, wheat flour (high or first grade), salt, ground black pepper, and a little butter to grease the mold .
First of all, you need to decide with which device it is more convenient for you to make the basis for the soufflé. Meat grinder, submersible or stationary blender, food processor (nozzle - metal knife) - choose. I like the last option the most. Onions and carrots (the weight is indicated in the already prepared form) are cleaned and cut into smaller pieces. Put into a bowl.
We grind everything so that there are no large pieces left.
Next, add the chicken liver, which needs to be washed, dried, cut off the white veins and cut into large pieces (you may not cut it). My liver is already prepared and frozen (I buy chilled and store it in the freezer after processing).
We scroll everything together, then pour in the milk, pour in the wheat flour, salt and pepper to taste. Wash chicken eggs, dry them, separate the whites from the yolks. We put the latter in a bowl, and pour the proteins into a separate bowl.
We achieve uniformity of minced liver (small pieces of carrots will be visible).
Whisk the egg whites with a pinch of salt until soft peaks form.
The result should be a light, airy and soft snow-white protein foam that holds its shape and does not flow out when the bowl is turned over.
We shift the whipped squirrels to the minced liver, which for convenience is better to pour into bulk dishes.
Gently stir in the beaten egg whites, trying to keep the volume and airiness of the mass.
We take a suitable size form (the dimensions of my rectangular: 24 × 11 cm - along the top, 21 × 8 cm - along the bottom, height - 6.5 cm) grease it with soft butter. By the way, it is not at all necessary to use just such a shape - round, square, oval or even portion molds for cupcakes are perfect. In this form, I cooked a liver soufflé for the first time and it stuck very strongly, so I advise you to either sprinkle butter with breadcrumbs or use baking paper.
We put the form in a preheated oven and bake the liver soufflé for about an hour at 180 degrees at an average level (I have a gas stove, lower heating). We check readiness with a wooden skewer or a toothpick - it comes out of the soufflé dry, which means the dish is ready.
We take out the chicken liver soufflé, cut into portions and serve hot, warm or cold (as you like).
Recipe 2, step by step: liver soufflé in the oven
But a delicious soufflé can be made from the liver. Some people think that cooking a tender and tasty liver soufflé in the oven is an impossible task. This is not at all the case, you can see for yourself if you get acquainted with my today's recipe with a photo.
The liver is very useful for our body, so if you want to replenish your reserves of iron, hemoglobin, then the soufflé will help you cope with this.
- chilled liver (beef or pork) - 500 grams;
- carrot - 1 pc;
- onion white, onion - 1 pc;
- chicken egg - 1-2 pcs;
- sour cream, 20% - 1.5 tables. l.;
- salt - ½ tsp. l.
I process the liver, cut off the film, all the ducts, pass it through a meat grinder to get liquid minced meat.
I cut vegetables (carrots and onions) coarsely so that it is convenient to lay in a meat grinder.
I scroll the vegetables to the liver mass.
I add sour cream, chicken eggs to the minced meat, these products will make the soufflé more tender, but at the same time help it to acquire a stable shape.
Salt minced liver to give it a taste.
I grease the baking dish with a small layer of butter, pour the minced meat, but not to the very edges.
I bake the souffle for 40 minutes, it will rise slightly, become more magnificent and a brown baked crust will appear. For baking soufflé, a temperature of 170 degrees is suitable.
Slightly cooled soufflé from the liver I serve to the table. It will be delicious even when cold.
When the souffle has cooled, it will be easier to cut into pieces. It turns out wonderful pieces that will be convenient to eat. Such a soufflé can be cut and made into sandwiches with bread. A healthy sandwich will only benefit everyone.
Recipe 3: Beef Liver Soufflé (Step by Step Photos)
Liver soufflé is a real delicacy that can become an independent dish and even an addition to tea. It is usually prepared from fresh liver, which is ground in a meat grinder or blender. But if you wish, you can make a delicious soufflé from boiled liver by adding milk to make the soufflé more tender. The classic recipe suggests that the souffle is prepared without eggs and not from boiled, but from fresh liver. We offer a step-by-step recipe with a photo that will make it easy to cook baked liver soufflé.
The proposed recipe involves baking liver soufflé in the oven. But you can experiment and make a soufflé in a slow cooker, double boiler and even in the microwave. A steamed dish turns out to be very healthy and dietary. The calorie content per 100 grams is minimal, so it can be safely consumed by those who follow the figure. According to the Dukan diet, liver soufflé is a permitted dish.
The liver soufflé is also suitable for children, it can be given even to a child aged 1 year. By the way, such a delicacy is often prepared in kindergartens, so children can ask to cook a casserole for them, as in kindergarten.
Advice! The proposed recipe uses beef liver. But if desired, it can be replaced with chicken, pork, rabbit or turkey liver, and even cod liver. To make the dish more satisfying, you can add semolina or rice to it. And you can additionally cook your favorite sauce or use bechamel sauce.
- beef liver - 500-600 gr
- onion - I'm a big head
- garlic - 2 cloves
- salt - to taste
- ground black pepper - to taste
- egg - 1 pc.
- wheat bread - 1-2 slices
The first stage of a step-by-step recipe with a photo is cooking the liver. It is advisable to take a frozen liver. It needs to be washed with cold water and wait 10-15 minutes for it to start defrosting. But it must remain firm, otherwise in the future cooking will become impossible due to the fact that the liver will turn into porridge.
The liver must be cut into pieces while it is still firm. The size of the pieces should be such that they can easily pass into the meat grinder. It will be most convenient to twist long liver sticks. If you plan to grind the liver with a blender, then the pieces can be made smaller.
Now you need to prepare the rest of the ingredients. It is necessary to take the onion, peel it from the husk and wash it well under running water. Onions should be cut into large pieces. You should also prepare the garlic. It must be peeled and washed under running water. Additionally, you need to cut the bread. You will need a couple of pieces, it is advisable to take bread with a crust. It will be necessary in order to get individual pieces of the liver from the meat grinder, which have twisted and turned into gruel. In general, the bread will absorb moisture and allow the liquid to be pushed through, cleaning the knives and the meat grinder itself.
Now you need to twist the liver, onion, garlic and finish with bread. After that, you need to add one chicken egg to the same bowl, salt and pepper the dish.
The preparation for the liver soufflé must be mixed well to obtain a homogeneous mass. It is advisable to do this carefully to get rid of lumps.
The next step is to prepare for baking. It is necessary to take a deep baking sheet and grease it with vegetable oil (you can take both sunflower and olive oil). Vegetable oil should be poured in a thick layer. This will prevent burning of the liver and excessive dryness of the soufflé. But too much oil should also not be, as this will lead to the fact that the dish will turn out to be very fatty. The previously prepared liver mass must be poured onto a prepared baking sheet. You need to pour the mixture into the center, carefully distributing the mass in the corners with a tablespoon.
It should turn out approximately as shown in the photo. Ideally, there should be no empty seats. This will ensure that the soufflé comes out uniform.
It remains only to bake the soufflé from the liver. To do this, put the baking sheet in a cold oven. The temperature should be set to 200 degrees. Approximate baking time is 40 minutes.
Determining that the cake is ready is easy. It will rise in a hill and acquire a ruddy hue, there will be a dense crust on top of the pie, and inside the soufflé the liver should have a dark gray tint. This indicates her readiness. If there are pink shades, you need to leave the dish in the oven for another 10-15 minutes.
Before serving, it is recommended to cut the liver pie into portions. It will be delicious hot, warm and even cold. The pie can be served on its own or used with a side dish such as pasta, rice, buckwheat, boiled or fried potatoes, mashed potatoes or noodles. You can additionally pour the pie with sauce, sour cream or mayonnaise. This will give it a rich flavor.
Recipe 4: liver soufflé for children (step by step)
This liver soufflé recipe is suitable for children aged 1.5 years and older. In its pure form, it is quite difficult to persuade a child to eat liver, but with such a serving, everyone will like it. For the preparation of soufflé, you can use not only chicken, but also beef liver.
- Chicken liver - 200 g
- Chicken egg - 1 pc.
- White bread (loaf) - 30 g
- Milk - 30 ml
- Butter - 1 tsp
First of all, we wash the liver well and cut it into fairly small pieces. Transfer to a blender container.
We put the crumbled crumb of bread there. It will taste best if you use a loaf instead of bread.
Add milk and egg, beat. The mass is liquid. If desired, you can add only the yolk, and beat the protein separately, after combining with the main mass. Then the souffle will turn out more airy.
In the absence of a blender, you can grind liver and bread with a meat grinder, and then add milk and egg, mix.
Pour water into the multicooker, install a grid for steaming. We put molds on it. They can be absolutely anything: paper, plastic, and silicone. Lubricate the form with oil, pour the resulting mass.
We turn on the “steamer” mode for 30 minutes.
We take out the soufflé from the molds. If the molds were curly, then the soufflé can be served as a whole. If, however, it turned out to be not too aesthetically pleasing, then you can cut it into small pieces and sprinkle with dill. Delicious airy soufflé is ready! This dish can also be cooked in a double boiler or oven.
Recipe 5, simple: liver soufflé in a slow cooker
Liver soufflé in a slow cooker is a healthy dietary dish rich in nutrients that are vital for our body. This souffle turns out to be tender and airy, so even those fussy people who turn up their noses at the mere word “liver” will like it. And let's not forget about the diet, 100 grams of liver soufflé contains only about 100 kcal, and most of them are proteins.
- Chicken liver 800 grams
- Onion 2 pieces (large)
- Eggs 3 pieces
- Baking powder for dough 1 heaping teaspoon
- Cream 100-120 milliliters
- Wheat flour 80 grams
- Ground black pepper (or a mixture of peppers) to taste
- Salt to taste
- Chicken seasoning to taste (optional)
- Butter for greasing the bowl
Let's prepare the liver, I took chicken, as the soufflé from it turns out to be more tender, and it is also less fat in itself than pork or beef.
First I always defrost the liver and inspect it well, it must be cleaned and the gallbladder removed, otherwise the liver will be bitter.
Cleaned offal should be thoroughly rinsed with running water, and then dried with disposable paper towels.
Peel the onion and cut into small pieces, just so that it is convenient to scroll them later in a meat grinder or chop in a blender.
Grind the chicken liver with a meat grinder or blender if you have a powerful enough one.
It should be almost liquid. Add onion slices to it and chop everything again.
Add wheat flour, baking powder for the dough to chopped chicken liver with onions, pour in the cream and break the chicken eggs. Using a mixer, mix everything well to get a fairly homogeneous mass of pale burgundy color. Add salt and spices, mix everything again.
Lubricate the multicooker bowl with butter and put the previously prepared liver mass into it. Close the multicooker, select the "Baking" mode and set the timer on it for 35-40 minutes. However, when the multicooker rings merrily, indicating that everything is ready, do not rush to open the appliance. Let the souffle stand inside for 15-20 minutes and reach, then after opening it will not fall, remaining the same airy.
Then the finished liver souffle will need to be carefully laid out of the multicooker and served.
Serve liver soufflé for lunch or dinner with any side dish of your choice, preferably something light, such as vegetable salad or just chopped pickles. You can decorate the soufflé with herbs and sour cream to make it look even tastier on the table. Bon appetit!
Recipe 6: liver soufflé like in kindergarten
- Beef liver - 500 grams,
- loaf - 2 pieces,
- milk - 100 ml,
- carrots - 1 piece,
- 2 eggs,
- onion - 1 piece,
- salt, black pepper
Boil the liver until it becomes soft. Then we grind it on a blender, meat grinder (whoever is more comfortable on what). Add chopped onion and carrots.
Then we soak 2 pieces of loaf in milk, I warm them up a little in the microwave to get better soaked. Then grind them in a blender.
Add 2 eggs, salt, add a little black pepper. And mix everything well.
We grease the form with vegetable oil and put the liver mass into the form.
And put to bake in the oven at a temperature of 180-200 degrees for 30-40 minutes. Cut into pieces, pour sour cream, and that's what happens.
It turned out delicious, but it’s better to fry the onion with carrots - then the soufflé will turn out more tender. Bon appetit!
Recipe 7: how to cook a liver soufflé
Delicate and airy liver soufflé prepared according to this recipe is eaten with pleasure by children, and since it is cooked in the oven, it is a dietary dish. Cook with pleasure and eat with gusto!
- Liver (pork or beef, chicken) - 300 g
- Potato - 200 g
- Carrots - 1-2 pcs. (150 g)
- Onion - 1 pc.
- Garlic - 2 tooth.
- Eggs - 2 pcs.
- Semolina - 2 tbsp. l.
- Butter - 50 g
- Salt - to taste
- Pepper - to taste
- Vegetable oil - for greasing the mold
We start cooking by preparing the liver, carrots, onions and potatoes for scrolling through a meat grinder. To do this, cut all the listed ingredients into pieces.
Melt butter.
We pass the chopped vegetables and liver through a meat grinder.
Add beaten eggs, semolina, melted butter, pepper, salt. Mix well. We let the prepared mixture stand for 20 minutes so that the semolina swells.
Grease a baking dish with vegetable oil. We spread the liver mass in a greased form. Place in preheated oven. We cook the liver soufflé in the oven at a temperature of 180 degrees for 35-40 minutes.
Bon appetit!
Recipe 8: Oven Liver Soufflé
Such a soufflé may well serve both as a main course, if served hot, and as a cold appetizer, which can also be spread on toast and taken with you to nature.
Soufflé from the liver in the oven, the recipe with the photo of which you can see below, is so tasty, satisfying and at the same time tender that not only adults, but also children will like it. Moreover, the main ingredient of the dish - the liver - is rich in vitamins and nutrients necessary for growth and maintaining good health.
The dish can be prepared from any liver, however, from chicken liver it will be more tender and tasty. If you take pork liver, then you need to soak it a little in advance to get rid of the specific taste and smell.
A rather original recipe, which includes not only raw liver twisted in a meat grinder, but also raw vegetables, dairy products (you can take cream, sour cream or milk), wheat flour and eggs. The result is a homogeneous viscous mass that needs to be baked in the oven.
- liver (pork (chicken, beef), fresh) - 500 gr.,
- onion turnip - 150 gr.,
- carrots - 150 gr.,
- cream (fat content 10-15% or milk (fat content not less than 3.5% - 100 ml.,
- egg (chicken, table) - 2 pcs.,
- flour (wheat, w.s.) - 3-5 tbsp,
- salt (sea, fine), spices (hops-suneli, ground pepper) - to taste.
Cut the peeled onion into large pieces. We clean the carrots from the peel and also cut them coarsely. Then we pass the onion with carrots through a meat grinder or interrupt with an immersion blender into a homogeneous mass. We wash the prepared fresh liver (without films, ducts and blood clots) and twist it in a meat grinder.
We bake the appetizer in the oven, heated to 180 ° C, for at least 40 minutes, until it is completely baked.
We take out the soufflé from the mold, let it cool down and serve it to the table.
Liver soufflé under a fur coat is an excellent snack for a festive and everyday table. A mixture of sour cream with eggs acts as a fur coat here, which helps to preserve the juiciness of the liver soufflé in the oven. The dish can be served hot or cold, cut into portions or spread on toast. You can even bake in small forms in portions. In addition, you can bake liver soufflé in a slow cooker.
Liver soufflé recipe with photo
The taste of the casserole is very balanced, the juiciness is preserved, the texture is delicate, but the dish is completely non-greasy. It is great for baby and diet food. For the festive table, serve it with spirits, as a cold appetizer or with red wine. This soufflé is ideally combined with mushroom sauce and slicing green apples of sour varieties. Steamed or grilled vegetables can also be served.
Do not increase the amount of liver by one form, the middle will not be baked, and the edges will start to burn. It is better to prepare several small portions.
If you doubt the non-stick properties of your form, it is better to place a frying pan with water in the oven under it.
Use only chicken liver, it bakes quickly.
how to cook liver soufflé under a fur coat
Ingredients:
- chicken liver - 400 grams,
- onion - 1 piece,
- carrots - 1/3 pieces,
- sour cream - 300 grams,
- semolina 2-3 tablespoons,
- salt, pepper - a pinch,
- cumin and nutmeg optional
- vegetable oil for greasing the mold.
Cooking process:
Grind the liver and onion with a blender.
Grate the carrots on a fine grater and mix with the liver.
Add 1 tablespoon of sour cream, semolina, salt, pepper and seasonings. Mix.
Crack in one egg. Lightly beat with a fork and leave for 10-15 minutes to swell semolina.
For filling, combine two eggs and the remaining sour cream, salt and mix.
Grease a baking dish with oil. If there is a possibility of burning, then you can sprinkle with breadcrumbs.
Pour over the liver base.
Gently pour the sour cream-egg mixture on top so that the layers do not mix.
Preheat the oven to 180 degrees. Place the soufflé and bake for 50-60 minutes. Determine the readiness of the dish with a toothpick or skewer. Dip it in the middle of the casserole and remove (the skewer should be dry).
Cool the dish and release from the mold. When removing the soufflé, take into account its delicate structure, use a spatula. Cut the soufflé into bite-size pieces and serve.
Store the dish in the refrigerator tightly closed for up to 3 days. The soufflé may be weathered.
Liver soufflé with semolina and sour cream in the oven: recipe and photo by Nata Komarova.
