Sufleu dulce de branza mascarpone/ Sweet mascarpone souffle

Desi e foarte cald afara deja si a venit oficial vara, din cand in cand putem aprinde cuptorul pentru un desert delicios :) Ca aceste mini sufleuri dulci cu branza mascarpone, low carb, proteice si fara zahar :) Fanii cheesecake, pasca &co le vor adora :) Enjoy the summer!

Ingrediente (6 portii):

• 400g mascarpone
• 200ml smantana lichida*
• 80g indulcitor Green Sugar
• 3 oua
• 1 lgt extract de vanilie
• 1 lgt extract de portocale
• coaja rasa de la 1 lamaie

Extrem de simplu: batem cu mixerul smantana lichida pana se intareste, adaugam apoi branza mascarpone, indulcitorul, extractele de vanilie si portocala. Mixam bine pana la omogenizare, apoi adaugam ouale, unul cate unul. La final incorporam si coaja rasa de lamaie usor, cu o spatula.

Turnam compozitia in 6 forme ramekin (sau in ce forme termorezistente aveti, avand grija sa nu le umpleti complet, doar 3/4) si le coacem aprox 30 de min la 170C, pana se rumenesc la suprafata. Sufleurile se vor umfla in cuptor si desumfla apoi, dar nu este afectat cu nimic gustul, va asigur :) Sunt excelente reci. Pofta mare!

Galerie foto

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*Smantana lichida fara caragenan am gasit pana acum doar aceste 3 sortimente: Laptaria cu Caimac, Sanlacta, Artesana si Ken Nata (cu 35% sau 38% grasime, se cumpara doar online). Smantana fara caragenan trebuie batuta cu putina zeama de lamaie, pentru a se intari, fiind naturala. Daca ati mai descoperit vreun alt brand, dati-mi de stire :)

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ENGLISH VERSION 

Although summer’s here and it’s already so hot outside, we can turn the oven on from time to time for a super delicious dessert :) Like these mini sweet souffles with mascarpone cheese, low carb, protein packed and sugar-free :) Cheesecake fans will love them! :) Enjoy the summer!

Ingredients (6 servings):

• 400 g mascarpone cheese
• 200 ml heavy cream
• 80 g stevia erythritol
• 3 free range eggs
• 1 tsp vanilla extract
• 1 tsp orange extract
• zest of 1 lemon

Extremely simple: beat the heavy cream until firm, then add the mascarpone, sweetener and extracts.  Mix well until smooth, then add the eggs, one by one. In the end fold in the finely grated lemon zest, with a spatula.

Pour the mixture in 6 ramekins (or what heat resistant dishes you have, making sure not to fill them completely, only 3/4) and bake for about 30 min at 170 C, until slightly golden on the surface. The souffles will puff up in the oven and then deflate, but that will not affect the taste, I assure you :) They’re excellent cold. Dig in!