Chicken Liver Soufflé in a Multicooker
Description
Homemade baked goods for tea. Keep in mind that when baking in a multicooker, the soufflé will brown only on one side. Therefore, to get a golden crust on both sides, after baking flip the soufflé and continue cooking in the "Baking" mode for another 20 minutes. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the listed ingredients, rinse the liver well and pat it dry with a paper towel. Instead of parsley, you can use dill or green onions.
- 2
Step 2
Blend the chicken liver and onion well in a blender. A smooth, liquid homogeneous mass should result.
- 3
Step 3
Separate the egg whites from the yolks, add the yolks to the liver minced with onion, salt (about 1 tsp), spices, and finely chopped parsley, and mix.
- 4
Step 4
Pour the cream into the resulting mixture, and mix well again.
- 5
Step 5
Combine the flour with the leavening agent and add it to the other ingredients while sifting and mixing simultaneously.
- 6
Step 6
Beat the egg whites into a firm foam and add them in portions to the resulting mixture. Gently fold the mass with a spatula or spoon from bottom to top so that the whites do not settle.
- 7
Step 7
Pour the resulting mixture into the prepared (greased with butter and lightly dusted with flour) bowl of the multicooker. Cook the soufflé in the “Bake” mode for 1 hour.
- 8
Step 8
After the indicated time, open the multicooker lid and let the soufflé cool slightly in the bowl, then transfer it to a serving dish.