Strawberry souffle with gelatin

Step-by-step cooking

1. Step 1:

   

   How to make strawberry jelly? Ingredients that will be needed: Berries can be absolutely any (raspberries, strawberries, cherries, currants, blueberries, blueberries .....) With condensed milk, adjust the sweetness of the souffle. It's not cloying for me. Sour cream with a fat content of 30%. With a fat content of less than 20%, it will not climb. Gelatin and water for soaking it.

2. Step 2:

   

   Gelatin is combined with water, mixed and left to swell.

3. Step 3:

   

   I wash my strawberries, dry them, clean them, punch them with an immersion blender in mashed potatoes. I rub it through a sieve to get rid of the bones.

4. Step 4:

   

   Connect with condensed milk. I use the puree in its raw form. The finished souffle will need to be eaten on the same day, at most the next. If you want to extend the shelf life, bring the puree to a boil and boil for a couple of minutes. Vitamins, of course, will disappear, but it will be stored longer. Cool down and go further according to the recipe.

5. Step 5:

   

   Mix well...

6. Step 6:

   

   Beat cold sour cream for about 5 minutes, until fluffy, airy, creamy. But be careful, don't overdo it.

8. Step 7:

   

   Combine with strawberries with condensed milk. Mix ...

9. Step 8:

   

   In the swollen, melted gelatin, add a couple of spoonfuls of sour cream and strawberry cream, mix and pour into the bulk.

10. Step 9:

    

    Pour into a mold with a volume of a little more than a liter. I cover it with a film, put it in the refrigerator until it is completely stabilized. You can pour it into the creamers.

11. Step 10:

    

    It all depends on gelatin, but on average it's about 3-4 hours.

12. Step 11:

    

    And the souffle is ready. Summer, light, delicate dessert. I decorate at will.

13. Step 12:

    

    Tender, light, airy, moderately sweet, with a light sour cream sourness and fragrant strawberries. Not rubber! Everything is permeated with air bubbles. I hope you like the recipe and it will be useful. All wonderful summer days! P.S this souffle is perfect for layering cakes and mousse desserts. And berries can be used absolutely any, as well as fresh and frozen. I remind you once again, to extend the shelf life of the puree, it is necessary to boil