Creamy Strawberry Soufflé
An airy cream dessert with fragrant wild strawberries. Our wild strawberries ripened at the cottage. There weren't many, but it was just enough for this lovely, refreshing dessert. Besides wild strawberries, you can use any berries here—it turns out wonderful with sour or sweet cherries, and with gooseberries or melon too.
Cooking method
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Step 1:
Measure out the ingredients. Wash and dry the wild strawberries.
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Step 2:
Soak the gelatin in cold water and let it bloom.
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Step 3:
Warm the gelatin over low heat, stirring, until fully dissolved.
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Step 4:
Whip the chilled cream with the powdered sugar to stiff, stable peaks.
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Step 5:
Stir 2 tablespoons of the whipped cream into the dissolved gelatin.
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Step 6:
Pour the gelatin-cream mixture into the rest of the cream.
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Step 7:
Beat with a mixer on low speed until smooth and lump-free.
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Step 8:
Spoon 2 tablespoons of the cream into the bottom of each dessert glass.
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Step 9:
Scatter some of the wild strawberries on top.
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Step 10:
Repeat the layers.
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Step 11:
Chill the dessert in the refrigerator for 10 minutes, then garnish with mint and serve.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Gelatin - 355 kcal/100g
- Strawberry garden - 32 kcal/100g
- Water - 0 kcal/100g
- Powdered sugar - 374 kcal/100g
