Strawberry soufflé with gelatin

Aromatic, airy, and delicate strawberry soufflé with gelatin captivates the heart of any sweet tooth. This delicious strawberry treat, reminiscent of bird's milk, can be easily prepared at home. It requires very little time and a minimal set of ingredients.

Caloric content: 140 kcal per 100 grams of the dish.

Cooking time: 4 hours.

Yield: 4 servings.

Ingredients

• strawberries – 500 g;
• powdered sugar – 180-200 g;
• gelatin (instant) – 30 g;
• lemon juice – 1 tsp. (optional).

Preparation

1. To prepare the strawberry soufflé with gelatin, select ripe strawberries (discard spoiled or crushed berries). Wash them under water, place in a colander to let excess liquid drain, and then remove the stems.

2. Blend the washed strawberries using a blender until a homogeneous (without pieces of berries) strawberry puree forms. If desired, to avoid seeds in the soufflé, you can strain the puree through a sieve.

3. Pour the resulting strawberry puree into a saucepan or deep skillet, add the instant gelatin, mix well, and let it sit for 15 – 20 minutes, stirring occasionally. During this time, the gelatin should swell, and the strawberry mixture should thicken.

4. When the strawberry puree becomes thick, add the powdered sugar, stir, and place on the heat. Constantly stirring, warm the sweet mixture (do not boil!) until it becomes liquid again and the gelatin is fully dissolved.

5. After that, add the lemon juice and stir once again. If you want the strawberry soufflé to be without acidity, you can omit the lemon juice, it's a matter of choice.

6. Next, whisk the liquid strawberry puree using a mixer (blender or whisk) until it forms an airy soufflé. During the whipping process, the strawberry mixture should change color and become thick. Remember, the longer you whip the soufflé, the airier it will be.

7. Pour the prepared soufflé into a rectangular mold, previously lining the bottom and sides with food film or a bag (this will make it easier to remove the soufflé from the mold). Tap the mold several times on the table to release air bubbles and place it in the refrigerator to set for 3 – 4 hours.

8. When the strawberry soufflé with gelatin has set, take it out of the refrigerator, cut it into squares (pieces), and enjoy the fragrant and airy strawberry dessert. It is best to store the strawberry soufflé in the refrigerator, covered with food film on top, so that it does not dry out.