Berry-yoghurt soufflé

Category: Confectionery
Berry-yoghurt soufflé

Ingredients

for the underlay (you can get around without it)
cookies (like 150 g
butter (softened) 50-70 g
for soufflé
gelatin 2-3 st. l.
thick creamy yogurt (strawberry) 0,5 l
berries (any, I have a mix) 500 g
juice (berry) 1 glass
sugar (to taste) about 0.5 cups

Cooking method

  • Grind the cookies into crumbs with a blender and mix with butter, put the resulting "dough" in a mold (I have a 22cm diameter), flatten and hide in the refrigerator.
  • Dissolve gelatin in juice, let it swell for 20 minutes and heat until completely dissolved (do not bring to a boil !!!). Add sugar to the berries, grind slightly with a blender, mix with yogurt, add gelatin, wait until grab a little and pour into a mold with a base. Let it freeze in the refrigerator. She took a detachable form, then just took off the side and that's it.
  • Everything about everything takes 20 minutes maximum (in the presence of prepared gelatin and berries). For a more festive option, you can whip 200 ml of heavy cream (at least 30%) and add to the soufflé after the gelatin. The taste will become even more creamy. I decided not to burden it this time.

The dish is designed for

6 servings

Time for preparing:

40 minutes + time to set

Cooking program:

fridge

Note

Such a dessert (without baking) in the heat is what you need, when outside the window +30 the oven is reluctant to fire a stoker, but you want something sweet

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