Strawberry soufflé

Category: Confectionery
Strawberry soufflé

Ingredients

strawberries (frozen) 300 g
gelatin 22 g
powdered sugar 225 g
lemon juice of 2/3 lemon

Cooking method

  • Wash and puree the strawberries with a blender. If the strawberries are frozen, then defrost (you may not completely) and save the juice, and then also puree.
  • Add gelatin to the puree, stir well and leave for 15 minutes.
  • Squeeze the juice from the lemon. Add lemon juice and powdered sugar to the puree, stir well and put on fire, stir all the time. Do NOT bring to a boil, only until the gelatin is completely dissolved. Cool to room temperature.
  • Beat with a mixer at the highest speed for 10 minutes. During this time, the mixture will become thicker and lighter, and will increase in volume.
  • Cover the soufflé form (any) with cling film, put the soufflé, cover (you can with cling film) and put in the refrigerator overnight.
  • Serve on a platter or cut into cubes (as pictured).
  • It turns out a very tasty and healthy dessert!

The dish is designed for

from this portion of food I got 2 oval shapes 17 cm long, 8 cm wide

Note


Aprelevna
Can you tell us about the beauty that is next to the souffle, please
Trendy
What a wonderful soufflé! I already want it! All that remains is to buy frozen strawberries and try the recipe.
Natusichka
Aprelevna! This is an inedible beauty! This was given to my husband and me for a pearl wedding, we have one girl whose hands grow out of place (unlike mine), she has such a fantasy and a mindset - what a hosh will do! When I wanted to buy curtains home, I called her and her friend and said: "I want it to be beautiful for me!" And they did everything!
Wiki
What a beauty! I will definitely do it for the New Year. I love light desserts after a hearty festive table. Thanks for the recipe
Natusichka
Victoria! Don't wait for the new year, try it now! And then you will do it for the new year too!
Wiki
It's a pity for strawberries, I don't have so many of them (my own, from the garden). Shore for the New Year
Natusichka
Well, on NG, so on NG! And I bought a lot this year and froze it!
Merri
Natusichka, Thank you! Delicious and enjoyable dessert!
Pilgrim73
What a yummy !!! I will definitely do it for the kids !!! Thanks for the great idea !!!
AJlEHA
Light, airy and gently melting delicacy with a strawberry aroma and taste ...
And the pearl wedding was a success with such gifts))
Thank you)
Natusichka
Thank you, girls, I am very glad that you liked my recipe! Enjoy cooking!
I look forward to the reports!
nut
Today I decided to pamper my granddaughter with dessert - the aroma of strawberries is all over the kitchen
Strawberry soufflé
At first I thought of pouring everything into molds, and then for a change I decided to make a strawberry fish too - let the child be happy
* Anyuta *
Quote: nut

Today I decided to pamper my granddaughter with dessert - the aroma of strawberries is all over the kitchen
Strawberry soufflé
At first I thought of pouring everything into molds, and then for a change I decided to make a strawberry fish too - let the child be happy
Irin, well, super easy! And the idea of ​​a soufflé fish is a total waste!
And I took it to my bookmarks ... I plan to try it next weekend ... Now I just need to come up with some original form for the souffle too!
Natusichka
Nut !!!! BRAVO!!!!!! I am absolutely delighted! And, if we take into account the naturalness of this recipe and its benefits, then this is a MASTERPIECE! I make this soufflé all the time! Children are delighted! Friends are delighted! The husband is delighted!
Do and enjoy!
* Anyuta *
Natusichka, a question for you .. I have strawberries frozen at home with sugar. is this okay? Or is it better to buy a simple frozen one?
nut
I took frozen from the magician. and you need to beat for at least 10 minutes
Wiki
Does the silicone mold also need to be covered?
Although ... I've already laid it out, not covering it. Will it not stick?
* Anyuta *
Quote: WIKI

Does the silicone mold also need to be covered?
Although ... I've already laid it out, not covering it. Will it not stick?

then tell me .. otherwise I was thinking about the silicone mold too!
nut
I did not cover the silicone mold, like the fish, with a film, but simply walked through it with a brush dipped in water. oil and for good reason - where the butter did not get in, especially on top of the molds - it did not want to fall out, even when trying to carefully turn the silicone inside out - the souffle strove to break, I had to cut it off with a thin knife blade
Wiki
So it will stick (what kind of mod do I have to do first, and then ask)

And if, according to the principle of aspiring, lower the mold for a while in hot water
* Anyuta *
While I was preparing the recipe "for printing", another question arose .. And where do we put the juice from the thawed strawberries? Him, too, in a saucepan with gelatin and berries?
nut
I mixed everything together, and there was juice from a gulkin's nose
WIKI- here I had to substitute the fish under hot water from the tap - apparently it was badly missed in the fins and where the head is
nut
Natusichka - after tasting one souffle, the granddaughter asks for more and more: yahoo: The testing was successful and now I can firmly say - THANK YOU VERY MUCH !!! - it's sooo tasty
Natusichka
Anyuta! I have not tried strawberries with sugar, but only frozen, try it, because then the mixture will need to be heated there (not to a boil !!!), I think that the sugar will dissolve. And the juice from frozen strawberries - there, to the strawberries themselves!

Nut! I am very glad that you liked the dish! And I'm especially glad that my granddaughter eats with pleasure! Usually children are more sensitive to food and it is very difficult for them to please!

Girls, It seems to me that to lubricate with oil, well, somehow ... but the taste of oil will not be heard? Better, after all, to cover with a film.

WIKI, how did it happen? Not stuck? We are waiting for the photo!

Cooked again (on demand !!!) flavor ... !!!!!! And the taste !!!! It is impossible to stop!
Wiki
It stuck and turned out not very nice. Therefore, there is no photo.
But it is VERY tasty, aromatic and tender. Thanks a lot for the recipe
I will definitely do it for the New Year, as planned.
Only I will lay out not in forms, but from a pastry bag into bowls. Eat souffle with a spoon anyway.

Yes, by the way, I did half the norm, it turned out 7 things (in a silicone mold for muffins).
Natusichka
WIKI, cook with pleasure !!!! I think that such a dish will decorate the New Year's table!
* Anyuta *
And WIKI came up with a great idea .. Vikus ... can you "drag away" your thought .. about the use of soufflé as a dessert on the New Year's table? 🔗So do not want to "eat" cakes ... 🔗 (she rolled under the table from the smiley)
Wiki
Thought needs to be dragged away
Emoticons - class
Natusichka
Quote: * Annie *

And WIKI came up with a great idea .. Vikus ... can you "drag away" your thought .. about the use of soufflé as a dessert on the New Year's table? 🔗So do not want to "eat" cakes ... 🔗 (she rolled under the table from the smiley)

I am completely FOR! And tasty, and healthy, and not get fat stressful for the stomach! By the way, I already thought about it ... and, since there is always a post on NG, I will make this very dessert!
Natulek
What do you think, can a similar soufflé be made from jam (strawberry)? No added sugar, naturally.
* Anyuta *
Quote: Natulek

What do you think, can a similar soufflé be made from jam (strawberry)? No added sugar, naturally.

It seems to me. which is unlikely ... and then who knows? try half a serving .. then tell us about the results!
Natusichka
Natulek, it seems to me that if you do it with jam, you will not have that strawberry aroma that we have with fresh or frozen. And the color, too, it seems to me, will suffer. But at the same time, give it a try and tell us!
Natulek
Quote: Natusichka

Natulek, it seems to me that if you do it with jam, you will not have that strawberry aroma that we have with fresh or frozen.And the color, too, it seems to me, will suffer. But at the same time, give it a try and tell us!
Of course, it is clear that there will be no such aroma and color. But the already frozen part of the aroma loses. The main thing is that the consistency of the soufflé is obtained.
* Anyuta *
Quote: Natusichka

Natulek, it seems to me that if you do it with jam, you will not have that strawberry aroma that we have with fresh or frozen. And the color, too, it seems to me, will suffer. But at the same time, give it a try and tell us!

Natasha, do you think you can try kiwi for such a soufflé?
Natusichka
Natulek, I used frozen strawberries, but the flavor was so !!!!!!!!! I put a part of the soufflé in a container and took it to nature. When I opened the pail (after eating a barbecue), even those who were 3 meters away from me came to the smell and asked what it smells so good ?!

Anyuta, I think that everything should be tried. I even got an idea about this: make half a portion of different soufflés (for example, strawberries, kiwi and something else) and then put them in a dish in layers (100% layers will not mix) and refrigerate. I think it will be a BOMB!
* Anyuta *
Quote: Natusichka


Anyuta, I think everything should be tried. I think it will be a BOMB!

Then I will have to buy kiwi and experiment .. I can't buy strawberries .. but yesterday they brought a lot of kiwi! 🔗
Natulek
Made from 120 grams of strawberry jam (it remained in the jar on the bottom). It turned out to be a lot of gelatin (I counted it, I needed about 8 grams). Apparently, due to the fact that the jam is more gelatinous. When using jam, the amount of gelatin should be reduced at least two times. Everything was whipped up very quickly, even a high speed was not needed (apparently, all because of the same excess of gelatin). It turned out delicious, but very sticky structure: I managed to pull it out of the silicone mold without problems (I turned them out and that's it), but it turned out to be problematic to peel off the plate
Strawberry soufflé
Natusichka
Natulek, a good girl who experimented with jam! Now we will know that this is also possible! You see, you can take less gelatin. The only bad thing is that you can't use it in fasting (if I'm not mistaken, gelatin is made from bones).

Anyuta, looking forward to the kiwi soufflé report. I didn't manage to make it on the weekend, because I didn't buy kiwi. And mine again demanded to do "at least with something" this soufflé, and since there was only frozen strawberries, I did it again (already a double portion)!
* Anyuta *
Well, now I'm with my photo report ...
I'll start in order ...
Kiwis were already at home (that's why I decided to experiment) ..... bought strawberries in Auchan (1 kg for 98 rubles) Strawberry soufflé
Whipped kiwi ... it turned out to be a slurry, but look how well the frozen strawberries whipped ...
Strawberry soufflé Strawberry soufflé

Then everything was done according to the recipe, for kiwi, for strawberries ...
Since the kiwi went first into the processing process, then the kiwi was also poured into the form first
Strawberry soufflé

I laid strawberries on top of the kiwi ...
And here is the actual result of the experiment:
I apologize that it may not be very aesthetically pleasing, but clearly ...
Strawberry soufflé Strawberry soufflé

Conclusion.. the kiwi has blurred although it stood for a day - perhaps there was not enough gelatin ... Here, most likely, you need 15-17 grams ... But with strawberries everything is super ...

PySy .. there is still half a packet of strawberries .. and in my head there is another variant of the experiment ...

Natulek
I also made a soufflé from frozen strawberries. I immediately put less gelatin, 1.5 times, it turned out to be enough. Gelatin - Chicory, instant.
I also used 120 g of powdered sugar (for 300 g of strawberries), for my taste, it's still sweet.
Having picked up the amount of gelatin, I want to use this soufflé as a filling for a shortbread open pie. Thanks for the recipe!
* Anyuta *
I already thought about this too .. it will be an excellent layer even in an elementary biscuit!
Natusichka
Anyuta! Well done for such an experiment. But something tells me that the strawberry souffle in the kiwi filling was not damaged at all! Most likely - you need to take more gelatin and everything will be ok! Put less in the strawberry version, and more in the kiwi.
And about the layer of soufflé in the cakes - a great idea! Bake a biscuit, cut it into 3 parts, use meringue + cream (condensed milk + butter) as an interlayer between the first and second cake layers, and soufflé + cream as an interlayer between the 2nd and 3rd cake layers. Must be delicious! Or between both layers - soufflé + sour cream. I can already imagine the taste!

Natulek, and it will be great in an open shortbread cake! I understood correctly, "Chicory" is a company that produces gelatin ?!
* Anyuta *
Quote: Natusichka

Anyuta! Well done for such an experiment. But something tells me that the strawberry soufflé in the kiwi filling was not damaged at all! Most likely - you need to take more gelatin and everything will be ok! Put less in the strawberry version, and more in the kiwi.

The strawberry soufflé was not damaged at all! Indeed, in kiwi you need 5 grams more gelatin!
Natusichka
Quote: * Annie *

The strawberry soufflé was not damaged at all! Indeed, in kiwi you need 5 grams more gelatin!
So we will experiment!
Natulek
Quote: Natusichka

Natulek, and it will be great in an open shortbread cake! I understood correctly, "Chicory" is a company that produces gelatin ?!
Yes, that's it. It seems to me that less gelatin is needed in the recipe. Some kind of special thermonuclear
Strawberry soufflé
Natusichka
I saw this, but did not buy ... And it is not written there, what is it made of?
Natulek
Quote: Natusichka

I saw this, but did not buy ... And it is not written there, what is it made of?
Ingredients: Crushed food gelatin, grade K-13 GOST 11293
How to use: pour a tablespoon of gelatin into a glass of boiled hot water and stir well until completely dissolved. Add 2-3 cups of broth or syrup to a glass of the resulting gelatin solution and cool.
That is, it turns out a tablespoon for 3-4 glasses of liquid. But for a thicker raw material, of course, less is required.

Which one did you use?
Natusichka
I used 2 types: one - Mriya, the second - I don't remember ... I can look at home (I only have a computer at work ... my husband is afraid to put it at home, he said that he might not see his wife at all). Where do you live: in Ukraine or in Russia?
Yeah, I remembered: the second is IVF. I liked both.
Natulek
Quote: Natusichka

Where do you live: in Ukraine or in Russia?
Live in Russia.
🔗 - it follows that gelatin of the K-13 brand really has the highest gelling ability.

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