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 Strawberry Souffle with Sour Cream Recipe
In the strawberry season, I suggest preparing a delicious, light, tender, flavorful strawberry souffle. Moderately sweet, not rubbery. Recipe without fat cream. Very simple, fast and delicious! And berries can be used absolutely any. This souffle is perfect for mousse desserts and for layer cakes. Join us!
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas, Special Food Dishes
Cuisine Ukrainian Cuisine
Keyword Easy, For Beginners
Cook Time 3-4 hours
Servings
Ingredients
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas, Special Food Dishes
Cuisine Ukrainian Cuisine
Keyword Easy, For Beginners
Cook Time 3-4 hours
Servings
Ingredients
Instructions
  1. Ingredients you will need: Berries can be absolutely any. Adjust the sweetness of the souffle with condensed milk. It's not cloying for me. Sour cream with 30% fat content. With a fat content of less than 20 %, it will not climb. Gelatin and water for soaking it.
    Ingredients you will need: Berries can be absolutely any. Adjust the sweetness of the souffle with condensed milk. It's not cloying for me. Sour cream with 30% fat content. With a fat content of less than 20 %, it will not climb. Gelatin and water for soaking it.
  2. Gelatin is combined with water, stir and leave to swell.
    Gelatin is combined with water, stir and leave to swell.
  3. Wash strawberries, dry, clean, punch with an immersion blender in mashed potatoes. I RUB it through a sieve to get rid of the seeds.
    Wash strawberries, dry, clean, punch with an immersion blender in mashed potatoes. I RUB it through a sieve to get rid of the seeds.
  4. Combine with condensed milk. I use mashed potatoes raw. 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. Cool down and follow the recipe.
    Combine with condensed milk. I use mashed potatoes raw. 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. Cool down and follow the recipe.
  5. Stir.
    Stir.
  6. Cold sour cream whisk for about 5 minutes, until fluffy, airy, creamy.
    Cold sour cream whisk for about 5 minutes, until fluffy, airy, creamy.
  7. Combine with strawberries with condensed milk.
    Combine with strawberries with condensed milk.
  8. In the swollen, melted gelatin, add a couple of spoons of sour cream and strawberry cream, mix and pour into the main mass.
    In the swollen, melted gelatin, add a couple of spoons of sour cream and strawberry cream, mix and pour into the main mass.
  9. I pour it into a mold with a volume of a little more than a liter. I cover it with clingfilm and put it in the refrigerator until it stabilizes completely.
    I pour it into a mold with a volume of a little more than a liter. I cover it with clingfilm and put it in the refrigerator until it stabilizes completely.
  10. It all depends on the gelatin, but on average it is about 3-4 hours.
    It all depends on the gelatin, but on average it is about 3-4 hours.
  11. And the souffle is ready. If desired, I decorate it.
    And the souffle is ready. If desired, I decorate it.
  12. Tender, light, airy, moderately sweet, with a light sour cream and fragrant strawberries. Not rubber! Everything is permeated with air bubbles.
    Tender, light, airy, moderately sweet, with a light sour cream and fragrant strawberries. Not rubber! Everything is permeated with air bubbles.
  13. I hope you will like the recipe and find it useful. All beautiful, summer days!
    I hope you will like the recipe and find it useful. All beautiful, summer days!
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