Cake "Strawberry soufflé" with fresh strawberries. Strawberry soufflé with gelatin Strawberry and cream soufflé
Wash fresh strawberries and remove the sepals. If using frozen berries, thaw, do not drain the juice.
Blend berries in a blender until puree. This can also be done with an immersion blender in a deep bowl.
Pour gelatin into strawberry puree and mix. Leave the mass to swell the gelatin for 15 minutes. On the packaging of gelatin, they usually indicate how much gelatin should be left.
Squeeze the juice of 1 small lemon (or 3/4 of a large one). Strain.
Pour the sugar into the puree and pour in the strained lemon juice.
Mix the mass and pour into a saucepan. Put the puree on the stove and heat until the sugar and gelatin dissolve. Constantly stir the mass. Never let it boil.
Cool down the mass. To speed up the process, place the ladle in cold water, a bowl of water and ice, or on a balcony (in winter).
Once the mass has cooled, beat with a mixer at high speed until a lush light mass of a delicate pink color. This will take approximately 5 minutes.
Pour into any form lined with parchment paper. Refrigerate for a few hours or overnight until set.
Carefully remove the souffle from the mold, separate from the paper, sprinkle with powdered sugar and cut into squares with a sharp knife.
You can cut different shapes with the help of molds. Do not take molds with small details, otherwise the figures will not turn out neat. To make it easier to cut out the figures, both the dessert and the mold should be sprinkled with powdered sugar.
If desired, each piece of strawberry soufflé can be rolled in powdered sugar or coconut flakes. The dessert is quite sweet, so it is better to use shavings.
Store the dessert for no more than 2 days in the refrigerator.
It is not for nothing that this strawberry soufflé is called “Cloud”, it is so light, weightless, it just melts in your mouth, bringing an unimaginable range of taste sensations.
Dessert is liked by absolutely everyone, without exception, both adults and children.
Strawberry soufflé can even be prepared from frozen berries in winter, but in June, during strawberry season, you simply have to try it.
In order to prepare strawberry soufflé, we need:
- Strawberries - 400 g.
- Maple syrup - 100 ml (or any sweetener: honey, stevia).
- Gelatin - 25 g.
- Coconut flakes - 50 g.
KBJU per 100 g 149.43 / 5.48 / 5.97 / 18.19.
Without coconut flakes, the calorie content is even less 97.67 / 4.76 / 0.34 / 18.59.
Step by step recipe:
1 Rinse the berries well, dry and remove the stalk
If you have frozen berries, then just defrost.
2 Blend the berries with an immersion blender until smooth.
3 Add sweetener of your choice. I have maple syrup. The total calorie content depends on which sweetener you add. If the strawberries are sweet, then you can not add at all.
3 Add gelatin. Leave for 30 minutes, or preferably an hour, for the gelatin to swell. Look on your package for how long it takes for your gelatin.
4 You can add lemon at this point. It turns out a thin delicate sourness. Experiment with taste and see which option you like best.
5 After the gelatin has swollen, put the mass on a small fire and dissolve the gelatin. Be sure to make sure that the mass does not boil, otherwise the gelatin will lose its gelling properties.
6 Let the mixture cool down.
7 Once the mass has cooled, beat it with a mixer. The more powerful your mixer, the faster the mass will beat and thick, lush peaks will appear.
I didn’t have a mixer, I had a blender and I whipped for about 20 minutes.
See what the mass should be.
At this point, it is already very tasty, and you don’t even have to put it in the refrigerator.)) Once this mass did not wait for solidification, but was eaten instantly.
8 Take the form. Well, if it is a rectangular shape, it will be more convenient to cut our soufflé. But I didn’t have one, so I took a silicone mold for a cupcake.
Lightly grease the mold vegetable oil. The mass turns out to be quite sticky and in order to easily get it out of the mold, you need to lubricate it.
If you don't have a silicone mold, line it with parchment paper and grease with oil.
9 Pour the almost ready strawberry soufflé into a mold and send it to the refrigerator until it hardens.
I usually do it at night.
10 In the morning, carefully remove from the mold, cut into squares or rectangles and roll each serving in coconut flakes.
Enjoy the most delicate dessert that melts in your mouth.
P.S you can put the mass in transparent glasses and serve as verrin, sprinkle coconut flakes and nuts as your fantasy plays out.
And with gelatin, you can cook it in orange peels.
Pour gelatin with cold water and leave to swell. I used sheet gelatin, so I poured an arbitrary amount of water, the main thing is that it covered the gelatin letters. Powdered gelatin pour 100 ml of water, stir and also leave to swell. Grind the cheese with a blender with 200 ml of cream, condensed milk and vanilla sugar until a homogeneous creamy mixture. Beat the remaining 300 ml of cream with powdered sugar until fluffy, stable mass.
Defrost strawberries, chop, add to the creamy mass, continue to beat. If you use fresh strawberries, then chop 2 cups of strawberries and add to the mixture, and cut 1 cup of berries and add to the mass at the end, mix. Add cottage cheese to the strawberry-creamy mass, beat.
Leaf gelatin squeeze out of the water and melt in the microwave or in a water bath, the main thing is not to overheat. With powdered swollen gelatin, we do the same as with sheet gelatin, the only thing is that we do not squeeze it out of the water. Allow the gelatin to cool slightly and slowly add to the mixture, whisking constantly.
Pour the finished mass into molds. Since Valentine's Day chose silicone portioned hearts on the nose, she poured the rest into glasses and jars. Made 14 servings. If you do not need so much dessert, you can safely reduce the number of components by half.
Put the dessert in the refrigerator until completely solidified. Before pulling out the frozen dessert from the silicone molds, I warmed it up with a hair dryer. So the dessert will easily "jump" out of the mold. The main thing is not to overheat so that the soufflé does NOT flow. That's all - strawberry hearts are ready!
The taste of this dessert is amazing with its tenderness! It can be prepared at any time of the year, of course, if there are stocks of strawberries in your freezer. In addition, it is very easy to prepare and consists of simple and affordable products.
This dessert is pure love! And not only because of its shape, which, by the way, can be any. Delicate pink color and bright strawberry taste paint the world around in the colors of love. And if you pour this dessert into portioned jars, then it will also be easy to transport, you can take it to work or somewhere else, or just give it to someone very dear. Another original version of a romantic and tasty gift for Valentine's Day.
On such a tender and tasty note, I finish my marathon of "dishes in love", I hope that you have found among them exactly the one that you want to give to your soul mate! Love, kindness and fulfillment of the most cherished desires!
The strawberry season has begun and it's time to take full advantage of this wonderful time. Today I decided to cook strawberry soufflé cake with strawberries, and I have prepared a recipe with a photo for you so that you can use it and prepare a wonderful dessert for yourself and your family, friends and relatives.
I most often cook a biscuit for a cake in a slow cooker. Only in it you can get a mega-porous and light biscuit, from which delicious cakes and other sweet desserts. If you don't have a slow cooker, you can still make this cake. To do this, you just need to bake a biscuit cake in the oven. Follow the recipe for all other processes.
Ingredients
For the biscuit crust:
- 6 chicken eggs
- 1 cup fine granulated sugar
- 1.5 cups whole wheat flour
For filling:
- 1.5 cups fresh strawberries
- 2 sachets of instant gelatin (25 g each)
- 600 g sour cream
- 200 g boiled water
- 1 cup of sugar
For glaze:
- 4 tbsp cocoa powder
- 6 tbsp Sahara
- 2 tbsp milk
- 25 g butter
For decoration:
- fresh mint leaves
- strawberries with ponytails (several pieces)
How to make Strawberry Soufflé Cake
- First we need to prepare a biscuit. As I said, this can be done in the oven or in a slow cooker. I like the second option better. We take eggs from the refrigerator and break them into a deep container, which must be fat-free. When in doubt, rub it with a slice of lemon. This will help you beat the eggs into a fluffy foam.
- Add sugar to eggs. If it is small, it will dissolve faster and the eggs will beat better.
- Beat the egg mass until it has increased by 8 times. The foam should be firm and fluffy.
- Very carefully and gently introduce the flour, which must first be sifted.
- Knead the dough in one direction, but not with a mixer, but with a wide spoon or spatula. Pour the dough into a greased and floured mold. We send to bake. In the slow cooker, cook on the "Baking" program for 1 hour. Bake in the oven for about 40 minutes at a temperature of 160 degrees.
- Meanwhile, soak the gelatin in boiled cool water.
- Korzh already had time to prepare. He is tall and very porous. We leave to chill.
- Now let's prepare the strawberry soufflé for the cake. For this we take chilled sour cream.
- Add sugar to it and beat until sugar dissolves.
- We wash the strawberries and remove the stalks.
- Using an immersion blender, puree 1 cup of strawberries. Pour it into sour cream.
- We heat the gelatin in the microwave or in a water bath and pour it into the sour cream.
- Stir and get a fragrant strawberry soufflé.
- Cut the biscuit cake in half. We send one part to the form in which it was baked.
- We still have some strawberries left. Cut it in half and lay it with a cut to the sides of the form. It is better to take large berries to make it more beautiful.
- Pour the strawberry souffle into the mold and immediately cover it with the second half of the cake. Press lightly and place in the refrigerator.
- To make the cake with strawberry soufflé even more beautiful and tastier, we will cook chocolate icing. To do this, pour sugar into the pan.
- Add cocoa powder.
- Pour milk into the pan with the rest of the products.
- Adding butter and send the pan to the fire and bring the chocolate icing to a boil. Turn off.
- Has the soufflé already caught on? Then we heat the forms in a warm slow cooker or hold over hot water to make the cake slide out of the mold more easily. Flip over and voila.
- Pour warm glaze on top and immediately level it on the surface. We make chocolate drips.
- We decorate the cake with mint leaves and fresh strawberries, which we dip in the rest of the chocolate icing.
Bon appetit everyone!
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Remove the zest from the lemon.
Carefully separate the yolks from the whites.
Beat the yolks with half the norm of sugar and vanilla sugar, add the lemon zest.
Mix flour with starch and sift through a sieve.
Beat egg whites with remaining sugar.
Add 1/3 of the beaten egg whites to the yolks and gently mix with a spatula, lifting layer by layer.
Then carefully add the sifted flour and mix again.
Add the remaining proteins, gently mix the dough, put on a greased baking sheet and smooth the surface.
Bake a sponge cake at a temperature of 170-180? C (depending on the characteristics of the oven) for about 30 minutes.
Cool the finished biscuit.
Advice. Sponge cake can be soaked in strawberry syrup, then the cake will turn out tender and not dry.
cook strawberry soufflé.
Wash, dry and grind 300 g of strawberries until a slurry (mashed potatoes) is obtained.
Add powdered sugar to the puree and mix well.
Soak gelatin in a small amount of liquid (proportions 1:6, i.e. for 1 g of gelatin we take 6 g of water and leave for 45-60 minutes to swell.
Heat the swollen gelatin over low heat until dissolved, avoiding boiling.
After that, add the gelatin solution to the strawberry puree, stir and refrigerate.
As soon as the mass begins to thicken, whip the cream, combine with strawberry puree and mix well.
Cut 150 g of strawberries into cubes or slices, add to the soufflé and mix gently (leave the remaining berries to decorate the cakes).
Spread the soufflé evenly over the biscuit cake (it is advisable to leave the cake in the same form in which the biscuit was baked) and refrigerate until the souffle hardens for 2-3 hours.
