Strawberry soufflé. Strawberry Soufflé Cake with Fresh Strawberries How to Make Soufflé from Strawberries

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.

Grease the mold lightly with 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 a verrin, sprinkle with coconut and nuts as your fantasy plays out.

And with gelatin, you can cook it in orange peels.

Strawberry souffle is a delicious berry dessert that is very easy to prepare. To do this, take fresh or frozen strawberries. Strawberry soufflé can be served on its own or used to fill cakes. In this article, we will present two recipes for strawberry soufflé and tell you how long the cooked dessert can be stored.

Strawberry Soufflé with Gelatin - an exquisite delicacy that you can cook at home

Ingredients

Strawberry 350 grams Cream 300 grams Granulated sugar 2 tbsp Powdered sugar 5 tbsp Gelatin 15 grams

• Servings: 4
• Time for preparing: 4 minutes

Strawberry soufflé for cake

The strawberry soufflé confection is delicious and melts in your mouth. To make a soufflé you will need:

• 350g strawberries;
• 300g cream;
• 5 tablespoons of powdered sugar;
• 2 tablespoons of granulated sugar;
• 15g gelatin.

Before cooking, remove the tails from the strawberries, and then rinse the berries well. Grind them in a blender, then add powdered sugar and mix again in a blender. Pour gelatin into a small amount of water, which then must be dissolved in a water bath. After that, combine the mixture with the previously obtained berry puree.

Whip the cream, gradually introducing sugar into them. Continuing to beat, add the strawberry mass, pouring it in a thin stream. After that, the strawberry souffle is quite ready for use - it must be poured on top of the cake, which is then placed in the refrigerator. It will take about 4 hours for the souffle to harden. And on top of the finished confectionery, for beauty, you should lay out pieces of strawberries.

A dessert is prepared using the following components:

• 200g strawberries;
• 150g powdered sugar;
• 20g gelatin;
• 1/2 lemon.

Berries must first be crushed using a blender or mixer. Add gelatin to the resulting mass and mix well. Leave the mass for 20 minutes - this time is required for the gelatin to swell.

When it swells, powdered sugar and juice of half a lemon should be added to the strawberry mass. Mix all components well.

Next, the mass must be constantly stirred while heating over medium heat, but not brought to a boil. If you let the mixture boil, then the gelatin will not harden. It is important to remove the container from the heat in time, and then allow the mass to cool to room temperature.

After cooling the mass, you need to start whipping using a mixer. It is necessary to beat quickly, because in a certain period the gelatin begins to solidify quickly. If the mixture turned white, increased significantly in volume and became like an air foam - the soufflé is ready.

After this time, the frozen soufflé is removed from the mold and cut into cubes of the same size. Dip each piece of soufflé in powdered sugar, after which it remains only to serve dessert to the table and enjoy. And the rest of the soufflé can be stored in the refrigerator for several days.

To make a strawberry soufflé, you need a small number of ingredients, and it takes a little time. Such a dessert will appeal to both small sweet tooth and adult lovers of sweet products. Even in the photo, the strawberry soufflé according to this recipe looks insanely appetizing, make sure that the taste of the delicacy is not inferior to the sight!

The strawberry season has begun and it's time to take full advantage of this wonderful time. Today I decided to make a strawberry soufflé cake with strawberries, and I 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 are obtained. 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

1. 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.
2. Add sugar to eggs. If it is small, it will dissolve faster and the eggs will beat better.
   
3. Beat the egg mass until it has increased by 8 times. The foam should be firm and fluffy.
   
4. Very carefully and gently introduce the flour, which must first be sifted.
   
5. 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.
   
6. Meanwhile, soak the gelatin in boiled cool water.
7. Korzh already had time to prepare. He is tall and very porous. We leave to chill.
   
8. Now let's prepare the strawberry soufflé for the cake. For this we take chilled sour cream.
   
9. Add sugar to it and beat until sugar dissolves.
   
10. We wash the strawberries and remove the stalks.
    
11. Using an immersion blender, puree 1 cup of strawberries. Pour it into sour cream.
    
12. We heat the gelatin in the microwave or in a water bath and pour it into the sour cream.
    
13. Stir and get a fragrant strawberry soufflé.
    
14. Cut the biscuit cake in half. We send one part to the form in which it was baked.
    
15. 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.
    
16. 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.
    
17. To make the cake with strawberry soufflé even more beautiful and tastier, we will prepare chocolate icing. To do this, pour sugar into the pan.
    
18. Add cocoa powder.
    
19. Pour milk into the pan with the rest of the products.
    
20. Add the butter and send the pan to the fire and bring the chocolate icing to a boil. Turn off.
    
21. Has the soufflé already caught on? Then we heat the molds in a warm slow cooker or hold them over hot water so that the cake slips out of the mold more easily. Flip over and voila.
    
22. Pour warm glaze on top and immediately level it on the surface. We make chocolate drips.
    
23. We decorate the cake with mint leaves and fresh strawberries, which we dip in the rest of the chocolate icing.
    

Bon appetit everyone!

.
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.

Strawberry soufflé is an incredibly delicious berry dessert, and you don’t even want to say standard phrases about it, such as “delicate taste”, “melts in your mouth”, and so on. This is a real feast of taste! And you can arrange one for yourself and give a piece of summer at any time of the year, since you can make a soufflé from both fresh strawberries and frozen ones. Berries frozen for future use must first be thawed in the refrigerator, and fresh strawberries must be sprinkled with a small amount of sugar, mashed a little with a fork, and wait about an hour for the berries to give juice.

To prepare strawberry soufflé with gelatin, you will need these ingredients:

• 200 g fresh or frozen strawberries;
• 150 g of powdered sugar (this is a faceted glass full to the brim), plus a couple of tablespoons of powder for sprinkling the soufflé;
• 20 g gelatin (that's a full tablespoon plus one teaspoon)
• half a lemon, only juice will be needed from it.

Photo recipe for strawberry soufflé with gelatin: