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Strawberry soufflé with gelatin
Instructions
I pick out ripe strawberries (I do not use spoiled or crushed berries). I rinse them under water and put them in a colander so the liquid drains off, then I remove the stems.
I blend the strawberries into a smooth purée (with no pieces). If you like – so there are no seeds – I rub the purée through a sieve.
I pour the purée into a saucepan or a deep frying pan, add the quick-dissolving gelatin, stir well and leave it for 15–20 minutes, stirring occasionally. During this time the gelatin should swell and the strawberry mixture should thicken.
Once the purée has thickened, I add the powdered sugar, stir it in and set the pan over the heat. Stirring constantly, I warm the sweet mixture (do not boil it!) until it becomes liquid and the gelatin has fully dissolved.
I add the lemon juice and stir. If you want a soufflé without any tang, you can leave the lemon juice out.
I whip the liquid strawberry purée with a mixer (a blender or a whisk) until it becomes an airy soufflé. The mixture should change colour and grow thick. The longer you whip, the airier it will be.
I pour the prepared soufflé into a rectangular mould – first I line the bottom and sides with plastic wrap or a bag (so it is easier to take out). I tap the mould against the table a few times so the air bubbles come out, and put it in the fridge for 3–4 hours.
Once the strawberry soufflé has set, I take it out of the fridge, cut it into squares (pieces) and enjoy this fragrant, airy dessert. I keep the soufflé in the fridge, covered with plastic wrap, so it does not dry out.Enjoy your meal!
Tips
- 1
USE ONLY RIPE STRAWBERRIES – spoiled berries will cause "fermentation" and a poor taste. Check every berry before blending.
- 2
DO NOT BOIL THE GELATIN – only warm it until it fully dissolves. Boiling will "kill" its gelling properties and the soufflé will not set.
- 3
WHIP AS MUCH AS POSSIBLE – the airiness depends on how much air is in the mixture. At least 5–7 minutes with a mixer.
- 4
LINE THE MOULD WITH PLASTIC WRAP – then you can easily take the soufflé out and cut it. Without the wrap the soufflé will stick to the sides. The same principle works for other kinds of jelly desserts.
FAQ
Which strawberries should I choose? +
Ideally – fresh seasonal strawberries (June–July) – fragrant and sweet. Look for bright red berries with a strong strawberry smell. The size should be medium (3–4 cm); very large ones are often "watery" and bland. Frozen strawberries are an alternative – thaw them in the fridge for 3–4 hours and squeeze out the excess juice. Ready-made strawberry purée works for a "quick" version, but check that it contains no added sugar or preservatives. Avoid: strawberries with a white bloom of mould and bruised berries. For a more "intense" colour, add 10–15 berries of darker varieties (the "Alba" or "Brandy" strawberry). For winter, strawberries from the freezer give an excellent result.
What can replace gelatin? +
Alternatives: agar-agar, 6–10 g (plant-based, gives a firmer soufflé); pectin, 20 g (for fruit desserts, a more delicate texture); leaf gelatin, 25 g (soak it, melt it and stir it in). For vegans, agar-agar is essential, as gelatin is of animal origin. Plant-based, "chewy" agar-agar gives a more "springy" soufflé rather than an "airy" one. For the most delicate texture, use beef or fish gelatin. Check the use-by date – expired gelatin will not set. Storing it in a dry, cool place keeps gelatin's properties for up to 2 years.
How long does the soufflé keep? +
In the fridge under plastic wrap – up to 3 days. After 48 hours it begins to "weep" (the gelatin releases water) and the texture deteriorates. In the freezer – up to 1 month (like strawberry ice cream), but thaw it in the fridge for 4–5 hours. Once thawed, do not refreeze it, as the structure will break down. Make it for 1–2 days ahead – fresh soufflé always tastes better. Keep it in the mould, covered with plastic wrap, and do not take out all the pieces at once, or the rest will dry out. For longer storage, divide it among individual moulds and freeze it straight after making.
What should I serve the soufflé with? +
A classic: as a dessert with tea, coffee or cocoa. With a scoop of vanilla ice cream – a contrasting pair. With whipped cream of 33–35% fat – a fluffy addition. With fresh berries and mint – a "chef's" garnish. With a spoonful of strawberry or raspberry jam on top – to boost the flavour. With cream fudge or custard – a layered dessert. For children – with natural yogurt. With a glass of dessert wine (Sauternes, Tokaji) or "Baileys" liqueur – a grown-up serving. For a festive table – as the "centrepiece dessert" with decorated berries. Portions of 80–100 g – this delicate soufflé is enough to satisfy a sweet craving.
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