Easy No-Bake Gelatin Soufflé with Sour Cream

A beautiful, incredibly delicious dessert for every taste and budget! A no-bake soufflé with gelatin and sour cream will decorate the holiday and delight the family on weekdays. This simple and affordable dessert can be made with different additives, getting a new taste each time. Children will be especially happy with this treat.
cook time: 8h
Elijah Stroud
Easy No-Bake Gelatin Soufflé with Sour Cream

Nutrition Facts (per serving)

191
Calories
13g
Fat
13g
Carbs
5g
Protein

Ingredients (4 portions)

Basic:

Sugar 60 g
Water 100 ml
Cocoa 1 tbsp
Sour cream (I have 20%) 500 g
Gelatin 25 g
Vanilla sugar 1 tbsp
Strawberry (puree) 40 g
Black currant (puree) 40 g

Recipe instructions

Step 1

Step 1
How to make a no-bake soufflé with gelatin and sour cream? Very simple! To begin, prepare the necessary ingredients according to the list. You can use sour cream of any fat content, but not very watery. Soufflé fillings can be made from a wide variety of berries and fruits. I have 4 types of souffle: vanilla, cocoa, strawberry and blackcurrant puree.

Step 2

Step 2
How to make berry puree? To do this, pour fresh or frozen berries into a saucepan. Pour in 2 tbsp. l. water. Place the saucepan over low heat and bring its contents to a boil. Cook for 3-5 minutes until the berries soften. Then rub the puree through a sieve, cutting off the seeds. This puree can be prepared in advance or replaced with ready-made homemade or store-bought confiture or jam.

Step 3

Step 3
Pour sugar into the sour cream, stir and leave until the crystals are completely dissolved for 10 minutes.

Step 4

Step 4
Soak gelatin in 100 ml of drinking water. Then, stirring, dissolve over low heat or in the microwave until completely dissolved. But donʼt boil it.

Step 5

Step 5
Divide the sour cream mixture into 4 equal parts. Add vanilla sugar to one part of the sour cream, cocoa to another, strawberry puree to the third, and blackcurrant puree to the fourth. Also divide the hot gelatin into 4 equal parts. While stirring quickly and constantly, pour each piece of gelatin into the sour cream mixture in a thin stream.

Step 6

Step 6
Pour the sour cream mixture into a mold or bowl and refrigerate for 4 hours until completely set. It is better to work with each part of the sour cream mass separately and, after adding gelatin, immediately pour it into molds, since the mass hardens quickly.

Step 7

Step 7
Before serving, invert the soufflé onto a saucer. Decorate the dessert with berries and mint and serve. Bon appetit!

Additional rubrics

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