Quick & Easy Strawberry Soufflé (No Cream)

fast, simple, healthy, tender, tasty, perfect. During the strawberry season, I suggest preparing a delicious, light, tender, aromatic strawberry soufflé. Moderately sweet, not rubbery. Recipe without heavy cream. Very simple, fast and tasty! And you can use absolutely any berries.
cook time: 5h
Owen Truitt
Quick & Easy Strawberry Soufflé (No Cream)

Nutrition Facts (per serving)

145
Calories
8g
Fat
14g
Carbs
4g
Protein

Ingredients (5 portions)

Basic:

Water 75 ml
Sour cream 300 g
Gelatin 15 g
Condensed milk 160 g
Strawberry 350 g

Recipe instructions

Step 1

Step 1
How to make strawberry jelly? Ingredients you will need: Berries can be absolutely any (raspberries, strawberries, cherries, currants, blueberries, blueberries.....) Use condensed milk to adjust the sweetness of the soufflé. For me it is not cloying. Sour cream 30% fat. With a fat content of less than 20% it will not fluff. Gelatin and water for soaking it.

Step 2

Step 2
I combine gelatin with water, mix and leave to swell.

Step 3

Step 3
I wash the strawberries, dry them, peel them, and puree them with an immersion blender. I rub through a sieve to get rid of the seeds.

Step 4

Step 4
I combine it with condensed milk. I use puree raw. The finished soufflé will need to be eaten on the same day, or at most the next. If you want to extend the shelf life, bring the puree to a boil and simmer for a couple of minutes. Vitamins, of course, will disappear, but they will be stored longer. Cool and continue with the recipe.

Step 5

Step 5
I mix well...

Step 6

Step 6
Beat the cold sour cream for about 5 minutes until fluffy, airy, and creamy. But be careful not to overbeat.

Step 7

Step 7
I combine it with strawberries and condensed milk. Stirring...

Step 8

Step 8
I add a couple of spoons of sour cream and strawberry cream to the swollen, melted gelatin, mix and pour into the main mass.

Step 9

Step 9
I pour it into a mold with a volume of a little more than a liter. Cover with film and put it in the refrigerator until completely stabilized. Can be poured into bowls.

Step 10

Step 10
It all depends on the gelatin, but on average it is about 3-4 hours.

Step 11

Step 11
And the soufflé is ready. Summer, light, delicate dessert. I decorate as desired.

Step 12

Step 12
Tender, light, airy, moderately sweet, with light sour cream and aromatic strawberries. Not rubber! Everything is permeated with air bubbles. I hope you enjoy the recipe and find it useful. Have a wonderful summer day everyone! PS this soufflé is perfect for layering cakes and mousse desserts. And you can use absolutely any berries, as well as fresh and frozen. I remind you once again that to extend the shelf life of the puree, you must boil it

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