.
Remove the zest from the lemon.
Carefully separate the yolks from the proteins.
Beat the yolks with half the sugar and vanilla sugar, add the lemon zest.
Mix flour with starch and sift through a sieve.
Beat the whites with the remaining sugar.
Add 1/3 of the whipped egg whites to the yolks and mix gently with a spatula, lifting layer by layer.
Then carefully add the sifted flour and mix again.
Add the remaining egg whites, mix the dough gently, place on a greased baking sheet and smooth the surface.
Bake the biscuit at a temperature of 170-180? C (depending on the characteristics of the oven) for about 30 minutes.
Cool the finished biscuit.
Advice. The biscuit can be soaked with strawberry syrup, then the cake will turn out to be tender and not dry.
To cook strawberry soufflé.
Wash 300 g of strawberries, dry and grind until you get gruel (puree).
Add powdered sugar to the puree and stir 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.
Then add the gelatin solution to the strawberry puree, stir and refrigerate.
As soon as the mixture begins to thicken, whip the cream, combine with the strawberry puree and mix well.
Cut 150 g of strawberries into cubes or wedges, add to the soufflé and mix gently (leave the remaining berries to decorate the cakes).
Apply the soufflé evenly on the biscuit cake (it is advisable to leave the cake in the same form in which the biscuit was baked) and refrigerate until the soufflé hardens for 2-3 hours.
Strawberry soufflé is a delicious and easy-to-prepare homemade dessert that will look appropriate not only on the everyday, but also on the festive table. During the strawberry ripening season, this dish is very popular among many hostesses, and I am no exception.
To make a soufflé, we need the following products: milk, semolina, vanilla sugar, granulated sugar and strawberries. The last and most important product must be chosen with great care, since the taste of the finished dish will largely depend on the freshness of the strawberry. For cooking strawberry soufflé, it is not necessary to use fresh berries; frozen preparations for the winter are also quite suitable. Since my family is rather not indifferent to such a dessert as soufflé, I always try to freeze more of this particular berry in the freezer.
In addition to the classic version of making strawberry soufflé, there are also less popular recipes. Today, for the attention of readers, I offer four proven ways, guided by which you can prepare a fragrant and tasty berry soufflé. One of the proposed options, by the way, can be used to decorate the cake, which is an excellent alternative to the classic biscuit impregnations.
After the strawberry soufflé is ready, it must be kept in the refrigerator for at least three hours. During this time, it will harden well, and it will be possible to serve it to the table.
Ingredients:
- 250 ml milk
- 2 tbsp semolina
- ½ point vanilla sugar
- 1 tbsp Sahara
- 200 g strawberries
Cooking a dish step by step with a photo:
- Pour milk into a metal pan and put on fire. Bring the milk to a boil, then add semolina, vanilla sugar and granulated sugar into it. Do not forget to stir constantly in order to avoid the appearance of lumps.
- We tear off the roots from the berries, after which we grind the strawberries through a metal sieve. You can grind the berry with a blender, but in this case, the mass will turn out with seeds.
Bon Appetit!
Strawberry soufflé with gelatin
Thanks to gelatin, such a strawberry soufflé freezes much faster, and, therefore, you can quickly enjoy a delicious dish. If you are an impatient sweet tooth, then take note of the recipe.
Ingredients:
- 25 ml water
- 2 tbsp gelatin
- 300 g strawberries
- 200 ml cream
- 100 g sugar
Cooking method:
- We put the water on the fire and bring it to a boil.
- Pour gelatin into hot water and stir it well until it is completely dissolved.
- We sort out the strawberries, rinse them, put them in a blender bowl and grind the berries into a homogeneous mass.
- Beat the cream and sugar together separately, then add them to the strawberry mass.
- Then pour gelatin into it and stir everything well.
- Pour the finished strawberry soufflé into molds and refrigerate for three hours. This time is quite enough for the souffle to freeze.
Strawberry cake soufflé
This strawberry soufflé is a great alternative to most cake soaks, so if you often make homemade biscuits, you should definitely like this option.
Ingredients:
- 350 g strawberries
- 5 tbsp icing sugar
- 15 g gelatin
- 300 ml cream
- 2 tbsp Sahara
Cooking method:
- We wash the strawberries and tear off the tails from it.
- Grind the berries with powdered sugar until puree using a blender.
- Dissolve the gelatin in a small amount of warm water and add it to the strawberry mass.
- Begin to beat the cream continuously with a mixer, adding sugar in parallel. After sugar, pour in the strawberry mass in a thin stream.
- Pour the finished strawberry soufflé over the cake and let it freeze in the refrigerator.
Curd soufflé with strawberries
The combination of berries and cottage cheese will give real connoisseurs an unforgettable taste of strawberry soufflé, which, moreover, can be served on any festive table without a doubt.
Ingredients:
- 500 g cottage cheese
- 250 curd cheese
- 4 eggs
- 30 g starch
- 1 lemon
- Sugar to taste
- Strawberry to taste
Cooking method:
- We wash the lemon thoroughly, dry it and rub it on the zest.
- Separate the egg whites from the yolks. Beat the whites into a strong foam.
- Add cottage cheese, curd cheese, sugar to taste to the egg yolks, and beat all the ingredients into a homogeneous mass with a mixer.
- Then add lemon zest and starch, mix again.
- Gently add the whipped proteins to the curd mass.
- Cover the detachable baking dish with parchment and put the washed strawberries cut into halves on the bottom.
- Put the curd mass on top of the strawberries, and then send the soufflé to the oven.
- We bake a soufflé from strawberries and cottage cheese until fully cooked.
Now you know how to make strawberry soufflé at home. Bon Appetit!
Strawberry soufflé can be safely attributed to the category of simple and affordable dishes for every day. To prepare it, you do not need any special ingredients, and the recipe itself will be quite understandable even for novice cooks. Finally, as always, I want to give some tips to make your soufflé tasty the first time:
- For cooking, try to take ripe and juicy strawberries, since the final result of your culinary achievements will largely depend on this;
- Despite the common misconception, you can use not only fresh, but also frozen strawberries to make soufflés;
- Strawberry soufflé with the addition of cottage cheese will turn out to be more satisfying and no less tasty, so if you are a lover of cottage cheese desserts, then be sure to try this option;
- Before serving, be sure to give the souffle time to harden well in the refrigerator.
No wonder, this strawberry soufflé is called "Cloud", 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 make a strawberry soufflé, we need:
- Strawberries - 400 g.
- Maple syrup - 100 ml (or any sweetener: honey, stevia).
- Gelatin - 25 g.
- Coconut flakes - 50 g.
KBZHU per 100 g 149.43 / 5.48 / 5.97 / 18.19.
Without coconut, 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 your berries are frozen, just defrost them.
2 Punch the berries with a hand blender until smooth.
3 Add any sweetener of your choice. I have maple syrup. The final calorie content depends on which sweetener you add. If the strawberries are sweet, then you may not add them at all.
3 Add gelatin. Leave it on for 30 minutes or better for an hour to swell the gelatin. Look on your packaging for how long it takes for your gelatin.
4 At this point, you can add the lemon. It turns out a subtle delicate sourness. Experiment with taste and see which option you like best.
5 After the gelatin has swollen, put the mixture on low heat 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.
7 Once the mixture 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 beat for about 20 minutes.
Look at what mass you should get.
At this moment, it is already very tasty, and you don't even need to put it in the refrigerator.)) Once this mass did not wait for solidification, but was eaten instantly.
8 Take shape. Well, if it is a rectangular shape, it will be more convenient to cut our soufflé. But I didn't have that, so I took a silicone cake pan.
Lightly grease the form 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 have a non-silicone mold, line it with parchment and grease with oil.
9 Pour the almost finished strawberry soufflé into the mold and send it to the refrigerator until it solidifies.
I usually do it at night.
10 In the morning, carefully take it out of the mold, cut it into squares or rectangles and roll each portion in coconut.
We enjoy the most delicate dessert that melts in your mouth.
P.S you can put the mass in transparent glasses and serve as a verrine, sprinkle with coconut and nuts as your imagination plays out.
And you can also cook with gelatin in orange peels.
The strawberry season has begun and it's time to take full advantage of this wonderful time. Today I decided to cook 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 family.
I most often cook a biscuit for a cake in a multicooker. 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 multicooker, 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 a biscuit cake:
- 6 chicken eggs
- 1 cup fine granulated sugar
- 1.5 cups premium 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 tablespoons cocoa powder
- 6 tbsp Sahara
- 2 tbsp milk
- 25 g butter
For decoration:
- fresh mint leaves
- strawberries with tails (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 multicooker. I like the second option better. We take eggs from the refrigerator and break them into a deep container, which must be defatted. When in doubt, wipe it down with a slice of lemon. This will help you beat the eggs into a fluffy foam.
- Add granulated sugar to the eggs. If it is small, it will dissolve faster and the eggs will beat better.
- Beat the egg mass until it has increased 8 times. The foam should be firm and fluffy.
- Very carefully and gently introduce flour, which must first be sieved.
- 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 dish. We send to bake. In a multicooker we cook on the "Baking" program for 1 hour. We bake in the oven for about 40 minutes at a temperature of 160 degrees.
- Meanwhile, soak the gelatin in boiled cool water.
- The cake has already been prepared. It is tall and very porous. We leave to cool.
- Now let's prepare the strawberry cake soufflé. For this we take chilled sour cream.
- Add sugar to it and beat until the sugar dissolves.
- Rinse the strawberries and remove the stalks.
- Use a hand blender to puree 1 cup 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.
- Mix 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. We cut it in half and lay it out with a cut to the sides of the form. It is better to take large berries to make it more beautiful.
- Pour the strawberry soufflé into a mold and immediately cover it with the other half of the crust. Press lightly and send to the refrigerator.
- To make the cake with strawberry soufflé even more beautiful and tastier, we will prepare chocolate icing. To do this, pour sugar into a saucepan.
- Add cocoa powder.
- Pour milk into the pan to the rest of the products.
- Add the butter and put the pan on the fire and bring the chocolate icing to a boil. Turn off.
- Has the soufflé already had time to grab? Then we heat the molds in a warm multicooker or hold them over hot water so that the cake slips out of the mold more easily. Turn over and voila.
- Pour warm glaze on top and immediately level it over the surface. Making chocolate drips.
- Decorate the cake with mint leaves and fresh strawberries, which we dip in the rest of the chocolate glaze.
Bon appetit, everyone!
Pour gelatin with cold water and leave to swell. I used sheet gelatin, so I filled it with an arbitrary amount of water, the main thing is that it covered the letters with gelatin. Pour gelatin powder with 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. Whip the remaining 300 ml of cream with powdered sugar until fluffy, stable mass.
Defrost the strawberries, chop, add to the creamy mass, continue whisking. If you are using fresh strawberries, then chop 2 cups of strawberries and add to the mixture, and 1 cup of berries - cut and add to the mass at the end, mix. Add cottage cheese to the strawberry-creamy mass, beat.
Squeeze the sheet gelatin 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. Cool the gelatin slightly and add a thin stream to the mass, whisking constantly.
Pour the prepared mass into molds. Since on Valentine's Day I chose silicone portioned hearts, the rest of the rest was poured into glasses and jars. It turned out to be 14 servings. If you do not need so much dessert, you can safely reduce the number of components in half.
Put the dessert in the refrigerator until it solidifies. Before pulling the frozen dessert out of the silicone molds, I warmed it up with a hair dryer. So the dessert will easily "jump" out of shape. The main thing is not to overheat, so that the soufflé does NOT flow. That's all - the strawberry hearts are ready!
The taste of this dessert is striking in its tenderness! It can be cooked at any time of the year, of course, if you have stocks of strawberries in your freezer. Moreover, it is very easy to prepare and consists of simple and affordable products.
This dessert is all about 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 delicious gift for Valentine's Day.
On such a gentle and tasty note, I am finishing my marathon of "dishes in love", I hope that you have found among them exactly the one that you want to present to your soul mate! Love, kindness and fulfillment of the most cherished desires!
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