posetitell
proshka, can I put in my experience a little bit about the biscuit? I just did an interlayer for a biscuit last time this soufflé - very cool. och great.
proshka
Nikka, and what cream was combined with soufflé?
Natusichka
Inna, you see! The recipe is complemented by all sorts of innovations! Thanks Nikka!
Some of the girls did it with cherries, they said it was very tasty. So I'll try to do it as the cherry appears.
It so happens that I do all the time with frozen strawberries. Therefore, this year I ice and ice it, we really like this recipe.
proshka
And every year we freeze all sorts of berries, but somehow they are sluggishly spent. We love canned compote from cans, we make jam, but we don’t eat it, we distribute it. So now I know where to apply freezing.
Natusichka
Inna, and now that I have learned the recipe for delicious jelly (I make it from frozen berries and fruits), I will freeze and freeze! Mine ask for this jelly 3 times a week! If we don't have it on our website, I can share the recipe.
proshka
Be sure to share, we love jelly very much.
posetitell
Quote: proshka

Nikka, and what cream was combined with soufflé?

For the first time I did it without cream (due to intolerance to milk cream, the choice is small, but I wanted to try with a biscuit), just a biscuit for several cakes, impregnation (sugar-water-lemon boil-boil) and between the cakes it is a soufflé. So gentle and refreshing.


Added Thursday, 09 Jun 2016 5:53 pm

Quote: Natusichka

Inna, and now that I have learned the recipe for delicious jelly (I make it from frozen berries and fruits), I will freeze and freeze! Mine ask for this jelly 3 times a week! If we don't have it on our website, I can share the recipe.

By the way, I started making a berry or fruit layer for cakes and pies not based on gelatin, but based on starch (usually corn) - it turns out like a thick jelly, good both inside and on the top.

And I'm waiting about jelly ...
Natusichka
Please bear with me until Monday, I'm home on my tablet.
proshka
Natusichka, well, where is the recipe for the promised delicious jelly? I'm tired of compote, I want jelly according to your recipe.
Natusichka
I drop everything and do it urgently! This job can never be redone!


Added Wednesday 15 Jun 2016 12:26 PM

Quote: proshka
Well, where is the recipe for the promised delicious jelly?
So there he is!
Miranda
Thanks for this recipe
It turned out delicious!

Made from cherries.

Strawberry soufflé
Natusichka
Miranda, thanks for the report! If possible, describe in detail!
Miranda
Natusichka,

200gr. frozen cherries.
Thawed and mashed with a hand blender once or twice.

Then Kenwood worked.
Put the puree in a bowl and added 14-15g. gelatin (I have 10 g. packs, I put 1.5 packs, counting that once for 300 g. 22 g. gelatin, then for 100 g. about 7 g., for 200 - 14).

After 10-15 minutes. added 100-110gr. sugar, squeezed out a lemon, and turned on the heating at 50 degrees, stirring (1) with a whisk.

But the stage - to cool - I forgot. And immediately began to beat. At first I couldn’t believe that it would whip for some reason. I even ran here to see the photos. But she went about her business, returned and behold.

Strawberry soufflé

I put it on film in molds and in the refrigerator.

***
It seems to me that the taste of the froth from the jam is because it didn’t cool it, but beat it right away.

Still sticky even after 20 hours in the refrigerator. And I don’t know if this should be, or because you whipped hotter?

Next time I decided to cool it down and add less sugar, but then roll it in powder so that it doesn't stick to my fingers.

And I also want to try it only with juice.
Defrost the cherries, the berries themselves into compote and dumplings, and the juice that will drain into the soufflé.

Here
polliar
I am grateful again, now I regularly prepare this soufflé, there is always a supply in the refrigerator.
I cut it into a plastic container, instead of sweets, it is excellent, and I add it to homemade yoghurt, cut it into smaller cubes, an interesting combination is obtained.
I make from freeze, strawberries and cherries 3: 1, put in silicone molds, greased with oil, can be removed easily and does not stick. Gelatin - Dr. Oetker


Natusichka
Miranda, thanks for the detailed description of the preparation and for the photo report!
Cherries, is this pitted weight?
From strawberries, after hardening, it practically does not stick. Maybe this is a feature of cherries?


Added Thursday 16 Jun 2016 10:05 PM

polliar, I am very glad that you like it!
An interesting option: cherry + strawberry! Will have to try!
Miranda
Quote: Natusichka
Cherries, is this pitted weight?

Without. We sell frozen cherries without them.

Can. But I do not like strawberries, I will not try with them.
I want to experience with black currants
Natusichka
We wait!!!
Playful
Did anyone with black or red currants? How does it taste? And that doesn't even bother me: what to do with the bones? Wipe clean or do they not feel strongly?
cv-1963
Hello!
I saw such beauty and immediately wanted to do it. Has anyone done it on agar-agar?
Natusichka
Svetlana, try it on agar, then tell us. If you succeed, then all fasting will be grateful to you!
shurpanita
Well, that happened to me! Thanks for the recipe! Did half of the portion for a sample😊
Strawberry soufflé
Natusichka
Marinawhat a beauty! What is it from?

Thanks for the report!
shurpanita
The color rendition is not the same, made from strawberries
Natusichka
Wow! It turned out beautifully. And it was immediately clear that the color is white ...
lena_letochka
Made it a wonderful dessert. Still freezes, but has already licked everything that can be from the dishes in which it was made
Delicious!
Any questions (I've already seen about cherries) Did anyone, for example, from peaches? Plums will probably make 100%
The second question: is it possible without lemon? It's a bit sour for us (we have a sweet tooth)) Will it beat up?
Taia
Quote: lena_letochka
The second question: is it possible without lemon? It's a bit sour for us (we have a sweet tooth)) Will it beat up?

I always do without lemon, everything works out. The previous pages have my reports.
Natusichka
lena_letochka, I am very glad that I liked the dessert!
Taya answered the question!
Taichka, thanks !!!!
lena_letochka
Thank you girls
Marinuly
Natusichka, Thank you! Made from strawberries, it turned out delicious and tender. I especially liked my daughter, she really loves every soufflé

Miranda, thanks, your report came in handy (I doubted what temperature to set)
Strawberry soufflé
Natusichka
Marina, I am very glad that I liked the recipe! Enjoy cooking!
Rusalca
Here I am with a report (made from cherries):
Strawberry soufflé
Very tasty, but for me even with cherries it is sweet. Next time I'll try to reduce the sugar.
Natusichka, thanks for the recipe!
Natusichka
Annahow wonderful it turned out! Is it cut?
Thanks for the report!
Rusalca
Yes, it is cut. But I made it in bowls, I had to eat with a spoon.
Marinuly
Natusichka, made the soufflé again, two different ones:
1. Blackberries and some pureed raspberries. In this version, it turned out to be thicker or something, solidified in the process of unfolding into shapes. I did not remove the bones through the rub, they do not bother me. It turned out very tasty, I already took a sample
Strawberry soufflé

2. Strawberries, also with seeds, it was 200 g. Made today, so the test is in the evening.
When licking a whisk, the taste is mmmmmm
Strawberry soufflé so far only in trays

Big mountain thank you!

Natusichka, a question arose about gelatin ...
Maybe for the blackberry it was needed less, it immediately froze immediately. And the mass itself was denser.
What do you think?

Strawberry soufflé this strawberry slices
Barmamam
Once again I made a soufflé, now from black currant, in a blender and mixed and heated with gelatin to 60 grams and whipped. It is very convenient, but of course there is not enough power and I finally transferred the whipping into a foam to Bosik. The foam is made into 2 large glass molds. Very tasty and easy. I eat with great pleasure. (I only reduced sugar for myself at times)
Marinuly
I tried to make a cherry soufflé
Strawberry soufflé - result
It turned out very tender and of course delicious.

My observations:

strawberries and strawberries are similar in structure and airiness;

from blackberries (there were very few raspberries), it was more dense, it hardened already when unfolding and it seemed to me bland;

cherry is the most delicate and delicious, rubbed through a sieve-rub, beat for 15 minutes, because after 10 minutes it seemed to me not beaten

Something like that...
Natusichka
Marina, these are just masterpieces! So many options! I am very, very glad that I liked the recipe!
If you feel that you need a little less gelatin, then feel free to use less. I would add a little acid to the blackberries: lemon juice, etc. Or you can add other berries and fruits.

barmamam, I am very glad that I liked the recipe! Experiment and enjoy more and more new flavors!

Marinuly
Natusichka, I agree, blackberries need more acid and more berries. But next time I will not put lemon in cherries (my husband did not order)
The recipe is just super, and most importantly (which is very important for me personally) is done quickly and without straining.
Thank you again And as a son-in-law thanks - you can't convey
Natusichka
And how glad I am that you are glad!
Cook and enjoy!
Silyavka
I read it at night looking, and decided not to postpone it.

Strawberry soufflé
Made from frozen cherry juice. The color turned out to be delicate cherry. I'm going to put it in the refrigerator.
Taia
Silyavka, Elena, you did great, beautiful, delicate foam! From the first time and right away everything is right!
I also make from frozen cherry juice. I make both raspberries and strawberries. And from cherries, for my taste, the most delicious is obtained.
Silyavka
Taya, let's talk to you. It seems to me that I didn’t beat him, my Innokenty beat him in three seconds so that he almost came out of the banks. In the end, this is what happened.

Strawberry soufflé
The foam crumbles at the touch of a knife, and the juice that settled to the bottom turned into a wonderful jelly.
In the morning I got up, I see a round mold is already in the sink, my husband has ate in the morning.
Taia
Yes, it was under-mixed.
Nothing, you will fix it next time.

.....................

This season I have already frozen a bunch of raspberries, strawberries, cherries for this soufflé. I will come off on long winter evenings - nights.
Silyavka
Yeah, I also froze a little of the strawberries.

Strawberry soufflé

Sorry for the quality of the photo.
Natusichka
Lenochka! Thanks for the report. Yes, Taya was right when she said that you didn’t do it. Well nothing! If your husband liked it like that, then when you do it according to all the rules, he will pester you ...
So you made it straight from juice? Or cherry puree?

I also really love cherries and all of them.
Silyavka
Made straight out of juice. I still have juice after separating the seeds, I strained it, poured it into molds and froze it. Yesterday, or rather today, I took it out, diluted it a little with water, the gelatin was instant, cooled it down, and then the cache worked for about 10 minutes. I didn’t get it anymore, the night was outside.
By the way, my husband ate EVERYTHING with a spoon. Thanks for the recipe.
Natusichka
Lenochka! Cook with pleasure! And show us your masterpieces!
Silyavka
Natus, there is little time for "masterpieces", seaming, blanks ..............
I write with one hand, with the other I cut the zucchini into blanks.
Natusichka
Well, so in the fall, winter ...
VRad
Thanks for the recipe. I tested my brand new Kenwood on it, focusing on Miranda's experience. But it seemed to me that it would be very nice to add cream to the strawberries. I'll try next time.

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