Strawberry soufflé

[Valeria]

Valeria, well try it! We are waiting for the result!

Was a bit of a bad experience on adding cream yesterday. Unsuccessful not because of cream (with cream, indeed, a very delicate taste is obtained), but because of my laziness. Made from raspberries as a cream layer in a cake. I took the proportions of Miranda (200 grams of berries 15 grams of gelatin), but did not take into account the fact that after rubbing, without pits, the weight of raspberries decreased significantly. Therefore, when the prepared sugar and gelatin boiled, it turned out very sweet and very hard. The soufflé was already frozen in the bowl of the combine and it was impossible to mix it with cream evenly
It turned out very tasty. There are no flaws in the cake. I will try again, gradually adding gelatin to the berries and cream.

[Valeria]

Valeriathanks for the experience! Very interesting!
We are waiting for the results and photos.

What a delicate soufflé it turned out! Thanks for the recipe. I recalculated the proportions for 15 grams of gelatin and added 50 ml of cherry juice. Delicious. You can't pull it by the ears.

Made a cherry soufflé the other day. For 15 grams of gelatin, the berries turned out to be 15 grams more than in strawberry and the juice had to be added another 50 ml. The cherry came out richer in color and taste. The texture is thinner than strawberry, but does not stick to your hands. I also noticed that the cherry mass during whipping increased much more than the strawberry mass. Whipped in Kenwood CM at maximum speed for 15 minutes both times. The volume of strawberry mass before whipping was at about 1.5 cups, after whipping it became about 8, cherry mass before whipping 2 cups, after almost 12.

[Natusichka]

Really delicious!
I do it very often, at every meeting of relatives and friends. It is swept away in the first place, despite the fact that there are still many different sweets prepared.
Natusichka, many thanks to you!

[Margot]

Margot, Marinathank you girls for believing the recipe! I'm very glad that you like it! Cook and enjoy!

[Natusichka]

Natusichka, cooked today from cranberries, cherries and strawberries. I liked the result very much in all cases. Reminiscent of fruit marshmallows. Thank you！ We were full of heart and the layers for the two cakes turned out to be very voluminous.

[Elena]

Elena, and what did you like the most?

[Natusichka]

Natusichka, Natasha, I bake to order, I think everyone will find their connoisseur. The volume is wonderful, the cake will grow immediately without increasing the weight. The cost is very humane. In general, solid advantages. Thank you!

Wow! How does it behave in cakes?

I don’t know how in cakes, but in waffles it behaves very, very tasty !!!

True, I put less gelatin (I did it from memory on the basis that the recipe contained 0.5 kg of berries. But it turned out that the used amount of gelatin was given for 300 g). The result is a very tasty mousse. Well, maybe a little more humid than it should be!
Natalya, thank you very much for the recipe!

[Elena]

Elena, I am very glad that I liked the recipe!
Thanks for the photo report!

[Natusichka]

Natusichka, behaves remarkably in cakes, I did it like a cloud-shaped layer
And she even poured a small heart for the second tier, for another cake))) although she oiled the mold with oil, it was difficult to get it. But she took it out a little crumpled, and put it on the cake!

Tomorrow I'll try it, I'm going to visit with my cake, I'll take a picture and unsubscribe.



Natasha, I still remember. My strawberries are sterilized with sugar, 5/1, counted, added sugar, gelatin, warmed the gelatin, whipped perfectly！ Strong smell！ I also added alcohol.
Someone whipped currants？ And banana？ Apple？
It seems to me that the apricot silt jam will still beat, but rub it through a sieve from the veins. And cherry plum. And steamed prunes ...
And the chocolate was whipped？

[Tyetyort]

Tyetyort, Elena, the girls definitely used currants for soufflé. Nobody seems to have written about bananas and apples, but I'm already thinking of making a banana myself.

Natasha, top strawberry, bottom cherry, in the middle chocolate mousse, Height 14 cm without finishing. The diameter of the cakes is 25 cm, the soufflé is 23. The height of the soufflé is about 2 cm, but I also filled the smaller form with cherry.

[Girls,]

Girls, what are you clever, your hands are golden! They showed such tasty treats!
Thank you very much for the pictures!

And here he is！

Girls, made from frozen "ice jam" from apricots. It turned out delicious. The amount of gelatin (11th) was reduced to 18 grams. Sugar was reduced to 100 grams. I was planning to make a filling for Viennese waffles. I did it in the evening. The next morning the waffles were "too jelly-tight." And the rest of the refrigerator is just wonderful. The waffles must have pulled the liquid out of the soufflé. Thanks for the recipe. I'll try another cake layer.

The promised cut.

[Elena]

ElenaWithout words ?! Here pens grow from where it should be !!! Lenochka! Well, the craftswoman! Will you teach me? Just a little bit ?!
Svetlana, I am very glad that I liked the recipe and came in handy! Enjoy cooking! No photo?

[Natusichka]

Natusichka, cake according to local recipes, learning on our forum is a real pleasure！ Thank you for the praise！ Thank you for the very idea of ​​the berry soufflé！

[Lenochka,]

learning on our forum is a real pleasure！

Lenochka, that's for sure!

Thanks for the very idea of ​​the berry soufflé！

I'm glad I can be of help! Cook with pleasure !!!

And here he is！

My God, what the most gentle handsome! Flax, did you put the soufflé on the cream and cream before the biscuit ??

[Irisik]

Irisik, Raisa, exactly！ Sour cream-custard with butter. He has a pleasant neutral-vanilla-creamy taste, is friendly with any additives. And the biscuit is soaked in caramel syrup with cognac, juicy caramel specks ...
Thanks for the idea to Hasochka！

[Tyetyort]

TyetyortOh, I described it like that, drooling

[Irisik]

Irisik, Raisa, what about my customers？ They are stacked in stacks from descriptions alone ... Just kidding. Few now have a developed taste, more often there are comrades for whom purchased sweets have beaten off all taste. For them, a custom cake is sooo amazing ...

For them, the custom-made cake is sooo amazing ...

Yes, Lenochka, no matter how sad it sounds, but ... She, although a small circle of clients, but understands!)

[Natusichka]

Natusichka, made a soufflé, just sent it to the refrigerator. Delicious. Thank you!

Made a feijoa soufflé last week. It turned out magnificently, but not as porous as it turned out from strawberries, although it beat for a very long time. Unfortunately there is no photo, because in addition to being swept away quickly, the color was not very beautiful. I will still experiment a lot with stocks, including a desire to mix a little blueberry to Feijoa for color. Well, as a layer of soufflé in the cake, I also took note of it. Children of feijoa do not eat in its pure form, in grated with sugar, too, we will then fraudulently push such a useful berry into them

[Olya]

Olya, I am very glad that I liked the recipe! Cook with pleasure and show us a photo!

Oksana, Yes, I also think the color can be tweaked with other ingredients. The main thing is that it is tasty and healthy! Cook and enjoy!

[Natusichka]

Natusichka, Natasha, tell me, please, how many days the souffle can be stored? I need to make it in advance and then serve it on the table. And where and how best to store it?

[svetta]

svetta, can you give me advice? I do this soufflé often, I have a skill. I kept this soufflé for 3-4 days, it did not affect the quality in any way. Sometimes I pour jelly into the bowls, when it freezes, I close it tightly with a lid and put it in the refrigerator, and if in portioned bowls, I tighten the top of the bowls with film.

[Taya,]

Taya, thanks for answering! ... For some reason, themes did not open in my bodies ...
Yes, I kept at most - 5 days, everything was fine.I lined the container with cling film and laid out the souffle there, then wrote it with a lid. She kept it that way. Maybe longer, but I haven't tried it.
Sveta, try it. There, in principle, there is nothing especially to spoil.

My cherry lived in the refrigerator for a week at +5, I did not close the lid, nothing happened to the souffle, but the refrigerator now smells of cherries

I cover so that, on the contrary, the jelly does not absorb foreign odors.

I lined the container with cling film and put the souffle there

I also used to fool around with the film, but now I just lightly grease it with a napkin with vegetable oil. The jelly leaves very well and does not give off with oil at all.

[Taya,]

Taya, thanks for the advice! I'll try!

Girls! Please tell me which one you like the most, from what?

We need to make a vote.
I liked the cherry juice the most. And I do it from strawberries, raspberries and cherries.

Oh, it's good that more than one person unsubscribed! And then my husband has an anniversary next Saturday, his mouth is full of trouble. So I want to schedule all the processes early. Thank you all for your advice! I will make strawberry, because the cherry will be a layer in the cake.

I'm with the next report. Made a banana soufflé today. Despite the fact that she added a little juice to the banana puree out of habit, it began to solidify even before whipping. I left it in the kitchen to cool down, I went to drink tea myself, I return in 5 minutes, and there is almost a soufflé. I had to add another 100 ml of juice and beat quickly. After beating, the mixture looked like this.

The mixture stubbornly did not want to unfold into forms. For comparison, cherry and banana immediately after being laid out and sent to the refrigerator.

By this time there was already a soufflé on the rim, a little sticking to the fingers, but already fully seized, so it was not the rim that had to be licked, but the fingers. Despite all this, the soufflé came out very tasty.
Conclusion: you need to take less gelatin for a banana soufflé.

[Margot]

Made a banana soufflé today. Despite the fact that, out of habit, she added a little juice to the banana puree

Margotyou just mashed the banana? What juice was added?

it began to freeze even before whipping

Well, yes, usually a banana is added when more thickening is needed.
And about how much gelatin, can you tell me the proportion? And how much sugar for a banana?

[Margot]

Margot, well done !
And joining the questions about the banana soufflé!

I missed a banana in a blender right away with juice (I took a rich multifruit so that the taste and color would not be too much distorted from the banana). Intuition told me that I should add more bananas or juice, or, at worst, put less gelatin, but I scored on the voice of reason)))
I decided to do it for the first time according to the berry principle, and then proceed from the result. For now, I am making soufflé in portions of 15-16 grams of gelatin (weighing laziness, measuring with a measuring spoon). I took bananas at 220 grams, powdered sugar about 140 grams, but less here. I forgot to put the lemon, I throw it in the berry. The soufflé, by the way, has already frozen, about half an hour ago it has already devoured one heart. So if you urgently need a layer in the cake, then you won't have to wait long)))

It would be nice to have links to such invaluable information in the recipe at the end. After all, it is not always possible to re-read a bunch of pages to read what you need. Natasha, can you edit the recipe?

[Margot]

Margotwhat a fine fellow! Information that is truly invaluable!
svetta, it seems to me that I cannot edit. I'm not a moderator ...
To be honest, I don't understand this ...
But I would also add information to the recipe!

Oh, the girls, they were completely embarrassed) The husband said that he liked the banana most of all. It seemed to me yesterday that there was too much sugar, but this morning everything is already normal. After cutting, the soufflé looks like this. I cut it today.

Girls, to add something to the post, you need to click on the button with "!" at the end of this post (to the right of "quote selection") and ask to add information (write added text, give links). I have already done this, the moderators should add. Let's wait and see.

[Helen!]

Helen! thank you!

Margot, Just delicious souffles!
Once again, please clarify how you made them. The weight of the bananas, the process itself. You wrote that you need less gelatin for bananas, now you also count? In one word, write everything down
in detail, please, to insert into the recipe and it was clear to everyone.

[Natusichka]

Natusichka, now, admiring the banana squares and eating them by both cheeks, I think that the gelatin should not be reduced. I really like this structure, the strawberry one was very similar, but not so elastic or something.
I describe in detail what I did. I put the blender on the scale and zeroed the tare. I took 2 small bananas (ripe, but hard), peeled them and, breaking them into 2 parts, began to throw them into a blender. 2 bananas stretched 218 gr. Since they were dense, I decided to add 60 ml of multifruit juice to make the bananas easier to puree. The finished puree was mixed with gelatin. I now pour gelatin on the eye, using a measuring teaspoon of HB, it turned out about 15-17 grams of gelatin. She left it for 15 minutes, then added 140 g of powdered sugar and heated until the gelatin dissolved. She left the mixture to cool, and she decided that she was left to freeze))) After 5 minutes, the mixture had already grabbed, I quickly began to beat it, and instead she began to "chop" into pieces with a whisk and then I, deciding that there was nothing to lose, poured juice from a pack into it.
This helped, the mixture thinned out a little and began to whisk. I always beat for 15 minutes, the ritual is already like this. During this time, I added juice to the mixture a couple more times, so that it turned out thinner and more plastic. How much juice she poured in did not exactly measure, it was not up to that. At a glance, 100 ml is somewhere. Well, then unfolding into molds.
This morning, with a fresh mind, the amount of sugar already seems normal to me, but yesterday it seemed that it was just sugary sweet. I guess I was picking on him yesterday. Gelatin, too, has already changed her mind, you just need to immediately increase the amount of ingredients a little and after heating do not leave the mixture unattended even for 5 minutes to start whipping it before it starts to set.
I’m thinking, before inserting this information into the recipe, we should probably try to make a soufflé, taking into account the first mistakes, and accurately calculate the amount of bananas and juice, so as not to rush around with bulging eyes like me. Next time I plan to take 250 grams of bananas and 100 ml of juice immediately for mashed potatoes and not add any more of this in the process.