Accomplishment
Quote: night_furia

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 calculate the exact amount of bananas and juice.
Yeah, and lay out a separate recipe with a link to the original one. Bananas differ fundamentally from strawberries / cherries / currants, so there may well be a separate recipe. Natusichkado you mind?
Natusichka
Of course!
Girls , do what you think is right! I am always for! If only everyone was good and liked!
night_furia
Quote: Natusichka
lay out a separate recipe with a link to the original
Here it is necessary for the collective mind to think about how it will be more convenient and whether a separate topic with a banana soufflé will create confusion. For some reason, it seems to me that in that recipe, questions will gradually begin to be asked about the berry soufflé. Can you still adjust the proportions and make an addition to this recipe? Girls, who counts what?
And I also liked the structure of the banana soufflé so much that I just caught fire to make a cake with a layer of it, but for some reason I want to add a little color to the soufflé, without distracting from the banana taste and smell. For some reason I really want a yellowish color. So far, except for sea buckthorn, nothing comes to mind. What else can you add to the soufflé of colors?
Natusichka
Margot, then it is true!
In short, we think how it will be better.
Svetta
I suggest Natasha to contact the section moderator with a request to include all these additions in the first post to the recipe. Take out just a link to this post about bananas.
I made such additions in one of my recipes in this way, everything worked out, everyone is happy.
Accomplishment
Sveta, I already contacted this morning, but before Margot posted her most detailed post. So far the moderators have not responded, but this thing is ...
IMHO, you just need to indicate at the beginning or end of the "banana recipe" that it is based on this recipe and provide a link to this recipe.
And so, Margosha, it's up to you to decide what is more convenient for you! As you do, so be it!
Svetta
Quote: Taia
I make this soufflé very often. But never a lemon. I did not use juice.
Taya, how do you breed lemon? Please write, this is an important info, it will come in handy.
I'm just doing this right now, looking in the internet.
Accomplishment
Girls, links to messages with banana souffle at the end of the first post!
Thanks to the moderators!
Natusichka
Sveta, I just thought that, most likely, lemon juice is just here for taste, it doesn't play any special role anymore.
Therefore, you can not add it at all.
Svetta
Natusichka, no, acid is needed here, it does not give the soufflé cloying, adds brightness to the taste.
By the way, I already did it and it froze. Beautiful !!! Delicious !!! The husband cuts circles on the loggia. I will cut to the guests on Saturday. Roll the pieces in powder. But how does the powder behave on the soufflé, does it melt over time or not? I also have a thermostable powder, but I don't want to waste it if I can get by with the usual one.
Natusichka
I did not use the powder, because it seemed to me to be self-sufficient.
night_furia
svetta, if you are going to "powder" the soufflé, write later, please, how it happened. I had thoughts to sprinkle cherry powder if it sticks to my hands, but since it didn't stick, I decided not to bother, but the idea itself still haunts. It is very interesting how the powder will hold on to the souffle and how it will behave in the hands, etc.
Marina22
I would like to make this soufflé.
And if the gelatin is sheet, then how much to take?
Svetta
Natusichka, I'm with a report.Your soufflé made a splash on all 12 guests, all without exception !!! This is such a bomb! I will do it for all holidays without exception, especially since it can be done in advance.
Strawberry soufflé
Now about the powder. I cut the soufflé before serving and served on a platter covered with a paper napkin. The soufflé stuck a little to the napkin, but it was okay to take it off, although there was a trace on the napkin. Today I tried to roll a few things in thermostable powder. The result is twofold - the brightness and beauty of the pieces have disappeared, but the slight stickiness has disappeared and the pieces are removed normally. This number will not work with ordinary powder.
Strawberry soufflé

Natasha, thanks for the recipe from me and from all the guests!
Marina22
Made a soufflé from a mixture of frozen berries. It was very tasty. Only a little remained and after lying for a couple of days in the refrigerator it became rubbery, although it was just as tasty.
But because of this rubbery effect, no one wants to eat it.
Is it possible to somehow revive?
Accomplishment
Marinamost likely the gelatin has lost water. You can try to warm it sooo gently so that the soufflé melts, beat it again and cool it.
If you try, be sure to tell us if it works!
TanyaKotya
Natusichka, made a soufflé from cranberries. Since it is quite acidic, no lemon juice was added. The gelatin was beef "Dr. Etker", quite strong, so I used 13 g. But I took 250 g of powder (how much was in the pack). It turned out very tasty! Thanks for the recipe. I think it will be registered with us for a long time.
night_furia
Every time I cook this soufflé, I remember Natusichka with a kind word. Well, such a yummy turns out. I made a mixture of banana and lingonberry yesterday. It turned out to be a striped one.
Strawberry soufflé
Marinuly
Natusichka, made another cherry soufflé today.
It was registered with us firmly for all holidays and birthdays, thank you
Since the purchased frozen cherries have no particular taste, I added bitter almond extract to it. Taste turned out - eat your mind!
Tyetyort
Girls! They ordered me vegan cupcakes.

Strawberry soufflé

Hats - cherry silt soufflé, just warmed up with gelatin and whipped. Keeps shape, unpleasant. I'll name cherry marshmallows.
Accomplishment
Tyetyort, cupcakes

the question is off topic. Gelatin is of animal origin. Nothing? Vegan-friendly? I'm somehow not really into the subject ...

Tyetyort
Accomplishment, Lena, there were no questions. if there were, I would replace it with agar
Allergy is one thing, there I would be stricter, but here, 2 grams of gelatin ...
Accomplishment
Clear, well, good!
Have you tried to beat agar? It seems to me (theoretically) that it should not work with him.
Tyetyort
Lenochka, the agar is in order. See marshmallows. You are a pastry chef?
Accomplishment
No, no, not close, from the word "absolutely"! That's why I'm interested! I say - theoretically! I'll see, thanks!




I went through a couple of pages with links to marshmallow recipes.
However, where agar serves as a thickener, there must be some protein-foaming agent (chicken protein, chickpea broth). And gelatin itself is both a foaming agent and a thickener. So if you change gelatin to agar, you will have to add something else, probably, so that the air structure turns out, and not jelly. In theory .
Tyetyort
Agree. Chickpea broth is possible. Although strawberries themselves give excellent foam.
Accomplishment
And, well, if strawberries foam themselves, then yes, you can do with one agar, probably! If you try - be sure to show!




And this is just strawberries or some other berries too, do you know?
Tyetyort
Accomplishment, Elena, it seems to me that all the berries that are good in this recipe. It's just that on agar, a harder and more fragile texture is obtained, inelastic. Protein and pectin in marshmallows for tenderness and elasticity.
orange
Strawberry soufflé
Today I have a raspberry soufflé with a slight deviation from the recipe (added 70 grams of cream 10% and a little sugar, I didn't add lemon)
... I did it for the first time, it seemed to freeze. I'm already dabbling, replacing candy. But such a moment: it is not airy for me., Maybe because I did not beat it with a mixer, but with a blender for about 5 minutes.Who is an experienced one tell me what is needed for the air structure
Natasha 5+ per recipe
Silyavka
orange, Svetlana, what beautiful sweets you got.
orange
Lena Thank you. Itself did not expect that it will turn out. As for soufflé, I'm always in flight. Probably a good day
Silyavka
orange, Svetlan, and you whipped with a blender with knives or whisks? They are so glossy for you.
orange
Lena whipped in a glass with an immersion blender
night_furia
orange, Svetlana, very interesting turned out, good idea about raspberries. I think that for airiness, all the same, you need to whisk with a whisk, I beat it for 15 minutes with a kitchen machine, the mass greatly increases in volume and it turns out very airy / bubbly.
Natusichka
Girls! For some reason, notifications from the topic did not come. And you are so great! Do such experiments!
I am very glad that you like the recipe. Cook and enjoy! And don't forget to show your brags here!
Lisichkalal
Natusichka, thanks, the child liked it.
Made from 300 grams of strawberries, 100 grams of sugar, 35 grams of gelatin. I put strawberries with sugar in the analogue of the thermomix, chopped them. Added gelatin, 50 degrees 6 minutes with a butterfly attachment. It cooled down a little, poured a bosch into the bowl of a dough mixer, beat it with a whisk for 15 minutes.
Natusichka
Lisichkalal, Svetlana, I am very glad that I liked the recipe! Enjoy cooking!
Matilda_81
Great recipe !!! Made from cherry puree, from tropical fruits. Light and tasty dessert. Can be packed in a box and presented with a present. After making the body candies, the ganache was left on milk chocolate with mashed banana and orange. Added powdered sugar, gelatin, melted in Kenwood Cooking, cooled and beat. Freezes quickly. Beat in less than 10 minutes. It turns out delicious, something remotely reminded a bird. Now I want to try raspberries on white chocolate.
Natusichka
Gulnara, I am very glad that I liked the recipe! Enjoy cooking!
Where's the photo?
Taia
Today I made a souffle.
From fresh cherry juice, which is obtained after removing the pits from the cherries.
I've been preparing this for a long time, raising the recipe.
Eat natural.
Tomorrow I'll cut it, I'll show it too.

Strawberry soufflé
Natusichka
Taya! It's just amazing !!!!!
Thank you for your review and photo!

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