/ / Raspberry souffle, a recipe with a photo. How to cook souffle with raspberries, step by step recipe

Raspberry souffle, a recipe with a photo. How to cook souffle with raspberries, step by step recipe

Raspberry souffle - step by step recipe at home

Our recipe is quite simple to prepare, even an inexperienced mistress can master it. For this gentle summer dessert you will only need affordable products and a bit of dexterity.

Necessary ingredients:

  • Raspberry - 200 gr.
  • Sugar - 3 tbsp. L.
  • dry mix for raspberry jelly - 100 gr.
  • Water - 150 ml.

Step-by-step instruction:

  1. The washed raspberry is poured with water, put on fire and boiled for 4-5 minutes.
  2. Razvarivshiesya berries wipe through a fine sieve - should get a very thick juice.
  3. Warm raspberry juice is poured into a saucepan, add sugar and stir. Pour gelled powder and mix the mass thoroughly.
  4. Return the saucepan to the stove. The fire is regulated in such a way that the temperature of the liquid is kept at a level of 80-90 degrees. Raspberry syrup should warm up, but it can not be boiled. The task of this stage is the complete dissolution of gelatin. Therefore, the syrup is continuously disturbed. Once all the grains of gelatin are dissolved, the fire is turned off. The whole process will take literally 2-3 minutes.
  5. Cool the base to room temperature andwe pour into a bowl that is convenient for whipping. The mixer is turned on in the turbo mode and begins to whip the souffle. If such a mode is absent in the mixer, then set the maximum speed and whip for 7-10 minutes. Gradually, the liquid will lighten and turn into a thick, steady foam.
  6. Any rectangular shape is lined with foil and poured into it a raspberry soufflé. You can pour the base in a wide glass or kremanki.
  7. We put the capacity for freezing in the refrigerator. In 3 hours we'll get the dessert from the mold. To speed up the process, the souffle can be put on 40-60 minutes in the freezer, but not longer. You can store a ready delicacy in the refrigerator for a day.
  8. Souffle along with the foil put on a plate andstraighten the side edges. Cut the dessert with dices directly on the foil, and then shift it onto the plate. On the other side of the souffle, which is in contact with the foil, a thin bright red jelly layer is formed. It looks very beautiful against the background of the basic light pink mass. Delicate treat immediately served to the table.
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