No-bake soufflé with gelatin and sour cream

Step-by-step preparation

Cooking time: 8 hr

1. STEP 1

   

   How to make a no-bake soufflé with gelatin and sour cream? Very simple! To begin, prepare the necessary ingredients according to the list. You can use sour cream of any fat content, but not very watery. Soufflé fillings can be made from a wide variety of berries and fruits. I have 4 types of souffle: vanilla, cocoa, strawberry and blackcurrant puree.

2. STEP 2

   

   How to make berry puree? To do this, pour fresh or frozen berries into a saucepan. Pour in 2 tbsp. l. water. Place the saucepan over low heat and bring its contents to a boil. Cook for 3-5 minutes until the berries soften. Then rub the puree through a sieve, cutting off the seeds. This puree can be prepared in advance or replaced with ready-made homemade or store-bought confiture or jam.

3. STEP 3

   

   Pour sugar into the sour cream, stir and leave until the crystals are completely dissolved for 10 minutes.

4. STEP 4

   

   Soak gelatin in 100 ml of drinking water. Then, stirring, dissolve over low heat or in the microwave until completely dissolved. But don't boil it.

5. STEP 5

   

   Divide the sour cream mixture into 4 equal parts. Add vanilla sugar to one part of the sour cream, cocoa to the other, strawberry puree to the third, and blackcurrant puree to the fourth. Also divide the hot gelatin into 4 equal parts. While stirring quickly and constantly, pour each piece of gelatin into the sour cream mixture in a thin stream.

6. STEP 6

   

   Pour the sour cream mixture into a mold or bowl and refrigerate for 4 hours until completely set. It is better to work with each part of the sour cream mass separately and, after adding gelatin, immediately pour it into molds, since the mass hardens quickly.

7. STEP 7

   

   Before serving, invert the soufflé onto a saucer. Decorate the dessert with berries and mint and serve. Bon appetit!

Comments on the recipe

Natalia M

08.08.2023

4.9

For dessert I made a no-bake soufflé with gelatin and sour cream. This is a very interesting and exciting process! I cooked for two servings and my soufflés turned out small. First of all, I mixed sour cream with sugar and soaked the gelatin. Then I started making berry puree. For this I took cherries and black currants. I boiled them in the microwave and rubbed them through a fine strainer. I measured the amount of puree on a kitchen scale. I also melted the gelatin in the microwave, which took 20 seconds. I spooned the sour cream mixture into different bowls, then added the fillings and mixed. I also poured gelatin with a teaspoon and stirred. The soufflé molds were cooled for about two hours in the refrigerator. It turned out to be a wonderful soufflé: white and chocolate are denser, and berry is softer. Very tasty, aromatic and varied, everyone chose something to their liking! Now I plan to add dark and white chocolate. Thanks for the recipe!