Very tasty light and tender souffle that will not damage your figure. The cooking method is quite simple, and the result exceeds all expectations. This is a must-try.
Pick your recipe
You will need
- - skim milk or water 250 ml;
- - gelatin 10-12 g;
- - sweetener 3-4 g;
- - vanilla - 1 pod or vanilla extract 1 tsp;
- - optional dye;
- - optionally any flavor - nuts, strawberries, roses, raspberries.
Instruction manual
1
Mix milk and gelatin, leave to swell for 3-10 minutes, depending on what time is indicated on the package with gelatin, sometimes it may take longer.
2
Then add vanilla, if any, flavor and color. Mix everything thoroughly and set to warm until the gelatin is completely dissolved. Stir constantly, but do not bring to a boil, otherwise nothing will work.
3
Remove from heat, add sweetener and remove to a cold place to cool (you can put it in the freezer for 2-3 minutes). Do not whip hot, otherwise everything will go bad.
4
As soon as the mass hardens and the gelatin begins to set, pour the mass into a deep bowl for whipping and start whipping with a mixer.
5
Beat up to steady peaks, at first the mass will not want to beat up, but you should not stop.
6
Sometimes the mass thickens after 5 minutes, and sometimes it may take all 20. Focus on density, a lot depends on the power of the mixer.
7
As soon as the mass is beaten, quickly shift it into a form pre-lined with cling film. This must be done quickly, since the mass quickly freezes.
8
Smooth the mass over the entire surface.
9
Cover with foil.
10
Now you need to put everything in the refrigerator until completely solidified.
eleven
Finished souffle carefully cut into portioned pieces. After each cut, wipe the knife with water, otherwise the soufflé will tear when sliced.
Useful advice
Who loves coffee, you can add it in a souffle, you get an amazing coffee and milk dessert. It must be stored in a tightly closed container for no more than two days, otherwise it dries quickly. The whisking bowl should be quite high, as the soufflé sprays a lot and doubles in volume.