Baking-free soufflé with gelatin and sour cream

4 servings
8 hours

How to make souffle without baking with gelatin and sour cream? Very simple! First, prepare the necessary ingredients according to the list. Sour cream can take any fat, but not very watery. Souffle fillings can be from a variety of berries and fruits. I have 4 types of soufflé: vanilla, with cocoa, with strawberry and black-rose puree.

How to make berry puree? To do this, pour fresh or frozen berries into the saute pan. Pour in 2 tbsp. l. water. Place the saucepan on a slow heat and bring its contents to a boil. Cook for 3-5 minutes until the berries soften. Then wipe the mash through a sieve, cutting off the bones. Such mash can be prepared in advance or replaced with ready-made home or store confitur or jam.

Pour sugar into the sour cream, stir and leave to dissolve the crystals completely for 10 minutes.

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.

Divide the sour cream mass into 4 equal parts. Add vanilla sugar to one part of sour cream, cocoa to the other, strawberry puree to the third, blackcurrant puree to the fourth. Divide the hot gelatin into 4 equal parts as well. With a quick and constant stirring with a thin stream, pour each part of the gelatin into the sour cream mass.

Pour the sour cream mass into a mold or creamer and refrigerate for 4 hours until fully set. It is better to work with each part of the sour cream mass separately and after adding gelatin immediately pour into molds, as the mass freezes quickly.

Turn the soufflé over on a saucer before serving. Garnish the dessert with berries and mint and serve. Enjoy your meal!