Why mix berry puree with cornstarch

Do you want to surprise your home with the most delicate dessert like in the best French restaurants? Make them this berry soufflé! The recipe is so simple that even a schoolboy can handle it, while the taste is beyond words. This must be tried!

Today the editorial board of "Site" will share instructions for making berry soufflé . It is impossible to break away!




Berry Souffle Ingredients
  • 200 g berry puree
  • 110 g sugar
  • 15 g cornstarch
  • 120 g protein
  • a pinch of salt
  • 30 g butter
  • icing sugar for dusting





Preparation
  1. Wash the berries, dry and pour into a bowl. Use a blender to chop the berries into puree. Please note that pitted berries, such as raspberries and blackberries, after beating with a blender, must be passed through a sieve. I use strawberries and some cherries.






  2. In a saucepan with a thick bottom, pour in the berry puree, add 50 grams of sugar and cornstarch. Whisk until smooth.




  3. Put a saucepan with the future soufflé on low heat, bring to a boil, and then cook for 3-5 minutes, stirring constantly with a silicone spatula. The result should be a jam-like consistency.




  4. In a separate bowl, beat the cold whites with a pinch of salt until they become soft peaks. Pour 60 grams of sugar and beat the mass with a mixer at high speeds until the state of the hard peaks.



  5. Pour berry puree to the protein mass and continue to beat at low speed for 4–5 minutes. You should get a mass that resembles a mousse or soufflé.



  6. Grease the ceramic baking tins with softened butter and then lightly sprinkle with powdered sugar. Place the soufflé in molds and spread evenly over the entire surface. Bake the mousse in an oven preheated to 180 degrees for 8-10 minutes.





  7. The finished soufflé can be sprinkled with powdered sugar or chopped nuts if desired. Bon Appetit!





Editors' advice And for lovers of meat dishes, I suggest you learn how to prepare a tender and airy chicken soufflé, which can be an excellent option for lunch or dinner. Who would have thought!



The berry soufflé according to this recipe comes out as tender as a cloud! Literally jumps out of the molds during baking.

Any berries are suitable for mousse. You can take both overripe and slightly unripe berries. In winter, by the way, it is quite possible to prepare such a mousse from frozen berries.

The soufflé can be served both warm and cold. It turns out very tasty, I recommend it!

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