No-bake soufflé with gelatin and sour cream

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

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 the contents to a boil. Simmer for 3-5 minutes until berries soften. Then wipe the puree through a sieve, cutting off the bones. Such puree can be prepared in advance or replaced with ready-made homemade or store-bought marmalade or jam.

Pour sugar into sour cream, mix and leave until the crystals are completely dissolved 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 another, strawberry puree to the third, blackcurrant puree to the fourth. Divide hot gelatin into 4 equal parts. With rapid and constant stirring in a thin stream, pour each part of the gelatin into the sour cream mass.

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

Invert the soufflé on a saucer before serving. Decorate the dessert with berries and mint and serve. Bon appetit!