Strawberry souffle
Description
To get a light and airy dessert, beat the egg whites until stiff, they should not run. Use only fresh strawberries and high-quality gelatin. Good luck
Instructions
- 1
Step 1
Prepare the ingredients for sambuca. Sort the strawberries, using only healthy and ripe berries. Rinse them, remove the stems, and let excess moisture drain.
- 2
Step 2
Sprinkle the berries with sugar and use an immersion blender to make a smooth strawberry purée. There should be no lumps.
- 3
Step 3
Pour cold water over the gelatin, stir and let it sit for 7-8 minutes to swell.
- 4
Step 4
Wash the chicken eggs, separate the whites from the yolks; we won't need the yolks. Beat the chilled egg whites until stiff peaks form. Add them to the strawberry mixture. Gently fold in with a spatula.
- 5
Step 5
Heat the gelatin to 60 degrees to dissolve completely. Add the gelatin to the strawberry-protein mixture. Mix very well.
- 6
Step 6
Pour the strawberry zabaglione into molds. Place them in the refrigerator to set. The time required depends on the quality of the gelatin and the size of the molds. My zabaglione was ready after 1 hour.