They say if you want to win someone’s heart, serve them Strawberries.
But if you're going to win their heart and their love both, serve them a Strawberry Soufflé.
Soft, creamy, gently set, and full of strawberry flavour, this dessert does not shout. It whispers sweetness, romance, and effort.
One spoon, she/He is your fan for life.
Ingredients List
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| Sr. | Weight | Units | Name |
|---|---|---|---|
| For the Biscuit Base | |||
| • | 50 | gms | Biscuits |
| • | 40 | gms | Butter, melted |
| For the Strawberry Layer | |||
| Strawberry crush, as required | |||
| For the Gelatine Mixture | |||
| • | 150 | ml | Water |
| • | 60 | gms | Strawberry-flavoured vegetarian gelatine |
| For the Strawberry Whipped Cream | |||
| • | 200 | ml | Fresh cream |
| • | 50 | gms | Whipping cream powder |
| Prepared strawberry gelatine mixture | |||
| • | 4 | tbsp | Strawberry crush |
| For Garnishing | |||
| Fresh strawberries | |||
| Fresh mint leaves | |||
Method / Instructions
- Crush the biscuits into fine crumbs. Add the melted butter and mix thoroughly until the biscuit crumbs are evenly coated and the mixture resembles a moist crumb. Transfer the mixture to your serving dish. Press it down firmly and evenly to create a compact biscuit crust.
- Spread a layer of strawberry crush evenly over the biscuit base. Refrigerate for 4 hours, or until the biscuit and strawberry layer becomes firm and well chilled.
- Add 150 ml water to a small saucepan. Add the strawberry-flavoured vegetarian gelatine and mix well. Cook until the mixture comes to a boil and the gelatine dissolves completely. The mixture should become clear and free of visible granules. Remove from the heat and allow it to cool. Do not add the hot gelatine mixture directly to the cream.
- Take 200 ml fresh cream in a mixing bowl. If using tetra-pack cream, open the folded sides of the pack and shake the pack thoroughly before opening. This helps redistribute any cream fat that may have settled. Add: 50 g whipping cream powder, Cooled strawberry gelatine mixture, 4 tbsp strawberry crush. Whip thoroughly until everything is well incorporated and you have a smooth, thick and creamy strawberry mixture.
- Once the biscuit and strawberry layer has properly set, spread the strawberry whipped cream evenly over it. Smooth the surface with a spatula. Refrigerate again for 4–5 hours, or until the soufflé is completely set.
- Once fully set, remove the Strawberry Soufflé from the refrigerator. Garnish with fresh strawberries and a few mint leaves. Serve chilled.
Nutrition Facts (Per 100 gms servings)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| 🔥 Calories | 284 Kcal |
| 💪 Protein | 2.8 g |
| 🌾 Carbohydrates | 32.4 g |
| 🥑 Total Fat | 16.2 g |
| 🧈 Saturated Fat | 10.4 g |
| 🌱 Dietary Fibre | 0.5 g |
| 🍬 Total Sugars | 22.8 g |
| 🧂 Sodium | 118 mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef's Notes & Tips
Chef’s Notes
- Always use good-quality Veg Gelatine. It sets clean, does not stick to the pan, and gives a beautiful, melt-in-the-mouth texture.
- Patience is the real ingredient here. Let every layer set properly, and the result will never disappoint.
Tips & Tricks
- Fresh strawberries and mint give the finished dessert a bright, festive presentation.