Airy soufflé with whipped cream

This delicate and airy delicacy will appeal to even the most demanding sweet tooth, who want to see a dessert as both a healthy and dietary product. This ancient French dessert can be used not only as an independent dish, but also as a semi-finished product for a cake or pastry, and as a decoration for other dishes. It can be used as a snack on the road or at work.

1. Calories
   191,87 kcal
2. Protein
   3,47 gram
3. Fat
   16,06 gram
4. Carbohydrates
   11,05 gram
5. ~ Time
   45 Min
6. Pepper
7. Complexity

Products per 3 serving:

1. Cream 33% fat

   ---

   
   1.5 cup = 315 g
2. Strawberries
   300 g
3. Powder gelatin

   ---

   
   1 tbsp. l. = 15 g
4. Powdered sugar

   ---

   
   1 tbsp. l. = 25 g

Steps:

1. 
   Wash and sort the strawberries, remove the stems. Place the berries on a napkin or paper towel to dry them. Pour cold water over the gelatin and leave to swell for 20 minutes. Place the cream in the refrigerator.
2. 
   Remove the cream from the refrigerator. Chilled cream whips easier and produces a more stable foam, so the soufflé will be more airy. Add powdered sugar to the cream, beat with a blender into a fluffy elastic foam. Place the prepared gelatin in a water bath. Stirring, heat until completely dissolved, bring to a boil, but do not boil.
3. 
   Add 2 tablespoons of whipped cream to the dissolved gelatin and stir. Pour the gelatin-cream mixture into the remaining cream. Beat with a mixer at low speed until smooth. Continue whisking until the mixture has noticeably increased in volume. Place 2 tablespoons of whipped mixture on the bottom of the bowls. Spread some strawberries on top. Repeat layers. Place the dessert in the refrigerator for 10 minutes.
4. 
   Serve your souffle directly from the refrigerator so that it does not lose its airiness. Decorate the top with berries or candied fruits, a sprig of mint, and colorful sprinkles.