Airy Strawberry Soufflé
Strawberries add fiber and vitamin C, while gelatin provides protein and a light flour-free structure. Erythritol keeps it sweet without sucrose, and chilling sets the airy texture. Let the dessert fully stabilize in the refrigerator before cutting it.
Thaw the strawberries (250 g) and blend them into a purée with an immersion blender.
Heat the strawberry purée in the microwave for 2 minutes.
Cover the gelatin (20 g) with water (80 g) and leave it to bloom.
Heat the bloomed gelatin in short microwave bursts or over a water bath until fully dissolved, without boiling.
Add the gelatin and erythritol (60 g) to the strawberry purée and beat with a mixer until pale and airy.
Line a mold with cling film, transfer the berry mixture, and refrigerate for 2–3 hours.
Remove the soufflé from the mold and cut it into portions; dust with erythritol if desired.
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