Blackcurrant soufflé

Soak the gelatin (11 g) in cold water (66 g). Let the gelatin swell for 15-20 minutes.

Meanwhile, whip the cold coconut cream (355 g) with the sweetener (30 g) until fluffy. This will give your dessert lightness and airiness.

Then gently warm the blackcurrant puree (150 g).

When the gelatin has swollen, melt it in the microwave in short bursts of 10-15 seconds. You can also melt it in a water bath.

Add the melted gelatin to the warm puree and mix thoroughly until smooth.

Now gently fold the berry mixture into the whipped cream, continuing to stir until you achieve a uniform texture.

Pour the soufflé into the prepared mold and place it in the refrigerator to set.