Jew for Berries // Jewish.Ru — Global Jewish Online Center

There aren’t many berry desserts in traditional Jewish cuisine. Maybe because there is a lot of fuss with them, and the result disappears from the table in a minute – you will not get enough berries for a large family or a party.

Today it is easier for housewives: the choice of berries is huge, and in season they are not so expensive. And household appliances simplify and speed up the process of their preparation. Our choice today is a berry soufflé. It’s nice and light – ideal in the summer heat. And if you are in a festive mood, you can add iced sparkling wine to the souffle before serving – walk like that!


For the berry puree:
2 cups berries
2 soft peaches
½ cup of sugar
¼ glass of water
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 pc. spoon of starch

For the souffle:
½ cup of sugar
3 eggs

For submission:
2 handfuls of berries
a few sprigs of basil

Cooking method

Wipe the berries and swallow peaches in a mixer and squeeze through cheesecloth. Then mix the resulting fruit juice with sugar, water, vanilla and lemon juice. Bring to a boil, stirring often. Then add starch dissolved in 1 tablespoon of water. Wait until the puree thickens and remove from the heat.

Beat the whites with sugar and mix them with half of the mashed potatoes – so you get a soufflé. Pour the remaining puree into glasses or bowls, and spread the soufflé with the next layer. Put in the oven for 6 minutes, preheated to 200 degrees, and then cool and decorate with berries and basil sprigs. Add some sparkling wine before serving. Enjoy your meal!

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