The preparation time excluding the time of solidification. This souffle can be used as a layer for a cake, and can be as a standalone dessert. In the latter case, the form of cover with cling film.

Soak gelatine in cold water. If regular gelatin, it is necessary to take 15 grams, soak in 70 g of water.

Cherry juice mixed with sugar and put on the stove. Cook until the sample "Soft ball". ( If a drop of syrup drop in cold water, then it can be molded into a soft ball). If you make juice yourself, you need to strain it through a sieve to not come across pieces of cherry souffle, as I have. (I forgot to do this). If the juice is ready from the package, then drain is not necessary.

To put vzbivayte proteins. How to get in a solid foam, add the lemon juice. By the time should boil the syrup. Pour it in a thin stream, continuing whisking. Then melt the gelatin (do not boil!) and pour it into the whites, stirring intensively. The result is a lush, strong, stable weight.

Put the souffle in the form. Put it in the refrigerator to solidify.

Remove the pan and flip the soufflé onto dish. To remove the tape.