Description
A combination of tender sour cream soufflé and tart currants is delicious and summery! It's quick and easy - try it!
Ingredients
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Sour cream
200 g
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Red currants
150 g
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Sugar
-
Gelatin
10 g
Cooking
Soak gelatine in a little cold boiled water and leave for 10 minutes to swell.
Currants washed and dried.
Whip cream with sugar, add the currants and stir. Gelatin to dissolve in a water bath and a thin stream pour in the received weight. Mix well, pour into forms and put in the fridge for 2-3 hours.
Ready!
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