Strawberry Soufflé (Quick Fix)

INGREDIENTS:

Strawberry: 200 g, use strawberry crush/syrup instead about 200 ml

Milk: 1 litre (full cream)

Gelatine: 3 tbsps

Eggs: 3 separated

Vanilla essence: a few drops

Sugar: 3/4cup

METHOD:

Soak gelatine in half a cup of water. Double boil to melt.

 Liquidise strawberries. Keep aside.

Mix the egg yolks with milk & sugar, keep on fire & stir continuously till it comes to a thin custard like consistency. Put aside to cool.

When cool, add the gelatine & strawberry pulp. 

Whisk egg whites with 2 tsps of sugar till it forms soft peaks.

Fold the egg white into custard.

Pour into a glass dish & chill in refrigerator.

Note: stewed pineapples are a good alternative to strawberries. Also, make sure temperature of custard & fruit are the same otherwise it can curdle.