Berry Soufflé Dessert

Pour water over the gelatin; if using instant gelatin, add it directly to the mixture without soaking.

Purée the berries in a blender (I don't let them thaw completely), add sugar, and place over heat.

Bring to a simmer without actually boiling, then remove from the heat.

Let cool to 80°C and stir in the gelatin.

Allow the mixture to cool down to 40–50°C (it should feel just hot to the touch) and start whipping with a mixer until it turns pale and holds peaks (about 10–15 minutes or longer, depending on your mixer's power).

Line a mold with plastic wrap, lightly grease it with odorless oil, transfer the mixture, smooth the top, and cover with plastic wrap pressed directly onto the surface.