How to pour jelly onto a soufflé. Desserts - creams, jellies, soufflés, mousses. Chocolate mousse:

Churchkhela

Ingredients:

2 liters of red grape juice (in principle, you can use both pomegranate and cherry);
200-300 gr. nuts (depending on how many sausages you want to cook and how long. walnuts, almonds and prunes, it’s up to your taste)) I made it only with walnuts.
1 tbsp. flour (OR 0.5 tbsp. flour + 0.5 tbsp. starch)
0.5 tbsp. sugar (if the juice is not very sweet) Method of preparation:

Preparation:

1. Cook the juice for 2-3 hours (I cooked for 1.5 hours, no difference)), after boiling, gradually adding sugar. Afterwards we cool our jelly to 45-50 degrees.
2. While the jelly is cooling, we string half or a quarter of a walnut onto a thick thread (in several layers, tying a large knot at one end), make a bunch 20 centimeters long, and make a long loop at the end (to make it convenient for dipping).
3. When the jelly has cooled, gradually add flour (or flour with starch), stirring very carefully so that there are no lumps! When it has become homogeneous, put it on low heat and stir constantly. I cooked like this for 30 minutes.
4. Turn off the fire. The jelly, which has already thickened, should decrease by 2 times. We dip our nuts into it (I dipped each bunch 3 times with a 5-minute break, you can dip it up to 10 times), hang it (wherever it’s convenient). Churchkhela should dry for 2-3 days.

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BLANCMANGE with chocolate

500 gr. sour cream (I used natural yogurt)
100 gr. sugar (I took stevioside)
20 gr. gelatin
50 gr. chocolate (I used bittersweet)

Soak the gelatin in a small amount of water for half an hour. Beat room temperature sour cream with sugar. Bring the gelatin to a boil in a water bath, but do not let it boil. Add to sour cream. The chocolate is also in the bathhouse until it becomes liquid. Pour everything into the mold, and then gradually introduce the chocolate, making streaks.
Everything freezes in the cold for 3-4 hours.
Bon appetit!

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Babka nyagre recipe
2 cups (250 ml cup) flour
10 eggs
300 g sugar
200 ml vegetable oil
250 ml kefir
500 ml milk
25 ml vodka
1.5 tbsp baking soda
butter and breadcrumbs for the mold

Preparation: In a large bowl, mix flour, soda, sugar. I pour in the oil and stir. I gradually add kefir and milk into the resulting mass. I beat everything until smooth so that there are no lumps. Then add vodka and eggs beaten in a separate bowl. I grease a mold with thick walls and a bottom with butter and sprinkle with a little breadcrumbs. Usually made in a cast iron cauldron. I pour the dough into the mold (the dough turns out very liquid, like thin pancakes somewhere). Cover the pan tightly with a lid or foil and place in an oven preheated to 200 degrees for 1 hour 40 minutes. After this time, reduce the heat to 100 degrees and leave for another 1 hour 30 minutes.

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Panna Cotta caramel

Ingredients:
Cream 20% - 400g.
Caramel - 150g.
Gelatin - 15g.
Milk - 3 tablespoons.
Black chocolate for decoration.

Cooking method:
Heat the cream, but do not bring to a boil. Chop the candies and add them to the hot cream, stir until the caramel is completely dissolved. Dissolve three level teaspoons of gelatin in three tablespoons of milk. Add to slightly cooled creamy caramel mixture. Mix thoroughly and pour into molds. I used silicone. According to this recipe, you need to decorate the top of the product with grated chocolate, but my husband did not wait for valuable instructions and took initiative, which, as you know, is punishable) But the punishment was not terrible, because the sum does not change by changing the places of the terms. It turned out very tasty. I put the product in the refrigerator overnight, and in the morning I took it out of the mold without much hassle. Ideally, the chocolate should be melted in a small amount of milk and poured over the Panna Cotta. In restaurants, this dish is often served simply in bowls or glasses. Bon appetit!

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Marshmallow
80 kcal per 100 g

Kefir - 1 l
- low-fat sour cream - 3/4 cup
- sugar - 1 glass
- gelatin - 1 tbsp
- water - 2 glasses
- vanilla sugar - 1/2 sachet
Soak the gelatin in warm water for 30-40 minutes, then bring to a boil over low heat, stirring continuously, remove from heat and cool to room temperature. Mix kefir, sour cream, regular and vanilla sugar and beat with a whisk or mixer for 5-6 minutes. Then, continuing to beat, add gelatin in a thin stream and beat for another 4-5 minutes. Place the resulting mass into bowls, portioned vases or wide wine glasses and refrigerate for 2-8 hours. Sprinkle the finished marshmallows with any chopped nuts or decorate with pitted strawberries, raspberries or cherries taken from the jam and serve for dessert with tea.

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PORTIONED CRUMBLE WITH ORANGE AND GRAPEFRUIT.
Products for 6 servings:
3/4 cup sugar
3/4 cup water
star anise
5-6 oranges
1 red grapefruit
handful of dark raisins

For streisel:
1 cup flour
100g soft butter, cut into pieces
1/2 cup sugar*
1/2 cup chopped walnuts
50 g grated white chocolate
1. Pour water into a saucepan, add sugar, anise, and a cinnamon stick. Heat over moderate heat, stirring occasionally, until the sugar is completely dissolved. Bring to a boil, reduce heat and simmer for about 10 minutes.

2. Peel grapefruit and oranges, cut out slices (without film), cut into small pieces and place in a pan with syrup. Continue cooking over low heat for 10 minutes, stirring gently from time to time. Remove from heat, add raisins and stir.

3. Now you can easily and simply prepare streusel using a food processor: start the “Pulse” mode and process all the ingredients with short presses. As soon as large crumbs form, the streisel is ready.

4. Grease heat-resistant portion molds with oil. Using a slotted spoon, remove the oranges from the pan, place on a sieve to drain the syrup, and distribute into the molds, filling them 3/4 full. Cover with a layer of streisel to the very edges of the mold, without pressing. Bake in an oven preheated to 180 degrees for about 30 minutes or until the crumbs are browned.

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Blackberry Peanut Parfait

Ingredients:
First layer (peanut):
8 small dates, pitted
1/4 cup agave nectar or maple syrup
1 cup roasted peanuts
Second layer (berry mousse):
350g tofu
4 tablespoons raspberry jam
1/4 cup sugar
1/2 cup blackberries
Third layer:
fresh blackberries, finely chopped
Fourth layer (peanut mousse):
1 pack of tofu
5 tablespoons peanut butter
1/2 cup sugar
1/2 teaspoon salt (if there is no salt in the peanut butter)
For decoration:
1/2 cup peanuts, lightly crushed

Instructions:
1. First layer:
Place all ingredients in a blender and grind. Divide among three glasses. Wash the blender.
2. Second layer:
3. Third layer:
Distribute blackberries among glasses.
4. Fourth layer:
Place all ingredients in a blender and blend until smooth. Divide among three glasses.
5. Garnish each glass with peanuts and fresh berries. Can be stored in the refrigerator until serving. Best served cold.

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Blizzard with cookie balls

Ingredients:
Balloons:
1/2 cup raw cashews
1/4 cup oatmeal
1/4 cup wheat flour
1/2 teaspoon salt
1 1/2 tbsp sugar
1/2 teaspoon vanilla extract
3-4 tbsp maple syrup
1/4 cup chocolate chips
Blizzard:
3 bananas, peeled, chopped and frozen
2 tbsp cookie crumbs
soy (or any other) milk

Instructions:
1. Mix cashews and oatmeal in a blender until smooth; add salt, sugar and flour, mix. Add maple syrup and vanilla extract and mix. Transfer the mixture to a bowl and add the chocolate chips, stirring by hand. Make balls from the mixture and place them in the refrigerator until hardened.
2. Blend the bananas in a blender until creamy (if the mixture is too thick, you can add milk), add the cookie crumbs and blend for a few more minutes.

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White mousse “Temptation”

250 g white chocolate
75 g + 300 g cream 33%-35% fat
For the crocant:
80 g white chocolate
200 g praline
For the croquette, grate 80 g of chocolate, combine it with praline and melt in a water bath
Remove from heat, stir.
Knead the dough and form a “bar”
Place on a sheet of baking paper and leave in a cool place to harden.
For the mousse, grate the remaining 250 g of chocolate, bring 75 g of cream to a boil
Melt white chocolate in a double boiler, add hot cream and stir quickly
Allow to cool at room temperature
Whip the remaining 300g of cream until it has the consistency of Chantilly, then use a spatula to gently fold into the chocolate.
Grind the crocant and add to the mousse.
Using a pastry syringe, distribute the mixture among the bowls and refrigerate for 3 hours.
When serving, you can decorate with berries or grated chocolate.

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Christmas banana pudding

Pudding is a traditional English dish. Pudding is considered one of the obligatory dishes presented on the Christmas table.

Ingredients:

Bananas 4
butter 5 tbsp. spoons
sugar 5 tbsp. spoons
eggs 2
lemon juice 1 tbsp. spoons
breadcrumbs 1 cup
pineapple juice 2 cups

Cooking method

Preparation:

1. Beat butter, sugar, yolks.
2. Peel the bananas, chop them with a fork, add lemon juice and mix with the previously beaten yolks.
3. Stirring continuously, add pineapple juice and breadcrumbs.
4. Next, beat the whites with sugar and carefully add to the total mass.
5. Place everything in a mold greased with butter, place in a preheated oven and bake for 30-40 minutes at medium temperature.
6. Remove from the oven, sprinkle with grated chocolate or coconut.

Serve hot or cold.

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Cake parfait with amaretto

Ingredients:

Cream 35% fat – 300 ml
sugar – 125 g
Amaretto liqueur – 75 ml
various berries – 200 g
biscuit cookies – 225 g
water – 100 ml
eggs (yolks only) – 5 pcs.

Break the cookies into small pieces, mix with 2 tbsp. l. “Amaretto” and leave for 10 minutes so that the liqueur saturates the biscuit. Line the bottom of a springform pan with a diameter of 20 cm with parchment. Place the prepared cookie pieces so that the bottom is completely covered. Press them tightly with your hands. Using a mixer, beat the yolks with sugar, add the remaining liqueur. In another bowl, whip the cream into a stiff foam. Gently mix the whipped yolks with the whipped cream. Place the resulting mixture in a mold, cover with cling film and place in the freezer overnight.

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Chocolate spread with creamy sauce and caramelized apples

Chocolate paste:
40 g dark cocoa
200 ml warm water
50 ml vegetable oil
350 – 400 g flour
1/4 tsp. ground red chili pepper
3 tbsp. Sahara
1 pinch of salt

Cream sauce:
350 ml cream 33%
100 g parmesan cheese
50 ml milk
2 tbsp. Sahara
1 pinch red chili pepper

Caramelized Apples:
1 large sour apple or 2 small ones
70 g plums oils
1 pack of vanilla sugar
1 pinch sugar, red chili pepper

Dissolve cocoa in water, add salt, pepper, sugar, mix and cool. Add vegetable oil, mix, add sifted flour and knead soft, non-stick dough. Wrap in cling film and refrigerate for 30 minutes. Then roll out the dough thinly and cut into thin strips. In a saucepan, bring water to a boil, add a pinch of salt, 2 drops of vegetable oil and cook the chocolate paste for 5 - 10 minutes. Place the pasta in a colander and season with a small piece of butter. To prepare the sauce, mix milk and cream in a saucepan, heat and remove from heat. Add sugar, chili pepper, Parmesan cheese cut into small cubes, and mix thoroughly.
To prepare caramelized apples, peel the apples, cut them into slices and sprinkle with lemon juice. In a preheated frying pan, melt the butter, add apple slices and fry them until darkened. Then add vanilla sugar and regular sugar and, stirring, bring them until caramelized. Finally, add chili pepper and remove from heat. When serving, pour creamy sauce over the chocolate spread and place caramelized apples on top.

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Chocolate and cognac mousse with cheese cream and spicy berries

Chocolate mousse:

65 g egg whites (from about 2 eggs)
70 g sugar
30 g water
70 g cream 10%
100 g dark chocolate
4 g gelatin
1.5 tbsp. cognac
3 capsules green cardamom

Cheese cream:

150 g Almette curd cheese
30 g white chocolate
30 g cream 10%

Spiced berries:

350 g Sherry (or dry red wine)
250 g seedless berries (preferably cherries or strawberries)
100 g sugar zest of half a lemon
1 cinnamon stick
1 star anise
3 buds of cloves

For decoration:

30 g dark chocolate

We remove the cardamom capsules and grind the seeds in a mortar into a fine powder. Pour gelatin into 3 tbsp. cold boiled water and leave to swell for 30 minutes. In a saucepan, combine water, sugar and ground cardamom and boil the syrup to 115 degrees over low heat, the sugar should completely dissolve. Beat the chilled whites into a fluffy foam with a pinch of salt at medium speed. Carefully pour the boiled syrup into them in a thin stream, continuing to beat with a mixer. Beat the mixture until it cools to room temperature and becomes stable and shiny. Heat the gelatin in a water bath until smooth, cool to room temperature and mix it with 3 tbsp. whipped egg whites. Then combine with the total mass using a spatula. Break the chocolate into pieces and melt together with the cream in a water bath, then cool to room temperature and mix with cognac. Mix 5 tbsp. whipped egg whites with chocolate and mix into the remaining whites with a spatula. Place the mousse into glasses and refrigerate for 3 hours.
To prepare the cheese cream, we melt the chocolate and cream in a water bath and cool to room temperature. Combine the curd cheese with chocolate, beat with a mixer until fluffy and place in the cold for 1 hour. Now let's prepare the spiced berries. To do this, remove half the zest from the lemon. In a saucepan, mix Sherry, spices, sugar and zest. Bring the mixture to a boil and add the berries. Cook the berries over low heat for 3 minutes, then cool the syrup along with the berries. When the berries have cooled, place them on a sieve. Fill a pastry syringe or bag with cheese cream and decorate the mousse with it.
Place the berries on the cream and pour melted chocolate over them (30 g for decoration).

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Caramel flan

Ingredients:
1 egg
100 ml milk
20 g vanilla sugar for the flan itself
1/2 tbsp. l. sugar for caramel

Preparation:
1. Mix eggs with sugar.
2. Add warm milk and strain.
3. For caramel, melt sugar in a frying pan, bring to the desired color and then pour into molds. I love it when it’s completely dark, with a little bitterness.
4. When the caramel has cooled, pour the egg mixture over it.
5. Place the molds in a large mold, place in the oven and pour boiling water into the large container so that it reaches the middle of the molds.
6. Cook for about an hour at 150°C.
7. Cool to room temperature and refrigerate for several hours.
8. Remove the finished flan from the mold (to do this, run a knife along the walls) and turn it over onto a plate.

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The most delicious and simplest cheesecake in the microwave! I made an amazing, incredible discovery for myself! In order: I have always classified cheesecake as not the easiest recipe, the preparation time of which is quite long. And now the world has turned upside down! Just five minutes - and the cheesecake is ready! Well, of course, you will have to put it in the refrigerator so that it cools completely, but this is only 1.5-2 hours, because cheesecakes are portioned. And about the taste: it seems to me that this is the most delicious cheesecake I have ever made: it is so tender, so creamy! Mmm... After trying one spoon, I couldn’t stop! :) Ingredients: (2 servings): Cookies (crushed into crumbs) - 1/2 cup. (approximately 50 g) Butter (melted) - 2 tbsp. l. Cream cheese - 120 g Sour cream - 120 g Egg - 1 pc. Powdered sugar - 60 g Orange juice - 2 tbsp. l. Preparation: Mix cookie crumbs with butter. Place the resulting mixture in molds, pressing to the bottom to form a base for the cheesecake. At low speed, beat the cream cheese and sour cream. A few seconds are enough for the mass to acquire a homogeneous consistency. There is no need to beat for a long time so that a lot of air bubbles do not form, which can cause the cheesecake to crack later. Add powdered sugar and egg, beat again until smooth. Then add orange juice and stir gently. Pour into molds. Microwave at 700 W for about 2 minutes. When the center just starts to bubble, remove. The finished cheesecake will have a jiggly center in the middle, but will set as it cools. Let cool to room temperature and then place in the refrigerator for 1.5-2 hours until completely cooled. Decorate as desired (cocoa powder, berries, etc.). Bon appetit!

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Berry-yogurt jelly

INGREDIENTS:
frozen berries – 225 g
natural yogurt – 750 g
gelatin powder – 3 tbsp. l.
sugar (can be replaced with sugar substitute) – 3 tbsp. l.

COOKING METHOD:

Step 1:
Boil the berries, without defrosting, in 100 ml of water for 5 minutes.

Step 2:
Dilute 2 tbsp. l. gelatin in 3 tbsp. l. warm water. Place over medium heat and heat, stirring, without bringing to a boil. Let cool. Mix melted gelatin with yogurt, add sugar, stir.

Step 3:
Divide into 6 glasses and refrigerate for 30 minutes. Soak the remaining gelatin in 2 tbsp. l. water. When it swells, mix it with berries. Place on top of glasses and return to refrigerator until completely set.

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Banana dessert with kefir

76 KCAL PER 100 GR

Ingredients:
- 300 g low-fat kefir (108 kcal)
- 40 g honey (123 kcal)
- 2 ripe and soft bananas (180 kcal)

Preparation:
1. Peel the banana and place it in a saucepan. You need to crush the banana carefully with a fork so that it can be easily chopped with a mixer or blender.
2. In a blender, mix crushed banana, honey and pour kefir there. The dessert does not require added sugar and is a very healthy product, especially for breakfast.
3. To make it convenient to cut it into pieces, pour the resulting mass into a mold and put it in the cold.
4. We forget about our dish for 4 hours and that’s it, banana dessert with kefir is ready!
5. You can decorate the dish with fresh berries or fruits; pieces of peach or apricot are ideal!

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Creamy dessert with Baileys

Ingredients: (4 servings)
1/4 cup hot water
1/4 cup melted chocolate
1/4 cup Baileys
1 tablespoon granulated sugar
2 cups mascarpone cheese
18 sponge sticks (you can bake or buy, a ready-made sponge cake for tiramisu is ideal)

Preparation:

1. Mix Baileys with cheese and sugar using a mixer, the mass should be homogeneous

2. Then mix the melted chocolate with water, when you get a liquid chocolate substance, soak the finished biscuit sticks with it.

3. Now you can start laying the layers, first lay out the soaked sponge cake, then the creamy mass and repeat until you fill the glass or bowl, cover with cheese on top and you can decorate with marshmallows, marshmallows or grated chocolate.

4. Place in the refrigerator to cool for an hour and the dessert is ready.

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Low carb marshmallow recipe
Proteins * Fats * Carbohydrates * Kilocalories per 100 g 21.27 * 0.08 * 0.13 * 86.08

Airy, chewy marshmallows are made from sugar. This is a suitable snack for a refeed, but not for a diet. You can fit about three marshmallows into the KBJU, but it’s better to replace it with a protein version and not worry about the quantity. I found a low carb, low calorie egg white marshmallow recipe and tried it the other day. I couldn’t take my own photo, but you can believe me, in appearance the protein version of marshmallows is no different from the one in the picture and no less tasty than the original one.

What do you need:

Three whites of large chicken eggs;
30 g gelatin;
Sweetener to taste;
Vanillin or vanilla essence.
What to do:

Wash the eggs thoroughly in advance with soap, dry and refrigerate. Cold egg whites are easier to beat.
Pour 50-60 ml of water over the gelatin for a few minutes.
Grind the sweetener.

Take a clean and dry bowl and carefully separate the whites from the yolks. I read on the Internet that if fat gets into the protein, the protein will not whip up. Beat the egg whites with a mixer until stiff, add sweetener, and beat again.

At this time, heat the gelatin over low heat, but do not bring it to a boil, otherwise even vanilla will not save you from the smell. It is better to add vanilla essence to gelatin, not to protein. On low heat, the gelatin becomes liquid. This makes it easier to pour it into the whites.

Continue beating the egg whites and at the same time carefully pour the gelatin into them. It sets instantly, so continue whisking for a few more minutes to ensure the gelatin is evenly dissolved into the egg whites.

The mixture hardens in less than a minute. If you have time, distribute it into molds. If you feel that you don’t have time, then spread it evenly on confectionery parchment. I had four molds, but I only managed to fill three. By the fourth time I had already applied a mass of incomprehensible shape.
The mixture will harden in just a few minutes, but it is better to put it in the refrigerator for an hour or two.

Diet marshmallow is ready. Cut the fluffy marshmallows into pieces and decorate with cocoa or protein.

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* - leave 8 nuts whole for serving

Preparation:

1. Sprinkle cottage cheese with powdered sugar.
2. Add sour cream, mix thoroughly.
3. Remove seeds from dates and cut into strips.
4. Cut the hazelnuts with a knife.
5. Spread cling film. Sprinkle the film with coconut and sesame seeds.
6. Spread the cottage cheese around the perimeter of the film, add dates and hazelnuts.
7. Roll into a tight roll. With the help of cling film this will be quite easy.
8. Place the “curd roll” in the refrigerator for 20 minutes.
9. Melt the chocolate in a water bath.
10. Cut into portions. Wet the knife with water.
11. Sprinkle the curd dessert with powdered sugar, pour over melted chocolate and decorate with hazelnuts.

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Fruits drenched in white tea jelly

Almost trivial jelly. But only for connoisseurs and slimming people.
4 servings 35 calories

White tea
- Gelatin
- Pomegranate
- Grapefruit pink
- Grapefruit white

You can take white tea (Lipton), with pomegranate flavor. Place orange and grapefruit slices on the bottom.

Preparation: For 4 servings, pour 400 ml of water into a bowl, brew 2-3 white tea bags in it, to your taste. Peel the fruits from all (!) membranes with a sharp knife and place them on the bottom of the jelly bowl.
Place the brewed tea on low heat, add gelatin in the amount indicated on the package (a tablespoon per 400 ml). Cool slightly and pour over the fruit.
It turns out low in calories, but not sweet. If you have a sweet tooth, take sweet fruits (like tangerines or apples) and less tea. Or sugar the tea.
Tip: if you have a little fruit, and the vessel is large, then add the spiral-cut zest to the fruit. It will come out beautifully, voluminously, with a citrus aroma. Then throw away the zest))

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Cottage cheese and apple soufflé in the microwave.
For 100 g - 111.62 kcal.

Ingredients:

Cottage cheese (not grainy) - 180-200 g
Large apple - 1 piece
Egg - 1 pc.
If desired, you can add raisins.

Preparation:

1. Grate the apple. Add cottage cheese and egg.
2. Mix everything with a fork.
3. Place in microwave-safe molds. The soufflé does not rise during baking; you can fill the molds to the very top.
4. Microwave for 5 minutes. Check readiness by touching the top of the dessert - if there is a trace of cottage cheese on your finger, bake for a couple more minutes.
5. When serving, you can sprinkle with cinnamon.

You can also bake the soufflé in the oven. You can replace the apple with any other fruit of your choice.

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Apple mousse

Ingredients:

Apples - 100 grams
water - 150 milliliters
gelatin - 2 grams

Cooking method:

Grate the peeled apple on a fine grater. Pour boiling water over the skin and core and cook for 10 minutes. Next, strain the broth, boil it, add gelatin pre-soaked in cold boiled water and stir. Combine with grated apple and beat with a mixer into a fluffy mass. Pour into molds and put in the refrigerator.
Yield: 200 grams

Homemade Low Carb Marshmallows

INGREDIENTS (for 12-16 marshmallows):
3 sachets of gelatin (30 g)
1 glass of cold water
2 teaspoons vanillin
a quarter cup of sweetener
3 egg whites

Pour 1/4 cup cold water into a shallow bowl. Add gelatin and let sit for 5 minutes. Bring the leftovers to a boil in a small saucepan. Turn off the stove and add gelatin, stirring constantly until dissolved. Mix vanillin and sweetener. Wait until the gelatin cools slightly.

Whisk the egg whites in a bowl. Slowly pour in the gelatin while whisking with a mixer at high speed (beat for about 15 minutes). When the mixture has the consistency of thick fluffy foam and has cooled slightly, pour it into a shallow non-stick pan (to make it easy to remove the thickened mixture). Another way: place the mixture on parchment paper. Spread the mixture into an even layer and let cool completely. Cool the mixture, after 3-4 hours the mixture will thicken. Cut into 12 pieces.

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Homemade soufflé with pink clouds gelatin.

This soufflé can be prepared both for a festive table and for friendly gatherings. It is very tender and light, and for this the soufflé received the affectionate name “Pink Clouds”. This is a very delicate and beautiful dessert that your loved ones will appreciate. The finished jelly used in this recipe can be anything: strawberry, orange, etc. With a minimum of ingredients, you will prepare an original dish with a unique taste. The most difficult thing in preparing this soufflé is waiting for it to finally harden, because you really want to try it as soon as possible! Prepare this dessert and appreciate its taste!

In order to prepare soufflé at home, we will need:

Ready-made dry jelly with raspberry flavor – 1 package (45 g)
Gelatin – 2 teaspoons
Granulated sugar – 4 tbsp. spoons
Water – 200 ml
Powdered sugar – 2 tbsp. spoons
Refined sunflower oil – 0.5 tbsp. spoons

Number of servings – 6
Preparation time – 5 minutes
Cooking time – 30 minutes + time for hardening.

Homemade gelatin soufflé recipe.

1. Prepare all the necessary ingredients. If necessary, you can use powdered sugar. The oil is intended to lubricate the knife while cutting the dessert.

2. Pour gelatin into 50 ml of cold boiled water and leave to swell.

3. Dissolve the gelatin in a water bath and cool to room temperature (Attention! Under no circumstances should it boil).

4. Pour sugar and dry powder of the finished jelly into the pan and stir.

5. Bring the remaining water (150 ml) to a boil, pour the dry mixture into it, stir until it is completely dissolved, add gelatin and stir again. Cool the mixture.

6. Pour the mixture into the mixer bowl and beat for 12-15 minutes until a very fluffy white-pink mass forms.

7. Place the resulting mass in a mold lined with cling film, level it, cover with foil and place in the refrigerator to harden (for example, overnight).

8. Turn the frozen jelly onto a board sprinkled with powdered sugar and remove the film.

9. Cut the soufflé into cubes, greasing the knife with butter.

10. The soufflé can be rolled in powdered sugar.

11. Place on a plate and serve with tea.

Delicious and tender soufflé “Pink Clouds” is ready! Bon appetit! This soufflé will decorate both a regular and a festive table.

Easy to prepare, but incredibly tasty - this soufflé cake. This dessert is ideal for dinner and is especially popular in the hot season, when you don’t want to stand at the stove. Taking this recipe as a basis, you can constantly improve it, adding new notes of taste.

Cake soufflé is delicious and fast

The base of this cake can be sponge, shortbread or cupcake. Choose the one that suits your taste the most. With sponge cake the cake turns out tender and light. Shortbread dough will create a contrast between the crispy base and delicate soufflé. The cupcake base is a compromise between the previous two. First of all, decide what base you will use to prepare the soufflé cake. The biscuit will be the most juicy and tender.

Cake soufflé is delicious and fast

Biscuit base:

eggs - 3 pcs
sugar - 100 g
premium wheat flour - 100 g
salt - a pinch

Preparation:

Beat eggs with sugar until thick and fluffy. Mix carefully sifted flour, salt, vanilla sugar. If you want to be on the safe side, you can add a pinch of baking soda. Transfer the biscuit dough into a greased pan, level the surface and bake in a preheated oven at 200 degrees for about 15-20 minutes.
Gently stir in the sifted flour.
During the baking process, do not look into the oven often, otherwise the biscuit will “settle.” To check the readiness of the sponge cake, pierce it in the center with a toothpick; if it remains dry, it means it is ready and can be removed from the oven. Leave the biscuit in the pan until it cools completely.

Cupcake base:

eggs - 2 pcs
sugar - 100 g
butter - 150 g
premium wheat flour - 200 g
liquid sour cream - 100 g
salt - a pinch
baking soda - 1/4 teaspoon
vanilla sugar - 1/2 teaspoon

Preparation:

For those who decided to prepare a cupcake base. Remove the butter and eggs from the refrigerator in advance so that they warm up to room temperature. You cannot beat cold butter, and if you add cold eggs to the whipped butter, it will flake and you will not get the creamy consistency of the dough.
Beat butter at room temperature with sugar until fluffy and light. Add eggs one at a time and continue beating. Then add flour, salt, vanilla sugar, add soda, slaked vinegar and sour cream.
The recipe calls for 100 grams of sour cream, but it can be of different thickness and fat content, so don’t add it all at once; you may need a little less. Or it may take a little more. The finished dough should be of medium thickness. Place it in a greased form.
Bake in an oven preheated to 180 degrees until done, about 15 minutes.

Sand base:

butter - 200 g
premium wheat flour - 300 g
powdered sugar - 100 g
egg - 1 pc.
table vinegar - for extinguishing soda
vanilla sugar - 1/2 teaspoon
baking soda - 1/4 teaspoon

Preparation:

Sand base is the easiest and fastest option. There is no need to do anything in advance. Take the butter out of the refrigerator, throw it into a bowl of flour, and chop it with a knife. Add all other ingredients: sugar, egg, salt, soda (slaked with vinegar) and knead the dough.
Rolling out the dough and transferring it into the mold will be a pain in the ass. You can make everything much simpler: divide the dough into small pieces and distribute them evenly in a mold, which you must first grease with oil.
Mash the pieces of dough into a solid crust. Don't worry it will even out while baking. Before putting the crust in the oven, be sure to prick it with a fork in different places to prevent bubbles from forming. Bake the shortbread in an oven preheated to 180 degrees until golden brown.
It is easiest to remove it from the mold after it has cooled completely.

Syrup for impregnation (for biscuit and cupcake bases):

canned peaches syrup - 1/2 cup
lemon juice - 2-3 tablespoons
brandy or cognac - 3 tablespoons

Preparation:

Open the can of peaches and pour the peach syrup into a suitable container. Part of the syrup will be used for impregnation, the other for jelly.
Add sugar to the peach syrup and heat until completely dissolved. Remove from heat, add lemon juice, brandy or cognac (if the cake is for children, then, of course, do not add alcohol). Leave the syrup to cool.

Souffle:

gelatin - 2 teaspoons
peach yogurt - 500 g
lemon juice - 1/2 lemon
cream (33%) - 250 g
sugar - 2-3 tablespoons
vanilla sugar - 1 sachet

Preparation:

The cream and yoghurt should come directly from the refrigerator, well chilled. Soak the gelatin for the soufflé with a small amount of water (2-3 tablespoons) for about 15 minutes. Whip the cream and sugar into a thick, dense foam, add yogurt to it, stir until smooth. Yogurt should be thick, eaten with a spoon (for example, with a fat content of 3.2%), and not drunk.
Squeeze the juice of half a lemon into the gelatin and stir until it is completely dissolved, heat slightly. Pour the gelatin with the juice into the souffle a little warm so that it does not instantly harden from the cold of the cream and yogurt (if it hardens immediately, it will be impossible to stir it later), stir.
Place the finished soufflé in the refrigerator.

Peach jelly:

Gelatin - 1 teaspoon
Canned peaches - 1 jar
Sugar - to taste
Lemon juice - to taste
Orange juice - 1/2 cup

Preparation:

Preparing jelly. The syrup in peaches is colorless, to make a beautiful bright jelly, add orange juice to it. Heat the syrup a little, add sugar, prepared gelatin (pre-fill it with 1 tablespoon of cold water for 10 minutes and add lemon juice) and stir until it is completely dissolved. Then add orange juice. Taste and add more sugar if necessary.
The cake is best assembled in a mold with removable sides. Lay out the base. Soak the biscuit or cake pan evenly with the cooled syrup. If you have a shortbread cake, then it does not need impregnation.
Place soufflé on top.
Flatten it and place the cake pan in the refrigerator. We need the top layer of the soufflé to harden a little, become elastic and you can safely put peaches on it. Check the readiness of the soufflé with your finger: if the surface is springy and your finger does not fall through, then you can take it out.
The peaches in the jar can be already sliced or in the form of halves, in the latter case you need to cut them into slices.
Place the peaches on the soufflé in any order, or you can show your artistic abilities and depict some kind of pattern. Fill the peaches with half the jelly.
Important! The jelly must cool completely; if it is even a little warm, it will dissolve the soufflé.
Return it to the refrigerator until the jelly hardens completely. Then take out the cake and pour the remaining half of the jelly, lay out the berries and return it to the refrigerator. This time until it hardens completely.

A simple and quick recipe for soufflé cake “Bird's milk”

Ingredients:

Dough:

Yolks 3 pcs.
Flour ¾ tbsp.
Sugar ½ tbsp.
Butter (softened) 100 gr.
Soda 1/3 tsp.

Souffle:

Squirrels 3 pcs.
Sugar 1 tbsp.
Lemon acid
Gelatin 1 tbsp. with a slide

For the glaze:

Cocoa powder 2 tbsp.
Sugar 3 tbsp.
Sour cream 2 tbsp.
Vanillin
Butter 30 gr.

Preparing the dough:

Beat the yolks with softened butter, add sugar and soda, quenched with vinegar.
Gradually add flour.
Place the dough on a baking tray lined with baking paper. This amount of ingredients is calculated for a baking sheet measuring 12x18 cm.
Place in the oven and bake over medium heat until done.
Remove the cake from their molds and cool.

Preparing the soufflé:

Pour gelatin with a small amount of water and let it swell.
Place the dissolved gelatin on low heat and let it dissolve completely without bringing to a boil.
Cool gelatin to room temperature.
Gently beat the whites. In order for the whites to whip better, they must be beaten in a cold, dry bowl; the whites must also be well cooled.
When beating egg whites, add citric acid to taste.
Gently add sugar a little at a time into the egg white mixture, whisking continuously.
Add chilled gelatin to the protein soufflé.

Making chocolate glaze:

Mix sugar with cocoa, add vanillin, mix everything.
Add sour cream, stir and put on low heat.
Add butter, stirring, and bring to a boil.
Cool the glaze.

Place part of the protein soufflé in a thin layer on the cooled crust, let it harden slightly, then spread the remaining soufflé, distributing it in an even layer over the entire surface of the crust. Cool the cake and let it harden well. Drizzle glaze over cake and decorate with nuts.

Cream soufflé for cake

Many novice cooks find it very difficult to prepare cream soufflé for a cake at home. In fact, this is a fairly simple recipe. You just need to do everything carefully and strictly follow the step-by-step instructions. After some time, you will be able to improvise with proportions, introduce new ingredients and create new tastes.

What we cook from:

3 eggs
50 g butter (butter)
0.5 cups sugar
0.5 cups powdered sugar
200 ml cream 20%
20-25 g dry gelatin
0.5 cups milk
0.5 glasses of water
vanillin for aroma

Preparation:

1. Separate the whites and yolks.
2. Grind the yolks with sugar, vanillin and milk into a homogeneous white mass.
3. Place the resulting mass on low heat and, stirring continuously, bring to a boil. Boil for a couple of minutes (the mass should thicken slightly). Let cool.
4. Add softened butter to the warm yolk mass and pour in the cream. Stir or beat with a mixer.
5. Pour powdered sugar into the whites and beat into a stable foam.
6. Add the yolk mixture to the whipped whites and pour in the gelatin prepared according to the instructions on the package. Beat into a homogeneous mass.
7. Very quickly apply the resulting soufflé to the prepared cake layer. Don't hesitate, the cream hardens instantly.

Coffee, cocoa, and various fruit essences are used to flavor and color the cream soufflé for the cake. You can take less gelatin by replacing the missing amount with a bag of dry mixture for making fruit jelly. Then the cream will acquire the color, aroma and slight taste of this jelly.

Curd soufflé cake

Ingredients:

Chicken egg 4 pcs.
Granulated sugar 240 g
Wheat flour 80 g
Vanilla extract ½ tsp.
Cottage cheese 5-9% fat 250 g
Cream 30-33% 500 ml
Gelatin 10 g
Blueberries 200 g
Blueberries 150 g
Powdered sugar with vanilla 40 g

Cooking method:

The cake begins with the preparation of a sponge cake. To do this, the yolks must be separated from the whites. At the same time, choose a larger container for the yolks, because... All ingredients for the dough will be mixed in it. Place the whites in the refrigerator.
The next stage is whipping. Add 4 tablespoons of warm water to the yolks. Warm, i.e. body temperature, not hotter. Beat with a mixer into a light, fluffy foam for 2-3 minutes. Then add half of all the sugar and continue whisking until it is completely dissolved. The result will be a dense, almost white foam; the stages of beating the yolks are shown in the photo in the top row - first at the end of beating without sugar, and then whipped with sugar. As you can see, relief marks from the mixer remain on the surface. Set the yolks aside.
We take the whites out of the refrigerator. There is a lot of debate now about what temperature they should be for whipping, but in my opinion they whip up perfectly both warm and cold. I always whipped them cold, so I put them in the refrigerator. I also add a pinch of salt and a couple of drops of lemon juice. Beat the whites gradually increasing the speed and the same as the yolks, first without sugar, until a stable white foam (first photo in the bottom row). This takes 3-4 minutes.
Now gradually add the rest of the sugar and continue beating for several minutes until it is completely dissolved (it is better to use fine sugar). With sugar, the whites become denser and more airy, like cream. At the end of whipping, very prominent marks from the mixer remain on them and they adhere well to the whisk.
It is very important to beat the eggs well for the sponge cake; take the time to do this. The main ingredient of this stage is our patience. Now sift the flour into the container with the yolks, mix carefully at low speed, then add the whites and mix in the same way. Here you need to act carefully and quickly so that the whites and yolks do not lose their airiness. Pour the dough into a round pan and bake in an oven preheated to 180°.
Bake the biscuit for about 30 minutes. During this time, you do not need to open the oven door. To make sure that the cake is ready, lightly press on the top crust; if the indentation remains, then you need to keep it in the oven a little longer, but if it recovers immediately, the sponge cake is ready. Turn off the oven and leave it there for another 5 minutes. Now you can take it out, cool it and leave it for several hours, or better yet, overnight.
The finished biscuit can be soaked. Mix three tablespoons of sugar with half a glass of water and cook the syrup until the sugar is completely dissolved. Cool the syrup and mix with vanilla extract (you can also mix with vanillin, vanilla essence or a tablespoon of cognac, rum). Cut the sponge cake into two layers and soak each thoroughly with the resulting syrup. Be sure to thoroughly saturate the edges.
For the filling, mix the cottage cheese with a couple of tablespoons of sugar (the filling is not very sweet, so that the taste of the berries is better felt), leave for a minute, then grind more thoroughly. During this time, the cottage cheese will dissolve the sugar and stirring will be more convenient.
Whip the cream in a tall container. Since they whip much better in the cold, it is better to put the container in another, larger one, where you pour cold water and put ice from the freezer. The cream itself can also be placed in the freezer for 15 minutes before whipping.
While whipping, increase the speed of the mixer gradually so that the liquid cream does not splatter everything around. Do not stop until the cream becomes very thick.
Prepare gelatin. Look at the instructions, usually one sachet is for 500 ml of liquid. We will take half the bag for filling and leave half for decoration. Pour half a packet of gelatin with two tablespoons of cold boiled water, leave for 10 minutes, then dissolve over low heat, without bringing to a boil. Cool, but be careful not to let the gelatin harden.
Using a mixer, mix whipped cream with cottage cheese and cooled gelatin. After this, carefully stir in the berries with a spoon so that they do not bruise. Rinse the berries in advance and dry with a napkin. Blueberries paint everything around with a lilac color, so you can make beautiful stains. Before the gelatin sets, assemble the cake. Place the crust in a baking dish, carefully spread the filling on it and cover with the second crust. Place the structure in the refrigerator to completely harden. This may take a couple of hours.
Remove the finished cake from the mold. You can carefully trim the edges.
For decoration, whip the remaining cream and secure it with gelatin as for the filling. Soak the remaining gelatin in three tablespoons of water (take more water so that the cream becomes fluid and forms a beautiful cap on the surface), heat over low heat.

Chocolate cake with soufflé

Ingredients:

For the chocolate sponge cake:

Wheat flour 100g
Butter 100g
Sugar 30 gr
Black chocolate 1 bar (100g)
Salt on the tip of a knife
Vanillin
Baking powder 11 g
4 eggs (divided into whites and yolks)
Sugar 130 g (for proteins)

Chocolate mousse:

Chocolate – 200 grams
Cream – 450 milliliters
Gelatin – 8 grams
Eggs – 2 pieces
Yolks – 2 pieces
Sugar – 40 grams
Cream Wet meringue:
4 squirrels
1 tbsp sugar
1/4 tsp. citric acid
vanillin

How to cook:

For the biscuit

Divide the eggs into whites and yolks. Beat butter at room temperature with sugar, add salt and melted dark chocolate, beat. Then add the yolks, beat again. Separately, beat the egg whites with sugar (130 g) until stiff peaks form. Sift the flour.
Combine with baking powder and vanilla
Combine the chocolate mass, whipped egg whites and flour, mix. bake at 160°C for 25-30 minutes. Check readiness with a wooden skewer (if the stick is dry, the biscuit is ready). Read more

Mousse:

Pour 8 grams of gelatin with 2 tablespoons of cold water or cold strong coffee and leave to swell.
450 milliliters of cold cream, with a fat content of at least 30%, whip into soft foam and put in the refrigerator. Chop 200 grams of dark chocolate, place in a water bath and, stirring all the time, melt.
Set aside. Place the soaked gelatin on the fire and, stirring from time to time, bring it to a temperature of 60 - 70 degrees Celsius. Set aside.
In a bowl, mix 2 eggs, 2 yolks and 40 grams of granulated sugar, place the bowl with the resulting mixture in a water bath and, stirring all the time, bring to a temperature of 57 degrees Celsius. Pour the resulting heated mixture into the bowl of a mixer and beat at medium speed until a white fluffy mass is obtained.
Without stopping whipping, pour the resulting gelatin into the egg-sugar mixture and beat for another 1 minute.
Pour the resulting mass into the melted chocolate, stir until a homogeneous chocolate mousse is obtained. Remove the whipped cream from the refrigerator, add it to the chocolate mousse and mix gently.
Pour the mixture into the prepared baking dish on top of one cake layer, cover with the second cake layer and place in the refrigerator for at least 12 hours.
The cake was filled with chocolate glaze and decorated with Wet meringue: mix everything and beat in a water bath for 7 minutes, then remove from the bath and beat for another 3 minutes.

Soufflé cake is delicious and quick to prepare with or without the main one. The number of layers in the cake can also be different. The simplest is a three-layer device system: base, soufflé, peaches and jelly.

Soufflé cake.

1. First of all, decide what base you will use to prepare the soufflé cake. The biscuit will be the most juicy and tender.

Cake soufflé is delicious and fast. Biscuit base.

You will need:

eggs - 3 pcs
sugar - 100 g
premium wheat flour - 100 g
salt - a pinch

Beat eggs with sugar until thick and fluffy. Mix carefully sifted flour, salt, vanilla sugar. If you want to be on the safe side, you can add a pinch of baking soda. Transfer the biscuit dough into a greased pan, level the surface and bake in a preheated oven at 200 degrees for about 15-20 minutes.

During the baking process, do not look into the oven often, otherwise the biscuit will “settle.” To check the readiness of the sponge cake, pierce it in the center with a toothpick; if it remains dry, it means it is ready and can be removed from the oven. Leave the biscuit in the pan until it cools completely.

Cupcake base: You will need:

eggs - 2 pcs
sugar - 100 g
butter - 150 g
premium wheat flour - 200 g
liquid sour cream - 100 g
salt - a pinch
baking soda - 1/4 teaspoon
vanilla sugar - 1/2 teaspoon

For those who decided to prepare a cupcake base. Remove the butter and eggs from the refrigerator in advance so that they warm up to room temperature. You cannot beat cold butter, and if you add cold eggs to the whipped butter, it will flake and you will not get the creamy consistency of the dough.

Beat butter at room temperature with sugar until fluffy and light. Add eggs one at a time and continue beating. Then add flour, salt, vanilla sugar, add soda, slaked vinegar and sour cream.

The recipe calls for 100 grams of sour cream, but it can be of different thickness and fat content, so don’t add it all at once; you may need a little less. Or it may take a little more. The finished dough should be of medium thickness. Place it in a greased form. Bake in an oven preheated to 180 degrees until done, about 15 minutes.

Sand base:

You will need:

butter - 200 g
premium wheat flour - 300 g
powdered sugar - 100 g
egg - 1 pc.
table vinegar - for extinguishing soda
vanilla sugar - 1/2 teaspoon
baking soda - 1/4 teaspoon

Sand base is the easiest and fastest option. There is no need to do anything in advance. Take the butter out of the refrigerator, throw it into a bowl of flour, and chop it with a knife. Add all other ingredients: sugar, egg, salt, soda (slaked with vinegar) and knead the dough. Rolling out the dough and transferring it into the mold will be a pain in the ass. You can make everything much simpler: divide the dough into small pieces and distribute them evenly in a mold, which you must first grease with oil.

Mash the pieces of dough into a solid crust. Don't worry it will even out while baking. Before putting the crust in the oven, be sure to prick it with a fork in different places to prevent bubbles from forming. Bake the shortbread in an oven preheated to 180 degrees until golden brown. It is easiest to remove it from the mold after it has completely cooled.

Cake soufflé is delicious and fast. Syrup for impregnation(for biscuit and cupcake base):

canned peaches syrup - 1/2 cup
lemon juice - 2-3 tablespoons
brandy or cognac - 3 tablespoons

Open the can of peaches and pour the peach syrup into a suitable container. Part of the syrup will be used for impregnation, the other for jelly.

Add sugar to the peach syrup and heat until completely dissolved. Remove from heat, add lemon juice, brandy or cognac (if the cake is for children, then, of course, do not add alcohol). Leave the syrup to cool.

Souffle:

gelatin - 2 teaspoons
peach yogurt - 500 g
lemon juice - 1/2 lemon
cream (33%) – 250 g
sugar - 2-3 tablespoons
vanilla sugar - 1 sachet

The cream and yoghurt should come directly from the refrigerator, well chilled. Soak the gelatin for the soufflé with a small amount of water (2-3 tablespoons) for about 15 minutes. Whip the cream and sugar into a thick, dense foam.

add yogurt to them, stir until smooth. Yogurt should be thick, eaten with a spoon (for example, with a fat content of 3.2%), and not drunk.
Squeeze the juice of half a lemon into the gelatin and stir until it is completely dissolved, heat slightly. Pour the gelatin with the juice into the souffle a little warm so that it does not instantly harden from the cold of the cream and yogurt (if it hardens immediately, it will be impossible to stir it later), stir. Place the finished soufflé in the refrigerator.

Peach jelly:

Gelatin - 1 teaspoon
Canned peaches - 1 can
Sugar - to taste
Lemon juice - to taste
Orange juice - 1/2 cup

Preparing jelly. The syrup in peaches is colorless, to make a beautiful bright jelly, add orange juice to it. Heat the syrup a little, add sugar, prepared gelatin (pre-fill it with 1 tablespoon of cold water for 10 minutes and add lemon juice) and stir until it is completely dissolved. Then add orange juice. Taste and add more sugar if necessary.

The cake is best assembled in a mold with removable sides. Lay out the base. Soak the biscuit or cake pan evenly with the cooled syrup. If you have a shortbread cake, then it does not need impregnation.

Place soufflé on top.

Flatten it and place the cake pan in the refrigerator. We need the top layer of the soufflé to harden a little, become elastic and you can safely put peaches on it. Check the readiness of the soufflé with your finger: if the surface is springy and your finger does not fall through, then you can take it out.

The peaches in the jar can be already sliced or in the form of halves, in the latter case you need to cut them into slices.

Place the peaches on the soufflé in any order, or you can show your artistic abilities and depict some kind of pattern. Fill the peaches with half the jelly.

Important! The jelly must cool completely; if it is even a little warm, it will dissolve the soufflé.

Return it to the refrigerator until the jelly hardens completely. Then take out the cake and pour the remaining half of the jelly, lay out the berries and return it to the refrigerator. This time until it hardens completely.

For decoration:

mint leaves

Berries to choose from: blueberries, currants, blackberries, strawberries, raspberries

Remove cake from pan before serving. Before removing the sides, carefully run a knife to separate the soufflé and jelly from the edge. The easiest way to cut the cake is with a warm knife (run it in hot water for 10-15 seconds and wipe dry), using a sawing motion so as not to press through the peaches and jellies.

Don’t forget that this cake needs to sit in the refrigerator for at least one hour so that the soufflé and jelly harden well. Or better yet, 4-5 hours, so that the cake can be easily removed from the mold and simply cut.

Note:

The cake can be prepared without any base at all - just soufflé and jelly. Before pouring the souffle into the mold, be sure to cover the bottom with parchment or cling film.

Cake soufflé is delicious and fast! Bon appetit!

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I really love delicate jelly-souffle (some strange word:)) desserts. Today I have a recipe for you that is tender and melting bird's milk soufflé jelly. I couldn’t decide whether it was jelly or soufflé, so I hyphenated it! :)

Ingredients

For white soufflé:

5 egg whites
5-6 tbsp. spoons of powdered sugar
juice of 1/2 lemon
20 gr. gelatin.

For the chocolate soufflé:

2 glasses of milk (about 400 ml.)
20 gr. gelatin
5 tbsp. Sahara
5 tbsp. cocoa powder

Cooking method

Preparing white soufflé. Let the gelatin swell in cold water according to the instructions on the package (fill it with 2 tablespoons of water, and after swelling, dilute with another 2 tablespoons of boiling water so that the gelatin disperses).
Beat the whites until stiff peaks form.
While whisking, gradually add powdered sugar and lemon juice.
Pour the gelatin into the egg whites, beating at low speed.
Place in a mold and refrigerate for 1.5-2 hours.
When the white soufflé has frozen, preparing chocolate soufflé. Pour the gelatin into the milk and let it swell (see the time on the package, for regular gelatin about 40 minutes).
Heat the milk with the swollen gelatin in the microwave or on the stove, stir until smooth.
Add sugar and cocoa to milk. Stir until dissolved.
Pour the chocolate layer over the white one and refrigerate for another 1 hour.
When the soufflé has completely set, place the mold in hot water for 5-7 seconds, then cover with a dish and carefully turn it over.
Bird's milk soufflé jelly ready!