Souffle recipe came to us from French cuisine. Souffle can be both a main course and a sweet dessert. The dish contains at least two components: a mixture of sour cream consistency and whipped egg whites. Sweet souffle is usually made on the basis of cottage cheese, chocolate, lemon, fruit. Souffle is a very gentle and airy product.
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You will need
-
- 1 cup milk
- 35 g of gelatin
- 0.5 cups of water
- 250 g butter
- 8 eggs
- 1.5 cups sugar
- 1 tbsp. flour spoon
- ¼ teaspoon vanillin
Instruction manual
1
Soak gelatin in cold water and leave for 20 minutes.
2
Separate the yolks from the proteins.
3
Squirrels put in the refrigerator.
4
Mash yolks white and a half with sugar.
5
Drain the milk with a thin stream, add flour and stir until a homogeneous consistency.
6
Put the mixture in a steam bath and, stirring constantly, bring to a boil.
7
Let the mixture cool.
8
Beat butter until white.
9
Add oil and vanilla to the cooled mixture.
10
Whip the cream with a blender.
eleven
Warm gelatin until complete dissolution.
12
Cool gelatin to room temperature.
thirteen
While gelatin cools, beat the chilled proteins.
14
While adding sugar in small portions, beat the whites in a tight foam.
fifteen
Continuing to beat, pour a thin stream of gelatin into the proteins.
16
Gently, so as not to fall, mix the proteins with the cream.
17
Put the souffle on cakes and refrigerate for 2-2.5 hours.