Description
Continuing the theme of proper nutrition, want to offer you the airy and delicate dessert. This, of course, not quite the marshmallows in our understanding, but the texture is incomparable. The minimum amount of sugar makes it very attractive for those who can't resist the desserts. Preparing easily consumed quickly. In case there are any apples. If you want you can add more sugar or stevia to taste. Perfect as a treat for the festive table.
Ingredients
-
Apple
600 g
-
Agar-agar
9 g
-
Water
160 ml
-
Egg white
1 piece
-
Sugar
2 Tbsp
Cooking
Apples peel, core and slice. 600 grams should happen without the rind and the core. Put on a small fire and cover with lid. If the apples are not very juicy, you can add a couple of tablespoons of water. Apples can be baked in the oven or cook in the microwave.
Pour the agar-agar with water and leave for 30 minutes. Agar-agar from KOTANYI dense texture may fail, so pay attention, agar-agar what density you are using. Using a good agar-agar mass will harden almost immediately after you add in the bowl of a mixer.
Apples stirring occasionally so they don't burn. As needed add a couple tablespoons of water, but do not overdo it, the liquid should evaporate well. Turn off the heat as soon as the apples turn into a puree and evaporated any moisture.
If you wish, you can skip the applesauce through a sieve, to avoid any patches, but I like when the souffles come across little bits of apples. In the softened apples add 2 tbsp sugar, mix and start to whisk.
Whisk and see that the weight is lightened, and acquired more tender texture. Continue whisking for about 5-7 minutes.
Add 1 egg white and continue whisking. Weight should increase in 1,5 times.
While Apple whipped mass with the protein, put on the heat agar-agar and let it boil. Well stirring so that the weight is evenly dissolved. Boil for about 3 minutes. Weight should not be too hard to thicken.
Meanwhile, Apple mass significantly increased in volume. Without stopping whisking, pour the boiling agar-agar.
Continue whisking and observe how the mass becomes fluffy and soft.
Put souffle in the form. Better to use silicone, so that the mixture doesn't stick. Cover with cling film and put in the refrigerator.
After a couple of hours take out the soufflé from the mold.
Cut in any form. You can put it in the refrigerator, and you can sprinkle on all sides with icing sugar and leave on a plate. Top the souffle a bit dry and will resemble the candy from the "Udarnitsa". But since I'm minimizing sugar intake, I eat no sugar :)
Treat without harm to the figures ready! Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.