Description
Today I want to offer you spring-bright, fragrant and very delicate dessert. Girls, this is for us! How nice to meet the girls, drink champagne and eat very light and pleasant in all respects dessert! Cranberry I frozen, still winter stores. If you don't have cranberries, you can make a souffle out of any berries, the stocks that you are probably still preserved.
Ingredients
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Cranberry
300 g
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Orange
1 piece
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Sugar
225 g
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Flour
10 g
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Starch
25 g
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Chicken egg
4 piece
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Butter
20 g
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Cream
300 ml
Cooking
The bottom of the molds for baking (a few small or one big) butter. Grease only the bottom, because oil on the walls will not give then a soufflé to rise and it will slip down "fall off". Mix in a small saucepan or skillet, the cranberries, juice and orange zest, 75g of sugar. Mix well.
Heat until until cranberries begin to burst. It took me about 5 minutes.
RUB the cranberries through a sieve. Puree set aside. By the way, the cake I throw away did not. I have cooked compote, that's where he went;)
Divide the yolks and whites. Proteins put into the refrigerator. Whip the egg yolks with 50g of sugar. Add the flour and starch. Mix thoroughly.
Cream with 50g sugar, stir, bring to a boil.
A thin stream to enter the hot cream into the yolk mixture, constantly whisking it. At the end add the butter, mix well.
To combine cream and yolk mass with cranberry puree.
Beat chilled whites with 50g sugar until stiff stable peaks.
Gently, working the spoon up and down, to combine proteins with a cranberry ground.
Put a soufflé in the molds and bake in the oven at 190 degrees for 12-15 minutes for small molds and 15-20 minutes for large. Cool and enjoy the taste!!!
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