Description
Souffle for agar-agar, as for cake "bird's milk", only instead of butter with condensed milk, I used cheese "Mascarpone". It turned out very delicious souffle that is prepared very quickly. If you don't count the soaking time of agar-agar, the prepared soufflé takes only 30 minutes. The main thing to follow all the subtleties of cooking temperature. I love the cake "bird's milk" and was just preparing for it, but with butter and condensed milk. But this time I wanted something airy, without the pastry and chocolate, and I decided to just cook individual soufflés in small ramekins.
Ingredients
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Agar-agar
10 g
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Water
150 ml
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Sugar
400 g
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Vanilla
0.2 tsp
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Egg white
6 piece
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Lemon juice
0.25 tsp
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Mascarpone
500 g
Cooking
Agar – agar for 3 hours to soak the pan in cold water. At the same time spread the Mascarpone cheese from the refrigerator to warm. Put the saucepan with the agar–agar over medium heat and heat to dissolve the agar–agar. Add sugar and boil down to 108 – 110 degrees. From the moment of boiling stir sugar syrup only when necessary.
Simultaneously with the preparation of the syrup, beat egg whites with lemon juice and vanilla until stable peaks. It is better to do hand-held electric mixer in an open form.
Not stopping whipping, a thin stream to enter in the whites hot (just the plate, not cooled) syrup. After administration of syrup to lower the speed of the mixer and mix the mass for 2 minutes.
Carefully, in small portions, right under the blades of the mixer, but quickly ( agar-agar solidifies already at 40 degrees), add the mascarpone. Mascarpone cheese should be about room temperature to the temperature of the mass is not sharply fell and formed little balls of jelly! THIS IS VERY IMPORTANT! After the introduction of the cheese, stir the mass for a further 2 minutes.
Forms (any, you can even use the plastic packaging from cakes), which will freeze the soufflé, grease with a thin layer of vegetable oil and spread them in the prepared weight. About putting some souffles. there is one subtlety. Should be spread in small portions and carefully, each time primina spoon in the corners and edges, and stays settled without voids. The souffle itself will not fill all the bumps! Put the form with the souffle in the fridge until firm.
Put the soufflés from the molds and serve for tea! Bon appetit!
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