Description
Delicate airy dessert with a taste of apricot sun that won't hurt your figure
Ingredients
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Marshmallows
50 g
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Milk
50 g
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Jam
6 Tbsp
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Gelatin
1 pack
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Water
100 ml
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Egg white
2 piece
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Powdered sugar
6 tsp
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Lemon juice
2 tsp
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Apricot
4 piece
Cooking
Soufflé marshmallow with milk warm in the microwave for 1 minute. Suleski will increase 3 times and will become fluffy
Milk with melted marshmallows and 2 tbsp of apricot jam to break through a blender in a fluffy mass
Beat the whites until stiff peaks with powdered sugar and lemon juice
Mix the whites with the soufflé mass
On the bottom kremanki put 1 tbsp of apricot jam from Darbo
The jam put the souffle
Mix water and 2 tbsp of apricot jam, add the jelly cake, bring to a boil (I have instant jelly, but can be the ordinary gelatin, then it must be soaked to swell and mix with warm fill)
Dessert pour apricot jelly and decorate with mint and slices of canned apricot
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