Description
Whether you love Italian meringue as I love her? So just imagine: delicate soufflé meringue with a pleasant acidity berries and whipped cream on a substrate of a soft chocolate brownie. And all this under a thin layer of sweet glaze. Recommend.
Ingredients
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Flour
85 g
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Salt
0.25 tsp
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Leavening agent
0.333 tsp
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Chocolate milk
100 g
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Butter
100 g
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Sugar
180 g
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Chicken egg
2 piece
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Vanilla
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The juice of a freshly squeezed
270 ml
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Egg white
3 piece
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Lemon juice
1.5 Tbsp
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Sugar
270 g
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Gelatin
22 g
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Cream
240 ml
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White chocolate
150 g
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Cream
6 Tbsp
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The juice of a freshly squeezed
3 Tbsp
Cooking
Prepare brownies. Melt the chocolate with butter in microwave or in a water bath.
Add sugar, then eggs one at a time. And the flour with the baking powder, vanilla and salt. Bake for 30 minutes at 180 degrees.
While baking brownies, cooking a souffle. According to the simplified program. Mix protein, lemon juice and sugar. Put in a water bath and start whipping (5-10 minutes before peaks).
Add a couple of tablespoons of juice. Still a little whisk and remove from the water bath. It turned out a great berry meringue.
Pour the remaining juice into a saucepan together with sugar and heated over low heat. Then add pre-soaked gelatin. Prior to the dissolution.
Gently beat in the juice with the gelatin to the meringue. Separately whisk the cream, and also gradually introduce them to the mainstream.
Slightly cooled brownies. Placed in the split mold and pour on top of marshmallows. Sent to several hours in the refrigerator.
After curing gently remove the soufflé from the mold.
Prepare the glaze. Melt white chocolate with cream and add to it juice for color. Turns a delicious sweet translucent mass.
Pour on top of cake with glaze again and put into the fridge so the frosting became more viscous. Ready!
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