Apple-currant souffle

Description

Delicate souffle with a light Apple flavour and a pleasant acidity berries. Really like large and small sweet tooth!

Ingredients

Apple

500 g
Red currants

1 cup
Sugar

3 cup
Gelatin

2 Tbsp
Egg white

1 piece
Water

0.5 cup

Cooking

Prepare the products.

Put the gelatine in a Cup and fill with water. Leave for swelling.

Apples my. Cut. Put in a pot, adding 3-4 tbsp of water. Put the saucepan on the fire. Proverjaem the mass to soften the apples. Wipe the apples through a sieve. It turns out mashed potatoes.

Currants washed. Wipe through a sieve to get puree. Spread the puree in a saucepan, add the 2.5 tbsp. sugar ( I was cooking with the "Universal" sugar TM "Mistral"). Put the saucepan on the fire. Boil berry syrup. After boiling, cook on slow heat for 7-10 minutes.

Whisk egg whites, add applesauce and continue to beat 3 minutes. Swollen gelatin pour into the pan and heated.

In whipped protein and Apple mass pour hot berry syrup and continue whisking. Do this for about 10 minutes. Then add the gelatin. Continue whisking. Whisk for 5-7 minutes. The mass will become thick and increase in volume. Spread the mixture into a pastry bag. To a wet tray otkryvaem little "soufflés".

These are the "souffle" turned out. ( Usually I post a lot in a silicone mold, and after solidification was cut into cubes and roll in powdered sugar. This time made it that way.) I got 4 of such tray. Leave the "souffle" for 10-12 hours at room temperature.

The remaining 0.5 tbsp. Universal sugar crushed into powder using the grinder. Pour powdered sugar into a bowl. Frozen soufflé combine 2 pieces and coat in powdered sugar.

Served with tea or coffee.

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