The dessert "About love. Medea"

Description

Spring is the season of love... so enjoy your favorite delicious, delicate dessert that just melts in your mouth...

Ingredients

Black currants

100 g
Raspberry

125 g
Sugar

13 Tbsp
Potato starch

50 g
Gelatin

63 g
Chicken egg

5 piece
Vanilla sugar

1 pack
Cream

1 l
Cocoa powder

10 Tbsp
Flour

6 Tbsp
Milk

300 ml
Leavening agent

1 pack
Vegetable oil

6 Tbsp
Chocolate milk

250 g
Butter

50 g
Cognac

1 tsp

Cooking

First prepare the berry jelly. 8G gelatin pour 1st. liters of cold water. To the berries add 100ml water and 1tbsp. l of sugar, put on fire and bring to a boil, boil for a few minutes

Remove from heat, crush the berries in a blender and pass through a fine sieve.

1H. l starch dissolve in a tablespoon of cold water. Berry puree return to heat, bring to the boil and a thin stream of type a starch. Cook over low heat until thick

Remove the berry mixture from the heat and cool slightly (to 80 degrees) the Swollen gelatin dissolve in a water bath. A thin trickle enter into a puree

Small cookie cutters (for dessert we will need 8 small molds and they are the same molds larger) vystelit with cling film. Spread on the cooled forms (to 30 degrees) berry mass. Remove the weight in the fridge.

Now prepare protein souffle. 25 g gelatin pour 50 ml of cold water. Whip the chilled whites with a pinch of salt, then add 5 tablespoons of sugar and 1 sachet vanilla sugar

Beat until the mixture becomes shiny and smooth. To enter into protein mass dissolved in a water bath gelatin.

Proteins distribute in molds on top of the jelly and put into fridge for solidification.

Now for the preparation of biscuit. Two eggs whipped with 6 tbsp of sugar, add 4 tbsp cocoa and mix gently

Add the 6ct. l flour, 2st. l of starch and a packet of baking powder, carefully move

To the resulting thick enough dough add 200ml of milk and 6 tbsp vegetable oil

Baking vystelit baking paper and spread the dough. Bake at 200 degrees for 10 minutes (ready to check wooden skewer). the finished cake completely cool on a wire rack, removing parchment. Also this cake can be cooked in a microwave oven: to bake the dough in small portions (makes about 3-4 layers) in 2.5 minutes (power 800W)

Cooking chocolate souffle. 30 g of gelatin pour 70мл cold water. To the chilled cream for whipping add 6 tbsp of cocoa and a good beat. Enter the mass dissolved in a water bath gelatin

Fill the molds one-third larger cream and put in refrigerator for 10-15 minutes.

From small molds to extract the contents and place on top of chocolate soufflé, berry jelly down. Carefully fill the molds the rest of the chocolate soufflé

Biscuit size molds larger (I have just the tea Cup) to cut circles.

The cake cover dessert, then brandy to impregnate impregnation (dipping bring to the boil 100ml water and 1tbsp. l sugar, cool completely and add the 1ch. brandy). Put into the fridge to full solidification of the dessert.

Prepare the chocolate glaze. 250 grams of chocolate you need a good grind

100ml milk and 50g butter, put on fire and bring to boil. Remove from heat and add chopped chocolate, mix thoroughly.

Dessert to remove from the molds (lower molds for a few minutes in hot water) and cover cooled down to 35-30 degrees glaze. Store in the refrigerator until the frosting hardens.

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