Bird's milk cheese under the dome

Description

I wanted to cook a dinner party for bird's milk, but with cream cheese. The improvisation was successful, and delicacy very much. I decided to improve it by adding flavors and bright colors. It turned out amazingly delicious and impressive dessert.

Ingredients

Brown sugar

200 g
Vanilla sugar

2 tsp
Black currants

200 g
Water

200 g
Agar-agar

4 tsp
Cheese

200 g
Cream

150 g
Egg white

3 piece

Cooking

For the jelly I took frozen black currants. In principle, you can use any berries, but it is desirable that they were sour. Berries thawed and potolka. Jelly is convenient to use frozen berries because when the food is thawed they give a lot of juice.

Strained the juice through a fine sieve. The volume of juice brought to 250 g with water, I needed to add 100 g of water. The remaining, still quite juicy, the berries don't throw away - they make delicious juice or compote, or kissel.

In berry juice, pour 65 grams of sugar. On top pour 2 tsp. without top agar evenly distributing over the surface of the juice. Wait until the agar is completely wet and put the juice on the stove.

In advance, over 5 minutes to prepare the jelly, I put the ramekins for the dessert in the freezer so they are well cooled. I had 2 small glass vases and one regular deep dish. While stirring cook the jelly to a boil. After one minute of boiling (agar can be boiled) remove jelly from heat and allow to cool a little. What do you mean a little? Degrees to 70, not less. That is, it must be still hot, because at 50 jelly will begin to harden, this is a property of agar.

Our next get frostbitten molds from the freezer, and working with each in turn, create the jelly dome. To do this, pour a small amount of jelly and tilting form side to side and rotating it, creating a gummy layer inside the shape. Optionally, if the layer seems very thin, you can put the form back for a moment in the freezer and repeat the operation. Jelly in the cold will freeze instantly. If the jello is frozen you are not on time, it can be heated to dissolution. Agar - thermoablation, then he is back to his old firm.

When all of the dome prepared, you can prepare a souffle. Cheese 9, 18% fat, or home (the cheese should be dry) wipe through a fine sieve.

Whisk the cheese with cream (20-35%) in the cream.

2 tsp. without top agar pour 100 g of water, stir and put on a small fire. While stirring bring to a boil.

Add 135 g sugar, vanilla sugar, stir and boil the syrup for 1-2 minutes on low heat.

While the syrup cooks, on maximum speed whisk the whites in a cool foam. Without stopping whisking, pour in hot (from the fire) syrup into the whites in a thin stream

Whisk for another minute. Help a spoon to remove proteins from the vessel wall and the syrup spreads evenly. Switchable speed a little and add cottage cheese. Quickly stir until smooth.

Then do everything quickly, because souffle hardens very quickly already at 40-50C. Put the souffle into the prepared ramekins and put in refrigerator for 30 minutes. Can longer of course, but after half an hour, the souffle perfectly stabiliziruemost.

Before serving, carefully with a sharp knife hold the edge of the form, separating a little dessert, put for 30 seconds in a bowl of hot water, and then gently tipping the souffle on a plate. You may have a little to shake the mold to dessert separated.

You can prepare this dessert portion, or a single large dome, and when serving cut into portions.

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