For souffle: in a saucepan agar fill with drinking water and leave for a few hours.

Condensed milk and butter leave at room t for a while to soften the butter, then add vanilla and beat into a soft mousse all until creamy.

A saucepan with the agar put on a small fire, warming bring to the boil and boil for minutes. The agar need to dissolve completely. Then add sugar and cook syrup, stirring constantly until t 110 degrees.

When the syrup will increase in volume and will appear white foam, remove the pot from the fire. Syrup is ready when a spatula (or spoon) will be "thread".

Let the syrup cool slightly for several minutes. At this time, beat with a mixer protein in the lush foam.

Next, without stopping whisking, add the citric acid. Whisk until thick and stable foam.

Continuing the whipping, a thin stream pour the agar-sugar syrup. The mixture will become glossy and thick.

Reduce the whisking speed will smeshaem butter cream. The mixture becomes fluid, so give it a moment to stand at room t, she had become a little thick.

Double pecheninki divide and a knife will remove the layer-we won't need it. I did the sandwiches in two ways. If you use silicone molds for muffins, it is possible not to wait for the thick mass. At the bottom of the molds put half of the biscuit, fill the soufflé mass and cover the second half biscuit. In the second version I used a fit similar to candy syringes. In this case, I waited for the thick soufflé and placed alternately half biscuit-souffle-biscuit half. In the second method, the sandwiches turned out perfect shapes. In the case of silicone molds had to trim soufflé the size of the cookies. Was a DELICIOUS waste! :)

Remove the sandwiches in the refrigerator until fully cured.