Description
Surprise your loved ones with a tasty treat homemade.
Ingredients
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Butter
20 g
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Powdered sugar
250 g
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Water
75 ml
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Egg white
5 piece
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Gelatin
1 tsp
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Red currants
400 g
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Cream
275 ml
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Lemon
1 piece
Cooking
The bottom of the ramekins for the soufflé, grease drain. oil. 1. Currants Porirua with the help of a blender. Then mash it through a sieve.
2. Whip the egg whites with a small pinch of salt until peaks.
3. Whip the cream with 1 teaspoon of icing sugar.
4. Prepare the Italian Meringue. Powdered sugar mix with water and heat to 120 C. the consistency of the syrup should be soft, sticky. Carefully pour the hot syrup into the beaten egg whites
5. and whisk until cooled mass. Meringue is ready!
6. Dissolve gelatin in cold boiled water (1:6). Then warm it without boiling. Enter the gelatin in currant puree.
7. Add to mashed whipped cream and lemon juice.
8. Fold the meringue into the cream currant, the volume should remain the same.
9. Molds and fill the prepared soufflé. Place in freezer for 4 hours.
10. When serving, decorate the souffle with a sprig of currant and mint leaf. Bon appetit!
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