As a fruit filling, I decided to take apricot jam D arbo, it is thick, delicious and, most importantly in anticipation of the summer season, low-calorie. 200 grams of jam put into a saucepan, add the agar-agar on the tip of a knife, stir and allow to swell 5 minutes, then boil for a minute on low heat. Cool. Our apricot filling will become after cooling in jelly, soft enough to fill a souffle, but at the same time, dense enough to hold its shape and not flow in the fracture.

In this step lies my main mistake - I decided to melt the chocolate and smear the silicone mold from the inside, cool in fridge, fill a souffle and get ready souffle in chocolate. I did not realize one thing - my silicone mold turned out to be too hard to get the dessert without consequences. Upon further cooling, and the attempt to retrieve it, the chocolate shell broke mercilessly and cakes lost their marketability. So my advice - fill forms souffle, wait for its stabilization and chocolate cover when I get cakes from forms. So, skip this step... although if you have a soft and pliable silicone, you can try to cook this way, just make the chocolate layer thicker.

Prepare syrup. In a saucepan pour water, add 1 tsp. of agar-agar and leave to swell for 15 minutes. Then add sugar and boil at low boil, not stirring, until thick and viscous condition of the skin. When you lift the spoon with the syrup, it needs to flow in a continuous thin stream. But do not overcook, otherwise the syrup will thicken and you will be hard to get his protein. It took me seven minutes. Attention! Time may vary depending on the thickness of the sides of the pan, its volume and the heating temperature. I repeat - do not need to interfere, otherwise the syrup will become cloudy and may crystallize.

After about 5 minutes of cooking the syrup, start whisking the whites. When they turn into a light foam, pour in the lemon juice and beat until soft peaks form. Not stopping whipping, a thin stream pour the hot agar syrup and turn off the mixer a couple of minutes, until you see that the mass has increased in size, became a lush, glossy, thick and shiny. This is the same as in the photo. Souffle must keep good form.

Now act quickly as the agar begins to congeal at 40 degrees. Shovel put in the forms of souffle, filling all the voids, make a notch in each place approximately 1 tbsp of apricot jelly.

Top the jam, close the souffle, leveling it with a spatula so that the bottom is smooth. Remove in the cold for 6 hours to stabilize the soufflé. I was cleaning for the night. This morning I managed without critical damage to get only 2 souffles. Other suleski affected - the chocolate cracked and in some places has fallen off. Broken pieces of chocolate I have collected, melted again and "putty" flaws. You I advise to put suleski on the grid and cover with melted chocolate (heat it only on a water bath! The bottom saucepan should not touch the water). When the chocolate hardens, flip the soufflé and grease a silicone brush the bottom of each cupcake.