Description
Light, delicate and delicious souffle of yoghurt prepared quite simply. Oranges and the spicy sauce make this dessert an exquisite in both appearance and taste. It is a treat for any girl, not just for Cinderella). To turn absolutely simple and ordinary products into a beautiful and delicious dessert will help cane sugar TM Mistral.
Ingredients
-
Orange
1 шт
-
Yogurt
130 г
-
Cream
100 мл
-
Gelatin
5 шт
-
Brown sugar
1 ст. л.
-
Vanilla sugar
1 ст. л.
-
Water
120 мл
-
Brown sugar
100 г
-
Orange
2 шт
-
Cinnamon
0,3 ч. л.
-
Cardamom
0,5 ч. л.
-
Nutmeg
0,5 ч. л.
-
Black pepper
0,5 г
Cooking
To prepare this dessert you will need the following ingredients - oranges, natural yoghurt, cream 33%, sheet gelatin, spices, water and cane sugar TM Mistral.
To start prepare the gelatin. Sheet gelatin, pour hot water in a saucepan. The gelatin will immediately begin to diverge. Stir it, trying to dissolve. Then put the saucepan on a slow fire and stir, bring to a boil. Remove from the heat. Gelatin should be completely separate. Leave it to cool.
Now you need to squeeze orange juice from one orange. We need 1/3 Cup of orange juice.
Mix in a bowl the yogurt, orange juice, vanilla sugar and cane sugar. All carefully stir, a little beat up. You want the sugar is dissolved. Remove at the time of the mixture in the refrigerator.
Take COLD cream (cold cream will easily beat). Whisk until the formation density and increase in volume.
Now take the mixture of yogurt and orange juice from the fridge. Put in gelatin in a slow stream, stirring.
To add to yogurty mixture the whipped cream. All stir again until smooth.
Pour the soufflé mixture in the ramekins. Very convenient in this case to use a silicone mold. I have 8 soufflé. Put into the fridge until firm. Liquid mixture for a souffle magically turn into a souffle in the refrigerator for about 40 minutes.
While souffle freezes, do oranges. One and a half orange (all depends on your appetite and desire) you need to slice. Half of orange leave, you will need the juice. Also cut away a bit of zest from the orange, can the part which was left for juice. Or of those crusts that have already left after the juice.
In a saucepan add brown sugar, slices zest and juice of half an orange. Put on low fire. Stirring continuously, it is necessary to bring the mixture to homogeneity. The sugar should melt. Here I recommend to use cane sugar. It will not give too sweet, but will give a caramel flavor orange sauce.
Add to the sauce all the spices - sepaku freshly ground black pepper, cardamom, cinnamon and nutmeg. All stir again.
Add in the saucepan the slices of orange. Each piece of water and dip in the sauce. Warm still all together for 1-2 minutes on low heat. Let the sauce cool and serve and enjoy dessert.
On a plate put a glass of orange. They put a souffle. A soufflé is very easy to remove from silicone molds using hot water. In a bowl pour hot water. Dip it for 5 seconds the mold with the soufflé. After that, the souffle will easily pop out of shape. From top to pour the caramel-orange sauce and garnish with pieces of peel. The pieces of peel also turned into delicious candied fruit. I also left the peel from half an orange and put in it a souffle. This can be a second version of the submission in an orange Cup.
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