Cake-souffle "Milk and fruit cloud"

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Very light, almost weightless, luscious and delicious dessert. Inspired by the recipe of mousse Marina Marmeladen, for which she thanks a lot.

Ingredients for Cake-souffle "Milk and fruit cloud"

Step by step instruction of cooking Cake-souffle "Milk and fruit cloud"

Шаг 1

This dessert I cooked twice. Once in a layer of jelly spread strawberry compote. This variant was prepared in a one piece form, and then inverted on a plate. This option is shown on the main photo. But it was hard to extract out of shape that he was even a little melted due to my efforts, because hot water is a little overexposed. So the next time I decided to do it in the form of detachable. Step-by-step photos are made according to the second embodiment. There in a layer of jelly I put the bananas, and it was equally tasty. But since the second option I was doing to take a visit, and it was not possible to arrange a photo shoot, so the photos in the section exposed with the first option. So, we now proceed to the description of the process.
1. To start we will cook with a milky layer. To do this, chop one banana blender directly in the milk.

Шаг 2

2. Pour a packet of gelatin (10 g) in milk mixture, and let stand 10 minutes. Immediately say, that for dessert, I suggest to use a good gelatin. For myself, I chose the gelatin of the firm Dr. Oetker. You can use another proven good gelatin. The proportions of liquid and gelatin I took specified on the pack: 10 g gelatin 0.5 liters of liquid. You take in the proportions which you have specified on the pack. (Take milk 0,4 l, because they add more banana for flavor and sweetness).
3. Then put the milk on the fire and stir until gelatin is completely dissolved in the milk, but do not boil.
4. After that, place the saucepan with the milk into a bowl with cold water and refrigerate.
5. In the meantime, you can fill 20 g gelatin in juice and leave for 10 minutes. The compote should be concentrated, with a rich taste, because in jelly and soufflé, the taste is a little lost. So, if you are using canned juice, not dilute it. If it is not sweet enough, add a little sugar. If you cook fresh, then take more fruit than usual. For dessert, you can use peach or apricot compote, that is, one that will combine well with milk. That is, more acidic fruit, like cherry or currant, will not work.
6. The compote is also warm to dissolve the gelatin and leave to cool.

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7. Beat with a mixer at first on low speed, then you can move on to medium until the mixture will increase in 2-2,5 times. It took me about 10 minutes. See the pot as the weight increased.
8. Put whipped mass immediately into the tin and spread because it is quickly grasped and put in the fridge to harden for 20-30 minutes.

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9. When the first layer hardens, put the second layer (half of the compote with gelatin), and top banana, cut into thin slices or fruit compote. And again put in the refrigerator to harden for 30 minutes.

Шаг 5

10. When the second layer hardens, the second half of the compote in the fridge, too, should get a Lily-livered consistency. Whisk it with a mixer, like milk a lot, before increasing in volume in 2-2,5 times. She visibly brighten, it is possible to see how it differs in color from the jelly layer. And put it in the form.
11. Put the dessert in the refrigerator until fully cured somewhere else for an hour.

Шаг 6

12. Before serving, slide a knife along the wall forms to separate our dessert. Remove the ring and straight with form-based put cake soufflé on a platter or tray. RUB the chocolate on top for decoration.

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And enjoy a mouth-watering dessert.

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Bon appetit!