The combination of a delicate creamy soufflé and sour jelly is very tasty!
Add chocolate to that for a delicious dessert.
Instead of red currant, you can use another berry, but it is desirable that it be sour.
If using sweet berries, add less sugar in the jelly.
From the specified amount of ingredients, 10 servings are obtained.
Ingredients
jelly:
- 300 g red currant (or any berry, to taste)
- 150 g sugar
- 20 g gelatin
souffle:
- 400 ml cream 33-35%
- 150 g sugar
- 10 g gelatin
also:
- 100 g chocolate
Preparation
Cooking jelly.
Soak gelatin in 150 ml of cold boiled water.
Leave for the time indicated on the package.
Wash the berry.
Put in blender.
Grind.
If there is no blender, then the berry can be poured.
Rub through a sieve.
Add 500 ml of water, sugar.
Heat until sugar dissolves.
Add gelatin.
Bring to a boil, but do not boil.
Pour into bowls, filling them halfway.
Put in the refrigerator until it hardens completely (6-8 hours).
Cooking soufflé.
Soak gelatin in 100 ml of cold boiled water.
Leave for the time indicated on the package.
Bring to a boil, but do not boil.
Whip the cream with sugar until a fluffy mass is formed..
Add warm gelatin.
Mix.
Put the soufflé on the frozen jelly.
Grate chocolate.
Sprinkle with chocolate soufflé.
Refrigerate for 3-4 hours.
Enjoy your meal!
