Ingredients
Cream:
- 165 gram Butter 82%, pre-remove from the refrigerator
- 70 gram Cream (35%)
- 1 gram Vanilin
Meringue:
- 390 gram Sugar
- 240 ml Water
- 9 gram Agar-agar
- 100 gram Egg white
- 2 gram Lemon acid
Glaze:
- 110 gram Dark chocolate
- 30 gram Cream (35%)
Instructions
- Prepare all the ingredients so that you do not get distracted in the process.
- Combine the spatula in a bowl-butter, cream and vanilla. Beat with a whisk until creamy, uniform.
- Mix water with agar-agar, bring to 100 degrees, add sugar and boil to 110 degrees. It is very important to monitor the temperature and constantly stir (agar-agar easily burns).
- Closer to the desired temperature, start whipping the proteins with citric acid with a whisk. When the whites are whipped, gradually add the syrup to the whites.
- Mix the resulting meringue with the cream until combined.
- Putting the resulting mass in the frame.
- Level — need to do everything quickly, because agar-agar quickly sets. It's not always possible to make it))
- Remove to the refrigerator for stabilization, cooling for a couple of hours.
- Preparing the glaze. In General, everything is standard. Combine chocolate and cream in a water bath.
- Take the souffle out of the refrigerator, cut into the desired portions.
- Spread on the grill, cover with icing and put in the refrigerator for stabilization.
- Enjoying a great result!)