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Berry soufflé with cream and mascarpone.
Category: Confectionery
Ingredients
Cream in the original recipe 38% I have homemade (I don't know what fat content) 400g
Gelatin in the original recipe is soaked in water, I soak in berry juice. 20g
frozen or fresh berries 300g
Sugar or powder 300-400g
mascarpone 300gr
Vanilla sugar
Cooking method

Soak the gelatin, and dissolve it over a fire or in a bath until transparent.
Defrost the berries and make mashed potatoes.
Whip the cream, add mascarpone and sugar (preferably powder), vanilla.
In a small drop, with a teaspoon, mix the creamy mass into the gelatin to even out the temperature.
As soon as the mass has become cool, pour it into a common bowl with a creamy mascarpon mass, whisk.
Then pour the berry mixture there and beat a little more.
If the berry puree is taken out of the refrigerator immediately before pouring, then it sets almost immediately.

Note
Recipe by Olga Patrakova.

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