Cupcake “Bird’s milk”

Cupcake “Bird’s milk”.

Chocolate souffle:
5 tbsp cocoa
2 tbsp. Milk (approximately 300-400ml).
5 tbsp sugar
20 c. gelatin
Soak gelatin in cold water for 10-15 minutes. (Leaf gelatine)
Boil cocoa milk, sugar and cocoa powder. Remove from heat, and one by one the leaves of gelatine involve whisk in the cocoa. Once the gelatin razashёlsya cocoa pour into a mold and put in the fridge for about an hour.

Protein souffle:
5 egg whites
Article 5-6. spoons of powdered sugar
lemon juice to taste (I took the juice from 1 medium lemon)
20 c. gelatin.

Soak gelatin in cold water for 10-15 minutes. (Leaf gelatine)
Becky beat with a mixer until thick foam, gradually add the powder and lemon juice.
Gelatin melt 2-3 tablespoons of water over low heat (do not boil)
The warm – not hot gelatin akuratno pour in protein mass stirring mixer 1.
And quickly spread on a frozen chocolate souffle.
Put in refrigerator for an hour – two.
Take the time to cook a souffle protein, wait until fully cooked chocolate.
Ready Souffle easily fall out of shape if to hold the shape of a few seconds in warm water.

кекс птичье молоко

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