I share the cooking recipe:
Add softened butter to a mixing bowl. I beat it well with a mixer. The oil becomes light, increases in volume.
I add condensed milk at room temperature, in parts, about three times. I beat It turns out a beautiful, thick, lush cream.
Pour 300 grams of sugar into a saucepan, pour 150 ml of water, add salt, vanilla sugar and agar-agar.
I mix everything well and put the saucepan to heat up. The heating temperature is average. I mix the liquid well so that the sugar dissolves and the agar-agar does not stick to the bottom.
As soon as the liquid starts to boil, I cook proteins. I pour 3 egg whites into a mixing bowl, add a pinch of citric acid and start whipping, while sometimes stirring the liquid in the saucepan.
The syrup should be heated to a temperature above 100 degrees, approximately 105-110. It is better to measure with a thermometer. If it is not there, wait until the syrup begins to flow from the spatula in a continuous thread.
Beat the whites again at low speed and pour the syrup into them in a thin stream. It is desirable that it does not run down the edges of the plate to the bottom and does not fall on the crowns.
As soon as I pour in all the syrup, I beat for about two more minutes at high speed. A dense mass of protein should be obtained. I add the prepared cream to it 3-4 times and mix at a low speed. I clean the edges of the plate and once again go through the mixer at a low speed. I prepared the form for the dessert in advance. Wrapped with film on top.
The mass with agar-agar solidifies very quickly, it must be immediately poured into the mold and leveled. I take the souffle to the refrigerator for about an hour to harden.
The soufflé became elastic and hardened well. I cut it into squares. It turns out 36 of the most delicious candies, their size is a little more than three centimeters.
Roll the candies in cocoa powder. Bon appetit!
Ingredients:
CREAM:
Butter – 150 g
Condensed milk – 150 g
SYRUP:
Sugar – 300 g
Water – 150 ml
Agar-agar – 12 g
Vanillin to taste
SOUFFLE:
Egg white ~ 100 g (3 eggs)
Citric acid – a little
A pinch of salt