say that it tastes good - nothing to say!That's amazing.However, preparation takes time.What can there are those who want to please your loved one tomorrow this dessert!
You will need:
Strawberry - 300 g
Coconut - 100 g
Egg white - 2 pcs.
Sugar - 190 g
Wheat flour - 60 g
Gelatin - 15 g
vanilla sugar - 15 g
30-33% Cream - 500 ml
Preparation:
strawberries (300 g) put in a bowldefrosted.
coconut flakes (100 g) finely ground in a mill.
Protein whisk (2 pcs.) And sugar (140 grams) - first individual proteins to stable white foam.Then gradually add the sugar and continue whisking for 5-7 minutes more.
Mix on low speed proteins with coconut flour and two tablespoons of wheat flour (60 g).
Baking put baking paper and gently flatten her coconut dough.We put it in the oven at a temperature a little dry for an hour.I have a gas stove, I opened the oven door 10 centimeters - in a sealed whites tend to "tan" to brown.
meantime soaked gelatin (15 g) in half a cup of boiled water.Boiled because it will not be possible to boil, or gelatin can taste bitter.
Here you can escape from the cooking until ispechёtsya coconut cake.
defrosted strawberries grind into a puree and set aside half into a bowl, add vanilla sugar (15 g), and the swollen gelatin.Heated mixture over low heat until gelatin is completely dissolved.Let cool and remove in the refrigerator.
Korzh at this time is removed from the oven and cool down.
Zaymёmsya cream (500 ml).Pour them into the high pot (high to whipping when they are not splattered all around).In a saucepan pour more cold water.During warmer months, the water is best to put ice cubes from the freezer, but the tap water in the winter and so icy.The temperature should be very low - like cold cream.You can even put them before whisking for 15 minutes in the freezer.
in a saucepan with water, put our swim pot with cream and stir initially at a low speed for about a minute.When the cream is slightly vzobyutsya, increasing the speed and continue beating more minutes 7. Somewhere in the fifth minute of the cream made density of sour cream, whipping and at the end will be dense and very strong.We remove them in the refrigerator.
Meanwhile, in the same refrigerator hardens the gelatin mixture.Here comes a very important point - you need to catch a state where the gelatin begins to fasten, but not yet transformed into jelly.He does it very quickly, so I have to check the mixture every 20-30 seconds.The right consistency - as in not very thick jam.The mixture should not pour a spoon and drop in small pieces.
If still frozen gelatin, it is necessary once again to put a bowl on a small fire slightly podtopit jelly, stirring constantly, until all of it has melted.And remove the cooled again.
Strawberry jelly mixed with the cream at low speed.Souffle is we are not very sweet, it is better to feel the taste of strawberries and cream.
now spread butter on a coconut souffle cake.By the way, if he gets too hard, turn it up a solid crust and brush with boiled water.During the night it is well soaked and cut it will be very easy.
to the remaining half of the strawberry puree add a couple of tablespoons of sugar (50 grams) and cook in a thick jam.Let cool, and spread on the souffle.
remains to wait for the morning and cut the cake using molds.
Recipe Tatiana Kartashev
Photo source: foodclub.ru
Articles Source: foodclub.ru
