Soufflé "Bananaberry"

Category: Confectionery
Souffle Bananaberry

Ingredients

For the banana soufflé:
Agar agar 1 tsp
Water 60 g
Sugar 130 g
Butter 100 g
Condensed milk (white) 50 g
Banana (ripe) 70-80 g
Protein (medium egg) 1 PC
Lemon acid 1/4 tsp
For berry soufflé:
Agar agar 1 tsp
Water 40 g
Sugar 130-150 g
Butter 100 g
Condensed milk (white) 50 g
Berry juice (boiled) / puree 30 g (or to taste)
Vanilla extract
Protein (medium sized egg) 1 PC
Lemon acid 1/4 tsp
For decoration:
Black and white chocolate

Cooking method

  • I will make a reservation right away that the amount of sugar for a soufflé depends on your taste and, in this particular case, on the acid of fruit and berry additives. Therefore, be guided by the situation here. I had a concentrated and sour strawberry juice (formed during the drying of strawberries), so I added a little more sugar to the berry part (150 g). Although, to be honest, every time I try to reduce the amount of sugar in agar syrup, I always want to make it even less sweet. As soon as I reach the "critical mass" - I will report back.
  • I also reduced the amount of water, taking into account the additional moisture (compared to the standard recipe that I use)
  • I preheated the banana in the microwave until softened, which at the same time gave it the characteristic taste of dried banana.
  • Then everything follows the standard scheme:
  • Soak agar in water for 2 hours min. After 2 hours, beat the softened butter with condensed milk. Heat the soaked agar until it boils over medium heat (make sure it does not burn), let it boil for about 30 seconds, add all the sugar and stir until it boils. As soon as the mass increases in volume and the white foam rises, you can remove it.
  • Further, the syrup should ideally cool to 80aboutC, but with such a small amount of it, you can not monitor the temperature. (And this is where a stationary mixer is very useful, if any). Beat the protein immediately until soft peaks, and then, adding citric acid, until dry (hard without sugar will not work). Immediately pour the syrup into the protein mass in a thin stream. Then, without stopping whipping, add butter with condensed milk and fruit and berry mass.
  • We spread it in the prepared form and wait until it completely solidifies. Try to act quickly so that the mass does not thicken ahead of time.
  • From the given number of 2 types of soufflé, 6 such hearts are obtained
  • Souffle Bananaberry
  • Cut into halves and connect. Sorry for the "kalyaki-malyaki" instead of the design, but there was no time to fix it. There were also such:
  • Souffle Bananaberry

Note

Aromatic, sweet, banana. Banana was very dominant for me, which cannot be said about strawberries (there was a feeling of some kind of berries with cream, but not strawberries).

VishenkaSV
Vikushonok, what a beauty The photo is very beautiful !! The banana-strawberry combination is very tasty ... There are strawberries and a banana, I will order agar-agar and I will definitely cook this beauty .. Thanks for the recipe
Vicushonok
VishenkaSV, Thank you so much!
Cook for health =)

P.S. Only I didn't really feel the strawberries.
Melanyushka
Very beautiful souffles turned out!
Twist
Vikawhat a delicate souffle! And the photo is so beautiful and appetizing!
Vicushonok
Melanyushka, Thank you!

TwistThank you very much for your rating! I was worried that I might not like it ..
lungwort
Oh, how beautiful! And it should be delicious ....: girl_in_dreams: Great! Urgently bookmarked.
Vicushonok
Lungwort, Thank you!
Maria Al
Option for those who are losing weight!
Thank you, Vikushonok, a wonderful recipe, only I involuntarily got a dietary option: I tried to strictly follow the recipe, got a little worn out and, when I already put it in the molds, I found that the mixed butter with condensed milk was calmly in the refrigerator! I did mix some part, but it didn’t freeze, remained in the form of a cream, so I could compare the taste with butter and condensed milk and without it - it turned out great both! My husband liked it even better without butter and condensed milk.
Vicushonok
Maria Althanks for the experience!
Of course, there can be many options.It's just - a recipe according to GOST "Bird's Milk" (the moderators changed the name of the dessert to "souffle", which, in general, is, in fact, true). I like just such a recipe (I don't mean fruit and other additives now, but only the basic composition), precisely because of its "that" taste. Therefore, I only reduced (and will continue to reduce) the amount of sugar, because it is too cloying for me.
And so, by and large, a soufflé can be prepared only on proteins with sugar and gelatin (without bothering with the search for agar-agar) and it will also be a delicious soufflé. And a lot less calories.
Maria Al
Vikushonok, let's reduce the amount of sugar :) Write how much it turned out not cloying.
Vicushonok
I will definitely write!
Anya-nya
How did you pour it so that you have exactly half a banan, half a strawberry?
An4utka
Anya-nya,
Quote: Vikushonok
Cut into halves and connect.
Anya-nya
aa) you can't even see the cut ... or just from the photo so?
An4utka
Anya-nyait looks like there is a heart on top, probably made of white chocolate. And so, the soufflé connects well if the cut is even.
Vicushonok
An4utka, Anya-nya, yes, that's right, melted white chocolate is poured on top just to cover the joint of the two halves. On a grooved surface, it looked very organic, but on a smooth surface, I wanted to mask it

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