Soufflé without agar

Category: Confectionery

Ingredients
Protein	3 pcs
Sugar	1 glass
Gummy marmalade	50 g

Cooking method

I will tell you about one \ "Confectionery trick \", which I was hatching in my thoughts for a long time, but only recently embodied. I can't say what happened 100%, but the technology and the principle, I think, are worthy of everyone's attention. I propose to develop the recipe and supplement it with my own observations and conclusions. I have not seen anything like this anywhere on the Internet, so I claim to be a discoverer
Since agar remained unattainable for most of our craftswomen, I thought for a long time and painfully how to replace it. The idea was born: to use gummies. I bought \ "Frutella \" (at the checkout in multi-colored bags - \ "Worms \" \ "Bears \", etc.), read the composition. Pectin, sugar and all sorts of regulators are written. The resilience impressed me. I brought it home. While I was going to experiment - the package was eaten by namesakes. In another store I bought it by weight (200 rubles / kg). I selected the yellow-orange ones (without green ones, so as not to spoil the color), weighed 50 grams and put them in a bowl. I put it on a water bath to warm up. The microwave trick did not work - everything was fried to the bowl faster than it melted.
I poured 2 tablespoons of water onto the figures so that they were not very thick. Gently, covering the top with a lid, melted.
She turned off the heat, covered the lid again and set it aside.
From 3 proteins and 1 glass of sugar, she began to make a custard protein cream according to the traditional recipe. As soon as the syrup was poured, the assistant poured the melted \ "bears \" into the same place. I cooled it as usual. Here's what happened

Note

My conclusions and impressions.
50 grams of gummy bears per serving \ "3 proteins + 1 glass of sugar \" is not enough. You need to double, or even triple the bookmark. Soufflé keeps its shape, of course, but I want more rubberiness.
The taste of the soufflé with a bright flavor of fruit sweets. It will be superfluous to add vanillin. The taste is very pleasant, my children immediately devoured everything with spoons.
General conclusion.
When refining a recipe, gummies can be a worthy substitute (although only in some recipes) for agar or pectin. The taste of the souffle is so unusual that your family will never guess what it is from. And it is made of \ "worms \" and \ "bear meat \"!