Souffle from apples with gelatin
Soufflé with gelatin is an apple dessert that does not need to be cooked for a long time. If you have a microwave, it will take no more than half an hour to cook this dish, then you will have to wait until the gelatin hardens: usually it takes 2-4 hours. Since the recipe contains just two ingredients that turn into jelly - pectin in apples and gelatin, our soufflé can be ready in about two hours.
You can lower the forms with the finished souffle for a few seconds into hot water and turn it on the plates - the contents will easily fall on the plate. Pour the jam over the dessert and sprinkle with shortbread crumbs!
- Time for preparing: 2 hours
- Servings Per Container: 8
Ingredients for Apple Souffle with Gelatin
- 5 sweet and sour apples;
- 100 g of sugar;
- 25 g of gelatin;
- 2 chicken eggs;
- 100 g of powdered sugar;
- 50 g of plum jam;
- 8 pcs prunes
- 50 g shortbread cookies.
A method of making souffle from apples with gelatin
For this recipe, you can take ready-made applesauce, preferably homemade. You can use baby food, but nothing can replace fresh fruit - the benefits, taste and aroma are unrivaled.
So, cut the middle, cut the apples into slices.
The fastest way to bake apples is with a microwave. We send fruit for 5-6 minutes, then wipe through a sieve. You can first chop the baked apples in a blender, and then pass through a sieve to get rid of pieces of peel.
Soak gelatin. Pour into a bowl, add 30-40 ml of hot water (temperature 80 degrees Celsius), stir until the grains are completely dissolved.
Break the eggs into a bowl, gently separate the yolks from the proteins. We do not need the yolk in this recipe; you can leave it for making homemade mayonnaise.
Beat the whites in a strong foam, when they greatly increase in volume, pour powdered sugar. If you pour the powder all at once, then a cloud of sugar dust will envelop you, so add it in small portions.
Beat the mass for about 5 minutes until stable peaks are obtained.
Mix applesauce with sugar, heat to a boil, cool to a temperature of 80 degrees, add gelatin dissolved in water and mix.
Unlike agar-agar, gelatin can not be boiled for a long time, it loses its gelling properties with prolonged exposure to high temperature and acid.
We combine both masses - applesauce with gelatin and proteins whipped with powdered sugar. Gently mix to make a homogeneous mass.
Take portioned molds or glasses. By the way, the usual forms for cupcakes are also suitable for these purposes. We spread the whipped mass into molds, put it in the refrigerator for 3-4 hours, and even better - for the whole night.
We take the frozen souffle out of the refrigerator, put it in the center by a coffee spoon of plum jam.
Cut prunes into thin strips. Grind shortbread cookies in a blender or grind with a rolling pin.
We put prunes cut in strips on a souffle, sprinkle with a crumb of cookies and immediately serve. Enjoy your meal.
You can leave the apple souffle with gelatin at room temperature, but not for long: after about an hour, it can begin to thaw.
Souffle from apples with gelatin is ready. Enjoy your meal!