Cake soufflé cream

8 servings
1 day

How do I make cake souffle cream? First of all, soak the gelatin in cold water and let it stand for 20 minutes to swell.

Separately, pour 200 grams of milk into the bucket.

Add sugar to it.

Stir in the starch so that there are no lumps. To do this, pour the starch into a separate cup and pour some milk into it. Stir the starch with the milk until smooth and only then pour into the ladle with the milk. Place the bucket on a small heat and bring to the boil, with constant stirring. Milk will thicken.

Add the swollen gelatin to the thickened hot mass.

Mix well until completely dissolved.

Fold the broken white chocolate into a separate bucket. Choose chocolate of good quality, with natural cocoa butter.

Add the remaining 150 grams of milk. Bring to a boil over a low heat and let the chocolate melt.

Then combine both masses - chocolate with milk and gelatin - until smooth. Cool everything to room temperature.

Whisk the cream the next step (be sure to chill them before whisking). To do this, combine the fatty cream (at least 33% fat) with powdered sugar and whisk until fluffy. It is not necessary to beat to stable peaks, otherwise it will be difficult to interfere in the cream.

Add a little whipped cream to the cooled gelatin mass and gently stir in with a whisk.

It should turn out such a lush, thick, homogeneous mass.

Pour the finished soufflé cream into the cake tin. In this case, you can layer it with biscuits or berry confit. Put the tin with the cake in the freezer or in the refrigerator for several hours so that the mass freezes well.

This mass can also be used for desserts - put it in cremans and also cool.

Carefully remove the frozen cake from the mold with a knife. You can simply decorate it with berries and serve it. Or you can pour chocolate glaze. This is already for your taste. Have a nice tea party!