Souffle

1 serving


Sugar and water at a ratio of 4: 1 are boiled down to 120 ° C. Gelatin pre-soaked in running water is added. Heat under low heat with stirring until completely dissolved. Hot sugar-gelatin syrup is introduced by a thin trickle into egg whites whipped for 15 - 20 minutes and continues to be whipped till lush mass is obtained. At the end of whipping one adds the prepared homogeneous mixture of softened butter and condensed milk. The whipping is stopped immediately. The mass must be white, homogeneous, lush, well-shape-preserving.