Dessert of the day: Raspberry Souffle

Dessert of the day: Raspberry Souffle 

Pastry chef and owner Oleg Ilyin confectionery shared gourmet recipes

INGREDIENTS:
biscuit:

Egg, 5 pcs.
Sugar, 125 g
Cooley:

Raspberry puree, 190 g
Pectin, 6 g
Sugar 15 g
souffle:

Puree raspberries 220g
Sugar 90 g
Cream 33% fat, 45 g
Liqueur Raspberry, 13 g
Gelatin 10 g
Cream "Elvir" 35% fat, 220 g
PREPARATION:
Mix the flour, egg, sugar, knead the dough. Bake biscuits. Allow to cool.

For coolies (25 g per form) take raspberry puree, pectin and sugar heated to 60 ℃, and then pour in molds and allow to cool. Soufflé mix raspberry puree, sugar, cream 33% and melt on a steam bath. Liquor and gelatin together, enter the whipped cream.