Souffle "Mosaic"
Ingredients
- 500 g of cream (33-35%)
- Sugar 200 g
- 5 bags of colored jelly (semi-finished)
- Gelatin 40 g
Preparation
Jelly cook as it is written on the packaging. Each color is poured into molds different layer of 0.5 - 1 cm.
Put in the fridge to gel well frozen (it takes 3-4 hours).
Gelatin pour 150 ml of cold boiled water and leave for 1 hour.
Ready jelly into cubes.
Gelatin, bring to a boil, but do not boil. Cool.
Whip cream with sugar.
In cream add gelatin and mix.
Add cubes of jelly and mix.
Put into molds and refrigerate for 3-4 hours.
Then remove from the molds and serve.
Bon Appetite!
