Create a mood for yourself - make tangerine soup. An exquisite, wonderful flavor combination of ingredients will not leave indifferent not only true chocolate lovers, but also everyone who will feel the fabulous aroma of tangerines.
It is necessary
- For soufflé:
- - 50 g of white chocolate;
- - 10 g of sheet gelatin;
- - 160 g of natural dense yogurt;
- - 220 g cream (from 33%);
- - 55 g caxapa.
- For tangerine soup:
- - 600 ml freshly squeezed tangerine
- juice;
- - 4 teaspoons of sugar;
- - 1 teaspoon of rice starch;
- - 2 sprigs of mint (for decoration).
- For strawberry tartare:
- - 60 g of thawed strawberries;
- - 1 tablespoon of water;
- - 20 g sugar or to taste.
Instructions
Step 1
Make a soufflé. Cut the chocolate into small pieces. Place in a heat-resistant dish and melt in a water bath. Soak the gelatin and let it swell.
Step 2
Combine yogurt with cream, add sugar, mix thoroughly. Heat until almost boiling, remove from heat and stir in chocolate.
Step 3
Add the squeezed gelatin and beat until smooth (if the gelatin is not completely dispersed, pass the mixture through a sieve).
Step 4
Pour the soufflé into a square shape 20 * 20 cm. Cool, cover with foil and send to the refrigerator to freeze. For the soup, pour the juice into a saucepan, add sugar and heat over low heat until boiling.
Step 5
Dissolve the starch in one tablespoon of water. Add starch in a thin stream to the soup, stirring constantly with a whisk.
Step 6
The starch should dissolve completely. If any lumps remain, pass the soup through a fine sieve.
Cool and refrigerate.
Step 7
For tartare, chop the strawberries in a blender and pass through a sieve. Stir in water, sugar and evaporate the resulting mixture until thick. Cool it down.
Step 8
Pour the soup into bowls. Cut the jelly into 2 cm cubes and place 5 cubes in each plate. Place half a teaspoon of strawberry tartare between them. Garnish with mint leaves and serve.
