The name characterizes the dessert completely. The sense is in that fresh berries aren’t used. Everything is cooked from natural frozen mashed berries. It can be any to your taste. I prefer blackberry and blackcurrant. The souffle basis is always gelatin.
There is also a cocoa biscuit in the dessert (as in the chocolate cake with strawberries & bananas). Everything is simple – the soaked biscuit, souffle, sauce of puree and souffle again. It is possible to decorate it with frozen berries, it will look winter-like. For bigger effect it is possible to strew it with powdered sugar.
- 100 grams of sugar
- 100 grams of water
- 30 ml of cherry liqueur
- 250 ml of vegetable cream
- 250 ml of fat cream (33-35%)
- 100 grams of white egg
- 200 grams of sugar
- 50 ml of water
- 250 grams of mashed blackberry
- 50 grams of sugar
- 30 grams of gelatin
- 370 grams of mashed blackcurrant
- 70 grams of sugar
- 15 grams of gelatin
At first bake a cocoa biscuit on which we will pour souffle. cut out the cooled-down biscuit according to iron form (it can be any, I prefer rectangular).
Clean the biscuit from the top layer, it is obligatory. Now boil impregnation, it is a classical syrup “one to one”. In our case this is 100 grams of sugar & 100 ml of water, simply bring it to boiling and it is done. As soon as it will cool down, add cherry liqueur and plentifully soak the biscuit.
Cook souffle, here the main thing is to observe sequence. First of all soak 30 grams of gelatin in cold water (use sheet gelatin). Further mix vegetable cream to a dense state, put it aside. Now boil the frozen mashed blackberry with 50 grams of sugar.
As soon as it boil, take it away from fire and add 30 grams of the soaked gelatin. Stir till gelatin dissolute completely. Then cook the Italian meringue. That is put 200 grams of sugar and 50 ml of water on slow fire. Also mix 100 grams of white egg to the condition of “cloud” in the mixer (with the attachment “whisk”, of course).
As soon as syrup boil, pour in it mixed white egg. So we “boil” it and get the Italian meringue. Pour warm mix of gelatin with puree there, without stoping to mix it. And at last pour fat cream there slowly. Mix has to become smooth and beautiful violet colour.
Mix the given mixture with the mixed vegetable cream. Stir with a whisk delicately. Do it till there will be no lumps, but don’t shake it. Divide the souffle into two equal parts. Fill in one part in the form of biscuit. Even the layer and put in a freezer for fast solidification. Put aside the second part.
Now cook puree for the layer. This is 370 grams of mashed blackcurrant, 70 grams of sugar and 15 grams of gelatin (sheet one and, of course, soaked in cold water previously). Heat puree with sugar on slow fire, remove from fire and we add the soaked gelatin. Stir it till it dissolute and put aside in order it cool down.
When souffle hardened enough in the freezer, get a form. And pour the warm (but not hot!) mass of mashed blackcurrant on the souffle of blackberry. Even the layer and put in the freezer again. Now wait till it harden and put the second part of the souffle above. Keep in a refrigerator no more than 1 week.