zalina74 , the idea of using this "Miracle Cocktail" to make a soufflé is new to me. Moreover, I have never even bought it. though I saw it on the counter. Well, just not interested and that's it. Now. to answer your questions in private correspondence. I looked for information about him on the Internet, what kind of animal is this and how to use it for our purposes more rationally.
Here is its composition:
Structure:
Standardized milk, sugar, emulsifier - vegetable and milk fats, carrageenan, flavorings identical to natural, natural dye - annatto.
Description:
Sterilized fat milk cocktail "Miracle-whipping cocktail" vanilla flavor. 5% fat. 1 l
GOST / TU:
TU 9222-038-05268977-03
Everyone knows that the ingredients on the label are written in descending order. Means. most of all in the milk cocktail. Good! Sugar - understandably, the cocktail should be sweet. "Vegetable and milk fats" in the company with an emulsifier put everything in its place. Take a look at the fat content of the product - 5% Not even the fattest old milk will get into a stable foam. which will hold as follows from the description. hour and a half! This means that just a dose of an emulsifier (does not allow the mixture of fats to exfoliate) and a thickener (carrageenan) have been added. Well, paints and flavors are understandable. where without them.
CONCLUSION: we are dealing with a variety of vegetable whipping cream. Just to make a cocktail, not a cream, the manufacturer added milk.
We are satisfied with the taste, smell, and good foaming in the product. Need a different consistency. That is, we go in the opposite direction - from cocktail to cream.
We cannot extract the milk back. This means that the product needs to be thickened even more. In the confectionery industry, there are a lot of ways for this, but only 2 are relatively available to an ordinary housewife - gelatin and agar.
You settled on gelatin. the result is not fully satisfied, you write: "Therefore, I think that it is worth putting more gelatin, but this will make the structure of the soufflé denser. In addition, gelatin" takes away "the color and taste. So, be careful."
Gelatin cannot take away color and taste! He can "dilute" it, but how else, if you added 100 ml of water to a liter of the mixture? 10% is a lot! It was necessary to soak the gelatin in milk, or in drinking cream - then the taste would not be lost. The fact that for 1100 ml of a mixture of gelatin 20 g is not enough is for sure. I think 50 grams would be good for a soufflé.
About replacing gelatin with agar. Definitely, the result would be better with him. In addition, in the warmth the soufflé will not flow like gelatinous. But the catch is technology.
On the one hand, the agar will gel only after boiling, and on the other hand, the whipping cocktail must be well cooled, otherwise the emulsifiers simply will not work and there will be no foam. How to combine 2 elements? I think that agar needs to be boiled in milk and cooled until warm, but not quite, otherwise, once it gets into a cold cocktail, it will quickly grab into a lump and the mixer will break it into small rubber pieces. Take the cocktail separately, and somehow introduce the agar at the end ...
Well, somehow I think so ...
In the photo, the cake looks very wonderful. I don’t know how it tastes with coconut flakes — I’m not a fan of it, but I know many who are ready to add it even to cutlets. Pieces of frozen or fresh berries would be very useful!
Actually, I think. that girls. those who use vegetable cream (or would like to use it, but cannot buy it) will be grateful to you for the idea. Perhaps not to make a soufflé, but to introduce into the composition of creams (for example, curd or yogurt) - the composition of the cocktail is very successful for this!
The shelf life of the box is long. so you can always have on hand so that you can quickly make a cream for a biscuit or roll ... By the way, it will be less fat than with butter or butter - 5% of the total! And the price is good!
Let's wait for the girls to say.
