Creamy soufflé "In the blue sea, in white foam"

Category: Confectionery

Ingredients
For soufflé
cream cheese	300 gr.
milk	100 ml
sugar	70 gr.
White chocolate	70 gr.
gelatin	10-12 g
cream 33%	250 ml.
powdered sugar	70 gr.
blue food coloring
biscuit cake
colorful jelly

Cooking method

Honestly, I thought for a long time whether or not to exhibit this recipe. The problem is that I photographed it in the process of cooking, and already gave it to be eaten. I was going to sit down to draw up a recipe, and suddenly, there is not a single photo on the phone at all. My son took the phone to play, he shook something there. Well, and ((((((((Well, at least, the soufflé has not been eaten yet and I was able to photograph at least a slice. The soufflé is very tasty and I will repeat it, so we will reproduce the process. For now, take the word)))).
So let's get started.
1. Prepare jelly. I took two sachets - yellow and green and diluted with half the amount of water prescribed according to the instructions. Pour into flat bottom molds. Yellow separately, green separately and set to freeze.
2. Squeeze yellow circles out of the frozen jelly with cookie cutters - this will be the sun and green fish. Fold the circles in a sausage, fish too and send to the freezer for 10-15 minutes.
3. For soufflé - soak gelatin in 50 ml. water. Boil the milk with sugar, add the chocolate pieces and stir until smooth.
4. Add gelatin to milk, mix thoroughly, cool to room temperature.
5. Beat the cream with powdered sugar.
6. Grind the cream cheese. Add whipped cream to it. I did it at low speed of the mixer. Whisk in a thin stream and add the milk-chocolate gelatin mixture. The mass will not be liquid, but not tight either.
7. Divide the souffle mass into 3 parts. Leave 2-3 spoons white. And paint the remaining two equal parts in a darker blue color and in a pale blue.
8. Cut the biscuit cake so that it is 1 cm smaller on all sides than the size of the mold in which we will collect.
9. We collect. Cover the form with foil. I used roll baking bags. Spreads a lighter mass on the bottom, press the yellow jelly sausage into it so that it almost completely drowns in the soufflé. We try to make the surface of this layer uneven. With a spoon, pull like small waves to the top.
10. Put the souffle in the freezer for 10 minutes.
11. Apply strokes of white soufflé on the blue layer - like foam on the waves and again in frost for a couple of minutes.
12. Spread out some blue soufflé. We spread the fish sausage and pour out the rest of the soufflé.
13. Press the biscuit cake in the soufflé so that on the sides it squeezes out flush with the edge of the cake. By the way, I had a honey cake left over from another cake. With this souffle ................... ...... Story!
14. If you decide to wipe it with a mirror glaze, then send the soufflé to the freezer. If you have not decided - then in the refrigerator until it solidifies.
15. Turn over, pull it over the edges of the film. Carefully remove the film. On a cut of this soufflé, you get blue seas, foam, blue skies and green fish.