Soufflé tender with "Nutella"

Soufflé tender with "Nutella"

Category: Confectionery

Ingredients
Paste "Nutella"	100 g
Cream cheese or ricotta	100 g
Milk	50 ml
Gelatin	0.5 tbsp. l.
Cointreau (rum, chocolate liqueur, etc.)	25 ml
Cream 33%	200 ml

Cooking method

• Soak gelatin in milk, let it swell and dissolve (in micro 30 sec. At maximum or heat on fire, but do not bring to a boil). Mix Nutella and crême with alcohol and hot gelatin. Whip the cream and stir into the mixture. Let it freeze in the refrigerator.

Note

Thanks for the recipe to Katya-Ponchita from the carina-forum.
words of the author with my photo

Instead of gelatin, you can use 1 coffee spoon of agar agar. It does not need to be soaked. Just stir in liquid and bring to a boil. It is healthy and gelatinous even at room temperature

Alexandra, I have not tried ...
Boil 50ml of milk? or in the water more?

[GruSha,]

GruSha,

Elena Stoyanova published a whole book about agar-agar as a hunger trap with a bunch of recipes for desserts and savory dishes. It is a calorie-free vegetable fiber that contains iodine and beneficial minerals. Feeling of hunger slows down. With zero calories, it prevents overeating.

The 50 grams of milk in the recipe is enough. Pour hot milk into agar, stir and bring to a boil. The rest of the ingredients should be at room temperature, so as not to gel with lumps.

Alexandra, I only baked bird's milk with agar once ...
I'm waiting for your version with agar as an option

Interesting property, who would have thought

Grushenka, alas - I don't do anything sweet, after all, diabetes.

I use agar right now: for the effect of satiety without food, it must be consumed in hot drink - in soup, tea, juice, cocoa. Gelling at body temperature creates a super satiety effect. I drink my evening cocoa on water with agar at the rate of 1 coffee spoon per 250 ml of liquid.

And adding agar, for example, to a glass of tomato juice plus dry Italian herbs gives a real thick Italian tomato soup. Jellied fish, curd mousse, cheese mousse with bran ... there is a whole piggy bank of recipes on the site

Alexandra, thanks for the link ...
I'll go read it)))

here

🔗

Thanks for the recipe! Delicate, sweet and delicious! It's a pity that you can't do it often ... It's too caloric



And insanely fragrant! Made with almond liqueur ..

What a treat!

What a treat!

Well, what are you .. Straight embarrassed ... This deliciousness turned out only thanks to your recipe! You always have such delicious and professional photos that you just want to try it!
And this dessert turned out spontaneously. Everything that was needed was at home. Thanks again! You are smart!

Thank you so much, very nice