Ingredients
Mounted the cream is not too firm and put it in the refrigerator.
Mounted the egg white until stiff with 40 g of sugar. Separately, whip the yolk with the remaining sugar.
Dissolve the jelly soaked and squeezed in 1 tablespoon of hot milk.
Mix all the compounds, mixing gently with a spatula, from top to bottom.
United the grated zest and the juice of 1/2 lemon. Pour the mixture into a round mold (ø 16-18 cm, h 4 cm) lined with acetate, on the bottom and edges, and level it with a spatula. Put in the freezer for at least 4 hours.
Turn out the soufflé and place it on a serving plate.
Temperate white chocolate: melt 70 g in a bain-marie bringing them to 40 ° C, then add the rest of the chocolate, reduced in large flakes, and mix until reaching 28-29 ° C. Spread the tempered chocolate on an acetate sheet to a thickness of 2-3 mm. Cut out a strip as long as the circumference of the cake and about 3 cm high. When the chocolate has partly congealed while remaining flexible, apply it by making the part with the chocolate adhere around the cake; then remove the acetate.
Serve decorating as desired with meringues and fresh fruit.
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