● 200g low-fat yogurt
● 200g of milk
● 3 eggs (yolks separated from proteins)
● 6 tbsp sugar
● 10 tablespoons water
● 1 tablespoon +1 Tsp starch
● 4 pears (I juicy)
● 0,25 tsp soda
● 0,25 tsp citric acid
● 1,25 tbsp gelatin
● 1 tbsp. + 1 tablespoon water
Heat oven to 180 0C. Pure 1 pear. Cut into small pieces. 3 tbsp sugar pour in a saucepan, add 1 tablespoon water. Dissolve the sugar and wait until it becomes a beautiful golden color, add another 5 tbsp hot water. Obtain a liquid amber syrup.
Now add finely chopped pear in it and boil it until soft. Once the pears are soft, stir pear syrup blender until smooth.
Beat the egg yolks with a mixer, adding in them 3 tbsp pear syrup. Beat the egg whites into a thick foam and slowly pour the remaining pear syrup, continuing to beat until soft peak.
In a separate bowl of whipped egg yolks we select 1/3, 1/3 of the beaten egg whites, 1 tablespoon starch, 0.25 tsp soda, 0.25 tsp citric acid, and gently but firmly mixed to form the dough opal, but there were no lumps.
We spread the batter into the pan, the bottom of which lay a parchment. Bake for 12 minutes at 180 0C.
Air pear-caramel cream soufflé
Add the remaining beaten egg yolks 1 tsp starch.
Heat the milk in a saucepan and heated, but not boiling. As soon as the milk will thin plyonochku, pour some milk into the beaten egg yolks and mix. Now pour yolk mass in a saucepan with the hot milk and cook the custard over medium heat, stirring constantly with a wooden spatula. Throwing and can not depart from the cream! Otherwise, it makes a great omelet
Once the cream to thicken and begin nachet bubbles appear, remove it from the heat. To dissolve 1 tablespoon 5 tablespoons gelatin water and add it to the cream. We shift into a cold bowl of cream and allowed to cool. Now add in a yogurt and the remaining beaten egg whites. Gently mix.
Spread on bottom of cake mold, pour over our souffle cream and put in refrigerator for freezing.
While the cake freezes, prepare the top of the caramel pears.
Clean 3 pears. Cut in half. In a saucepan pour 3 tablespoons sugar and 1 tbsp Water dissolves the sugar and wait until it becomes a beautiful golden color, add another 1 tbsp. hot water. Obtain a liquid amber syrup (more than in the first stage). Put the halves of pears in syrup and boil under the lid closed for 10 minutes.
After 5 minutes of cooking pears is flip. Pears take out of syrup and allowed to cool. The remaining syrup is boiled so that it covers the bottom of a skillet 3mm (approximately). Dissolve the 1.ch.l. gelatin syrup. Syrup set aside to cool.
Halved pears cut into thin plates.
We took out the cake from the refrigerator and spread the beautiful pear on the cake.
Top pour boiled syrup with gelatin. He will give a shine pears.
In total, the cake should stand in the refrigerator at least 4 hours before the spacecraft it can be cut. The cake can be decorated with star anise (aniseed) and cinnamon stick.