Japanese cheesecake soufflé “Zebra”

Recipe Japanese cheesecake soufflé “Zebra”

Ingredients:

125 g of cream cheese at room temperature
120 g of white chocolate
3 cold eggs
1/2 tablespoon of lemon juice and zest of half a lemon

125 g of cream cheese at room temperature
110 g of milk chocolate
3 cold eggs
1 teaspoon vanilla extract

Preparation:

Tart Cover the baking paper and brush with butter.
The proteins separate from the yolks. Heat the oven to 170 C.
White chocolate broken into pieces and put in a water bath. Stir until smooth. Then put back the cream cheese, whip hand mixer. Remove the bowl from the water bath, add the egg yolks with the lemon and zest. Beat all until smooth.

Milk chocolate and mangled to pieces and also put in a water bath. Stir until smooth. Then put back the cream cheese, whip hand mixer. Remove the bowl from the water bath, add the egg yolks with the vanilla. Beat all until smooth.

3 egg whites, beat with a mixer until stable peaks. 1/3 meringue enter into a white mass, mix gently with a spatula pastry that proteins are not settled. Enter the remaining whites and mix well.
Beat remaining 3 egg whites in a similar way and enter them into the mixture with milk chocolate.

Put 3 tablespoons of white cream, and then 6 – brown. In the same way, continue to spread zebra.
Gently shake the mold to remove excess air from the test. Place the cake in the oven for 15 minutes, then the temperature is lowered to 160 C for a further 15 minutes.
Totally cool souffle before, how to get out of shape.

Japanese cheesecake soufflé "Zebra" - http://wonderdump.com/japanese-cheesecake-souffle-zebra/

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