Dessert in a glass for a candy bar for a birthday: the idea was shared by Liliia Tsvit
In recent years, the candy bar has become a real trend at many parties. Many different small cupcakes, sweets, cakes, and delicious drinks are placed on a separate table. All this beauty is decorated in the same color scheme and style. And in order not to spend a lot of money on cooking and decorating, you can make beautiful desserts with your own hands.
The idea of making soufflé for a candy bar in glasses was shared by the famous Ukrainian confectioner Liliia Tsvit (lilijatsvit) on her Instagram page.
Berry dessert for a candy bar
Ingredients for brown confit:
- blueberry puree – 450 g
- sugar – 120 g
- citric acid – a pinch
- agar-agar – 6 g
- water – 100 ml
Ingredients for the condensed milk soufflé:
- agar-agar – 8 g
- water – 50 ml
- sugar – 250 g
- 82% vegetable oil – 100 g
- condensed milk – 100 g
- proteins – 3 pcs
Preparation of blueberry mass
Method of preparation:
1. Pour cold agar and leave for 30 minutes.
2. Beat the berries in a blender, and rub through a sieve.
Pouring the mass into glasses
3. Put the mashed potatoes in a saucepan and put on the fire.
4. Add agar-agar, sugar and citric acid.
Butter whipping technology for the white layer
5. Bring to a boil, remove from heat, and pour into a container with a spout.
6. Pour the confit into 60 ml glasses, filling the glass 1/3 full.
7. You can use an egg tray and place the glasses at an angle.
Whipping the mass for the white layer
8. Leave it in this position until it is completely frozen.
Method of preparation of soufflé with condensed milk:
1. Mix agar-agar with water again and leave for 30 minutes.
2. Beat soft butter with condensed milk.
3. Whip the whites into a thick foam.
White mass for pouring
4. In a heavy-bottomed saucepan, add the soaked agar-agar and sugar.
5. Cook for 5-7 minutes. The consistency should be a little thick.
6. Beat the whites again and add the agar-agar in a thin stream.
Pouring the mass for solidification
7. Then add the oil mixture by spoonfuls and beat.
8. Put the mixture into a bowl with a spout.
9. Fill the glasses with it to the top and place them in the egg tray.
Dessert with two frozen layers
10. If you don't have time to pour the souffle and it hardens, you can reheat it in the microwave in several passes.
11. Garnish with coconut flakes, frozen blueberries, or other fruits or chocolate figures if desired.
Decorating a dessert in a glass
12. Any berries are suitable for this soufflé.
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