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Raspberry Yogurt Souffle Baskets

By Berta Ing      

Uztailaren 2, 2016

This sand cake baskets with yogurt souffle and whole fresh raspberries on top is a very popular dessert in French bakeries. If you are excited as i am then let’s start cooking!

  • Prep: 1 hr 15 mins
  • Egosten: 1 hr 35 mins
  • Yields: 10 small baskets

Norabide

1In a large bowl combine cottage cheese, egg, salt, sugar, melted butter, top to sift the flour mixed with baking powder, knead the dough.

2Grease the cake basket forms mold\pan with butter and sprinkle with flour.

3Divide and roll the dough into 10 pieces, put into the form and remove the extra dough from the edges.

4Put the cake basket forms with the dough in the fridge until the oven is heated to 190 degrees Celsius.

5Bake the cake baskets for 15-20 minutes them remove them from the oven and chill.

6Whip raspberries in a blender.

7Dissolve gelatin in 50 ml. hot water.

8Whip cream with powdered sugar, mix raspberries with yogurt (it must be at room temperature) and add gelatin.

9Stir, then add the mixture to the cream and mix well again – the souffle is ready!.

10Pour the souffle into the pastry bag or a tight bag with cut corner, fill the cake baskets with souffle, put in the refrigerator overnight.

11Take them out and serve!.

Osagaiak

Ingredients for dough:

90 g. cottage cheese

1 egg

50 oz. butter (melted)

pinch of salt

1 \ 4 tsp baking powder

1 tbsp. spoonful of sugar

150 gr. flour

Ingredients for souffle

200 ml. 33% cream

60 oz. powdered sugar

100 gr. raspberry yogurt

150 gr. fresh raspberries (or thawed in advance)

1 teaspoon instant gelatin

00:00

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