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INGREDIENTS |
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* 1 can of condensed milk 397g of
Chantilly Cream
- 50cl cream whipping
- 70g sugar
Italian Meringue
- 4 egg whites
- 125g sugar meal
- 4cl water |
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| PREPARATION |
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| TIME OF PREPARATION : 45 mn |
- 2litres Boil water in a casserole. Put the milk box and let cook for about 30min. whisk milk caramel to complete cooling.
- Mix in a bowl whipping cream and sugar. Beat with an electric mixer for 15min to get a whipped cream.
- Prepare the Italian meringue. (See preparation).
- Stir gently Chantilly cream milk caramelized meringue.
- Expand strips of baking paper, (this band must exceed 4 to 5cm the edge of the pan).
- Driving these bands around your fingers and drop into molds soufflé, on the sticky edges with butter.
- Garnish mussels. Smooth the top with a spatula.
- Increase the extreme cold at least 4 hours.
- Remove the paper gently.
- Smooth the edges and decorate with caramel sauce.
Posted by rima
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