Cream mousse for cake
Description
The dish is prepared without unnecessary complications. Making cream soufflé is not difficult at all; most beginner cooks can't believe they can make it themselves. The most important thing is to follow the step-by-step instructions. Cream soufflé pairs perfectly with various types of dough as well as with fruits (fruit purée). It will give your cake a light and airy texture. 1. Pour gelatin into a bowl, add cold purified water, mix and let stand for 15 minutes to bloom. Prepare a double boiler, place the bowl with gelatin and water over it, stirring until the dry mixture is completely dissolved. 2. Remove the bowl from the double boiler and let it sit for 5 minutes. Transfer egg whites into a bowl and place them in the freezer for 10–15 minutes. 3. Take the egg whites out of the freezer, add citric acid and beat until stiff peaks form. 4. Gradually add powdered sugar while continuing to beat. Once the mixture becomes fluffy, slowly pour in the cooled gelatin mixture in a thin stream. Mix with a spatula or using a mixer at low speed. The cream soufflé is now ready to use. Serve the finished dessert immediately.