Cream soufflé with fruit

Cream soufflé with fruit


  • 200 ml cream
  • 100 grams of milk
  • 10 grams of good gelatine
  • 4 tablespoons powdered sugar
  • 1 pear
  • orange

Method of preparation

  • Soak gelatin in milk. Meanwhile, whip the cream with the icing sugar. Already swollen gelatin to melt but not to boil. In a bowl lay out the sliced pears and oranges in large pieces.
  • Mix the gelatin with the cream and pour over fruit. When cool, place in refrigerator for 30 minutes. When the cream hardens, sprinkle with grated chocolate. You can cut into slices and serve.
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