Малиновая начинка и крем на сливках для торта "Молочная девочка". Урок 2 - Начинка

Get even more free courses at 👉https://savkina-ek.com/banana RECIPE: 🌿200g Raspberry Puree (or 300g frozen raspberries for puree) 🌿50g Sugar 🌿14g Cornstarch 1. Defrost the raspberries, blend them, and pass them through a sieve to make 200g of puree. 2. Combine the puree, sugar, and cornstarch in a saucepan and stir. 3. Bring to a boil, whisking constantly. Cook for 30-40 seconds until thick (like thick jelly). 4. Pour the prepared filling into a bowl, cool, and use. Storage: Store in an airtight container in the refrigerator for up to 5 days. Freeze for up to 2 months (defrost in the refrigerator; after defrosting, you'll need to boil the filling again until it comes to a boil). Cream Soufflé Cream: 🌿500g 33% Cream (for whipping) 🌿10g Gelatin (200-220 bloom) 🌿50g Cold Water 🌿100g 33% Cream (for heating) 🌿300g Condensed Milk (or condensed cream) 1. Soak the gelatin in cold water. Let it sit on the counter for 5 minutes to thicken. 2. Whip 500g of heavy cream until soft peaks form (the consistency of sour cream). 3. Combine 100g of heavy cream and condensed milk in a saucepan and, stirring constantly, bring almost to a boil. 4. Add the softened gelatin to the hot mixture and stir until smooth, until the gelatin has completely melted. 5. Pour the hot syrup into the whipped cream and mix with a spatula or mixer on low speed until smooth. 5. Refrigerate for 1-2 hours, or freeze for 30-60 minutes, until the cream has completely set like a soufflé. 6. Remove the cream from the refrigerator and beat with a mixer until smooth. The cream will have a STRANGE consistency, don't worry! It's like chunks/soufflés, that's how it should be; everything will be perfect in the cake. 7. Use for assembling the cake. Storage: Store in an airtight container in the refrigerator for up to 3 days, in the freezer for up to 2 months. Defrost in the refrigerator. Beat before using.