It is impossible to describe the taste of this wonderful dessert, it is necessary to try. Amazingly — tender and aerial cloud just melt in your mouth! No souffle out of the store with it can not be compared.
Cherry jelly — 1 pack
Sugar — 100 g
Gelatin — 10 g
cold boiled water — 50 ml
boiling water — 150 ml
1. Fill the gelatin with cold boiled water, give the stand and swell. Sugar is mixed with the jelly and pour boiling water, let stand for 15 minutes, stirring constantly. To add gelatin jelly and sugar over low heat bring to a complete dissolution of the gelatin. The mixture is filtered and allowed to cool to room temperature.
2. Then, beat it with a mixer for at least 15 minutes, better than 20. The mixture will be light and airy. Now shift the mixture into pre-laid by baking paper (the form of approximately 15 x 22). We put the form in a cool place for 24 hours. After that time, sprinkle work surface with icing sugar, invert the frozen mass and cut with a sharp knife.