№105 Souffle
** Characteristics of a semi-finished product. ** A thick, fluffy mass of white color, well retaining its shape.
Hot sugar-agar syrup is introduced in a thin stream into the egg whites, beaten for 15–20 minutes, and beating is continued until a fluffy mass is obtained.
At the end of whipping, add a prepared homogeneous mixture of softened butter, condensed milk, citrus essence and stop whipping immediately.