You will need
- 1 Cup milk
- 35 g of gelatin
- 0.5 cups of water
- 250 g butter
- 8 eggs
- 1.5 cups of sugar
- 1 tbsp flour
- ¼ Teaspoon vanilla
Soak gelatin in cold water and leave for 20 minutes.
Separate the yolks from the whites.
Proteins put in the refrigerator.
The incandescent pound yolks with half the sugar.
A thin stream pour the milk, add the flour and stir until smooth.
Place the mixture on a steam bath and stirring constantly, bring to a boil.
Put the mixture to cool.
Whisk hot butter.
To the cooled mixture add the oil and vanilla.
Whisk the cream in a blender.
Heat gelatin until dissolved.
Cool gelatin to room temperature.
While gelatin cools, whip the chilled whites.
Adding sugar in small portions, whip the egg whites to stiff foam.
Continuing to whisk, pour a thin stream into proteins gelatin.
Carefully so as not opal, mix whites with cream.
Put the soufflé on the cakes and refrigerate them for 2-2.5 hours.