Lean tender cake souffl

The proposed recipe of tender lean cake souffl with orange marmalade.

Persimmon (large) - 1 piece
Juice from one orange - 150 ml
Jam "Mheavy" orange - 3 tbsp
Gelatin - 4 tsp. (if hold the post, then use 4 g agar-agar)

From oranges to make the juice, we need 150ml. Gelatin soaked in orange juice before swelling. Cut with a little orange peel zest, cut into thin strips.

Persimmon peel film and remove the seeds.

The persimmon pulp (about 150g) place in a bowl blender, add 1 tablespoon orange jam, grind until smooth.

In orange juice pour the powder agar-agar and bring to a boil over low heat. Cook, stirring occasionally, 3 minutes and pour in the pureed persimmon jam.

Beat the mixture with a mixer to increase in 2 times.

Pour into molds, put into the refrigerator for a couple of hours to freeze.

The finished cake to be removed from the molds, decorating orange marmalade "Mheavy and strips of peel.