Simple, but very delicious.
- 200 ml Demi Creme Fraiche
- 300 grams of fresh berry mix
- 1 tablespoon powdered sugar
- a few mint leaves
- 1 teaspoon vanilla essence
- a few biscuits with butter
- 1 tablespoon Cordial shock
Preparation time: less than 15 minutes
RECIPE PREPARATION Express fruit dessert:
Beat Demi Creme Fraiche for a few minutes, along with powdered sugar and vanilla essence, until aerated. Pour into a bowl.
Place the fruit in a bowl, add the mint leaves and the Cordial.
Serve the biscuits with fresh cream and fresh fruit.
(P) These champagne desserts will delight your taste buds!
Sparkling and refined, champagne is one of the favorite drinks of women. It can be associated with a lot of culinary preparations, but it becomes an ingredient & # 8222delicious & # 8221 when used in the preparation of desserts.
So, if you have a predilection for champagne and you want to use it for desserts when cooking, discover some recipes that will impress your guests and for which you will receive the most appreciation!
Desert with champagne and raspberries
Light and velvety, this dessert is ideal for days when you feel the need for something sweet and refreshing. If you like raspberries and want to make a dessert that will stay in your mind, here's a great idea!
Mix the yolks with the sugar on a steam bath, add the drink and mix with a whisk until the composition thickens. Place the fruit in small muffin tins and pour a few teaspoons of the composition on top.
Put the molds in the preheated oven at 180 degrees and leave them for 25 minutes, until they pass the toothpick test. Powder them with sugar or garnish them with fresh fruit and you will get a sensational image!
Rosé champagne jelly
Appetizing and colorful, this dessert will be the & # 8222star & # 8221 dinner you organize for friends and family. It is easy to make and does not require many ingredients.
half a tablespoon of sugar
In a small saucepan, put 100 ml of water and sugar and stir over medium heat for 5 minutes. Remove from the heat and allow to cool. Dissolve the gelatin in the remaining water and let it soften, then add it over the composition of water with sugar and mix for 5 minutes.
Add the champagne and mix, then strain through a fine sieve. Use bowls or cups in which to pour the composition and leave them in the fridge for a few hours. Before serving, sprinkle a drop of this royal drink over the jelly.
Champagne foam with strawberries
If you do not want to put too much effort into preparing a tasty and good-looking dessert, choose a recipe in which imagination is the key word. Rely on sophistication and simplicity and you will surely enjoy amazing results. This glass dessert is simply another way to serve your favorite drink with your loved ones.
2 g gelatin and 2 tablespoons cold sparkling wine
Hydrate the gelatin with two tablespoons of cold drink from the 90 ml. Wash the strawberries and cut them into pieces. Distribute them evenly in glasses. Melt the hydrated gelatin on a steam bath, then add the rest of the sparkling wine and mix very well. Let it cool and pour it into glasses, over the strawberries. Refrigerate the glasses until the foam is ready.
For the foam, hydrate the gelatin in two tablespoons of cold sparkling wine and heat the remaining 50 ml. In a bowl, mix the yolk with a tablespoon of 40 g sugar and add, in a thin layer, the hot champagne, stirring constantly. Move the bowl to the steam bath and stir until the cream thickens.
Drain the excess hydrated gelatin and melt it on steam. Add the gelatin to the hot cream, stir and allow to cool to room temperature. Beat the egg whites with a pinch of salt, then gradually add the sugar until you get a shiny cream. First incorporate a tablespoon of foam into the cream and mix gently. Add the rest of the foam and mix until smooth.
Pour the cream with a pos in glasses over the strawberries with gelatin and leave the glasses in the fridge for another hour. Decorate with halved strawberries and you will get an irresistible delight.
3 recipes with berries. Delicious weekend desserts
The berries can be used both frozen and fresh. It is an important source of antioxidants and vitamins. Try 3 berries recipes too.
Ingredient: for the dough: 250 g flour, 125 g sugar, 135 g butter, an egg,
a yolk, grated peel of a lemon, a pinch of salt and butter to grease the shape for the filling: 250 g mascarpone, 160 ml liquid cream, 200 g blackberries, 5 tablespoons vanilla sugar
Preparation: cut the butter into pieces and let it soften at room temperature.
Put the flour in a bowl and in the middle the sugar, egg, egg yolk, pieces of butter, grated lemon peel and salt. Stir quickly to form the dough, then place in a food foil for 30 minutes in the refrigerator. For the filling, rub the mascarpone cheese with the powdered sugar and add the liquid sage and let it cool. Roll out the dough with a rolling pin in a 0.5 cm layer. Grease a tart form with butter, then sprinkle with breadcrumbs. Put the dough and place in the preheated oven at 180 degrees for 30 minutes. The resulting top is left to cool. After it has cooled completely, add the cream and garnish with blackberries.
Ingredient: 500 g blueberries, 200 g sugar, 2 egg whites, a tablespoon of lemon juice, mint
Preparation: pass the fruit together with the sugar (keep a few for decoration). Separately, with the help of a mixer, whisk the two egg whites together with the lemon juice. Then gradually incorporate in the egg cream, blueberries and sugar and mix until you get a fine foam the consistency of a yogurt that is put in cups. Garnish with blueberries and mint. It's better after it's a little cold.
Ingredient: countertop: 200 g digestive biscuits, 100 ml melted butter cream- 500 g mascarpone, 350 g Greek yogurt (10%), 5 tablespoons honey, a vial of vanilla essence, 1 sachet of vegetable gelatin topping: 250 raspberries, mint leaves
Preparation: crumbs- crush the biscuits in a bag or robot and mix with the butter. Sprinkle the mixture well in a round tray with a removable bottom (22 cm in diameter). Cream: mix well with mascarpone cheese, yogurt, honey and vanilla. Add the gelatin dissolved in 50 ml of hot water and mix a little more. Pour the fine cream obtained over the biscuit top and put the cheesecake in the fridge to harden. Topping: garnish with raspberries and mint leaves before serving.
Summer fruit dessert
Appetizing, well-syruped (with sweet fruit juice) and almost no fat & # 8211 three reasons why you choose it without hesitation.
Preparation time: 35 min., Plus the time to keep cold overnight
200 calories, 1 g fat per serving
- 800 g assorted mixture of summer fruits (raspberries, strawberries, blackberries, blueberries)
- 85 g sugar
- peel of 1 lemon, strip race
- 3 tablespoons blackcurrant liqueur
- 10 slices of toast, dry, peeled
1 & # 8211 Line a 1 liter bowl with cling film. In a bowl, put the fruit, sugar, lemon peel and 150 ml of water. Put the bowl on the fire, at low temperature, and leave for 5 minutes, until the sugar dissolves and the fruits begin to soften.
Add the liqueur and allow to cool.
2 & # 8211 Cut a slice of bread round to line the base of the bowl. Use the remaining slices to line the walls of the bowl, placing them on top of each other (as in the picture). Make sure that the base is completely covered, as tight as possible.
3 & # 8211 Using a whisk, remove the lemon peel from the fruit mixture and place the fruit in the prepared bowl. Pour the fruit juice over the slices of bread so that it soaks evenly. Set aside about 100 ml of fruit juice. Place 1 slice of bread over the fruit and cover the gaps on the edge with smaller pieces of bread.
Cover the bowl with cling film.
4 & # 8211 Place a plate on top of the bowl, face up, and press with 2 cans. Refrigerate overnight. Pour the contents on a plate and pour the preserved fruit juice on top.
Serve garnished with some fresh fruit and a mint leaf.
- The secret of the success of this dessert is that all the slices of bread overlap and thus all the fruits are trapped inside.
- Slices of bread should not be fresh, as they will not absorb the juice of the fruit. You can dry them in the oven for a few minutes before using them.
- Dumping the dessert on the plate must be done carefully, because it will be quite difficult to detach from the bowl if the recipe was successful. That's why & quot; help & quot it to fall, with a short slap or pull a little on the edges of the foil.
If you want to serve the dessert on the same day you prepare it, soak the slices of bread in the fruit juice from the very beginning.
I opened my newest restaurant in a complicated period for restaurants, and with the arrival of the cold, the terrace, although still functional, is not the place to comfortably enjoy a hearty meal. So I thought of coming to the houses of the people with the Moroccan food I serve here. And if a tajine is harder to deliver fresh and tasty now, the selection of stuffed pita we have prepared for the Mace express package is exactly what you need for a Hadad home meal.
The pita recipe is a patented one by me, which we make in our restaurant. And then it fills with four types of fillings.
The vegetarian sandwich is made with eggplant, tahini, fresh and pickled cucumbers, tomatoes, egg, parsley and spicy mango sauce.
Chicken pita is a kind of Jerusalem mix made from boneless chicken leg, pan-fried with onions, parsley and ras-el-hanout spices, sandwiched with green tahini (parsley tahini), pickles and carrot salad with tomatoes.
For falafel, I chose to make lentil meatballs, not the classic chickpea meatballs. They are served with sauerkraut, pickles, tomatoes, and fresh cucumbers, plus normal tahini.
The last of the pitches in the Mace Express box is filled with grilled Moroccan kofta, made from beef neck, seasoned with yogurt and tomato and cucumber salad.
Along with these are three more sauces: spicy mango, yogurt with sweet harissa and tahini.
This is the classic combination for the box, but for vegetarians, I can only prepare it with meatless pies.
1. Place the tart sheet on the serving platter to have a base. Cut out the inside of the second sheet and place the edge over the first. Pour the melted chocolate inside and evenly grease the inside of the tart with the brush, so that it does not soften and drain.
2. Prepare the jelly according to the instructions on the package. Place the strawberries and pour the jelly and let it cool until it hardens.
3. In a small bowl, combine half of the cream with the vanilla cream and pour over the jelly layer. Add the cream and garnish with the remaining fresh fruit.
Bridge: In another variant you can replace the red fruits with other fruits, according to your preference: peaches and nectarines, for example.
Food editor: Constanța Penverne
Photo: TIME INC / ESSENTIALS
We recommend you try these strawberry jam recipes as well
For starters, put raisins, cranberries, citrus peel and liqueur in a bowl in the evening. Let the flavors blend overnight in the refrigerator, and take care of the rest of the ingredients the next day.
Mix flour, baking powder and salt. After that, form a fluffy cream of butter and sugar, then add eggs in turn. Mix everything well, and at the end put the vanilla essence in the composition.
Incorporate the flour and yogurt into the above mixture, but gradually, so that no lumps form. Then add the candied fruit left overnight in the refrigerator.
Prepare a tray with oil and a little flour or baking paper, depending on what you have on hand. Pour the composition into the pan and place it in the preheated oven at 160 degrees Celsius. You should not keep it on fire for more than 20-25 minutes. At the end, perform the toothpick test to see if the cake is baked inside.
Remove the pan from the oven, leave cake with yogurt and candied fruit cool it for 15 minutes, then, if you want, spread a little orange liqueur on its surface. Slice and serve immediately with loved ones.
Enjoy yourself too cake with yogurt and candied fruit and you will definitely not forget this dessert too soon!
Delicious fruit tart for Dragobete!
For those who always prefer the authentic Romanian to the detriment of the American clichés, to whom the Valentine’s Day celebration does not bring the supposed joy, there is the Dragobete day.
A holiday of Dacian origin, Dragobetele urges love and, whether you have prepared something special for this day or you want to spend just a relaxed evening with your loved one, a dessert prepared from the heart is the best surprise you could have. I offer.
Because he says "I love you" better than anything.
And what recipe could be more suitable for a day of love if not a delicious fruit tart ?! And very easy to prepare, because in the end this special day is not meant to be spent in the kitchen.
Fruit tart recipe
- half a cup of sugar
- 250 g of flour
- 100 g butter
- dried or frozen fruit (strawberries, kiwi, berries)
For the cream
- 200 g urda
- half a cup of sugar
- 1 teaspoon vanilla extract
Method of preparation:
Prepare the dough first: mix the sugar with the flour and butter. You can put the ingredients in a food processor for efficiency and mix until all the ingredients are homogeneous, and the dough takes the shape of a ball. The dough is then spread in a round tray and, very importantly, spread on the wall of the tray. Then put it in the preheated oven at 350 degrees C and let it bake for 10-12 minutes, until browned. Then remove and allow to cool.
To prepare the cream, mix the urda with the sugar and vanilla essence. The composition is spread over the counter. Then cut the strawberries and decorate. Add the rest of the fruit, depending on the choice made.
The tart is then put in the fridge and it is recommended to leave it at room temperature for 15 minutes before serving.
Summer recipes: Three desserts with seasonal fruits
Raspberries, currants, apricots or peaches & # 8211 fruits are the healthiest desserts because they are not overly sweet and do not contain unhealthy sugars. They are also recommended for children due to the vitamins and antioxidants they contain.
Suntparinte.md has selected three delicious desserts, in the composition of which there are many fruits. Two of them are created on the basis of cheese and yogurt, other 2 ingredients that support the harmonious development of children. Pamper your foot with something tasty and healthy!
Desert fruit cream
- 120 g soft, fat-free cream cheese
- 1/2 cup skim yogurt
- 1 cup with tangerine pieces
- 1 cup with pineapple pieces
- 1 cup chopped peaches
- 1/2 cup chocolate flakes
- 1/2 teaspoon vanilla essence
- 1 teaspoon sugar
Method of preparation:
- Mix the yogurt, sugar, cream cheese and vanilla in a bowl with a blender until they become a frothy paste.
- In a blender, mix the pineapple, peach and tangerine pieces (you can use any other fruit you want).
- Then add the cream of cheese and yogurt and mix together.
- The mixture is placed in a decorative bowl and refrigerated. After about two hours, remove and sprinkle with chocolate flakes or garnish with fruit.
- 1 piece (20-25 cm) of sponge cake or cake
- 250 g of cream cheese
- 1 cup sugar
- 250 g whipped cream, cold
- 1 kg of sliced strawberries (or other fruit)
Method of preparation:
- Crumble the cake or sponge cake.
- Mix the cream cheese with the sugar until it becomes a fluffy paste and the sugar melts. Then add it to the cream.
- Spread the cake crumbs evenly in a medium-sized round tray (they form a kind of countertop).
- Then pour and lightly spread the cream of cheese and cream.
- Arrange the pieces of fruit over the cream cheese.
- Let the cake cool for 2 hours before serving.
Crispy fruit cake
- 200 g of flour
- 150 g of butter
- 150 g of powdered sugar
- 2 eggs
- baking powder ½ sachet
Gasket: seasonal fruits & # 8211 200g.
Method of preparation:
1. Prepare the dough by rubbing the butter with the powdered sugar, the yolks and the baking powder dissolved in a little water or lemon juice. Then add the flour and beaten egg whites.
2. Grease a pan with oil (butter), sprinkle a little flour and pour the composition. On top put the peeled, pitted fruits, sprinkled with a little sugar.
3. Bake the composition in the oven. At the right heat at first, until it grows, then stronger, to brown.
4. When ready, allow to cool and cut into slices.
Recipe and photo source: copilul.ro, prokid.ro, trybal.wordpress.com
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bd. Stephen the Great and Saint, 148,
Chisinau, Republic of Moldova
Dessert in a glass of fruit sauce
First we prepare the sauce. The frozen fruits are put in a kettle together with the sweetener, on low heat. Stir for about 5-7 minutes of boiling, until a slightly bound sauce is obtained. Leave to cool.
Beat the mascarpone with the sweet cream, vanilla and sweetener for a few minutes. Normally, the composition will thicken, in my case it remained more liquid, it thickened later, in the cold. Divide the composition into glasses. Sprinkle the cooled fruit sauce on top.
The dessert can be served immediately, but can be made in advance and kept cold before serving.
TOTAL: 660 grams, 1448.5 calories, 19.9 protein, 143.5 fat, 22.4 carbohydrates, 7 fiber
Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.