Chocolate baskets with strawberry and cream
Ingredients:
Dark chocolate — 120 g
Strawberry — 200 g
Cream (fat content of 33%) — 150 ml
Sugar (in strawberry - 50g; in cream - 50g) — 100 g
Gelatin (instant, in strawberry - 5g; in cream - 5g) — 10 g
Cookies (biscuit)
Preparation:
1. Silicone formochka are necessary for preparation of this dessert. In other forms did not do. And in advance baked sponge-type cookie. In microwave or on water bath to kindle chocolate bar. To apply with silicone brush chocolate layer on internal part of formochka. Part of chocolate has to remain on bottoms. Put carefully that there were no holes and too thin layer, differently at taking out there will be problems. Now formochka with chocolate it is sent to the refrigerator
2. And we will be engaged in filler.
In small amount of hot water (2 tbsps) to dissolve gelatin (at me instant). Strawberry previously to defreeze and crush the blender with sugar. To pour in the dissolved gelatin and carefully to stir.
3. In formochka to fill in strawberry filler and again to send forms to the refrigerator.
4. Again to dissolve gelatin (5g in 2 tbsps of hot water). Now to shake up cream with sugar. And to stir with gelatin.
To fill in cream in forms, but not to top. And it is a little to leave cream in bowl.
5. To spread out sponge-type cookie over cream.
6. To kindle cream in microwave. To fill in space between cookies. Send dessert to the refrigerator.
7. Now it is necessary to kindle again the chocolate remains as during this time it already has managed to stiffen in bowl.
And to apply with brush chocolate layer on bottom.
After a while accurately take dessert from formochek. I have simply unbent edges and have easily pulled out chocolate baskets. Also it is possible to enjoy with pleasure pleasant delicacy.
My notes ***
*** The dessert needs to be stored in the refrigerator. If it is necessary to prepare the day before, it can be made quite in days.
*** Do not feel sorry for some chocolate on walls of baskets, then they will be better taken out from formochek.
The young lady of cat with chocolate sauce
The young lady of cat with chocolate sauce
Quantity of portions - 2 pieces.
Ingredients:
Cream (33-35% of fat content) - 300 ml
Sugar - 25 g
Danil - 0,5 pods
Gelatin - 1,5 plates (or 1 tsp of powder)
It is a little desi
Milk chocolate - 30 g
Preparation:
1. We presoak gelatin in 2 tbsps of water for 5-7 minutes. Formochki with a capacity of 150-200 ml. we grease with desi;
2. 230-240 ml. cream we pour out in small ladle and we add sugar there. We knife vanilla bean, sharp we scrape out grains, we put them and pod in cream;
3. On slow fire, constantly stirring slowly, we bring cream to emergence of bubbles, we remove from fire and we take out vanilla bean;
4. Now we put gelatin on fire, and, constantly stirring slowly, we bring it to full dissolution;
5. We pour in gelatin in cream, carefully we mix and we spill on formochka;
6. We leave dessert in the refrigerator for the night (or, at least, for 8 hours);
7. Before giving on table we take out dessert from formochek. For this purpose it is necessary to place formochka in boiled water for some seconds, and then to turn them on plate. If necessary we repeat this procedure;
8. We prepare chocolate sauce: we kindle chocolate on small fire, gradually we add the remained cream (leave 1-2 tbsps of cream for ornament!), carefully we mix and we bring sauce to homogeneous consistence. We remove from fire and we allow to cool down;
9. We pour sauce round dessert. We decorate with chocolate slices, we strew cocoa. We do islands on sauce of the remained cream, and then by means of toothpick we create drawing of hearts. Keep in mind that drawing from cream very quickly blurs therefore it needs to be done neposledstvenno before giving on table.
The young lady the cat can store in the refrigerator 2-3 days before giving.
Bon appetit!
recepti
Coffee and chocolate dessert
Coffee and chocolate dessert
Ingredients:
milk - 350 ml
cream - 250 ml (150 in creme de cafe, 100 in chocolate filler)
yolks - 4 pieces.
sugar - 100g.
dark chocolate - 130 g (100 in cream, 30 on ornament)
fried coffee beans - 35 pieces.
gelatin - 15 g.
a little warm water for gelatin
Preparation:
1. To warm on weak fire milk with coffee beans, to bring to the boil and to boil thoroughly 2 minutes. To filter.
2. To shake up yolks with sugar until white.
3. Carefully to connect yolks to milk and to warm up on small fire until mix slightly does not thicken. Watch mix and constantly stir slowly. If nevertheless at you were formed lump, simply filter.
4. To wet gelatin in small amount of warm water. Dismiss gelatin (I do it in microwave) and connect to creme de cafe. When cream starts stiffening connect to whipped cream. Fill the prepared formochka with cream.
5. Chocolate to kindle and connect to whipped cream. To fill with the received mix pastry bag or syringe. I have made kulechek of baking paper.
6. So far cream in formochka still soft (but you to see that it has started stiffening) puncture with confectionery syringe (or that at you) and squeeze out the middle of dessert a little chocolate cream in the middle. Cool dessert before full hardening in the refrigerator. At me stood all night long. Before giving decorate with the kindled chocolate and coffee beans.
recepti
Do not love luscious pies? This dish for you! Cheesecake with...
Do not love luscious pies? This dish for you! Cheesecake with chocolate
Ingredients:
cookies (wheat, oat) — 480 g
desi - 240 g
bitter chocolate — 200 g
cream of 10% — 7 tablespoons
For cottage cheese layer:
low-fat cottage cheese — 500-600 g
sugar — 5-6 tablespoons + 2-3 tablespoons
cream of 10% — 10-12 tablespoons
gelatin - 2,5 tablespoons
cream of 35% - 500 ml
liqueur - 1-2 tablespoons (at will)
vanillin
Preparation:
To grind cookies in small crumb and to mix with the kindled desi, to lay out in form, to create basis and sides.
To break chocolate on slices, to add 4 tablespoons of cream and to kindle in microwave or on water bath. To stir to smooth state and to add 3 more tablespoons of the same cream, again to stir and pour out on basis of cookies. To level and put at first for about 15 minutes in the freezer that has grabbed, and then in the refrigerator.
For cottage cheese layer on each pack of cottage cheese (200 g) to add on 2 tablespoons of sugar, total 5-6 tablespoons and on 4 tablespoons of 10% of cream, total 10-12 tablespoons. To shake up up to the smooth weight.
At this time to wet gelatin in ?-2/3 glass of water and to continue to do cottage cheese layer.
To shake up cream of 35% at slow speed, to add 2-3 tablespoons of sugar and to shake up to kremoobrazny state.
To shift cream to curds, to add at will liqueur, it is a little vanillin and to shake up everything together.
To warm up the inflated gelatin (in microwave), not to overheat the main thing, before dissolution and to enter into curds, continuing to shake up. To shake up some more minutes that all components have mixed up.
To pour out cottage cheese layer on basis and to put in the refrigerator minimum for 3 hours, and it is one night better.
recepti
House cake cheeses with chocolate cover
House cake cheeses with chocolate cover
Ingredients:
cottage cheese – 200 g
icing sugar – about 3 tablespoons
vanillin – 1 packaging
chocolate – 100 g
desi – about 30 g
* U me left this quantity of products 6 enough impressive portions. And I have decided that I will cook curd cakes in formochka next time less as I prefer similar desserts on one-two stings.
Preparation time: about 2 hours.
Preparation:
Chocolate is kindled on water bath.
By means of brush (it is better silicone, but will approach also usual) we apply chocolate on inner surface formochek. It is the first layer and therefore it is informidable if there are small flaws and holes.
We put formochka with chocolate in the freezer for about 10 minutes that chocolate has stiffened.
We repeat procedure, only now we cover with chocolate formochka more carefully. We act quickly that the first layer of chocolate has not started thawing. Again we clean in the freezer, and so far chocolate stiffens, we start preparing stuffing.
We kindle oil.
We add icing sugar and vanillin to oil and we mix.
Vanillin I previously, according to the instruction on packaging, have dissolved in small amount of warm water. And if you near at hand instead of vanillin had had vanilla sugar, it even is better, and it is possible to add it.
When oil a little cools down, we add this mix to cottage cheese. If cottage cheese at you kernels, is better to wipe previously it through sieve.
Properly we mix stuffing and we spread in the stiffened formochka with chocolate.
At this stage it is possible to add to stuffing and dried fruits or nuts, for example. We fill formochka not up to the top, and we leave a little place for the last chocolate layer which will become afterwards bottom.
We send formochka with stuffing to the freezer for 30 minutes.
We put the completing chocolate layer from above and we send curd cakes again to freezing for about 20 minutes.
Ready curd cakes are very easily taken out from silicone formochek and almost like cakes or candies turn out by sight.
If you are not going to eat at once all curd cakes, it is better to store them in the freezer, as required shifting in the refrigerator that they have a little thawed.
recepti
Chocolate baskets with strawberry and cream
Chocolate baskets with strawberry and cream
Ingredients
Dark chocolate — 120 g
Strawberry — 200 g
Cream (fat content of 33%) — 150 ml
Sugar (in strawberry - 50g; in cream - 50g) — 100 g
Gelatin (instant, in strawberry - 5g; in cream - 5g) — 10 g
Cookies (biscuit)
1. Silicone formochka are necessary for preparation of this dessert. In other forms did not do. And in advance baked sponge-type cookie. In microwave or on water bath to kindle chocolate bar. To apply with silicone brush chocolate layer on internal part of formochka. Part of chocolate has to remain on bottoms. Put carefully that there were no holes and too thin layer, differently at taking out there will be problems. Now formochka with chocolate it is sent to the refrigerator
2. And we will be engaged in filler.
In small amount of hot water (2 tbsps) to dissolve gelatin (at me instant). Strawberry previously to defreeze and crush the blender with sugar. To pour in the dissolved gelatin and carefully to stir.
3. In formochka to fill in strawberry filler and again to send forms to the refrigerator.
4. Again to dissolve gelatin (5g in 2 tbsps of hot water). Now to shake up cream with sugar. And to stir with gelatin.
To fill in cream in forms, but not to top. And it is a little to leave cream in bowl.
5. To spread out sponge-type cookie over cream.
6. To kindle cream in microwave. To fill in space between cookies. Send dessert to the refrigerator.
7. Now it is necessary to kindle again the chocolate remains as during this time it already has managed to stiffen in bowl.
And to apply with brush chocolate layer on bottom.
After a while accurately take dessert from formochek. I have simply unbent edges and have easily pulled out chocolate baskets. Also it is possible to enjoy with pleasure pleasant delicacy.
My notes ***
*** The dessert needs to be stored in the refrigerator. If it is necessary to prepare the day before, it can be made quite in days.
*** Do not feel sorry for some chocolate on walls of baskets, then they will be better taken out from formochek.
Anna of cat with strawberry
Anna of cat with strawberry
Ingredients (for 4 portions):
400 ml. 20% of cream
0.5 tablespoons of instant gelatin
3 tablespoons of sugar
1 bag (10 gr.) vanilla sugar
100 gr. strawberries
2 h. spoons of icing sugar
Preparation:
Gelatin to fill in 2-3 tablespoons of cold water, to allow to bulk up minutes 5, then to put in bowl with hot water and to stir slowly so far it will not thaw.
To mix cream with sugar and vanilla sugar, to heat stirring slowly so far sugar will not thaw if mix was not heated to warmish that to add gelatin and to mix, pour on formochka if cream has heated up too strongly that needs to be cooled them.
To put formochka with cream for the night in the refrigerator or for 4-5 hours.
To cut strawberry with small cubes, to mix with icing sugar, to lay out on stiffened the young lady to cat, to water top with the formed juice.
Creamy mousse with white chocolate, raspberry and pistachio nuts
Creamy mousse with white chocolate, raspberry and pistachio nuts
It is required for 4 portions:
400 ml of the cooled fat cream (not less than 33%)
100 g of white chocolate
1 cup is fresher than some raspberry
2 tbsps of chopped pistachio nuts
Preparation:
1. To break chocolate on slices and to kindle on water bath. To cool 2-3 minutes.
2. To shake up cream. Accurately to mix the kindled chocolate to cream.
3. To lay out mousse in formochka, alternating layers of mousse and raspberry.
4. To strew ready dessert with chopped pistachio nuts, to cool in the refrigerator and to give.
Bon appetit!
Category: Recipes, Desserts, drinks
Young lady of cat
Young lady of cat
Ingredients:
Gelatin - 2 tablespoons
Fat cream - 300 ml
Sugar - 70 g
White chocolate - 100 g
For jelly:
Packaging of instant jelly - 1shi
(at desire it is possible to make of 1 glass of any juice and 1 tablespoon of gelatin)
Preparation:
We prepare jelly as it is specified on packaging. we spill in forms filling on 1/4. We clean in the refrigerator before full hardening.
While jelly stiffens, we prepare the young lady for cat.
We put gelatin in bowl and we fill in 4 table spoons of cold water. We allow it to inflate, about 5-7 minutes.
We put cream and chocolate in small pan, we add sugar. We put pan on fire, constantly we stir slowly before dissolution of chocolate and sugar. We remove from fire.
We pour in mix in bowl with gelatin and we stir that it was completely dissolved. We allow to cool down to room temperature and we spill mix in formochka over jelly. Again we put in the refrigerator. We allow to stiffen is will take about 2-3 hours.
To take dessert from formochek it is necessary to lower each form for some seconds in bowl on 1/2 filled with hot water, the dessert at the edges will melt then it is very easy to get it, having overturned formochka on plate.
Ingredients (for 4 portions):
400 ml. 20% of cream
0.5 tablespoons of instant gelatin
3 tablespoons of sugar
1 bag (10 gr.) vanilla sugar
100 gr. strawberries
2 h. spoons of icing sugar
Preparation:
Gelatin to fill in 2-3 tablespoons of cold water, to allow to bulk up minutes 5, then to put in bowl with hot water and to stir slowly so far it will not thaw.
To mix cream with sugar and vanilla sugar, to heat stirring slowly so far sugar will not thaw if mix was not heated to warmish that to add gelatin and to mix, pour on formochka if cream has heated up too strongly that needs to be cooled them.
To put formochka with cream for the night in the refrigerator or for 4-5 hours.
To cut strawberry with small cubes, to mix with icing sugar, to lay out on stiffened the young lady to cat, to water top with the formed juice.
Category: Recipes
Young lady of cat
Young lady of cat
Ingredients:
Gelatin - 2 tablespoons
Fat cream - 300 ml
Sugar - 70 g
White chocolate - 100 g
For jelly:
Packaging of instant jelly - 1shi
(at desire it is possible to make of 1 glass of any juice and 1 tablespoon of gelatin)
Preparation:
We prepare jelly as it is specified on packaging. we spill in forms filling on 1/4. We clean in the refrigerator before full hardening.
While jelly stiffens, we prepare the young lady for cat.
We put gelatin in bowl and we fill in 4 table spoons of cold water. We allow it to inflate, about 5-7 minutes.
We put cream and chocolate in small pan, we add sugar. We put pan on fire, constantly we stir slowly before dissolution of chocolate and sugar. We remove from fire.
We pour in mix in bowl with gelatin and we stir that it was completely dissolved. We allow to cool down to room temperature and we spill mix in formochka over jelly. Again we put in the refrigerator. We allow to stiffen is will take about 2-3 hours.
To take dessert from formochek it is necessary to lower each form for some seconds in bowl on 1/2 filled with hot water, the dessert at the edges will melt then it is very easy to get it, having overturned formochka on plate.
Category: Recipes, Desserts, drinks
No comments:
Post a Comment