With a delicious drink or dessert. Sweet dishes and drinks (E. N. Alkaev)

Famous Culinary Eduard Alkaev leads in his book Recipes and methods of preparation of sweet dishes and drinks, all sorts of kissels, compotes, jelly, creams, masses, soufflies, puddings, teas, coffee, cocktails and other dessert dishes that usually complete lunch, breakfast or dinner . Sweet dishes and drinks prepared on the advice of a recognized master will come to taste and adults and children, besides, it is pleasant to taste, useful and nutritious.

Sweet dishes

In cooking, all sweet dishes are divided into several main groups:

1. Compote.

2. Gelted dishes - Kissel, jelly, mousses, sambuchs, creams.

3. Hot sweet dishes - flour, cereal, etc.

4. Ice cream and parfast.

5. Souces, syrups.

Among other things, there are a variety of sweet meals, which, according to the composition of the components included in them and the cooking method, it is difficult to attribute to any particular type of sweet dishes. Some sweet dishes (for example, sibours) are prepared from other sweet dishes or used as decoration (creams, glaze, candied and others).

The most common sweet dishes include compotes, kisins, mousses, sambuckers, jelly, creams, ice cream.

Compote.To prepare a compote, intact fresh fruits are taken, washed, cleaned them and, depending on the size, cut into slices or boil intact. When cooking a compote from dried fruit, they are pretty washed thoroughly, and then poured with cold water and boiled up to soft, adding sugar sand to taste. Frozen fruits are first deflated at room temperature, and then boiled compote, like fresh fruit.

Kisseli.The ancient Russian dish, the presence of vitamins is not inferior to orange juice. Kissels are prepared from fresh, canned berries and fruits, from berry and canned juices, syrups, mashed potatoes, milk. They can be thick, semi-liquid and liquid consistency, which depends on the amount of starch added. For the preparation of sweets from fruits and berries, juice or mashed potatoes are first prepared, and from mezgi - decoction. A sugar sand is added to the decoction, then it is heated to a boil, removed from the fire, brewed starch, pouring it with fast stirring, and heated kissel before the appearance of small bubbles. Potato starch is divorced by a four-time number of pressed juice or water. In Kissel, just shot from the stove, add raw berry juice. Ready sweets are poured into portion dishes (creams, vases, glasses, molds) and sprinkle with sugar powder to prevent the film. Finished cookies should have a thick consistency without lumps. The color and smell of them must correspond to the products used; Vanillin can be added to apple and milk kisins.

Jelly.Fruit jelly is usually prepared from juices that are boiled with sugar, with the addition of gelatin in them. However, dishes prepared with gelatin are not subject to storage. That is why many hostesses instead of adding gelatin simply increase the boilion of sugar and cooking period, which allows you to store jelly in glass dishes in the cold.

This jelly can be checked whole, as well as sliced \u200b\u200bfruits, berries. It can be done with the shape of a gelling "shirt" for whipped cream, you can also blame jelly into small molds and serve as an independent dish with cream or with syrup.

All types of opaque (oilrute) jelly prepared with the use of milk, eggs, semolina or flour on gelatin, with the addition of sugar, spices and flavors, are called blassge.

Mousse.Gelatinizing substance for mousses is the gelatin or semolina, and the syrups for them are prepared as well as for jelly. When hacking, the volume of the mixture increases in two or three times. After whipping, mousse is poured into the molds or on the vehicle. A mousse with syrup, liqueur, wine, fresh berries, whipped cream are served.

Sambuki.In the sambuchi gelatinous substances serve as gelatin and pectin, which is contained in apples and apricots. For the Sambuk, the apples wash clean, cut out the core and cut into slices. Apricots are cut in half and remove bones. Thus, the prepared apples and apricots are placed on a baking sheet, sprinkle with sugar, poured some water and baked in a frying cabinet. The cooled ready-made fruits wipe through the sieve, the sugar sand, cooled egg protein, are added to them and whipped to an increase in a volume of 1.5 - 2 times. Then the thin flowing is poured in water and melted on the plate gelatin, quickly stirred, poured into prepared forms and cooled. When applying to the table, the smbush is watered with syrup, the liquor is served separately, good wine.

Creams.Creams are prepared on a different basis: on sour cream, on egg yolks and fruit-berry mixtures, on cream at least 20% fat. At the same time, the cream is whipped into a magnificent foam, an egg-milk mixture is added to them with sugar and gelatin dissolved in it, as well as various flavoring and aromatic additives. The cream is cooled in forms, and before the feed is laid out on dessert plates, in the creamy, vases.

Ice cream- One of the most famous and favorite sweet dishes. As a rule, it is prepared as follows: Eggs, carefully lighted with sugar, are connected to hot boiled milk and, continuously stirring, heated to thickening, various additives are introduced and cooled.

Parfit is one of the types of ice cream - these are cream, whipped with sugar with the addition of vanillin and chilled.

Sukhary dried fruit kissel

Dried bread pour water, add clumsy dried fruits and cook before softening, then decoa strain, add starch dissolved in water and bring to a boil.

Structure:wheat bread - 200 g, dried fruits - 100 g, sugar - 100 g, potato starch - 55 g, water - 600 g.

Dried Apple Kissel

Soak apples for 3 - 4 hours, then boil in the same water. Initially, bring to a boil and cook 30 minutes with a weak heating. A decoction to merge, apples wipe, put in a decoction, add sugar and bring to a boil, breeded in a chilled brand starch.

Structure:apples - 200 g, sugar - 5 tbsp. Spoons, starch - 3 tbsp. Spoons, water - 2 liters.

Dried Blueberry Kissel

Blueberries go through, rinse with warm water, put in dishes, pour cold water and cook until a complete softening. Berries to smoke, the decoction to strain through the gauze, folded in several layers so that in the kissel did not get small grains of blueberries. Add sugar, citric acid or cranberry juice, bring to a boil, pour diluted starch and brew kissel.

Structure:blueberry dried - 250 g, sugar - 250 g, starch - 100 g, water - 2.2 liters, citric acid.

Kissel from Ryovnika

Dried rose robber fruits go through, rinse in cold water, put in a saucepan, pour hot water, close the lid, leave for 1.5 hours for swelling, then cook in the same water before softening 10 - 15 minutes.

Ready decoction to strain, add sugar sand, citric acid, bring to a boil, introduce diluted starch, quickly stirring and bringing to a boil.

Kissel pour into portion dishes and cool.

Structure:dried rosehip fruits - 40 g, sugar sand - 120 g, starch - 45 g, citric acid.

Kissel from steam viburnum

Kalina put into the clay pot or pan, add some water, close the lid tightly and soar in the oven 2 - 3 hours. After that, Kalina wipe through the sieve, dilute with hot water, add sugar, bring to a boil and introduce diluted starch.

Structure:kalina - 150 g, sugar - 100 g, starch - 40 g.

Kissel from jacket, jam or jam

Poozzl, jam or jam to put in the dishes, dissolve hot water, to stir carefully, to break 6 minutes, strain through the sieve and simultaneously wipe slightly. Cooked syrup again heat, pour sugar sand, pour starch, quickly stir and bring to a boil.

Then the kissel is pouring into the dishes, sprinkle with sugar and cool.

Structure:jam, jam or jam - 150 g, sugar sand - 40 g, starch - 35 g.

Apricot or Kuragi Kissel

A apricots rinse in warm water, remove bones from them, put in a saucepan, pour hot water and boil 6 minutes. Rinse the Kuraga in warm water and cook until readiness. Cooked apricots or dried apricots along with a decoction through a sieve, add sugar sand, heat to a boil, pour starch and heated before the appearance of bubbles.

Ready jelly pour into portion dishes, sprinkle with sugar and cool.

Structure:apricots - 200 g or Kuraga - 150 g, Sugar Sand - 150 g, Starch - 50 g.

Kisel from Alychi

Fruits pour hot water, cook until complete rigging, wipe, gradually poured decoction. Then add sugar, bring the mixture to a boil, pour the starch diluted with chilled decoction. Kissel bring to a boil and cool.

Structure:water - 800 g, Alycha - 100 g, sugar - 4 tbsp. Spoons, potato starch - 3 h. spoons.

Kissel from cherry

Cherries go through, rinse in cold water, put in non-oxidizing dishes and stretch with a wooden pestle so that the bones remain entirely. Juice merge into porcelain dishes, and the mezu boil 5 minutes. In the leaky decoction, add sugar sand, heat to a boil, remove from the fire, pour starch, heat before the appearance of bubbles, stirring, add chilled juice and pour into portion dishes, sprinkle with sugar and cool.

Structure:cherry - 200 g, Sugar Sand - 150 g, Starch - 50 g.

Kerissel from cranberries

Berries prepare, that is, to go through and rinse with cold water. Then to smoke in the non-oxidizing dishes with a wooden pestle, dilute with a small amount of water and squeeze. Squeezed juice to merge into porcelain dishes, cover with a lid and put on the cold. The remaining mass (mezdu) is placed in a saucepan, pour hot water and boil for 5 minutes, after which itching through the gauze. In the cooked decoction add sugar sand and bring it back to a boil, remove the pan from the plate and remove the foam from the surface. Potato starch pour into separate dishes, dilute with cold water or juice and strain. In hot sugar syrup pour the prepared starch, quickly stirre out a wooden cheerful or confectionery whisk and, continuously stirring, heat before the appearance of bubbles.

After brewing starch in Kissel, pour the previously pressed juice and sprinkled with sugar.

Structure:cranberries - 150 g, Sugar sand - 160 g, Potato starch - 50 g.

Cranberry cyvel thick

Kissel is prepared in the same way as described above, but with a large number of starch. Ready jelly pour into portion dishes, sprinkle with sugar and cool.

Suppose such a jelly with milk or cream.

Structure:cranberries - 200 g, Sugar sand - 200 g, starch - 50 g, milk or cream.

Kissel from the gooseberry

Of the 3 glasses of water and sugar cook syrup, pour into it berries and cook before the robble. Stirring the liquid, pour into it diluted with cold water starch, bring to a boil, remove from the stove. Pour cookie in small plates, sprinkle with sugar, cool. Serve with milk.

Structure:water - 1 l, gooseberry - 300 g, starch - 3 tbsp. Spoons, sugar, milk.

Lemon Kissel

Water boil with sugar, add zest and lemon juice, boil once again, strain. To put on fire and continuously stirring, pour the mixture of starch and 200 ml of slightly warm water with a thin flowing. As soon as it is launched and thickens, remove from the fire, cool, serve with cream or milk.

Structure:water - 800 ml, sugar - 1 cup, lemon zest 1, juice 1.5 lemons, starch - 0.4 glasses.

Kissel from carrots

Clear carrots, rub on a large grater, pour boiling water and cook until soft. Then add sugar, cranberry or lemon juice, diluted with cold water starch, bring to a boil, pour out on the dish and sprinkle with sugar. Fit chilled with milk.

Structure:carrot - 300 g, water - 0.5 l, sugar - 1 cup, lemon or cranberry juice - 1 tbsp. Spoon, starch - 2 tbsp. spoons.

Kissel from rhubarb with milk or whipped cream

Rewind clean, rinse, cut into pieces, put in boiling water, pour sugar, cinnamon and bring to readiness. Add starch, diluted with cold water, and boil. Ready kissel pour into glasses, sprinkle with sugar and cool. Serve with cold milk or cream.

Structure:rewal - 500 g, sugar - 1 cup, starch - 2 tbsp. Spoons, cinnamon, milk or cream.

Kissel from beetrail beam with sour cream

Beets have cut root shoots, tops. Rainfall root, pour hot water, add some lemon acid and boil. Decoction to strain, bring to a boil. Part of the cooled decoction dilute potato starch and stirring, pour it into a hot decoction. Bring to a boil and remove from the stove. Pour cookies into glasses and cool. Then, without stirring it, add sour cream or submit it separately.

Structure:beet decoction - 1 l, starch - 50 g, citric acid - 2 g, sour cream - 200 g.

Kissel smorodine

The cooked berries go through, rinse with hot water, spread with a wooden pestle or spoon, add half a cup of boiled cold water, mix and wipe through the sieve or squeeze through the gauze. Squeezing from berry Pour two glasses of water, put on the stove and boil for 5 minutes. After boiling, strain, in the prepared decoction, put sugar, bring to a boil and pour potato flour, pre-divorced in boiled cold water, or starch prepared in the same way, let it over again. In finished hot kissel, you can add a berry puree, well all to wash and pour into the glasses.

Structure:currant - 150 g, potato flour - 60 g or starch - 60 g.

Pumpkin Kissel

Clear the pumpkin and grate it on a shallow grater. Dilute cold milk starch and pour into hot milk. Bring to a boil without ceasing to stir. Add vanillin, sugar sand, salt, grated pumpkin, stirring and warm up.

Serve with berry juice (red currant or raspberry).

Structure:pumpkin - 1.1 kg, milk - 1 l, sugar sand - 150 g, starch - 100 g, vanillin, fruit juice - 200 g.

Blueberry Kissel

Blueberries go through, rinse, put in a saucepan, pour hot water and cook until a complete softening. The decoction to strain, smash, pour hot water again and strain. In the decoction to pour sugar sand, add citric acid, heat it to a boil, remove from the fire, pour away the diluted starch, quickly stirring, bring to a boil, remove from the stove, pour into portion dishes, sprinkle with sugar and cool.

Structure:blueberries - 150 g, sugar sand - 120 g, starch - 45 g, citric acid - 1 g.

Kissel from apples

Fresh apples thoroughly rinse, cut into thin slices, put in the dishes, pour hot water and cook 15 to 20 minutes. Dried apples after washing soak in hot water for 2 hours, then cook for 30 minutes. When the apples are breeding, the decoction to merge through the frequent sieve, and apples wipe. Together with a decoction, pour sugar sand, add citric acid, stir up wooden fun and bring to a boil, pour starch, heat before the appearance of bubbles.

Then pour the cycle into the portion of the dishes and cool.

Structure:fresh apples - 300 g or dried - 100 g, sugar sand - 120 g, starch - 40 g, citric acid - 1 g.

Colel from apples thick with syrup

Kissel prepare the same as described in the previous recipe, but with a large number of starch. Kissel, praising 2 - 3 minutes, pour into portion dishes and cool.

To prepare the syrup cranberry, strawberry or raspberry, rinse thoroughly, stretch with a wooden pestle, squeeze the juice, after which the meal is pouring hot water and boil. Ready decoction to strain through the sieve. Dissolve sugar sand in it, bring to a boil, introduce pressed juice and cool.

Sweep kissel with syrup.

Structure:fresh apples - 300 g, sugar sand - 120 g, starch - 80; for syrup:cranberry or strawberry - 30 g or raspberries - 40 g, Sugar sand - 50 g, lemon - 1 pc.

Kissel "Color"

From cranberries and sweet cherries to cook dense kisins, as indicated in previous recipes. Pour cranberry kissel in the molds when it freezes, adding to the same molds of kissel from cherry, when it will freeze and this, omit the mold in hot water for 10 seconds and quickly shifting the kissel to the plate.

You can separate milk or cream separately.

Structure:cranberry - 100 g, sweet cherry - 100 g, sugar sand - 100 g, starch - 100 g, milk - 1 liter.

Kissel Kolasna

Boil kvass by adding sugar, a bit cinnamon, if desired, lemon zest. Starch diluted in 200 ml of cold kvass and pour into a thin string to boiling kvass. Continuously stirring, boil once again, remove from the fire, pour into a suitable deep porcelain dish, pre-moistened with cold boiled water and sprinkled with sugar sand, cool and file. This kissel can be cooked and not sweet, but only before serving sprinkle with sugar sand.

Structure:homemade Bread Kvass - 1 l, sugar - 1 cup, a bit cinnamon, starch - 3 tbsp. spoons.

Chocolate Kissel

In the cocoa powder, pour sugar sand, add hot water and wash it so that the composition is homogeneous. Then pour milk, thoroughly stirring, add ready-made starch and bring to a boil.

Serve with jam or jam.

Structure:cocoa powder - 50 g, Sugar sand - 80 g, starch - 45 g, milk - 1 l, jam or jam - 100 g.

Kicel from cocoa

Cocoa powder mix with sugar, dilute a glass of boiling milk. In a glass of cold milk breed starch. In the saucepan boil the rest of the milk and cocoa, add vanillin, add diluted potato starch, stir, warm and remove from fire. Kissel pour into portion dishes, sprinkle with sugar. Serve with cream or vanilla sauce.

Structure:milk - 1 l, potato starch - 3 tbsp. Spoons, sugar - 3 tbsp. Spoons, cocoa - 2 tbsp. Spoons, Vanillin - 1 pinch.

Kisel Milk

In the cooked pan pour 3 cups of milk, boil and add sugar. Starch diluted in a glass of cold milk or boiled water, pour into boiling milk and, stirring, boil for 5 minutes on a quiet fire. For fragrance in Kissel, add vanillin or almond essence or removed with a shallow grater zest from lemon or orange. Mix it all and pour into the cream or cups. When Kissel will freeze, it can be put on the dessert plates.

Structure:milk - 4 glasses, sugar sand - 100 g, starch - 60 g, vanillin, lemon zest or orange.

Black Bread Kissel

Rye crackers pour boiling water, slaughter a little and wipe through the sieve. To the resulting mass, sugar sugar, put pre-clumsy dried fruits and cook until dried fruit. Then add diluted with cold water starch, bring to a boil, pour over the dish, sprinkle with sugar and cool. Serve with milk.

Structure:rye crackers - 200 g, water - 1 l, dried fruits - 100 g, sugar - 4 tbsp. Spoons, starch - 1.5 tbsp. spoons.

Compote from a mixture of fresh fruits

Purified apples and pears cut into slices, pre-removing the core; Apricots and is cheerful to remove bones. Washing fruits pour two glasses of water and cook with sugar 10 - 15 minutes, add citric acid to the mixture to prevent purified fruits from darkening.

To improve taste in the finished compote, add vinewiced wine.

Structure:apples - 100 g, pears - 100 g, apricots - 100 g, sweet cherry - 100 g, sugar - 1 cup, citric acid - 1 g, grape wine - 2 tbsp. Spoons, water - 3 glasses.

Compote from canned fruit

Canned fruits (apples, pears, peaches, sweet cherry, etc.) before serving on the table to decompose into the vase (and large fruits must be cut into slices), then pour syrup. To improve the taste of the compote, a syrup of canned fruits is recommended to monitor the saucepan, add sugar sand and, if required, lemon juice or citric acid, all this boil and cool. A citric or orange zest can be added to the hot syrup for fragrance, and in the cooled - some wine or liqueur.

Ready compotes can be mixed.

Compote from frozen fruits and berries

Frozen fruits or berries (drain, cherry, strawberry, raspberry, etc.) can be used to prepare a compote as well as fresh. Frozen fruits to be cooled with boiled water, put in a vase mixture with berries and pour pre-welded and cooled syrup. For the preparation of syrup sugar sand dilute 1.5 - 2 glasses of water and give it to boil.

Structure:frozen fruits - 500 g, Sugar sand for syrup - 0,7 glasses, wine.

Compote "Bogatyr"

Apples, pears, peaches free from bones, core, cut into slices and put cooking in syrup with wine (see the recipe "compote from apples with wine") until ready. Plums, apricots, cherry, cherry process, but do not cook. Raspberry, red, black currant go through and rinse with cold water. Cut with a watermelon with a top of the circumference, remove the flesh with a spoon, leaving 1 cm on the walls. Puffed cut into cubes (without grains).

In an empty watermelon, gently lay the flesh of watermelon, plums, apricots, currants, raspberry and pour chilled compotes from apples, pears, peaches.

When applying watermelon, put on the table, close the top, is to put a halter for the spill of the compote.

Structure:apples - 150 g, pears - 150 g, peaches - 100 g, raspberry - 75 g, red currants - 50 g, black currant - 40 g, plum - 40 g, apricots - 100 g, cherry - 50 g, cherry - 50 r, Sugar sand for syrup - 200 g, Madera - 50 g, water - 700 g, watermelon - 1 pc.

Compote from prunes, raisins, kuragi

Prunes, raisins, rinse 2 - 3 times in warm water. In the pan, pour sugar sand, pour it with 3 glasses of hot water, put prunes and cook for 15 minutes with slow boil. After that, put the kuragu, raisins and cook another 5 minutes.

Structure:kuraga - 50 g, prunes - 100 g, raisins - 50 g, Sugar sand - 0.5 glasses.

Dried pear compote

Dried pears go through, remove foreign impurities, rinse thoroughly in warm water, replacing it several times. Washed pears pour hot water, heat to a boil, pour sugar, add citric acid and cook until readiness.

Structure:dried pears - 200 g, sugar - 0.5 glasses, citric acid - 2 - 3 chips, water - 1 liter.

Compote from fresh apricots or drained

Pricks or plums rinse in cold water, make longitudinal cuts on them and remove the bones. In the pan, pour sugar sand, pour 4 glasses of hot water, stir, put fruit and boil.

Structure:apricots or plums - 500 g, Sugar sand - 0.7 glasses.

Compote from bananas

Whole ripe bananas clean from the peel, cut into slices. Put sugar sand in the boiling water, stir good when water boils, omitted sliced \u200b\u200bbananas and cook 10 to 15 minutes.

Structure:bananas - 500 g, water - 700 g, Sugar sand - 120 g

Compote grapes

Sugar pour water, bring the solution to a boil. Washed grapes put in a boiling solution and cook one minute. Splash with compotes with a fire, close the lid, compote leave cool. Add a few drops of lemon juice to the finished cooled compote.

Structure:sugar - 2 - 3 tbsp. Spoons, water - 1.5 glasses, large grapes - 600 g, a little lemon juice.

Cherry or Cherry Compote

Sugar pour water, bring to a boil with the addition of citric acid. Berries immerse yourself in a boiling solution and remove the saucepan with compote from the fire, close the lid and give it.

Structure:sugar - 150 g, water - 600 ml, berries - 300 g, a bit of citric acid.

Compote Melon

Melon clean and cut into slices. Then the corrugated knife is divided into diamond-shaped pieces, put them in a vase and pour hot sugar syrup with the addition of lemon juice. Compote with cooled.

Structure:melon - 1 kg, water - 400 g, sugar - 100 g, juice 1 lemon.

Squares from strawberries (raspberries)

Berries go through, rinse, fall asleep with sugar (half norms) and leave until sugar is completely dissolved. From the rest of the sugar and water to cook syrup, cool it and pour cooked berries.

Structure:strawberries or raspberries - 500 g, water - 2 glasses, sugar - 200 g.

Compote from strawberries

Wear a thick syrup, remove from fire, flavoring it vanilla and cool. Side and rinse with strawberries. If the berries are large, cut them in half, put in a compote vase and pour syrup.

At will, the compote can be served with sour cream.

Structure:strawberries - 1 kg, sugar - 250 g, water - 2 glasses, vanillin.

Compote from gooseberry

Purified, not quite a mature gooseberry boil in water and leak onto the sieve. Prepare syrup, put a cooled gooseberry in it, boil again, add vanillin, pour out on the dish and cool.

Structure:gooseberry - 4 - 5 glasses, syrup, vanillin.

Fresh Peaches Compote

Peaches omit in boiling water. After 2 -

3 minutes take them out of the water, remove the skin, cut in half and remove the bones. In the pan, pour sugar sand, pour it with four glasses of hot water, stirring, put peaches and bring to a boil.

After that, remove from the fire and put vanillin.

Structure:peaches - 500 g, sugar sand - 0.7 glasses, vanillin.

Pumpkin compote with cranberries

Cranberry to go through, spin, pour water and boil. Then strain, add sugar and honey to the decoction. A hot liquid pour the pumpkin's hot liquid on a large grater and give it to be soaked with syrup. Compote to serve with whipped cream.

Structure:pumpkin - 600 g, Cranberry - 100 g, water - 600 g, sugar - 80 g, honey - 40 g.

Fresh apples compote

Purified apples cut each on 6 to 8 parts and remove the core. So that purified apples do not darke it, put them in cold water, slightly acidified with citric acid. In the pan, pour sugar sand, pour 4 cups of hot water, put the sliced \u200b\u200bapples and with slow boil cooking 10 - 15 minutes (depending on the grade of apples) until they become soft. In the finished compote, put the zest of lemon, orange or cinnamon. If the compote is prepared from ripe Antonovsky apples, they do not need to boil - it is enough to bring to a boil.

Structure:apples - 500 g, sugar sand - 0,7 glasses, citric acid, zest or cinnamon.

Compote from apples with wine

Sweet apples clear, cut on the quarter, remove the core with seeds. To fall asleep sugar in boiling water, pour white wine and lemon juice and cook syrup. To lower the apples and cook on a moderate heat until soft, remove them shimmer and put in the vase. In the syrup, add citric zest and cinnamon and cook before thickening, then strain and pour apples them.

Structure:apples - 1 kg, water - 3 glasses, white wine - 2 glasses, sugar - 2.5 glasses, lemon - 1 pc., Cinnamon.

Compote from apples and viburnum

Wash berries of viburnum and chopped apples in cooked sugar syrup 8 minutes. Follow chilled.

Structure:apples - 400 g, Kalina - 200 g, sugar - 300 g, water - 2 liters.

Compote from fresh apples and mandarins

Mandarins clear, divide on lobes and put on a plate. With the mandarine peel cut off a white flesh, and the top layer (zest) is finely chop in the form of straws, boil into the glass of water, throw back to the sieve. In the pan, pour sugar sand, pour its four glasses of water, stirring, put the zest peeled and sliced \u200b\u200bapples and cook 10 minutes with slow boil until the apples become soft.

Mandarins cooled apples and slices to put in vases and pour syrup.

Structure:apples - 250 g, mandarins - 4 pcs., Sugar sand - 0,7 cups.

Compote from fresh apples and drains

In the pan, pour sugar sand, pour it with four glasses of hot water, stirring, put peeled and sliced \u200b\u200bapples and boil with slow boiling for 10 minutes until they become soft. In the boiling compote, add plums, washed and peeled from the bones, boil and cool again.

Structure:apples - 300 g, plums - 200 g, sugar sand - 0,7 glasses.

Compote from tomatoes

Small solid green or red tomatoes seek, to slip cold water and immediately remove the skin. Ivyu rubbed on the grater, put in boiling water with sugar and ginger, peel. In the hot syrup, to lower the tomatoes, rolling, shovel into the portion of the dishes, pour the syrup. Serve cold, you can with whipped cream.

Structure:tomatoes - 500 g, quince - 100 g, sugar - 150 g, water - 2 glasses, ginger.

Compote from Revel

Rewind clean from the top layer (fibers), slip in water and cut into small pieces. From sugar and water to weld the syrup, in the boiling syrup put the chopped rhubarb and cinnamon, boil 2 to 3 minutes and cool.

Structure:rewal - 300 g, cinnamon, sugar - 0.5 glasses, water - 1.5 glasses.

Comvertible from beet

Purified beets cut into slices, pour boiling water and cook until readiness. At the end of the cooking, add sugar and citric acid to boil, cool for 10 to 12 hours. If slices of beets and decoction during cooking will be happy, lemon acid or berry vinegar should immediately add.

Structure:beets - 200 g, sugar - 120 g, water - 900 ml, citric acid or berry vinegar.

Compote with semolina

Berries to fall asleep with sugar (half of the norm) and leave almost completely dissolved it, from the rest of the sugar and water to cook syrup. In the boiling syrup, pushing the semolina and with weak boil to cook, stirring, 10 - 15 minutes. Then put berries with sugar, bringing to a boil and cool.

Structure:manna Cropa - 30 g, Raspberry and strawberry (strawberries) - 500 g, sugar - 120 g, water - 2.5 liters.

Jelly, Mousse, Sambuki

Jelly with canned fruit

It is gelatin to dangle in water to swelling, pour water to boiled water, add citric acid and fruit syrup. Then pour this mixture laid in the form of fruit and cool.

Structure:fruit syrup - 1 cup, boiled water - 1.5 glasses, fruit - 500 g, gelatin - 15 g, citric acid - 1 pinch.

Jelly from berries

From berries to squeeze juice, add sugar, white table wine, lemon juice, bring to a boil, put gelatin dissolved in warm wine, mix well, pour into forms and put in a cold place.

Structure:berry juice - 2 glasses, sugar - 2 glasses, white table wine - 2 cups, lemon - 1 pc., Gelatin - 30 g.

Orange juice jelly

Gelatin soak in cold water. Orange juice, water, sugar sand, lemon zest, lemon juice mix, put on fire and bring to a boil, then add gelatin, thoroughly stir so that gelatin completely dissolved. For fragrance, you can add a small loaf of the liquor.

Strain through dense fabric, cool and pour, as indicated above.

Structure:orange juice - 150 g, water - 150 g, sugar sand - 150 g, lemon juice, gelatin - 15 g, column half of lemon.

Jelly from fresh cherries with red or turkey wine

Mature Cherry Clear Bones, Estropy 10, Pour Cherries and Cut And Disposable Bones 1.5 Water Glasses, boil, strain, put sugar, boil, pour a glass of turkey wine, a little lemon of the lemon juice and flushed in boiled water gelatin. Cool and pour into forms.

Structure:fresh cherries - 400 g, red or turkey wine - 1 cup, sugar - 300 g, lemon - 0.5 pcs., Gelatin - 2 tbsp. Spoons, water - 1.5 glasses.

Jelly with cherry and gooseberry

From cherry remove bones, from the gooseberry remove the balance of inflorescences. Water boil with sugar, half syrup pour cherry, another half - gooseberry. Let it stand. Then, together with berries, each syrup is warm up separately. Nabult in cold water gelatin is also divided into two parts. One piece to add to the cherry syrup, another - in the syrup with the gooseberry. To give the color of the syrup with the gooseberry, add juice from the leaves of cherry or spinach to it or the tincture of them on alcohol. In high glass cups pour the syrup with the gooseberry and put in the refrigerator. When jelly freezes, pour it with cherry syrup and cool again. When feeding jelly garnishing whipped cream.

Structure:water - 0.5 l, cherry - 150 g, gooseberry - 150 g, gelatin - 25 g, sugar.

Jelly of pears with wine

Pears cleanse from the peel, cut into pieces, pour water, pour sugar and cook until readiness, watching they do not boil. Then remove and put in a large form or in a vase. Syrup strain and measure the glass. Add white wine and gelatin dissolved in the sirop part. Pour pears with syrup and put on the cold. Frozen jelly feed with syrup or with sour cream.

Composition for syrup:white wine - 2 tbsp. spoons, gelatin - 10 g; The rest, as in the recipe "Jelly of fresh pears".

Fresh pears jelly

Packed pears cut into slices and peel in water, acidified with citric acid. A decoction to strain, introduce the prepared gelatin and bring to a boil. Boiled pear sliced \u200b\u200bpears put in shape or cream, pour jelly and cool.

Structure:pears without cores - 150 g, sugar - 3 tbsp. Spoon, gelatin - 3 h. spoons, citric acid, water - 300 g.

Jelly of melon

Ripe melon clean from the peel and grains, squeeze juice from it. Cooking sugar syrup on the water, enter into it the swelling gelatin and bring the mixture to a boil, after which the syrup with squeezed melon and lemon juice and again and bring the mixture to boil again, and then pour into the portion and put in a cold place to froze the jelly.

Structure:melon - 500 g, sugar - 1.5 glasses, lemon juice - 1 tbsp. Spoon, gelatin - 2 tbsp. Spoons, water - 2.5 glasses.

Jelly strawberry or crimson

Strawberry or raspberry to sort out, free from the fruits, rinse in boiled running water and decompose in deep porcelain plates with rows, speaking with sugar powder, then put a plate in the fridge for 4 hours. After this time, merge juice with berries and add water in such a quantity to obtain 300 g of fluid.

Pre-closed in cold water gelatin to connect with the resulting syrup, bring, stirring, to boil, remove from the stove, strain, give cool and pour.

Structure:strawberries or raspberries - 500 g, sugar dust - 200 g, gelatin - 25 g.

Lemon jelly

In the pan pour water, pour sugar sand, stir and bring to a boil. In the cooked hot syrup, put a zest cut off from half lemon, and a clumsy gelatin. Syrup, stirring, bring to boil again and pour lemon juice.

Hot syrup strain through a dense fabric, slightly cool and pour into molds or vases.

Structure:lemon - 1 pc., Sugar sand - 1 cup, water - 3 glasses, gelatin - 25 g, zest.

Jelly of raspberry

Ripe stronger raspberry berries to put into a large form or in vases, rinsed with cold water. Separately squeeze out of raspberry juice and strain. Add water, sugar, white wine, gelatin, dissolved in a small amount of hot water, pour berries and put in a cold place. Frozen jelly roll over on the dish and suck with syrup or sweetened sour cream.

Structure:water - 0.5 glasses, sugar - 1 tbsp. Spoon, white wine - 2 tbsp. Spoons, gelatin - 10 g.

Jelly of sea buckthorn

Fresh sea buckthorn to wipe through the sieve, the mezu together with the bones to pour water, add sugar and slaughter 5 - 7 minutes, after which the decoction to strain, enter the swollen gelatin to it, bring to a boil, connect with the flesh, stir, pour into the molds and cool.

Structure:sea \u200b\u200bbuckthorn - 1 cup, sugar - 0.6 glasses, gelatin - 2 tbsp. Spoons, water - 4 glasses.

Jelly of plum

Drain (without seeds) Peel in half a glass of water on a weak heat for about 20 minutes. Grind the mixer, add sugar, lemon juice dissolved in water gelatin. All products are well mixed and heat. Then put cinnamon and pour cognac (wine). The form is rinsed with cold water, pour into it the drain mass is still hot, smooth the surface, cool. When jelly freezes, lay it on the dish, sprinkle with nuts.

Structure:plum - 500 g, sugar - 200 g, juice of one lemon, gelatin - 30 g, brandy or wine - 4 tbsp. Spoons, cinnamon - 1 pinch, crushed nuts or almonds.

Jelly of red and black currant

Washing and cleaned from the seedy currant, squeeze juice. In a pressed mezu, pour 3 cups of boiling water, pecking 25 - 30 minutes, then strain. In the liquid, sugar sugar, boil, add dissolved gelatin and pressed juice, stir. Jelly pour into the form cool.

Sugress with cream whipped with powdered sugar. In the same way you can cook jelly from strawberries.

Structure:currant - 2 glasses, sugar - 0.5 glasses, gelatin - 1 tbsp. Spoon, cream - 0.5 glasses, sugar powder - 0.25 glasses.

Jelly of fresh apples and black rowan

From apples and rowan squeeze juice and cool it. Pulling pour hot water, bring to boil and peck for 10 minutes. Then the decoction to strain, add sugar, bring to a boil again, after which we introduce the swollen gelatin, remove from the fire, pour the cooled juice, to stir well, pour into portion dishes and cool before the formation of a jelly-like mass.

Structure:apples - 3 pcs., Black-tree rowan - 0.3 glasses, sugar - 0,7 cup, gelatin - 2 tbsp. Spoons, water - 3.5 glasses.

Jelly of apples and prunes

Apples rinse, clean, cut on 4 - 8 parts and remove the core. Prunes rinse, soak for one hour and remove the bones.

Boil waste from apples and bones of prunes, strain and add sugar. In the resulting syrup, boil the prunes and apples until readiness and remove them with noise. In hot syrup, add citric acid, pre-closed gelatin and completely dissolve it, stirring liquid. Jelly pour into the shape layer 1 - 1.5 cm and give to frozen. On the frozen jelly, it is beautifully putting down the slices of apples and prunes and pour the remaining jelly. Molds take out to the cold for 1 - 2 hours.

Structure:apples - 2 - 3 pcs., prunes - 0.3 cups, sugar - 0,7 cups, gelatin - 2 tbsp., Lemon juice - 1 h. Spoon, water - 3 glasses.

Jelly with red wine

Sugar is dissolved in water and enter in the syrup of a pre-clumsy gelatin in the syrup, to carefully wash and heat up to boil (but do not bring to boil) until it dissolve gelatin. In the syrup pour cherry juice and wine, add vanillin and citric acid to taste and strain hot.

If fruit syrup is used instead of juice, then the amount of sugar decrease accordingly.

Structure:sugar is 1 cup, cherry juice - 0.5 glasses, red wine - 0.5 cups, water - 2 glasses, gelatin - 2 tbsp. Spoons, vanillin, citric acid.

Jelly from wine

Eggs to confuse with sugar. Add wine, lemon zest and juice, stir, put on fire and interfere with thickening (but do not bring to boil). Remove from the fire, enter gelatin, then pour into the form and put in a cold place. Frozen jelly roll over to the dish and pour chocolate sauce.

Structure:eggs - 6 pcs., Sugar Sand - 250 g, Wine - 1 cup, lemon - 1 pc., Gelatin - 25 g.

Jelly from Vasilkov

Vasilka brew boiling water, let it stand, strain, put sugar, boil, pour juice from two lemons and wine glasses, strain, cool.

Structure:vasilka - 100 g, sugar - 300 g, lemons - 2 pcs., Gelatin - 30 g, wine - 1 glass.

Jelly dairy

Milk helped and dissolve sugar in it and in advance of the keynote gelatin, bring to a boil, add vanillin and pour over the vases, in which the fruits or berries are preliminar than the peaches, plum or cherries).

Structure:milk - 1.25 glasses, sugar - 0.5 glasses, gelatin - 2 h. spoons, vanillin, fruit - 200 g.

Jelly dairy with fresh berries (raspberry, garden strawberry, etc.)

Severed, washed berries to fall asleep with sugar and leave for 1 - 2 hours in a cold place. In the hot boiled milk to dissolve sugar, enter the swollen gelatin and bring boiling. The mixture is cooled to room temperature.

The juice formed from the berry is to merge, and the berries themselves decompose into portion dishes, pour their dairy jelly and quickly cool. When feeding jelly, pour juice from berries or serve it separately.

Structure:berries - 1.5 glasses, milk - 3 glasses, sugar - 0,7 glasses, gelatin - 2 tbsp. spoons.

Jelly cream

Gelatin pour cold water, let it swell, separate yolks from proteins. Yolksome to beat with half the sugar rate.

Separately beat proteins and cream. The remaining sugar is divided in half into two parts and add to proteins and cream. The swelling in the water and divorced gelatin add to the yolks, the whipped proteins and cream. Fill this mass of high glasses, cool before serving. Garnish candy.

Structure:cream - 200 g, eggs - 2 pcs., Sugar sand - 150 g, gelatin - 2 h. spoons.

Jelly butter with strawberry jam

Mix jam with cold pasteurized cream. In the mixture, Introduce the gelatin dissolved in hot milk and heat it up to 60 - 70 ° C, again stirred, pour into portion dishes and cool.

Creamy jelly can be filed for a festive table. For this, hot jelly pour into figured molds, after pouring the molding for a few seconds to lower in hot water to lay jelly on a large flat dish and decorate with a confectionery bag whipped cream.

Separately to the creamy jelly can be applied to strawberries.

Structure:cream - 3 glasses, jam - 0.6 glasses, gelatin - 2 tbsp. Spoons, milk - 1 cup.

Jelly from Prostokvashi

To add sour cream, sugar powder, lemon zest and carefully wash. Pre-clumsy gelatin to dissolve in hot water, pour into the prepared mixture and lay out in a vase. In the semi-finished jelly, you can put various fruits and berries.

Structure:prostokvash - 200 g, sour cream - 2 tbsp. Spoons, powder sugar - 2 tbsp. Spoons, gelatin - 2 h. spoons, water - 1 cup, citric zest - 2 g, vanillin.

Jelly from sour cream

Gelatin pour cold water and give to swell, then warm up in a water bath before dissolving. Sour cream, sugar, flavoring additives and gelatin to mix, pour into molds, washed with cold water, or cool in glass dishes. Serve with syrup and fruit from a compote.

Structure:sour cream - 2 glasses, sugar - 100 g, vanillin or cinnamon - 1 pinch, gelatin - 20 g

Chocolate jelly

Yolks to confuse with sugar powder. Add milk and cocoa diluted with cold milk. Mix to put on a weak fire and interfere until it boils and does not thicken. Remove from the fire and without stopping stirring, add gelatin, pre-closed in cold water when the mixture will cool, enter whipped proteins and vanillin, stir, pour into the shape and put it in a cold space for frosting.

Structure:eggs - 8 pcs., Sugar powder - 200 g, milk - 1 l, cocoa powder - 50 g, gelatin - 25 g, vanillin - 2 powder.

Jelly in Berlin

Beat gelatin with sugar, add lemon juice and slightly grated lemon zest. Apple juice warm up, add pre-clumsy gelatin and pour yolks. Slings slightly salt, beat into a strong foam, sprinkle with vanilla sugar and mix with apple juice. The mixture is pouring into molds and cool. Serve in the creams.

Structure:eggs - 6 pcs., Sugar sand - 1 cup, lemon - 2 pcs., Apple juice - 0.5 l, gelatin - 1 tbsp. Spoon, vanilla sugar - 6 g, salt.

Jelly puely

Half gelatin to fill with red juice (cranberry, red currant and other berries), another half - yellow (pumpkin, mandarin, mango) and let you swell. Then heat every liquid separately, adding sugar to dissolving gelatin. In high glasses, pour 3 to 4 cm of red liquid, put in the refrigerator and when the jelly will freeze, pour the yellow liquid layer, put it in the refrigerator again and when the jelly will jest, fill the glasses with the remaining red liquid. Finally frozen jelly decorate whipped cream.

In the same way, you can also prepare another jelly, for example, alternating layers of dairy and coffee jelly.

Structure:red juice - 1 cup, yellow juice - 1 cup, gelatin - 25 g, cream - 1 cup, sugar.

Puff boilers from bread with cherry

From the prepared cherry remove bones. To put sugar boiling water, cook the syrup, lower the cherry into it, slightly peel it and take it out. Gelatin, pre-closed in 0.7 cup of cold water, dissolve in hot syrup. Wheat or rye bread cut into cubes 3 x 3 cm, dip in syrup and lay out in a deep enamelled bowl. To put a layer of cherries, then again bread, etc. Hiding the remaining syrup and put it on the cold. Before serving on the table, a bowl with frozen jelly omit for a few seconds in hot water, remove from the water and tilted on the dish. At the request of the jelly, you can ride the sweetened sour cream or diluted condensed milk. When cooking syrup from cherries, you can add cinnamon in it, carnation.

Structure:wheat or rye bread - 200 g, water - 2 glasses, cherry - 500 g, sugar - 0.5 glasses, gelatin - 1.5 tbsp. Spoons, cinnamon - 0.5 h. spoons, carnation - 2 - 3 pcs., sour cream or condensed milk - 3 tbsp. spoons.

Jelly egg-milk

Rastered with yolk sugar gradually dissolves warm boiled milk, then in a water bath, continuously stirring, bring to weak thickening. After that, heating is stopped, to introduce the gelatin dissolved in milk, vanilla sugar, mix thoroughly, pour into portion and cool until it is frozen.

Structure:egg yolks - 4 pcs., Milk - 300 g, sugar - 120 g, gelatin - 30 g, vanilla sugar.

Jelly "Amber"

Purified and washed carrot cut and grind with a mixer. Pour the mass to water and cook 15 to 20 minutes, then strain, add sugar and bring to a boil, after which you enter the pre-clumsy gelatin, mix the mixture, bring it to a boil, pour into molds and cool.

Structure:carrot - 4 pcs., Sugar sand - 0.5 glasses, gelatin - 2 tbsp. Spoons, lemon juice - 1 tbsp. Spoon, water - 3 glasses.

Jelly "Margutis"

Jelly prepare from several varieties of syrups of different colors, juices or canned compotes. Syrup dilute with water, gelatin soak in cold water. Syrup and milk pour into separate dishes. Sugar sugar into milk, in syrup, at will, is citric acid. Add gelatin to syrup and milk, to pull up to boil, strain, cool to a colors. Jelly of different colors lay out in forms, add boiled rice, fruits from a compote and put in a fridge for frozen.

Structure:fruit syrup - 0.5 l, compote from canned fruit - 0.5 l, milk - 0.5 l, rice - 200 g, gelatin - 2 tbsp. Spoons, sugar - 4 tbsp. Spoons, citric acid.

Marble jelly

Prepare the jelly of two or three colors, give a slightly frozen, then mix. When the jelly is almost freezed, it is on the surface of it with a wooden wand zigzag lines and finally cool. Jelly cut on the figurines of various shapes.

Orange cream jelly

Boil milk with sugar and crushed orange zest. Remove from fire and gradually with continuous stirring introduce whipped yolks, pre-closed in cold water gelatin, orange juice and proteins whipped into a strong foam. The mixture is pouring into the shape and put it in a cold place to frozen. Before serving, immersing the form for a few seconds in hot water and tilting on the dish.

Structure:milk - 0.5 l, sugar - 250 g, Zestra Orange - 20 g, Eggs - 4 pcs., Gelatin - 40 g, Orange - 2 pcs.

Vanilla cream

Milk, yolks, flour and sugar make vanilla cream. Remove from fire, add gelatin, pre-closed in cold water, and interfere with cooling. Then introduce whipped proteins, toasted and widespread almonds or forest nuts and finely chopped candied nuts. Stay cream and give it to frozen.

Structure:milk - 0.5 l, eggs - 4 pcs., Flour - 1 tbsp. Spoon, sugar - 150 g, gelatin - 30 g, almonds or forest nuts, Cuccats.

Blange creamy

Almonds to brew, clean, exterminate in a mortar, lulled there 2 - 3 tablespoons of cream, dilute three glasses of hot boiled cream, boil, strain, pour sugar, boil, pour gelatin, strain hot into the shape and cool. From the remaining unwound almond can be baked with laying, with sugar adding.

Sweet almonds can be replaced with 0.25 glasses of bitter almonds.

Structure:sweet almonds - 100 - 200 g, cream Nusty or milk - 3.5 glasses, vanilla - 0.25 glasses, gelatin - 40 g, sugar - 200 g.

Blamgege Chocolate

Chocolate grate on a grater, pour into a saucepan, interfere with fire to blackened; Prepare almond milk from 0.7 cups of sweet and 0.1 cup of bitter almonds and 3 cups of milk, breed them chocolate, strain, pour 150 g of sugar, pour half a cup of loose gelatin. The resulting mass pour into the form and put on the ice.

Structure:chocolate - 100 g, milk or cream - 3 glasses, sweet almonds - 0.7 glasses, gelatin - 40 g, Gorky almonds - 0.1 cups, sugar - 0.6 glasses, vanilla.

Blamgege Vanilla

Dilute in half a glass of hot water gelatin, mix with hot cream (or milk), add sugar and vanilla, then pour into the form. When cool, the form warm in hot water and lay out on the dish.

Structure:cream - 3 cups, sugar - 0.5 glasses, vanilla - 0.5 h. spoons, gelatin - 60 g.

Blamgene green from pistachios

Almonds to brew, clean, wolken, as it can be milled, breed with two glasses of boiling water, boil, strain; Pistachios clear from the upper skin, finely destroyed, pour the glass of boiling water, boil, strain and pour into the almond milk. Sugar sugar, boil, pour gelatin, stir, lay out in the form and cool.

Structure:sweet almonds - 100 g, pistachios - 0,7 glasses, sugar - 0,7 glasses, Gorky almonds - 4 - 5 pcs., Gelatin - 40 g.

Blobhange Coffee

Milk, ground coffee, sugar boil two times, strain, pour raw cream, boil, retain, pour gelatin, stirring, lay out and cool.

Coffee can be replaced with cocoa.

Structure:ground coffee - 0,7 cups, cream - 1.5 glasses, sugar - 1 cup, milk - 2 glasses, gelatin - 40 g.

Mousse from dried fruit

Wash dried fruits put out in water, wipe through the sieve, add sugar and acid to taste. Egg proteins beat, adding a cooled mass of dried fruits along a spoon. If the Mousse is applied immediately after cooking, you can do without gelatin, if the mousse is not applied immediately, then during the beating to the egg whites add swelling in water and divorced gelatin. Well cooled mousse decorate with fruit cooked in syrup: plums, apricots, raisins. Serve with milk.

Structure:dried fruits - 300 g, sugar, lemon zest, citric acid, water, egg squirrels - 3 pcs., Gelatin - 1 h. spoon.

Apricot Mousse

Dried apricots rinse in warm water, pour into a small amount of water and put out. Soft apricots wipe through a sieve, a mass of peak with sugar. Egg proteins beat into a thick foam, add hot puree to it, lay out a mass into a lubricated with fat or on a baking sheet and bake in the oven. Serve a mousse hot or cold with milk.

Structure:apricots - 200 g, sugar - 150 g, proteins - 5 pcs., Oil - 1 tbsp. the spoon.

Mousse from oranges

Gelatin pour half a glass of water, leave for swelling. From the water and sugar to cook syrup, pour gelatin, bring to a boil, remove the saucepan from the plate, pour out a grate of two oranges in a shallow grater, add orange and lemon juice, cover with a lid and cool to room temperature. Then strain the liquid through the gauze and beat before turning it into the foam. Ship the whipped mass in the shape moistened with cold water and take it out on the cold.

Before serving on the table, lower the form for a few seconds in hot water and lay out mousse on the dish.

Structure:oranges - 2 pcs., Lemon - 1 pc., Sugar sand - 200 g, water - 2.5 glasses, gelatin - 2.5 tbsp. spoons.

Mousse from watermelon

From the meat of watermelon with the help of the juicer, squeeze juice. In juice introduce sugar and citric acid, and then, bringing to a boil, dissolve the pre-clumsy gelatin in it. The resulting mass is to cool up to 30 - 35 ° C, beat, shock into the portion and cool and cool again.

Structure:the flesh of the watermelon is 900 g, sugar - 100 g, gelatin - 10 g, citric acid.

Mousse from brystnik

Wash lingonberry wipe through a sieve, add honey or sugar. Egg proteins beat, gradually, on a spoon, adding the prepared mass in them. Serve mousse with milk. Instead of fresh lowers, you can take a lingonberry jam.

Structure:lingonberry - 300 g, egg whites - 3 pcs., Honey or sugar.

Mousse from cherish

From the washed ripe cherries, remove bones, purified berries to connect with proteins, sugar and beat to the formation of a strong foam (the weight should increase in a volume of 2-3 times). At the end of the whipping pour vanilla sugar. Ready mousse pour into molds and make it cold. Decorate with whole cherry berries and grated chocolate. Serve with milk.

Structure:cherry without seeds - 200 g, sugar - 200 g, proteins - 2 pcs., Called chocolate - 3 h. spoons, vanilla sugar.

Strawberry Mousse or Raspberry

The washed and dry berries are crushed on a mixer or manually before the formation of a homogeneous mass. Water heat, dissolve sugar sand in it and enter the pre-clumsy gelatin. Continuously stirring, bring the mixture to a boiling, after complete dissolution of gelatin to introduce a berry mass and citric acid.

The mixture is cooling up to 30 ° C and beat to the formation of a lush homogeneous mass. Ready mousse pour over molds and put in a cold place to frozen. When applying mousse, you can pour syrup.

Structure:strawberry or raspberry - 1 cup, sugar - 0.7 glasses, gelatin - 2 tbsp. Spoons, water - 3.5 glasses.

Mousse cranberry

Prepare syrup, as for lemon jelly (instead of lemon take cranberries). Then dissolve the clumsy gelatin and cook 15 to 20 minutes. Mass cooled up to 35 - 40 ° C and beat the wedge or in a mixer to an increase in a volume of 1.5 - 2 times.

After whipping mousse, pour into the molds or on the vehicle.

Structure:cranberry - 250 g, sugar sand - 200 g, gelatin - 25 g; for syrup:sugar sand - 100 g, Cranberry - 50 g.

Mousse from pineapples

Structure:canned pineapple with syrup - 350 g, sugar sand - 150 g, gelatin - 25 g; for syrup:

Navy mousse

Cooking technology, like mousse cranberry.

Structure:strawberry garden - 250 g, Sugar sand - 200 g, gelatin - 25 g; for syrup:sugar sand - 100 g, strawberries - 100 g.

Limon Mousse

Cooking technology, like mousse cranberry.

Structure:lemon - 300 g, sugar sand - 300 g, gelatin - 25 g; for syrup:sugar Sand - 100 g, Wine - 50 g.

Mousse from kefir

Gelatin pour cold water. Yolks to be confused with sugar, add vanillin (or a grated zest), mix with kefir. Separately beat the proteins. Gelatin dissolve in a water bath, connect with kefir, proteins. Pour the mass into the forms or in glass vases and give to frozen. Serve with sugar slices of orange or lemon (fruit sauce, juice).

Structure:kefir - 0.5 l, eggs - 3 pcs., Sugar sand - 150 g, Vanillin - 1 pinch, orange or lemon - 1 pc., Gelatin - 20 g.

Soluble mousse

Coffee stir with sugar, yolks, pour boiling water, add a pinch of vanillina, swelling in water and divorced gelatin. Beat the mixture into a thick foam. Serve with cream or with vanilla sauce.

Structure:water - 0.5 l, sugar - 100 g, instant coffee - 2 tbsp. Spoons, gelatin - 15 g, cream or sauce, egg yolks - 2 pcs., Vanillin - 1 pinch.

Mussed Mac

Scat out poppy and skip it through a meat grinder with a frequent grid. Creaming to beat, add sugar powder at the end of a whip, washed raisins, poppy, orange zest and dissolved in hot water gelatin.

When filing on the table, you can decorate the cookie.

Structure:mac - 40 g, sugar powder - 40 g, orange zest - 8 g, cream - 200 g, raisins - 25 g, gelatin - 8 g.

Cranberry Mousse

Washed cranberry crowned with a wooden pestle and dilute half a glass of hot water, strain through a sieve, and pour the remaining water and put it boil. After a few minutes of the boiling, the schounture is strain. On the resulting decoction to brew a semolina cereal. To avoid lumps, the croup is fast in boiling water, continuously and intensely stirring a spoon.

After a twenty-minute cooking with a weak heating, puff sugar into porridge and does not stop the heating, mix the porridge, then remove from the fire and cool. In the warm porridge, pour the previously pressed cranberry juice, add vanillin and beat the wedge when the mass is cooled, and it increases in a volume of 2-3 times. Beat the mousse to a thick foam pillar and pour into forms. Mousse, like jelly, you can pour berries and fruits.

Structure:semolina cereals - 0.3 glasses, cranberries -1 glass, sugar - 1 cup, water - 3 glasses, vanillin.

Muskom Mousse

Carrot grate and put out with butter. Erase on the grater of the zest from lemon, add to carrots with sugar and lemon juice (to taste). White proteins, adding a cooled carrot puree in them on a spoon. Apply mousse immediately after cooking with milk or vanilla sauce. When beating, add divorced gelatin.

Structure:carrots - 300 g, lemon - 0.5 pcs., Sugar, egg whites - 3 pcs., Oil - 1 tbsp. Spoon, gelatin.

Mousse from sea buckthorn

Fresh or frozen sea buckthorn to go through and rinse in water, throw back onto a sieve or colander. Berries crowded, breed a glass of water and wipe through the sieve. Schirts pour 3 glasses of water, put on fire, bring to a boil and strain. In the leaky decoction to put sugar and pre-closed in the water gelatin. Ruhar put on fire and stirring all the time, bring to a boil. After dissolving the gelatin of the decoction to remove from the fire, cool slightly, to connect with the flourishing sea buckthorn juice and beat to the formation of a homogeneous foam mass. When the mass starts thick, pour it into the molds and put it on the cold.

Structure:sea \u200b\u200bbuckthorn - 350 g, sugar - 200 g, water - 1 l, gelatin - 2 tbsp. spoons.

Mousse from rhome

Washed rhubarb cleaning the skin, chop, put in a pan, pour water and cook before softening, then add sugar, pour the semolina, stirring, and heat up to swelling. Finished porridge cool, beat, add a grated lemon zest. Serve mousse with milk.

Structure:water - 0.5 l, rhubarb - 300 g, sugar - 150 g, semolina - 60 g, lemon zest.

Rye Mousse

Berries slip, squeeze juice and leave in a cold place in a closed dish. Mesu (squeezes) pour water, boil and strain. Add sugar to liquid, bring to a boil, stirring, pour flour and when it will swell, stop cooking, cool the lot. Then beat by adding juice, squeezed from cranberries. Serve mousse with milk. If you use canned berry juice, you need to cook a thick porridge on the water and during the beating of the mousse add raw juice.

Structure:water - 0.5 l, cranberries - 0.5 cups, rusty flour of large grinding - 100 g, sugar - 150 g.

Cream Mousse with Fruit Berry Syrup

Pasteurized cream join with dissolved gelatin and any fruit-berry syrup.

The mixture is taken to get a lush foam mass, then decompose into the portion of the dishes and cool.

Structure:cream pasteurized - 3 glasses, syrup (strawberry, orange, cherry) - 2 glasses, gelatin - 2 tbsp. spoons.

Mousse from sour cream

Sour cream to beat the wedge, add sugar powder, crushed orange zest and vanillin, then whipping, dissolved gelatin. Stay in vases and cool.

Structure:sour cream - 300 g, powdered sugar - 2 tbsp. Spoons, Zestra Orange - 10 g, gelatin - 2 h. Spoons, Vanillin.

Pumpkin Mousse

Pumpkin clean, rub on the grater and put it up to soften. Remove the lid and give moisture to evaporate, add a grated zest, cool. Egg proteins beat, gradually add sugar powder and cooled pumpkin mass. Whipped mass to fill the glass dishes, sprinkled with purified pumpkin seeds. Cool Serve with vanilla sauce.

Structure:pumpkin - 500 g, sugar powder - 100 g, lemon zest, egg whites - 3 pcs.

Mousse chocolate

In the cooked hot coffee, put pieces of chocolate, put it on a water bath and stir until the chocolate is completely molded. Then remove it from the water bath and cool. The cooked yolks of eggs will be confused with sugar powder to the formation of white mass, to connect with melted chocolate, add vanillin and beat to the form of lush foam. Cream Carefully mix, pour into chocolate and pour into forms that are 4 to 6 hours to refrigerate.

When submitting a mousse on the table form omit for a few seconds in hot water and flip over to the plate. Separately to the mousse to submit syrup or fresh berries.

Structure:milk chocolate - 100 g, welded coffee - 50 g, eggs - 4 pcs., Sugar powder - 40 g, vanillin, cream - 250 g, syrup.

Apple Mousse on semolina

Apples without core cut to 5 - 6 parts, pour hot water and peel. Wipe and mix with a lemon decoction, add sugar, citric acid. Bring to a boil and, continuously stirring, pour the semolina with a thin ridge. Cook 15 - 20 minutes with weak heating. The finished mixture is to cool up to 30 - 40 ° C, and then beat into a thick foamy mass, which is quickly pouring and cooling. Submit mousse, watering syrup.

Structure:apples without cores - 300 g, sugar - 2 tbsp. Spoons, semolina cereals - 1.5 tbsp. Spoons, water - 500 g, citric acid - 1 - 2 pinchs.

Mousse from apples

With apples to remove the peel, pour it with water and boil. The decoction to strain through the sieve, put sugar into it, stir and introduce the gelatin pre-closed in water. Then the decoction to put on the stove, and stirring, cook before dissolving gelatin.

Purified from the peel and covered with acidified water (so as not to dry) apples to grate on the grater and immediately omit in a bit cooled decoction with gelatin. Then weigh the mass of sour cream, pour into the mold and cool.

Structure:apples - 700 g, sugar - 100 g, water - 1 l, gelatin - 2 h. spoons, lemon juice - 1 h. spoon.

Mousse apple

Sour baked or stewed apples wipe through a sieve, add sugar, vanillin, gelatin and egg whites and beat until it becomes light, easy and will not start falling from the bunny. Shoot the mousse into glass dishes, squeeze with milk.

Mousse can also be prepared from canned apple puree. If the puree is liquid, to pre-export it in a saucepan by adding sugar.

Structure:apples - 4 pcs., Proteins - 2 pcs., Gelatin - 1 h. spoon, vanilla, sugar.

Apple Mousse (without gelatin)

Washed apples decompose on a sheet or in a frying pan, pour some water and put in a hot oven. When apples become soft, wipe them through a sieve, pour sugar solve in a puree and beat until mousse increase in a volume of 2-3 times. If the mousse turned out to be insufficiently acidic, during the beating it is necessary to add lemon juice to it. Finished mousse shape and put on the cold.

Structure:apples Antonovsky - 500 g, sugar - 100 g, water - 0.3 glasses, lemon juice - 1 h. spoon.

Egg mousse

Egg yolk yolks to beat with sugar, add a grated zest, divorced in heated apple juice gelatin, then vanillin and whipped proteins. Fill the mold mousse and put in a cool place for pouring. When serving in each portion, stick slices of waffle or fine cookies.

Structure:eggs - 3 pcs., Sugar sand - 100 g, zest lemon, apple juice - 1 cup, gelatin - 10 g, Vanillin - 1 pinch, cookies.

Sambuk from quince

Quince washed, cut into 2 - 4 parts, put on a pan or barbell, pour some water and bake, and then rub. The remaining mezu pour water, cook 8 - 10 minutes and strain. In the courage to dissolve the swollen gelatin. In Aiva puree add sugar and raw squirrels, after which puree to beat to foamy consistency. At the end of the whipming, gradually pour the quince of a decoction in which the gelatin is dissolved.

The resulting mass to pour into the portion and cool.

Structure:egg proteins - 4 pcs., quince - 750 g, sugar - 150 g, gelatin - 25 g, water - 160 g.

Sibbuk from strawberries

Strawberry rinse with boiled water, give a track of water, rub. To the resulting mass sugar sugar, add egg protein and dissolved gelatin. Beach until the mass is not lush. Stay in the form and put for cooling. Serve with cream whipped with sugar powder.

You can also make a sambuk from strawberries, raspberries, blackberries. Berries must be pre-tightened, squeeze juice, the remaining berries to weld in the glass of water and strain, mix with sugar, add proteins, gelatin and pressed raw juice. Then beat the mixture with a wedge before the formation of a lush mass. Cool, suck with whipped cream.

Structure:strawberry - 2 glasses, sugar - 0.5 glasses, cream - 1 cup, gelatin - 1 h. Spoon, egg protein - 1 pc., Sugar powder - 0.25 glasses.

Sambuk from plum

Drain after removing the bones to cook in a small amount of water and rub. Add honey, egg squirrels in puree and beat the form of lush mass. Sambuk immediately decompose into the portion of the dishes and serve.

If the smbob needs to be prepared in advance, then closed in an 8 - 10-fold amount of water gelatin to dissolve in a water bath, cool up to 40 ° C and introduce a thin jet with energetic stirring into a whipped mass of drain and proteins. Mass quickly lay out in shape moistened with water, and put in the refrigerator for gelation. Before submitting the bottom of the form, put for a few seconds in warm water, close the plate, turn the shape and lay out the smbet to the plate.

Structure:plum - 400 g, honey - 3 tbsp. Spoons, egg proteins - 2 pcs., Gelatin - 2 h. spoons, water - 0.5 glasses.

Pumpkin Apple Sambuk

Prepared pumpkin cut into slices, bake and rub. Pumpkin and apple puree to connect, add sugar, citric acid, egg squirrel and beat into lush mass. Continuously and quickly stirring, pour hot dissolved gelatin with a thin flowing and then quickly so that the mass does not have time to frost, pour into vases and cool in the refrigerator.

Structure:pumpkin - 500 g, apples - 400 g, sugar - 1 cup, gelatin - 1 tbsp. Spoon, egg whites - 2 pcs., citric acid - 0.25 h. spoons, water - 420

Sambuk from persimmon and carrots

Prepared by persimmon (without seeds) and cutting the carrots and sweeping in a small amount of water until soft, rub. Add sugar, egg whites, lemonic acid to mix and beat up the formation of lush mass. From the swollen gelatin to drain the water, put it on a water bath and stirring continuously, let him completely dissolve, strain. The gelatin jet pour into the whipped mass is continuously and quickly stirring. When applying, you can pour with syrup. To do this, squeeze juice from persimmon and carrots and add sugar syrup to it.

Structure:persimmon - 350 g, carrots - 300 g, sugar - 150 g, gelatin - 20 g, egg whites - 2 pcs., citric acid - 1 g.

Sambuk from apples (apricots or kuragi)

Bake apples in the peel, cool and wipe through the colander. Puree to connect with sugar and protein, beat the wedge to the formation of lush mass. Then add (fine stream) dissolved gelatin, quickly stirring, pour into the form, cool. Serve, watering with syrup prepared from wine, boiled water and sugar.

When cooking a Sambuk from apricots or kuras, it is necessary to weld them in a small amount of water. On 400 g of fruit takes 0.25 glasses of water. Then the fruit should be wiped through the colander. Otherwise to do the same as when cooking a samba of apples.

Structure:apples - 6 - 7 pcs., Sugar sand - 0.3 cups, gelatin - 1 h. spoon, egg protein - 1 pc.; for syrup:grape wine - 0.5 cups, sugar - 0.25 glasses, water - 0.25 glasses.

Samboy from apple sauce

Seal hot water sauce, add sugar, citric acid, egg whites whip. Next prepare, as indicated in the previous recipe.

Structure:canned apple sauce - 500 g, Sugar sand - 150 g, gelatin - 15 g, egg whites - 2 pcs., Lemonic acid - 1 g.

Apricot Sambuk

Apricots cut in half and remove bones. Next prepare, as indicated above.

Structure:fresh apricots - 750 g or canned apricot puree - 500 g or kuraga - 250 g, sugar sand - 200 g, gelatin - 15 g, egg proteins - 2 pcs., citric acid - 1 g.

Sambuk from fruit-berry marmalade

MARMELAD Dilute with hot water, add egg whites and beat the resulting mass. Next prepare, as indicated above.

Structure:marmalade - 500 g, gelatin - 10 g, egg whites - 2 pcs., citric acid.

Creams and glaze

Cream cream-vanilla

In the sugar powder, drive the eggs and, continuously stirring, heated until sugar blooms, then cool. In the cooled egg mass put the butter, it is good to confuse and add vanillin and alcohol.

Structure:butter - 300 g, powdered sugar - 1 cup, eggs - 3 pcs., pinch vanillin, brandy - 1 tbsp. the spoon.

Cream cream "Charlot"

Milk and sugar heat, stir up to the disappearance of sugar grains, after which Introduce a thin-stitch egg in advance to avoid brewing eggs. The syrup thus obtained to cool to the state of pair milk. Creamy oil to smoke in a saucepan with a wooden spoon and in the softened oil gradually in small portions pour sugar syrup (about three or four receptions) with intense stirring of the cream and beat up to puff.

Structure:sugar sand - 1 cup, buttercupine - 200 g, egg - 1 pc., Milk - 0.5 glasses, vanilla sugar.

Cream cream with biscuit

Raisins go through, rinse, put in a saucepan, pour hot water and cook for 5 minutes, then fold on the colander and drown. Baked biscuit cut into small cubes. Raisins and cubes are biscuit to combine with a creamy-vanilla cream, gently stir and quickly pour into molds. Put in the refrigerator for frozen.

Before serving with syrup.

Cooking biscuit.Carelessly separated from the proteins of yolks to mix with sugar and beat to thickened so that the drops flowing from the bunker can be slightly kept on the surface of the mass. Egg proteins beat separately in the cold. Gently combine whipped yolks with squirrels and flour so that the proteins do not dare. The resulting mass pour into the baking sheet, lubricated with oil and the puffed flour, or into a shape, on a thick sheet of paper, the surface of the test to dissolve the knife and lifted the biscuit at an average temperature in the frying cabinet for 15 to 20 minutes.

Structure:cream and vanilla cream, ready biscuit - 50 g, raisins - 30 g; for biscuit:eggs - 5 pcs., Sugar sand - 100 g, flour - 100 g, oil; for syrup:wine - 30 g, Sugar Sand - 40 g, Water - 60 g.

Cream cream with rice

Rice to go through, rinse, omit into hot water to cook until readiness (the ratio of rice and water 2: 3), lean on the colander and wipe in a hot.

Eggs to be confused with sugar before receiving a homogeneous mass and, stirring, pour hot milk into this mixture with a thin jet, add the wipe rice, in advance, and swollen gelatin. Then warm the mixture in the water bath until the gelatin is completely dissolved, stirring continuously. Add vanillin in the thickened mixture, cool up to 30 ° C and connect with well whipped cream. Cream pour into molds and cool.

Structure:cream - 2.5 glasses, rice - 0.5 cups, milk - 1 cup, eggs - 2 pcs., Sugar sand - 0,7 cups, gelatin - 3 h. spoons, vanillin.

Vanilla cream

To lose eggs with sugar and vanilla, pour milk and interfere until sugar sand is dissolved. The resulting mixture is pouring into molds. Molds filled with cream molds on a baking sheet with cold water, the level of which must reach up to half of their height. Put a baking sheet into a hot wardrobe and bake until the cream thickens. During baking, water on the baking sheet should not drop. The finished cream is removed from the cabinet and give it to cool, without removing from the molds and water.

When applying to pour the syrup from the raspberry, cherries, strawberries.

Structure:milk - 1 l, sugar powder - 300 g, eggs - 10 pcs., Vanilla powder - 1 g, Sugar sand - 100 g, syrup.

Cream almond

To prepare a cream to mix sifted flour, starch, melted gelatin, part of milk (100 g), sugar, salt, to wash it out again, add hot milk, put a saucepan on the stove and peeling the mass, stirring. Then pour peeled and chopped almonds, remove from the fire and give the cream cool. In the cooled cream, carefully introduce whipped eggs of eggs. Put the mixture in the shape moistened with water, put in the refrigerator.

Before feeding the form, to lower for a few seconds in hot water and flip into the cream. On the table cream to serve with canned fruit and syrup.

Structure:milk - 500 g, almonds - 150 g, flour - 30 g, starch - 30 g, gelatin - 20 g, salt, canned fruit, syrup, sugar sand - 25 g, egg whites - 2 pcs.

Pistachio cream

In the creamy-vanilla cream add a bitter mounted almonds, liquor, alcohol (to delicate acute). Cream is painted in light green (food dye).

Structure:cream and vanilla cream, mounted almonds - 1 h. spoon, liquor - 1 - 2 h. spoons, alcohol.

Walnut cream

Add fried nut kernels, rum, vanillin and alcohol to taste.

Structure:cream and vanilla cream, broken nuts - 1 - 2 tbsp. Spoons, vanillin, a little alcohol, rum - 1 - 2 h. spoons.

Walnut cream

Yellowing to be confused with sugar, brandy and flour, put the lot of mass milk and peel to thickening. The kernels of walnuts are finely chop, lose in a mortar or roll on a rolling board. Rastered nuts add to the finished mass and well to knock out to a lush state.

Structure:sugar sand - 0.5 glasses, milk - 1 cup, yolks - 2 pcs., Flour - 1 tbsp. Spoon, chopped kernels of walnuts - 2 glasses, brandy - 1 tbsp. the spoon.

Cream of peanuts

Starch diluted in 60 g of water. In the pan pour peanut butter or grated nuts, sugar, a bit of milk or water and with constant stirring to bring to a boil. In a boiling mixture, pour starch diluted in water and cook, stirring, to thickening.

Structure:ground in powder peanutoroids or peanut butter - 50 g, sugar - 2 tbsp. Spoons, starch - 1 tbsp. the spoon.

Fruit cream

Fruit juice to dilute with water 2: 1; Bring to a boil, remove from fire, add sugar and diluted with water flour. Cooking cream until the drop, poured on the saucer, stops breaking out. Pour into vases and cool. Decorate sour cream. Sour cream can be replaced by protein foam (protein, whipped with sugar).

Structure:fruit (cherry, strawberry, crimson) juice - 2 glasses, sugar - 3 tbsp. Spoons, flour - 2 tbsp. Spoons, water - 1 cup, sour cream.

Apricot Marmalade Cream

Apricot marmalade to be confused with protein and sugar powder, add four squirrel whipped foam and carefully wash.

Structure:apricot marmalade - 0.5 glasses, sugar powder - 2 tbsp. Spoons, proteins - 5 pcs.

Cream with milk apricots

Dried apricots are well rinsed and soaked in cold water for 12 hours. Then weld them in the same water by adding sugar (half of the norm). Boil milk, sugar sugar, introduce, continuously stirring, whipped eggs and vanillin powder. In the form for the cream prepare a little caramel and pour the sides of the shape. Pour cream into the shape and bake it in a weakly heated oven for 40 minutes. By cooling, tilting on the dish and tagged with weld apricots and sweetened sour cream.

Structure:apricots - 300 g, milk - 1 l, sugar - 1 cup, eggs - 6 pcs., Vanillin.

Apricot cream

Ripe apricots clear from the skin, remove the bones and wipe through the sieve. Squirs to beat into a strong foam together with powdered sugar and in a spoon enter in a fruit puree. The mixture beaten to the formation of an air fluffy cream. Serve in glass vases.

Structure:apricots - 500 g, egg whites - 2 pcs., powder sugar - 100 g.

Oil cream with pineapples

Mix yolks with sugar (0.7 glasses) and rub. Clean the fresh pineapple, cut into slices, pour two glasses of water, add half a cup of sugar, to peck well and wipe through the sieve. A decoction in which Pineapple was located, add to the mixture of yolks, sugar and flour, well stir, put on fire and continuously stirred. Gradually pour milk and cook before getting a thick cream. Then remove the cream from the fire and give cool. It is good to confuse oil with the remaining sugar and combine with chilled cream, add puree from pineapple and stir well.

Structure:creamy oil - 300 g, yolks - 5 pcs., Sugar powder - 2 cups, flour - 0.5 cups, fresh milk - 500 g, small fresh pineapple - 1 pc. Or canned pineapple - 4 - 5 slices.

Cream "Valency"

This cream is prepared the day before the filing. Yolks to confuse with sugar powder, add orange and lemon juice, gelatin, pre-closed in cold water. The mixture to beat up to thickening, and then introduce, stirring, whites whipped into a strong foam. The form is rinsed with water, put the cream in it and leave for gelation.

Structure:eggs - 6 pcs., powder sugar - 250 g, oranges - 6 pcs., Lemon - 1 pc., Gelatin - 60 g.

Orange cream

Sugar is strongly rubbed from all sides by orange leather.

Egg yolks, egg, orange juice, rum and sugar raffin peaks to pair and add to them, continuously stirring, diluted in a small amount of water gelatin. When the mass completely cools, add cream to it and mix.

Mock the shape of water, fill with cream and put in a cold place.

Structure:egg yolks - 4 pcs., Egg - 1 pcs., Sugar rafin - 350 g, Orange - 4 pcs., Sugar powder - 50 g, rum - 2 tbsp. Spoons, cream - 400 g, gelatin, water - 100 g.

Banana cream

Eggs beat and introduce them into sweetened milk. Add chopped bananas, crushed lemon zest and raisins (without seeds). Blend lay out in a saucepan and cook on a water bath. Cool chilled cream.

Structure:eggs - 4 pcs., Milk - 1 l, sugar - 1 tbsp. Spoon, bananas - 500 g, lemon - 1 pc., Raisin - 100 g.

Cream Cherry Syrope

It is gelatin to rinse and dunk for 2 hours for swelling, then heating in a small amount of water, completely dissolve it and mix with syrup.

Chilled cream whipped and carefully stirring downwards, pour into them syrup with gelatin.

Structure:cream - 2.5 glasses, cherry syrup - 1.5 glasses, gelatin - 4 h. spoons.

Chestnut cream with chocolate

Put the chestnuts on the tray and put the oven for 20 minutes heated (up to 160 ° C). Then clean them, pour water so that the water covers chestnuts, cook 20 minutes until soft and wipe through the sieve. Lucky chocolate melt into coffee, add butter, sugar powder and stir. When the chestnuts can be cooled, mix it with chocolate and put it in a lubricated butter and sprung with sugar-powdered shape. The form is tilted on the dish and put in the freezer for 2 hours. If the cream is thick - the shape take off before the dish is delivered to the freezer; If not, it will take out the form when the cream starts to stick. Beat on ice cream and pour them cream.

Structure:chestnuts - 500 g, milk chocolate - 50 g, welded coffee - 1.5 tbsp. Spoons, butter - 2 tbsp. Spoons, powder sugar - 2 tbsp. Spoons, cream - 0.5 glasses.

Cream "Mont Blanc" from chestnuts

Chestnuts cut the cross-cross, pour water, cook for 5 minutes and clean from the peel and peel. Purified chestnuts put into milk, add vanillin (half of the norm) and cook 20 minutes to softness. Then milk drain, chestnuts wipe through a sieve, mix with milk, put butter. In the water, pour sugar pipes vanillin, pour lemon juice and cook syrup. Throwing ready-made syrup, stirring, thin weaving in chestnuts. A shape lubricate with butter and sprinkle with powdered sugar. Carefully lay out chilled cream in it, to dissolve and quickly knock over the dish. If the cream is thick - form to remove immediately; If not - remove when the cream starts to be bought in the freezer. Cream put in the freezer for 2 hours. Beat on ice cream and pour them frozen cream.

Structure:chestnuts - 500 g, milk - 1 cup, vanillin - 1 h. spoon, powder sugar - 0.5 cups, water - 4 tbsp. Spoons, lemon juice - 0.25 h. spoons, butter - 1.5 tbsp. Spoons, cream - 1 cup.

Lemon cream

To confuse yolks with sugar, add lemon juice, grated lemon zest (0.5 lemon) and mix thoroughly. Dissolve gelatin in warm water and pour it into yolks. Enter well whipped proteins, gently mix and pour into vases. Cool cooled.

Structure:eggs - 6 pcs., Sugar sand - 6 tbsp. Spoon, lemon - 1 pc., Gelatin.

Cream lemon with whipped cream

In water (300 ml) sugar sugar and bring to a boil. Starch diluted with water (100 ml), introduce yolks, pour into syrup and, constantly stirring, cook before thickening. Add lemon juice, whipped cream, finely chopped fruits, chilled cream. Finished cream lay out in vases, decorate with grated chocolate, nuts and sugar fruit. Cool cooled.

Structure:sugar - 120 g, water - 0.4 l, egg yolks - 2 pcs., Starch - 1 tbsp. A spoon, lemon juice - 100 ml, cream - 1 cup, candied fruit - 100 g, chocolate, nuts.

Raspberry cream

Add a little food dye, vanillin, alcohol to taste into the creamy-vanilla cream. Cream is painted in red.

Structure:cream and vanilla cream, food pink dye, vanillin, a little alcohol.

Plum cream

From draining to remove bones. Berries put it in glasses. Jolves beat with sugar, add rum. White proteins with one tablespoon of cold water into a steep foam. Carefully put in the yolk mass and lay out on plums. On top decorate almonds.

Structure:plum - 500 g, eggs - 2 pcs., Sugar sand - 40 g, rum - 3 tbsp. Spoons, crushed almonds (nuts) - 30 g.

Pumpkin cream with apricots

Purified pumpkin cut into pieces or grate on the grater, put in a saucepan, add washed apricots, butter and stew until the pumpkin and apricots are very soft. Get ready to cool, then mix with whipped cream. Serve with vanilla or chocolate sauce.

Structure:pumpkin - 1 kg, dried apricots - 200 g, oil - 2 tbsp. Spoons, sugar, cream - 200 g, vanilline - 1 pinch or lemon zest.

Apple Cream in Sannaya

Clear apples from the peel, cut into pieces, allowed in a small amount of water or bake in the oven. Then wipe through the sieve, sugar sugar and introduce whipped proteins. Blending the mixture to thickening and cool on ice. Finished cream lay out a pyramid on a dish and decorate with sliced \u200b\u200balmonds. Serve with whipped cream.

Structure:apples - 4 - 5 pcs., Sugar sand - 3 tbsp. Spoons, egg whites - 2 pcs., almonds, cream.

Apple cream

Apples without leather and core cut and cook in a small amount of water. You can bake apples. Then the apples wipe, mix with sugar sand, add whipped egg whites and continue to beat until the mass thickens, then cool it. Separately to the cream you can apply whipped cream.

Structure:apples - 400 - 500 g, sugar - 4 - 5 tbsp. spoons, eggs - 2 pcs., Cream - 200 g

Apple cream with Czech jam

Apples bake in a frying pan, slide a little water, then wipe. Strawberry or raspberry jam to be confused with sugar sand, join with prepared apples, introduce whipped egg whites and lemon juice. The mixture of beat into the magnificent foam mass.

Structure:apples - 6 pcs., Sugar sand - 1 cup, jam - 2 tbsp. Spoons, egg whites - 2 pcs., Lemon - 1 pc.

Cream with champagne

Gelatin to twist in water before softening. Proteins separate from yolks. Five yolks and proteins from three eggs pour into a saucepan, put on a hot bath, add sugar and beat. When a homogeneous mass is formed, pour champagne, hot (but not boiling) water and keep on a hot water bath until it starts to thicken, stirring continuously. Add thrown gelatin, stir, until it disperses.

The remaining five proteins beat before the formation of air, but not dry foam and pour into the cooled mixture of champagne with eggs. Add whipped cream, pour over molds or one large shape and put in the refrigerator until it freezes.

Structure:gelatin - 2 tbsp. Spoons, water - 0,75 glasses, eggs - 8 pcs., Sugar sand - 1 cup, dry champagne - 2 glasses, whipped 30% cream - 0.5 cups.

Cornmeal cream

Boil milk with sugar and vanilla. Add sainted corn flour, diluted with a small amount of water, and continuously interfere with the mixture before thickening. Remove the cream from the fire and, continuing to stir, introduce whipped yolks, and then gradually proteins whipped into a strong foam. To put on fire again, bring to a boil, pour sweetened sour cream. It is hot in the cream and cool.

Structure:milk - 1 l, sugar - 6 tbsp. Spoons, corn flour - 200 g, eggs - 2 pcs., Sour cream - 1 cup, vanillin.

Cream from sour cream

Chilled sour cream beat to the formation of a thick lush mass and with continuous stirring introduce an egg-milk mixture into it with gelatin. Cream quickly pour into portion dishes and cool. Sour cream can be served with berry syrup.

Structure:sour cream - 1 cup, sugar - 0,7 glasses, milk - 1 cup, eggs - 3 pcs., Gelatin - 5 h. spoors, vanillin (at the knife tip).

Curd cream with cherries

Yolks of eggs to be confused with the sugar of the Sugar, add the curd wipe through the sieve and beat carefully. Chilled egg proteins beat into a strong and lush foam carefully combined with prepared cottage cheese and mix.

The resulting mixture is decomposed into four creams, pour the cherry compote, decorate the cherry berries and sprinkle with grated chocolate or nuts.

Structure:soft cottage cheese - 200 g, Sugar sand - 80 g, Eggs - 2 pcs., Cherry compote - 100 g, Cherries from a compote, chocolate or nuts.

Curd cream with strawberries

Softened creamy oil to be broken with egg yolks, add the wipe through the sieve cottage cheese, milk and beat the mixer. Add strawberry berries cut in half and mix gently.

The resulting cream decompose in the cream and decorate the remaining berries.

Structure:cottage cheese - 200 g, butter - 70 g, Sugar sand - 120 g, egg yolks - 2 pcs., Milk - 100 g, strawberry berries - 400 g.

Crese cream with raisins

Cottage cheese pasteurized wipe through a sieve. Raisin (without seeds) to go through, rinse and turn twice through the meat grinder. Creamy oil to smoke to form a plastic mass, rub with sugar and vanilla before receiving homogeneous mass, combine with cottage cheese, raisins and well to wash.

Structure:cottage cheese - 300 g, oil - 1 - 2 tbsp. Spoons, raisins - 50 g, Sugar sand - 3 tbsp. Spoons, vanilla sugar - 0.25 bag.

Cream "English"

Boil milk with sugar. Beat egg yolk and add to hot milk, stirring continuously. The mixture is pouring into a saucepan. Continuing continuously stirring, peeling in a water bath until thickening at a temperature of 70 - 80 ° C. The mixture should not be boiled.

Ready to pour into wine glasses, cool and apply, decorating fruit.

Structure:milk - 100 g, Sugar sand - 15 g, egg yolk - 1 pc.

Cream "Caramel"

Eggs to be confused with sugar (a little more than half of the norm) and vanilla sugar and diluted with cooled boiled milk. From the remaining sugar to prepare caramel, for this, the remaining sugar pour into the pan, add a small amount of water to add sugar only slightly, and warm it, continuously stirring, before making the mass of red-brown. Half of the finished caramel join the egg-milk mixture, and the rest evenly pour into portion molds, lubricated with oil. Then the molds are filled with an egg-milk mixture, put on a baking sheet with water, the level of which should not exceed half the height of the mold, and bake in the oven. It should be ensured that the water in the counter is not boiling.

Finished cream lay out from molds into portion vases and serve hot or cooled.

Structure:sugar - 1.25 glasses, milk - 2.5 glasses, eggs - 7 pcs., Butter - 100 g, vanilla sugar (on the tip of the knife).

Chocolate cream

Chocolate cut into small pieces, add cocoa, sugar, milk, put on the stove and boil, stirring, 10 minutes until the chocolate is dissolved. Carefully grind eggs with sugar, and then combine with a chocolate mixture and strain through the sieve so that there are no lumps. Read the mixture to pour into lubricated cream oil forms. Bake, as stated in the previous recipe.

End of a familiarization fragment.

What do you want the most hot summer? Probably drink a refreshing drink! But it is not necessary to buy in the store that with ease, and with minimal cost, you can cook at home: lemonades and orange juices - what could be better?! But in addition to drinks, in this category you can read more and desserts: so delicious that they will end in seconds, leaving only a lightweight aftertaste. So, visit the heading "Drinks and Desserts" and you definitely do not regret.

Susta is a sweet porridge, which is usually prepared from whole wheat grains or other cereals with the addition of honey, raisins and nuts. The grains of wheat from which they make a bun, denote abundance and eternal life. Nuts - a symbol of wealth, honey - a symbol of prosperous life and health. Today I want to offer you two options for kuts in a slow cooker

03.01.2020 | 19

According to Christian traditions, the central place on the Christmas table occupies Casca (other names - colivis or sochily). Our ancestors, Slavs, prepared this dish from, less often - from barley, but in the modern world, riceged rice Casca has acquired the greatest popularity. In addition to the cereals with a mandatory component of christmas heats

20.11.2019 | 116

Such a simple, but at the same time, the luxurious English dessert conquered not only the British, but also the whole world. Apple Kramblis is baked ruddy caramelized apples under crispy oil-flour crumb. Everything is simple and cheap, but how beautiful sounds "Kramb"!

16.06.2019 | 7

Do you want to please yourself, your children and loved delicious delicious delicious? Or do you just need to refresh yourself with a cool dessert in a hot and sultry summer day? Then prepare the amazingly delicious homemade berry ice cream from

Baked apples are easy to prepare, very tasty, useful and easy dessert. Apples are baked in the oven. As a filling for apples, you can use fresh berries with sugar, as well as jam, honey or just sugar sand. Here is a recipe for the preparation of baked apples with a smelted jam filling. Apples when driving in the oven are impregnated with the stuffing, which makes them taste more rich.

• apples
• jam

Cake from cookies - a delicious, useful and original curd dessert that does not need to bake. Adding a banana gives the cake even greater originality. Instead of a banana, you can use other fruits or berries, such as strawberries or pineapple.

• cottage cheese
• butter creamy (solid)
• condensed milk
• cookies (type "Jubilee")
• banana
• milk

Pasta casserole - a light and tasty dish, well suited for breakfast. If the pasta boil before, then the preparation of the casserole takes only 15-20 minutes.

• pasta
• milk
• granulated sugar
• butter

Manynnik is a casserole of semolina. There are several cooking recipes for mannicon. The mannicon is prepared in kefir, sour cream or milk. Here is a recipe for a mannicker cooked on milk. The mannicon is a good alternative to manna caress, children eat him with pleasure. Baked mannik in the oven. It can be supplied with condensed milk or jam.

• semolina
• milk
• butter
• granulated sugar
• sour cream
• salt, vegetable oil

Fruit canapes is prepared very quickly. It is a beautiful, lightweight and useful dessert. Fruit Canape will decorate any festive table. In addition, the fruit canapes on the skewers very like the children.

• any fruit, as well as large berries.

Tiramisu is a very tasty and original dessert. Tiramisu can be served portion (in glasses) or prepare in the form of a cake. For the preparation of Tiramisu, Italian Maskarpone Cheese is eared, but in order to replace it, you can take a non-implicit thick sour cream or non-fatty cottage cheese, mixing them with 2-3 tablespoons of whipped cream. For the preparation of tiramisu, it is better to take quail eggs, as they are not subject to salmonelosis.

• quail eggs
• granulated sugar
• muskarpone cheese
• biscuit cookies
• coffee (boiled or soluble)
• liquor, Konya or Wine

Vanilla cream is a delicious and easy dessert. It is prepared from a creamy-vanilla cream. This dessert really likes children. It may well replace ice cream if you are afraid of their throat, especially in the winter season.

• egg - 2 pcs.
• sugar - 100g
• food starch - 1 teaspoon
• non-fat cream - 1 cup
• gelatin - 1 tablespoon
• vanillin - 1/4 teaspoon
• fat cream 35% - 1 cup

Ice cream is a favorite delicacy of children and adults, especially in the hot season. Ice cream can be cooked at home - it is very simple. You can add any berries or fruits to home ice cream - fresh, canned or frozen, as well as nuts, chocolate, cocoa or coffee. Here is a recipe for home ice cream with chocolate and cherry ice cream.

• cream
• sugar
• ice cream cherry
• chocolate

Dessert cream-Bruel is a cream that can be used for impregnation of cakes or as a dessert. Cream-crelation is prepared from cream, sugar and yolks. To cream-brulee thickens use gelatin.

• sugar
• cream
• egg (yolks)
• gelatin

Prunes with nuts is a delicious and easy dessert. Such a dessert is suitable after a rich feast, or can be used as a lightweight snack. Such a dessert is very easy to prepare, and you can decorate to your liking. The number of products for cooking prunes with nuts is taken arbitrarily, depending on how much people you want to cook this dessert.

• prunes
• walnuts
• sour cream

Milk cocktail with ice cream can be prepared at home. This will require a mixer or blender. To prepare a cocktail you need to use cream ice cream-cream without additives. In addition to milk and ice cream, you can use any berries. Here is a recipe for a cocktail with strawberries.

• milk
• cream ice cream
• strawberry

Dessert from sour cream with nuts - delicious and light dessert. Cook it is very simple. It includes sour cream, nuts and sugar. So that the dessert acquired a jelly-like consistency, gelatin is added to it. You can decorate dessert from sour cream with cocoa, chocolate or chocolate figures.

• sour cream
• sugar
• walnuts
• gelatin soluble

Fruit salad can be prepared from a variety of fruits. The main thing is that the fruits in the salad are combined to taste. This fruit salad is cooked from apples, nectarines, pears and bananas. The sugary sand salad is dissolved in lemon juice. Salad turned out very tasty. Banana, which is part of the salad gives him a son.

• apple
• bananas
• pears
• nectarins
• lemon
• sugar

As follows from the name, lemonade is prepared from lemons. Lemonade can be prepared at home. The drink is delicious and refreshing, and most importantly, you can be confident in its full naturalness.

• lemons
• sugar 3 tablespoons (with a slide)
• mineral water gas
• normal boiled water

Compote can be prepared from fresh or frozen cherry. To make the taste of the compote, it is possible to add apples, peaches or any other fresh fruit to cherry. To give a compote light refreshing sourness, at the end of the cooking in the compote, you can add several lemones.

Here you will find recipes for all sorts of alcoholic and non-alcoholic cocktails, popular alcoholic beverages, vitamin juices, invigorating coffee and warming tea drinks, which will delight amazing aroma and excellent flavoring characteristics.

According to the recipes collected in this section, you can easily prepare popular alcoholic cocktails and their non-alcoholic counterparts, such as: Mojito, Pina Kolada, Daikiri, Margarita and many others. Here there are recipes for preparing popular liqueurs at home: home Beylis, Amaretto, Limoncello. For connoisseurs of strong beverages - hrenovukha, perting, moonshine, various tinctures and emphasis. Just imagine how many positive emotions will bring your close homemade liqueurs or liquor, prepared by special recipes and with the desired mood!

Fresh juices, compotes, lemonades, all kinds of cocktails and other non-alcoholic drinks will delight children and adherents of a healthy lifestyle. They will not only help strengthen health, but also get rid of chemistry, which is part of the shop analogues and irreparable harm to the body! And most importantly, such drinks are easy to prepare, they can be prepared by the whole family. This simple and interesting process will have to do not even like the very small member of the family. And be sure, even a simple step of cooking a certain drink, such as washing fruits and berries, will bring children happiness and pleasant emotions that will be remembered for a long time.

The preparation of drinks at home will save considerable money and get a maximum of pleasure, quality and benefits. After all, preparing a drink at home, you are 100% confident in the naturalness of the components used, which you can not say about purchased options.

Successful experiments!