Ice cream dessert "Milk cocktail"
Whisk 250 g strawberries with 3 cut ripe bananas, 250 g yogurt (without filler), 2 tbsp. spoons of clear honey and 200 ml of milk. Transfer to the ice cream maker and cook for about 25 minutes. Put the dessert in a container and freeze in the freezer.
Ice and flame dessert
You will need:
- ice-cream-150 g
- corn flakes - 6 tbsp. l.
- milk-150 g
- vegetable oil - 250 g
- berries for decoration (can be frozen)
Three balls of ice cream for 50 g run in finely chopped corn flakes and put in a freezer for 10-15 minutes, then take out. Spray the balls in milk, then again roll in flakes and put in the chamber (repeat this procedure three times). Vegetable oil bring to a boil, take the balls of ice cream in cereal, perch into boiling oil, fry until crisp. Lay these balls on a dish, decorate with fruits and fields topping.
Dessert with melon
For 4-6 servings:
- 200 g of fine sugar
- 3 small melons
- mint essence
- 2 proteins whipped in soft foam
Dissolve sugar in 200 ml of water, bring to a boil and boil for 5 minutes. Cool it. Melon melon beat in portions in a blender. Add a third of the sugar syrup to each serving of melon in the blender. Divide the protein between each serving. Freeze the melted mixture in the freezer and then whisk in the combine, adding protein. Freeze overnight.
Watermelon granite with vodka
For 4-6 servings:
- 1 kg of watermelon
- 2 tbsp. l. Sahara
- З ст. l. vodka
- blueberries and blackberries.
Pulp the watermelon through a sieve in a bowl, add sugar and vodka, then pour into a plastic container. Cover and put in the freezer for at least 3 hours. Vodka will not allow the mixture to freeze strongly. Stir with a fork to break into crystals. Return it to the freezer before serving.
Granite with black currant and mint
For 4-6 servings:
- 200 g of sugar
- 200 ml of boiling water
- 20 g fresh mint
- 7.50.g blackcurrant
- juice of 2 lemons
Make syrup, stirring the sugar with boiling water. Leave the mint in the syrup until it cools. Throw away the mint. Prepare the black currant in the syrup for about 5 minutes, until the berries become soft. Whisk in the food processor, rub through the sieve. Add the lemon juice and chill. Freeze in the ice maker to the state of thick ice, put into a container for freezing and freezing.
Granite from peaches with cardamom
For 4 servings:
- 170 g of sugar
- 1 tbsp. l. ground cardamom seeds
- 700 g of peaches
Sugar and cardamom add 240 ml of water. Bring to a boil, boil for 3 minutes, until lightly thickens. Rub through a sieve, let it cool down completely. Blanched pulp pulp crushed in a blender. Mix with syrup. Freeze until it freezes at the edges. Then they loosened their forks. Return it to the freezer.
Parfait with gooseberry
- Gooseberries - 200 g
- egg (yolk) - 4 pcs.
- sugar - 2 tbsp. l.
- liqueur lemon - 6 tbsp. l.
- cognac - 2 tbsp. l.
- cream thick -1 tbsp.
Ripe berries are crushed and filled with a mixture of liquor and cognac for 30 minutes. Yolks pound with sugar, pour 3 tablespoons of water and beat in a water bath until a thick foam. Yolks cool and whisk. Cream whisk and mix with the yolks. Add the gooseberry, gently mix, decompose into molds and freeze.