Mini Cupcakes
Preparation time: 45 minutes
For the recipe of the test:
- 2 eggs
- 2 cups of sugar
- a pinch of salt
- 2/3 cup of flour
For a mousse recipe:
- orange jelly packing
- 10 slices of canned tangerines
- 1 pack of vanilla curd
- 3 tbsp. l. milk, sugar and gelatin
- 2 eggs
Prepare a biscuit dough, mixing all the ingredients, and spread a thin layer on a baking sheet covered with paper. Bake for 15 minutes at 1180 ° C. Remove the cup from the dough with a cup. Dilute the jelly. Slices of mandarin put in molds. Pour a piece of jelly, let it freeze. Pound the yolks with sugar. Slightly soak gelatin, pour in milk, heat, stir. To yolks add cottage cheese. Beat with a mixer, pouring gelatin. Add the whipped whipped proteins. Put the mass on the jelly, from above place a round biscuit. Put in the refrigerator. Before feeding the mold, lower for a minute in hot water, so that it would be more convenient to spread the dessert on the plates.
Three-color jelly
4-6 servings of recipe
Preparation time: 15 minutes
- 3 packs of jellies of different tastes (eg, gooseberry, lemon, cherry)
- 1 cup whipping cream
- vanilla sugar
- 6 pieces of chocolate
- Fresh fruits and mint leaves for decoration
Each type of jelly separately dilute in 2 glasses of hot water. Pour them into separate flat bowls (best covered with cold water) and put in the fridge for a while, so that the jelly is frozen. Cut the finished jelly into cubes. Cream whisk in a hard foam with vanilla sugar. In transparent glasses, spread out on a portion of each of the types of jelly, to get a multi-colored mixture. For each serving, squeeze out a large "blot" of whipped cream. Decorate with fresh fruits, mint leaves and sprinkle with grated chocolate.
Air soufflé
4 servings of recipe
Preparation time: 50 minutes
- 2 tiles of bitter chocolate
- 1 cup cream 30%
- 2 glasses of powdered sugar
- 5 eggs
- 2 tbsp. l. cocoa
- 2 tbsp. l. oils
Cream chilled, whisk and put in the refrigerator. Chocolate melted in a water bath. Pound the yolks from 1 tbsp. l. of powdered sugar. To yolks add warm chocolate and, stirring, enter the protein foam. Mix all together gently. Form oil and put in them a mass of up to% of the height of the mold. Put on for 15-20 minutes in a preheated oven (210 ° C). Sprinkle cocoa before serving.
Mousse from pink grapes
8 servings of recipe
cooking time: 2 hours
- 500 g of grapes
- 3 glasses of white wine
- 2 tbsp. l. Lemon juice, sugar powder and gelatin
- 2 cups of sour cream (30%)
- 2 packs of thickener for cream
- half a chocolate bar
Remove grapes from the grapes and cook berries under the lid with wine and lemon juice for 10 minutes. Add the gelatin, stir. Pour in 1 tbsp. l. get the jelly in the molds and put it in the fridge so it stiffens. Meanwhile, chant the chocolate on a fine grater. Cream whisk with sugar powder and thickener. Grapes thoroughly grind in a blender, and then add to the cream. Pour the grated chocolate, mix well. Spread the dessert on the molds (on the jelly) and put it in the refrigerator for at least 1 hour. Lemons (6 pcs.) And limes (2 pcs.) Are scalded with boiling water, remove thin peel and chop it finely. From the pulp squeeze the juice, remove the bones. Bring to a boil 2 cups of water with 1 glass of sugar. Put the zest. Wait until the water boils again, then reduce the heat and, stirring, cook the peel for about 5 minutes. Prepared syrup cool. Whisk the two eggs in a strong foam. Lemon-lime juice pour into syrup, add a glass of lemon liquor and protein foam, mix. Pour into the mold, put in the freezer for 3 hours. Spread out with a spoon for ice cream, decorate.