Desserts

Chocolate Peaks

Submitted by Nobility_Cuisine on Thu, 11/08/2018 - 01:36.

Ingredients:

35 oz (1 Kg) sugar
1 pack (25 g) gelatin
½ oz (18 g) lemon acid
Pinch of vanilla
1/7 oz (5 g) baking soda
Chocolate on your taste

Method:

Soak a gelatin in a cold water.

After 20 minutes, add a baking soda, a vanilla, and a citric acid, mix well, and whip until a consistency of the mixture turns white, thick, and even.

After that, add a sugar, and whip until the totally even consistency.

Put the mixture into a confectionery bag.

Cover a baking sheet with a parchment paper, and put even portions of mixture - peaks - on it.

Let to sit for about 12 hours in a room temperature, when peaks turn dry.

Melt a chocolate, pock the every peak with a fork, and soak into the chocolate.

Place peaks back on the sheet, and let to dry.

Serve, after chocolate turns hard, with a tea.

Red Currant Marmalade

Submitted by Russian_Cuisine on Sun, 08/19/2018 - 09:04.

Ingredients:

35 oz (1 Kg) red currant
17.5 oz (500 g) sugar
3.5 fl oz water
2 tsp agar-agar

Method:

Wash a currant, remove its cuts, and put into a thick-bottom sauce-pan.

Pour a water into the sauce-pan, cover sauce-pan with a lid, and bring to boil over a low-heating.

Boil for about 12 minutes.

Then, grate berries, press a juice, and put into sauce-pan.

Add a sugar, stir well, and boil for about 60 minutes.

Remove a foam when it increases.

Add an agar-agar, stir, and boil for 5 more minutes.

Cover a baking sheet with a parchment paper, and pour a content of sauce-pan on top.

Let to chill, and place it in a refrigerator for 1-3 hours, until a marmalade hardens.

Then, take it out, cut into cubes, and sprinkle with a sugar powder.

Cake “Oranges in Snow”

Submitted by Nobility_Cuisine on Sun, 02/04/2018 - 17:20.

Ingredients:

1.2 oz (40 g) gelatin
4.5 fl oz (120 mL) water
24.5 oz (700 g) tvorog, or Ricotta cheese
7 oz (200 g) fat sour cream
5.7 oz (150 g) sugar, or sugar powder
5.7 oz (150 g) cakes
1 large orange
Vanilla on your taste

Method:

Put a gelatin into a cup, pour a very hot water on top, and stir until the gelatin dissolves.

Set aside.

Put a tvorog, a sour cream, a vanilla, and a sugar into a bowl.

Blend and whip all together, until a consistency turns even and fluffy.

Peel an orange, cut into small pieces, and remove all seeds and white parts.

Stir the gelatin, pour it into a sour cream-tvorog mix, and stir-in very well.

Into a cake dish, put a layer of this mix.

Cover the layer with some orange pieces.

Repeat until you run out of this mix and oranges.

Crush cookies into small parts, and put a layer of crushed cakes after every 2 sour cream-tvorog mix layers.

Last layer should be from sour cream-tvorog mix.

Shake the cake dish for 10 seconds, cover with a lid, and place into a refrigerator overnight, or longer.

Soak dish bottom into a hot water, and turn a cake out on a flat dish.

Slice, and serve.

“Napoleon” Cake with Cheese

Submitted by Nobility_Cuisine on Sun, 11/26/2017 - 12:37.

Ingredients for dough:

6 egg
14 oz (400 g) sugar
17.5 oz (500 g) tvorog, or Ricotta cheese, or Farmer's cheese
25.5 oz (700 g) flour
1.5 tsp baking soda with lemon juice
Pinch of salt

For cream:

¼ G (1 L) milk
4 egg
7 oz (200 g) sugar
14 oz (400 g) butter
3 tbsp flour
17.5 oz (500 g) home-made Mascarpone cheese

Method:

Whip eggs and a sugar into a foam, add a salt and a tvorog, and whip until a consistency turns even.

Add a baking soda and a flour, and knead a dough.

Divide the dough into 15 equal parts, and make dough balls.

Chill the dough balls in a refrigerator for about 5 minutes.

Roll every ball into a thin sheet.

Pre-heat an oven to 370 F (180 C), and bake the every dough sheet for 5-10 minutes, until it's color turns golden.

Note:

Preferably, use 2 or 3 baking sheets.

Set baked sheets aside, and make a cream:

Whip eggs, sugar, and flour for a cream together, and put into a sauce-pan.

Put 2 halves of a vanilla stick and vanilla seeds into a milk, and bring the milk to boil.

Remove the vanilla, and pour milk slowly into the egg-sugar-flour mixture, stirring permanently.

Turn a low heating on, and heat this mix for about 10 minutes.

Chill.

Meanwhile, whip a butter and a cheese for the cream together, and start adding chilled mix by portions, continuing to whip.

Cut the baked dough sheets into same sizes.

Shred leftovers.

Create a cake:

Put the baked dough sheet, then a cream layer on top, then the next sheet, and so on.

Cover the cake sides and top with the cream, and sprinkle with the shredded leftovers.

Note:

This cake is not so decorative, but it has a very good taste.

Snow Balls with Fruit Dressing

Submitted by Nobility_Cuisine on Mon, 11/20/2017 - 09:02.

Ingredients for 2:

1 fresh egg white
1.7 oz (50 g) sugar
1.7 oz (50 g) strawberry, or other berries, or fruits
1 cup water
1 tbsp potato starch
Vanilla on your taste

Method:

Whip an egg white, and add ½ a sugar and a vanilla continuing whipping.

In a deep sauce-pan, bring a water to boil, and boil over a very low heating.

Using 2 teaspoons, shape “snow balls”, and put them into the boiling water.

After 3 minutes, turn the snow balls, and cover the sauce-pan with a lid.

Meanwhile, make a dressing:

Stir a starch and a second half the sugar, pour 1 ¼ cup a cold water, stir well, and bring to boil.

Put strawberries (or a strawberry puree) into a syrup, stir, and turn the heating off.

Place snow balls into a colander, to dry out, then place on a plate, and pour the dressing on top.

Serve immediately.

Cheese Balls in Chocolate

Submitted by Nobility_Cuisine on Sun, 11/12/2017 - 12:52.

Ingredients:

12.5 oz (360 g) tvorog, or other cheese
2 tsp sugar powder
5-7 drops vanilla extract, or vanilla sugar
7 oz (200 g) dark chocolate, or cuverture

Method:

Blend a tvorog, to get an even consistency.

Add a sugar powder, a vanilla extract, and blend together one more time.

Take 1 tsp this mix, and shape a ball.

Put this ball on a baking paper.

Continue until you run out of the mix.

Melt a chocolate.

Using toothpicks, soak every the cheese ball in the chocolate, and place balls on baling paper.

When ready, place in a freezer for some minutes, to make chocolate hard.

Serve immediately.

Note:

This is a basic recipe.

You may add pieces of dried fruits, or berries, or cookies' crumbles to tvorog.

You may substitute tvorog with a not salted farmer's cheese, or other cheese like that.

Cream-Honey with Berries

Submitted by Nobility_Cuisine on Sat, 07/29/2017 - 20:59.

Ingredients:

1 lb (450 g) liquid honey
1.7 oz (50 g) hard honey
1.7- 3.5 oz (50-100 g) berries

Method:

Prepare berries: wash them, let them to dry out, remove stems and seeds if necessary.

When the berries are very juicy, dry out them in a warm oven.

Then, make a puree from berries.

Put a hard honey, and pour a liquid honey into a bowl.

Blend together for about 7 minutes, until color of the honey turns much lighter.

Add a berry puree, and mix well, then blend together for 1 minute.

A consistency of a mixture turns liquid.

Pour the mixture into a glass can, cover tightly with a lid, and set in a refrigerator.

Consistency of mixture turns like a sour cream.

Keep mixture in a refrigerator for about 1-2 weeks.

Vegetable Jerks

Submitted by Russian_Cuisine on Sun, 03/05/2017 - 06:30.

Ingredients:

2 lb fresh carrot

Method:

Wash and peel carrots.

Then, boil in a steamer, or over a water bath for 40 minutes.

When the carrots are easy to cut, cut then in 3 parts each.

Put carrots in a fruit dryer, or just on an oven-tray in a warm oven, for some hours.

When carrot jerks are ready, take them out, and eat as candies.

Note:

You may to make jerks more or less soft, on your taste.

You may use another vegetables, like beetroots, turnips, pumpkins.

Light Zephyr

Submitted by Nobility_Cuisine on Sat, 01/07/2017 - 20:07.

Ingredients:

3 pack gelatin
1 cp cold water
2 tsp vanilla sugar
¼ cup sugar substitute
3 fresh egg white

Method:

Pour ¼ cup a water into a bowl.

Pour all gelatin into the bowl, stir, and let to sit for about 5 minutes.

Pour 3/4 cup of the water into a sauce-pan, and bring to boil.

Turn a heating off, and pour the water with the gelatin into the sauce-pan, stirring permanently until gelatin dissolves totally.

Stir a sugar substitute and a vanilla sugar.

Whip egg whites in a deep bowl, and pour dissolved gelatin into the bowl using a tablespoon, continuing a whipping.

Add the sugar substitute -vanilla mixture, continuing whipping.

Total whipping time should be not less than 15 minutes.

When a consistency of a whipped mixture becomes like a dense fluffy foam, put the mixture into a confectionary bag.

Cover a baking sheet with a parchment paper, and press 12-16 pieces of a zephyr onto it.

Let to sit in a cold place for about 3-4 hours.

Zephyr is ready.

Note:
You may use it as a standalone dessert, or as a part of a complex dessert.

Cake “Senator”

Submitted by Nobility_Cuisine on Sat, 12/24/2016 - 15:36.

Ingredients:

For crust:

4 fresh egg white
1 cup sugar
1 tbsp vanilla sugar
5.2 oz (150 g) peeled walnut
Vinegar

For cream:

1 can sweetened condensed milk
8.7 oz (250 g) unsalted sweet cream butter
1 tbsp vanilla sugar

Method:

Soak a paper towel in a vinegar, and wipe a bowl with this towel.

Wipe beaters of a mixer with this towel. (This is necessary to remove any fat from them).

Pour egg whites into the bowl, and whip on a medium speed of the mixer.

When a big layer of a foam arises, increase the speed, and pour a sugar and a vanilla sugar into the bowl slowly.

Whip until the foam turns sustainable and brilliant.

Cover 2 baking sheets with a parchment paper, and set 1” meringues, a little aside from each other, on the sheets.

Meanwhile, pre-heat an oven to 210 F (100 C), and bake until meringues turn dry and very light.

Warm a butter to a room temperature.

Whip the butter with a vanilla sugar, until the sugar dissolves.

Then, pour a sweetened condensed milk into the whipped butter.

Continue whipping until an even consistency.

Crush nuts.

Cover a large round can from cookies with a larger piece of a clear wrap from inside.
Rub it with butter.

Cover a bottom with a thin layer of the cream, and put one layer of meringues on cream.

Cover meringues with a half of nuts and a half of cream, and place remaining meringues evenly on top.

Cover them with second half of cream, and sprinkle with the remaining nuts.

If you have meringues leftovers, crush them, and sprinkle a top of a cake.

Cover the cake with the wrap, then cover the can with a lid.

Place can in a refrigerator for 8 hours.

Take cake from refrigerator for 20-30 minutes before serving.

Remove wrap, and put cake on a flat dish.