Gifts are sweet! On a happy holiday, present your mom or friends with original delicacies, treat them with unusual desserts and delicious cocktails!
Berlin cookie
Cooking time: 2 h 45 min
FOR 6 PORTS: • 250 g flour • 2 teaspoons. spoons of baking powder • 250 g of cottage cheese • 250 g of butter • 7 tables. tablespoons of sugar • juice and zest of 1 lemon • 2 tables. tablespoons of powdered sugar.
1. Mix flour with baking powder and cottage cheese. Roll out the dough slightly and add warm butter. Then roll the dough into a rectangular layer, fold it twice and roll it again. Repeat 2 more times. Cover the dough with cling film and roll. Put in the refrigerator for 2 hours. Heat the oven to 200 ° C.
2. Unroll the roll, remove the film. Roll the short edges of the dough rolls towards each other so that they are connected in the middle. Cut into slices, gently squeeze, giving the shape of hearts, and put on a baking sheet lined with baking paper. Bake for 15 minutes.
3. From sugar and 5 table. tablespoons of water to boil the syrup. Add 1 teaspoon. a spoonful of lemon juice. Cool in a cold water bath and beat until a white lipstick is obtained. Add 1 table. spoonful of lemon juice, zest and whisk again. For the glaze, grind the remaining juice with powder. Soak cookies and cover with lipstick.
Cookies "Roses"
Cooking time: 25 minutes
IN 4 PORTS: • 4 eggs • 200 g of granulated sugar • 250 g of flour • sweet straw.
1. Grind the eggs with sugar. Add flour and knead the dough.
2. Heat the oven to 200 ° C. Line the baking sheet with baking paper. Thinly roll out the dough on a table sprinkled with flour and cut out circles with a diameter of 5 cm using a notch. Put them on a baking sheet and place in the oven for 3 minutes to make the dough brown.
3. Wear cotton gloves. Remove the cookie sheet from the oven. Press hot circles one by one to the straw, forming roses, 5 "petals" per one "flower". Allow to cool.
Waffle Cake with Berry Cream
Cooking time: 1 h 30 min
6 servings: • 130 g butter • 175 g granulated sugar • 4 eggs • 230 g flour • 40 g starch • 1 orange • 150 g freshly frozen red currant or assorted berries • 375 g diet cheese • 375 ml cream • 1 cream fixer bag • clarified butter for a mold • 1 table. a spoonful of powdered sugar.
1. Beat warm butter with 100 g of sugar. Add eggs one at a time. Sift flour and starch onto a whipped mass and mix gently.
2. Pour the orange with hot water, remove the zest with a grater and squeeze the juice. Add everything to the dough and leave for 30 minutes. Heat the waffle iron, grease with ghee with a brush, pour 3 tables. tablespoons of dough and bake until golden brown. So bake 8 waffles and let them cool.
3. Measure out 100 g of berries, mix with the remaining sugar and leave for 30 minutes. Then knead and rub through a sieve. Beat cream with fixer, combine with cottage cheese and fruit puree. Add half the remaining berries. Cream the waffles and lay on top of each other. Put the remaining berries on top and sprinkle with powdered sugar.
Prune Dessert
Cooking time: 3 hours 30 minutes
6 servings: • 8 egg whites • 100 g granulated sugar • 200 g prunes with pits • fat to lubricate the mold.
1. Put the prunes in a sieve and rinse thoroughly with running warm water. Transfer to a saucepan, pour 500 ml of water, bring to a boil and cook for 2 hours over low heat. Then wipe through a sieve. Add the granulated sugar to the resulting mass and cook for 30 minutes, stirring occasionally until thickened. Remove from heat and allow to cool completely.
2. Heat the oven to 180 ° C. Grease a split mold with a diameter of 24 cm with butter or margarine. Beat the egg whites well with a mixer at the lowest speed, then gradually increase the speed and pour a completely cooled prune puree into the proteins with a thin stream.(If the mashed potatoes are warm, the squirrels can settle.) Carefully put the resulting mass into a mold and bake on an average oven level for 10-15 minutes.
3. Remove the finished dessert from the oven and let it cool completely. Then remove the side and transfer the dessert to the dish. Garnish the top of the dessert with whipped cream if desired. You can put canned cherries, slices of fresh strawberries or slices of tangerine on top.
Cottage cheese dessert with mango
Cooking time: 45 min
AT 8 PORTS: • 24 g of gelatin • 2 egg yolks • 120 g of granulated sugar • 150 g of dietary cottage cheese • juice of 1 lemon • 400 g of natural yogurt • 250 ml of cream • 3 mango.
1. To prepare the curd, soak 18 g of gelatin in cold water. Grind the egg yolks with sugar so that the sugar is completely dissolved, then beat. Combine the yolks with cottage cheese, yogurt and lemon juice. Squeeze the gelatin, melt over low heat with constant stirring, mix with 2 tables. tablespoons of curd and add to the rest of the curd. Mix thoroughly and refrigerate. When the mass begins to harden, whip the cream and combine them with the curd cream.
2. For fruit fillings, soak the remaining gelatin in cold water. Wash the mango, peel, cut the flesh from the stone and cut into small cubes. Measure 400 g of mango pulp and mashed with a mixer. Add squeezed and heated gelatin.
3. Line a 1.5 L rectangular shape with cling film and lay the curd mass and fruit filling in layers. Cover the mold with plastic wrap and refrigerate for 4 hours. Slice before serving. Garnish with lemon lemon balm leaves and sprinkle with grated orange zest.
Blueberry Jelly Chocolate Mousse
Cooking time: 25 min.
AT 4 PORTS.
For jelly: • 250 g blueberries • 3 tables. tablespoons of sugar • 125 ml of red wine • 1 table. spoon of lemon juice • 1 teaspoon. a spoonful of starch.
For mousse: • 125 g of dark chocolate • 2 tables. tablespoons of cognac • 1 egg • 2 tables. tablespoons of sugar • 100 g cream.
1. Sugar caramelize. Pour in wine and lemon juice. Add berries and bring to a boil. Dilute starch with water and thicken the blueberry mass. Arrange the jelly on the vases.
2. Melt chocolate with cognac. Beat the yolk with 1 table. a spoonful of sugar. Stir in the chocolate. Beat cream and protein separately from 1 table. a spoonful of sugar. First, add the cream to the chocolate, then the protein. Put the mousse on the jelly. Decorate.
Photo: O. Kulagin (7), D. Pozdnukhov (1) / TsFA Burda; Stock Food / Fotobank (2).
