Sometimes chocolate can get bored and want something sweet. In this case, help out the cream - based on them can cook amazing desserts. To this end, it is not necessary to be a great chef - they are prepared in a jiffy Website gathered some soft cream treats with which to handle even the one who is just starting to cook
150 ml cream 10% fat content 1 sachet of gelatine 2-3 Art. l. sugar 1 vanilla pod any fresh or canned fruit or jam (optional) Preparation:
We pour gelatin in a bowl and pour the warm boiled water for swelling. In a saucepan pour the cream, add sugar. Put the cream mixture on the stove with sugar and bring to a boil, stirring to dissolve sugar. Take the vanilla pod, cut in half and carefully take out the content you put in a pot of boiling our mix. Remove the pan from the heat, pour into it the soaked gelatine. Mix, cool. Now we have to cool panna cotta. Pour a glass of dessert or ice-cream bowls and set for 4 hours in the refrigerator - nothing can be done, you will have to wait. During this time, you can prepare an extra stuffing to dessert: any berries, fruit or jam, which you like. Good will in any case!
Gentle creamy dessert with raspberries
Ingredients per 3 servings:
200 ml cream 33% -s' fat contents 1 cup fresh raspberries (can be replaced by any other berries or fruits) 1/3 cup sugar 6 cookies mint for decoration icing sugar for decoration Preparation: < br>
Cookies break his hands into small pieces (use a blender does not work, because it grind cookies in small crumbs, and we need the whole pieces). Divide the pastry into 3 equal parts and decompose to 3 cups. Cookies will take about 1/6 cup of the total volume. In a deep bowl pour heavy cream, add sugar and powdered sugar. Mixer, beat the cream in a thick foam, it will take about 5 minutes. Spread a layer of whipped cream on the cookie. Top put raspberries - always dry, otherwise it will start up the juice, and dessert will not be as nice. We spread the raspberries another layer of whipped cream, fill the glass to the top. Decorate with berries, powdered sugar and a sprig of mint.
Air Cake "Pavlova"
4 egg whites 220 g sugar 2 hours. l. starch 1 hour. l. lemon juice 400 ml cream 33% or fatter 3 tbsp. l. powdered sugar 500 g of any fruit and vegetables Preparation:
Sugar and starch mix. Proteins are put in a mixing bowl and start beating at high speed. Gradually, one spoon, add the sugar-starch mixture. When all the sugar is added, stir a couple of minutes, the mixture is smooth and shiny. Pour the lemon juice and stir again. To test the readiness of meringue, scooped her spoon and turns: brought to readiness weight should not fall. We put meringue on the laid parchment baking sheet in the form of 9 small nest with a small hollow in the center. The oven is preheated to 180 ° C. We put it in the pan and immediately reduced to 110-120 ° C. Meringues to dry the dry crust. We get out of the oven and give cool. Prepare the cream. For this purpose, at high speed, beat cold cream with sugar. We spread the whipped cream on the meringue and decorate with berries or fruit.
Lemon butter cream
6 egg yolks 2 tbsp. l. grated lemon peel 0, 5 cups of sugar 1 glass of milk 3/4 cup cream 33% -s' fat contents a pinch salt Preparation:
Preheat oven to 150 ° C. In a bowl, mix the egg yolks, lemon zest and 1/4 cup sugar. In a small saucepan combine the milk, cream, salt and the remaining sugar, bring to a boil over medium heat. Mix the egg and milk mixture. Pour into small bowl refractory. We put the bowls in a deep baking dish. In a baking dish, pour the hot water so that it reached the middle of the bowls with the future of the cream. Cover with foil shape. Bake 25-30 minutes. We took out, cooled to room temperature and remove in the refrigerator for 4-5 hours.
< 2 egg yolks 2 tbsp. l. sugar 120 ml cream 33% -s' fat contents pulp 1 vanilla pod (you can substitute vanilla sugar) Preparation:
The yolks mixed with sugar and whisk stir quickly, but do not stir. The cream put in a saucepan, add the vanilla to them, and bring to a boil, but do not boil. Strain through a fine sieve. Mix the cream with the egg yolks, stir and quickly poured into the refractory formochkam. Will even regular glass jar. Preheat oven to 120 ° C. In a deep baking dish put the molds with caramel cream and pour into a large form of hot water so that it reached the middle of the little ones. Bake for about an hour. Ready-made creme brulee in the middle, slightly trembling. We get a little cool for shipping and dessert for 3 hours in the refrigerator. If you want to, so that was very French, you can decorate dessert caramelized sugar. To put this into each mold for 1 hour. L. sugar, evenly distributed over the surface of the dessert and set for 1-2 minutes in the oven under a heavy grill.
According to the materials: kitchenmag, edimdoma