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Welfenspeise - Vanilla sabayon

Welfenspeise - Vanilla sabayon



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Whisk the egg whites. Starch, sugar and vanilla mix well with 6 tablespoons of milk. The rest of the milk is boiled. When the milk is hot, add the mixture with the starch, stirring constantly. Then add the egg whites and mix well. Pour the composition into bowls and leave to cool.

Mix the yolks with the sugar and starch. Add the wine little by little, then put the bowl on low heat. Leave for 2-3 minutes then mix until it doubles in volume. Do not let it boil because it can be cut. Pour the wine foam into bowls over the egg white composition and leave to cool.

This is a delicious dessert! I definitely want to try the option: cocoa base and red wine foam;)


Ala's Cooking







Ingredient:
1 baguette
8 sausages
2 onions
2 tomatoes
2 peppers
4 eggs
olive oil, oregano
salt pepper

Cut the baguette into slices, put the slices in the tray on baking paper, sprinkle with olive oil and sprinkle with oregano. Put in the oven for 5 minutes. The sausages are cut into slices, as well as the vegetables and fried one by one in the grill pan. Season and serve with egg yolks.
I had some German sausages with a special taste!


Ala's Cooking



According to a recipe desertculinary.blogspot.com

It took:
230 gr flour
25 gr cocoa
1 teaspoon baking soda
100 gr sugar
1 vanilla sugar
2 eggs
50 gr butter
vanilla essence
Filling:
500 gr cheese
powdered sugar to taste
1 or
lemon juice and grated peel
3 tablespoons gray

Mix flour with baking soda and cocoa, add sugar, then eggs and butter. Knead well, wrap in plastic wrap and leave for an hour in the refrigerator.
Meanwhile, mix the cheese well with the sugar, add the egg, peel and lemon juice, and then the semolina.
Spread 3/4 of the dough in the tart pan greased with butter and lined with flour. Place the filling, and over the filling the pieces of the rest of the dough. Bake for 45 minutes.

Dough:
230 gr flour
25 g cocoa
1 spoon baking soda
100 grams of sugar
1 vanilla sugar
2 eggs
50 gr butter
vanilla essence
Filling:
500 gr cheese
powdered sugar to your taste
1 egg
1 lemon juice and zest
3 tablespoons semolina

Mix the flour with cocoa and baking soda, add sugar, then eggs and butter. Mix well, pack in plastic sheet and leave in refrigerator one hour.
Meanwhile, mix the cheese with sugar, add the eggs, lemon juice and zest and semolina.
Stretch 3/4 of dough in the baking tray. Put the cheese filling and over the filling the remaining pieces of dough. Cook for 45 minutes.

14 comments:

It looks great and I think it's just as good ... mmm. A nice Sunday. Kiss you.

Thanks Elisa! I haven't tasted it yet :) I hope it's good. It's still hot :)

looks very good Ala! I think it's super good. D
what cocoa do you use to come out so dark in color? super interesting color combination looks very appetizing

Thank you Cristina! It turned out very good :) I used cocoa in a 50 gr sachet from Darling.

My family likes a lot of cake with sweet cheese and egg white icing on top.
It's bestial.
If you want I can give you the recipe.
It's easy to do. I don't care. It won't work out for you, you do too well in the kitchen. What's more, you're a real cook.

Fely, we like cheesecake too. Just tomorrow I want to make a fry with rice and walnuts on a cheese board. Please give me your recipe, I will definitely try it)

Mmmmmmmmmmmm, it sounds very interesting & quot. Roast with rice and walnuts on the cheese counter & quot.
Put pictures, I told you they have his eye.
I can't wait to see what it looks like.
Fine, fine recipes you have.
Ma, if I stay well and think before I wouldn't go to the wind after cooking, but now what I saw. I forget about fatigue, I gladly put myself in the kitchen.
She helps us.
You had a great idea with the cooking recipes blog.
Give it a go.
I'm sure you've "pushed" many women into cooking.

Sweet cheesecake
ingredient:
Countertop:
- 4 yolks
- 6 tablespoons sugar
- 6 tablespoons oil
- 6 tablespoons of sweet milk
- 6 tablespoons flour
- 1 baking powder.
Filling:
- 0.5 kg of sweet cheese
- 2 eggs
- 1 sachet of vanilla sugar
- grated peel of a lemon
- A few raisins
- sugar to taste.

Method of preparation:
- Mix all the ingredients in a bowl, in exactly the same order. Grease the pan with oil and line it with flour, pour the composition and put it in the oven. Bake the top in half, about 15.20 & # 39.
During this time you take care of the filling:
- In a bowl put all the necessary ingredients for the filling and mix.
When the top is half baked, take the sweet cheese filling out of the oven and place it on top of it.
Put it back in the oven and reduce the temperature in the oven a little, keep it as long as the sweet cheese forms a crust on top and is coagulated.
During this time mix the 4 egg whites with 200 gr of sugar.
Remove the tray from the oven and place the egg white foam on top.
For the last time, put the tray in the oven and let it bake until the egg white browns a little.
Above I made a small zigzag pattern with a fork.
It looks great. It's delicious.
It's not hard to do. Don't stay with this cake for a moment, you are always in action and it goes fast.
I hope you like.

I forgot to mention that this recipe is for a tray measuring 34x24.
If you have a larger tray you can put 5 eggs and add another tablespoon of sugar, oil, etc.
Sports at tb.

Fely, thank you from the bottom of my heart for the kind words! The cake I was telling you about is in the oven :) I will post it next week. Thank you very much for the recipe, I will definitely try it. It looks delicious)


Ala's Cooking


Ingredient:
50 gr tropical fruit muesli
150 gr plain yogurt
2 slices of pineapple

Chicken and cabbage soup


Ingredient:
1 chicken breast
1 onion
1 red pepper
1 gulie
1 carrot
1/2 cabbage
green parsley, thyme
1 teaspoon delicate
2 tablespoons tomato sauce
salt pepper

Chop the onion and pepper and cook a little. Add the diced chicken breast and leave for another 2-3 minutes. Add water, then the rest of the vegetables and the delicacy. Leave it to boil and when the vegetables are almost ready, add the tomato sauce, parsley and thyme, salt and pepper.


Italian desserts

In Italy, whatever you do, everything is wonderful.
Leonardo, Michelangelo, Raphael
Rome, Venice, Florence
Tiramisu, Panna Cotta, Sabayon.

And the one who thought "Well, you compared Raphael and some tiramisu!", I just didn't try the real Italian desserts.

Generally enough words. Go to business!

Italian desserts: tiramisu

It is believed that the name "tiramisu" comes from the Italian expression tirare mi su, "Raise me". So it is or not, but tiramisu really rises and rises to happiness. The right to be called the country of origin of tiramisu is disputed by Siena (Tuscany), Treviso (Veneto) and Turin (Piedmont). Siena Legend says that in the 17th century Tuscan bakers came up with and dedicated the Grand Duke of Tuscany, Cosimo de Medici dessert, which was called Zuppa di Duca - & laquoCount soup & bdquo. And I guess this dessert is the ancestor of tiramisu. But, as the historians of the kitchen tell us, from this tiramisu dessert there was only the idea of ​​penetrating a biscuit. Which is also a lot, because impregnation - one of the foundations of this Italian dessert.

For the dessert to be called tiramisu, it must meet several conditions simultaneously:

1. Tiramisu is a cold dessert, it is not necessary to bake it. It alternates between biscuits and biscuits and a gentle air cream. The dessert should be very soft and moist.
2. In the "foundation" - by all means savoyardi. Biscuits soft biscuits of elongated shape.
3. The biscuits must be well impregnated with coffee.
4. The coffee must be of high quality, strong and unsweetened. Of course, it is by no means soluble. The ideal option is espresso. It is not a coffee machine, ie cooked in a geyser coffee machine or French press. In the worst case - in dzhezve.
5. Cream base - mascarpone.
Once we designate: mascarpone is not cheese, as many believe, and soft fresh cream, which is prepared from cream 40-45% fat. The clot enzyme is not involved in its preparation, and therefore in the category of "cheeses" mascarpone does not fall.
6. Among the ingredients certainly must be fresh eggs and sugar, but cream and alcohol (most often - Marsala) - the ingredients are secondary. In the canonical variants, they are not.
7. Classic tiramisu and chocolate sprinkled with cocoa powder. Strawberries and lemon - powdered sugar.

Here, in general, the basic theory. Now more precisely:

Recipe for classic tiramisu

ingredient:
4 yolks
3 proteins
500 g mascarpone
450 g of coffee (ideally - espresso)
300 g savoyardi
100 g of sugar
20 g of cocoa powder

Method of preparation:
Cook a strong unsweetened coffee and put it to cool. You can add a few tablespoons of marsala to coffee and you can do without alcohol.
Protein and half the sugar beat in a strong foam. To froth was more stable: a) protein should be at room temperature b) you can add a teaspoon of lemon juice to sugar c) it is better sugar to take small sugar, or even better, in the form of powder.
Mix the yolks with the second half of the sugar. By the way, it's better to beat them cold. Put in the yolk mascarpone, stir, stir. At this stage, cream is often added, but to be honest, they are a little extra.

In the mass of mascarpone and egg yolks, insert the proteins and move gently - the movements from the bottom up.

Each savoyardi cookie is quickly dipped on both sides in coffee and wrapped in a thick layer in a tiramisu shape. The top of the cream. Another layer of soaked biscuits and another layer of cream. Remember: the cream should be dense, savoyardi should sit on it and not swim in it. Carefully remove the top layer of cream and sprinkle with cocoa powder.

Send all these beauties to the fridge for 4 hours and better take them away from home at all times - do not walk, do not lick.

As practice shows, it is practically impossible to buy ready-made salad in our latitudes. Therefore, it makes sense to bake them ourselves. The basic recipe is as follows:

ingredient:
100 g of sugar
90 g of flour
3 eggs
powdered sugar
pinch of salt

Clean the cold yolks with 2/3 of the sugar. Gradually add flour and a pinch of salt. Push the white to the soft tips and mix very lightly with the yolks. This table is distributed either on special forms for savoyards, or put in a pastry bag and gathered in a baking tray with a length of 10 cm.

Fry the biscuits with powdered sugar and leave for 10 minutes. At the same time, preheat the oven to 180 ° C. Then sprinkle powder again and - in the oven until savoyardi becomes a characteristic beige color for him. Cool in an open oven.

Tip: if the flour is not of high quality and the dough expands, try adding 1.5 sec. l. starch.

On the one hand, tiramisu - a dessert is absolutely self-contained, and is good without additions. On the other hand - for its soft, delicate cream, it requires a fragrant juicy strawberry.

Remember: this recipe does not have coffee and cocoa, but there is a citrus-cognac liqueur.

Recipe for Tiramisu with strawberries

ingredient:
260 g savoyardi
500 g mascarpone
400 g strawberries
90 g of sugar
4 fresh chicken eggs
30 g Gran Marnier

Method of preparation:
Put 350 g of strawberries in a mixing bowl, add 45 g of sugar and Gran Marnier, mix.
Prepare an egg cream and a capsule mask, as described in the previous recipe.

Lubricate the tiramisu form with about 1/5 of the cream. Quickly immerse Savoiardi (half of the cookies you have one) in strawberry juice with liqueur, on both sides, and put a thick layer on the cream. Sprinkle on top of the strawberry juice, add another 2/5 of the cream. Repeat the layers again.

The rest of the strawberries slip and decorate with dessert.

Put the tiramisu in the fridge for 4 hours.

The name of another great Italian dessert, "panna pisica", may sound like an appeal to an unmarried girl ("panna" - the young lady). But in the translation from the Italian "panna pisica" - this "boiled cream". But even such an unbearable name did not prevent this dessert from becoming one of the most famous and beloved in the world.

Cat's cream is based on sugar, cream and milk. It is important that dairy products are very fresh and high in fat. Depending on how much of the gelatin add sweet weight milk, dessert or spread on the plate (if it keeps its shape perfectly), or served in kremanke (if it is less dense). Cat panna is often served with various berries, berries, caramel and chocolate. But in the classic form it is also infinitely good.

Italian desserts: Panna Kota

Ingredients (5 servings):
400 ml of fresh cream (fat content 30-36%)
125 ml of milk
150 g of sugar
6 g of tin gelatin

Method of preparation:
Soak the gelatin sheet in cold water.
Pour into a small saucepan with a thick bottom of cream and milk, sprinkle with sugar. You can add some vanilla. On low heat, bring the mixture to a boil, stirring constantly. As soon as it boils - turn off, squeeze the water from the gelatin and add it to the mixture. Mix well.

Pour the resulting mass into molds and place in the refrigerator for 12 hours.

To get a bird cat from the molds, dip their bottom in boiling water for a few seconds, then rotate the mold on a plate.

You can serve the dessert with the sauce to your liking.

The simplest basic version:

Mix 50 g of sugar and 3 tablespoons. l. water, bring to a boil, stirring. Pour into the bottom of the molds, let it freeze. Pour the cat's cream over the caramel. When you turn the molds, the caramel is on top.
You can make the sauce more liquid and pour the cat's cream already on a plate.

Bean sauces

Take berries (raspberries, currants, blueberries) and dare them in a sugar blender. With this sauce, pour the cat's cream.

By the way, about berries. With berries, you can make a beautiful two-tone version of panna cotta. It looks very impressive in transparent glasses.

Recipe for two-colored cat with berries

Ingredients (for 2 servings):
250 ml cream (fat content 33-36%)
60 ml of milk (6% fat content)
70 g of sugar
6 g of tin gelatin
& frac12 vanilla pod (1 pt vanilla sugar)
150 g of berries (currants, raspberries, blueberries)
+ a handful of berries for decoration and interlayer

Method of preparation:
Cream, milk, sugar and gelatin are divided into two equal parts. Pour half of the gelatin with cold water. Take a temporary one in the fridge, it will be needed a little later.

In the pan, pour milk and cream, add sugar. Bring to a boil on low heat, stirring constantly. Squeeze the gelatin and, as soon as the milk mixture boils, add it to the pan and mix very well. Turn off the heat, let the mixture cool a bit, add vanilla, stir. Pour the mixture over the glasses, filling them about halfway.

Clean the cat cream in the refrigerator for 2-3 hours. When it solidifies and becomes dense enough, put a few whole fruits on it and move on to the second part.

Allow the remaining gelatin to swell.

Mix berries with sugar, pour into a saucepan and simmer. Bring to a boil, stirring constantly. Give a few minutes, turn off the heat, cool.

In another saucepan, prepare the milk mixture with gelatin, as described above. Add the mass of berries in it, mix it, cool a little.

Put the berry cream in the molds, over the whole berries.

If the first layer is badly frozen or if the mass of berries has not yet cooled, the "colored part" may leak through the white or even cause it to melt. Therefore - do not rush.

Hide the molds in the refrigerator until the dessert is completely solidified. Garnish with whole berries, powdered sugar, small mint leaves.

Italian desserts: Sabayon

This sweet wine egg cream is the foundation of the Italian candy business. The most famous of all Italians is not only creams, but also desserts in principle. Based on it were created many cakes and pies, sometimes added to tiramisu but it is the best in itself - in a cold glass, decorated with figs (a traditional additive), berries or flowers. Sabayon often adds Marsala - a strong Sicilian wine, similar to Madeira or Moscato d'Asti - white sparkling wine, originating from Asti.

The composition of this light cream is very simple. But in cooking you have to be careful.

ingredient:
4 yolks
120 g of sugar
100 ml of Moscato di Asti (Marsala, Sherry, Porto, Madeira)

Method of preparation:
No more time, put on a medium heat a bowl of water - for a water bath. Beat the yellow marigolds well with sugar until white and frothy. Little by little, being careful so that the foam does not decompose, add wine.

Put a container of egg yolks in a water bath and cook, whipping constantly. Attention please! Boil the cream should not! (The water under it, by the way, too.) As soon as it begins to thicken, it moves away from the heat. Make sure that the structure of the cream is uniform.

Pour into Yon saba glasses or molds, garnished with berries or flower petals (these colors are considered & edququococedible & ldquo: violets, pansies, nasturtium, marigold, rose tea). Serve both boiling and cold.

In summer it is good to serve sabayon with apples. Mix with whipped cream, pour the cream, get apple slices and sprinkle with incised almonds. apple slices can be lightly fried, then put in a refractory form, pour the cream and bake lightly until browned (5-7 minutes). Ideally - under the grill (a few minutes).

Well, inspired? Now, imagine how much of this confectionery masterpiece was born from these & bdquotrei pillars & ldquo! You want - choose from which you already invented - invent something of their own, Italian desserts give a lot of room for imagination. In any case, it will be light and sweet. This is Dolce Vita - a sweet life in Italian.


Video: Welfenspeise - Dessertcreme mit Weinschaum Rezept.