Rus Articles Journal

5 easy desserts from Alexander Seleznyov. And it is not necessary to bake at all!

- are a high time to be trained Festive New Year`s days in preparation of easy creamy and fruit desserts: nourishing and sweet on a table and so will be enough! We specially selected 5 effective and available recipes in preparation from the book of the best confectioner of Russia Alexander Seleznyov. And nothing should be baked - unless clafoutis...

Norman bavaruaz

Ingredients

the Way of preparation

  1. Apples clear
  2. of 50 ml of apple juice of a thin skin.
  3. Two apples cut
  4. with cubes, strew with one tablespoon of sugar, fill in with a small amount of water and on a plate to a uvarita to softness.
  5. Cool
  6. and powder with cinnamon.
  7. crush
  8. Then apples in mashed potatoes and shift to a bottom of ice-cream bowls.
  9. Gelatin wet
  10. in a small amount of water before swelling. Then kindle.
  11. Mix cream cheese with condensed milk. Separately shake up cream before formation of steady weight.
  12. Then add gelatin, apple juice and whipped cream to cheese.
  13. Shift mix in ice-cream bowls and clean in the refrigerator to stiffen.
  14. the Remained two apples cut
  15. segments and fry on butter, gradually adding one tablespoon of sugar.
  16. Decorate with apples the stiffened cream. Before giving water with jam, powder with fried petals of almonds.

the Chocolate dessert with a basil

Ingredients

Bazilikovy cream:

Chocolate cream:

Way of preparation

Bazilikovy cream:

Leaflets of a basil wash out
  1. and cut on small pieces.
  2. Milk mix
  3. with the cut basil and bring to boiling.
  4. Egg mix
  5. with icing sugar and starch, slightly shake up.
  6. Mix egg mix with dairy.
  7. On a plate make cream to homogeneous mass.
  8. cool
  9. Then cream, mix with whipped cream and lay out in an ice-cream bowl.
  10. Biscuit sticks break
  11. on pieces.
  12. On bazilikovy cream lay out pieces of sticks.

Chocolate cream:

Leaflets of a basil wash out
  1. and cut on small pieces.
  2. Milk mix
  3. with cream and with the cut basil and bring to boiling.
  4. Yolks mix
  5. with icing sugar and add to milk.
  6. Heat mix to 85 ° With, but you do not bring to boiling. Remove from fire.
  7. Add the chocolate broken on pieces and mix to its melting.
  8. Cool with
  9. cream, mix with whipped cream and lay out in an ice-cream bowl on a layer of biscuit sticks.
  10. Clean a dessert in the refrigerator for 1 hour before hardening.

of Clafoutis with cherry

of Clafoutis it is from Limoges from where in the 19th century extended across all France. Clafoutis - the French baked dessert, sometimes it is said as “klafutis“. A basis of clafoutis - flour, milk pancake dough and eggs.

In finished form clafoutis looks as pie, but as it is baked from the test similar on pancake, clafoutis tastes like pancake with a stuffing more. Classical option - clafoutis with cherry.

Ingredients

the Way of preparation

  1. of the Pistachio crush

    and mix with icing sugar and starch.

  2. Then add some egg and once again mix.
  3. Milk mix
  4. with cream.
  5. Shift egg mix in dairy and knead dough.
  6. Pour dough in a mold for baking.
  7. From above put cherry.
  8. Take
  9. the capacity of the bigger size where it will be possible to put a mold with clafoutis. Pour hot water in capacity.
  10. Deliver to
  11. molds with clafoutis in the container with water and bake on a water bath in an oven at a temperature of 180 ° Since 30 minutes.

the Tropical dessert

Ingredients

  • of 6 tablespoons of confiture from mango or an apricot
  • 2 yolks
  • of 2 tablespoons of icing sugar
  • of 50 ml of milk
  • of 6 g of gelatin
  • of 200 g of whipped cream
  • 4 circles of tinned pineapple
  • of 100 g of mashed potatoes of mango

the Way of preparation

  1. Yolks shake up

    with icing sugar before formation of steady foam.

  2. Gelatin fill in
  3. with a small amount of water and leave before swelling. Then kindle.
  4. mix
  5. of Mashed potatoes of mango with milk and bring to boiling, remove from fire.
  6. Then add the shaken-up yolks, carefully mix everything and cool.
  7. Add gelatin, mix and still cool.
  8. Mix the turned-out mix with whipped cream.
  9. On a bottom of a glass lay out jam.
  10. On a layer of jam put cream, from above lay out the cut pineapples and slightly mango mashed potatoes.
  11. Clean a dessert in the refrigerator before hardening.

Caramel tiramisu

Ingredients

  • of 120 g of sugar
  • of 80 ml of cream
  • of 50 g of butter
  • a salt pinch

Cream

  • 3 eggs
  • of 60 g of icing sugar
  • of 250 g of Philadelphia cream cheese
  • of 6 biscuit sticks
  • of cocoa on sprinkling

the Way of preparation

  1. Sugar kindle

    to caramel. Heat on a plate a pan with thick walls and an antiprigarny covering. Pour out a small portion of sugar on a bottom. As soon as sugar melts, add to it the next portion of sugar and mix. Repeat podsypaniye, sugar will not reach a limit yet. It is important not to allow to it to begin to boil, all the time lowering temperature addition of new sugar.

  2. Cream bring
  3. to boiling and mix with caramel.
  4. Remove caramel weight from fire and add butter and a pinch of salt.
  5. Everything very carefully mix
  6. , cooling.

Cream

  1. Separate the whites from the yolks.
  2. Yolks shake up
  3. and a half icing sugar before emergence of steady foam.
  4. Then mix yolks with cream cheese and shake up 1 minute up to the steady weight.
  5. Separately beat whites with the second half of icing sugar before formation of peaks. Accurately mix yolks with proteins.
  6. In a glass lay out layers caramel cream, the broken biscuit sticks and egg cream. From above powder a cocoa dessert.

From the book “Confectionery Art for Beginners“