CREAM OF “FANTASY IN A SUMMER NIGHT”
Required: 2 tsp. champagne, 200 g cottage cheese, 250 g low-fat pineapple yogurt, 2
a packet of vanilla sugar, 12 g of gelatin, 100 g of cream, 2 pieces of canned pineapple,
50 g of powdered sugar, 200 g of various berries (raspberries, blackberries, currants, apricots).
Cooking method. Gelatine soak for five minutes in 6 tbsp. l. cold water. Of canned pineapple make mashed potatoes. On low heat, dissolve gelatin and pour it into pineapple puree. Cottage cheese combine with yoghurt, powdered sugar, vanillin. All very mix thoroughly so that a uniform creamy mass is obtained. In the curd-yoghurt mixture add a little warm pineapple-gelatin puree and carefully whisk. Then put it in the refrigerator for 30 minutes, and in the meantime, whip the cream well champagne and enter them into a semi-hardened cream. Spread the cream into glasses and put in cold place. Wash the berries, go through, dry them, decorate them with cream.
CREAM “PEACH WITH COCONUT”
Requires: 200 g of peaches, 1/3 of lemon, 4 tbsp. l. honey, 6 tbsp. l. peach champagne, 3 tbsp.l. coconut shavings, 1/2 liter. cream.
Cooking method. Peach the peas with boiling water, peel, cut in half and remove the bones. If you use canned peaches – let the juice drain off. Cut each half of the peach into four pieces. Lemon juice, honey and 6 tbsp. l. water bring to a boil. Put the prepared peaches in the mixture and leave to soak for 2 minutes. Then add the champagne and after another two minutes, remove the peaches with a whisk. The remaining syrup is respected with a strong boil to an amount of no more than 2 tbsp. l. Coconut shavings
fry in a frying pan without fat until golden yellow. Cream whisk in a steep foam and mix with syrup and slices of peach.
Required: 3 eggs, 6 yolks, 1 glass of sugar, 2 tbsp. l. flour, 500 ml of pomegranate juice, 50 g champagne, 200 g cream.
Cooking method. Pound the yolks white, add to them three eggs, sugar and flour.
Dilute the mixture with pomegranate juice and stir on low heat or over steam until the mixture does not thicken. Remove the cream from the fire, pour into porcelain or glassware and stir while it cools down, gradually adding champagne. Then add whipped in a steep foam cream. Once again, whisk together everything, and put them into vases and put them on the ice.
Requires: 200 g of cottage cheese, 2 tbsp. l. raisins, 1 tsp. champagne, 2 tbsp. l. granulated sugar, 50 g dark chocolate, 200 g cream, 1/2 cup sugar, creamer, vanillin.
Cooking method. Raisins without seeds, rinse, pour and pour equal amount of boiling water. Cover it with a lid and leave to swell for 30 minutes. Curd cheese through a sieve, add sugar, champagne, vanillin, mix the mass. Whip the cream with sugar. Chocolate melt and mix with the curd mass, quickly stir and enter the cream. Add the creamer. Beat for a few minutes and mix with the raisins. Set to cool.
Required: 2 eggs, 3 tbsp. l. sweet champagne, 300 g of marzipan mass, 150 g of sugar
Cooking method. Mix 1 egg yolk with chilled champagne. Add marzipan mass and mix thoroughly. Whisk with a powder of sugar and combine it with the rest of the mass. Shake and cool together.
Required: 4 avocados, 1 lemon, 400 g low-fat cottage cheese, 2 tbsp. l. honey, 2 tbsp. l.
Cooking method. Avocado wash, cut into two equal parts and extract bone. Squeeze the juice from the lemon and pour the surface of the cut of each halved avocado. After carefully, trying not to damage the skin, choose a teaspoon of the flesh of the fruit, leaving only a layer of peel approximately 2 mm thick. Mix the extracted pulp avocado with low-fat cottage cheese, honey and champagne to a homogeneous consistency with using a mixer. Each halved avocado is prepared with a gentle cream prepared. You can decorate with slices of pineapple or bananas. The cream is served chilled.
CREAM “GOLDEN APPLE”
Required: 1 kg of sweet apples, 2 tbsp. l. champagne, 1 lemon, 1/2 cup sugar, 1 orange,
vanillin, 1 tbsp. l. gelatin, 1/2 cup of water.
Cooking method. Clear the apples by removing the core and peel, slice them wedges. Mix the water and lemon juice, add the processed apples and put the mixture on small fire, closing the lid. When apples are softened, pour in sugar and vanillin, and pre-cleaned and crushed orange. Gelatine soak in cold water for five minutes and mix with hot apple mass. Add the champagne and put the cream in. Pre-wetted with cold water molds, put in the cold for at least 2-3 hours. After that, each mold quickly dip into hot water, tilt it on a dish and lay out the cream.
It is required: 1 glass of cream, 150 g of powdered sugar, 1/2 cup of raspberry, 2 tsp. champagne brut, 10 g of gelatin.
Cooking method. Rinse and rinse in cold water fresh or frozen berries of raspberry. If necessary, separate the stems and wipe through a fine sieve. Combine the resulting puree with sugar powder, stir thoroughly and add champagne. Chilled cream, put on ice or in cold water and whisk until formation of thick foam. In the whipped cream (without stopping to beat) gradually enter the mixture from raspberry with champagne and sugar, pour in a thin trickle swollen and diluted, completely dissolved warm gelatin. The resulting cream quickly pour into molds and put cool.
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