Pistachio Halva

Ingredients

Pistachios 1.5 cups

Water 1 cup

Milk 2 tbsp

Sugar 1/2 cup

Butter 2 tbsp

Vanillin 1/2 tsp

Place the pistachios in a wide bowl, pour boiling water over them, and let them sit for half an hour. Then, drain the nuts in a sieve, place them in a mixer or food processor fitted with metal blades, add the milk, and process until the nuts form a paste. Then add the sugar and mix.

In a deep non-stick frying pan, melt the butter over low heat. Add the nut butter and cook, stirring constantly, for 15 minutes until the mixture thickens.

 Then add vanilla, stir, and place the halva on a greased baking sheet or tray, smooth the surface, and let it cool. Once set, cut the halva into small squares with a serrated knife, place them in the base, and serve. This halva can be stored in the refrigerator for 2-3 weeks.

Enjoy!

Curd Blancmange

Ingredients

Cottage cheese 350 g

Milk 100 ml

Sour cream 100 g

Sugar 100 g

Gelatin 15 g

Canned pineapple

Press the cottage cheese through a sieve or crush it in a mortar. Then thoroughly mix it with granulated sugar and sour cream. Soak the gelatin in 50 ml of warm milk and leave until it swells. This usually takes about 15-20 minutes.

Take the remaining milk (50 ml), heat it but do not boil it, and then pour in the milk with the swollen gelatin in a thin stream, stirring. Finely chop the canned pineapple. Mix the cottage cheese with the fruit and gelatin, pour into small molds, and refrigerate for about 3-4 hours.

Enjoy!

Chocolate Fudge

Ingredients

Milk powder 500 g

Butter 200 g

Sugar 500 g

Water 200 ml

Cocoa powder 8 tbsp

Vanilla extract 1 tsp

In a medium bowl, combine the milk powder and cocoa powder. In a separate small saucepan, make a syrup by combining the water and sugar. Bring to a boil, then reduce the heat and simmer, stirring constantly until the sugar is completely dissolved. Let it simmer for 10 minutes, then add the butter.

Bring to a boil and remove from heat. Next, add the milk, cocoa powder, and vanilla extract mixture and stir until well combined.

Pour the mixture into a greased pan and let it cool completely at room temperature. Afterwards, you can cut it into small squares and serve.

Enjoy!

Coca-Cola Mousse

Ingredients

100 g dark chocolate

3 sheets gelatin

1 egg

1 egg yolk

65 g sugar

250 ml Coca-Cola

200 ml 33% heavy cream

Whipped cream

Soak the gelatin in cold water according to the package instructions. Whisk the egg yolk with the egg and sugar in a double boiler, add the heavy cream, mix well, and remove from heat. Then melt the gelatin in a double boiler and add it to the egg mixture.

Melt the chocolate in a double boiler (or microwave) in another bowl, add it to the egg mixture, and stir. Cool the mixture to room temperature, then carefully add the Coca-Cola and stir. Pour into glasses and refrigerate until completely set (about 2-3 hours). Top with whipped cream before serving.

Enjoy!

Tuscan Cottage Cheese Dessert with Oranges

Ingredients

200g Sponge Cookies

300g Cottage Cheese

4 Oranges

2 tbsp Condensed Milk

200ml 33% Cream

2 tbsp Powdered Sugar

Almonds

Dried Fruit

Grease the zest from one orange with a fine grater. Then peel all the oranges, separate them into segments, remove the membranes and white fibers, place them in a bowl, and sprinkle with powdered sugar.

Whip the cream. Blend the cottage cheese and zest in a blender until smooth, then mix with the condensed milk and whipped cream and beat until creamy.

 Place a layer of cookies on a plate, soak them in the orange juice, spread the orange mixture on top of the cookies, then the cream cheese frosting, then more mixture and cream.

Garnish with almonds, dried fruit, and cookies. Let them sit in the refrigerator for a couple of hours.

Enjoy!

Caramels



Ingredients

1 cup 35% heavy cream

5 tbsp butter

1 tsp sea salt

1.5 cups sugar

1/4 cup corn syrup

1/4 cup water

Prepare the ingredients. Cover a baking sheet and spray with vegetable oil (or brush). Heat the cream, butter, and salt in a small saucepan until it comes to a boil, then set aside. Place a larger saucepan over high heat and add the sugar, syrup, and water.

Cook without stirring (you can swirl the saucepan gently to ensure even heating) until the mixture turns golden brown. Reduce the heat and pour the cream mixture into the larger saucepan with the syrup, stirring constantly until the mixture reaches 120°C.

 Pour the mixture onto a baking sheet and let it cool for about 2 hours. After half an hour, sprinkle the caramel with sea salt (optional).

Remove the caramel from the baking sheet using parchment paper. Using a very sharp, warm knife, cut the caramel into 3-centimeter-long candies. Wrap each candy in waxed paper.

Enjoy!

Panna Cotta with Saffron and Cardamom

Ingredients

3.2 cups heavy cream

1/3 cup sugar

1/8 tsp salt

1/8 tsp cardamom

1/8 tsp saffron

1/8 tsp cinnamon

1 cup milk

2.5 tsp gelatin

pistachios

In a small saucepan, combine the heavy cream, sugar, salt, and spices. Heat until the cream is very hot (almost boiling). Remove from heat, cover, and let sit for 25 minutes.

Meanwhile: Pour the milk into a small bowl, sprinkle the gelatin on top, and let it bloom, without stirring, for 5-10 minutes.

Pour the milk into the heavy cream, stir, and heat again until almost boiling. Make sure the gelatin is well dissolved. Strain the mixture into a medium cup. Place this cup in a larger container filled with ice water. Chill the cream, stirring occasionally, until cold (about 10°C).

Pour into molds, cover with plastic wrap, and refrigerate until set, 4 to 12 hours.

You can serve the panna cotta directly from individual molds or spoon it onto dessert plates, wrapping the molds with a hot towel first to ensure easy removal. Garnish with saffron and chopped pistachios.

Enjoy!