Curd dessert with strawberry sauce

Ingredients

500 g curd

1/2 lemon

100 g powdered sugar

150 g natural yogurt

15 g gelatin

50 ml milk

100 g strawberries

4 tbsp water

For the sauce:

20 ml dry white wine

100 g strawberries

30 g powdered sugar

Press the curd through a sieve. Add the zest and juice of half a lemon. Add powdered sugar and yogurt. Mix well.

Soak the gelatin in 4 tablespoons of boiled cold water. Bring the milk to a boil and let it cool slightly. Add the gelatin and dissolve it in the milk over low heat. Add to the curd mixture and mix well until smooth.

 Remove the stems from the strawberries and cut each strawberry in half. Line a dessert pan with plastic wrap. Spread half of the curd mixture on top. Place the strawberries on top.

Spread the remaining half of the curd mixture on top of the strawberries.

Refrigerate until completely set. Puree the strawberries, powdered sugar, and wine in a blender. Once the curd dessert has set, invert it onto a serving plate and drizzle with the strawberry sauce.

Enjoy!

Pink Ice Champagne Jelly

Ingredients

Dry pink champagne 375 ml

Water 375 ml

Gelatin 10 g

Lemon zest

Sugar 140 g

Nuts

Soak the gelatin in cold water for 5-10 minutes. While the gelatin is swelling, prepare the lemon-mint syrup. Pour water into a saucepan, add the mint leaves, lemon zest, and granulated sugar. Turn on the heat, bring to a boil, and cook for three minutes, then remove from the stove. Strain the resulting syrup through a sieve.

Discard the lemon zest and mint—they have already released all their flavor and aroma. Add the swollen gelatin to the strained, hot syrup, squeezing out any excess water. Stir thoroughly until the gelatin is completely dissolved. Add the champagne and stir again. You can pour the jelly into molds and refrigerate overnight until completely set. This jelly looks especially good in clear bowls or crystal champagne flutes.

Remove the finished jelly from the refrigerator just before serving and garnish with mint leaves and crushed nuts, if desired.

Enjoy!

Blackcurrant Marmalade

Ingredients

1000 g blackcurrants

2.5 cups sugar

Water

First, sort and wash the berries thoroughly. Place them in a saucepan, add water, and simmer briefly until the currants are softened. Then, use a blender to puree the mixture and, if necessary, pass it through a sieve. You can do this without a blender, simply by pressing the mixture through a sieve.

After this process, mix the future blackcurrant marmalade with 2 cups sugar and simmer again. This syrup should thicken and reduce. This process is similar to making jam.

 To test if it's ready, pour a little currant juice onto a cold plate. If it doesn't spread, you can pour it into molds, or use one whole container. Once the currant marmalade has thickened, cut it into pieces. Just like store-bought marmalade, don't forget to sprinkle your homemade marmalade with sugar.

Enjoy!

Banana-Caramel Dessert with Cream

Ingredients

2 bananas

Caramel

Whipped cream

10 cookies

70 g butter

1 tbsp sugar

For the cream:

2/3 cup sugar

1/4 cup starch

1/2 tsp salt

3 cups milk

2 eggs

2 tbsp butter

1 tbsp vanilla

Whisk the eggs in a bowl with a fork. Combine the sugar, starch, and salt in a small saucepan. Gradually pour in the milk and, stirring, cook over medium heat until thickened. Bring to a boil. Continue cooking for about another minute.

Add a couple of tablespoons of this mixture to the bowl with the eggs and immediately stir quickly and thoroughly to prevent the eggs from scrambling. Then pour the beaten (prepared) eggs back into the saucepan. Place over low heat and let simmer for about a minute, stirring occasionally.

Remove from heat, add the butter and vanilla. Let cool. When the saucepan has cooled, refrigerate it to cool completely (you can cover it with plastic wrap to prevent a skin from forming).

Crush the cookies in a plastic bag, then mix the crumbs in a bowl with the sugar and melted butter. Spread them in a thick, even layer on a baking sheet and bake in a preheated oven at 175°C for 10-12 minutes, until golden brown. Cool.

Cottage cheese dessert with mint and truffles

Ingredients

125g cookies

50g dark chocolate

75g butter

500g cottage cheese

1/4 cup sugar

2 tsp gelatin

1 bunch mint

1.5 cups 35% cream

For the truffles:

150g dark chocolate

2 tbsp 35% cream

First, prepare the chocolate mixture for the truffles. Break 1 bar of chocolate (100g) into pieces and mix with the cream in a saucepan. Cook until smooth, stirring constantly. Transfer the resulting mixture to a small bowl, cover, and refrigerate for about 3 hours.

Chop the remaining half a chocolate bar (50 g) into coarse crumbs and blend in a blender along with the cookies. Then add the butter and blend until smooth.

Divide the mixture into tall glasses and refrigerate.

Wash the mint thoroughly and separate the leaves. Set aside a few leaves for garnish, and blend the remaining leaves in a blender and press through a fine sieve.

Dissolve the gelatin in 2 tablespoons of water in a double boiler and let cool slightly. Beat the cottage cheese, sugar, and pureed mint with a mixer, then add the cream and gelatin. Mix thoroughly.

Fill the glasses with the chocolate mixture with the cottage cheese mixture and refrigerate overnight.

 Roll the hardened chocolate into small balls, roll them in chocolate chips, and return them to the refrigerator. Before serving, garnish the dessert with the truffles and mint leaves.

Enjoy!

Cheese Mousse and Melon Dessert

Ingredients

Cream cheese 250 g

Melon 1

33% cream 200 g

Canned cherries 100 g

Egg whites 2

Cherry liqueur 50 ml

Cognac 50 ml

Sugar 200 g

Chocolate 100 g

Whip 100 g of sugar and the egg whites until stiff and thick. Pour in the cherry liqueur and beat again.

First, prepare the cheese mousse. In a separate bowl, whisk the cream with the remaining sugar until fluffy. Add 1 tablespoon of whipped cream to the cheese and mix until creamy. Fold the remaining whipped cream into the whipped egg whites.

 Add the cream cheese to the prepared mixture and gently fold everything together. Then, add the cherries and chopped chocolate to the cream cheese mixture and mix thoroughly.

Line a mold with plastic wrap and place the prepared mousse in it. Freeze for 3 hours. Before serving, cut the frozen mousse into portions.

Cut the melon in half. Cut each half into 3 equal pieces and remove the seeds. Fan each portion into 4-5 thin wedges, joined at the stem. Trim the rind of each wedge, leaving it joined at the junction. Place the melon on a plate, fanning the wedges, and drizzle with cognac. Place a portion of frozen mousse next to it and serve immediately.

 Cheese mousse can also be frozen in individual cupcake molds. Small muffin tins are ideal for this purpose. However, it's best to let the mousse sit at room temperature for about 10 minutes before serving.

Enjoy!

Apple Trifle

Ingredients

6 apples

100 g rolled oats

75 g sugar

75 g butter

100 g shortbread cookies

300 ml 35% cream

berry jam to taste

First, prepare the apples. Peel them and cut them into thin slices (remove the cores).

Melt 1 tablespoon of butter in a frying pan and add the apple slices. Cook for 4 minutes, turning them frequently. Then sprinkle with 1 tablespoon of sugar and cook for another 3 minutes. Then remove from heat and let cool completely.

Crush the cookies into crumbs. Mix the oats with the sugar and fry them in butter for 5 minutes, stirring constantly. Finally, whip the cream.

Now comes the fun part – assembly. The order is as follows: first, layer half the apples in the glasses, then half the cereal, then the remaining apples, and then the cereal again. Drizzle the jam over everything and sprinkle with crumbled cookies. Top with whipped cream.

Enjoy!