Turkish Delight

Turkish Delight

Ingredients:

● 5 glasses of sugar
● 2 glasses of water
● 1/2 cup of starch
● Peel of 1 orange or lemon
● 2-3 drops of lemon or orange oil
● 4–5 Art. spoons of powdered sugar

Cooking:

Dissolve starch with 1 glass of cold water and stir well to avoid lumps. Pour sugar into the saucepan with the remaining water, stirring, bring to the boil and cook over medium heat for 15–20 minutes.

When the sugar syrup begins to boil strongly, pour in the starch solution, reduce the heat, put finely grated zest and, stirring constantly, boil until the mass thickens.

When the Turkish delight lags behind the walls of the dishes, add citrus oil, mix again and put the mass on a baking sheet filled with parchment paper. Align Turkish delight with a spoon moistened in cold water and let it cool for 4–5 hours. Slice Turkish delight into small cubes, roll in powdered sugar.

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Cocktail «Refreshing Whiskey»

Cocktail «Refreshing Whiskey»

What do we drink:

Whiskey — 50 ml
Lemon juice — 40 ml
Sugar syrup — 10 ml
Ice cubes to taste

How to pour:

  1. Shake the ice with the whiskey, lemon juice and syrup.
  2. Pour into a glass and garnish with a lemon slice.

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Coffee Peach Cocktail

Coffee Peach Cocktail

What do we drink:

Natural coffee — 250 ml
Canned peaches — 4 pcs.
Ice Cream — 200 g
Sugar — to taste
Whipped cream — to taste

How to pour:

  1. Make coffee, add sugar to taste and cool.
  2. Put ice cream, canned peaches in a blender, pour in coffee, beat everything up to a uniform consistency.
  3. Pour the cocktail in glasses, decorate with whipped cream.

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Chocolate Parfait

Chocolate Parfait

Ingredients:

250 ml of milk
4 egg yolks
100 g of light cane sugar
1 tbsp. l starch
150 g of culinary chocolate
250 ml of heavy cream (about 35% fat, highly chilled)
1 tbsp. l cocoa powder
Get about 6 servings

Cooking:

Pour the milk into a small saucepan, put on the fire and bring to a boil. Remove from heat.

  1. In a separate bowl, beat the yolks and cane sugar until light, fluffy mass. Continuing to whip up the mass, pour in a thin stream of hot milk, mix until homogeneous. Add to the mixture a tablespoon of starch (you can take both potato and corn — but with corn it will turn out softer), stir again until smooth and pour everything into the pan. Put the pot with the mixture on medium heat and heat, stirring, until the mixture becomes thicker. Do not bring to a boil! Remove pan from heat.
  2. Break the chocolate into small pieces and place in a large bowl. For chocolate, pour hot milk mixture. Mix everything with a whisk until the chocolate is completely melted in the milk mass and everything becomes a smooth consistency. Cool the chocolate mixture.
  3. Meanwhile, beat the fatty cold cream in a clean bowl until a soft foam is obtained (no strong peaks are needed for this dessert) and, gently stirring with a spatula, combine with the chocolate mass.
  4. Pour everything into a rectangular, narrow cupcake baking dish. Remove for an hour in the freezer. Then put the parfait in the fridge for at least the night. Before serving dessert to the table, sprinkle it through a sieve of cocoa.

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Caramelized oranges in chocolate

Caramelized oranges in chocolate

Ingredients:

4-6 oranges (depending on size)
• 600 g sugar
• 300 ml of water
• 250 g of dark chocolate

Cooking:

  1. Cut oranges into circles about 5 mm thick. Thicker — will be bitter, thinner — the middle one will fall apart.
  2. Boil a pot of water, dip orange cups in boiling water for about 3-4 minutes. Water to drain, squeeze oranges (so we get rid of the bitterness).
  3. Heat 300 ml of water with sugar until it dissolves, put pressed oranges into the syrup and cook on low heat for about 1 hour — until the orange peel is clear (or almost transparent).
  4. Remove the mugs, drain excess liquid, put on a baking sheet and dry for about 15-20 minutes. in the oven, preheated to 100-120C. Cool it down.

At this stage, we already get a very valuable thing — caramelized oranges, which can be used in baking, or just eat with tea.

Melt the chocolate in a water bath, dip the orange mugs in half into the melted chocolate, place on baking paper or a silicone mat until the chocolate hardens.

Please … do not put them in the fridge to freeze quickly, give them time!

And the leftover syrup goes very well with unsweetened yogurt …

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