Vanilla chocolate ice cream with chocolate coating

Vanilla chocolate ice cream with chocolate coating

Ingredients
200 ml of cream 33–35%
250 g Mascarpone (or Almette)
3 eggs
150 g sugar
200 g chocolate
3 tsp. cocoa
vanilla stick or 2 tsp. vanilla sugar


Cooking
Melt chocolate in a water bath.
Chocolate pour into molds.
Rotating the mold, distribute the chocolate on the walls (leave some chocolate for the bottoms).
Put in the freezer for 30 minutes.
Whip cream (beat until cream starts to thicken).
Mix the cream and mascarpone.
Separate the whites from the yolks (prewash the eggs with soap or soda).
Grind the yolks with sugar.
Add the yolks to the cream with mascarpone.
Mix.
Squirrels beat in foam.
Add to the creamy mass.
Mix gently.
Vanilla stick cut.
Take out the seeds.
Mass divided into two parts.
In one add cocoa.
Mix.
Add vanilla seeds to another.
Mix.
Put chocolate and vanilla mass in chocolate molds, filling them to the middle (I filled half the molds with chocolate mass, half vanilla).
Put in the freezer for 30-40 minutes.
Put the remaining mass (put vanilla on the chocolate and vice versa), filling the molds up to the top, leaving 3–4 mm on top).
Put in the freezer for 30-40 minutes.
On a lot of pour chocolate.
Flatten.
Put in the freezer for 5-6 hours.
Ready ice cream to remove from the molds.
Enjoy your meal!

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Tiramisu ice cream

Tiramisu ice cream

Ingredients


500g Mascarpone
300 ml of cream 33–35%
150 g sugar
8–10 savoyardi sticks
250 ml of coffee


Preparing


Add sugar to the cream.
Stir (no need to whisk).
Add mascarpone.
Stir (no need to whisk).
Put the resulting mass in the form (I used the form with a size of 20 × 10 cm).
Sticks dip in cold coffee.
The sticks should be dipped in a very fast motion so that they do not soak.
Prepare coffee as you like.
Put the sticks on the creamy mass.
Put in the freezer for 8-10 hours.
Turn the finished ice cream on the dish.
If desired, sprinkle cocoa.
Enjoy your meal!

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Fish Tartar Sauce

Fish Tartar Sauce

Ingredients


500 g fish fillets (tilapia, pike perch, pink salmon, etc.)
1 egg
breadcrumbs
salt
pepper
vegetable oil
connection:
7 tbsp. mayonnaise
100 g pickled or pickled cucumbers
2 cloves of garlic
greenery


Preparing
Fish cut into small pieces.
Beat the egg.
Salt, pepper.
Fish roll in the egg.
Roll in breadcrumbs.
Fry the fish in vegetable oil on one side (about 5–7 minutes).
Turn over.
Fry on the other side (about 5–7 minutes).
Cooking sauce.
Cucumbers finely chopped.
Chop the greens.
In mayonnaise add garlic squeezed through the garlic press.
Mix.
Add cucumbers.
Mix.
Add greens.
Mix.
Put the sauce on the fish.
Enjoy your meal!

Biscuit with cream and fruit

Biscuit with cream and fruit

Biscuit:

4 eggs
Sugar ~ 1 / 2st
Flour 100g

Cream:

Soft curd 180g
Sour cream 20% 150-200g
Cream cheese curd 140g
Icing sugar to taste

Impregnation: coffee 100ml

  • Ready biscuit (form 20cm)
  • Beat eggs with sugar until fluffy foam. Then add the sifted flour and mix with a mixer at a slow speed.
  • Bake for about 25 minutes at 180’s
  • Cream: shake all ingredients and put in refrigerator. Add sugar powder to taste, I do not have a sweet cream (like yogurt flavor, 1-1.5 tbsp).
  • When the sponge cake is ready and cold, cut into 2 cake layers, soak the coffee and fluff the cream.
  • It is advisable to put in the fridge for the night, but if time is running out, then min for 6 hours!

Potato patties with cheese and dried apricots

Potato patties with cheese and dried apricots

Ingredients
Potatoes, 3 pcs.
Adygei cheese, 200 g
Dried apricots, 10 pcs.
Dill, 5 pcs.
Wheat flour, 3 tbsp. l
A mixture of peppers, 1 tsp.
Olive oil, 1 tbsp. l

Cooking

Rinse dried apricots, soak it in boiling water for 20-25 minutes. Boil the potatoes in a uniform.

Grate grated cheese, cut dried apricots into small pieces, add chopped greens, olive oil and spices, salt. Stir well.

Slightly cool the potatoes, peel and mash tolkushkoy, add 3 tablespoons. l flour, salt. Divide the potato dough into tortillas, spread on each filling and form zrazy.

Roll in flour, fry on both sides until golden brown.

Serve ready zrazy hot with sour cream and greens.

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