I love the gentle jelly-souflary (some strange word :)) Desserts. Today I have a gentle and melting recipe for you jelly Souffle Bird's Milk. I could not decide, jelly or souffle, so through a hyphen! :)

Ingredients

For white souffle:

• 5 egg proteins
• 5-6 st. spoons of sugar powder
• 1/2 lemon juice
• 20 gr. gelatin.

For chocolate souffle:

• 2 cup of milk (about 400 ml.)
• 20 gr. gelatin
• 5 tbsp. Sahara
• 5 tbsp. Cocoa powder

Cooking method

• Cooking white soufflies. Let the gelatin sweep in cold water according to the instructions on the package (fill it with 2 tbsp. Water, and after swelling, dilute 2 more tbsp. Boiling water so that gelatin varies).
• Wake up proteins to stable peaks.
• Whipging, gradually add sugar powder and lemon juice.
• Gelatin pour into proteins whipping at minimal speed.
• Put into the form and send to the refrigerator for 1.5-2 hours.
• When white souffle froze, cooking chocolate soufflies. Gelatin pour into milk and let him swell (look at the package, for conventional gelatin about 40 minutes).
• Heat the milk with the swollen gelatin in the microwave or on the stove, stir up to uniformity.
• Put sugar and cocoa in milk. Stir before dissolution.
• Pour the chocolate layer on white and send to the refrigerator for another hour.
• When the souffle completely freezes, place the shape in hot water for 5-7 seconds, then cover the dish and gently turn over.
• Jelly Souffle Bird's Milk Ready!

What is souffle? Souffle literally translated into Russian means: "air filled". In the classic version, this dessert came to us from France - countries widely known for its exquisite cuisine, and has a rare sensitivity to the hand of the chef.

This dish is traditionally prepared on the basis of whipped with different ingredients of eggs: eggs are whipped to the state of the lush foam mass, so that this dessert has its famous soft jelly state and porous texture.

This dish has a huge number of cooking options and recipes with the most different ingredients: with the addition of chocolate, milk, fruit or berry puree, vanilla, biscuit.

Moreover: due to its versatility, each is able to create their own recipe for cooking, changing the ingredients and experimented with sauces and confectionery additives.

In this article we will present some of the least complex recipes for the preparation of this wonderful dessert. Calorie dish: 1000 kcal, cooking time is about 3 hours.

How to make souffle with gelatin?

Our first recipe is a cottage cheese with a gelatin, simple in preparation and very attractive, both externally and in its flavors.

Ingredients:

• Cottage cheese
• Gelatin
• Sugar
• Milk
• Pure water

Cooking:

Recommendation: The jelly structure of the souffle does not allow you to manipulate with this dessert, for example, with biscuit pie, so various sauces and dessert additives for the souffle should be added already after cooking Main dishes. You do not need to try to add cream or nuts into the cottage cheese when cooking.

Preparing a useful dietary version of souffle with milk

This option of cooking a homemade souffle is suitable for those who love sweet, but at the same time carefully monitors the figure.

This is a prescription of an extremely low-calorie dessert, which has minimal fatness and preparing without the addition of sugar, but at the same time delicious. Calorie: 30 kcal per 100 g

Ingredients:

• Milk
• Gelatin
• Lemon acid
• Vanillin
• Sugar substitute

Cooking:

• We prepare milk. Milk, if you plan to make the most dietary treat, you should take degreasedor at least basic. 250 Mililitrov
  Milk pour into the tank for cooking, it is worth choosing a larger tank.

  Recommendation: for this recipe should be taken as large as possible Capacity, because in the process of cooking, the mass is compacted and increased in size, and the entire liquid in the beating capacity is sprinkled from all of this on the sides.

• We dissolve gelatin in milk. Read the instructions on the package with gelatin and act in accordance with it. Most often, milk is mixed with gelatin for several minutes, and then heated (but not to boiling).
• We beat the mass. All this liquid merge in separate capacity, add a sugar substitute, vanillin to taste, a pinch of citric acid, and with the help of a blender, all this is very thoroughly whipped Fifteen minutes.
• Unlock forms. The resulting curd cream must be placed in the container, to dissolve on the surface, cover the film And send to the refrigerator. You can use pastry cups, creams and other specific dishes. When the dessert is frozen (after 2-3 hours) - pull out and cut into portion cubes or slices.

  Simple video recipe dietary curd souffle

  Gentle soulful from sour cream - what ingredients will be needed?

  The recipe of this sour cream delicacy is distinguished by an extremely interesting porous structure, adding to him other than a wonderful taste also amazing airiness and tenderness, as a result of which dessert literally melts in the language. But the approach to its cooking is needed more subtle. Cooking time: about ten minutes, caloric content: 605 kcal.

  Ingredients:

  • Sour cream
  • Sugar
  • Sachet dry jelly

  Cooking:

  

  Recommendation: This dessert is quickly setting and dries, so the souffle of the best thing to serve immediately after cooking and cooling. On the second day, he begins to lose his culinary charm, keep it in mind.

  How to make dessert from sweet apples?

  Apple souffle is characterized by low calorieness, simplicity in preparation and also versatility when filing: Apple Souffle can be served both a separate dish and as a dessert additive, both in hot and chilled. Cooking time: 20 minutes, calorie: 85 kcal.

  Ingredients:

  • Bold cottage cheese
  • Large apple
  • Egg

  Cooking:

  

  Cooking air souffles from egg proteins

  Several interesting historical facts about dish

  Interestingly, the initial, classic version of the Souffle, who came from France of the 18th century, was preparing for completely different principles. In fact, it was a cake of baked with cream whipped eggs and yolks.

  It was baked in clay molds and served with berries, pieces of fruit or cream. This dish is still the subject of the pride of the French people and is traditionally considered the subject of a high kitchen, which is served in fashionable restaurants.

  Today is the most universal and known option for the preparation of the "cold" jelly-like souffle invented in the US only in the 20th century.

  The first experiments with this dessert were carried out against the background of the inaccessibility to the American confers of scarce sugar, as a result of which they had to look for new solutions. It was at that time that the recipe for a gentle chiffon cake was popular.

  This is a cake made of scrambled egg proteins whipped with sliced \u200b\u200bfruits, with the addition of gelatin to create a porous texture, the resulting cake froze and fed in a cold form. It was this idea that laid the foundation for an entire reservoir in a cooking, known today as frozen souffle.

  
  

Homemade souffle with gelatin "Pink clouds".

Such a souffle can be cooked both to a festive table and friendly sites. It is very gentle and easy, and for this souffle got a tender name "Pink clouds". This is a very gentle and beautiful dessert, which will appreciate your loved ones. Ready jelly, which is used in this recipe, can be any: strawberry, orange, etc. with a minimum of ingredients, you prepare an original dish with a unique taste. The most difficult thing in the preparation of this souffle is to wait, when it will finally freeze, because you want to try it soon! Prepare such a dessert and appreciate his taste!

In order to cook at home Souffle, we will need:

• Jelly Ready dry with raspberry taste - 1 Packaging (45 g)
• Gelatin - 2 h. Spoons
• Sugar sand - 4 tbsp. Spoons
• Water - 200 ml
• Powder sugar - 2 tbsp. Spoons
• Sunflower oil refined - 0.5 tbsp. Spoons

Number of portions - 6
Preparation time - 5 minutes
Cooking time is 30 minutes + time for frozen.

Souffle recipe with gelatin at home.

1. Prepare all the necessary ingredients. If necessary, you can use sugar powder. The oil is designed to lubricate the knife during the cutting of the dessert.

2. Gelatin pour 50 ml of cold boiled water and leave for swelling.

3. Dismiss the gelatin in the water bath and cool to room temperature (attention! He should not boil in any case).

4. Pour sugar and dry jelly sugar and dry powder and mix.

5. The remaining water (150 ml) to bring to a boil, pour into it a dry mixture, stir until its complete dissolution, add gelatin and stir again. Mass cool.

6. Pour the mixture into the mixer bowl and beat for 12-15 minutes before the formation of a very magnificent white and pink mass.

7. The resulting mass is put into the shape faded with food film, to dissolve, cover with foil and put in a fridge for frozen (for example, at night).

8. Frozen jelly flip over the board, sprinkled with powdered sugar, and remove the film.

9. Cut into soufflies with cubes, lubricating the knife with oil.

10. Souffle can be applied in the sugar powder.

11. Put on a plate and can be served to tea.

Delicious and gentle souffle "Pink clouds" is ready! Bon Appetit! Such a souffle will decorate both the usual and festive table.

Cake-souffle is delicious and quickly prepare with the main or without it. The number of layers in the cake can also be different. The easiest is the three-layer device system: base, souffle, peaches with jelly.

Cake souffle.

The basis of this cake can be biscuit, sand or cakecake. Choose the one that you best tastes. With biscuit, the cake is delicate, light. Shortbread dough will create a contrast of a crispy base and tender suflates. Cupcase base - a compromise between the two previous.

1. First of all, decide which the basis will prepare cake-souffle. Biscuit will be the most juicy and gentle.

Cake-souffle delicious and fast. Biscuit base.

You will need:

eggs - 3 pcs
Sugar - 100 g
Wheat flour top grade - 100 g
Salt - chipotch

Whip eggs with sugar to thick lush mass. Mix neatly sifted flour, salt, vanilla sugar. If you want to be reinforced, you can add a pinch of soda. Put the biscuit dough into a shape, lubricated with oil, jump over the surface and bake in a preheated oven at a temperature of 200 degrees about 15-20 minutes.

In the process of baking, do not look in the oven, otherwise the biscuit "falls". To check the readiness of the biscuit, push it in the center of the toothpick if it remains dry, it means that you can also remove from the oven. Leave the biscuit in the form until complete cooling.

Cupcase base:You will need:

• eggs - 2 pcs
• sugar - 100 g
• creamy butter - 150 g
• wheat flour top grade - 200 g
• sour cream liquid - 100 g
• salt - chipotch
• food soda - 1/4 h. Such
• vanilla Sugar - 1/2 h. Such

For those who decided to prepare a cake base. Oil, eggs get out of the refrigerator so that they heat up to room temperature. Cold oil you can not beat, and if you add cold eggs to whipped oil, it will go with flakes and the creamy dough consistency will not work.

Room temperature oil whipped with sugar to lush light mass. Add one eggs and continue to beat. Then suck the flour, salt, vanilla sugar, add soda, hacked with vinegar and sour cream.

The recipe indicates 100 grams of sour cream, but it can be of different density and fatness, so do not add all right, it may be necessary to need a little less. Or it may be necessary a little more. The finished dough should be medium density. Lay it into a lubricated oil form. Bake in the oven preheated to 180 degrees until readiness, about 15 minutes.

Sand base:

You will need:

creamy butter - 200 g
Wheat flour top grade - 300 g
Sugar powder - 100 g
Egg - 1 pc
Vinegar table - for native soda
Vanilla sugar - 1/2 h. spoons
Food soda - 1/4 h. Such

Sand base is the easiest and fast option. Do not do anything in advance. Remove the oil from the refrigerator, throw it into a bowl with flour, chop the knife. Add all other components: sugar, egg, salt, soda (vinegar hawker) and knead the dough. Roll off the dough and shift it later in the form torture. It is possible to do everything much easier: divide the dough into small pieces and evenly distribute them into the form that you will definitely lubricate the oil.

Dindle the dough pieces in a solid root. Do not worry during baking it is still aligned. Before putting the root in the oven, be sure to reach it for a fork in different places so that bubbles are not formed. Bake the sand cake in the oven preheated to 180 degrees to golden color. Remove it from the form is the easiest after complete cooling.

Cake-souffle delicious and fast. Syrup for impregnation (for biscuit and cake base):

syrup from canned peaches - 1/2 cup
Lemon juice - 2-3 tanks
Brandy or Cognac - 3 tbsp

Open the jar with peaches and drain peach syrup into a suitable container. Part of the syrup will go to the impregnation, the other is on jelly.

Add sugar to peach syrup, heat up to complete dissolution. Remove from the fire, add lemon juice, brandy or cognac (if a cake for children, then alcohol, of course, do not add). Leave the syrup to cool.

Souffle:

gelatin - 2 h. Such
Peach yogurt - 500 g
lemon juice - 1/2 lemon
Cream (33%) - 250 g
Sugar - 2-3 tanks
Vanilla sugar - 1 bag

Cream and yogurt must be directly from the refrigerator, well chilled. Soak gelatin for soufflé with a small amount of water (2-3 tanks) for about 15 minutes. Whisk cream with sugar in thick dense foam,

add yogurt in them, mix up to uniformity. Yoghurt need to take thick, which eaten by a spoon (for example, with a fat content of 3.2%), and not drinking.
Squeeze the juice juice of half of the lemon to the gelatin and mix to its complete dissolution, a little warm. Pour the gelatin with juice in the souffle is a bit warm so that it does not frozen instantly from the cream and yogurt cold (if it comes immediately, then mix it then it will not be real), mix. Finished souffle put in the refrigerator.

Peach jelly:

Gelatin - 1 h. Such
Canned peaches - 1 bank
Sugar - to taste
Lemon juice - to taste
Orange Juice - 1/2 Glass

Cooking jelly. Syrup in peaches colorless, so that it turned out beautiful bright jelly add orange juice to it. Heat a little syrup, add sugar, prepared by gelatin (fill it with a pre-1 table with a compound of cold water for 10 minutes and add lemon juice) and interfere with its complete dissolution. Then add orange juice. Try if you need to add more sugar.

The cake is best collecting in uniform with removable sides. Lay out the basis. Biscuit or cake evenly impregnate with cooled syrup. If you have a sandy crude, then I do not need impregnation.

Top lay out the souffle.

Cross it and place the shape with a cake in the refrigerator. We need that the upper layer of souffle froze a little, became elastic and it was possible to quietly lay peaches. Readiness Souffle Check your finger: if the surface of the spring and the finger does not fail, then you can get it possible.

Peaches in a bank can be already sliced \u200b\u200bor in the form of halves, in the latter case you need to cut them with slices.

Lay out peaches on the souffle, in any order or can manifest art abilities and depict any pattern. Pour peaches half jelly.

Important! Jelly should be completely cooled if it is even a little warm, it will solvent souffle.

Return it into the refrigerator so that the jelly is completely frozen. Then remove the cake and pour the remaining half jelly, lay the berries and return to the refrigerator again. This time already until it is frozen.

For decoration:

Mint leaves

Berries to choose from: blueberries, currants, blackberry, strawberry, raspberry

Deliver the cake from the form before serving. Before removing the side, it is carefully walking with a knife separating the souffle and jelly from the edge. Cut the cake is easiest to be a warm knife (hold it in hot water 10-15 seconds and wipe dry), sawing movements in order not to urge peaches and jelly.

Do not forget that such a cake must be able to stand in a refrigerator at least one hour so that the soulful and jelly froze well. And even better 4-5 hours so that the cake can be easily removed from the form and simply cut.

Note:

Cake can be prepared at all without base - only souffle and jelly. Before pouring a souffle in the form, the bottom must be noted with a parchment or food film.

Cake-souffle delicious and fast! Bon Appetit!

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Churchhela

Ingredients:

2 liters of red grape juice (in principle, can be used and pomegranate, and cherry);
200-300 gr. Orekhov (depending on how much "sausages you want to cook and how long). Walnuts, you can and almonds. And prune, it is your taste)) I did only with walnut.
1 tbsp. Flour (or 0.5 tbsp. flour + 0.5 tbsp. Starch)
0.5 Art. Sugar (if the juice is not very sweet) Method of preparation:

Cooking:

1. Cooking juice 2-3 hours (I cooked 1.5 hours, no difference)), after boiling gradually adding sugar. After cooling our jelly to 45-50 degrees.
2. While the kissel cools, we ride a dense thread (in a few layers, at one end we will tie a large nodule) to half or a quarter of walnut, we make a ligament of long centimeters 20, at the end we make a long loop (so that it is convenient to make it possible).
3. When the Kisel was succumbed, gradually add flour (or flour with starch), very carefully stirring so that there were no lumps! When it became homogeneous, we put on a slow fire and constantly stirred. I cooked so 30 minutes.
4. Turn off the fire. Kisel, who already thickened, should decrease by 2 times. Makazh in him our nuts (I pushed every bunch 3 times with a break in 5 minutes, you can scat up to 10 times), hide (where convenient). Churchhel should dry 2-3 days.

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Blanmange with chocolate

500 gr. sour cream (I took natural yogurt)
100 gr. sugar (I took stevioside)
20 gr. gelatin
50 gr. chocolate (took bitter)

Gelatin Soak in a small amount of water for half an hour. Sour room t whipped with sugar. In the water bath gelatin to bring to a boil, but do not let down. Enter to sour cream. Chocolate on the bath is as well as a liquid state. In the form of pour everything, and after gradually introduce chocolate making divorces.
Through everything in the cold 3-4 hours.
Bon Appetit!

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Grandma Nagre Recipe
2 Glass (Glass 250 ml) Flour
10 YIITS
300 gr Sahara
200 ml of vegetable oil
250 ml kefira
500 ml of milk
25 ml vodka
1.5 tbsp soda food
Butter butter and crackers for shape

Cooking: in large dishes mix flour, soda, sugar. I pour oil and mix. In the resulting mass I introduce a gram of kefir and milk. I whip everything to a homogeneous mass so that there was no lumps. Then we enter vodka and whipped eggs in a separate dish. The shape with thick walls and the bottom lubricate the creamy oil and sprinkle a little bread. Usually do in the cast-iron Kazan. In the form pouring the dough (the dough is very liquid, as on thin pancakes somewhere). We close the shape with a lid or foil tightly and put in the oven preheated to 200 cotton for 1 hour 40 minutes. After this time, we reduce heat to 100 gr and leave another 30 minutes for another.

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Panna Cotta Caramel

Ingredients:
Cream 20% - 400g.
Caramel - 150g.
Gelatin - 15g.
Milk - 3 tablespoons.
Chocolate black for decoration.

Cooking method:
Cream warm, but do not bring to a boil. Cut candy and add them to hot cream, interfere until caramel is completely dissolved. Three teaspoons gelatin without a slide to dissolve in three tablespoons of milk. Add to slightly cooled creamy caramel mixture. Mix and pour into molds thoroughly. I used silicone. For this recipe, grated chocolate needs to decorate the top of the product, but my husband did not wait for the valuable instructions and showed the initiative, which, as is known, is punishable), but the punishment was not terrible, because the amount of the terms does not change from changes. It turned out very tasty. At night I sent the product to the fridge, and in the morning without much trouble got out of the form. Ideally, chocolate needs to melt in a small amount of milk and pour them a panna of cott. In restaurants, this dish is more often served in the creams or glasses. Bon Appetit!

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Marshmallow
80 kcal per 100 grams

Kefir - 1 l
- Sour cream low-fat - 3/4 cup
- Sugar - 1 cup
- gelatin - 1 st l
- Water - 2 glasses
- Vanilla Sugar - 1/2 Package
Selects in warm water for 30-40 minutes, then on slow fire, continuously stirring, bring to a boil, remove from the fire and cool to room temperature. Kefir, sour cream, ordinary and vanilla sugar mix and beat by a wedge or mixer for 5-6 minutes. Then, continuing to beat, enter the gelatin with a thin ridge and beat another 4-5 minutes. The resulting mass is decomposed into the pile, portion vases or in wide wine glasses and put in the refrigerator for 2-8 hours. Getting ready to sprinkle with any crushed nuts or decorate with strawberry berries, raspberries or cherries without seeds and suck for tea.

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Correction cramb with oranges and grapefruit.
Products for 6 servings:
3/4 cup sugar
3/4 glasses of water
Anis asterisk
5-6 oranges
1 Red grapefruit
Handful of Dark Isauma

For Straisel:
1 cup flour
100 g of soft oil, cut into pieces
1/2 cup sugar *
1/2 cup of chopped walnuts
50 g grated white chocolate
1. Pour water in the pan, add sugar, anise, cinnamon stick. To warm on a moderate fire, occasionally stirring, until the sugar is completely dissolved. Bring to boil, reduce fire and cook for about 10 minutes.

2. Clear grapefruit and oranges, cut out lobes (without a film), cut into small pieces and omitted into a saucepan with syrup. Continue to cook on low heat for 10 minutes, from time to time neatly stirring. Remove from fire, add raisins and mix.

3. Now you can easily and simply prepare a stance with a kitchen combine: run the "pulse" mode and short press process all the ingredients. As soon as a large crumb is formed, the STRESEL is ready.

4. Heat resistant portion molds lubricate with oil. Noise to remove oranges from the pan, throw back to the sieve to the stack of syrup, and distribute according to the molds, filling them on 3/4. To cover the layer of Strenisel to the very edges of the mold, not pressing. Bake in the oven, in advance heated to 180 degrees, approximately 30 minutes or before shutting the crumbs.

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Black Original Peanut Parf

Ingredients:
First layer (peanut):
8 small dates, without seeds
1/4 cup of nectar Agava or maple syrup
1 cup of roasted peanuts
Second layer (berry mousse):
350g Tofu
4 tablespoons of raspberry jam
1/4 cups of sugar
1/2 cups blackberry
Third layer:
Fresh blackberry, finely sliced
Fourth layer (peanut mousse):
1 Packaging Tofu.
5 tablespoons of peanut butter
1/2 Cup of Sahara
1/2 teaspoon salt (in case there are no salts in peanut butter)
For decoration:
1/2 cup of peanuts, slightly crushed

Instructions:
1. First layer:
Place all the ingredients in the blender and grind. Distribute for three glasses. Wash the blender.
2. Second layer:
3. Third layer:
Distribute blackberries in glasses.
4. Fourth layer:
Place all the ingredients in the blender and grind to homogeneous mass. Distribute for three glasses.
5. Decorate every glass of peanut and fresh berries. Before the feed can be stored in the refrigerator. It is best to serve cold.

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Nights with biscuits balls

Ingredients:
Balloons:
1/2 cup of raw cashews
1/4 glasses of oatmeal
1/4 cup of wheat flour
1/2 ch. Such salts
1 1/2 st. Sugar tank
1/2 hp vanilla extract
3-4 st. Composition of maple syrup
1/4 cup chocolate chip
Blind:
3 peeled, chopped and frozen banana
2 st. Supplements of crumbs cookies
soy (or any other) milk

Instructions:
1. Mix in a blender cashew and oatmeal to homogeneous mass; Add salt, sugar and flour, mix. Add maple syrup and vanilla extract, mix. Shoot the resulting mixture into a bowl and add a chocolate chip, mix manually. Make from the resulting mixture balls and send them to the refrigerator until hardworthing.
2. Beat a banana to a creamy consistency in a blender (if the mixture is too thick, you can add milk), add crumbs of cookies and beat for a few more minutes.

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White Mousse "Temptation"

250 g of white chocolate
75 g + 300 g of cream 33% -35% fat
For crocanta:
80 g of white chocolate
200 g Praline
For the crocanta, grate 80 g of chocolate, connect it with praline and melt in a water bath
Remove from fire, mix.
Knead the dough and form a "bar"
Stay on a sheet of paper for baking and leave in a cold place to harden
For Mousse, rub the remaining 250 g of chocolate, bring 75 g of cream to a boil
Melt white chocolate on a water bath, add hot cream and quickly mix
Give cool at room temperature
Beat the remaining 300 g of cream to the consistency of the chartony, then using the blade gently enter into chocolate.
Grind crocant and add to Mousse.
With the help of a confectionery syringe to distribute the mass in the creams and put in the refrigerator for 3 hours.
When applying, you can decorate berries or grated chocolate.

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Christmas banana pudding

Pudding is a traditional English dish. Pudding is considered one of the mandatory dishes presented on the Christmas table.

Ingredients:

Bananas 4.
Creamy oil 5 tbsp. span
Sugar 5 tbsp. span
Eggs 2.
Lemon juice 1 tbsp. Spoons
Bread Sukhari 1 Glass
Pineapple juice 2 cups

Cooking method

Cooking:

1. Beat the oil, sugar, yolks.
2. Clear bananas, crush them with a fork, add lemon juice and mix with earlier whipped yolks.
3. Continuously stirring, add pineapple juice and breadcrumbs.
4. Further we whipitate proteins with sugar and carefully add to the total weight.
5. Place everything into the shape, lubricated with butter, put into the heated oven and bake for 30-40 minutes at an average temperature.
6. Pull out the oven, sprinkle with grated chocolate or coconut chips.

Serve hot or cold.

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Cake Parf with Amaretto

Ingredients:

Cream Fatness 35% - 300 ml
Sugar - 125 g
Liquor "AMARETTO" - 75 ml
Different berries - 200 g
Biscuit cookies - 225 g
Water - 100 ml
Eggs (yolk only) - 5 pcs.

Cookies block small pieces, mix with 2 tbsp. l. "AMARETTO" and leave for 10 minutes so that the liqueur impregnate the biscuit. The bottom of the detachable form with a diameter of 20 cm is made with parchment. Share prepared pieces of cookies so that the bottom is completely closed. Tightly press them with your hands. Mixer beat yolks with sugar, add the remaining liquor. In another bowl, beat the cream into a dense foam. Gently mix whipped yolks with whipped cream. Share the resulting mixture into a form, cover the food film and put in the freezer for the night.

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Chocolate paste with creamy sauce and caramelized apples

Chocolate paste:
40 g of Dark Cocoa
200 ml of warm water
50 ml of vegetable oil
350 - 400 g of flour
1/4 Ch.L. Ground red chilli pepper
3 tbsp. Sahara
1 Chipping salt

Cream sauce:
350 ml cream 33%
100 g Cheese Parmesan
50 ml of milk
2 tbsp. Sahara
1 pinch of red chilli pepper

Caramelized apples:
1 large sour apple or 2 small
70 g Dzhal. Oil
1 pack of vanilla sugar
1 pinch of sugar, red chili pepper

In the water, we dissolve cocoa, add salt, pepper, sugar, mix and cool. Tighten the vegetable oil, mix, squeeze the sifted flour and knead the soft not adhesive dough. Recover in the food film and send a refrigerator for 30 minutes. Then the dough thinly roll over and cut into thin strips. In the pan, we bring water to a boil, add a pinch of salt, 2 drops of vegetable oil and cook chocolate paste 5 - 10 minutes. We fold a paste on a colander and refuel the small piece of butter. To make sauce mix milk with cream in a saucepan, heating and remove from the fire. We put sugar, chili pepper, chopped into small cubes of parmesan, and mix thoroughly.
For the preparation of caramelized apples, apples are cleansed, cut into slices and spray lemon juice. In a preheated frying pan, we melt the butter, add apple slices and fry them to darkening. Putting vanilla sugar and ordinary sugar and stirring, bring them to caramelization. At the end, they snatch the chili pepper and remove from the fire. When filing a chocolate paste, we water the creamy sauce, and put the caramelized apples upstairs.

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Chocolate - Cognac Mousse with Cheese Cream and Spicy Berries

Chocolate muss:

65 g of egg proteins (approximately from 2 eggs)
70 g Sakhara
30 g of water
70 g of cream 10%
100 g of bitter chocolate
4 g gelatin
1, 5 tbsp. Cognac
3 Capsules of Green Cardamom

Cheese cream:

150 g of Curd Cheese Almete
30 g of white chocolate
30 g cream 10%

Spicy berries:

350 g Sherry (or Red Dry Wine)
250 g Berries without seeds (preferably cherry or strawberry)
100 g Sugar Zestra Half Lemon
1 Cinnamon stick
1 star Badyana
3 buds carnations

For decor:

30 g of bitter chocolate

Cardamom cleans from capsules and grind seeds into a mortar into a small powder. Gelatin fill 3 tbsp. Cold boiled water and leave for swelling for 30 minutes. In the scene, we connect water, sugar and ground cardamom and boil the syrup to 115 degrees on slow heat, sugar must completely dissolve. Cooled proteins are whipped into a lush foam with a pinch of salt on medium speed. Gently pour into them with a thin ridge ridiculous syrup, continuing to beat the mixer. We hit the mass until it cools up to room temperature and becomes stable and brilliant. Gelatin warming up in a water bath until homogeneous, cooled to room temperature and mix it with 3 tbsp. whipped proteins. Then we combine with a total mass with a blade. Land break down onto pieces and melted with creams on a water bath, then cool to room temperature and mix with brandy. Mix 5 tbsp. whipped proteins with chocolate and mix to the rest of the proteins with a shovel. Welcome mousse on glasses and send in a cold place for 3 hours.
To prepare a cheese cream, we cast chocolate with cream on a water bath and cool to room temperature. We connect curd cheese with chocolate, whipped with a mixer to pomp and we take it on a cold for 1 hour. Now you will prepare spicy berries. To do this, remove half the zest from Lemon. In the casserole mix the sheerry, spices, sugar and zest. We bring the mixture to a boil and add berries. On slow fire, cook berries for 3 minutes, after which the syrup is cooling together with the berries. When the berries are cooled, beat them on the sieve. Confectionery syringe or bag filled with cheese cream and decorate them mousse.
We are laid on the cream of berries and water them melted chocolate (30 g for decor).

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Caramel flan

Ingredients:
1 egg
100 ml of milk
20 g of vanilla sugar for the flange itself
1/2 Art. l. Sahara for caramel

Cooking:
1. Eggs mix with sugar.
2. Add warm milk and strain.
3. For caramel, we melt sugar on the pan, bring to the desired color and then pour into forms. I love when she is completely dark, slightly with mustard.
4. When caramel cools, pour the egg mixture over it.
5. Put the molds into a large form, put it in the oven and pour boiling water into a large container so that it reaches the middle of the molds.
6. Prepare about an hour at 150 ° C.
7. Cool to room temperature and put in the refrigerator for several hours.
8. The finished flax is removed from the form (for this you need to hold the knife along the walls) and turn over to the plate.

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Naipen and easier cheesecake in the microwave! I did a stunning, incredible discovery! In order: Cheesecake, I always referred to the category of not the simplest recipes, the time of the preparation of which is quite long. And now the world turned over! Just five minutes - and cheesecake ready! Well, of course, it will have to put it in the refrigerator so that it is completely cooled, but it is only 1.5-2 hours, because Cheesecakes are portion. And about taste: it seems to me that this is the most delicious cheesecia of all I ever did: he is so gentle, so cream! Mmm ... Having tried one spoon, it was not possible to stop! :) Ingredients: (2 servings): Cookies (crumbling) - 1/2 stack. (approximately 50 g) butter butter (melted) - 2 tbsp. l. Cream Cheese - 120 g of sour cream - 120 g Egg - 1 pc. Sugar powder - 60 g Juice orange - 2 tbsp. l. Preparation: Mix the crumb from cookies with butter. Late the resulting mixture in the mold, pressing the bottom to be the basis for cheesecake. At low speed, sweat cream cheese with sour cream. It is enough a few seconds that the mass acquire a homogeneous consistency. It is not necessary to beat for a long time so that many air bubbles are not formed, because of which the cheesecake can crack. Add sugar powder and egg, take up to a homogeneous state again. Then add orange juice and mix gently. Pour into the molds. Prepare in the microwave at the power of 700 watts about 2 minutes. When the center just starts bubble, remove. At the finished cheesecake, the middle will break, but when cooled it will freeze. Allow to cool to room temperature, and then remove 1.5-2 hours in the fridge to complete cooling. Decorate at will (cocoa powder, berries, etc.). A nice appetite!

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Berry yoghurt jelly

INGREDIENTS:
Frozen berries - 225 g
Natural yogurt - 750 g
Gelatin in powder - 3 tbsp. l.
Sugar (can be replaced by Sah. Deputy) - 3 tbsp. l.

COOKING METHOD:

Step 1:
Berries to boil, not deficiting, in 100 ml of water, 5 min.

Step 2:
Dilute 2 tbsp. l. gelatin in 3 tbsp. l. Warm water. Put on the middle fire and warm it, stirring, without bringing to a boil. Give cool. Mix the melted gelatin with yogurt, add sugar, mix.

Step 3:
Dispatch 6 glasses and put in the refrigerator for 30 minutes. The remaining gelatin to soak in 2 tbsp. l. water. When he will swell, mix it with berries. Place from above in glasses and return to the refrigerator until it is frozen.

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Banana dessert with kefir

76 kcal per 100 grams

Ingredients:
- 300 g of skim kefir (108 kcal)
- 40 g of honey (123 kcal)
- 2 ripe and soft banana (180 kcal)

Cooking:
1. Clean the banana from the peel, lay it into the pan. You need to crush the banana with a gently fork, so that it is easy to grind the mixer or blender.
2. In the blender mix the crushed banana, honey and pour kefir there. Dessert does not require the addition of sugar and is a very useful product, especially for breakfast.
3. To make it convenient to cut it into pieces, pour the resulting mass into the mold and put on the cold.
4. For 4 hours about our dish and all, banana dessert with kefir is ready!
5. To decorate the dish with fresh berries or fruits, perfect pieces of peach or apricot!

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Cream Dessert with Baileys

Ingredients: (4 servings)
1/4 cup of hot water
1/4 cup of molten chocolate
1/4 cups baileys
1 tablespoon of sugar sand
2 cups of cheese mascarpone
18 biscuit sticks (you can bake or buy, perfectly suitable biscuit for tiramisu)

Cooking:

1. Mix baileys with cheese and sugar with a mixer, weight should be homogeneous

2. Then mix the molten chocolate with water when the liquid chocolate substance is obtained, heaing the finished biscuit sticks.

3. Now you can start laying the layers, first lay out the impregnated biscuit, then the cream mass and repeat until you fill in a glass or cream, cover the cheese on top and you can decorate with marshmallows, marshmorelou or grated chocolate.

4. Put the refrigerator for an hour and dessert ready.

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Low-carb recipe Marslemello
Proteins * Fats * Carbohydrates * Cylolaria per 100 gr 21.27 * 0.08 * 0.13 * 86.08

Air chewing marshmallows are prepared from sugar. For the repid it is a suitable taste, but not for a diet. You can enter things three marshmellos in KBJU, but it is better to replace with a protein version and not steam about quantity. I found a low-carb and low-calorie recipe for marshmallow from egg whites and the other day tried it. It did not work out my own photo, but you can believe me, in the appearance of the protein version, the marshmallo does not differ from the fact that in the picture and no less tasty than the original.

What do you need:

Three protein of large chicken eggs;
30 g gelatin;
Sweetener to taste;
Vanillin or vanilla essence.
What to do:

Eggs are thoroughly wash in advance with soap, dry and put in the refrigerator. Cold proteins are easier to beat.
Gelatin to fill 50-60 ml of water for a few minutes.
Sakharointer to grind.

Take the clean and dry dishes, carefully separate the proteins from yolks. I read on the Internet that if the fat falls into the protein, then the protein will not take. Be whipped by a mixer protein to peaks, add a sugar substitute, beat again.

At this time, heat the gelatin on slow fire, but do not even bring to a boil, otherwise even Vanilla will save from the smell. Vanilla essence is better to add to gelatin, and not in the protein. In weak heat, gelatin becomes liquid. So it is easier to pour into proteins.

Continue to beat the proteins and at the same time carefully pour in them gelatin. Grabs instantly, so continue to beat a few more minutes so that the gelatin is evenly dissolved in the egg whites.

The mixture is frozen in less than a minute. If you have time, distribute it into the molds. If you feel that you do not have time, a uniform layer for confectionery parchment. I had four molds, but I managed to fill only three. The fourth has already imposed a lot of incomprehensible form.
The mixture will freeze literally in a few minutes, but it is better to send to the refrigerator for an hour or two.

Dietary Marshmellot is ready. Cut the air marshmallow to pieces, decorate cocoa or protein.

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* - 8 Walnuts Leave all for feeding

Cooking:

1. Cottage cheese sugar powder.
2. Add sour cream, mix thoroughly.
3. At the dates to remove the bones, cut into a straw.
4. Hazelnut cut into a knife.
5. Disseminate the food film. Plush the film with coconut chips and sesame.
6. Cottage cheese decompose on the perimeter of the film, add dates, hazelnut.
7. Collapse a dense roll. With the help of the food film it will be easy enough.
8. Send "Curd Roll" for 20 minutes to the fridge.
9. Chocolate melt in a water bath.
10. Cut into portion pieces. Wash the knife with water.
11. Sprinkle cottage cheese dessert with powdered chocolate and decorate the hazelnut.

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Fruits filled with jelly white tea

Practically trivial jelly. But only for connoisseurs and connoisseurs.
4 servings of 35 kcalion

White tea
- gelatin
- Garnet
- Grapefruit Pink
- Grepefruit White

You can take white tea (Lipton), with a grenade flavor. On the bottom to put the orange and grapefruit slices.

Preparation: At the rate of 4 portions, pill with 400 ml of water into the water bowl, brew 2-3 bags of white tea in it, your taste. Fruits are cleaned from all (!) The films with a sharp knife, laid the dishes for jelly.
A brewed tea put on a slow fire, fall asleep gelatin with the calculation, as indicated on the package (tablespoon per 400 ml). Slightly cool, pour fruit.
It turns out low-calorie, but not sweet. Who loves sweet - take sweet fruits (the same mandarins or apples) and less tea. Or sacchae tea.
Tip: If you have a little fruit, and the sudine is big, then put a cut-off zest to the fruit. It will come out beautiful, volume, with citrus flavor. Cedra then throw away))

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Curd-apple souffle in the microwave.
Per 100 gr - 111.62 kcal.

Ingredients:

Cottage cheese (not grainy) - 180-200 grams
Apple large - 1 pc
Egg - 1 pc.
Optionally, you can add raisins.

Cooking:

1. Give the apple on the grater. Add cottage cheese and egg.
2. Mix all the fork.
3. Disintegrate according to the molds suitable for the microwave. Souffle when baking does not rise, you can fill out the molds to the top.
4. Put in the microwave for 5 minutes. Check availability, touched the top of the dessert - if a trace of cottage cheese remains on the finger, bake a couple of minutes.
5. When applying can be sprinkled with cinnamon.

You can bake with souffle and in the oven. You can replace in any other fruit to your taste.

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Mousse apple

Ingredients:

Apples - 100 grams
Water - 150 milliliters
Gelatin - 2 grams

Cooking method:

Purified apple squeeze on a shallow grater. Skin and core with boiling water and cook for 10 minutes. Next, the decoction is perdicted, boil, we will add the gelatin pre-closed in cold boiled water and stir. Connect with a grated apple and with a mixer in a lush mass. Range in the mold and put in the refrigerator.
Exit: 200 grams

Homemade low carbohydrate marshmallos

Ingredients (for 12-16 marshther):
3 Packages gelatin (30 gr)
1 cup of cold water
2 teaspoons vanillina
Quarter cup of sugar substitute
3 egg whites

Pour 1/4 cup of cold water into a shallow bowl. Put the gelatin, let it brew for 5 minutes. Remains to boil in a small saucepan. Turn off the plate and add the gelatin constantly stirring to dissolution. Mix vanillin and sugar substitute. Wait until the gelatin cool down.

Beat egg whites in a bowl. Slowly pour the gelatin at the same time whipping a mixer at high speed (beat about 15 minutes). When the mixture acquires a consistency of thick fluffy foam and slightly cool, pour it into a shallow shape with a non-stick coating (so that it is easy to remove the thickened mass). Another way: lay out a lot of parchment paper. Distribute the mass uniform layer and let it cool completely. Cool the mixture, after 3-4 hours, the mixture thickens. Cut on 12 parts.

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