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Чизкейк с лаймом и с солидной порцией сливок. 8-10 порций Ингредиенты 3 х 250 гр. упаковки сливочного сыра, размягченного 220 гр. сахарной пудры ¼ чайной ложки ванильного экстракта цедра и сок 2-х лаймов 3 яйца 1 яичный желток 125 мл сливок дольки свежего лайма и густые сливки для подачи к столу основа для чизкейка 1 х 250 гр. сладкого песочного печенья 2 столовые ложки коричневого сахара 125 гр. несоленого растопленного масла

Способ приготовления 1. Для приготовления основы чизкейка измельчите печенье и сахарную пудру в кухонном комбайне. Добавьте сливочное масло и еще раз измельчите. Поместите смесь в 22 см. тефлоновую форму для выпечки со съемным дном. При помощи лопаточки выровняйте поверхность. Поставьте в холодильник на час. 2. Предварительно нагрейте духовку до 220 градусов по Цельсию 3. В миске миксером взбейте сливочный сыр, сахар, ванильный экстракт, цедру и сок лаймов до однородной массы. Добавляйте яйца по-одному, продолжая взбивать пока все ингредиенты хорошо не перемешаются. Добавьте яичный желток и еще раз взбейте. Добавьте сливки. Вылейте смесь в форму с основой из печенья. 4. Выпекайте на нижней полке в духовке в течение 10 минут. Уменьшите температуру до 150 градусов по Цельсию и выпекайте еще в течение 25-30 минут или до тех пор, пока смесь не застынет. 5. Охладите чизкейк в духовке слегка приоткрыв дверцу. Накройте и поставьте в холодильник на 4 часа или на ночь. 6. Порежьте на порции и подавайте к столу с дольками лайма и густыми сливками.

Советы для приготовления блюда 1. При помощи дна стакана прижмите смесь из печенья к форме для выпечки. 2. Посыпьте чизкейк тертым черным шоколадом, чтобы придать ему эффектный вид, перед подачей к столу. Черный шоколад прекрасно сочетается с лаймом.

Общие советы 1. Когда трете цедру цитрусовых, убедитесь, что вы не затрагиваете белую мякоть, так как она очень горькая. 2. Чизкейки лучше готовить за день до подачи к столу, вкус будет лучше, и текстура станет более твердой. Печеные чизкейки лучше есть после того, как их подержали при комнатной температуре. Шоколадный торт 8-10 порций Ингредиенты 675 гр. темного шоколада, поломанного на маленькие кусочки 450 гр. оттаявшего несоленого сливочного масла 675 гр. сахарной пудры 10 яиц груши-пашот 4 груши сорта Бере Боск, очищенных, с вынутой сердцевиной и разрезанных пополам 1 палочка корицы, поломанная 100 гр. коричневого сахара сметана для подачи к столу какао для обсыпки ½ чайной ложки черной соли для приправы к сметане веточки свежей мяты для украшения Способ приготовления 1. Нагрейте духовку до 120 градусов по Цельсию. 2. Для приготовления груш-пашот положите половинки груш в небольшое блюдо из жаропрочного стекла или керамики. Добавьте корицу, сахар и воды, чтобы она полностью закрыла груши. Накройте фольгой и готовьте в духовке примерно 4 часа, или пока груши не станут очень мягкими. Возможно, вам придется добавить воду во время

диаметром примерно 20 см. кипящей на медленном огне. Сладкие и сочные они идеально подходят для десертов. Если вы не можете достать черную соль. Если шоколад слишком горячий – яйца сварятся. Положите половинки груш на каждую тарелку. 5. 4. 2. Поставьте в холодильник на ночь. Поставьте форму в сотейник и добавьте кипяток. Остудите груши. Груши сорта Бере Боск можно купить в период с марта по ноябрь. Советы по приготовлению блюда 1. Обсыпьте небольшим количеством какао и украсьте свежей мятой. пока не получится кремовая масса бледного цвета. Этот роскошный шоколадный торт можно также подавать с консервированной вишней или кофейным соусом эспрессо. Взбейте яйца вместе с сахаром. и он получается сочным. Для приготовления пирога нагрейте духовку до 160 градусов по Цельсию. остудите. Растопите шоколад вместе со сливочным маслом до однородной массы в миске среднего размера над кастрюлей с водой. 6.3. Готовьте в центре духовки 55 минут. это груши среднего и большого размера. попробуйте украсить сметану тертым шоколадом. Способ готовки на водяной бане защищает торт от прямого жара духовки. Важно остудить шоколадную смесь перед добавлением яиц с сахаром. Смажьте маслом форму для выпечки со съемным дном. Положите бумагу для выпечки. готовки. Проверяйте состояние груш каждый час. чтобы он закрывал половину формы. чтобы груши не сгорели. Снимите с огня и охлаждайте в течение 10 минут. 3. Снимите форму с тортом. Общие советы 1. Разрежьте торт и разложите по тарелкам. Накройте и поставьте в холодильник до момента подачи к столу. Перед подачей к столу снимите бока формы для выпечки. 2. Вылейте смесь в приготовленную форму. . Положите щедрые порции сметаны на торт и украсьте ее черной солью. Осторожно введите охлажденный шоколад двумя порциями.

To make dumplings. for about 5 minutes or until custard is thick enough to coat the back of a spoon. stir over medium-low heat. Drop tablespoons of dumpling mixture into sauce. to combine Butterscotch sauce: 1 litre milk 125g brown sugar 40g butter Custard: сладкий заварной крем 400ml of milk 4 egg yolks 75g caster sugar 1/2 teaspoon vanilla extract METHOD 1. Using a wooden spoon. heat milk in a heavy-based saucepan until hot. 2. Whisk egg yolks and sugar in a bowl until combined. To prepare sauce. Meanwhile. 3. sugar and butter to a simmer in a camp oven or large saucepan. to coat Dumplings: пышка 40g butter 150g self-raising flour 2 eggs milk. 4. bring milk. Strain. 5. rub butter into flour until mixture resembles fine crumbs. Sprinkle bananas all over with brown sugar.BUTTERSCOTCH DUMPLINGS WITH GRILLED BANANAS AND CUSTARD Preparation time: 30 minutes mins Cooking time: 30 minutes mins Serves: 4-6 INGREDIENTS 2 bananas. Gradually whisk hot milk into yolk mixture. Serve dumplings with custard and bananas. Simmer медленное кипение for 30 minutes or until dumplings are cooked through. . Stir in eggs and enough milk to form a sticky dough. halved lengthways brown sugar. Cook on a barbecue hotplate or in a heated frying pan until browned. to make custard. Return mixture to saucepan.

turn out the panna cotta on four plates. Just cover with water and allow to gently boil or until the mix is pulp like. Palm sugar is made from the sap of the palm tree and sold in hard cake form. Soften the gelatine sheets in a little warm water. Pour mixture into four ramekins and refrigerate until set. over a low heat. 5. milk and caster sugar in a medium saucepan. stir the cream. 3. . brush mango with oil. top with a piece of caramelized mango and drizzle the sauce around the plate. Serve immediately. 2. 4. Remove and squeeze out excess water. NOTES 1. Cool slightly. chopped 1 tablespoon grated palm sugar zest of one lime caramelised mango 2 mango cheeks. To prepare the panna cotta. cut into 4 pieces.NOTES For a boozy hit. Cook until lightly browned on each side. COCONUT PANNA COTTA WITH MANGO SLICK AND PALM SUGAR CARAMEL Serves: 4 Team WA INGREDIENTS 300ml coconut cream 300ml milk 1/3 cup caster sugar 3 sheets gelatine mango sauce 1 mango. peeled. Heat a non stick frying pan. It is available from the Asian aisle of the supermarket. 2. 4. try adding 1 tablespoon of brandy to the custard. Remove from heat. place all ingredients in a medium saucepan. Refrigerate until cold. Remove from heat. To prepare the caramelized mango. For a firmer result refrigerate panna cotta overnight. Add mango. 3. Do not boil. Remove from pan. Lightly oil ramekins before using to help when un-moulding panna cotta onto plates. whole 1 teaspoon olive oil METHOD 1. Blend until smooth. Panna cotta would also be great served with drizzled honey and fresh berries. To serve. Add to hot milk mixture and stir until dissolved. for about 3 minutes or until the sugar dissolves. Strain and cool to room temperature. To prepare the mango sauce.

diced zest of 1/2 a lemon 2 teaspoons sweet sherry METHOD 1. Gently combine mascarpone and zest in a small bowl. Use this vibrant mango sauce to stir through yoghurt. Refrigerate until required. . separated 100g almond meal juice of 1 lemons zest of 1/2 lemon syrup 1/2 cup white sugar 125ml water 4 figs. Fold into almond mixture. Remove and place on a cake rack to cool slightly. 2. whisk sugar and egg yolks until pale and foamy. for dusting tortina 115g caster sugar 2 eggs.5. Cook in the oven for about 25 minutes or until golden and firm to touch. very ripe. halved 2 teaspooons caster sugar 1 tablespoon sweet sherry 1/4 cup pistachio nuts shelled. lightly toasted icing sugar. Stir in almond meal. 3. Stand tortina in pan for 5 minutes. Grease four holes of a muffin pan (1/3 cup/80ml). To make tortina. juice and zest. Whisk egg whites until soft peaks form. 4. Divide mixture among prepared pan holes. LEMON AND ALMOND TORTINA WITH CARAMELIZED FIGS AND CITRUS MASCARPONE Serves: 4-6 Veronica & Shadi (QLD) INGREDIENTS 125g mascarpone cream zest of 1/2 lemon 2 figs. Preheat oven to 180°C. pour over ice-cream or as a base for a tropical fruit smoothie.

Store them in egg cartons in the refrigerator to keep them in tip top condition. Figs are delicate and easily bruise. Place one tortina on four plates and dust with sifted icing sugar. Freeze extra tortina in a freezer proof container for up to a month. Strain and set aside. 7. Place figs on an oven tray lined with baking paper. CHANTILLY CREAM AND ORANGE SALAD Serves: 6 Tanja & Gen (QLD) INGREDIENTS 120g pure icing sugar 35g self-raising flour 100g butter. Place a fig half on the side and sprinkle over pistachio dust. Spoon over the mascarpone. You can make these rich little tortina cakes a day in advance. Be gentle when whisking or beating mascarpone cheese – overworking can cause it to split. 2. zest only. bring all ingredients to a boil in a medium saucepan. process nuts to form a fine dust. 3. NOTES 1. To prepare the sugar syrup. 6. Store in an airtight container. for dusting ganache 125ml thickened cream 200g dark chocolate. Sprinkle with caster sugar and drizzle with sherry. lightly beaten 60g almond meal 1 orange. Simmer until reduced to a syrup. chopped chantilly cream 600ml thickened cream 55g icing sugar 1 teaspoon vanilla extract . To prepare the pistachio dust. Cook in the oven for 8-10 minutes or until the sugar is melted and the figs are slightly soft. melted 3 egg whites. finely grated 100g dark chocolate. 8. Spoon over a little syrup. JAFFA FRIANDS WITH CHOCOLATE GANACHE. Serve plain with a dusting of icing sugar for afternoon or morning tea or add to lunchboxes. chopped finely extra icing sugar. 4.5. Serve immediately. Defrost at room temperature.

Remove from heat and stand 10 minutes. 4. 6. so if you are not experienced at making ganache in a microwave. Add oranges. Store. To prepare the chantilly cream. Add zest and chocolate. 4. peeled. 8. place all ingredients in a microwave proof bowl. sliced thinly METHOD 1. Stir until just combined. RICH CHOCOLATE CAKE Serves: 4 . To prepare the syrupy orange slices. Serve with orange slices and chantilly cream in a ramekin or just on the side. NOTES 1. Dust friands with icing sugar and place on top. stir sugar and juice in a medium frying pan over medium heat until sugar has dissolved. 3. Serve warm with ice-cream. Stir until just combined. Simmer for 5 minutes until slightly thickened. 3. beat cream. Microwave on medium for 1-2 minutes stirring every 30 seconds or until mixture is smooth and combined. 5. Store extra friands in an airtight container for up to 5 days or freeze for up to a month. 9.syrupy orange slices 200g caster sugar 200ml orange juice 2 naval oranges. Syrupy orange slices can be made several hours in advance. 2. icing sugar and vanilla together until soft peaks form. Chocolate can be temperamental. Bake for 25 minutes or until a skewer inserted in the centre of one comes out clean. Add butter. place one tablespoon of ganache in middle of four plates. in refrigerator. Lightly grease six friand tins and place onto a baking tray. To serve. add the chocolate and stir until smooth. To prepare the ganache. Refrigerate until required. Carefully spoon mixture into friand tins until 1/2 full. Turn syrupy oranges into a dessert of their own by substituting 2 tablespoons of the orange juice with an orange flavoured liqueur. Preheat oven to 180°C. using an electric beater. Remove from the heat. Sift icing sugar and flour into a medium bowl. 7. egg whites and almond meal. covered. Cool in pans for 10 minutes before turning out on to a wire rack to cool completely. 2. try bringing the cream to a boil in a small saucepan.

then carefully fold in the remainder. Remove the cake and peel away the paper. Line the base of a 23-centimetre springform cake tin with baking paper and butter. for dusting Creme Fraiche to serve METHOD 1. Dust with cocoa powder.INGREDIENTS 100 grams butter. broken into pieces 6 eggs. until stiff peaks form. if using. slice and top with creme fraiche RASPBERRY MIROIRE WITH RASPBERRY COULIS AND DOUBLE CREAM Preparation time: 1 1/2 hours mins Cooking time: 30 minutes mins Makes: 6 INGREDIENTS Grated white chocolate. Continue whisking. stir until smooth and leave for about 5 minutes to cool slightly. ground almonds and liqueur. Stir in the egg yolks. Preheat the oven to 170C degrees. Cool in the tin. diced 140g best-quality dark chocolate. to decorate Thick cream. Put the egg whites into a bowl. to serve Sponge base: 2 eggs 55g caster sugar 35g self-raising flour 2 tablespoons plain flour Raspberry mousse filling: 300g fresh or frozen raspberries (thawed) . 2. Melt the butter and chocolate. Spoon the mixture into the prepared tin and bake for 30 to 35 minutes until well risen and just firm. add a pinch of salt and whisk until soft peaks form. Stir two tablespoons of the whites into the chocolate mixture. separated 140g ground almonds 1 tbsp kirsch or Cointreau (optional) 85g caster sugar Cocoa powder. 3. Dust the sides with a little flour. sprinkling in the sugar a little at a time.

If time permits. 5. Pour mixture into prepared pan. Push through a sieve to remove seeds and form a coulis.165ml of milk 3 egg yolks 85g caster sugar 2 teaspoons powdered gelatine 1 tablespoon raspberry liqueur 165ml thickened cream 2 teaspoons icing sugar Raspberry jelly top: 75ml water 60ml raspberry liqueur 1 teaspoon powdered gelatine METHOD 1. 8. preventing leaks and spills. Sprinkle in gelatine. Set aside 60ml of the coulis for the jelly and 2 tablespoons for plate decoration. 3. Remove from heat. Line six 8cm-round x 5cm-high. To make jelly top. 4. guaranteeing time for mousse and jelly layers to set . Whisk yolks and sugar until smooth. liqueur and reserved 60ml of raspberry puree in a heatproof bowl over saucepan of simmering water until hot. Fold cream into cooled raspberry custard. Beat eggs and sugar with an electric mixer. preheat oven to 180C. Heat milk over a medium heat until hot. . Grease a 35cm x 30cm cake or slice pan (it must be large enough to cut out six 8cm rounds of sponge). blend raspberries until smooth. Arrange presentation rings on top of cooled sponge and press down firmly to cut sponge. To make mousse filling. Gradually whisk in hot milk. Line base and two long sides with baking paper. stir water. Stir over a low heat until mixture coats the back of a spoon and forms a smooth custard. for about 5 minutes. Fold in combined sifted flours. Dot reserved raspberry puree onto plates. food presentation rings with acetate. If the sponge was baked individually in small tins. To make sponge base.If you are short of time. Cook for about 6 minutes or until cooked and lightly golden. . Return to same saucepan. Garnish with chocolate. Stir until completely dissolved. Divide mixture among tops of cakes. until thick and pale. use packaged sponge cakes as the base for the desserts.These cakes can also be made as one large cake using a 26cm springform pan. Beat cream and icing sugar with an electric mixer until soft peaks form. . Stir until dissolved. Refrigerate for 2 hours or overnight. over mousse (mousse must be set or semi-set). 7. Spread evenly. Remove from heat. Refrigerate for 3 hours or overnight. this dessert is best prepared a day in advance. Stir into custard with liqueur and remaining puree. it would shrink and come away from the sides. To serve.Food presentation rings are used to hold the acetate together. NOTES . Invert onto a rack. Cool. Return sponge to pan. Remove presentation rings then acetate. . place unmoulded raspberry miroires on serving plates. 2. 6. Serve with cream. 9. Remove paper. Sprinkle gelatine into 75ml of boiling water. Cool to room temperature. Divide mixture among presentation rings on top of sponge. 10. They are also used to cut the sponge so it fits neatly into the rings. Allow for extra setting time. Leave rings in pan on top of sponge. Reserve remainder for mousse. Strain.Acetate is a thick plastic available from catering shops.

To make caramel. Stir milk and sugar in a saucepan over medium heat. Strain. Add further tablespoons of sugar syrup until you have the desired sweetness. blueberries and strawberries METHOD 1. covered. stir sugar and water in a medium heavy-based saucepan. RASPBERRY SORBET AND PUREE Preparation time: 1 hour & churning time mins Cooking time: 50 minutes mins Serves: 6 INGREDIENTS 450ml milk 100g caster sugar 3 eggs 1/2 tsp vanilla essence Caramel: 200g caster sugar 100ml water Raspberry sorbet: 400g sugar 150ml water 500g raspberries (fresh or frozen) Berry compote: 2 tablespoons caster sugar 1 extra punnet of raspberries. Boil.CRÈME CARAMEL WITH MIXED BERRY COMPOTE. Divide mixture among dishes. Remove dishes from pan. 2. 5. extra 1 punnet each of raspberries. Preheat oven to 180C. Cool to room temperature. Cook for 35 minutes or until custard is just set and a skewer comes out clean when inserted (they will set further on cooling). until sugar dissolves. Bring mixture to a boil. Combine raspberry puree with half the sugar syrup. 4. Refrigerate. Use a wet pastry brush to brush down any stray sugar crystals on side of pan. quickly swirling to cover bases. Add enough boiling water to come half way up side of dishes. Blend raspberries until smooth. Place dishes in a roasting pan. To maker sorbet. Taste. stir sugar and water in a saucepan over low heat until sugar dissolves. 3. Whisk eggs and essence in a bowl to combine. until cold 6. Pour into six ovenproof dishes (1/2cup/125ml capacity). without boiling. without stirring. Gradually whisk hot milk into egg mixture. Cool. without boiling. Push through a sieve to remove . until sugar is dissolved. until golden brown.

blend sugar and extra raspberries until smooth. extending 3cm above edge. To make berry compote. Line ten 8cm-round x 5cm-high. Beat cheese. Divide mixture among presentation rings. caster sugar and extract in large bowl of electric mixer until smooth and creamy. Preheat oven to 150C. Process until combined. at room temperature 4 eggs 150g caster sugar 1 teaspoon vanilla extract Icing sugar. 2. Transfer to an ice-cream maker. to dust Macerated strawberries: 2 x 250g punnets strawberries. To serve. pressing firmly over base. 4.125ml-capacity ramekins for our crème caramels BAKED BLUEBERRY CHEESECAKE WITH STRAWBERRIES AND MINT LEAVES Preparation time: 1 hour mins Cooking time: 30 minutes mins Serves: 10 INGREDIENTS 175g digestive biscuits 80g butter. Invert crème caramels onto serving plates. food presentation rings with baking paper. NOTES We used 8cm-round x 4cm-high. Sprinkle with blueberries. Bake for about 30 minutes or until pale golden (there should still be a very slight wobble in centre).pips. Freeze until required. melted 2 x 125g punnets blueberries 500g cream cheese. . 5. Churn according to manufacturers instructions. dip base of ovenproof dishes in hot water for a minute. 3. Transfer to a freezer proof container. eggs. Serve with sorbet and berry compote. Combine puree with mixed berries. Place on a baking paper lined oven tray. Process biscuits to form fine crumbs. Add butter. 7. Pour over top of blueberries. Push through a sieve to remove pips. 8. Run a knife around sides to loosen edges. quartered 1 tablespoon Cointreau liqueur 2 teaspoons finely grated lemon zest 1 tablespoon honey METHOD 1.

To make macerated strawberries. so monitor your cheesecakes for the last 5 minutes of cooking. place cheesecakes on serving plates. NOTES .All ovens are different. . Serve with macerated strawberries. in case they need more or less time. 6. you can make these cheesecakes in a regular muffin pan (1/3 cup/80ml capacity).These cheesecakes can be made a day in advance. 7. Refrigerate until required. Dust with sifted icing sugar. . chopped 8 eggs. Refrigerate for at least 1 hour. CHOCOLATE & RASPBERRY BROWNIES WITH RASPBERRY FROSTING Preparation time: 10 minutes mins Cooking time: 50 minutes mins Makes: 30-40 INGREDIENTS 500g butter. Line with base and sides with baking paper for easy removal.If you do not have presentation rings. Run a sharp knife around inside of paper collar. To serve. chopped 500g dark eating chocolate.Cool to room temperature. to decorate Raspberry frosting: 375g white choc melts 30ml pouring cream 35g raspberry puree 6 egg whites 80g icing sugar 100ml thickened cream . Bring to room temperature before serving. combine all ingredients in a bowl. beaten lightly 440g caster sugar 440g brown sugar 250g plain flour 75g cocoa powder 1/2 teaspoon baking powder 400g frozen raspberries 200g milk chocolate chips 200g white chocolate chips fresh raspberries. Remove paper and presentation ring.

This recipe has not been tested. Spoon or pipe raspberry frosting onto cooled brownies. Place potatoes in a saucepan of cold salted water. stir 1 cup fresh or frozen raspberries with 2 teaspoons water in a small saucepan until raspberries break down. Decorate with raspberries. 9. Gently fold in raspberries and chocolate chips. Fold egg white mixture into chocolate mixture. Pour into prepared dish. Meanwhile. pouring cream and puree in a bowl over a saucepan of simmering water until smooth and combined. stir choc melts. 6. 2. Cut into squares. 2. 4. Drain. Cool. Cool slightly. Strain. 7. . Beat in icing sugar until thick and glossy. 8. ITALIAN DOUGHNUTS WITH CHOCOLATE SAUCE Preparation time: 30 minutes mins Cooking time: 20 minutes mins Makes: about 25 INGREDIENTS 300g plain flour (preferably “00”) 50g caster sugar 15g dried yeast / drojdie uscata 250g desiree potatoes.METHOD 1. peeled 25g butter 1 egg 125ml warm milk 2 teaspoons ground cinnamon 100g caster sugar. Preheat oven to 180C. Grease a 26cm x 33cm baking dish. . Simmer until slightly thickened. Refrigerate until set. Whisk eggs and sugars in a large bowl until combined.To make raspberry puree. Stir butter and dark chocolate in a large bowl over a saucepan of simmering water until smooth and combined. sugar and yeast in a small bowl. 5. Line base and sides with baking paper. Bake for about 45 minutes or until just set. Beat egg whites with electric mixer until soft peaks form. Stir in combined sifted dry ingredients.Store brownies for up to 1 week in an airtight container or freeze for up to 3 months. Stir in chocolate mixture. extra METHOD 1. Cool slightly. Combine flour. Remove from heat. 3. Boil gently until tender. NOTES . Beat cream with an electric mixer until soft peaks form. Fold into chocolate mixture. Bring to a boil. to make raspberry frosting.

Stand. Heat 200ml thickened cream in a small saucepan until hot. Using your hands. To make sauce. 3cm apart. Pour over chocolate. for 30 minutes or until double in size. Mix until smooth CHOCOLATE TORTE. to dust 170g dark cooking chocolate 110g butter. Roll in cinnamon sugar. place 200g finely chopped dark eating chocolate in a heatproof bowl. WITH MOUSSE AND FRANGELICO JELLY Preparation time: 1 hour & refrigeration time mins Cooking time: 30 minutes mins Serves: 8 INGREDIENTS Frangelico jelly: vegetable oil spray 125ml cold water 60g caster sugar 8g powdered gelatine 125ml Frangelico liqueur gold leaf. add flour mixture with butter. Drain on absorbent paper. separated 1 tablespoon plain flour 1 tablespoon cocoa powder . bring all ingredients together to form a soft dough. to decorate (optional) Chocolate & hazelnut torte: Plain flour. 3. Deep fry doughnuts in small batches. covered. Roll walnut-size balls into 10cm long sausages. chopped 150g caster sugar 70g hazelnut meal 1 teaspoon vanilla bean paste 5 eggs.Push through a ricer into a bowl. 6. . Stand 1 minute. Shape sausages into a doughnut. NOTES These doughnuts would be great served with a chocolate sauce. Place on a floured tray. While potatoes are still warm. egg and warm milk. 5. in a warm place. Combine cinnamon and extra sugar in a shallow bowl. 4.

preheat oven to 190°C. beating until mixture is thick and glossy. Place cooled torte on a rack on a tray. Remove from heat.Create the toffee squiggles by placing a cup of Frangelico in the freezer until extremely cold. Whisk in gelatine until dissolved. Refrigerate for 3 hours or until thickened and set. 12. chopped finely 2 tablespoon Frangelico liqueur 1 teaspoon vanilla bean paste 1 egg white 60g caster sugar Chocolate glaze: 100ml cream 100g dark eating chocolate. 10.5cm shallow rectangular container with vegetable oil. Serve slices of torte with chocolate mousse and frangelico jelly squares. heat half the cream in a small saucepan until hot. To make torte. Transfer to 3 cup capacity pan or dish.2 tablespoon caster sugar. One at a time. Refrigerate for 1 hour or until set. 4. Using a spoon. Remove from heat. Remove immediately and place on absorbent paper. with hazelnut overhanging. Rest skewers on side of bench. Turn out onto a cutting board. lightly spray a 4cm deep. Cool for five minutes. Pour mixture into prepared pan. remove and lightly scrunch to form a small ball of spun sugar. 5. 11. . Slowly add extra sugar. Decorate with gold leaf if desired. use leftover toffee after dipping hazelnuts. Remove from pan. Using a fork. Add chocolate. Once almost set. Remove from heat. To make jelly. Stir in sifted flour and cocoa. Stir chocolate and butter over a low heat until smooth and combined. Repeat to form eight sugar decorations Regulile bucatariei mele Chocolate cake muss Serves 8-10 . Stir water and sugar in a small saucepan over a medium heat. Remove from heat. Whisk in Frangelico and vanilla paste. until mixture turns golden caramel brown (use a wet pastry brush to brush down any stray grains of sugar that cling to side of pan). Beat egg whites with an electric beater until soft peaks form. Stir through sugar. Grease a 23cm-round spring form cake pan. Stir until smooth and combined. Transfer to a large bowl. lightly drizzle over the end of a greased ladle. Cook for about 30 minutes. Skewer each hazelnut with a bamboo skewer. 16cm x 9. Stir in Frangelico. Cool completely. 6. Whisk egg white and caster sugar in a small bowl until soft peaks form. NOTES . 3. extra Chocolate mousse: 300ml cream 100g dark eating chocolate. spreading evenly with a spatula. drizzle toffee into the cold liquid. stir in egg yolks. until sugar has dissolved. To make glaze. stir sugar and water in a saucepan over low heat. Add chocolate.To make spun sugar decorations for torte. heat cream in a small saucepan until hot. Dust with flour. Pour glaze over top and sides. To make mousse. 7. Remove from heat. Dip in toffee. Refrigerate until set. without stirring. hazelnut meal and vanilla paste. Bring to the boil. Cut into 2cm squares. Fold egg white mixture into chocolate mixture in two batches. Stir until smooth and combined. Beat remaining cream with an electric hand beater until soft peaks form. 8. 2. 9. chopped finely Toffee dipped hazelnuts: 200g caster sugar 1/4 cup water 8 hazelnuts METHOD 1. Fold cream then egg white mixture into chocolate mixture. until sugar dissolves. To make toffee hazelnuts.

over a saucepan of simmering water until melted and combined. Cool. Remove from heat and cool for 10 minutes. Recipe tips 1. If black salt is unavailable. Fold in the slightly cooled chocolate mixture in two batches. Grease a 20cm round springform tin. 5. to serve extra cocoa for dusting 1/2 teaspoon black salt to garnish crème fraiche sprigs of fresh mint to garnish Method 1. Refrigerate. Remove cake pan from roasting dish. To prepare the cake. If it is too hot. cored and halved 1 cinnamon stick. Remove pears.Ingredients 675g dark chocolate. 2. Place into a roasting pan and add enough boiling water to come halfway up side of cake pan. it's one of the best all-rounders for cooking. It is important to cool the chocolate mixture before mixing with the eggs and sugar. remove side of cake pan. This kind of rich chocolate mousse cake would also be delicious served with canned black cherries or a quick espresso sauce . Cook in the centre of the oven for 55 minutes. preheat oven to 160 degrees C. Generously cut the cake into slices and place onto plates. covered. Cool. To prepare the poached pears. soft 675g caster sugar 10 eggs Poached pears 4 beurre bosc pears. 3. try garnishing the crème fraiche with a little grated chocolate. To serve. you will end up with scrambled eggs. The beurre bosc pear is in season from March to November. place pear halves into a small casserole dish. helping to ensure a moist result. in small pieces 450g unsalted butter. Pour the mixture into the prepared pan. Check every hour. broken 100g brown sugar crème fraiche. Dust a little cocoa onto the plate and garnish with a sprig of fresh mint. Spoon over a generous amount of creme fraiche and garnish with black salt. peeled. Cooking in a waterbath protects the cake or dessert from the direct heat of the oven. Add cinnamon. 3. sugar and enough water to cover pears. Pre heat your oven to very slow (120 degrees C). 2. Stir chocolate and butter in a medium bowl. 2. until required. Generic tips 1. 6. Whisk together eggs and sugar until pale and creamy. Sweet and juicy. Line base with baking paper. and is a medium to large pear. Place a pear half on each plate. Refrigerate overnight. Cover with foil and cook for about 4 hours or until very tender. 4. You may need to add a little extra water during cooking so pears do not burn.

Stir in cream. Chill for 1 hour. To prepare the cheesecake base. сметаной. чтобы крошки не разлетались в разные стороны. Using an electric mixer. melted Method 1. Полученной массой наполнить смазанную жиром разъемную форму диаметром 24см. лимонным соком и цедрой. посыпать сахарной пудрой Panna Cotta . Add egg yolk and beat until just combined. beating until just combined. Получившийся творожный крем выложить в форму на корж и разровнять. время выпекания ок. Use a palette knife smooth the base. сметаны сок и тертая цедра 0. сливочного масла и масло для формы 210 г. Cut into generous slices and serve with a fresh lime wedge and double cream. vanilla. Recipe tips 1. 2. Cover and refrigerate for four hours or overnight. process biscuits and sugar in a food processor until fine crumbs form. положить в полиэтиленовый пакет и раскатать скалкой. Press mixture over the base of a 22cm non-stick springform tin. Bake on lowest shelf for 10 minutes. firmly packed 125g unsalted butter. оставшимся сахаром. Add butter and process until combined. grate dark chocolate over top of cheesecake before serving .it has a natural affinity with lime. beat cream cheese. It gives the flavours time to develop and allows the texture to firm. 4. 5 лимона 1 ст. Температура выпекания: 140С. softened 220g caster sugar 1/4 teaspoon vanilla extract zest and juice of 2 limes 3 eggs 1 egg yolk 125 ml pouring cream Fresh lime wedges and double cream.) Желтки отделить от белков и соединить с домашним сыром. Generic tips 1. Be careful to only remove the thin coloured part of the peel when zesting citrus fruit as the white pith underneath is very bitter. to serve Cheesecake base 1 x 250g packet nice or granita biscuits 2 tablespoons brown sugar. (Сухари очень легко измельчить . Use the base of a drinking glass to help press crumbs over base of tin. Pour mixture into tin over crumb base. сахара и сливочным маслом. Serves 8-10 Ingredients 3 x 250 g packets cream cheese. 5.50минут. Cool cheesecake in oven with door slightly ajar. sugar. 6. Most cheesecakes are better made a day in advance.ложки крахмала сахарная пудра Способ приготовления: Сухари мелко искрошить и перемешать с 60г.ложка разрыхлителя 4 ст. For a glamorous garnish. Добавить разрыхлитель с крахмалом и все тщательно перемешать. Add eggs one at a time. Reduce the temperature to 150 degrees C and bake a further 2530 minutes or until mixture is almost set. 3. lime zest and juice in a bowl until just smooth. 2. сахара 6 яиц 600 г. Американский "Чизкейк" (журнал "Самый смак" ¦3/1995) Вам потребуется: 12 сухарей 50 г. Baked cheesecakes are best eaten at room temperature.Lime cheesecake topped with a dollop of fresh cream. Чизкейк 1. Соединить с взбитыми в плотную массу яичными белками.их надо разломать на кусочки. Preheat oven to 220 degrees C. домашнего сыра 100 г. 2.

Panna Cotta e un desert perfect pentru vara asortat cu fructe sau de iarna asortat cu scortisoara si nuci tocate. dar ideea e ca doar reteta de baza conteaza. cu cognac. in rest o puteti asorta cu orice: caramel. puneti frisca si zaharul pe foc. Puneti vanilia dupa gust si turnati in cupe. asa se scoate mai usor. vanilia se poate inlocui cu esenta de rom. Pentru reteta de baza: . fructe. umeziti vasele de sticla cu apa rece inainte de a turna frisca. topinguri etc. nu le lasati sa fiarba. mai ales in combinatie cu fructe. eu zic ca a facut o treaba foarte buna cu reteta asta. dar totusi racoros. cu rom pe bune. ci doar sa se incalzeasca. Reteta de panna cotta o stiu de la un bucatar italian. cam cu ce vreti! 2.esenta de vanilie Reteta si procedura in sine. migdale prajite sau alune de padure.100 gr de zahar (sau mai putin daca vreti mai putin dulce) . Cand dau semne ca incep sa fiarba. 3. cel mai usor o sa scoateti din formele de silicon. Ponturi: 1. amestecati bine de tot si trageti de pe foc. sunt foarte simple: in primul rand. . puneti gelatina la inmuiat in laptele rece si o lasati cca 5 minute.500 de ml de frisca lichida (smantana dulce) .90 ml de lapte rece . Intre timp.un plic de gelatina (10 gr) . turnati peste gelatina si laptele. Dulce. sosuri de frutce. Eu am ales sa fac panna cotta asortata cu sos de zmeura. Ce sa mai. el zice ca e amator.Cred ca Panna Cotta e de departe unul dintre cele mai fine deserturi pe care l-am mancat in ultima vreme.

3 linguri de zahar . ca una. un ciocan de snitele. mai ales daca ati avut o . folosind un robot de bucatarie sau.20 de biscuiti digestivi (ca sa aveti termen de comparatie. ca cealalta. dar puteti asorta panna cotta cu orice ! Pofta mare sa aveti! Cheese cake Hai s-o spunem p'aia dreapta: degeaba ne facem planuri inainte de Sarbatorile de Iarna ca nu o sa mancam mult. In semn de protest pentru dulciurile mancate de Craciun.100 gr de unt Pisam frumos biscutii. a la New York asa :)) Ingrediente pentru blat: . Am vrut ceva cat se poate de fresh. fara creme gretoase si alte cele. am decis ca de Revelion sa fac un tort mai usor. Philadelphia Cream Cheesecake.. Pe romaneste? Prajitura cu crema de branza Philadelphia. reteta de New York style. asa ca am ales dintre sute de retete culinare. eu am folosit biscutii "Digesta") . tot ajungem sa ne ghiftuim cu mancare.Noi am servit cu zmeura si sos de zmeura..

Incorporam apoi zaharul si aromele. Turnam compozitia de branza peste blatul de biscuiti si dam la cuptor alte 30-40 de minute. coacem blatul de biscuiti timp de 10 minute. amestecand bine dupa fiecare ou. in strat subtire.zi grea si vreti sa va varsati nervii :)) Bun! Amestecam biscuiti maruntiti cu untul topit si zaharul si tapetam cu ei. sarea. Cheesecake-ul vostru va capata o usoara crusta aurie.300 ml de smantana .8 cutii de branza Philadelphia (respectiv 1 kg) . apoi faina. In cuptorul preincalzit. pana cand devine spumoasa.coaja rasa de lamaie . . Dupa ce smantana este bine incorporata.esenta de vanilie Mixam crema de branza care trebuie sa fie la temperatura camerei.250 gr de zahar .3 linguri cu varf de faina .un varf de cutit de sare . o forma de tot cu peretii detasabili. adaugam rand pe rand cate un ou intreg. iar la sfarsit smantana. Ingrediente pentru crema: .4 oua mari .

desi putea la fel de bine sa ramana si neornata. Cu siguranta am trecut-o la favorite in categoria retete culinare. puternic aromata. ce sa spun? Foarte usoara.. ..Eu am ornat prajitura cu frisca si ciocolata. ce mai. Cat despre gust. o placere racoritoare dupa zile bune de mancat doar chestii grele. pentru ca arata foarte bine. sectiunea retete de dulciuri...

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