Dessert with cream in a jar. desserts

1. Stew the apple for dessert a little. To do this, wash the apple, dry it and peel it. Core and chop into small pieces. Put them in a saucepan, sprinkle the apple slices with a tablespoon of sugar and a teaspoon ground cinnamon... Add a couple tablespoons of water and simmer the apples for about five minutes.
2. Wash and peel the kiwi. Cut into small cubes.
   
3. Wash the banana, remove the peel and chop the pulp into small pieces.
   
4. Defrost the berry.
   
5. In general, you can use the most different berries and fruits. Try to choose bright ingredients - in the example, pieces of green kiwi and red currants ground with sugar will make a great picture. The taste won't let you down either.
6. After you have prepared all the fruits and berries for your dessert, all that remains is to whip the cream and shape the treat into the bowls.
7. You need to choose the fattest cream for whipping - at least 30%. They are thicker and will be easier to beat. It would be nice to have a powerful mixer. Please note that you need to whip the cream at a low speed, then the power can be increased, at the end of whipping, reduce the mixer speed again to minimum. The whipping cream should be very cold, but not frozen. You can see more details on how to whip cream correctly.
8. Prepare bowls or small deep cups. It is good if they are transparent - then all the beauty of the striped fruit dessert will be visible. Put fruits and berries in the bowls in layers, pour each layer with a teaspoon of condensed milk and a layer of whipped cream.
9. First, we put in the cinnamon stew apple slices.
   
10. Sprinkle the apples with a teaspoon of condensed milk and add a layer of whipped cream.
    
11. Lay the kiwi slices in the second layer. Drizzle them with condensed milk.
    
12. Don't forget a layer of whipped cream. The third layer is banana.
    
13. Sprinkle the bananas with condensed milk and cover with a layer of whipped cream. The fourth layer is currant grated with sugar. Bright, beautiful and tasty.
    
14. Pour the condensed milk over the berry. It remains to decorate the dessert with a layer of whipped cream and sprinkle with kiwi cubes. Store fruit dessert in the refrigerator before serving. Bon Appetit!

Cream is a product that retains much more vitamins and nutrients than other dairy products. With cream you can cook various sauces, desserts and pastries.

If it is necessary to add cream to desserts, then more often they need to be whipped. Heavy cream whips very quickly, but it's best to chill and beat at high speed first. There are many different creamed desserts. You can just cook fruit salad and decorate it with whipped cream, which will be not only beautiful, but also delicious. Mascarpone cheese with cream, sweets and many other desserts with cream will delight you with their taste.

You can also use cream at home or smoothies with fruit additives... As for the cream itself, this is the same as milk, only with increased fat content. It has always been considered that cream should have a fat content of at least 8%. Once they were obtained in the process of milk settling, but now everything is much simpler - you need to use a separator. But, in one and the other case, the milk must be fresh.

Ingredients:

• fat cream - 220 g
• gelatin - 45 g
• peach jelly - 1 sachet
• peach yogurt - 400 ml
• lemon - 0.5 pcs.
• butter - 100 g
• peaches - 0.5 kg
• shortbread cookies - 150 g
• granulated sugar - 5 tablespoons

First you need to grind shortbread using a blender. After that, add butter to it and grind everything thoroughly. Cover a round baking dish parchment paper and put the resulting mass into it. Tamp everything well and refrigerate.

Wash the peaches and leave two for decoration. Put the rest of the peaches in a bowl, pour boiling water over and remove the peel. You should also remove the bone, cut the pulp into pieces and put everything in a saucepan. Pour 100 g of water over the peaches, add granulated sugar and cook for a few minutes on the fire. Then strain and grind in a blender.

Divide the gelatin into two parts and pour the cooled peach syrup in different dishes. Stir everything so that the gelatin is completely dissolved. Beat the peach puree thoroughly with a mixer and add the dissolved gelatin (25 g). Beat everything until the mass increases in size and turns white. When the peach mass begins to look like jelly, you need to lay it out in an even layer on a cookie sheet. Put everything in the refrigerator again.

Cream must be mixed with yogurt, granulated sugar and beat until creamy. Then add the second part of the dissolved gelatin, the zest from half a lemon and 2 tablespoons of lemon juice. Mix everything and put on the first two layers of dessert. Put it back in the refrigerator.

Pour peach jelly with 250 ml of hot water and dissolve well. Put pieces of peach on top of the dessert, and refrigerate until all the ingredients have solidified.

Dessert with tangerines

Ingredients:

• tangerines - 3 pcs.
• bananas - 2 pcs.
• kiwi - 2 pcs.
• liqueur to taste
• fat cream - 50 g
• apple - 1 pc.

You need to peel the bananas and cut them into small cubes. Peel the kiwi and cut the pulp into the same cubes. The apple should not be peeled, only cored and diced. Stir all the prepared salad components, add a little liquor (no more than 1-2 tablespoons). Peel the tangerines, remove the films and cut into pieces. Place the tangerine pieces on the mixed salad ingredients and.

Dessert with blueberries

Ingredients:

• gelatin - 2 tablespoons
• granulated sugar - 2 cups
• heavy cream- 200 ml
• sour cream - 0.5 l
• cottage cheese - 0.5 kg
• blueberries - 250 g
• sugar cookies - 200 g
• butter - 100 g

First of all, grind the sugar cookies in a blender and mix with the melted butter... Put the resulting mass in a cake pan and refrigerate for a few minutes.

Through a sieve and mix with sour cream and granulated sugar. Divide the curd mass into two parts, only one part should be a quarter less than the second. Rinse the blueberries thoroughly and mashed them. Add blueberries to the smaller curd portion.

Remove the dough form from the refrigerator and lay out curd mass with and without blueberries, in the shape of a zebra. Put ready cake in the refrigerator, and before serving, remove the sides from the form.

Ingredients:

• bananas - 4 pcs.
• strawberries - 300 g
• cream 35% - 150 ml
• water - 175 ml
• starch - 0.25 cups
• wheat flour - 175 g
• granulated sugar -3 tsp
• salt - a pinch
• sunflower oil

To make the dough, you need to mix flour, water, starch, salt and granulated sugar. Knead everything thoroughly and refrigerate. The dough should stand in the cold for about an hour. After that, you need to peel the bananas, cut them lengthwise and roll in starch. You also need to dip the bananas in the dough and put them in a frying pan with hot sunflower oil. Fry on both sides until golden brown.

Once cooked, the bananas should be laid out on a paper towel to remove excess fat.

Arrange the cooled bananas on a plate. Remove the cream from the refrigerator and beat thoroughly with a mixer. Decorate the dish with whipped cream and top with the strawberries.

Orange dessert

Ingredients:

• oranges - 3 pcs.
• pomegranate - 0.5 pcs.
• icing sugar - to taste
• vanilla sugar- 1 p.
• cream 35% - 150 ml
• orange juice - 70 ml
• green apple - 1 pc.

Peel the oranges, remove the films and cut into pieces. in half, core and dice the flesh. Pour the fruit orange juice and put in a glass. Add powdered sugar, vanilla sugar, and pomegranate seeds. Before cooking, the cream should be refrigerated, and then beat thoroughly with a mixer. Decorate the fruit salad with whipped cream and serve.

Dessert with pear

Ingredients:

• whipped cream - 2 cups
• banana - 1 pc.
• pear - 1 pc.
• cherry syrup - 2 tablespoons
• grated chocolate - 2 tablespoons
• cinnamon - 1 tsp

First you need to cut the pear and bananas into small cubes. Sprinkle them with cinnamon and stir. To whip the cream, you need to put it in the refrigerator, and then add a little powdered sugar and beat with a mixer.

Put the cherry syrup in a transparent glass first, and then the cream. The next layer will be fruit salad, which is also covered with cream. Then grate the chocolate and lay out the next layer of the dish. ... The last layer will be the fruit salad and will decorate everything with cream.

Ingredients:

• ripe pear - 1 pc.
• ice cream sundae - 200 g
• tangerines - 2 pcs.
• banana - 1 pc.
• grapes - 100 g
• cream 35%

First of all, you need to wash all the fruits. Then peel the pears, bananas and tangerines. Cut the core out of the pear, remove the films from the tangerine, and peel the grapes.

Cut the pears into pieces and put the first layer of dessert in a bowl. Put the ice cream on the pears, and then cut the tangerines and banana slices onto the ice cream. Decorate the dish with halved grapes and whipped cream. In order for the cream to whip into a thick foam, it is necessary to put it in the refrigerator for a while before cooking. Then beat thoroughly with a mixer. You can add a little powdered sugar while whipping if someone likes a sweeter cream.

Desserts with cream enchant with their beauty and taste ... A white fluffy cloud of whipped cream will brighten up a cake, strawberry, ice cream or a smoking mug of hot chocolate, making any dessert instantly special.

A brief excursion into history

How and by whom whipped cream was invented, history is silent. The first mention of this delicacy dates back to 1616, during the reign of King Louis XIV, when desserts with whipped cream began to be served at court.

In 1930, the nitrous oxide system was discovered, and after several vain attempts, Aaron S. Lapin invented in 1948 the Reddywipe - cream in a spray can - with an improved valve system for dosing the cream. It was a real breakthrough in cooking, and any housewife could make desserts with whipped cream effortlessly.

Air mass formation process

The mechanical action of the whisk adds air bubbles to the cream. Creamy fat globules are formed that accumulate around the bubbles and become coated with protein molecules. Cold increases the viscosity of the fat, which is why it is necessary to chill the bowl, whisk and cream before whipping.

1. 1. Use well-chilled cream with a fat content of at least 36%. It will take much longer to whip the sterilized cream.
2. 2. Refrigerate bowl, whisk, and cream at least two hours before whipping.
3. 3. Beat either by hand or with a stand mixer. Do not whip the cream with a blender, it will not help to achieve the required volume. Begin to beat on medium and then turn on a slow speed.
4. 4. If you want to use the cream not only for making desserts with whipped cream, but also for garnishing, beat until it reaches a buttery consistency.

You can sweeten the cream with the following products:

1. Powdered sugar (also acts as a stabilizer for cream)
2. Granulated sugar
3. Brown sugar (will provide a caramel aftertaste)
4. Sugar substitute

An easy way to add flavor to your whipped cream is to add your favorite liqueur.

Try to cook next recipe dessert with cream. Enjoy the amazing lightness and grace of this ingredient.

Recipe "Italian Pannacotta with Vanilla"

Ingredients:

• 1 tbsp gelatin
• 250 ml milk
• 250 ml cream
• 1 vanilla pod, split lengthwise, seeds removed
• 25 g sugar

For the sauce

• 175 g sugar
• 175 ml water
• some cherry liqueur
• 350 g raspberries

To decorate

• 4 sprigs of mint

Cooking method

1. Dilute gelatin in cold water, and then heat until completely dissolved, according to the instructions on the package.
2. Pour milk, cream into a container, put vanilla and sugar, bring to a boil. Take out the vanilla.
3. Mix the dissolved gelatin with the milk mass.
4. Divide the mixture into four portions and refrigerate. Refrigerate for at least an hour.
5. To make the sauce, you need to combine sugar, cherry liqueur and water. Boil. Cook until sugar dissolves, after reducing heat.
6. Remove the pan from heat and add 150 g of raspberries. Beat with a blender until smooth.
7. Pass the mass through a sieve and mix with the remaining raspberries.
8. Pour raspberry sauce over each portion of the finished panna cotta and garnish with a sprig of mint.

The dish is ready. Enjoy all the sweetness of the whipped cream dessert!

Video dessert recipe for children

Sometimes even chocolate can get bored, but you want something sweet. In this case, cream will help out - on its basis you can make amazing desserts. You don't have to be a great chef to do this - they cook in no time.

We have collected some of the most delicate creamy treats that even those who are just starting to cook can handle.

(5 photos total)

Panna Cotta

Ingredients:

• 150 ml cream 10% fat
• 1 sachet of gelatin
• 2-3 st. l. Sahara
• 1 vanilla pod
• any fresh or canned fruit or jam (optional)

Preparation:

• Pour the gelatin into a bowl and fill it with warm boiled water to swell.
• Pour cream into a saucepan, add sugar.
• Put the cream and sugar mixture on the stove and bring to a boil, stir until the sugar dissolves.
• Take a vanilla pod, cut it in half and carefully remove the contents, which we put in a saucepan with our boiling mixture.
• We remove the pan from the heat, pour the soaked gelatin into it. Stir and cool.
• Now it remains to cool the panna cotta. We pour the dessert into glasses or bowls and put it in the refrigerator for 4 hours - nothing can be done, we will have to endure. During this time, you can prepare an additional filling for the dessert: any berries, fruits or jam that you like. It will be delicious anyway!

Delicate creamy dessert

Ingredients for 3 servings:

• 200 ml cream, 33% fat
• 1 cup fresh raspberries (can be substituted with any other berries or fruits)
• 1/3 cup sugar
• 6 cookies
• mint for decoration
• icing sugar for decoration

Preparation:

• We break the cookies with our hands into small pieces (you won't be able to use a blender, because it will grind the cookies into small crumbs, but we need whole pieces).
• Divide the cookies into 3 equal parts and arrange them in 3 glasses. Cookies will take up about 1/6 of the entire glass.
• Pour heavy cream into a deep cup, add sugar and powdered sugar. With a mixer, beat the cream into a thick foam, this will take about 5 minutes.
• Place a layer of whipped cream on top of the cookie. Put raspberries on top - be sure to dry, otherwise it will let the juice out and the dessert will not turn out so beautiful.
• Put another layer of whipped cream on the raspberries, fill the glass to the top. Decorate with berries, icing sugar and a sprig of mint.

Pavlov's airy cake

Ingredients:

• 4 egg whites
• 220 g sugar
• 2 tsp starch
• 1 tsp lemon juice
• 400 ml cream 33% or higher
• 3 tbsp. l. icing sugar
• 500 g of any berries and fruits

Preparation:

• Mix sugar with starch.
• We put the proteins in the mixer bowl and begin to beat at high speed. Gradually, one spoon at a time, add the sugar-starch mixture.
• When all the sugar has been added, beat for a couple more minutes to make the mixture smooth and shiny. Pour in lemon juice and beat again. To check the meringue for readiness, scoop it up with a spoon and turn it over: the mass brought to readiness should not fall.
• We put the meringue on a baking sheet covered with parchment in the form of 9 small nests with a small depression in the center.
• Preheat the oven to 180 ° C. Place a baking sheet in it and immediately reduce it to 110–120 ° C. Dry the meringues until dry. We take it out of the oven and let it cool.
• Preparing the cream. To do this, whisk cold cream with powdered sugar at high speed.
• Spread the whipped cream on the meringues and decorate with berries or fruits.

Lemon Butter Cream

Ingredients:

• 6 egg yolks
• 2 tbsp. l. grated lemon zest
• 0.5 cups sugar
• 1 glass of milk
• 3/4 cup cream, 33% fat
• a pinch of salt

Preparation:

• Preheat the oven to 150 ° C.
• Mix the yolks in a bowl, lemon zest and 1/4 cup sugar.
• Combine milk, cream, salt and remaining sugar in a small saucepan and bring to a boil over medium heat.
• Mix the egg and milk mixture. Pour into small heat-resistant bowls. Place the bowls in a deep baking dish.
• Pour hot water into a baking dish so that it reaches the middle of the bowls with the future cream. Cover the form with foil.
• We bake for 25-30 minutes.
• We take it out, cool it to room temperature and put it in the refrigerator for 4–5 hours.

Creme brulee

Ingredients:

• 2 yolks
• 2 tbsp. l. Sahara
• 120 ml cream, 33% fat
• pulp of 1 vanilla pod (can be substituted with vanilla sugar)

Preparation:

• Mix the yolks with sugar and mix quickly with a whisk, but do not beat.
• Put the cream in a saucepan, add vanilla to it and bring to a boil, but do not boil. We filter through a fine sieve.
• Mix the cream with the yolks, mix quickly and pour into refractory molds. Even a regular glass jar will do.
• Preheat the oven to 120 ° C. Put the crème brulee tins in a deep baking dish and pour hot water into a large dish so that it reaches the middle of the small ones.
• We bake for about an hour. The finished crème brulee is slightly quivering in the middle.
• We take it out, cool it a little and send the dessert to the refrigerator for 3 hours.
• If you want it to be completely French, you can decorate the dessert with caramelized sugar. To do this, put 1 tsp in each mold. sugar, evenly distribute over the surface of the dessert and put in the oven for 1-2 minutes under a strong grill.

It is quite possible that summer will come someday in the middle lane. So, it still makes sense to put bread kvass. It will take at least a week to prepare a good starter culture, and as forecasters promise, by that time the air temperature should rise above 20 C (during the day).

How to prepare a starter culture for
homemade bread kvass

Ingredients:

• 2 liters of cold water;
• 0.5 loaves of Borodino bread or 100 grams rye flour+ 100 grams of rye bread;
• 4 tablespoons of granulated sugar;
• 3 grams of yeast.
• Cooking time - 5-6 days

How to put kvass:

Fry flour or slices of bread until they darken (but not charred, with black bread it is sometimes difficult to understand: it is simply fried or already burnt).

In a little warm water dilute yeast and 1 tablespoon of granulated sugar.

After 10 minutes, add a third of flour or breadcrumbs.

Drain almost all the water, add the same amount of fresh water, another spoonful of sugar and another third of crackers or flour with breadcrumbs.
And insist again for a couple of days.
Drain again, add the remaining crackers (or flour with breadcrumbs) and sugar. And pour fresh water again.
During this time, the leaven will lose its insolent yeast taste and unpleasant bitterness, and it will be possible to put drinking kvass on it. To do this, once every 1.5-2 days in three-liter jar with the prepared sourdough, it will be necessary to add water, sugar to taste and a large handful of fresh rye bread crumbs, removing before that some old soaked and sank to the bottom. For taste, you can add raisins, mint, ginger, honey ...