Peach smoothie with strawberries and raspberries. Spreading powdered sugar over the dacquoise cakes will keep the cakes soft on the inside and have a thin crisp on the outside.
Berry and fruit jam made from peaches, strawberries and nectarines is a healthy and tasty homemade dessert rich in dietary fiber, trace elements, glucose and fructose. Jam (confiture) or preserves is a method of preserving fruits and berries by cooking in sugar. The story goes that the French came up with it, but it seems to me that in this case, like with folk songs, the author is unknown. Agree, our village grandmothers will feel deeply offended if someone tells them that strawberry jam is a French invention.
It is cooked in two steps - it is imperative to leave the jam for several hours so that the sugar syrup soaks the fruit, so they will turn out translucent and will not fall apart.
- Cooking time: 12 hours
- Quantity: 1.3 l
Ingredients for Peach, Strawberry and Nectarine Berry Fruit Jam:
- 1 kg of peaches;
- 0.5 kg of nectarines;
- 0.3 kg strawberries or garden strawberries;
- 1.3 kg of granulated sugar.
Method of making berry-fruit jam from peaches, strawberries and nectarines.
Jam can be made from any fruit, overripe ones are fine too. But if, as a result, you want to get a beautiful jam with visible pieces of fruit and whole berries, then you will need high-quality raw materials! That is, slightly unripe peaches and nectarines, freshly picked garden strawberries, or strawberries.
Fruits and berries thoroughly wash with cold running water before processing.
On the back of the nectarines and peaches, cut the skin crosswise with a sharp knife. Place the fruit in a pot of boiling water for 20 seconds. Then we immediately send it to ice water to cool and stop the cooking process.
Remove the skin carefully.
Cut the peeled peaches in half, then into 4 parts, remove the seeds. Then cut into cubes 1.5-2 centimeters in size.
Cut the peeled nectarines in half, take out the bone, send the fruit to a bowl. Large nectarines should be cut in the same way as peaches.
Put pieces of fruit in a deep bowl, add granulated sugar, stir so that it is evenly distributed between them.
After the fruit juice is released (about 2 hours), transfer the mass to a saucepan with a thick bottom and put on the stove, bring to a boil.
Cook over medium heat for about 20 minutes, remove the foam. Cut large strawberries in half, leave small ones whole. Add strawberries to a saucepan with boiling jam, shake, bring to a boil again. Cook for another 10-15 minutes, remove the foam again.
Remove the stewpan from the heat, leave it for 10-12 hours (preferably overnight). You do not need to cover it with a lid; it is enough to cover it with a clean towel.
The next day, again heat the peach, strawberry and nectarine jam to a boil, cook over low heat for 15 minutes.
Preservation jars are thoroughly washed, rinsed with running water, then sterilized over steam or dried in the oven (about 20 minutes at 130 degrees).
We spread the jam (jam) of peaches, strawberries and nectarines hot on warm jars, close with boiled lids.
Cover the jars with a blanket or a terry towel, leave to cool at room temperature.
Store ready-made berry-fruit jam from peaches, strawberries and nectarines in a dark place at a temperature not higher than + 10..15 degrees Celsius.
Mousse cake "Peach-strawberry-caramel" is an extraordinary and simply incredibly tasty combination of delicate peaches with aromatic strawberries and sweet caramel! This is the magic of taste! The combination is very harmonious, you will definitely like it! With our detailed instructions and step-by-step photos, you can make your own mousse cake at home,
Mousse cakes are becoming popular and gaining new fans today. Their advantage is that you can prepare such a cake in advance, when you have free time, and store it in the freezer. By the time the guests arrive, the cake will remain covered with chocolate velor or mirror glaze, left in the refrigerator for defrosting, and now there is just a masterpiece on the table - a delicious mousse cake, as from the best pastry chefs! Your guests will love it!
But there are some subtleties in the preparation of mousse cakes. Mousse cake is not a quick homemade cake, it is a recipe for experienced housewives. But if you practice a little and learn how to whip cream and make mousses correctly, then this recipe will be up to you! But, imagine, your work will be rewarded with extraordinary taste! Peach-strawberry-caramel mousse cake will not leave you indifferent!
I want to pay attention to the proportions in the recipe: I give the proportions a little too much, because some recipes are more difficult to prepare with fewer ingredients.
I also want to draw your attention to a couple of points in the assembly of the cake: mousse cakes are collected literally "upside down". After freezing, the cake is turned over and a flat, smooth surface is on top. Also, if we prepare a cake in a mold with a diameter of 18 cm, then all the "inserts": compote discs, dacquoise cake, struusel cake we make with a smaller diameter, i.e. 16 cm - then the cake will look beautiful in the cut.
Well, I wish you magical moments and pleasant tea drinking!
Ingredients
| On a mold with a diameter of 18 cm and a height of 5 cm | |
|---|---|
| Cake composition | |
| - almond dacquoise | |
| - strusel | |
| - peach compote | |
| - strawberry compote | |
| - caramel mousse | |
| - chocolate velor | |
| For almond dacquoise (for 2 dacquoises with a diameter of about 18-20 cm) | |
| almond flour | 67 g |
| flour | 20 g |
| powdered sugar | 40 g |
| egg whites | 107 g |
| sugar (fine) | 83 g |
| powdered sugar (for sprinkling dacquoise before baking) | 10 g |
| For striusel | |
| almond flour | 50 g |
| butter (cold) | 50 g |
| Brown sugar | 50 g |
| flour | 50 g |
| For peach compote | |
| peach puree (either fresh or canned peaches) | 250 g |
| sugar | 50-70 g (to taste) |
| 12 g | |
| gelatin | 6-8 g |
| thyme | 1 branch |
| For strawberry compote | |
| strawberry puree (or frozen strawberries) | 250 g |
| sugar | 60 g (or to taste) |
| pectin (or cornstarch) | 12 g |
| gelatin | 6-8 g |
| For caramel mousse | |
| sugar (fine crystalline) | 92 g |
| glucose syrup | 32 g |
| milk | 54 g |
| cream (35% fat) | 312 + 54 g |
| egg yolks | 42 g |
| gelatin | 7 g |
| For chocolate velor | |
| white chocolate (35% cocoa butter) | 400 g |
| cocoa butter | 180 g |
| peach dye (fat-soluble or gel) | |
Step by step recipe with photo
Prepare almond dacquoise.
Place the dough for dacquoise in a pastry bag with a round nozzle with a diameter of 12 cm.
Place the dough on parchment, in the form of circles, 16 cm in diameter, in a spiral, starting from the center.
Sprinkle the cakes lightly with powdered sugar to form a thin crust and let dry for 5 minutes.
Sprinkle the cakes with powdered sugar again and let stand again for 5 minutes.
A sprinkle of dacquoise cakes with powdered sugar will keep the cakes soft on the inside and have a thin crisp on the outside.
Bake the dacquoise preheated to 180 ° C for about 15 - 20 minutes.
Remove the baking sheet with ready-made cakes from the oven, if possible, drag the parchment with cakes onto the wire rack, and cool the cakes completely.
Only after complete cooling, carefully remove the cakes from the parchment.
If the cakes, like mine, were baked in cake rings, run a small knife along the inner edge of the ring and cut out the cakes.
For the recipe, we need one cake, 16 cm in diameter.
Prepare the strusel.
Prepare the dough for the streusel: put all the ingredients in the mixer bowl and mix with the paddle attachment until the ingredients are combined, i.e. getting a dough that resembles a shortbread.
Roll the resulting dough between two layers of parchment to a thickness of 2 mm.
Using a cake ring with a diameter of 16 cm, cut out the blanks.
Put the rolled dough together with the parchment on a large cutting board (or other flat surface), put in the freezer and freeze.
Transfer the frozen dough to a baking sheet.
Bake in an oven preheated to 160 ° C for about 15 minutes, until golden brown.
Remove the finished cakes from the oven, cool and carefully, using a spatula or a long knife, remove from the parchment.
Prepare peach compote.
Pour the peach puree into a 5 mm thick ring.
Remove the peach compote ring (and with the cutting board) in the freezer and freeze well.
Prepare strawberry compote.
Tighten the cake ring with a diameter of 16 cm with cling film and place on a flat, flat surface (for example, a cutting board).
Pour the strawberry puree into a 5 mm thick ring.
Remove the strawberry compote ring (and with the cutting board) in the freezer and freeze well.
Free the disc of the frozen compote from the cling film directly when assembling the cake.
Assembling the cake.
Mousse cakes are always collected in a cake ring or in a silicone mold literally "upside down". After freezing, the cake is turned over and a smooth, even surface or an imprint of a silicone mold is obtained on top.
If you are preparing a cake in a cake ring, tighten it with cling film.
Place the cake ring or silicone mold on a completely flat, hard surface (such as a cutting board).
On the bottom of the mold, pour a layer of mousse, 7 mm thick. Remove the strawberry compote from the freezer and remove from the cling film.
And carefully lay out the streusel cake (the streusel is fragile - try not to break it).
Press down slightly and slightly "drown" the streusel cake.
Put the cake in the freezer and freeze for 8-12 hours.
For finishing the finished cake, I used a chocolate velor coating (there is no photo of velor yet, I will do it later if necessary).
For white chocolate velor.
Chop the cocoa butter with a knife until crumbly.
Place in a plastic bowl and microwave on medium power, stirring occasionally with a silicone spatula, until the cocoa butter becomes liquid (as it becomes liquid, do not heat anymore).
Place the white chocolate in a plastic bowl (if the chocolate is in the block, chop it with a knife).
Melt the chocolate in the microwave, on medium power, stirring occasionally, with a silicone spatula so as not to overheat.
Pour cocoa butter into the melted chocolate, add the dye and stir until the dye is completely dissolved.
The working temperature of velor is 40-45 ° C (check with a cooking thermometer).
Pour the velor into a spray gun.
Remove the cake from the freezer and release it from the mold.
Spray the frozen cake with chocolate velor.
Advice 1. We apply velor to the cake with a spray gun. Do not be surprised - this is the most convenient and affordable option at home))) You go to a hardware store, buy a new, affordable, small-volume spray gun, and use it only for velor purposes))
Calories: 342
Proteins / 100g: 0.82
Carbohydrates / 100g: 10.88
Peach smoothie with strawberries and raspberries - it's not just delicious, it's delicious! And mega-useful! Raspberries, strawberries, peaches and individually are very useful, and if you make such a fruit mix, the body will receive a lot of vitamins, and you will have a lot of pleasure. Smoothie turns out to be thick, viscous, contrasting sweet and sour taste, and also very beautiful and bright. You can alternate the layers as you like, make them thin or wide, or just mix everything and get an equally tasty drink. Treat yourself on a hot day with a peach, strawberry and raspberry smoothie! By the way, you can cook the same
To keep the fruit smoothie cool and the layers do not mix, the fruit must be chopped beforehand and kept in the freezer for a while. When the fruit puree has slightly thickened, arrange in layers in glasses.
So, we are preparing a smoothie with peaches and berries.
Ingredients:
Raspberries - 250 gr;
- strawberries - 150 gr;
- peaches (ripe and juicy) - 400 gr;
- lemon juice - 2 tbsp. spoons;
- ice water - 0.5 cups;
- sugar or honey - to taste (you do not need to add).
How to cook at home
1. We start the smoothie preparation by mixing lemon juice with ice water. You can skip this step if you want a sweet peach smoothie puree. In addition to an acidifier, lemon also performs another role - mixing with sour lemon juice, peach puree retains its bright color. 
2. Peaches free from skin and seeds, cut into slices. 
3. Place in a blender, add lemon juice diluted with ice water there. 
4. Whisk everything until smooth. Pour the puree into a container or bowl. 
5. Prepare raspberries and strawberries. You do not need to wash the raspberries, wash the strawberries and remove the tails. 
6. Use a hand blender to chop the raspberries and strawberries into puree. While grinding, add sugar or honey to taste. The raspberry pits can be removed by rubbing the puree through a sieve. 
7. The amount of peach and raspberry-strawberry puree should be approximately the same in volume. Put the puree in the freezer for 20-30 minutes. 
8. When the puree has thickened, you can start making a striped smoothie. Put 3 tbsp at the bottom of the glasses. tablespoons of peach puree. 
9. Then make a layer of raspberry puree and top with peach puree again. You can decorate the smoothie with raspberries or strawberries and mint leaves. If you just mix all the ingredients, it will turn out equally delicious, so take note of this quick option for making a smoothie with peaches, strawberries and raspberries.
Peach and berry smoothies prepared by Elena Litvinenko (Sangina)
We also advise you to cook