Desserts – favourite delicacy of children and many adults. The word "dessert" came to Russian from French where it designates "clear the table", that is the last, final, a dish. Today carry different types of pastries, fruit salads and also jelly to dessert dishes, sour cream and the custards made with addition of nuts, fruit, berries and gelatin.
How to prepare the well-known pudding Josephine
Kitchens of the different countries by right are proud of the original desserts. Many of them are really famous. It both a refined Italian dessert of "Tiramisu", and airy Australian cake meringue with fruit "Anna Pavlova", and the French whipped cream Saveren pie, and the English pudding. One of options of this popular dish is the dessert Josephine which can become the real decoration of a table on a holiday. For its preparation it is required:
- 2 tablespoons of gelatin; - 1 glass of milk;
- 1 glass of granulated sugar; - ½ kg of dietary cottage cheese; - any fruit; - walnuts; - raisin; - vanillin; - lemon zest.
Fill in gelatin with milk for swelling for about 40-60 minutes. Then put the bulked-up gelatin on small fire and stir with a spoon until it disperses. After that remove a bowl from fire, add granulated sugar and continue to disturb before its full dissolution. Connect this mix with cottage cheese, add vanillin and a lemon dried peel.
At a vykladyvaniye of layers it is possible to trade their places. For example, the first to put fruit; or to place berries/fruit between 2 cottage cheese layers. And skim/dietary cheese can be replaced with other cottage cheese product.
Take a special form for a pudding (if is) or a small 1.5 liter pan, height about a glass. Rinse a pan and a usual glass with cold water, install a glass in the middle of a pan and lay out a half of curds on its bottom. From above put fresh or tinned fruit / berries, pieces of kernels of nuts, raisin. On fruit lay out the second half of cottage cheese and again interlay with fruit and nuts with raisin. Then slightly press the top layer into curds, cover a pan with a cover and put in the fridge. When giving on a table from a pan at first take out a glass, then accurately carry out by a wide knife on an internal wall of a pan and for a second - another put it on the towel moistened in hot water. After that overturn a pan on a dish, and the pudding will remain on a plate. It is necessary to overturn extremely carefully: put on a pan instead of a cover a dish and together turn everything.
The recipe of an apple dessert with a crunchy stuffing
For preparation of a tasty apple dessert with a crunchy stuffing it is necessary to take: - 4 big apples of sour grades; - 125 ml of white dry wine; - 100 g of chocolate (it is possible with nuts); - ½ tablespoons of a desi; - 2 tablespoons of leaves of almonds; - granulated sugar (at will).
If the apple dessert with chocolate filling is preparing for children, then it is necessary to replace white dry wine with apple juice.
Wash up apples and, having cleaned at them tops, carefully remove cores. Then place apples in a pan and pour in white dry wine. Cover ware and you boil 10 minutes on average fire. Grate chocolate. Kindle a desi in a frying pan, put leaves of almonds and fry them on average fire. Get apples and until they hot, fill with grated chocolate from a pan. On strong fire evaporate the syrup which remained after stewing of apples to a half, at will add to it a little sugar. Before giving on a table water the apples filled with chocolate with the prepared syrup and strew with the fried almonds leaves.