Cream, souffle and mousse - the most gentle and the desserts melting in the mouth which, besides, aren't really difficult in preparation. Traditionally they are given to a table in glass portion ice-cream bowls and decorated with whipped cream, leaflets of fresh mint, pieces of fruit and berries.
Lemon cream
Ingredients:
- Juice and dried peel of 3 lemons;
- 300 g of icing sugar;
- 150 g of quality butter;
- 4 vitelluses;
- lemon or orange for ornament.
Preparation:
1. Mix the desi softened at the room temperature, icing sugar, crude vitelluses and also lemon juice and a melkonaterty dried peel. Pour weight in a stewpan.
2. Put capacity on a steam bath (on a pan, big on diameter, with hot water) and prepare on weak fire within 8-10 minutes, all this time intensively shake up weight the manual mixer. As a result the light weight rather dense on consistence has to turn out.
3. Distribute cream on glass ice-cream bowls or vases. Wash a lemon or orange, without cleaning, cut with thin round slices and decorate with them vases with cream. At will add as decoration of a branch of fresh mint. Such cream can be eaten directly from vases or to smear on a croissant.
Banana souffle
Ingredients:
- 60 g of pulp of banana;
- 4 egg whites;
- 35 g of sugar.
Preparation:
1. Mash pulp of banana in puree by means of a fork. Beat whites a nimbus or the mixer in magnificent foam. Mix granulated sugar and proteins to banana puree. Carefully mix the weight that proteins not strongly fell down.
2. Grease a ceramic form with a thin butter layer, lay out banana and proteinaceous mix and put in the oven warmed up to 180 wasps for 10-15 minutes. Strew ready souffle with icing sugar before giving.
Berry souffle
Ingredients:
- 300 g of any juicy berries, for example, strawberries;
- 200 ml of cream not less than 33% fat;
- 150 g of sugar;
- 2 tablespoons of gelatin;
- 150 ml of boiled water.
Preparation:
1. Fill gelatin in a flat dish and fill in with cold drinking water, leave it for swelling for that time which is specified in the instruction on packing. Pour the bulked-up gelatin in a stewpan, establish on a water bath and dismiss on weak fire until grains of gelatin completely are dissolved. Then let's cool down.
2. Carefully wash out and touch berries (it is possible to use also frozen). Lay out them in a bowl of the blender and crush up to the pyureobrazny weight. Shake up heavy cream with granulated sugar by means of the mixer or the blender with a nozzle in the form of a nimbus. Add berry puree and the dismissed not hot gelatin. Mix.
3. Distribute weight on glass ice-cream bowls or vases, and then place in the fridge approximately for 4 hours that the dessert stiffened. Before giving decorate with berries or leg-base crabmeats from cream.
Chocolate mousse
Ingredients:
- 200 g of bitter chocolate;
- 100 g of sugar;
- 3 eggs;
- 3 tablespoons of dense sour cream or heavy cream;
- dried peel of 1 orange.
Preparation:
1. Break chocolate, place in a stewpan and establish it on a pan, big by the size, with hot water that the steam bath turned out. Kindle chocolate on slow fire, you watch that water didn't get to a stewpan. It is possible to act simpler and to kindle chocolate in the microwave.
2. Shake up vitelluses with granulated sugar to a stable foam, add to chocolate, mix a melkonaterty orange dried peel. Then enter sour cream and gradually - the beaten egg whites. Accurately mix mousse, distribute on vases and cool. Before giving decorate with hats of whipped cream and chocolate shaving.