Maskarpone i lesnik dezert u casi (Mascarpone and hazelnut dessert in a glass)

Sastojci: za ganas, 130g slatke pavlake, 100g čokolade, za mascarpone mus od lešnika - 140g maskarpone sira, 40g šećera u prahu, 20g vanilin šećera, 75g namaza od lešnika ili krema od lesnika, 200g pavlake za šlag (hladne), 120g napolitanki od lesnika, za dekoraciju - umucen slag, peceni lesnici, namaz od lešnika.

Priprema:

1. Za ganas - zagrejati slatku pavlaku dok ne provri. Sklonite sa vatre i dodati seckanu čokoladu. Ostavite minut, a zatim mešati lopaticom dok ne dobijete sjajni i homogeni ganas.

2. Za maskarpone mus od lešnika - mesati mikseron maskarpone sir sa šećerom u prahu i vanilin šećerom oko pola minuta, dok ne postane kremasto.

Biscuits for desserts in a glass (Keksi za dezerte u casama)

A biscuit is often the first layer of a dessert in a glass, but its choice can completely change the taste and texture of the entire dessert. Some biscuits are neutral and easily combined with different creams and fruits, while others have a pronounced taste that goes well with certain ingredients, such as caramel, chocolate, coffee or cinnamon.

Listed below are the most common types of biscuits that can be used for desserts in glasses, along with suggestions on what to pair them with. Information about the origin has also been added.

Types of cookies for desserts in glasses: 

1. Oreo biscuits - crunchy chocolate biscuit with creamy vanilla filling.

• It is excellent with chocolate mousse, chocolate ganache, chocolate pudding, mascarpone cream, cream cheese, bananas, strawberries, raspberries and cherries.
• It is most often used as a crumb base or a layer between the creamy and fruity layers.

2. Plazma biscuits - a soft, crumbly biscuit with a mild taste, with the aroma of cereals and vanilla.

• It is excellent with vanilla pudding, chocolate pudding, mascarpone cream, cream cheese, whipped cream, strawberries, raspberries, bananas, cherries and peaches.
• It is most often used as a crumb base or as a layer between the filling and the fruit.

Krem od zumanaca, mleka, gustina i slatke pavlake (Cream made from egg yolks, milk, cornstarch and heavy cream)

Sastojci: 

• 4 zumanaca
• 550 ml mleka
• 75 g gustina
• 150 ml slatke pavlake
• 75 g šećera
• 20 g vanilin šećera
• 75 g neslanog putera ili gi putera ili margarina (sobne temperature, isecen na kocke)

Priprema:

1. U 200 ml mleka razmutite žumanca i gustin da nema grudvica.

2. Ostatak mleka sa šećerom i vanilin šećerom sipajte u serpu i stavite na srednju temperaturu (4) da se zagreje, ali da ne prokljuca.

Amaretti Italian biscuits (Amareti italijanski keksi)

Soft and slightly crunchy Italian biscuits with an intense almond flavor and a thin crust made of powdered sugar.

Tags: vegetarian recipe, gluten free, for kids, for a snack, cookies for coffee and tea.

Preparation time: 45 minutes.

Cooling time: 30 minutes.

Total preparation time: 1 hour 15 minutes.

Ingredients (20–24 biscuits, 4–5 cm in diameter):

• 200 g ground almonds
• 150 g of powdered sugar
• 2 egg whites
• 1 teaspoon of almond extract
• 1 teaspoon of lemon juice
• a pinch of salt
• powdered sugar for sprinkling

Preparation:

1. Mix ground almonds, powdered sugar and a pinch of salt.

2. Add egg whites (unbeaten), almond extract and lemon juice. Combine everything until a thick, sticky mixture is obtained.

Mus od jastoga sa sosom od karija (Lobster mousse with curry sauce)

Sastojci: 600g sirovog mesa jastoga, 600ml kisele pavlake, 2 belanca, 20g margarina, so, 1 kasika mesanih iseckanih trava-estragon, majoran, persun, timijan, kari sos.

Priprema:

1) U blender stavi meso jastoga i blendati 2 minuta. Posoliti, dodati mesavinu trava i belanca i opet blendati. Treba da dobijete retku masu, ako je potrebno dodati jos jedno belance. Ostaviti u frizideru 2 sata.

2) U masu polako umesati kiselu pavlaku.

Kokosova pavlaka (Coconut sweet cream)

Upotreba kokosove pavlake od kokosovog mleka sa 17-24% MASNOĆE:

Ako koristite kokosovo mleko iz konzerve, punomasno, bez dodataka, sa 60-70% kokosa.

Procenat masti i procenat kokosa

Kako da prepoznaš dobro kokosovo mleko

Upotreba kokosove pavlake od kokosovog mleka sa 60-70% kokosa:

Da li se razlikuje upotreba kokosove pavlake od kokosovog mleka sa 17-24% MASNOCE i kokosove pavlake od kokosovog mleka sa 60-70% KOKOSA?

Sastojci: 400 ml kokosovog mleka (konzervirano, punomasno, 17–24% masti). 

Ako želiš gušću pavlaku, koristi kokosovo mleko sa većim udelom kokosa (punomasno kokosovo mleko iz konzerve, bez dodataka, minimum 60–70% kokosa).

Priprema:

1. Ohladi kokosovo mleko u frižideru najmanje 8 sati (najbolje 12 sati).

2. Nakon hlađenja, otvori konzervu, nemoj da promešaš sadržaj.

How to clean and prepare passion fruit? (Kako ocistiti i pripremiti marakuju?)

Contents:

1. How to clean passion fruit?
2. Storage and shelf life of whole passion fruit
3. Storage and shelf life of cut passion fruit
4. How to choose a passion fruit in the store?
5. How to freeze passion fruit pulp in bags or boxes?
6. How to freeze passion fruit in an ice cube tray?
7. Use of fresh passion fruit
8. Using frozen passion fruit
9. How to freeze passion fruit juice?
10. Uses of frozen passion fruit juice

How to clean passion fruit?

1. Wash the passion fruit under cold water.

2. Cut it in half widthwise.

Remove the pulp together with the seeds with a spoon.

3. The pulp and seeds can be eaten.

The skin is not eaten.

4. If you only need the juice, strain the pulp through a strainer and press the pulp with a spoon to separate the juice from the seeds.

Šta je parfe? (What is a parfait?)

Parfe (parfait) je hladni desert poreklom iz Francuske, čije ime znači „savršen“. To je kremasti dezert koji se ne peče, služi se hladan ili poluzamrznut, i ima glatku, svilenkastu teksturu.

Klasičan francuski parfe tradicionalno se pravi od:

- umućenih žumanaca

- šećera

- slatke pavlake ili šlaga

Smrzava se bez mešanja, pa je gušći i kremastiji od sladoleda.

Parfe u modernoj upotrebi

Danas se pod „parfe“ često misli i na slojeviti dezert u čaši, na primer:

- jogurt ili krem

- voće

- orašasti plodovi ili granola

To je naročito česta varijanta u Americi.

Brzi mus od cokoladnog keksa (Quick chocolate biscuit mousse)

Sastojci: 220g cokoladnog keksa, 500ml slatke pavlake, 20g vanilin secera.

Priprema:

1. Samleti keks. Staviti u ziplok kesu i usitniti sa oklagijom.

2. Umutiti slatku pavlaku sa vanilin secerom dok se ne ucvrsti.

Kari sos (Curry sauce)

Sastojci: 200ml supe, 100ml kisele pavlake, 15g brasna, 15 grama margarina, 1 manji crni luk, 1/2 limuna, 1 kasicica karija, prstohvat timijana, 1 kasicica muskatnog oraha, 1 list lorbera.

Priprema:
1) Crni luk oljustiti i sitno iseckati.
2) Na margarinu proprziti crni luk. Dodati lorber, timijan i brasno pomesano sa karijem. Kad blago pozuti dodati supu i pustiti da provri. Posuti sa muskatnim orahom i kuvati na srednjoj temperaturi oko 15 minuta. Dodati kisleu pavlaku i nekoliko kapi limuna.

Predlog: ovaj sos mozete posluziti uz Mus od jastoga

Ingredients: 200ml soup, 100ml sour cream, 15g flour, 15 grams of margarine, 1 small onion, half a lemon, 1 teaspoon curry powder, a pinch of thyme, 1 teaspoon nutmeg, 1 sheet bay leaf.

Preparation:
1) Peel onion and finely chop.
2) On the margarine fry onion. Add bay leaf, thyme and flour mixed with curry. When  turns light golden, add the soup and let it boil. Sprinkle with nutmeg and cook on medium heat for about 15 minutes. Add sour cream and a few drops of lemon.

Suggestion: you can serve this sauce with Lobster mousse

Kokosova slatka pavlaka (Coconut heavy cream)

Sastojci (oko 250 ml): 200 ml kokosove pavlake, 50 ml kokosove vode ili biljnog mleka (sojino mleko, ovseno mleko, mleko od badema, pirincano mleko), 1 do 2 kašike šećera u prahu ili drugog zaslađivača, 1 kašičica ekstrakta vanile (opciono), ¼ kašičice gustina (opciono, za stabilniju teksturu).

Priprema:

1. Kokosovu pavlaku staviti u činiju i kratko promešati da omekša.

2. Dodati kokosovu vodu ili biljno mleko i mešati dok se ne dobije glatka, kremasta struktura.

Brzi mus od bele cokolade (Quick white chocolate mousse)

Sastojci: 150g bele cokolade, 120g krem sira ili neslanog Ela sira, 250ml slatke pavlake (iz frizidera).

Priprema:

1. Istopiti belu cokoladu na pari.

2. Dodati krem sir i mikserom sjediniti. 

How to toast coconut chips and flakes? (Kako tostirati kokosove listice i ljuspice?)

 How to toast coconut chips? 

Ingredients:

• 20 g of coconut chips or coconut flakes

Preparation:

1. Place the coconut chips or coconut flakes in a completely dry pan.
2. Do not add oil or butter.

Da li su isto fil od vanile i krem od vanile? (Are vanilla filling and vanilla cream the same?)

Nije isto – ali zavisi u kom kontekstu se koristi izraz. U praksi se često mešaju, ali postoji razlika:

Fil od vanile

„Fil“ je širi pojam. To je svaka smesa koja služi za punjenje kolača i torti.

Može biti: 

- kuvan (puding tip)

- sa puterom (buter-krem)

- sa šlagom

- sa maskarpone sirom

- bez kuvanja

Znači, fil od vanile može imati različitu teksturu i sastav – od laganog do vrlo masnog i čvrstog.

Sta je ferero ukus? (What does ferrero taste like?)

Kada u receptu piše „ferero ukus“, obično se misli na kombinaciju sledećih elemenata:

1. Mlečna čokolada

2. Lešnik ili pasta od lešnika

3. Kremasta tekstura (čokoladni ili lešnik krem)

4. Hrskavi dodatak (seckani lešnik, vafl, keks)

5. To nije zvaničan ukus, već opis profila koji podseća na Ferero Roser.

Najčešće se koristi za: 

- torte, kolače i kolacice

- kuglice i praline

- kremove za filovanje

- sladolede i mus dezerte

Razlika između Ferero Roser i Rafaelo:

A) Ferero Roser 

- Baza: čokolada + lešnik

- Ukus: bogat, čokoladan, orašast

- Punjenje: lešnik krem + ceo lešnik

- Spolja: mlečna čokolada sa komadićima lešnika

Cocoa biscuits (Kakao keksi)

Crisp cocoa biscuits with an intense cocoa flavor, easy to prepare and excellent as a biscuit for a snack or as a crunchy layer for a dessert in a glass.

Tags: biscuits with tea and coffee, for kids, for a snack, vegetarian recipe.

Preparation time: 55 minutes.

Cooling time: 30 minutes.

Total time: 1 hour and 25 minutes.

Ingredients:

• 100 g of all-purpose flour
• 25 g of cocoa powder 
• 60 g of powdered sugar
• 50 g unsalted butter (cold, cut into cubes)
• 1 egg yolk
• 1 teaspoon of vanilla extract
• a pinch of salt

Preparation:

1. Mix flour, cocoa powder, powdered sugar and salt.

2. Add unsalted butter and rub with your fingers until you get a crumbly mixture, about 2-3 minutes.

How to clean and prepare pitaya - dragon fruit? (Kako ocistiti i pripremiti pitaju - zmajevo voce?)

Pitaya, also called pitahaya or dragon fruit.

Contents:

1. How to clean and prepare pitaya?
2. Storage and shelf life of the pitaya
3. Storage and shelf life of cut pitaya
4. How to choose pitaya - dragon fruit in the store?
5. Use of fresh cut pitaya
6. Use of frozen pitaya

 How to clean and prepare pitaya? 

1. Wash pitaya - dragon fruit under running cold water.
2. Cut it in half lengthwise.
3. Remove the meat from the skin with a slotted spoon or peel off the skin with your hands.
4. Cut the meat into cubes or slices, depending on the recipe in which you are using it.
5. The tiny black seeds are edible and are not removed.
6. The skin is not eaten.