March 8: 3 recipes from Alexander Seleznev - video recipes at home
- March 8: 3 recipes from Alexander Seleznev
As stated by the classic of Soviet literature, in life there is always
a feat. We offer all men organize
a feat in your own kitchen and cook for March 8
luxurious dessert for his beloved.
To help you - a wonderful and simple recipes maestro Selezneva of confectionary art!
A true creativity has no boundaries. And this berry fantasy proof!
RECIPE FOR FANTASY BERRY
What you need: 200 ml of orange juice
3 tbsp. Spoon mango puree
10 Savoiardi sticks
300 ml of cream (33%)
300 g of raspberry
300 g of berries redcurrant
Meringue: 2 protein
120 g of sugar
3 tbsp. tablespoons raspberry puree
How to prepare berry fantasy:
- orange juice mix with mango puree.
- Sticks Savoiardi dice 1 cm in thickness.
- Lower alternately Savoiardi slices in juice by soaking them in half, to 5 seconds.
- Then remove and spread on the bottom of the ice-cream bowls, dry down.
- Cream whisk and to transplant them on the part of the stick.
- Top with raspberries and currants.
- For the meringue, beat up protein foam appearance.
- Gradually add sugar and beat until a solid foam. Enter the raspberry puree and mix gently.
- Transfer the protein in a pastry bag and otsadit on top of the berries in the shape of a cone.
A little sprinkle white sugar and fire gas torch.
There are people who always something is not enough for happiness: for example, pitted cherries or roses without thorns. For those fussy and will suit our cake "rosette": soft, fragrant and did not pricked.
RECIPE cakes "rosette"
What you need: 500 ml of water
250 g of sugar
3 cinnamon sticks
5 clove bud
500 g puff pastry
50 g butter oil - for lubricating
How to cook a cake, "rosette":
- water, pour into a saucepan and heat on the stove.
- the water Add sugar, lemon juice, cinnamon, cloves. Bring the mixture to near boiling.
- Apples wash, cut into thin half-rings.
- Cook apples in syrup for 30 minutes over medium heat.
- Puff pastry roll into a thin layer.
- Cut out the dough strip width 15h2 cm.
- stewed apples, remove the syrup and refrigerate.
- In the strip test apples lay half rings overlap, then take the test strip with the apples roll, to get the rosette.
- Put the roses in the tins for baking.
- Grease roses melted butter.
- Bake at 200 ° C for 20 minutes.
Easy recipes from Alexander Seleznev. Carrot cookies. See videoretsept!
The flowers are always appropriate to give. A cake in the shape of a flower place on the festive table there!
CAKE RECIPE "FLOWER"
What you need:
Biscuit 175 g of honey
1 h. L. lemon juice
70 g sugar
175 g flour
1 h. L. baking powder
Sugar syrup: 100 ml of water
100 g of sugar
20 ml brandy
yoghurt mousse 15 g of gelatin
300 g of yoghurt
300 g of cream
50 g of powdered sugar
raspberry mousse: 10 g of gelatin
200 g raspberry puree
100 g Italian meringues
200 g whipped cream
200 g of raspberry
How to cook the cake "Flower":
- Honey melt in the ladle (1 L) at the plate and bring to the boil.
- The yolks separated from whites. Beat yolks until a fluffy foam. Then add to yolks boiling honey and continue beating until the mixture has cooled to 40 ° C.
- Protein whisk the lemon juice in a blender until foaming. Then add the sugar to proteins and beat until sugar is dissolved.
- sift the flour through a sieve and mix with baking powder.
- Gently mix half the beaten egg whites with the yolks. Then add the flour to the mixture and stir again.
- Add the remaining whites and gently stir again all.
- The resulting dough Put on a baking sheet with a silicone mat and smooth out into a thin layer. Bake the biscuits at a temperature of 210 ° C 7 minutes.
- To sugar syrup and sugar mix water and bring to boil nearly boil (1 minute). Then refrigerate the syrup and add the brandy.
- For the yogurt mousse gelatin, pour a little water and leave to swell. Then melt the gelatin and mix with yogurt. Add the cream and powdered sugar. All carefully mix or whisk if necessary.
- For the raspberry mousse gelatin, pour a little water and leave to swell. Then melt the gelatin and mix with raspberry puree. Connect the resulting mixture with meringue and whipped cream.
- Putting the cake: the bottom of the mold in the shape of a flower pour the raspberry mousse. Put it layer raspberry. Ruletny biscuit soak in sugar syrup. Then, put into shape sponge layer (slightly less than the diameter of the mold). Leave the cake to harden for 15 minutes. Then pour into the cake layer on yoghurt mousse and place another layer on top of biscuit. Remove the cake in the fridge to pour.
- Ready meringue pie garnish and fire using a gas burner.
More new recipes are looking for in a new book by Alexander Seleznev "Festive cakes. Simple recipes ", published by the Publishing House" Eksmo ".