The finalist of season 5 of the show “Masterchef” Catherine the Great shares recipes air desserts.
Spring is the time of ease, so we are changing warm sweaters on delicate dresses (although sometimes the reverse process) and refuse hearty “winter” food. Besides, beach season is around the corner, you need to keep yourself in shape. So protein desserts will now be very out of place.
This legendary dessert was first cooked for the famous ballerina Anna Pavlova in 1929. Authored recipes gourmet treats are still arguing Australia and New Zealand. Now in a longstanding dispute and you can join 🙂
Ingredients: 4 egg whites, 200 g sugar, 500 ml 30%-nykh of cream, 1 tsp corn starch, 3 kiwi.
Add to the whites a pinch of salt and beat with a mixer for 10-15 minutes, gradually adding powdered sugar (150 g), and in the end – 1 teaspoon of starch. Cover a baking sheet with parchment paper. Put the whites and bake about 30 minutes at a temperature of 120 °C. Whisk the cream with the remaining sugar until soft peaks form. Take out the cake from oven and allow to cool. Upload the cream and decorate with thin slices of kiwi.
– Utensils should be dry, and the egg whites – chilled, otherwise they will not stray.
– Whip the cream with a mixer is necessary at low revs, not turned into oil.
– The cake is better to bake in advance and allow to cool in the oven.
Kiwi can be replaced with berries or your favorite fruit.
Meringue with nuts and chocolate cream
For the meringue: 4 egg whites, 200 g sugar, 50 g chopped hazelnuts, 1 tsp of lemon juice.
For the cream: 100 g dark chocolate, 50 g cream, 50 g chopped hazelnuts.
Whisk the whites, gradually adding sugar, until the mixture becomes thick and glossy. At the end pour the lemon juice. Add chopped nuts to the mixture and gently stir with a spatula. Using a pastry bag spread egg whites on the baking paper. Bake 30 minutes at a temperature of 120 °C. Melt the chocolate in a water bath. Whisk the cream and add to the mixture the melted chocolate and hazelnuts. Lubricates meringue cream.
– Hazelnut with success is replaced with cashews, almonds or nuts.
Don’t forget to leave a little melted chocolate and nuts for decoration
Products: 200 g strawberries, 3 egg whites, 80 g sugar, 15 g of corn starch, butter.
Whisk the strawberries with the cornstarch in a blender. Mix the sugar with water (25 ml), bring to a boil. Remove from heat and allow to cool slightly. Whip the egg whites. Carefully pour the syrup into the whites and add strawberry puree. Ceramic coat the molds with butter, sprinkle with sugar and fill with mixture 3/4 full. Lightly tap molds on table to release excess air. Bake the soufflé at 180 °C 10–15 minutes.
– Do not open the oven during baking.
For the soufflé can take other berries.
– If you use frozen berries (out of season) before pre-dry them with paper towels.
The most delicious cookies in the world
Products: 200 g of cottage cheese, 320 g flour, 250 g sugar, 200 g butter, a bag of vanilla sugar, 2 eggs, 0.5 tsp soda, 100 g of candied fruits.
Pass the cottage cheese through a sieve. Add 50 g of sugar, 2 egg yolks, baking soda, flour and melted butter. Knead the dough and put in refrigerator for 1 hour. Whisk 2 protein chilled, gradually adding 200 grams of sugar. Roll out the dough, grease with beaten egg whites and sprinkle with candied fruit. Roll a sausage and cut into her rolls with a thickness of 1 see Bake for 30–40 minutes in preheated oven.
– Use parchment paper – then do not have to wash the baking sheet.
If lying around in the fridge of gold children’s cottage, we find it to good use. Reduce proportion: take only 100 g of cheese, 100 g sugar and vanilla sugar do not use at all.
– Candied fruits can be replaced with finely chopped marmalade, dried apricots, raisins or your favorite nuts. If they are not at hand, feel free to skip this step.