Desserts are a favorite treat for children and many adults. The word "dessert" came to the Russian language from French, where it means "to clear the table", that is, the last, final, dish. Today, dessert dishes include various types of pastries, fruit salads, as well as jellies, sour cream and custards prepared with the addition of nuts, fruits, berries and gelatin.
How to make the famous Josephine Pudding
Cuisines of different countries are rightfully proud of their distinctive desserts. Many of them are truly famous. This is an exquisite Italian dessert "Tiramisu", and an airy Australian meringue cake with fruits "Anna Pavlova", and a French pie "Saveren" with whipped cream, and English pudding. One of the variants of this popular dish is the Josephine dessert, which can become a real decoration of the table on a holiday. To prepare it you will need:
- 2 tbsp. l. gelatin;
- 1 glass of milk;
- 1 cup granulated sugar;
- ½ kg of dietary cottage cheese;
- any fruit;
- walnuts;
- raisins;
- vanillin;
- lemon zest.
Fill the gelatin with milk to swell for 40-60 minutes. Then put the swollen gelatin on low heat and stir with a spoon until it dissolves. After that, remove the bowl from the heat, add granulated sugar and continue stirring until it is completely dissolved. Combine this mixture with cottage cheese, add vanillin and lemon zest.
When laying out layers, you can swap them. For example, put fruit first; or place berries / fruits between 2 curd layers. And low-fat / diet cottage cheese can be replaced with another cottage cheese product.
Take a special pudding dish (if available) or a shallow 1.5 liter saucepan, about the height of a glass. Rinse the pot and a regular glass with cold water, place the glass in the middle of the pot and place half of the curd mass on the bottom. Top with fresh or canned fruits / berries, pieces of nut kernels, raisins. Put the other half of the cottage cheese on the fruit and layer again with fruits and nuts with raisins.
Then lightly press the top layer into the curd mass, cover the pan with a lid and refrigerate.
When serving from a saucepan, first remove the glass, then gently run a wide knife along the inner wall of the saucepan and place it on a towel soaked in hot water for a second or two. Then tip the pot over onto the platter and the pudding will remain on the plate. It is necessary to overturn very carefully: put a dish on a saucepan instead of a lid and turn everything over together.
Crispy Apple Dessert Recipe
To prepare a delicious apple dessert with a crispy filling, you need to take:
- 4 large sour apples;
- 125 ml of dry white wine;
- 100 g of chocolate (can be with nuts);
- ½ tbsp. l. butter;
- 2 tbsp. l. almond leaves;
- granulated sugar (optional).
If an apple dessert with chocolate filling is prepared for children, then you should replace dry white wine with apple juice.
Wash the apples and, after peeling the tops, carefully remove the cores. Then place the apples in a saucepan and pour in dry white wine. Cover the dish with a lid and simmer for 10 minutes over medium heat.
Grate the chocolate on a coarse grater. Melt the butter in a skillet, add the almond leaves and fry them over medium heat.
Remove the apples from the pan and, while hot, fill with grated chocolate.
On high heat, evaporate the syrup remaining after stewing the apples to half, add a little sugar to it if desired.
Before serving, pour the prepared syrup over the apples stuffed with chocolate and sprinkle with toasted almond leaves.
