Cream, soufflé and mousse are the most delicate desserts that melt in your mouth, which, moreover, are not very difficult to prepare. Traditionally, they are served in glass serving bowls and garnished with whipped cream, fresh mint leaves, pieces of fruit and berries.
Lemon cream
Ingredients:
- Juice and zest of 3 lemons;
- 300 g icing sugar;
- 150 g of high-quality butter;
- 4 egg yolks;
- lemon or orange for decoration.
Preparation:
1. Stir in butter, powdered sugar, raw egg yolks, lemon juice and finely grated zest, softened at room temperature. Pour the mixture into a saucepan.
2. Place the container on a steam bath (on a large-diameter pot of hot water) and cook over low heat for 8-10 minutes, whisk the mixture intensively all this time with a hand mixer. The result should be a light mass, thick enough in consistency.
3. Spread the cream into glass bowls or vases. Wash the lemon or orange without peeling, cut into thin round slices and decorate the vases with cream with them. Add fresh mint sprigs as a garnish, if desired. This cream can be eaten directly from vases or spread on a bagel.
Banana soufflé
Ingredients:
- 60 g banana pulp;
- 4 egg whites;
- 35 g sugar.
Preparation:
1. Mash the banana pulp with a fork. Beat the whites with a whisk or mixer until fluffy. Stir in the granulated sugar and egg whites. Stir the mixture gently so that the proteins do not fall off too much.
2. Grease a ceramic dish with a thin layer of oil, put the banana-protein mixture and put in an oven preheated to 180 ° C for 10-15 minutes. Sprinkle the finished soufflé with icing sugar before serving.
Berry souffle
Ingredients:
- 300 g of any juicy berries, for example, strawberries;
- 200 ml of cream with a fat content of at least 33%;
- 150 g sugar;
- 2 tbsp. tablespoons of gelatin;
- 150 ml of boiled water.
Preparation:
1. Pour gelatin into a bowl and fill with cold drinking water, leave it to swell for the time indicated in the instructions on the package. Pour the swollen gelatin into a saucepan, place in a water bath and dissolve over low heat until the gelatin grains are completely dissolved. Then let cool.
2. Thoroughly rinse and sort the berries (you can also use frozen ones). Place them in a blender bowl and chop until smooth. Whip heavy cream with granulated sugar using a mixer or blender with a whisk attachment. Add berry puree and loose, unheated gelatin. Stir.
3. Spread the mixture into glass bowls or vases, and then place in the refrigerator for about 4 hours to harden the dessert. Garnish with berries or cream roses before serving.
Chocolate muss
Ingredients:
- 200 g of dark chocolate;
- 100 g sugar;
- 3 eggs;
- 3 tbsp. tablespoons of thick sour cream or heavy cream;
- zest of 1 orange.
Preparation:
1. Break the chocolate, place in a saucepan and place in a large pot of hot water to create a steam bath. Melt the chocolate over low heat, making sure that no water gets into the saucepan. You can do it easier and melt the chocolate in the microwave.
2. Beat egg yolks with granulated sugar until firm foam, add to chocolate, stir in finely grated orange zest. Then add sour cream and gradually whipped egg whites. Stir the mousse gently, distribute in vases and refrigerate. Garnish with caps of whipped cream and chocolate chips before serving.
