Fresh berries can be an excellent base for a light dessert - a sweet salad. Combine different shades of flavors, combine sweet and sour, tender and dense berries to create new unusual desserts. And don't forget to top up the salad with a dressing - egg cream, sour cream sauce, or whipped cream.
It is necessary
-
- Blackberry salad:
- 500 g blackberries;
- 150 g sugar;
- 100 g of walnut kernels;
- 2 egg yolks;
- 0.5 glasses of dry white wine;
- 1 teaspoon lemon juice
- Strawberry salad in protein cream:
- 400 g strawberries;
- 3 egg whites;
- 150 g sugar;
- 1 g of dry gelatin.
- Assorted salad of wild and garden berries:
- 100 g of black currant;
- 100 g red currant;
- 100 g small strawberries;
- 100 g blueberries;
- 100 g raspberries;
- 1 glass of sour cream;
- 200 g icing sugar;
- sprigs of fresh mint for decoration.
Instructions
Step 1
Try a simple salad with fresh blackberries - it has a pleasant sour taste and looks great. Sort out and rinse the berries thoroughly, dry them by sprinkling them on a towel. Be careful not to crush the blackberries when handling them. Place the berries in a clear salad bowl and sprinkle them with walnuts, crushed in a mortar.
Step 2
Separate the yolks from the whites and rub them with sugar until whitened. Dilute the egg mixture with dry white wine, add a little lemon juice. Whisk the cream thoroughly and pour over the salad. Refrigerate before serving. Serve with a glass of dry white wine.
Step 3
Those who prefer strawberries should try the original salad with protein cream and cream. Soak gelatin in granules or plates for half an hour in cold water. Wash sweet strawberries thoroughly, removing sepals. Dry the berries on a spread towel. Cut large strawberries into 2 or 4 parts, small ones can be left whole.
Step 4
Separate the whites from the yolks and beat until firm. Add sugar in portions without stopping whisking. Squeeze out the soaked gelatin, dissolve it in a few tablespoons of hot boiled water, stir until completely dissolved, cool. Gently pour the gelatin into the protein foam and grind the mass until completely homogeneous.
Step 5
Add strawberries to the cream, mix gently and spread the mixture over the bowls. Chill the salad well before serving. Whisk the heavy cream into a stiff froth and place on top of the berries. Dry biscuits or shortbread cookies can be served with this salad.
Step 6
Prepare a light salad platter during the picking season for garden and forest berries. Sort black and red currants and blueberries, remove the twigs. Remove sepals from small strawberries. Select large, beautiful yellow and red raspberries. Rinse everything well in several waters and dry on a towel.
Step 7
Layer blueberries, strawberries, red and black currants in transparent bowls. Whip thick sour cream with powdered sugar. Place the sour cream on top of the berries. Garnish each serving with colorful raspberries and mint leaves.
