Honeysuckle blanks are prepared so that syrup, compote, jelly, pie and so on can be prepared from them at any time of the year. Regardless of the type of preparation - jam, jam, compote or mousse, honeysuckle berries do not lose their useful properties. So if you have mousse or jam from this healthy berry, then prepare delicious shortcrust pastry baskets with it.
It is necessary
- - 2 cups of flour;
- - 200 g butter;
- - 0, 5 glass of sugar, sour cream;
- - 2 eggs;
- - 20 g of gelatin;
- - a pinch of salt;
- - honeysuckle mousse or jam to fill the baskets.
Instructions
Step 1
Chop the butter into crumbs along with 2 cups flour. Add sour cream, sugar, salt, stir. Knead an elastic, thick dough.
Step 2
Divide the dough into small pieces, knead each into a flat cake, put in a muffin tins, distribute neatly over the sides and bottom. The thickness of the dough should be 5-7 mm on average. Stick the dough in several places with a fork, otherwise the dough will rise, and we do not need this. Bake the baskets for 20 minutes at 220 degrees. They should turn golden.
Step 3
Remove the hot baskets from the molds, put them on a baking sheet, put honeysuckle mousse in each, put them back in the oven for 6-10 minutes. Cool the baskets completely, garnish with fresh honeysuckle berries.
Step 4
Soak gelatin in lukewarm water for 15 minutes, add 1 tbsp. a spoonful of sugar, put on fire, stir until the gelatin is completely dissolved. Cool the jelly, fill them with baskets.
