Author: Admin

Fresh Fruit and Milk Delight: A Gelatin-Free Dessert

Ingredients:

Tangerines, peeled and sections separated
Kiwis, peeled and sliced
Persimmons, peeled and sliced
Grapefruit, peeled and sections separated
Apple, cored and chopped
Banana, peeled and sliced
8 g agar-agar
50 ml water
350 ml milk
200 grams condensed milk
200 grams sour cream or yogurt

Instructions:

Prepare the Fruit:
Arrange the sliced tangerines, kiwis, persimmons, grapefruit, apple, and banana in individual serving dishes or a large serving bowl.
Prepare the Agar-Agar Mixture:
In a small saucepan, mix the agar-agar with 50 ml of water. Let it soak for about 3-5 minutes.
Heat the mixture over medium heat, stirring constantly, until the agar-agar completely dissolves. Remove from heat.
Mix the Milk Mixture:
In a separate saucepan, gently warm the milk and condensed milk together, just enough to integrate smoothly. Do not boil.
Once the milk is warm, stir in the dissolved agar-agar mixture. Mix well to ensure everything is fully combined.
Combine with Sour Cream or Yogurt:
Remove the milk mixture from the heat. If using yogurt, ensure it’s at room temperature to prevent curdling. Mix the sour cream or yogurt into the milk mixture until smooth.
Assemble the Dessert:
Pour the milk and yogurt mixture over the arranged fruits.
Let the dessert sit until it begins to firm up, then refrigerate for at least 1 hour to fully set.
Serve:
Once set, serve the dessert chilled. It can be garnished with additional fresh fruit or a drizzle of honey for extra sweetness.
Serving Suggestions:

This Fresh Fruit and Milk Delight is an excellent way to end any meal on a light and refreshing note. It’s also perfect as an afternoon snack on warm days. The creamy texture and vibrant flavors of the fruits make this dessert a delightful treat for both kids and adults.

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Enjoy the natural goodness of fruits in this simple, quick, and delicious dessert that’s sure to become a new favorite in your household!

Ingredients:

For the Dough:

• 6 eggs 
• A pinch of salt 
• 80g sugar 
• 60g flour 
• 100g ground hazelnuts 
• 1 teaspoon baking powder 

For the Cream:

• 4 eggs 
• A pinch of salt 
• 100g sugar 
• 120g cornstarch 
• 1L milk 
• 200g butter 
• 200g chocolate 
• 15g cocoa 
• 100g hazelnuts (roasted and chopped) 
• 8g vanilla sugar 

For the Topping:

• 400ml cream (33% fat) 
• 50g sugar 
• 300g cream cheese 

Instructions:

1. Preheat your oven to 180°C (356°F).
2. For the dough, beat 6 eggs with a pinch of salt until frothy. Gradually add 80g of sugar while continuing to beat.
3. Gently fold in 60g of flour, 100g of ground hazelnuts, and 1 teaspoon of baking powder.
4. Pour the dough into a 24x24cm baking pan and bake for 30 minutes.
5. For the cream, whisk 4 eggs with a pinch of salt. Add 100g of sugar and 120g of cornstarch, whisking until well combined.
6. Heat 1L of milk in a saucepan until almost boiling. Gradually add the egg mixture while stirring constantly until it thickens.
7. Remove from heat, add 200g of butter, 200g of chocolate, 15g of cocoa, 100g of roasted and chopped hazelnuts, and 8g of vanilla sugar. Mix until smooth.
8. Pour the cream over the baked dough.
9. Whip 400ml of cream with 50g of sugar until stiff peaks form, then fold in 300g of cream cheese.
10. Spread the cream mixture over the chocolate layer.
11. Allow the cake to cool and set in the refrigerator.
12. Enjoy your scrumptious Christmas cake with family and friends!

• 500 ml water
• 1 teaspoon salt
• 900 g flour
• 200 g melted butter
• 3 onions, finely chopped
• 400 g ground meat (beef, pork, or a mix)
• Additional salt and spices to taste (such as black pepper, paprika, or garlic powder)
• 1 Balcarce pepper (or any sweet pepper), finely chopped
• 1 tomato, chopped
• 27 cm diameter mold (for baking)

Instructions:

1. Prepare the Dough:
   • In a large mixing bowl, combine the flour and 1 teaspoon of salt.
   • Gradually add the water to the flour while stirring, until the mixture starts to come together.
   • Pour in the melted butter and knead until the dough is smooth and pliable. Let it rest while you prepare the filling.
2. Make the Filling:
   • In a skillet over medium heat, sauté the chopped onions and Balcarce pepper until they are soft and translucent.
   • Add the ground meat to the skillet, using a spoon to break it apart. Cook until the meat is thoroughly browned and fully cooked.
   • Stir in the chopped tomato and continue cooking for another few minutes. Season with salt and your chosen spices. Adjust the seasoning as needed and remove from heat to cool slightly.
3. Assemble the Pie:
   • Preheat your oven to 375°F (190°C).
   • Divide the dough in half. Roll out one half to fit the bottom and sides of your 27 cm diameter mold.
   • Spoon the meat mixture into the pie crust. Roll out the second half of the dough and lay it over the top to cover the filling. Press and seal the edges by crimping them with a fork or using your fingers.
   • Create a few small slits in the top crust to allow steam to escape while baking.
4. Bake the Pie:
   • Place the pie in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and flaky.
5. Serve:
   • Let the pie cool slightly before slicing. Serve warm, possibly accompanied by a light salad or steamed vegetables to complete the meal.

Conclusion: This Gourmet-Inspired Meat and Pepper Pie combines simple ingredients to create a meal that’s bursting with flavor and elegance.

The combination of tender, spiced meat and sweet peppers encased in a rich, buttery pastry makes for a dish that’s both satisfying and reminiscent of a meal you might enjoy at a fancy restaurant.

Enjoy the lavish tastes and textures of this dish at your next dinner, and savor the luxury of fine dining in the comfort of your own home.

Ingredients
For the Lemon Curd:

Lemon juice from 2 lemons (100 ml / ~2/5 cup)
Water (100 ml / ~2/5 cup)
Sugar (120 g / 2/3 cup)
Cornstarch (30 g / 3 tbsp)
Turmeric (1/3 tsp), for color
For the Raspberry Sauce:

Raspberries (100 g / 3.5 oz)
Sugar (70 g / 1/3 cup)
Pectin (3 g / 2/3 tsp)
For the Whipped Cream:

Whipped cream 33-38% fat content (250 ml / 1 cup)
Sugar (50 g / 1/4 cup)

Directions

Prepare the Lemon Curd:
In a saucepan, combine lemon juice, water, sugar, cornstarch, and turmeric.
Cook over low heat, stirring continuously, until the mixture thickens.
Remove from heat and allow to cool. Transfer to the refrigerator to chill.

Make the Raspberry Sauce:
In a separate saucepan, combine raspberries, sugar, and pectin.
Bring to a boil, then simmer for about 3 minutes until slightly thickened.
Remove from heat and let it cool. Chill in the refrigerator.

Prepare the Whipped Cream:
In a mixing bowl, whip the cold whipped cream and sugar together until stiff peaks form.
Reserve about 3-4 tablespoons of whipped cream for garnish.

Assemble the Mousse:
Mix the chilled lemon curd with the whipped cream until well combined.
Transfer the lemon mousse mixture into a piping bag.

Serve:
Pipe the lemon mousse into serving glasses or bowls.
Drizzle the chilled raspberry sauce over the mousse.
Optionally, garnish with reserved whipped cream.
Serve chilled and enjoy!

Serving Suggestions
Garnish with fresh mint leaves or a sprinkle of lemon zest for added freshness.
Pair with a crisp white wine or sparkling water for a refreshing dessert experience.
Serve alongside a light salad or a delicate appetizer to balance out the flavors.

Cooking Tips
Chill Everything: Make sure the whipped cream and lemon curd are well chilled for best results.
Consistent Texture: Stir the lemon curd continuously to avoid lumps and ensure a smooth consistency.
Cool Completely: Let the raspberry sauce cool completely before using to avoid melting the mousse.