Creamy Lemon Mousse with Raspberry Sauce

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.

Crusty Mini Baguettes: A Taste of France in Your Kitchen

Ingredients

For 8 mini baguettes:

• 2 1/2 cups (320 g / 11.3 oz) bread flour
• 3/4 cup + 2 tbsp (210 ml) water
• 1 tsp (3 g) brewer’s yeast or 1/2 tsp (2 g) dry yeast
• 1 tsp (5 g) sugar
• 1 tsp (5 g) salt

Detailed Instructions

1. Begin by combining the bread flour, yeast, sugar, and salt in a large mixing bowl. If using dry yeast, ensure it’s not in direct contact with the salt, as salt can inhibit yeast activity. Whisk these dry ingredients together to ensure even distribution.
2. Gradually add the water to the dry ingredients, mixing as you go. You may need to adjust the amount of water slightly depending on the humidity and the exact protein content of your flour. The goal is to form a shaggy dough that comes together but isn’t too sticky.
3. Turn the dough out onto a clean, lightly floured surface and begin kneading. This step is crucial for developing the gluten structure that gives baguettes their characteristic chewy texture. Knead for about 10 minutes until the dough becomes smooth and elastic. To test if it’s ready, gently press your finger into the dough – it should spring back slowly.
4. Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free place for about 1 hour. The ideal temperature for rising is around 75°F to 80°F (24°C to 27°C). The dough should roughly double in size.
5. After the first rise, gently punch down the dough to release the gas bubbles that have formed. This helps to redistribute the yeast and sugar, leading to a more even second rise.
6. Divide the dough into 8 equal portions. You can use a scale for precision, but eyeballing it works too. Each portion should be about 65-70 grams.
7. Shape each portion into a mini baguette. To do this, flatten the dough slightly, then fold it lengthwise and pinch the seam to seal. Roll gently with your hands to elongate the dough, tapering the ends slightly for that classic baguette shape.
8. Place the shaped mini baguettes on a baking sheet lined with parchment paper. Leave enough space between each baguette for them to expand. Cover the baguettes loosely with a clean kitchen towel or lightly oiled plastic wrap and let them rise for another 30 minutes.
9. While the baguettes are in their final rise, preheat your oven to 425°F (220°C). If you have a baking stone, place it in the oven now to heat up. Also, place an empty baking pan on the bottom rack of the oven – we’ll use this to create steam later.
10. Just before baking, use a sharp knife or a bread lame to score the tops of the baguettes. Make 3-4 diagonal slashes across each baguette. These cuts allow the bread to expand properly during baking and create that classic baguette appearance.
11. Slide the baking sheet with the baguettes into the preheated oven. Quickly pour about 1 cup of hot water into the empty baking pan at the bottom of the oven and close the door immediately. This creates steam, which helps develop a crispy crust.
12. Bake for 15-20 minutes, or until the baguettes are golden brown and sound hollow when tapped on the bottom. The exact baking time may vary depending on your oven, so keep an eye on them after the 15-minute mark.
13. Once baked, transfer the mini baguettes to a wire rack to cool. This allows air to circulate around the bread, preventing the bottom from becoming soggy.

Crusty Mini Baguettes: A Taste of France in Your Kitchen

Ingredients

For 8 mini baguettes:

• 2 1/2 cups (320 g / 11.3 oz) bread flour
• 3/4 cup + 2 tbsp (210 ml) water
• 1 tsp (3 g) brewer’s yeast or 1/2 tsp (2 g) dry yeast
• 1 tsp (5 g) sugar
• 1 tsp (5 g) salt

Detailed Instructions

1. Begin by combining the bread flour, yeast, sugar, and salt in a large mixing bowl. If using dry yeast, ensure it’s not in direct contact with the salt, as salt can inhibit yeast activity. Whisk these dry ingredients together to ensure even distribution.
2. Gradually add the water to the dry ingredients, mixing as you go. You may need to adjust the amount of water slightly depending on the humidity and the exact protein content of your flour. The goal is to form a shaggy dough that comes together but isn’t too sticky.
3. Turn the dough out onto a clean, lightly floured surface and begin kneading. This step is crucial for developing the gluten structure that gives baguettes their characteristic chewy texture. Knead for about 10 minutes until the dough becomes smooth and elastic. To test if it’s ready, gently press your finger into the dough – it should spring back slowly.
4. Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free place for about 1 hour. The ideal temperature for rising is around 75°F to 80°F (24°C to 27°C). The dough should roughly double in size.
5. After the first rise, gently punch down the dough to release the gas bubbles that have formed. This helps to redistribute the yeast and sugar, leading to a more even second rise.
6. Divide the dough into 8 equal portions. You can use a scale for precision, but eyeballing it works too. Each portion should be about 65-70 grams.
7. Shape each portion into a mini baguette. To do this, flatten the dough slightly, then fold it lengthwise and pinch the seam to seal. Roll gently with your hands to elongate the dough, tapering the ends slightly for that classic baguette shape.
8. Place the shaped mini baguettes on a baking sheet lined with parchment paper. Leave enough space between each baguette for them to expand. Cover the baguettes loosely with a clean kitchen towel or lightly oiled plastic wrap and let them rise for another 30 minutes.
9. While the baguettes are in their final rise, preheat your oven to 425°F (220°C). If you have a baking stone, place it in the oven now to heat up. Also, place an empty baking pan on the bottom rack of the oven – we’ll use this to create steam later.
10. Just before baking, use a sharp knife or a bread lame to score the tops of the baguettes. Make 3-4 diagonal slashes across each baguette. These cuts allow the bread to expand properly during baking and create that classic baguette appearance.
11. Slide the baking sheet with the baguettes into the preheated oven. Quickly pour about 1 cup of hot water into the empty baking pan at the bottom of the oven and close the door immediately. This creates steam, which helps develop a crispy crust.
12. Bake for 15-20 minutes, or until the baguettes are golden brown and sound hollow when tapped on the bottom. The exact baking time may vary depending on your oven, so keep an eye on them after the 15-minute mark.
13. Once baked, transfer the mini baguettes to a wire rack to cool. This allows air to circulate around the bread, preventing the bottom from becoming soggy.

Ingredients

For the Dough:

• • 120 ml warm Water

• • 240 ml warm Milk
  • 15 g (1 tbsp) Sugar
  • 8 g (2 tsp) Yeast

• • 40 g (3 tbsp) Olive Oil
  • 540 g All-Purpose Flour
  • 6 g (1 tsp) Salt

For the Filling:

• • 2 tbsp Olive Oil
  • 1 tbsp minced Garlic or Paste

• • 200 g (1 medium-sized) Onion (chopped)
  • 400 g minced Meat (mutton, beef, or chicken)
  • 1 tsp Paprika Powder

• • 1 tsp Cumin Powder
  • 1 tsp Oregano
  • 1 tsp Red Pepper

• • 1/2 tsp Turmeric
  • 1 tsp Black Pepper
  • 1 tsp Salt (or to taste)

• 3 tbsp fresh Coriander (chopped)
• 1 beaten Egg (for egg wash)

For the Cheese Filling:

• • 400 g (2 cups) Mozzarella Cheese
  • 260 g (1 cup) Feta Cheese / Cottage Cheese
  • 2-3 tbsp fresh green Coriander

• • 1 tsp dried Parsley
  • 1 tsp Aleppo pepper / Red pepper flakes
  • Sesame seeds / Nigella seeds for topping

Step-by-Step Instructions

Step 1: Prepare the Dough

Activate the Yeast: In a bowl, combine warm water, warm milk, sugar, and yeast. Stir gently and let it sit for about 10 minutes until frothy.

Mix the Dough: In a large mixing bowl, combine all-purpose flour and salt. Create a well in the center and add the activated yeast mixture and olive oil.

Knead the Dough: Mix until a rough dough forms, then knead on a floured surface for about 8-10 minutes until the dough is smooth and elastic.

First Rise: Place the kneaded dough in a lightly greased bowl, cover with a kitchen towel, and let it rise in a warm place for 1-1.5 hours or until doubled in size.

Step 2: Prepare the Filling

Cook the Onions: In a skillet, heat olive oil over medium heat. Add minced garlic and chopped onions; sauté until softened and translucent.

Add Minced Meat: Stir in the minced meat of your choice, breaking it apart with a spatula. Cook until browned.

Season the Meat: Add paprika, cumin, oregano, red pepper, turmeric, black pepper, and salt. Stir well and cook for another 5-7 minutes. Remove from heat and stir in fresh coriander. Allow to cool slightly.

Step 3: Assemble the Rolls

Prepare the Cheese Filling: In a separate bowl, combine mozzarella cheese, feta cheese, fresh green coriander, dried parsley, and Aleppo pepper. Mix well.

Shape the Rolls: Once the dough has risen, punch it down and divide it into equal portions (about 10-12). Roll each piece into a circle (about 5-6 inches in diameter).

Add Fillings: Place a spoonful of the meat filling and a spoonful of the cheese mixture in the center of each circle. Fold the dough over to create a half-moon shape and pinch the edges to seal tightly.

Egg Wash: Place the filled rolls on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish. Sprinkle sesame seeds or nigella seeds on top.

Step 4: Bake the Rolls

Preheat Oven: Preheat your oven to 180°C (350°F).

Bake: Bake the rolls for 20-25 minutes, or until they are golden brown and cooked through. Allow them to cool for a few minutes before serving.

Cooking Tips

Customize the Filling: Feel free to adjust the spices and herbs based on your preferences. Adding chopped bell peppers or spinach can enhance the flavor and nutrition.

Check the Dough: The dough should be soft and slightly tacky, but not sticky. Adjust the flour as needed while kneading.

Make Ahead: You can prepare the filling in advance and store it in the refrigerator for up to 2 days before assembling the rolls.

Chocolate Nut Cake with Cream Cheese Filling and Chocolate Glaze
This Chocolate Nut Cake is a rich, decadent dessert featuring layers of moist cake made with kefir and cocoa powder, filled with a creamy mixture of cream cheese and boiled condensed milk, and topped with a smooth, glossy chocolate glaze. The combination of dark chocolate, almonds, and hazelnuts adds texture and flavor to every bite, making it perfect for special occasions or whenever you’re craving an indulgent treat. The cake is easy to prepare and the kefir adds a slight tang to the batter, keeping the cake moist and flavorful.

Full Recipe:
Ingredients:
For the Cake:
150g butter (at room temperature)
1/4 tsp salt

300g sugar
3 chicken eggs
150ml vegetable oil

330g flour
270ml kefir
1 tbsp cocoa powder

1 tsp baking soda
1 tsp baking powder
350g soft cream cheese

2 tbsp boiled condensed milk
100g dark chocolate (melted)
100g almonds (roughly chopped)

100g hazelnuts (roughly chopped)
For the Chocolate Glaze:
600g dark chocolate (melted)
70ml vegetable oil

Step-by-Step Instructions:
Step 1: Prepare the Cake Batter
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
Cream the Butter and Sugar:
In a large bowl, beat the 150g of softened butter and 300g of sugar until light and fluffy, about 2-3 minutes.

Add the Eggs and Oil:
Gradually add the eggs one at a time, beating well after each addition. Then, slowly pour in 150ml of vegetable oil while continuing to mix until well combined.

Combine Dry Ingredients:
In a separate bowl, sift together the 330g of flour, 1 tbsp cocoa powder, 1 tsp baking soda, 1 tsp baking powder, and 1/4 tsp salt.
Add Dry Ingredients and Kefir:
Alternately add the flour mixture and 270ml of kefir to the wet mixture, starting and ending with the dry ingredients. Mix just until combined, making sure not to overmix.

Add the Nuts:
Fold in the roughly chopped almonds and hazelnuts, distributing them evenly through the batter.

Step 2: Bake the Cake
Divide and Bake:
Pour the batter evenly into the prepared cake pans and smooth the tops. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
Cool the Cakes:
Once baked, remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.

Step 3: Prepare the Cream Cheese Filling
Mix the Cream Cheese and Condensed Milk:
In a medium bowl, beat the 350g of soft cream cheese with 2 tablespoons of boiled condensed milk until smooth and creamy.

Add Melted Chocolate:
Fold in 100g of melted dark chocolate, mixing until fully combined. Set the filling aside to firm up slightly while the cakes continue to cool.
Step 4: Assemble the Cake
Layer the Cakes:
Once the cakes have cooled, place one cake layer on a serving plate or cake stand. Spread half of the cream cheese filling evenly over the top.

Add the Second Layer:
Place the second cake layer on top of the filling and gently press down. Spread the remaining cream cheese mixture over the top layer, smoothing it evenly.

Step 5: Prepare the Chocolate Glaze
Melt the Chocolate:
In a microwave-safe bowl, melt 600g of dark chocolate in 30-second intervals, stirring after each interval to avoid burning.
Add Vegetable Oil:
Once the chocolate is fully melted, stir in 70ml of vegetable oil to create a smooth, glossy glaze.

Step 6: Glaze the Cake
Pour the Glaze:
Once the cake is assembled and the filling is set, pour the melted chocolate glaze over the top of the cake, allowing it to drip down the sides for a beautiful finish.

Let the Glaze Set:
Let the glaze set at room temperature for about 30 minutes, or place the cake in the refrigerator for a quicker setting time.
Step 7: Garnish and Serve
Garnish:
Optionally, sprinkle extra chopped nuts or grated chocolate on top of the cake for added texture and decoration.

Serve:
Slice the cake and serve it on its own, or pair it with a scoop of vanilla ice cream or a drizzle of extra chocolate sauce.

Cooking Tips:
Room Temperature Ingredients: Ensure the butter, eggs, and cream cheese are at room temperature before mixing. This helps the ingredients blend together more easily and results in a smoother batter and filling.
Avoid Overmixing: When combining the dry and wet ingredients, mix just until the flour is incorporated. Overmixing can result in a dense cake instead of a light, fluffy texture.
Nut Alternatives: Feel free to experiment with different nuts if you prefer—pecans or walnuts are great alternatives to almonds and hazelnuts.

Melt the Chocolate Carefully: When melting chocolate in the microwave, be sure to stir it every 30 seconds to prevent it from burning.
Storing the Cake: This cake stores well in the refrigerator and can be made a day in advance, allowing the flavors to meld together beautifully.
Storage:
Refrigeration: Store leftover cake in an airtight container in the refrigerator for up to 3-4 days. The cream cheese filling and chocolate glaze will remain fresh when kept chilled.

Freezing: You can freeze the cake (without the glaze) by wrapping it tightly in plastic wrap and placing it in a freezer-safe container for up to 2 months. Thaw the cake in the refrigerator overnight before glazing and serving.
Reheating: This cake is best enjoyed at room temperature, so if refrigerated, allow it to sit out for 20-30 minutes before serving.
Nutritional Facts (per serving, based on 12 servings):
Calories: 550

Total Fat: 40g
Saturated Fat: 18g
Cholesterol: 125mg

Sodium: 250mg
Carbohydrates: 48g
Fiber: 4g

Sugar: 30g
Protein: 9g

Banana Foster Pudding

Ingredients

6 egg yolks
125 grams of sugar
1 teaspoon of vanilla flavoring
2 bananas that are ready to eat.
1 liter of milk
3 tablespoons of cornstarch
20 milliliters of milk
For a dessert called Bananas Foster:

10 grams of butter
50 grams of sugar
1 Banana

Preparation

Take six eggs and separate the yellow part from the white part. Put the yellow parts in a big bowl.
Mix in sugar and vanilla extract until well blended.
In a bowl, put ripe bananas and crush them with a fork. Then, add the crushed bananas to the mixture of egg yolks and mix everything well.
Pour milk over the mixture of egg yolk and banana, then whisk everything together.
Put the cornstarch in a small bowl and pour in some milk. Stir until the cornstarch is completely dissolved.
Add the milk and cornstarch mix to the bowl with the egg yolk and banana mix. Stir everything together well.
Put the mix in a pot and cook on low heat while stirring with a whisk to prevent it from sticking to the pot.
Keep cooking for around 10 minutes or until the mixture becomes thicker.
Put the mixture into 4 small dessert cups, allow them to cool and solidify.
Put butter in a pan and let it melt.
Sprinkle sugar on top of melted butter, stir thoroughly, and heat until melted.
Slice a banana, put it in the caramel, and stir until the banana is covered with caramel.
Put the bananas foster on top of the banana pudding, then refrigerate for at least 3 hours or until firm.

Banana Nut Muffins Recipe

These banana nut muffins are a delicious and easy way to enjoy ripe bananas, packed with flavor and a hint of crunch from the chopped nuts. Perfect for breakfast, a snack, or a treat with your afternoon tea, these muffins are soft, moist, and full of banana goodness.

Ingredients:

• 1 1/2 cups (180 grams) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 ripe bananas, mashed
• 3/4 cup (150 grams) granulated sugar
• 1/3 cup (80 milliliters) vegetable oil or melted butter
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1/2 cup (60 grams) chopped nuts (walnuts or pecans)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with butter or non-stick spray to prevent the muffins from sticking.

2. Prepare the Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set the bowl aside while you work on the wet ingredients.

3. Mix the Wet Ingredients: In a separate large bowl, mash the ripe bananas using a fork or potato masher until they are smooth with a few lumps. Add the granulated sugar, vegetable oil (or melted butter), beaten egg, and vanilla extract. Stir until all the ingredients are well combined.

4. Combine Wet and Dry Ingredients: Add the dry ingredients into the banana mixture. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can lead to dense muffins. If the batter looks a little lumpy, that’s perfectly fine.

5. Add the Nuts: Fold in the chopped walnuts or pecans, making sure they are evenly distributed throughout the batter.

6. Fill the Muffin Tin: Spoon the batter into the muffin cups, filling each cup about two-thirds full. You can use an ice cream scoop for evenly sized portions.

7. Bake: Place the muffin tin in the preheated oven and bake for about 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs attached.

8. Cool and Serve: Remove the muffins from the oven and let them cool in the tin for 5 minutes. After that, transfer the muffins to a wire rack to cool completely. Serve and enjoy with your favorite hot drink!

Tips:

• If you want to add an extra layer of flavor, sprinkle a little sugar on top of each muffin before baking.
• These muffins freeze well. Simply store them in an airtight container for up to 3 months and reheat as needed.

This recipe is a great way to use overripe bananas and turns them into a sweet, comforting snack!

Microwave Chocolate Dessert With Just 3 Ingredients

Craving something sweet, chocolaty, and super easy to make? This Microwave Chocolate Dessert is the answer! With only three ingredients, you can whip up a rich, velvety treat that will satisfy your chocolate cravings in no time. Here’s how to make this indulgent yet simple dessert.

Ingredients:

• 7 oz (200 grams) dark chocolate or semi-sweet chocolate
• 14 oz (395 grams) sweetened condensed milk
• 1 cup cocoa powder

Instructions:

1. Melt the Chocolate: Start by breaking the dark chocolate into small pieces and placing them in a microwave-safe bowl. Microwave the chocolate in 30-second intervals. Stir after each interval to ensure even melting. This process will take about 1 to 1.5 minutes, depending on your microwave. Keep stirring until the chocolate is completely smooth and fully melted.
2. Combine the Sweetened Condensed Milk: Once the chocolate has melted, pour in the sweetened condensed milk. Stir the mixture well until the chocolate and milk are fully combined. The condensed milk adds sweetness and creaminess to the dessert, making it smooth and rich.
3. Add Cocoa Powder: Now, add ½ cup of the cocoa powder to the chocolate mixture and stir until smooth. You want the cocoa powder to blend in completely, giving the dessert a deep chocolate flavor. After the first ½ cup is fully mixed, add the remaining ½ cup of cocoa powder and continue stirring until the mixture is thick, smooth, and homogeneous.
4. Prepare the Dish: Line a glass or square dish with plastic wrap to make removing the dessert easier later on. Pour the chocolate mixture into the dish, spreading it evenly with a spatula or spoon. Use the back of the spoon to smooth out the surface.
5. Chill the Dessert: Refrigerate the dish for 2 to 3 hours, or until the chocolate mixture has set and is firm to the touch. You want it to have a dense, fudge-like consistency.
6. Serve: Once the dessert is chilled and firm, remove it from the dish and peel off the plastic wrap. Dust the top lightly with additional cocoa powder for a polished finish. Cut the dessert into small squares or bite-sized pieces. It’s ready to serve and enjoy!

Tips:

• You can also drizzle the dessert with melted chocolate or add a sprinkle of sea salt on top for an extra flavor boost.
• If you prefer a sweeter version, you can use milk chocolate instead of dark or semi-sweet.

This microwave chocolate dessert is not only quick and easy but also utterly decadent. Whether you’re having a cozy night in or need a quick dessert for guests, this recipe is sure to impress!

How to Make Creamy 4-milk ice cream pie

Try the Four-Milk Frozen Cake and be amazed by its irresistible flavor. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

Recipe Ingredients:

For the Four Milk Cream:

• 1 cup of heavy cream (200 ml)
• 1 cup of coconut milk (200 ml)
• 1 ⅔ cups of whole milk (400 ml)
• 1 can of sweetened condensed milk
• 3 tablespoons of cornstarch
• 4 tablespoons of powdered milk

For the Crunchy Crumble:

• 2 cups of milk cookies (200 grams)
• 2 tablespoons of melted butter

For the Topping:

• 1 cup of whipped cream (200 ml)

Instructions:

Four-Milk Cream:

First, in a saucepan, combine the condensed milk, cornstarch, and heavy cream, stirring well until the cornstarch is fully dissolved.

Then, add the coconut milk, whole milk, and powdered milk. Next, stir until the mixture becomes smooth. After that, cook over medium heat, stirring constantly, until it thickens to a syrup-like consistency. Once done, turn off the heat and let it cool.

Crunchy Crumble:

Initially, crush the milk biscuits in a food processor or blender until you achieve a crumbly texture. Then, transfer to a bowl and mix with the melted butter until the mixture becomes moist. Set aside.

Assembling the Pie:

First, in a glass dish approximately 10 x 7 x 2.5 inches, spread ⅓ of the four-milk cream on the bottom. Next, add half of the crumble, pressing lightly. After that, spread the remaining cream, leveling it evenly. Finally, top with the remaining crumble, saving a small portion for decoration.

Homemade zero-carb dessert

Today we’re going to learn how to make zero-carb dessert using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

How to Make Homemade zero-carb dessert?
This low-carb chicken bread recipe is perfect for those seeking healthy alternatives compatible with ketogenic or low-carb diets, as well as for diabetics looking to manage their blood sugar levels. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

Recipe Ingredients:
2 cups of shredded cooked chicken (about 14 ounces or 400 grams)
1 tablespoon of olive oil
2 to 3 eggs (adjust for desired consistency)
1 ½ ounces of shredded light mozzarella cheese (40 grams)
Oregano to taste
Salt to taste
Garlic powder or freshly grated garlic to taste
Black pepper to taste (optional)
Directions

Instructions:
Chicken Preparation:
First, cook the chicken in water without adding salt or seasonings. Then, shred it or cut it into small pieces to make processing easier.

Dough Preparation:
Next, in a food processor or blender, add the chicken, olive oil, one egg, salt, garlic to taste, and black pepper if desired. Blend until you get a homogeneous and pasty dough. After that, adjust the number of eggs as needed to achieve the ideal consistency.

Preparing the Glass Dish:
Afterward, preheat the oven to 356 °F (180 °C). Grease a glass dish with olive oil or line it with parchment paper to prevent the dough from sticking.

Assembly:
Then, transfer the dough to the glass dish and spread it evenly with a spatula. Keep the layer thin for a crispier result.

First Bake:
Next, bake for approximately 20 minutes, or until the dough is firm and slightly golden at the edges.

Adding the Topping:
Remove from the oven and top with shredded mozzarella, garlic, and oregano. You can also add other herbs of your choice.

Gratinating:
Then, return the dish to the oven for another 5 minutes, or until the cheese is melted and gratinated.

Finishing Touch:
Finally, let it cool briefly before cutting into portions. To finish, serve warm or at room temperature.

he dough should be pasty and pliable. Adjust with more eggs or olive oil if needed.

Important Notes:

Dough Consistency: Customization: Add seasonings and herbs of your choice to vary the flavor. Seeds like chia or flaxseed can enrich the recipe.
Storage: Keep refrigerated for up to 3 days or freeze for up to 1 month.

MAGNUM ICE CREAM
INGREDIENTS :
– 1 can evaporated milk
– 1 can condensed milk
– 1 pack all-purpose cream
– 4 to 5 bars chocolate
– Crushed Almonds( optional)
INSTRUCTIONS :
– Prechill 1 pack of all-purpose cream, 1 can of condensed milk, and 1 can of evaporated milk.
– Pour the chilled 1 pack of all-purpose cream, 1 can of condensed milk, and 1 can of evaporated milk into the blender and mix vigorously until all ingredients are well blended.
Add crushes almonds if you want & mix well. Set aside for later.
– For the chocolate coating, first, prepare and use a double boiler to in melting the bar of chocolates.
– Melt 4 to 5 bars of chocolate (for this recipe, chose the combination of Milky and Dark flavor of Goya chocolate bar).
– Transfer the melted chocolate to a pastry bag or a squeeze bottle.
– Pour a portion of the melted chocolate in an ice candy plastic bag enough to evenly coat the almost full portion of the bag.
– Use a funnel to pour the ice cream mixture inside of the ice candy bag.
– Squeeze tightly by twisting downward and tie the opening of the ice candy bag to seal the ingredients inside.
-Freeze overnight. Serve for merienda or as dessert after a meal.
Enjoy