Traditional recipes

Dessert with chocolate and fruit jelly

Dessert with chocolate and fruit jelly

I chopped the dark chocolate and melted it together with 10 ml of sour cream in the microwave (1 minute at maximum power).

With the help of a brush I drew 2 squares of chocolate on baking paper. I used it for chocolate squares ¾ made of melted chocolate. I used the rest of the chocolate to make 2 halves of the circle. For these, I also drew 2 strips of chocolate on baking paper with the help of a brush. Each baking paper (the chocolate was on the outside) I wrapped it around a round shape so that the chocolate would ring only ½ from the diameter of the shape. I let the chocolate harden overnight. The next day I carefully unwrapped the chocolate squares, then the 2 crescents.

I broke the white chocolate into pieces and melted it together with 90 ml of whipped cream (2 minutes at maximum power in the microwave). I left the cream in the fridge for 3 hours to cool. After 3 hours I mixed the cream with the mixer and I got a consistent cream.

On the plate on which we are going to serve the dessert, with the help of the pos, we made small popcorns arranged on an area equal to that of a square of dark chocolate. On top of the white chocolate I put a square of dark chocolate. In the middle of the square of dark chocolate I put a little white chocolate, above it I put a crescent of chocolate. In the middle of it I put a little white chocolate and decorated with a strawberry.

I washed the well-washed strawberries with the help of the stick blender. I mixed the orange juice with 2 gr agar agar and left it on the fire for 2 minutes, then I mixed it with the strawberry puree. I homogenized the composition well and poured it into a glass.

I peeled the kiwi peeled with the help of the stick blender. I mixed the ice tea with 2 gr agar agar and left it on the fire for 2 minutes, then I mixed it with the kiwi puree. I mixed the composition well and poured it into a glass identical to the one used for the strawberry jelly. I left the jelly overnight, but it could be used after about 30 minutes.

From the 2 types of jelly I cut the cylinders with the help of the tool used to remove the back of the apples.

I broke the chocolate into small pieces and melted it with the butter in the microwave (2 minutes at maximum power). I made the coffee. I let the chocolate and melted butter cool a little and then I mixed them with 160 gr of yogurt. I mixed 2 eggs with 35 gr fructose and 1 teaspoon of vanilla extract, until the fructose crystals melted. I added to the egg cream, the mixture of chocolate, butter and yogurt and I mixed the composition very well. I mixed the flour with cocoa and baking powder, then gradually added it to the chocolate mix. I used a ceramic cutter for baking, which I greased with a little butter. I poured the resulting composition into the pan and baked at 180 degrees Celsius for 30 minutes.

After 25 minutes from putting the cake in the oven, I heated a little 220 gr of frozen raspberries and 30 gr of fructose. I left the raspberry sauce on the fire for only 5 minutes, then I poured it over the cake and distributed it evenly over its entire surface.

After another 5 minutes I started to prepare the meringue. I mixed 2 egg whites until I got a pretty hard foam, I gradually added 35 gr of fructose and I mixed until the meringue hardened enough to be able to create shapes with it. About 10 minutes passed from the moment I added the raspberry sauce until I took the cake out of the oven again and with the help of the pos I formed small meringue tips. I raised the oven temperature to 200 degrees Celsius and watched the meringue carefully. In 5 minutes the tips started to color easily and I took the cake out of the oven. I let it cool in the taa.


on the plate on which I had dark chocolate with white chocolate foam, I added a slice of cake and a cylinder of strawberry and kiwi jelly. I decorated with dried fruit.

White Chocolate Cake And Blueberry Jelly

1. Put 2 sheets of gelatin in a shallow plate and cover with cold water. Allow to soak for about 5 minutes. Mix the shock syrup with 300ml of warm water. Squeeze the excess water from the gelatin sheets and mix in the fruit juice until completely melted. Divide the juice mixture into 6 molds in which the blueberries were placed. Allow to cool, then refrigerate to harden completely for about an hour.

2. Meanwhile, soak the remaining gelatin sheet in cold water. Place the pieces of white chocolate and sour cream in a bowl placed over a saucepan of hot water and heat gently until the chocolate melts and is smooth and creamy. Squeeze the water from the gelatin sheet and mix in the chocolate cream until melted. Set aside to cool completely.

3. When the mixture has cooled, place it over the hardened jelly and leave it in the fridge for another 4 hours or overnight to harden completely.

Chocolate and fruit jelly cake

Where there is true love, at any time, in any circumstance, it can be honored, preserved, declared, proven & # 8230s that it is Valentine & # 8217s, that it is Dragobete, that it is Thursday, that it is morning, that it is a holiday, that it is a scale of life, that it is a moment of intense joy, love must be exactly as the bible teaches us:
& # 8220Love is long-suffering, is full of goodness love does not envy love does not boast, does not swell with pride, does not behave indecently, does not seek its benefit, does not get angry, does not think evil, does not enjoy iniquity , but he enjoys the truth, he covers everything, he believes everything, he hopes everything, he suffers everything. & # 8221
I admit that I no longer appreciate the shape and appearance of pseudo-love holidays, they have become far too plastic, far too unpopular and devoid of content, of value, but that does not mean that I do not love or pay homage to love.
Here is a little treat of love, a teaspoon of true love, because in any food, along with salt, pepper or sugar, love is a key ingredient!
It is said that love at first sight, appears and passes as lightning, but it came to us 14 years ago and is determined to last a lifetime, beyond joys and smiles, beyond trials and pain, beyond the signs that time he leaves them on our faces. The day I fell in love with you, I decided that I would love you for a lifetime and beyond! I grew up with you, I built with you and I will pretend to be a steamer with you!

This dessert was entered in the "Mysterious Contest organized by Puzzlerooms and Haplea".

  • 400 gr sour cream
  • 200 gr white chocolate
  • 200 gr dark chocolate
  • 1 cup natural coffee
  • 2 packets of oreo biscuits
  • 1 small cube of butter (20-30 gr)
  • 400 gr milk chocolate
  • 200 ml of fresh orange juice
  • 100 ml of cold water
  • 100 ml beetroot juice
  • 200 gr blackberries + raspberries
  • 4 tablespoons white sugar
  • 1 cube butter (50 gr)
  • 1 can of milk (150 ml)
  • 2 sachets of gelatin (20 gr)
  • love as it encompasses

[preparation title = & # 8221Preparation & # 8221]

First of all, we prepare the ingredients at hand and the shapes in which we will put the dessert.
I used two forms of mini cake and three glass cups.

Hydrate 1 sachet of gelatin in cold water and another sachet in beet juice. We grind the biscuits on the robot. Melt the butter in the oven and then pour it over the biscuits. Mix well and get a dense, sticky composition. Put the biscuit composition in the preparation form (s) and press well with a metal spoon until it forms a base with equal level. Bake in the oven over high heat for about 5 minutes. Then remove and leave to cool.

In a bowl, put on the fire, 200 gr of sour cream, leave until it starts to boil and put over it the broken white chocolate. Put the pot on the fire and stir continuously until the chocolate melts and becomes viscous. Add half of the hydrated gelatin to the water and mix until dissolved. At the end add the orange juice and mix. We pour a layer approximately equal to that of biscuits in shape / shapes. Put in the fridge or if you want it to harden faster, put it in the freezer.

In another bowl, put on the fire, 200 gr of sour cream, leave it until it starts to boil and put over it 200 gr of dark chocolate. Put the pot on the fire, and stir continuously until the chocolate melts. Add half of the hydrated gelatin to the water and mix until it melts. Add the coffee and mix. Let it cool a bit, then take the forms out of the fridge or freezer and with the help of a spoon, pour the composition over the white layer. Do not pour directly from the bowl as it is possible to mix the compositions. Let it cool again.

In a bowl, put the fruit, add 1 cup of water and blend. Strain the juice obtained and put it in a bowl on the fire. Add 4 tablespoons of white sugar and leave until the sugar melts. Set aside and add the rest of the hydrated gelatin in beet juice. Stir until the gelatin melts and leave to cool a bit.
Remove the forms from the cold, pour a spoonful of the fruit composition over the black layer and let it cool again.
Melt 400 g of milk chocolate, add a cup of milk and a cube of butter and mix until you get a homogeneous composition. Add the rest of the hydrated gelatin in beet juice and mix until it melts. Let cool a bit.
We take the forms out of the cold, we open the walls, we take out the desserts and we place them on a grill or on a wooden chopper. With a spoon, we start pouring the chocolate icing, until we cover everything. Do not try to level it later with a knife or spatula because you will leave marks.
Let it cool and then decorate as you like. I chose to make a border of chocolate hearts and I powdered a little cocoa.

/> It has a creamy, chocolatey texture, and offers an explosion of flavors: coffee, orange, berries.
It is a wonderful dessert, even to be pampered, although it involves a little time and complexity to make it, but don't forget that & # 8220where love is & # 8230 nothing is! & # 8221 :)))

Pannacotta With White Chocolate And Fruit Jelly

1. Soak the 7 sheets of gelatin in cold water for 5 minutes. In a saucepan, boil 300 ml of water and lemon juice. Add the sugar, stir until dissolved, then remove from the heat. Squeeze the gelatin and add it to the syrup. Stir until dissolved, then add wine.

2. Allow the jelly to cool to room temperature. Meanwhile, divide the fruit into 6 x 200ml molds, then pour the cold jelly in half. Cool for at least 2 hours in the refrigerator.

3. To make pannacotta, heat the sour cream in a pan over medium heat. As it starts to boil, reduce the heat, then add the vanilla paste and white chocolate. Stir until the chocolate melts, then remove from the heat.

4. Put the gelatin sheets in cold water for 5 minutes to soften, then squeeze the excess water and put in a bowl with 4 tablespoons of boiling water, stirring to melt. Add the cream and chocolate mixture and allow to cool slightly. Pour the pannacotta mixture into molds, on top of the gelatin layer. Leave overnight in the refrigerator.

Chocolate cream cake and berry jelly

Top: Separate the eggs. Beat the egg whites with a pinch of salt and add the sugar one at a time and beat until a hard foam is obtained. Add water and mix a little more. Mix the yolks with the oil, then pour over the egg whites. Mix with a spatula. Flour, cocoa, ground walnuts and baking powder are mixed together, then poured in 2 halves over the egg whites. Homogenize with light movements until incorporation.

Pour into a tray lined with baking paper and put in the preheated oven at 180 degrees C, for about 30-35 minutes. The toothpick test is done. Leave to cool, then cut into three.

Chocolate cream: Break the chocolate into smaller pieces and put on low heat with the whipped cream in a stainless steel pot with a double bottom. Bring to the boil, stirring constantly until the chocolate melts and blends. Let cool for at least 2 hours. Add the rum essence, then mix until you get a fluffy and lighter cream. Do not overdo it with the mix, otherwise it thickens too much.

Berries jelly: In a pot put the berries (I had frozen) along with water and sugar (to taste). Allow to boil for 2-3 minutes, no more to keep the fruit as whole as possible, during which time the starch dissolves in a little water. Pour over the fruit and mix until thickened. Remove from the heat and leave to cool.

Cake assembly: Place the first top on a plate. Syrup (prepare a syrup of water, sugar to taste and rum essence) then grease with a layer of chocolate cream. Place a layer of fruit jelly on top, then place the second top. Syrup and do the same. At the end, add the last top, syrup then put at least an hour in the refrigerator.

Remove the cake from the cold and grease it with chocolate cream just on top. Make chunks of chocolate and whipped cream and garnish with berries.

How do we make the tastiest and tastiest cream for cheesecake?

In addition to cream cheese, I added to this cheesecake with berries and a little cream for whipped cream. I like to use it to air the composition a little. I sweetened with powdered sugar so as not to feel the sugar crystals in the cream and I added vanilla. I decided to use the fruits in two ways. Put one part in the cake cream and the rest in jelly. This way my cheesecake really had a super fruit flavor and a super taste. For even more fruit, I added fresh fruit and jelly. To have a fine jelly texture, I passed the fruits and passed them through a sieve. I got a delicious fruit sauce that can be used with a lava cake, e.g.

I mounted this berry cheesecake in a 23 cm diameter tray and put acetate foil inside it. In this way the cake is super easily removed from the tray and we also have a higher tray. You can also use a tray with a larger diameter, even a 26 cm one. Before putting the jelly over the cream, put the cake in the fridge for about an hour. The composition will harden and the jelly will not mix with it. Leave the cake in the fridge overnight, this to set well. Leave it at room temperature for 30 minutes before serving. This way the base of biscuits and butter will no longer be so firm and will be easily sliced. It's a fabulous dessert, I assure you!

Method of preparation

I like to make the countertop for the food processor, I put the cold butter cut into cubes and the flour I mix a few times, I add a spoonful of cold water, again a few pulses and that's it. I spread the top in the tart or cake tray and let it cool for 30 minutes. I know, the rule would be to put the dough in the cold and then spread it, I did this and that and I didn't see the difference, if it's one, please tell me: D

Before I put it in the oven heated to 180 C, I make holes with a fork and put the tart in the oven until it turns brown, it takes about 10 minutes.

Meanwhile, prepare the cream, put the milk on the fire, beat the 3 egg yolks with the sugar, add the starch and a few tablespoons of cold milk, pour over the warm milk and put it on the fire, stirring constantly, when it thickens and boils, put the chocolate broken into pieces and set aside. Mix well to melt, then put a foil so as not to catch the crust.

When the tart is ready and the cream is warm to cold, I put it over the baked dough and let it cool until I make the jelly.

Here it is even simpler, I put the frozen fruits in a bowl, I add a spoonful of sugar over them, I let it boil and I take it off the fire. I hydrate the gelatin according to the instructions, melt it on a steam bath, then add it over the fruit, mix lightly and add it over the chocolate cream.

Melt the chocolate in a steam bath or microwave.

With the help of a spoon we put on a baking paper or silicone mat somewhat equal circles. From the 100 g of melted chocolate, 8 circles are obtained.

Top with sliced ​​apricots, goji berries, hazelnuts and chopped pistachios.

Put the dessert in the fridge for 15-20 minutes until the chocolate hardens and we can immediately eat a delicious dessert. Good appetite !

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The cake with yogurt cream and fruit jelly is a very delicious dessert that is worth trying even if it seems a little more complicated.

I prepared 2 cakes, one with a diameter of 28cm with biscuits on the edge with a simple pandispan bottom top and a 21cm pandispan top with cocoa. The second cake is 21cm in diameter with a pandispan top with cocoa. The simple pandispan is 24cm in diameter prepared with 3 eggs, 90g sugar, 90g flour, and the pandispan with 21cm cocoa is prepared with 6 eggs, 180g sugar, 120g flour and 60g cocoa. The above ingredients are enough for a cake with diameter of 24cm.

Prepare your favorite countertop and cut it into 2 or 3 slices according to your preference or you can use a purchased countertop.

To prepare the syrup, mix the water with the lemon and orange juice and peel and put it on the fire until it boils first. Leave the composition to cool and then add honey and flavor with vanilla essence. Attention, honey heated to a temperature higher than 40 degrees Celsius loses all its properties

To prepare the jelly, peel the apples and seeds, cut them into small pieces, add sugar and lemon juice, put on the fire until the sugar melts and then pass with a blender and add gelatin, previously hydrated, in the hot composition.

For the cream, mix the yogurt well with the sugar, then add the whipped cream and the gelatin prepared according to the instructions on the package.

Let's move on to assembling the first cake with a diameter of 28cm, place the ring on the plate, syrup the biscuits and place them on their feet, then the first slice, syruped with the previously prepared syrup followed by a layer of jelly and a layer of yogurt cream.

Continue with the next layer. I used a pandispan top with cocoa for the second slice of the cake

For the second cake, I put the 21cm ring on the plate, I covered the walls of the mold with plastic wrap, then the first sheet of pandispan syrup, followed by apple jelly and yogurt cream. Then the second sheet of syrup, jelly and yogurt cream.

The cake with yogurt cream and fruit jelly is decorated according to preference. Serve cold. Good appetite
The source of this recipe is the Baby Food blog.