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Orange cream dessert, by the glass

Orange cream dessert, by the glass


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Wash the orange well with warm water and baking soda, rinse with cold water and wipe with a paper towel. Grate the orange peel and press the fruit pulp to remove all the juice.

Mix the eggs with the sugar and flour until a homogeneous mixture comes out.

In the composition add the grated orange peel, its juice, cream and milk. Homogenize the composition well and put the pan on the stove, over low heat. Stir constantly until the composition thickens.

Remove the pan from the heat and stir constantly so that no crust forms.

When the orange cream cools down, pour into glasses and decorate with jam fruit, grated chocolate or cut into pieces, orange slices ...

1

Wash the orange well before scraping it with warm water and baking soda.

2

Instead of flour, you can use food starch, but in a smaller amount (two grated spoons), because it thickens faster and easier.

3

Make the cream over low heat, so that it does not stick to the bottom of the pot.

4

When you put the composition on the fire, stir constantly, so that it does not stick to the bottom of the pan. Anyway, it doesn't take long.

5

After the cream has thickened, stir from time to time so that no crust forms.

6

If you want to decorate it the next day, put a plastic wrap directly on the cream, so that it does not form a lump on top and keep it in the fridge.

7

The cream can be poured into glasses in layers, interspersed with jam fruits.


The countertop. Beat whole eggs with sugar until creamy, and the volume of the composition increased 2-3 times.


Add the flour and mix a little more, then


the composition is poured into a cake and baked.


Cream. Dissolve the sugar in the milk. Then from the sweetened and cold milk mixed with wool, a ciulama is made which is put on the fire to thicken, stirring always so as not to become lumpy.


Take it off and add the orange juice and grated orange peel. Then mix with the rubbed butter and the egg yolks.


Cut the top in half, syrup with boiled sugar with orange peel. Place the cream between the tops and cover the cake with cream.


Put orange slices in the cream both in the middle and on top of the cake.


Lent cake with orange cream - The most tasty and creamy fasting dessert

Prepare the cream: mix all the ingredients well in a pot, then set aside.

In a bowl, sift the flour, add cocoa powder, 1 glass of lemonade, baking soda, sugar and vanilla sugar, mix with a whisk, then put another glass of lemonade, vinegar and mix until smooth.

Wallpaper a removable tray with baking paper, pour the composition into the tray and bake for 20 minutes in the preheated oven at 170 degrees Celsius.

After 20 minutes, check with a toothpick if it is ready and let the countertop cool completely.

After it has cooled, cut it into 4 thin countertops.

Return to the cream: put the pot on the fire and bring the composition to the boil, stirring constantly and simmer on low heat for about 2 minutes or until thickened.

Pour the cream into a bowl and after it has cooled a bit, put it in the fridge to cool completely.

Beat the cold cream with the mixer until you get a dense, light-colored texture.

In a small saucepan, put the flour, sugar, cocoa powder, mix well, pour the oil and water and put on medium heat, stirring constantly until it thickens.

Assembly: glue the countertops with 3 polishes of cream and prick them with a fork.

Level the sides and pour the icing over the cake, decorate it with pieces of walnut kernels.


Orange cream in the glass

The yolks are mixed with the sugar until the composition becomes creamy and whitens. Add the yogurt, mix well and place in a bain marie, stirring constantly with a wooden spatula or a small spatula until it starts to thicken a little. Set aside and put the lemon peel and fruit liqueur.

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Homogenize again. Then allow to cool. Meanwhile, soak the gelatin in a kettle with cold water for 10 minutes, then keep the kettle in hot water for 1-2 minutes until the gelatin dissolves (be careful, the temperature does not exceed 60 degrees!).
Then the gelatin is incorporated into the cooled cream, mix everything well and set aside.

Prepare a chocolate sauce from 50 ml of water and rum (drink, not essence) in which a dark chocolate with high cocoa content is broken into pieces. Melt in a bain marie (or directly over low heat and stir quickly) and then allow to cool slightly.

Prepare 6 glasses and 2 biscuits sprinkled with orange juice for each glass. Grease the biscuits with the chocolate sauce, then pour the cream, about 100 ml for each glass and let the glasses cool. It can be served after a few hours.


Aperitifs and dessert by the glass, fashionable and tasty, served to guests on summer evenings

  • Desert the glass. (foodstory.ro) Dessert by the glass.

A few years ago, aperitifs by the glass appeared in the most elegant places, a winning combination of contemporary snacks. Perfect for cold and creamy snacks, invigorating and delicious in the warm months, they are ideal for impressing guests and easy to eat (without necessarily preparing a meal).

Here are some quick and easy recipes to present by the glass. Serve snacks in glasses of liqueur, or if you opt for large ones, be careful not to fill more than a third of their volume, or, for a very chic presentation, use champagne glasses.

Mousse tricolor . Mix the fresh cheese with the fresh cream (in a ratio of 4 to 1) with the mixer, until a frothy cream is obtained, after which it is left to rest in the refrigerator. Meanwhile, prepare a tomato sauce from fresh tomatoes - which will be passed through a sieve to remove the peel and seeds - being in turn refrigerated until cool.

Preparation of the glass: pour on the bottom of the glass part of the tomato sauce, add a tablespoon of cheese foam and finish with a few sprigs of arugula (or lettuce) finely chopped, seasoned with salt and a drop of balsamic vinegar in the cream .

Cream cold peas . Boil the peas to the point where they can become, with the help of the mixer but also manually, a solid cream. Add freshly grated ginger, salt and pepper and sprinkle generously with chopped fresh mint. The obtained cream is still put hot in the glass and, once it has cooled enough, it is put in the refrigerator where it will be kept for about half a day. It will get the consistency of a tasty and fresh pudding.

Nests of carrots . Cut the carrots into julienne strips, then add lemon juice, olive oil and salt (to taste). Arrange on the bottom of the glass. On one side, roughly break a piece of cheese (Greek feta type), which is mixed with finely chopped black and green olives. Add this composition on top of the demorcovi nest and sprinkle the top with finely chopped fried almonds.

Barley with zucchini . Boil the barley in salted water. Separately, prepare a pumpkin sauté: in a pan greased with a little oil, prepare the diced zucchini together with a clove of garlic. Season to taste with salt and pepper, then allow to cool. Mix many basil leaves, walnut kernels and olive oil with the mixer. Barley and zucchini are added to this mixture. It is served in not too tall and wide glasses (such as those for whiskey), garnished with a slice of green apple.

Black and white glass . Cut an eggplant (or more, depending on the desired amount) into irregular cubes, which are pulled into the pan along with a clove of garlic, salt and pepper. After cooking, leave to cool. Once cooled, mix with a generous handful of walnuts and basil leaves. Separately prepare fresh sweet cheese with salt and pepper. The quantities are prepared according to the taste of each one. Alternatively, put a layer of sweet cheese and a layer of eggplant cream in the glass, creating a game of goodies in two colors. Top with a small tomato, fresh or baked for five minutes.

And if we keep talking about summer and heat, how about a glass of dessert?

Border of watermelon and raspberries

For 6-8 people
- 600 g of chopped melon core
- 200 g of raspberries
- 180 g of sugar
- 3 tablespoons lemon juice

Place a metal container in the refrigerator. In a saucepan, melt the sugar with 2 liters of water over low heat, then let it cool.

Wash the raspberries and dry, cut into pieces the melon core and remove the seeds, mix the watermelon and raspberries, add the water with the sugar and lemon juice, then mix.

Pass the mixture through a sieve and pour into the metal container (cold), then put in the freezer and leave for about an hour. After an hour, take it out of the freezer and stir vigorously. Put it back in the freezer and let it harden for another hour, then take it out and mix it again.

The granita will be ready after about four hours in the freezer. It can be prepared and without the addition of water in this case it will be in the form of paste.

Strawberries in a glass

Wash the strawberries under running cold water, drain and dry well. Separately prepare a composition of orange juice, honey and sweet wine (optional).

Cut the strawberries in half lengthwise and place in a bowl. Pour over them the mixture of orange juice and honey and mix gently to catch the flavor, seal the bowl with a plastic wrap and then put in the coldest part of the refrigerator and let it rest for about 30 minutes.

Preparing the glasses: squeeze a lemon and moisten the edges of the glasses with lemon juice. Put sugar in a shallow bowl. The edges of the glasses moistened with lemon are lightly dipped in sugar to form a glazed edge like a "frost".

Pour the strawberries with their juice into glasses and serve garnished with mint leaves.


Aida Parascan offers you a refreshing dessert for Easter: orange foam

Aida Parascan, the winner of the second season of MasterChef, proposes to you for the Easter meal a fresh, light and refreshing recipe, with orange flavor.

After winning MasterChef, Aida returned to Romania, where she opened a confectionery business, Arte Dolce Salato.

Now, she is fully preparing for Easter, so I asked her for some tips for a tastier and more modern menu. For her, the perfect menu consists of "entree with spicy quail eggs, type 1 fresh pasta with lobster, type 2 lamb leg with herbs and artichokes in the oven with parmesan, capers and pomelo, and for dessert Easter with eggnog".

What should not be missing from the Easter table? "It would be best to have happiness and joy in souls at every meal. And from a gastronomic point of view, Easter is indispensable for me," says Aida.

She shared for Foodstory.ro a simple and fragrant recipe that anyone can make for Easter.

Aida Parascan recipe: Orange foam with liqueur

Ingredients for 4 people:

  • 4 oranges
  • 4 eggs
  • 200 g sugar
  • 200 ml of milk
  • 200 ml water
  • 1 glass of Grand Marnier

Method of preparation:

Pour the milk into a saucepan, add the peel of 2 oranges and 120 g of sugar. Stir and boil. In another pot put the yolks, over which pour the hot milk little by little, continuing to mix until it becomes a thicker cream.

Allow to cool, then add the beaten egg whites and the liqueur. Put the composition in a form and put in the freezer for 6 hours.

The other 2 oranges are cleaned and cut into strips. Put water and 80 g of sugar and orange peel in a pot, let it boil until everything becomes transparent and creamy. Cut the foam and cover with syrup. Decorate with candied orange.

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Crema de la kiwi pahar

Mix eggs and sugar in a bowl.
Gradually add the cold milk.
Melt the chocolate on a steam bath.
Put the pot on the fire and stir constantly until it thickens and comes off the walls of the pot.
Let it cool.
Pass the kiwi lightly with a fork.
Mix the fresh foam.

In the egg cream, cold, lightly incorporate the kiwi and vanilla sugar, melted chocolate, cold then lightly, lightly whipped cream.
Pour into cups and let cool.
Serve with or without whipped cream.

ps. if you want a bound cream, to fill a cake for example, add to the cream a sachet of hydrated gelatin in two tablespoons of water, then diluted on a steam bath in 50 ml of water.
Mount a cake ring around the countertop, pour the cream and let it cool for at least 3 hours, then remove the ring and decorate.

For gelatin cream, the kiwi must boil two times before, in two tablespoons of water or wine.


Raspberries are cleaned and mixed with 2 tablespoons powdered sugar and raspberries (I put cherries).


Separate eggs. Beat the yolks with 2 tablespoons of powdered sugar.


Add mascarpone, spoon by spoon and mix.


Beat the egg whites, to which I added 2 more sachets of vanilla sugar


and whipped cream. Both are incorporated, in turn, in the cream.


Alternate layers of cream, raspberries and crushed biscuits are placed in tall dessert glasses.


Finish with a layer of red fruit.


Store in the refrigerator until consumed (the longer we leave them - the better).


Before being brought to the table, the dessert can be garnished with mint leaves.
Good appetite!


Orange cream in the glass

The yolks are mixed with the sugar until the composition becomes creamy and whitens. Add the yogurt, mix well and place in a bain marie, stirring constantly with a wooden spatula or a small spatula until it starts to thicken a little.

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Set aside and put the lemon peel and fruit liqueur.

Homogenize again. Then allow to cool. Meanwhile, soak the gelatin in a kettle with cold water for 10 minutes, then keep the kettle in hot water for 1-2 minutes until the gelatin dissolves (be careful, the temperature does not exceed 60 degrees!).
Then the gelatin is incorporated into the cooled cream, mix everything well and set aside.

Prepare a chocolate sauce from 50 ml of water and rum (drink, not essence) in which a bitter chocolate with a high cocoa content is broken into pieces. Melt in a bain marie (or directly over low heat and stir quickly) and then allow to cool slightly.

Prepare 6 glasses and 2 biscuits sprinkled with orange juice for each glass. Grease the biscuits with the chocolate sauce, then pour the cream, about 100 ml for each glass and let the glasses cool. It can be served after a few hours.


Glass cake with wet top and orange cream

Put the butter and oil on low heat, and add water and sugar over them. Mix well with a whisk until melted and homogenized, then remove from the heat.

The flour mixed with baking soda and sifted cocoa powder is added in the rain, and then the eggs are incorporated in turn. Add the yogurt and mix well.

Place the dough in a countertop and place in the preheated oven at 180 degrees for 40 minutes.

Remove from oven a little earlier than a normal countertop before drying too hard.

It is then left to cool and in the meantime the cream is prepared.

Put the butter in a bowl with a bain marie together with the sugar and mix gently until it melts, then add the orange juice and grated peel, and then the beaten eggs, stirring vigorously with the whisk.

Leave on the fire until it thickens. Then allow to cool.

When the countertop and cream are completely cooled, cut the countertop into strips and place in glasses in layers, starting with a layer of countertop, continuing with a layer of cream, and so on until the glass is filled, and at the end it is decorated with a orange slice.