Introduction

Sweet food and drinks usually round off lunch, dinner or breakfast. These are jelly, compotes, mousses, jellies, sambuca, puddings, tea, coffee, etc. “Food,” asserted I. P. Pavlov, “started with pleasure due to the need for food, should end with it, despite the satisfaction needs, and the object of this pleasure is a substance that almost does not require digestive work ... - sugar. "

Sweet foods are not only delicious but also highly nutritious. Most of them contain significant amounts of sugars. Some sweet foods, such as ice cream, cream, etc., are rich in fat, while foods such as curd pudding, puffed pies are high in protein. In addition, a number of sweet dishes also contain vitamins, mineral salts, necessary for the human body.

Sugary foods and drinks are an important source of easily digestible sugar. Without the carbohydrates that it contains, a person simply cannot do. However, it should be remembered that approximately 1/3 of the total need for them should be covered due to sugar itself, and the rest - due to cereals, potatoes, flour, fruits, berries. As you know, granulated sugar inhibits the secretion of gastric juice and activates the secretion of the pancreas. Therefore, sweet dishes should be served after a hearty dinner, not earlier than 5 - 10 minutes later. The role of sweet dishes in human nutrition is determined not so much by their calorie content as by their high taste. However, one should not forget that in our time of sharply reduced physical activity, excessive intake of sugars in the body leads to obesity and obesity. It is very important to pay attention to the fact that dessert dishes contain more fresh fruits, berries, fruits that are carriers of vitamins, mineral salts and other organic substances.

Fresh fruits are especially appreciated, as they contain easily digestible sugars - glucose and fructose. In addition, they contain fruit acids (malic, citric, tartaric), iron compounds, vitamins and enzymes. Easily digestible sugars - glucose and fructose - are rich in grapes, apples, cherries, plums, apricots, peaches, etc.

Fruits and berries are one of the most valuable sources of minerals (potassium, sodium, calcium, iron, phosphorus, chlorine, magnesium, etc.). Calcium and iron are important elements for our nutrition. Calcium is found in significant quantities in some fruits, especially in berries - strawberries, raspberries. The most abundant iron are wild strawberries, blueberries and grapes. Potassium is found most of all in stone fruits, and magnesium - in blackberries, raspberries, strawberries.

Fruits and berries are of exceptional importance in nutrition due to the content of vitamins A, B, C, P; they are especially rich in vitamin C. Most of all vitamin C is found in rose hips, unripe walnuts, black currants, lemons, oranges. The fruits of mountain ash, apricot, rose hips are rich in provitamin A - carotene. The physiological effect of this substance is the same as that of vitamin A, since in the human body carotene is converted to vitamin A. B vitamins are found in oranges, apples and pears; Lemons, grapefruits, black currants contain vitamin R.

Proper cold processing of fruits is of great importance for preserving the vitamin value of sweet dishes made from fresh fruits and berries. Peeled and especially cut fruits should not be stored for a long time; care must be taken that fruits and berries do not come into contact with iron or copper dishes, etc.

When making jelly, mousse, jelly juice from fresh berries should be squeezed out and introduced into the dish at the end of its preparation.

The organic acids contained in the fruits, in combination with the sugars of the fruits, give them a pleasant, sour taste. The most common acids are malic, tartaric and citric, which are called fruit acids.

In culinary practice, peeled and chopped apples, quince, pears or other fruits are either steamed or immersed in acidified cold water to prevent browning. This destroys the enzymes that cause the oxidation of tannins.

Fresh fruits are directly eaten only when they are ripe. Therefore, the widespread use of canned fruits (dried, quick-frozen, etc.) is of great importance.

Dried fruits are very nutritious and delicious. The labor and time required for their culinary processing is significantly lower compared to the processing of raw products. Dried fruits are used to prepare compotes, jelly, jellies, mousses, as well as fillings for puddings and sweet pies.

Frozen fruits and berries in their taste, nutritional value, content of vitamins almost do not differ from fresh ones. At the same time, they compare favorably with fruit compotes (canned food) in that they are not sterilized, i.e. heated at temperatures above 100 ° C, as a result of which the taste and nutritional properties of fresh fruits are better preserved in them. Frozen fruits can be used after defrosting as a dessert, as well as as a semi-finished product for preparing compotes, fruit salads, ice cream and other sweet dishes.

Vanilla, vanillin, essences: rum, cognac, lemon, etc. are used to give aroma, smell, taste in the manufacture of sweet dishes. Vanillin, like vanilla, is added to sweet dishes only after heat treatment, otherwise the aroma disappears. Agar (seaweed) and gelatin are used to gelate sweet dishes. They are washed before use, soaked in a large amount of cold boiled water, and after swelling, the excess is drained. For 1 part of gelatin take, as a rule, 8 parts by weight of water.

Whipped cream and chicken eggs are also used to prepare many sweet dishes. This, in turn, makes it mandatory to comply with a number of culinary and hygienic rules. First of all, you need to closely monitor the expiration date of these products. One stale egg can spoil a lot of food. To prepare the whipped whites, carefully separate them from the yolk and beat chilled. After high-quality whipping, they should increase in volume by 7 - 8 times.

Milk is used in various forms for making creams, ice cream, milk sugary drinks, etc.

For the preparation of cereals, flour and other sweet dishes, as well as milk jelly, milk is introduced in its natural form, as well as condensed and dry.

In most cases, cream is added whipped. Immediately before use, the cream is filtered into a non-oxidizing dish and cooled. The less fat the cream contains, the more it should be cooled before whipping. Whipping should be done in a cold room. Beat the cream until its volume increases by 2 - 2.5 times.

For the preparation of sweet dishes, granulated sugar is mainly used. Sugar is added to many dishes in the form of syrup or powder. To obtain a syrup, sugar is dissolved in water, heated to a boil, the resulting foam is removed and filtered.

Dishes in which sweet food and drinks are served must be absolutely clean and appropriate for the item placed in it. For hot sweet dishes, the dishes need to be warmed up, and for cold ones, refrigerated.

Creams, glazes, pastes, candied fruits, etc. are used as decorations. This makes sweet dishes especially attractive in appearance.

Sweet dishes are often not always correctly substituted with the word dessert. It should be noted that there are still differences between these similar terms. Desserts include only fruits, berries, their juices, fruit and berry jelly, mousses, that is, only light refreshing sweet dishes. Sweet, heavy dishes - cakes, muffins, charlottes, jelly, etc. - do not belong to desserts. From hot drinks, tea and coffee are still referred to as desserts, toning up the general condition, speeding up the digestion process and relieving the feeling of heaviness after dinner.

Sweet dishes

In cooking, all sweet dishes are divided into several main groups:

1. Compotes.

2. Jellied dishes - jelly, jelly, mousse, sambuca, creams.

3. Hot sweet dishes - flour, cereals, etc.

4. Ice cream and parfait.

5. Sauces, syrups.

Among other things, there are a variety of sweet dishes, which, in terms of the composition of their components and the method of preparation, can hardly be attributed to any specific type of sweet dishes. Some sweet dishes (for example, sambuca) are prepared from other sweet dishes or used as decoration (creams, glazes, candied fruits, etc.).

The most common sweet dishes include compotes, jelly, mousse, sambuca, jelly, creams, ice cream.

Compotes. To prepare the compote, take intact fresh fruits, wash them, peel them and, depending on the size, cut them into slices or cook whole until soft. When cooking dried fruit compote, they are thoroughly washed beforehand, and then poured with cold water and boiled until soft, adding granulated sugar to taste. Frozen fruits are first thawed at room temperature, and then the compote is boiled, as from fresh fruit.

Kissel. An old Russian dish, which is not inferior to orange juice in terms of the presence of vitamins. Kissels are prepared from fresh, canned berries and fruits, from berry and canned juices, syrups, mashed potatoes, milk. They can be thick, semi-liquid or liquid, depending on the amount of starch added. To prepare jelly from fruits and berries, juice or mashed potatoes are first prepared, and a decoction is made from the pulp. Sugar is added to the broth, then heated to a boil, removed from heat, starch is brewed, pouring it in with rapid stirring, and the jelly is heated until small bubbles appear. Potato starch is diluted with four times the amount of squeezed juice or water. Raw berry juice is added to the jelly just removed from the stove. Ready jelly is poured into portioned dishes (bowls, vases, glasses, molds) and sprinkled with powdered sugar to prevent film. Ready jelly should have a thick consistency without lumps. Their color and smell must correspond to the products used; vanillin can be added to apple and milk jelly.

Jelly. Fruit jellies are usually made from juices that are boiled with sugar, with the addition of gelatin. However, food prepared with gelatin cannot be stored. That is why many housewives, instead of adding gelatin, simply increase the sugar boil-down and cooking time, which allows you to store the jelly in glassware in the cold.

This jelly can be used to jellify whole, as well as sliced ​​fruits and berries. You can make a jelly "shirt" for whipped cream using the mold, you can also pour the jelly into small molds and serve as a stand-alone dish with cream or syrup.

All types of opaque (non-fruit) jellies made using milk, eggs, semolina or flour on gelatin, with the addition of sugar, spices and flavors, are called blamange.

Mousses. Gelatin or semolina serves as a gelling agent for mousses, and syrups for them are prepared in the same way as for jelly. When whipping, the volume of the mixture increases two to three times. After whipping, the mousse is poured into molds or on protrusions. Serve mousse with syrup, liqueur, wine, fresh berries, whipped cream.

Sambuca. In sambucs, gelatin and pectin, which are found in apples and apricots, serve as gelling agents. For sambuca, the apples are washed, peeled, cored and sliced. Apricots are cut in half and pitted. Place the prepared apples and apricots on a baking sheet, sprinkle with sugar, add a little water and bake in an oven. The cooled ready-made fruits are rubbed through a sieve, granulated sugar, chilled egg white are added to them and beat until the volume increases by 1.5 - 2 times. Then gelatin soaked in water and melted on the stove is poured in a thin stream, quickly mixed, poured into prepared forms and cooled. When serving, sambuc is poured with syrup, liqueur and good wine are served separately.

Creams. Creams are prepared on a different basis: on sour cream, on egg yolks and fruit and berry mixtures, on cream of at least 20% fat content. At the same time, whip the cream into a lush foam, add to them an egg-milk mixture with sugar and gelatin dissolved in it, as well as various flavoring and aromatic additives. The cream is cooled in molds, and before serving it is laid out on dessert plates, in bowls, vases.

Ice cream- one of the most famous and favorite sweet dishes. As a rule, it is prepared as follows: eggs, thoroughly pounded with sugar, are combined with hot boiled milk and, stirring continuously, they are heated until they thicken, various additives are added and cooled.

Parfait is one of the types of ice cream - it is cream, whipped with sugar with the addition of vanillin and chilled.

Kissel

Kissel from dried fruits with breadcrumbs

Pour the dried bread with water, add soaked dried fruits and cook until softened, then strain the broth, add starch dissolved in water to it and bring to a boil again.

Compound: wheat bread - 200 g, dried fruits - 100 g, sugar - 100 g, potato starch - 55 g, water - 600 g.

Kissel from dried apples

Soak the apples for 3-4 hours, then cook in the same water. First, bring to a boil and cook for 30 minutes on low heat. Drain the broth, wipe the apples, put in the broth, add sugar and bring to a boil, brew with starch diluted in chilled broth.

Compound: apples - 200 g, sugar - 5 tbsp. spoons, starch - 3 tbsp. spoons, water - 2 liters.

Dried blueberry kissel

Sort out the blueberries, rinse with warm water, put in a bowl, cover with cold water and cook until completely softened. Mash the berries, strain the broth through cheesecloth folded in several layers so that small blueberry grains do not get into the jelly. Add sugar, citric acid or cranberry juice to the broth, bring to a boil, pour in diluted starch and brew jelly.

Compound: dried blueberries - 250 g, sugar - 250 g, starch - 100 g, water - 2.2 liters, citric acid.

Rosehip Kissel

Sort the dried rose hips, rinse in cold water, place in a saucepan, cover with hot water, close the lid, leave for 1.5 hours to swell, then cook in the same water until softened for 10 - 15 minutes.

Strain the finished broth, add granulated sugar, citric acid, bring to a boil, add diluted starch, stir quickly and bring to a boil again.

Pour the kissel into portioned dishes and cool.

Compound: dried rose hips - 40 g, granulated sugar - 120 g, starch - 45 g, citric acid.

Kissel from steamed viburnum

Put the viburnum in a clay pot or saucepan, add a little water, close the lid tightly and steam in the oven for 2 - 3 hours. After that, rub the viburnum through a sieve, dilute with hot water, add sugar, bring to a boil and add diluted starch.

Compound: viburnum - 150 g, sugar - 100 g, starch - 40 g.

Kissel from jam, jam or preserves

Place the jam, jam or preserves in a bowl, dilute with hot water, stir thoroughly, boil for 6 minutes, strain through a sieve and rub lightly at the same time. Heat the prepared syrup again, add granulated sugar, add starch, stir quickly and bring to a boil.

Then pour the jelly into a bowl, sprinkle with sugar and cool.

Compound: jam, jam or preserves - 150 g, granulated sugar - 40 g, starch - 35 g.

Kissel from apricots or dried apricots

Rinse the apricots in warm water, remove the seeds from them, place in a saucepan, add hot water and boil for 6 minutes. Rinse dried apricots in warm water and cook until tender. Wipe boiled apricots or dried apricots together with the broth through a sieve, add granulated sugar, heat to a boil, pour in starch and heat until bubbles appear.

Pour the finished jelly into portioned dishes, sprinkle with sugar and cool.

Compound: apricots - 200 g or dried apricots - 150 g, granulated sugar - 150 g, starch - 50 g.

Cherry plum kissel

Pour the fruits with hot water, cook until completely boiled, rub, gradually pouring in the broth. Then add sugar, bring the mixture to a boil, pour in the starch diluted with chilled broth. Bring the kissel to a boil and cool.

Compound: water - 800 g, cherry plum - 100 g, sugar - 4 tbsp. spoons, potato starch - 3 tsp.

Cherry Kissel

Sort the cherries, rinse in cold water, place in a non-oxidizing dish and knead with a wooden pestle so that the bones remain intact. Pour the juice into a porcelain dish, and boil the pulp for 5 minutes. Add granulated sugar to the strained broth, heat to a boil, remove from heat, pour in starch, heat until bubbles appear, stirring occasionally, add chilled juice and pour into portioned dishes, sprinkle with sugar and cool.

Compound: cherries - 200 g, granulated sugar - 150 g, starch - 50 g.

Cranberry Kissel

Prepare the berries, that is, sort and rinse with cold water. Then knead in a non-oxidizing dish with a wooden pestle, dilute with a little water and squeeze. Pour the squeezed juice into a porcelain dish, cover and put in the cold. Place the remaining mass (pulp) in a saucepan, add hot water and boil for 5 minutes, then strain through cheesecloth. Add granulated sugar to the prepared broth and bring it to a boil again, remove the pan from the stove and remove the foam from the surface. Pour potato starch into a separate bowl, dilute with cold water or juice and strain. Pour the prepared starch into the hot sugar syrup, stir quickly with a wooden jar or a pastry whisk and, stirring continuously, heat until bubbles appear.

After brewing the starch, pour the previously squeezed juice into the jelly and sprinkle it with sugar.

Compound: cranberries - 150 g, granulated sugar - 160 g, potato starch - 50 g.

Thick cranberry jelly

Kissel is prepared in the same way as described above, but with a lot of starch. Pour the finished jelly into portioned dishes, sprinkle with sugar and cool.

Serve this jelly with milk or cream.

Compound: cranberries - 200 g, granulated sugar - 200 g, starch - 50 g, milk or cream.

Gooseberry kissel

Boil the syrup from 3 glasses of water and sugar, add berries to it and cook until boiled. While stirring the liquid, pour the starch diluted with cold water into it, bring to a boil, remove from the stove. Pour the jelly into small plates, sprinkle with sugar, cool. Serve with milk.

Compound: water - 1 l, gooseberries - 300 g, starch - 3 tbsp. spoons, sugar, milk.

Lemon Kissel

Boil water with sugar, add zest and lemon juice, boil again, strain. Put on the fire again and stirring continuously, pour in a thin stream a mixture of starch and 200 ml of lukewarm water. As soon as it bubbles and thickens, remove from heat, refrigerate, serve with cream or milk.

Compound: water - 800 ml, sugar - 1 glass, zest of 1 lemon, juice of 1.5 lemons, starch - 0.4 cups.

Kissel from carrots

Peel the carrots, grate on a coarse grater, pour boiling water over and cook until soft. Then add sugar, cranberry or lemon juice, starch diluted with cold water, bring to a boil, pour onto a dish and sprinkle with sugar. Serve chilled with milk.

Compound: carrots - 300 g, water - 0.5 l, sugar - 1 glass, lemon or cranberry juice - 1 tbsp. spoon, starch - 2 tbsp. spoons.

Rhubarb kissel with milk or whipped cream

Peel the rhubarb, rinse, cut into pieces, put in boiling water, add sugar, cinnamon and bring to readiness. Add starch diluted with cold water and boil. Pour the finished jelly into glasses, sprinkle with sugar and cool. Serve with cold milk or cream.

Compound: rhubarb - 500 g, sugar - 1 cup, starch - 2 tbsp. spoons, cinnamon, milk or cream.

Kissel from beet broth with sour cream

Cut off root shoots and tops of beets. Rinse the root vegetables, cover with hot water, add a little citric acid and boil. Strain the broth, bring to a boil. Dissolve the potato starch with a part of the cooled broth and pour it into the hot broth, stirring occasionally. Bring to a boil and remove from heat. Pour the jelly into glasses and refrigerate. Then, without stirring it, add sour cream or serve it separately.

Compound: beet broth - 1 l, starch - 50 g, citric acid - 2 g, sour cream - 200 g.

Currant kissel

Sort the cooked berries, rinse with hot water, knead with a wooden pestle or spoon, add half a glass of boiled cold water, mix and rub through a sieve or squeeze through cheesecloth. Pour pomace from berries with two glasses of water, put on the stove and boil for 5 minutes. After boiling, strain, put sugar in the prepared broth, bring to a boil and pour in potato flour, previously diluted in boiled cold water, or starch prepared in the same way, let it boil again. You can add berry puree to the finished hot jelly, mix everything well and pour into glasses.

Compound: currants - 150 g, potato flour - 60 g or starch - 60 g.

Sweet food and drinks are a traditional addition to any menu. They will certainly end dinners, they are the decoration of the festive table. They are delicious, highly nutritious, satiety, stimulate the digestive glands and help improve digestion.

For the preparation of sweet dishes and drinks, fruits, berries and their processed products, sugar, chocolate, cocoa, coffee, tea, cream, milk, eggs, fats, nuts, flour, cereals, starch and other high-quality products are used. The nutritional value of dishes made from fresh fruits and berries is largely determined by the value of the raw materials themselves. All fruits and berries contain a little (up to 1%) proteins and very little, no more than 0.1%, fat, but a lot of vitamins, minerals, carbohydrates and organic acids.

Most fruits contain from 5 to 15 mg /% vitamin C, and only citrus fruits - orange, lemon, tangerine, grapefruit - stand out noticeably: they contain from 40 to 60 mg /% ascorbic acid. On the whole, berries are richer than fruits: in relatively poor raspberries and gooseberries, 25–30 mg /%, in strawberries already 60, in black currants and sea buckthorn 200, and in fresh rose hips up to 650 mg /% vitamin C! It is very important that many berries also contain bioflavonoids - substances with P-vitamin action that increase the effectiveness of vitamin C: in blueberries (1.5%), green grapes (1%), currants (0.4%), raspberries (0 , 3%), strawberries (0.2%). Many fruits and berries are rich in ultrasound carotene: in green currants, gooseberries and raspberries, 0.2 mg /%, in chokeberry and persimmons, 1.2 mg /%, and in sea buckthorn, up to 1.5 mg /%. Of the B vitamins, vitamin PP is noticeable: usually it is from 0.2 to 0.4 mg /%, but apricots and plums stand out, where it is 2-3 times more.

All fruits and berries are a source of minerals. Potassium is especially rich in peaches, black currants, apricots, grapes and gooseberries (260 to 360 mg /%). Iron is especially abundant in blueberries (7 mg /%) and just a lot, more than 1 mg /%, in black currants, strawberries, blackberries. Red grapes accumulate rubidium, pears - cobalt, apricots and strawberries - manganese, black currants - molybdenum.

Among the carbohydrates in fruits, easily digestible simple sugars - glucose and fructose prevail (grapes in terms of sugar content are twice as high as all other fruits and berries). There is a lot of dietary fiber (fiber and pectins) in fruits (up to 2%), but especially a lot in berries (3-5%). Of the organic acids in fruits and berries, malic and citric acids prevail. The exceptions are grapes (up to 50% of all acids - tartaric acid) and cranberries (30% cinchona). It should be noted that in moderate quantities all these acids have a beneficial effect on fat metabolism and activate the activity of the digestive tract. Many green and blue berries contain coloring agents - anthocyanins with a noticeable bactericidal effect, including against E. coli. It is no coincidence that blueberries, black currants and bean grapes have long been used to treat gastrointestinal diseases.

The assortment of sweet food and drinks is very diverse. These include jelly and compotes, jellies, mousses, creams, soufflés, puddings, ice cream, tea, coffee, cocoa, milk and fruit cocktails, fruit kvass, etc.

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SWEET DISHES AND DRINKS

R IP Pavlov defined the role of sweet dishes in nutrition and their place in a multi-course dinner as follows: “Lunch usually ends with something sweet, and everyone knows from experience that this gives a certain pleasure. The sense of the case is obviously as follows. A meal, started with pleasure due to the need for food, must end with it, despite the satisfaction of the need, and the object of this pleasure is a substance that almost does not require digestive work on itself ... - sugar ”.

Sugar is the basis of every sweet dish. Sweet dishes are prepared from berries, fruits, flour, cereals, dairy and egg products. Often they include cocoa, coffee, nuts, almonds, vanilla, citric acid, gelatin, starch, liqueurs, etc. Many sweet dishes, especially flour, cereals and milk-egg, are high in calories. Fruit and berry dishes are very valuable because they contain vitamins and minerals.

During the heat treatment of fruits, part of the vitamins, mineral salts, aromatic and flavoring substances they contain is lost. Therefore, ripe, completely good-quality fruits and berries should be consumed in their natural form, after having cleaned and washed them from contamination. And only unripe, lying or partially damaged fruits should be heat-treated.

Strawberries, strawberries and raspberries are served with milk, whipped cream and powdered sugar. The pineapple is peeled, sliced ​​and cored. Pineapple can be served with icing sugar.

Many sweet dishes contain cream. They are very nutritious as they contain a significant amount of fat (up to 36%) in the form of a thin emulsion, milk sugar and protein. To increase digestibility and give a peculiar taste, heavy cream is whipped.

COMPOTS

TO Compotes are prepared from fresh, dried and canned fruits and berries.

Apples, pears, quince, peaches, apricots, plums, cherries, cherries are boiled, and strawberries, strawberries, raspberries, black currants, melons, grapes, tangerines, oranges, pineapples, bananas are served raw in compotes. Very ripe cherries and cherries can also be served raw.

Before boiling, apples, pears and quince are peeled with a stainless steel knife, cut into slices and cut into the core. If apples and pears are served whole in syrup or with wine, then they first cut out the core with a cylindrical notch or a special round spoon, and then peel them. To avoid browning, peeled apples and pears should be stored in cold, slightly acidified water and boiled in the same water.

Fruits and berries, in order to preserve vitamins and other valuable substances in them, should be placed in a boiling, slightly acidified syrup (for 1 liter of water, 100-200 g of sugar and 0.5-1 g of citric acid) and cook at a low boil. If the fruits are sour, do not put the acid in the syrup. The cooking time depends on the variety and ripeness of the fruit and ranges from a few seconds to 10-35 minutes.

To improve the taste, grape wine, lemon or orange zest are sometimes added to the compote.

No. 489. Fresh apple compote

Wash the apples, peel them, cut them in half and then into 3-4 slices and cut out the core. Prepare the syrup: boil water, add sugar to it and, if the apples are sweet, add citric acid. Remove the scale from the boiled syrup, dip the prepared apples into it and cook them with a slightly noticeable boil for 5-10 minutes (almost until cooked - when tested with the tip of a knife in the center, the apple should be slightly hard). Then remove the pan from heat, cover with gauze or a lid and put in a cold place.

Before serving the dish, put the apples in bowls, salad bowls or saucers and pour over the syrup.

If desired, you can put chopped lemon or orange zest into the compote (at the end of cooking), after cutting off all the white pulp from it, or add a little grape wine.

This is how all varieties of apples are cooked, with the exception of Antonov apples, which are very tender and quickly boil down. They are dipped in boiling syrup, the pan is immediately covered with a lid and removed from the heat, and the apples are boiled in the cooling syrup.

Apple peelings are used to make mousse, jelly.

For 1 kg of apples (6 servings): 300 g sugar, 3½ cups water, 0.5 g citric acid.

No. 490. Fresh pear compote

It is prepared in the same way as indicated in No. 489. You can put vanilla in the syrup or pour a little grape wine.

For 1 kg of pears (5 servings): 150-200 grams of sugar, 1½-2 cups of water.

No. 491. Fresh plum compote

Sort the plums, tear off the stalks from them and cut off the damaged areas, rinse in cold water and cut each on one side to the bone (so that the plums are evenly boiled and their skin does not crack). Dip the prepared plums into boiling sugar syrup, de-scaled, and cook (do not boil) for 2-3 minutes, shaking the dishes so that all plums are equally washed with hot syrup. Then remove the compote from the heat, close the pan with a lid and take out to a cold place.

Before serving, place the plums in vases, salad bowls or saucers and pour over the syrup.

Apricot compote is also prepared.

For 1 kg of plums (5 servings): 200 g sugar, 2 glasses of water.

No. 492. Fresh cherry or sweet cherry compote

Peel cherries or cherries from twigs, rinse in cold water, dip in boiling sugar syrup (see No. 489) and, shaking the pan, cook for 2-3 minutes (do not boil). Then remove the compote from the heat and cool quickly.

Before serving, put cherries or cherries on saucers, in salad bowls or vases and pour over the syrup.

For 1 kg of cherries or cherries (6 servings): 200 g sugar, 2½ cups water.

No. 493. Rhubarb compote

Remove the skin (outer long coarse fibers) from the petioles of rhubarb, cut them across into pieces 2.5-3 cm long and immerse in boiling water. After 3-5 minutes, fold the rhubarb onto a sieve and transfer to boiling sugar syrup (see No. 489). As soon as the syrup boils again, cover the pan and put in a cool place. In syrup, along with rhubarb, you can put sliced ​​lemon, orange or tangerine zest, as well as washed raisins (see No. 242).

For 125 g rhubarb stalks (1 serving): 50-60 g sugar, 15-20 g raisins, 3/4-1 glass of water.

No. 494. Quince compote

Cut the peeled quince into thin slices (large fruits - into 8-12 parts), remove the core with seeds, put in cold water slightly acidified with citric acid and cook until half cooked. Then add sugar to the compote and, stirring gently, dissolve it. Cook the compote at a low boil for another 20-30 minutes. At the end of cooking, you can put lemon zest and citric acid, cut into strips, into the compote, and after cooling it, pour in a little grape wine.

For 75 g of quince (1 serving): 35 g sugar, 1 tablespoon grape wine, 0.2 g citric acid, 3/4-1 glass of water.

No. 495. Compote from various fresh fruits

Boil apples and pears separately in sugar syrup (see No. 489 and 490) and remove from heat. Put washed grapes in warm syrup with apples, and watermelon, peeled from skin and grains and cut into small slices, to pears. Cool both compotes. Before serving, put the fruits in vases, salad bowls, on saucers and pour over the syrup.

Compote is also prepared from any other fruits and berries. Apples, pears, plums, cherries, cherries, rennlode, peaches, quince are boiled in syrup, and grapes, watermelon, melon, oranges, tangerines, pineapples, bananas, strawberries, strawberries are only warmed up in hot syrup.

For 5 servings of compote: 250 g apples, 350 g pears, 150 g grapes, 250 g watermelon, 200 g sugar, 2 glasses of water.

No. 496. Orange salad

Wash the orange, cut in the longitudinal direction into 4-6 parts and remove the peel from it, from which cut off the entire white part. Chop half of the zest very finely, dip in boiling sugar syrup (see No. 489) and, covering the pan with a lid, leave for 20-30 minutes.

Cut the peeled orange across into 0.5 cm thick slices, free from grains, fan or spiral into a vase, salad bowl or saucer, pour warm syrup with zest and close the lid. Serve the cooled salad after 10-15 minutes.

A salad is also prepared from not quite ripe or sour tangerines.

For 1 orange (1 serving): 50 g sugar, 1/3 cup water.

No. 497. Apples and pears in red wine or sherry

Peel apples and pears, cut in half (do not cut small ones) and boil in thick sugar syrup (see No. 489 and 490). At the end of cooking, pour red wine or sherry into the syrup and cover the pan.

For 1 kg of apples or pears (6 servings): 360 g sugar, 3 glasses of water, 150 g red wine or sherry.

No. 498. Canned fruit compote

Cut canned apples, pears and peaches into slices, leave plums and cherries intact. Add water and sugar to the fruit syrup, boil and cool. Put the fruits and berries in a slide in a vase or salad bowl, pour over the prepared syrup and serve. To improve the taste, a little grape wine can be poured into the compote.

1 serving: 20 g of apples, 15 g each of pears, peaches, plums, cherries, 1/3 cup of fruit syrup, 5-25 g of sugar, 1 / 4-1 / 2 glass of water, 1 / 2-1 tablespoon of grape wine.

No. 499. Compote from dried fruits and berries

Sort dried fruits, pour cold water for 8-10 minutes and then rinse well in several waters. Select pears and apples, cut large slices into several pieces, put them in boiling water and boil with a slight boil (covered). After 25-30 minutes, add the rest of the fruits to the almost finished apples and pears and cook everything over low heat until tender. 5 minutes before the end of cooking, put sugar in the compote. Cool the finished compote and serve.

For flavor, you can put orange, tangerine or lemon zest in the compote. In order to fortify it, improve taste and color, natural fruit and berry juice (cranberry, lingonberry, strawberry, black and red currant, strawberry, raspberry, lemon, orange, etc.) is poured into the cooled compote. To speed up the cooking of the compote, well washed fruits can be poured with cold water for 3-4 hours and boiled in it.

For 60 g of dried fruit (1 serving): 1 thin-walled glass of water, 20 g of sugar.

GELIED SWEET DISHES

TO jellied (jelly-like) dishes include jelly, jelly, mousse, sambuca and creams.

To give the dish a jelly-like consistency, gelling substances are put in it: starch (potato and maize), gelatin and agar.

Potato starch and gelatin give an elastic, transparent jelly; maize (corn) - cloudy, so it is used only in the manufacture of milk jelly. Agar gives a coarser jelly than gelatin. It is mainly used only for making jelly.

In order to preserve valuable nutrients (vitamins, mineral salts, organic acids), as well as coloring and aromatic substances in jellied sweet dishes, juice is squeezed out of peeled berries and fruits, the extracts are boiled and a dish is prepared on the resulting broth, into which the squeezed juice is then introduced.

It must be remembered that jellied food can break down with the release of liquid during freezing, shaking and storage for a long time.

KISELI

No. 500. Kissel from cranberries and other berries

Sort the cranberries, rinse 2-3 times in cold boiled water, discard on a sieve and dry. Then put it in a saucepan, knead it, squeeze the juice into a glass or porcelain cup through a napkin or cheesecloth folded 2-3 times and cover with a saucer. Pour pomace with cold water, boil for 8-10 minutes, strain, put sugar in them, boil and remove from heat. Thoroughly stirring the syrup, add starch diluted with cold water into it. Warm up the kissel for 1-1.5 minutes (until transparent) over the fire and quickly cool to a temperature of 45-55 °. Then add squeezed cranberry juice into it, stir, pour into a compotte bowl, salad bowl or glass, sprinkle with sugar (so that a film does not form), cool and serve.

They also prepare jelly from lingonberries, raspberries, strawberries, strawberries, blueberries, black currants and other berries. When making jelly from sweet berries, the sugar rate can be slightly reduced.

For 40 g of cranberries (1 serving): 30-40 g sugar, 15 g starch, 1 thin-walled glass of water.

No. 501. Kissel from apples, pears and other fruits

Wash the apples, cut out the spoiled spots and cores, cut into small slices 0.25 cm thick, put in boiling water and cook for 10-30 minutes (until soft). Then rub the apples together with the broth through a sieve. Boil the resulting mass, put sugar in it, boil again, add, stirring, diluted starch and warm up for 1-1.5 minutes.

Cool the finished jelly, pour into glass or porcelain dishes, sprinkle with sugar and serve.

If desired, well-boiled fruits can not be wiped, but left in pieces in jelly. Kissel can also be made from peelings from apples or pears.

1 serving: 50-75 g apples, 30 g sugar, 10-15 g starch, 1 thin-walled glass of water.

No. 502. Kissel from lemons, oranges and tangerines

Wash the lemon, dry it, cut off the zest (only the yellow part of the skin), cut it into strips and dip in boiling sugar syrup (see No. 489). Close the saucepan with a lid, remove from heat and leave the zest for 10-15 minutes. Then strain the syrup, boil and immediately add starch diluted with cold water into it. Warm the kissel for 1-1.5 minutes over the fire, then cool to a temperature of 45-50 °, add lemon juice into it, mix, pour into salad bowls or glasses, sprinkle with sugar, cool and serve.

Jelly is also prepared from oranges and tangerines.

For 2 lemons (4 servings): 200 g sugar, 1 l water, 50 g starch.

No. 503. Rhubarb kissel

Cut the rhubarb peeled from the skin into pieces 1-2 cm long, add cold water, boil and rub through a sieve. Pour water into the puree, put sugar, lemon zest cut into strips, citric acid to taste and put on fire. When the puree boils, add starch diluted with cold water to it and, stirring, heat until it becomes transparent.

Cool the finished jelly slightly, pour into a glass or porcelain dish, sprinkle with sugar and, finally chilling, serve.

For 100 g of rhubarb (1 serving): 3 / 4-1 glass of water, 50-60 g sugar, 10-12 g starch, zest with 1/4-1 / 8 lemon, citric acid - to taste.

No. 504. Kissel from dried fruits

Sort dried apricots (dried apricots), rinse well, pour cold water for 3-4 hours (for swelling), then boil in the same water and rub through a sieve. Add sugar, water (to the norm) to the puree and then cook in the same way as fresh fruit jelly.

Kissel is served with milk, cream or fruit syrup (see No. 518). Jelly is also prepared from dried apples, plums and other fruits.

For 30 g of dried apricots (1 serving): 3 / 4-1 glass of water, 30 g of sugar, 10 g of starch, citric acid - to taste.

No. 505. Kissel from dried blueberries

Sort the dried blueberries, rinse and cover with hot water (to swell). After 2-3 hours, put it on fire and cook for 15-20 minutes. Then drain the broth, mash the berries, add water again and boil again for 15-20 minutes. Combine and strain both broths. Put sugar, citric acid in the broth, boil it and add starch diluted with cold water. Cold milk is served with blueberry jelly.

For 15 g of dried blueberries (1 serving): 1 glass of water, 30 g of sugar, 10 g of starch, citric acid to taste.

No. 506. Rosehip kissel (vitamin)

Sift the rosehip powder through a very fine sieve. Pour the powder remaining on the sieve into boiling water, add citric acid to taste, boil for 8-10 minutes in a sealed container and strain. Pour rosehip again with hot water, boil and strain. Combine both broths, add sugar, sifted (fine) rosehip powder and boil. Into the resulting syrup, add citric acid and starch diluted with cold water to taste. Warm the kissel over the fire for 1-1.5 minutes, pour into glasses, sprinkle with sugar, cool and serve.

Kissel from whole dried rose hips is cooked in the same way as from dried blueberries (see No. 505).

For 10 g of whole dried rose hips or 5 g of powder (1 serving): 1 thin-walled glass of water, 30 g of sugar, 10-15 g of starch, citric acid - to taste.

No. 507. Kissel from natural fruit and berry juice

Pour half of the fruit juice into boiling water, put sugar in it. When the syrup boils, add starch diluted with cold water into it. Heat the kissel until it becomes transparent, then remove it from the heat, pour in the remaining fruit and berry juice, stir, pour into stewed fruit or glasses, sprinkle with sugar, cool and serve.

You can also make jelly from fruit and berry syrup (60 g per 1 serving), from fruit sauces (50 g), berry extract (15 g), red wine (100 g), bread kvass (200 g), from diluted hot water and mashed jam, marmalade, preserves (40 g per serving).

Per 100 g of natural fruit and berry juice (1 serving): 30 g sugar, 10-15 g starch, 1/2 cup water.

No. 508. Milk kissel

Boil the milk and put sugar in it. When the milk boils again, remove it from the heat and, stirring, add the starch diluted with cold milk. Boil the kissel for 1-1.5 minutes, remove from heat, cool slightly, put vanillin in it, mix, pour into glass or porcelain dishes and sprinkle with sugar. Serve the cooled jelly on the table. Kissel with maize starch is boiled for 8-12 minutes.

For 1 liter of milk (5 servings): 100 g sugar, 40-50 g starch, vanillin - to taste.

JELLY

No. 509. Jelly from cranberries and other berries

Soak gelatin in cold boiled water. Sort the cranberries, rinse and squeeze the juice out of it. Boil the extracts, put sugar in the strained broth, boil and remove the foam. Then remove the broth from the heat, add squeezed gelatin into it and stir. When the mass has cooled down a little, pour squeezed juice into it through a napkin or a frequent sieve, strain it and pour it into molds, salad bowls or cups. Before serving the dish on the table, lower the molds for 2-3 seconds in hot water and put the jelly on small plates.

They also prepare jelly from raspberries, lingonberries, strawberries, black and red currants, wild strawberries and other berries. To improve the taste and smell of the jelly, lingonberry and cranberry syrup can be infused with lemon or orange zest (see No. 502).

For 40 g of cranberries (1 serving): 1 thin-walled glass of water, 40 g of sugar, 4 g of gelatin (when pouring jelly into tall molds - 6 g).

No. 510. Jelly from lemons, oranges and tangerines

Soak gelatin in cold boiled water. Wash the lemon, dry it, cut off the zest from it, chop it very thinly and dip it in boiling sugar syrup (see No. 489). As soon as the syrup boils again, remove it from the heat and, covering the pan with a lid, leave for 20-30 minutes ... Then add squeezed gelatin into it and stir everything. Cool the resulting mass slightly (up to 60-70 °), pour lemon juice into it, strain through a napkin or a frequent sieve into molds or glasses and place in the cold.

Before serving the dish on the table, lower the molds for 2-3 seconds in hot water and put the jelly on plates or in vases. You can put fresh fruit in the jelly.

Orange and tangerine jelly is also made. They can be tinted with diluted malvin or carmine.

For 2-2½ lemons (5 servings): 1 l of water, 200-250 g of sugar, 20-30 g of gelatin.

No. 511. Jelly from different fruits

Peel, chop and boil apples and pears (see No. 489). Wash the grapes and remove the grains from it, peel the watermelon and cut into small pieces. Prepare lemon jelly (see No. 510) from a decoction of apples and pears, lemon and gelatin, strain it, pour into molds with a layer of 0.25-0.5 cm and cool. On the jelly, lay the dried fruits beautifully and pour the remaining jelly over them.

Fruit jelly can be prepared in beautifully designed rinds of watermelon, melon, orange, tangerine, or in a large apple with a carved center.

For 1 kg of fruit (5 servings): 2½ cups of water, 250 g of apples, 350 g of pears, 150 g of grapes, 250 g of watermelon, 75 g of lemon, 125 g of sugar, 15 g of gelatin.

No. 512. Milk jelly

Pour gelatin with cold boiled water and soak until soft. Boil milk, put sugar in it, boil again, then remove from heat and, stirring, dissolve squeezed gelatin in it. When the mass has cooled down a little, add vanillin to it, stir, strain through a napkin or a frequent sieve into molds and put in a cold place.

Milk jelly is served with fruit jelly-like sauce or berry syrup (see # 500 and 518).

Pasteurized milk need not be boiled, but only heated to 50-60 °.

For 200 g of milk (1 serving): 25 g sugar, 3-4 g gelatin, vanilla sugar - to taste.

No. 513. Milk berry jelly

Prepare berry and milk jelly (see No. 509 and 512). Pour berry jelly into chilled metal molds or porcelain tea cups in a layer of 5-10 mm. When it hardens, pour on it the same layer of slightly thickened milk jelly, then berry jelly again, etc. After the jelly hardens, put it on a plate and serve (see No. 512).

For 20 g of cranberries or 35 g of strawberries, strawberries, raspberries (1 serving): 1/2 cup milk, 35 g sugar, 5-6 g gelatin, citric acid and vanillin to taste.

No. 514. Almond jelly

Soak gelatin in cold boiled water. Pour boiling water over the almonds for 2-3 minutes and, when the peel is easy to remove, put it on a sieve, rub it in a towel, remove it from the peel and litter and crush it in a mortar. Gradually adding milk to the almonds, turn it into a puree-like mass. Then pour in the remaining milk and, stirring occasionally, leave for 10-15 minutes. After that, strain the mass through a napkin and pour it hard. Put sugar in almond milk and heat it, stirring, to 75-80 ° (but do not boil), Dissolve squeezed gelatin in hot milk. Strain the mass through a napkin, pour into cold molds and put in the cold.

Before serving the dish on the table, lower the molds for 2-3 seconds in hot water and put the jelly on cold plates.

If desired, the almonds can be left in milk. In this case, the jelly must be slightly stirred before hardening so that the almond particles do not settle to the bottom.

You can make almond fruit jelly.

1 serving: 20 g sweet almonds, 5 g bitter almonds, 1 glass of milk, 30 g sugar, 4-5 g gelatin.

MUSSES, SAMBUKS, CREAMS

No. 515. Berry or fruit mousse

Prepare the same mass from berries or fruits with the addition of gelatin as for jelly (see No. 509 or 510); cool it to 25-35 ° and, putting it in cold water or on ice, beat vigorously with a broom. When the mass increases in volume by 4-5 times and begins to thicken slightly, quickly pour it into cold molds and cool. Serve the jelly-type berry gravy with the apple and pear mousses (see No. 500).

For aroma, you can put the zest of lemon, orange, tangerine or rum, cherry and other essences in the mousse. In addition to gelatin, starch can be added to apple and pear mousses (2-3 g per serving), while the mousse should be boiled (like jelly), cooled and then whipped.

Mousses of oranges, lemons and tangerines are prepared in the same way as jelly (see No. 510) and beat before solidification.

1 serving: 35 g cranberries, 35 g sugar, 1/2 thin-walled glass of water, 4-5 g gelatin.

No. 516. Mousse-marshmallow from cranberries or lingonberries with semolina

Sort the cranberries, rinse, dry and squeeze the juice out of it. Boil the pomace, boil the strained broth, add sugar and semolina, stirring, boil for 15-20 minutes until thickened, add cranberry juice and boil. Then cool the syrup to about 50-55 ° and, putting it on ice or in cold water, beat with a broom or fork until a fluffy foam is formed, then pour into molds and cool.

Marshmallow mousse is served with a gravy of berries or a type of milk jelly (see # 500 and 508). For aroma, you can put lemon zest, orange peel or fruit essence in it.

1 serving: 35 g cranberries, 35 g sugar, 3/4 cup water, 12-15 g semolina.

No. 517. Apple or apricot sambuc

Pour gelatin with cold boiled water. Rinse the apples, cut in half, put in a shallow saucepan or on a baking sheet, add a little water and bake in the oven until soft. Rub hot apples through a sieve, put in a deep saucepan and cool. Add sugar, raw egg white to them and, placing on ice or in cold water, beat vigorously with a broom. When a lush foam is formed, add gelatin dissolved in hot water and strained, vanillin, if desired, a little whipped cream into the mass, mix everything well, quickly pour into molds and cool.

Before serving the dish on the table, lower the molds for 2-3 seconds in hot water and put the sambuc on the plates.

Sambuc is also prepared from apricots, which are not baked, but boiled in a small amount of water. Apples can also be boiled by cutting them into small pieces.

1 serving: 150 g of apples (Antonovs), 40 g of sugar, 1/3 of an egg (protein), 4 g of gelatin, vanillin - to taste.

No. 518. Whipped cream and varieties

Soak gelatin in cold boiled water. Prepare a jelly-type gravy from strawberries (see No. 500) or natural: rub the berries and, stirring occasionally, dissolve the sugar in them.

Grind egg yolks with sugar, pour in milk and, heating the mass in hot water, beat it until thickened. Then, stopping heating, dissolve squeezed gelatin and vanillin in it.

In a deep enamel cup, beat the chilled heavy heavy cream with a broom, add 1 / 6-1 / 8 of them into a lukewarm cream mass and gently mix it from bottom to top. Pour the resulting mixture into the remaining cream, stirring gently from bottom to top until a homogeneous mass is formed. Put the cream in chilled molds and put on ice.

Before serving the dish on the table, lower the molds in hot water for 2-3 seconds (if the molds are moistened with water and sprinkle with powdered sugar before filling with cream, then they can not be immersed in hot water), put the cream (see No. 472) in small vases or on saucers and pour over the fruit sauce.

Other creams are also prepared: vanilla (vanilla is put into the mass before boiling it); chocolate (40-50 g of finely broken chocolate and dissolved in hot water or 30-50 g of dry cocoa are put into the mass before cooking); coffee (1/5 cup of strained strong natural coffee is poured into the mass before brewing); nut (130 g of peeled nuts are fried in a pan, grind on a roar or in a towel, taken from the skin, pounded in a mortar, sifted through a sieve and poured into the cream mass when combined with cream); Ukrainian (65-80 g of thinly sliced ​​black bread is fried and dried, pounded in a mortar, sifted through a sieve and poured into the mass when combined with cream); orange (peel off the zest from the washed orange with a grater, put it in the egg-milk mass for cream and boil; peel the orange and all the fibers, separate it into slices, remove the grains; put the peeled slices into molds and pour cream).

2½ cups cream (10 servings): 1 glass of milk, 4 egg yolks or 2 whole eggs, 300 g of sugar, 20 g of gelatin, 200 g of strawberries, 40 g of starch, vanillin - to taste.

No. 519. Cream of strawberries and other berries

Sort the strawberries, rinse in cold water, dry, rub, put sugar in it and put in a cold place. Stir the puree occasionally. Whip the cooled heavy cream until a thick thick foam forms and combine with the strawberry puree. Pour gelatin dissolved in water into the resulting mass, all the time stirring it from top to bottom, pour the gelatin dissolved in water in a thin stream, immediately decompose the mass into chilled molds and take out into the cold. Before serving the dish on the table, lower the molds for 2-3 seconds in hot water and put the cream on plates.

The cream is also prepared from raspberries, strawberries, black currants and other berries.

For 2½ cups heavy cream (10 servings): 150-200 g strawberries, 150-200 g sugar, 15 g gelatin.

FROZEN SWEET MEALS

M Most ice cream mixes contain cream, milk and eggs. The fat in these products is in the form of an emulsion and therefore is easily absorbed by our body. In addition, during the preparation of ice cream, the mass is whipped, which gives it a porous structure and also facilitates assimilation.

The most common are ice cream made from milk and cream, and fruit ice cream made from fruit and berry purees and juices. You can add cocoa, coffee, nuts, berries, fruits, vanillin, wine to ice cream.

The process of making ice cream consists of two main points: making a mixture (milk or fruit) and freezing it.

A mixture containing 25-30% sugar is frozen at a temperature of about -5 °; with a higher sugar content, the freezing temperature must be lowered, which makes it difficult to make ice cream, especially at home.

Ice cream can be garnished with dry sugar cookies, fresh or canned fruits and berries, or sprinkled with thick, natural berry syrup.

No. 520. Fruit ice cream

Put sugar in boiling water, boil and cool it. Sort the strawberries, rinse with cold boiled water, dry and rub through a fine sieve. Combine the resulting puree with the cooled sugar syrup. Stir the mass well, strain into an ice cream maker, standing in ice, and close it with a lid. Turning the ice cream maker by the handle of the lid, freeze the mass, stirring occasionally, until the consistency of thick sour cream. Then, covering the ice cream maker with a thick cloth, freeze the mass for another 1.5-2 hours.

The ice cream maker is prepared as follows. Ice is chopped into small (the size of a fist) pieces, put in a layer of 8-10 cm in a large wide bucket or wooden tub and sprinkled with salt. An ice cream maker is placed in the middle, covered with a lid, and ice is placed around it almost to the very top, sprinkling with salt. The ice is tamped tightly so that the ice cream maker does not sway when rotating.
Before serving, ice cream is laid out with a spoon, dipping it in hot water, in vases, sockets, on saucers and small plates.

Ice cream is also made from strawberries and raspberries. When preparing ice cream from cranberries, black and red currants and lingonberries, juice is squeezed out of the berries, and the pomace is boiled (see No. 500). You can make ice cream with apples, melons, pears, and apricots. To do this, they are boiled and rubbed with a decoction, and then mashed potatoes are combined with sugar syrup. When making lemon, orange and tangerine ice cream, the zest is insisted in hot sugar syrup, and when it cools down, squeezed juice is poured into it.

The more acidic the berries and fruits are, the more sugar is put into the syrup. For example, for 250 g of puree of raspberries, strawberries, strawberries, apples or pears, 375-400 g of sugar are taken, and for 250 g of juice or puree of cranberries, lingonberries, red and black currants, for 2-3 large lemons, oranges or 4-6 tangerines take 450-500 g of sugar.

You can make ice cream from blackcurrant buds, tea, pink. To do this, tea, rosehip petals, rose or black currant buds are infused in the syrup (covered) for 30-45 minutes. The resulting infusion is filtered and frozen.

Citric acid can be added to any popsicles to taste.

For 1 kg of ice cream (10 servings): 2½ cups of water, 300-375 g of strawberries, 300 g of sugar.

No. 521. Ice cream, chocolate, coffee, nut, pistachio and creme brulee

Ice cream. Beat eggs in a saucepan, put sugar and mix everything well (until sugar is almost completely dissolved). Continuing to stir the mass, gradually pour boiled and slightly cooled milk into it. Then put it on fire and, stirring all the time from the bottom, heat (not boil) until slightly thickened. Remove the thickened mass from heat, cool, put vanillin in it, strain through a sieve into an ice cream maker and freeze (see No. 520).

Ice cream can be made from mixtures of 25% cream and 75% milk or 50% cream and 50% milk. In the latter case, it will turn out to be very greasy and will freeze worse.
Instead of whole eggs, you can put yolks in ice cream (8 pieces per 1 liter of milk); this ice cream will be more tender.

Chocolate ice cream is also prepared (before cooking, add 100 g of grated chocolate or 50-75 g of cocoa); coffee (3/4 cup of strong natural coffee is poured into the mass, respectively, reducing the amount of milk); creme brulee (1/3 of the sugar norm is fried in a pan with a small amount of water until dark brown, diluted with hot water, boiled until a thick syrup is obtained and poured into the mass); walnut (200-250 g of peeled voloshes are fried in a pan, peeled, pounded in a mortar, sifted through a sieve and poured into the strained cooled mass); pistachio (150-200 g of pistachios are scalded, peeled, dried without frying, pounded, sifted and put into the mass).

For 1 kg of ice cream (10 servings): 3½ cups milk, 250-300 g sugar, 4 eggs or 8 yolks, 1/4 vanilla sticks or 1 vanillin powder.

No. 522. Sundae

Prepare ice cream (see No. 521). Cut the candied fruits into small (0.5 mm) cubes, pour over them with liqueur and put them in the cold. Pour heavy cream into a deep saucepan, cool and beat until a fluffy foam forms, then add powdered sugar into them and mix gently.

Put candied fruit infused with liqueur into ice cream, mix, add whipped cream (in 2-3 doses) and mix it well from bottom to top again. Put the ice cream in the prepared forms, cover them with paper, close tightly with lids, which are smeared with creamy margarine around the edges (without leaving any gaps). Put the molds in ice with salt, cover with ice on top, cover with a thick cloth and leave for 3-4 hours in the cold.

Before serving the ice cream on the table, remove the forms from the ice, wash, wipe, scrape off the margarine and remove the lids. Then lower the molds in hot water for 2-3 seconds and put the ice cream in a vase or on a dish. In the absence of molds with lids, the sundae can be frozen in an ice cream maker and served in balls, like ice cream.

You can serve small cakes or dry biscuits as a garnish for the ice cream.

For 1 liter of milk (20 servings): 400 g sugar, 4 eggs or 8 yolks, 1 vanillin powder, 50 g icing sugar, 1 thin-walled glass of heavy cream, 250 g candied fruit, 60 g liqueur.

No. 523. Soufflé "Surprise"

On an oval metal dish or frying pan, put an oval or round slice of biscuit 1-1.5 cm thick. On it, put a layer of ice cream (see No. 521) and canned fruits (apples, pears, peaches, plums), which are also on all sides close with ice cream (slide). Put a thin layer of biscuit on ice cream and cover it (from a confectionery or paper envelope with a toothed tube) with whipped egg whites and powdered sugar. Put the soufflé in a hot oven and bake for 1.5-2 minutes (until a dark golden crust forms). Sprinkle the finished soufflé with icing sugar and serve immediately.

1 serving: 100 g of ice cream, 2 eggs (proteins), 45 g of icing sugar, 50-75 g of biscuit, 50 g of canned fruits.

MISCELLANEOUS HOT AND COLD SWEET MEALS

No. 524. Omelet with apples or jam

Peel apples from skin and seeds, chop into small thin slices, put in a saucepan with a little butter, sprinkle with sugar and, stirring, simmer until soft. When the apples have cooled slightly, put vanillin or ground cinnamon in them.

Mix eggs with salt, sugar and milk, pour into a greased hot frying pan and stir until slightly thickened. Put prepared apples in the middle of the omelet and cover them on both sides with the edges of the omelet. Fry omelet until dark golden brown, turn seam side down on a hot plate, sprinkle with powdered sugar and serve.

An omelet with jam (pitted) is also prepared.

1 serving: 2-3 eggs, 2-3 tablespoons of milk, 15-20 g of butter, 100-150 g of apples, 20-30 g of sugar, 1/10 of vanillin powder or 1 g of ground cinnamon, salt to taste.

No. 525. Apples with rice

Sort the rice, rinse 2-3 times in warm water, boil for 5-8 minutes in slightly salted water, then put it in boiling milk and, stirring, cook until thickened. Put half-cooked rice in the oven for 1-1.5 hours.

Peel the apples from skin and seeds, put them in sugar syrup (1/2 glass of water, 25 g of sugar) and boil (see No. 489). Prepare the sauce from the dried apricots. To do this, pour the apricots with cold water and then boil in the same water, adding apple syrup to it. Rub the boiled apricots together with the broth through a fine sieve. Put the resulting sauce on the fire and evaporate the water from it. If the sauce is not thick enough, add starch diluted with cold water to it and boil for 0.5-1 minute.

Season the finished rice with butter, vanilla, stir, place tightly in a greased cup with smooth low sides and then, trying to keep its shape, put on a hot plate. Put apples on rice and pour hot apricot sauce over them.

If desired, you can put sorted and washed raisins (10 g) into the rice.

1 serving: 150 g apples, 30 g rice, 1/4 cup each water and milk, 10 g butter, 1/10 vanillin powder; for the sauce: 15 g of apricots (dried), 40 g of sugar, 3 g of starch, salt to taste.

No. 526. Baked apples with milk

Wash the apples, dry them, cut out the core, spoiled areas and cut the skin with a semicircular notch. Put the prepared apples in a shallow oiled saucepan, add sugar to them (instead of the core), add very little water, put in the oven and bake.

Put the finished apples together with the jelly-like juice on hot plates, add milk to them and serve.

1 serving: 150 g of apples (Antonov's), 15 g of sugar, 1/2 cup of milk, 3 g of butter.

No. 527. Grandma - with apples

Wash the apples, peel them from the skin and core, chop into thin small slices, put in a saucepan with butter, add sugar and, stirring occasionally from the bottom, simmer until soft. Cut off the crusts from stale white bread, cut it into long strips 5-6 wide and 0.3-0.5 cm thick and, dipping each strip in milk mixed with a raw egg, tightly overlay them on the bottom and sides of a well-oiled stewpan.

Put the crumb of stale white bread, vanillin or ground cinnamon, sifted through a sieve into the stewed apples, mix everything well, put in a prepared saucepan and smooth over the surface. Top the apples tightly cover with slices of bread soaked in milk, sprinkle with butter and bake in the oven.

Pour the peelings from apples with water, boil and evaporate about half of the water from them. Then wipe the cleaning together with the broth through a fine sieve, add sugar to them, boil and, stirring, add the gravy diluted with cold water to boil for 1-2 minutes and put a little vanillin in it.

Keep the finished grandma with apples in the mold for 8-10 minutes, then put, cut into portions, put on hot plates, pour over with apple sauce and serve. The apple sauce can be substituted for the apricot sauce (see # 525).

For 1 kg of apples (8 servings): 800 g of stale white bread, 250 g of sugar, 120 g of butter, 1½ cups of milk, 3 eggs, 1 vanillin powder or 2 g of ground cinnamon, 30 g of starch.

No. 528. Rice pudding

Sort the rice, rinse 2-3 times in warm water, dip in boiled salted water and cook for 10 minutes. Then put it on a sieve, put in boiling milk and cook, stirring occasionally, until it thickens. Cover the saucepan with semi-cooked rice and put in the oven for 30-40 minutes.

Put sugar, washed and dried cinnamon or raisins (see No. 242), vanillin and egg yolks in the finished porridge. Stir the porridge well, add whipped egg whites into it and place in a greased and sprinkled with breadcrumbs saucepan or on a small baking sheet. Smooth out the pudding, sprinkle with breadcrumbs, drizzle with oil and put in the oven for 20-30 minutes. Prepare a jelly-type cranberry gravy (see No. 500). Instead of cranberry, you can make a natural gravy from wild strawberries, strawberries, raspberries, lingonberries (see No. 518).

Cool the finished pudding slightly, cut into portions, put on hot plates; add gravy to it on the side.

Pudding is also made from pre-scalded millet or semolina.

For 1 liter of milk (10 servings): 600 g of rice, 3 glasses of water. 250 g sugar, 100 g butter, 5 eggs, 200 g raisins or cinnamon, 1 g vanillin, 50 g crackers, salt - to taste; for gravy: 100 g of cranberries, 100 g of sugar, 30 g of starch.

No. 529. Soufflé (airy pie) of raspberries and other berries

Sort the raspberries, rinse, rub through a sieve and cook with sugar until thickened (the finished puree should not drain from the spoon, but fall in flakes). Gradually pour the hot puree into the well-beaten egg whites, stirring gently from top to bottom. Put the mass in a slide on an oiled metal dish or aluminum frying pan, apply a pattern on it with a knife or through a pastry bag with a straw and put it in a not very hot oven for 12-15 minutes. The baked soufflé should rise well, thicken and be covered with a dark golden crust.

Sprinkle the finished soufflé with icing sugar and serve immediately with cold milk. It cannot be stored, as it quickly falls off and becomes dense.

Soufflé is also prepared from wild strawberries, strawberries, black currants and other berries.

1 serving: 100 g raspberries, 40 g sugar, 1/2 cup milk. 3 eggs (proteins), 5 g butter.

No. 530. Soufflé from apples and other fruits

Rinse the apples, cut in half, put in a shallow saucepan and, adding a little water, bake in the oven. Rub the baked apples through a sieve Transfer the puree to a small saucepan, add sugar and, stirring, cook until thickened. Beat the egg whites, combine with mashed potatoes and bake the soufflé in the same way as indicated in No. 529.

Soufflé is also prepared from pears, apricots, plums, cherries, cherries and other fruits and berries.

1 serving: 75 g of apples (Antonovs), 50 g of sugar, 3 eggs (proteins), 1/2 cup of milk, 5 g of butter.

No. 531. Vanilla soufflé

In a deep bowl, beat off the whites of the eggs and put them in the cold. Mix the yolks with sugar and flour, pour in milk (1/2 norm) and, stirring, heat the mass (not boiling) until thickened. Then put vanillin in it to taste. Whisk the cooled egg whites into a thick, fluffy foam and mix gently with the hot mixture. Place the resulting mixture in a slide on an oiled metal dish or aluminum frying pan, apply a pattern on it, put in a not very hot oven for 12-15 minutes and bake until tender (see No. 529).

Chocolate soufflé is also prepared (30-40 g of chocolate or 15 g of cocoa is added to the mass before boiling) and coffee (2 tablespoons of strong natural coffee are poured into the mass).

1 serving: 3 eggs, 40 g sugar, 5 g flour, 3/4 thin-walled glass of milk, 5 g butter, vanillin - to taste.

No. 532. Snowballs

Put vanilla, sugar in milk and boil it. Beat the cooled egg whites into a fluffy dense foam and, stirring, sift the powdered sugar into them (1/3 of the norm). Then, dipping a tablespoon in milk, grab the whipped whites with it and dip in boiling milk. Cook snowballs for 2-3 minutes, turn over to the other side, boil for another 2-3 minutes and remove with a slotted spoon on a sieve.

Mix the egg yolks with sugar and dilute with the cooled milk remaining after boiling the snowballs. Put the mass on fire and heat (not boil) until slightly thickened. Put snowballs in the resulting ice and cool them. Before serving, arrange the snowballs on plates and add ice cream to them.

For 2 servings: 3 eggs, 60 g caster sugar, 1½ cups milk, 1/10 vanilla stick or 1/2 vanillin powder.

No. 533. Profiteroles in chocolate

Prepare the choux pastry (see No. 73), bake profiteroles with a diameter of 3-3.5 cm from it, cool them and cut them on the side. Whip the cooled heavy cream until fluffy and stir in the powdered sugar and vanilla. Stuff the profiteroles with cream using a cone-shaped paper bag, place them in a low slide on a dish and pour melted chocolate before serving.

10 servings: 150 g flour, 70 g butter, 5 eggs, 3/4 cup water, 20 g sugar, 250 g heavy cream, 100 g icing sugar, 150 g chocolate, 0.1 g vanillin, salt to taste.

No. 534. Croutons with fruit

Cut off the crusts from a loaf of white bread, cut it into rectangular slices 5 mm thick, soak with a mixture of eggs, milk and sugar and fry well on both sides in a pan with butter. Prepare apricot sauce (see # 525). Cut canned fruits (apples, pears, peaches) into slices, add syrup and heat.

When serving, place the croutons on a dish, put the fruits on them and pour over the apricot sauce.

1 serving: 50 g white bread made from premium flour, 1/2 egg, 1/5 cup milk, 10 g butter or margarine, 40 g canned fruit; for the sauce: 10 g of dried apricots, 25 g of fruit syrup, 10 g of sugar.

THE DRINKS

No. 535. Tea

Tea is a wonderful invigorating, refreshing and thirst-quenching drink. It contains caffeine, which stimulates the activity of the heart and nervous system, tannins that have a beneficial effect on the digestive tract and strengthen blood vessels, a significant amount of vitamin C, essential oils, organic acids and flavorings.

Tea should be stored in tightly closed glass teapots in a dark, dry place and away from strong odors.

Tea should be brewed only in porcelain teapots. Before brewing, the teapot must be rinsed with boiling water, then put in the tea and pour boiling water over it about 1/3 of the teapot's volume. To keep warm, cover the kettle with a clean napkin or towel and infuse the tea for 5-8 minutes. Then add boiling water to the kettle.

Tea is served with sugar, lemon, jam, jam, jam, honey, hot milk, cream, dried fruits, cookies, pies, buns, sandwiches, cakes, torny, croutons, dryers, bagels, bagels, etc.

No. 536. Coffee

Natural coffee is a more powerful aphrodisiac than tea.

Raw natural coffee must be roasted, stirring, until dark brown in a thick cast iron skillet in the oven. Store coffee in hermetically sealed cans in a dry place. Coffee should be ground in coffee grinders just before brewing. Stir ground coffee with chicory in the ratio: 2 g of chicory for 5-8 g of coffee.

Black coffee... Pour coffee and chicory into a coffee pot or coffee maker, pour boiling water (with the expectation of boiling off and the rest in the thick) and cook for 5-8 minutes. Pour the finished coffee into glasses or cups. Serve lump sugar and thin slices of lemon or milk and cream with coffee; sometimes liqueur or cognac is served with black coffee.

1 serving: 1 thin-walled glass of water, 5-8 g of coffee, 2 g of chicory.

Coffee with milk or cream. Add milk or cream and sugar to ready-made black coffee and serve with butter cookies.

1 serving: 1 glass of water, 5-8 g of coffee, 2 g of chicory, 1/3 cup of milk or 1/4 cup of cream, 25 g of sugar.

Milk coffee... Add milk, sugar to the finished black coffee and boil it for 1-2 minutes; then pour into cups or glasses, put foam on top.

1 serving: 3/4 glass of water, 5-8 g of coffee, 2 g of chicory, 7 g of a glass of milk, 25 g of sugar.

Cappuccino... Brew black coffee, put 2/3 of the sugar norm in it. The rest of the sugar is crushed and added to the whipped cream, which is placed in a glass of coffee.

1 serving: 1 glass of water, 5-8 g of coffee, 2 g of chicory, 7b glasses of cream, 25 g of sugar.

Oriental coffee... Boil black coffee with sugar in special or ordinary very small pans (1-2 servings) and serve in them, along with the grounds. Coffee is drunk from very small coffee cups. Lemon can be served with coffee.

1 serving: 1½ cups of water, 10 g of coffee, 15 g of sugar.

Coffee with ice cream... Put a scoop of ice cream in a glass or glass and pour cold coffee.

For 1 serving (3/4 cup ready-made coffee): 8 g coffee, 2 g chicory, 50 g ice cream, 25 g sugar.

Hot coffee is served with biscuit cakes, cookies, cakes, croutons, etc.

No. 537. Cocoa and chocolate

Cocoa and chocolate are processed products of cocoa beans. They contain the alkaloid theobromine, which stimulates nervous and cardiac activity, a significant amount of fat (about 20%), proteins and other substances. Cocoa and chocolate are most often consumed with sugar, milk or cream, which significantly increases their nutritional value.

Before serving, cocoa or chocolate in powder is stirred with granulated sugar, diluted with boiling milk, brought to a boil and poured into glasses or cups. Biscuit (or other) cookies, cake, muffins, etc. are served with cocoa.

The chocolate in pieces is broken into small pieces and diluted with hot milk.

1 serving: 6-8 g cocoa or 15 g chocolate, 3/4 cup milk, 20-30 g sugar.

No. 538. Mulled wine

Put sugar, cinnamon, cloves, lemon zest, nutmeg, if desired, in red wine and simmer for 1-2 minutes. In mulled wine, you can add cognac and a slice of lemon without zest. Mulled wine is drunk hot.

1 serving: 180 g of table red wine, zest with 1/8 lemon, 20 g of sugar, 0.1 g of cinnamon and cloves, 0.1 g of nutmeg, 1½ tablespoons of brandy.

No. 539. Cruchon

Pour icing sugar into the vase, pour white grape wine and cognac (half of the white wine can be replaced with champagne), stir everything well (until the sugar is completely dissolved), put peeled strawberries or strawberries, peaches, oranges or tangerines, pineapples, cut into slices, etc. Cool the cruchon and serve. The punch is poured into wide glasses (wine glasses). Cruchon is usually consumed in the afternoon.

1 serving: 100 g of white grape wine, 20 g of brandy, 20-30 g of fresh fruits or berries, 10-15 g of sugar.

The value of sweet foods in nutrition. Sweet foods contain a significant amount of sugar, which is very easily absorbed by the human body. Many of the sweet foods are high in calories. Dishes made from fruits and berries are characterized by high vitamin activity. In addition, sweet dishes have a pleasant taste, aroma, delicate texture, beautiful color and a beneficial effect on the digestion process.

Cold Sweet Foods Sweet food and drinks are a traditional addition to any menu. They will certainly end dinners, they are the decoration and completion of the festive table. They are pleasant to the taste, highly nutritious, cause a feeling of fullness, and help improve digestion.

Kissels and compotes are prepared from fresh, quick-frozen, dried, sterilized fruits and berries. Jellies and mousses are prepared mainly from the same products as jelly. And also use gelatin or semolina. To prepare the cream, you need whipped cream of at least 30% fat or whipped sour cream, as well as dissolved gelatin. Soufflé, unlike many other sweet dishes, is usually served hot immediately after baking. Easily digestible sweet dishes include all kinds of puddings, which are distinguished by a tender, fluffy consistency, casseroles, charlottes, fresh, boiled or baked fruits with a sweet sauce. It has become customary to include ice cream in the menu of a festive dinner - an exceptionally pleasant taste and outwardly attractive product. It can be part of soft drinks such as iced coffee or ice cream.

Hot sweet dishes puddings soufflé pancakes Serving temperature: С

Easily digestible sweet dishes include all kinds of puddings, which are distinguished by a tender, fluffy consistency, casseroles, charlottes, fresh, boiled or baked fruits with a sweet sauce. It has become customary to include ice cream in the menu of a festive dinner - an exceptionally pleasant taste and outwardly attractive product. It can be part of soft drinks such as glazed coffee or ice cream.

Hot drinks Tea is considered the number one drink in the whole world. This tonic drink has a beneficial effect on the human body. Another popular drink is coffee, which has a specific aroma and taste and has a stimulating effect on the body.

Apples in syrup. The apples are washed, the core is removed with a recess, peeled and boiled in a slightly acidified syrup (100 g of sugar and 0.01 g of citric or other food acid are taken for 1 liter of water) until they are soft. Chilled apples are placed in bowls, poured with chilled berry (raspberry, strawberry, strawberry) syrup (from 500 to 800 g of sugar is taken per 1 liter of water). The syrup is boiled so that it is transparent and, when cold, has the thickness of cream.

Fresh fruit compote. Apples and pears are freed from the seed nest with a metal notch, peeled, cut into slices. Chopped fruit is placed in hot sugar syrup that is cooked and kept there until tender. Peeled watermelon and melon are cut into slices. Peaches, apricots and plums are washed and cut into wedges. The grapes are washed. Fruit is beautifully placed in a bowl and poured over with chilled syrup.

Sweet jelly dishes Fresh fruits and berries, as well as natural juices and syrups are used to prepare jelly. The jelly contains sugar and gelatin. Gelatin is pre-soaked for an hour in ten times the amount of cold water. Sugar syrup is prepared, into which soaked gelatin is introduced, stirred and brought to a boil. The juice of berries or fruits is poured into the jelly; citric acid, grape wine or cognac are added to improve the taste.

Sambuc made from apples. The apples are washed whole, placed in a saucepan or cast-iron pan and baked in an oven. Gelatin is soaked in cold water. Hot apples are rubbed through a sieve. Sugar is added to the resulting puree and raw egg whites are introduced in two steps. The mass is cooled and whipped until a thick white foam is formed. Hot strained gelatin is added to the whipped mass in a thin stream, continuing to whisk. Sambuc is poured into molds or baking trays and cooled.

Grind the watermelon in a mixer. Make a syrup. To do this, mix honey, sugar and water, add lemon juice and dry wine. Mix the resulting syrup with chopped watermelon. Place a slice of watermelon on the bottom of each mold, pour sorbitol and place in the freezer for 1 hour. After the first hour of freezing, gently stir the dessert with a fork and place back in the freezer for another 2-3 hours.

Crackling pudding. Pudding is made from plain or rich bread crumbs. The rusks are cut into cubes and poured with warm milk (10-15% milk by the weight of the rusks). When the crackers are swollen, add raisins, vanillin, cloves, egg ice and egg whites whipped into foam. Egg ice is a mixture of egg yolks, pounded with sugar and diluted with hot milk (for 1 liter of milk, take 100 g of sugar, 4 eggs, vanillin powder). Mix everything well (the mass should be thick) and transfer to baking sheets or molds, greased with cold butter. Sprinkle the mass with breadcrumbs and bake. When leaving, the pudding is removed from the mold so that the underside is at the top.

Pancakes with jam. Pancake dough is prepared in milk, with the addition of flour, eggs, sugar. Pancakes are baked by pouring a marshy layer of dough onto a cast-iron frying pan greased with a piece of bacon. Place the baked pancakes on the board with the fried side up. Put jam on the toasted side of the pancake, shape it into an envelope and fry on both sides in butter. Dispense two or three pancakes per serving and sprinkle with powdered sugar.

Requirements for the quality of sweet dishes, conditions and terms of their storage Kissels have a uniform consistency, in terms of density they resemble sour cream or cream. Their surface should be without film. The taste of jelly is sweet; taste, smell, color correspond to those fruits and berries from which they are prepared. Kissels from decoctions, juices, syrups - transparent, from milk and fruit and berry puree - cloudy

Jelly has a homogeneous, jelly-like, slightly elastic consistency. The jelly shape is square, with wavy edges or the corresponding shape. The taste is sweet with the taste and aroma of the products used. The mousse has a delicate, slightly elastic, fine-pored consistency. The shape of the product is square or triangular, with wavy edges. The taste is sweet with a sour aftertaste. Color - white, cream, pinkish; depends on the products used

Compotes are composed of syrup and fruit. The syrup is transparent, from yellowish to light brown. Fruits and berries (whole or sliced) are not overcooked, retained their shape. The taste of compotes is sweet with a sour aftertaste, the smell of fruits and berries, from which they are prepared.

Storage Cold sweet food is stored in a non-oxidizing container for up to 24 hours at a temperature of ° C. Hot sweet food is stored before serving in an oven at a temperature of ° C or on a water stove. Brewed tea is stored for no more than 1 hour. Squeezed from fruits and berries or opened canned juices are stored in porcelain or enamel dishes for 2 to 4 hours.

Sherbet The name itself comes from the Turkish word "Şerbet". In Arabic, this drink was called "sharba" (drink). Interestingly, other types of sweets have exactly the same name: fruit colored lipstick with nuts, fruit ice cream, as well as an instant powder invented in the 19th century in Britain to produce an effervescent carbonated sorbet. Sherbet is the very first soft drink in history. Sherbets were very popular in the Ottoman Empire. They were usually drunk both during feasts and before meals. And today sherbet is extremely popular in Turkey. It is very refreshing, which is especially important in hot climates. According to the Turks, sherbet is not only tasty, but also a medicinal drink.

Grind the yolks with sugar and salt, add milk, stir well, pour in melted butter and gradually pour into a saucepan with flour, stirring so that there are no lumps. Add whipped egg whites before baking. Heat a frying pan greased with a piece of lard, pour in a little dough, turning the pan so that the dough spills out in a thin layer (if a lot of dough gets into the pan, drain it back into the pan). Put the pan on fire and as soon as one side of the pancake is browned, turn it to the other side with a wide knife or spatula. On each pancake, put 1/2 teaspoon of jam in the middle and fold it in four. Place the pancakes in a shallow saucepan. Sprinkle each row with melted butter. Cover and steam until serving. Serve hot with sour cream.

Cooking sweet foods and drinks

Sweet food and drinks are a traditional addition to any menu. Dinners end with them. Dishes made from fresh fruits and berries, fruit and berry juices, syrups containing a significant amount of sugar. Organic acids, mineral salts, vitamins are of particular nutritional value. The assortment of sweet dishes at this enterprise is not great. These include compotes, ice cream, tea, coffee, assorted fruits.

Fresh and frozen fruits and berries

Fresh fruits and berries are not cooked. Therefore, they do not lose their aroma, taste, vitamins contained in them are preserved. Fresh fruits and berries are sorted out before the vacation, the stalks, weeds are removed, and thoroughly washed with running cold drinking water. Serve fruits and berries natural or with sugar, refined powder, syrup, milk, cream, sour cream. Fruits and berries are delivered to public catering establishments frozen dry (without sugar), frozen in sugar syrup, and berries - also frozen with sugar. Fresh fruits and berries are served on a dessert plate or in a vase.

Compotes

Compotes are prepared from fresh, dried, canned and frozen fruits and berries, both in various combinations and from one of any kind. Banks with canned fruits and berries, intended for the preparation of compotes, are thoroughly rinsed with warm water before opening. To prepare compotes from dried fruits, dried fruits and berries are sorted out, removing impurities, thoroughly washed in warm water, changing it several times.

To improve the taste of dried fruit compotes, it is recommended to cook 10-12 hours before their sale, since as a result of infusion, aromatic and flavoring substances (organic acids, mineral salts, sugars) pass into the broth, and the fruits and berries are soaked in sugar syrup. With insufficient acidity, citric acid is added to compotes. Compotes are released chilled to a temperature of 12-150C, 150-200 g per serving.

Kissel

This enterprise does not prepare jelly.

Table 10 Compote from dried fruits

Jelly, mousse, sambuca are not prepared at this enterprise.

Creams and whipped cream are not prepared in this facility.

Soufflé, pudding, croutons and other sweet dishes

Soufflé, pudding, croutons and other sweet dishes are not included in the menu of this enterprise.

Ice cream

Ice cream is a frozen sweet mass made from dairy products with various additives. Ice cream is usually made from: milk, cream, butter, sugar, flavoring and aromatic substances, various food additives that provide the desired consistency, shelf life, etc.

The drinks

Hot drinks

Traditionally, the following drinks are consumed when heated: cocoa (drink), tea, hibiscus, coffee.

Table 11 Black coffee with milk

Table 12 Tea with lemon

Registration and release of finished products

The technological process of preparing a dish ends with its design and leave. A beautifully decorated dish stimulates the appetite, focuses a person's attention on the upcoming meal and improves the absorption of food. The decoration of the dish largely depends on the combination of side dishes in terms of the shape and size of the cut of the products, taste and color. Typically, side dishes of approximately the same size and size are chosen.

For example, side dishes for cold dishes are usually shaped like bunches: chopped green onions, carrots and potatoes, cut into cubes, stars, circles. Large portions are usually served with coarsely chopped side dishes. Products should also be in harmony with each other, not only in color, but also in taste. Dark red sauces match in color and taste with fried meat, white sauce with poultry, pink tomato and white with fish. Of great importance in the design of the dish is the dishes in which the food is served. It should be free of chipped edges, chippings and cracks. The sides of the dishes must not be completely covered with food. In this case, in combination with colorfully decorated side dishes, the dish will have a particularly attractive appearance.

fish meat dish drink