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Crema de la kiwi pahar

Crema de la kiwi pahar



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Mix eggs and sugar and flour 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 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.


Hand cream - daily care

Method of preparation:
In a heat-resistant glass, add the ingredients of phases A and B. The two glasses are heated on a water bath, heated to 70 ° C, meanwhile stirring occasionally. When both phases have reached the right temperature, they are removed from the heat.

Add the contents of phase B over phase A and mix for 3 minutes. To accelerate cooling, place the composition on a bowl with cold water and continue to mix for another 3 minutes.

To the composition cooled to hand temperature will be added in turn the ingredients from phase C with thorough mixing after each. The cream thus obtained is transferred to the dedicated container. The consistency of the cream will be finalized the next day.

A light, non-greasy, slippery cream, pleasant to apply. Moisturizes and softens the hands, supports the mature barrier of skin protection, is absorbed quite quickly and smells pleasant with floral notes.


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!


How to make creamy or creamy by the glass & # 8211 simple dessert recipe with vanilla cream in a cup?

How to make vanilla cream for creaming, creaming or creampie?

I started with the preparation of the vanilla cream because it needs a cooling time before mounting this cream or cream in the glass or cup. This vanilla cream with beaten egg whites is recorded in Larousse Gastronomique as "Chiboust cream". Basic recipe for vanilla cream for pastry (patissiere, pasticcera) you can find it explained in detail here.

I separated the yolks from the egg whites and put them in a bowl. I put 50 g of sugar, a little salt over the yolks and mixed them well with the mixer. If the mixture is too thick it can be diluted with 50 ml of cold milk. I added the 35 g of starch or 70 g of flour and continued mixing.

In a large pot I put the rest of the milk (the remaining 450 ml) and the vanilla bean. If you use vanilla extract or vanilla bourbon sugar then put them on the end. I put the pot of milk and vanilla on medium heat and waited for it to boil.

I put out the fire and strained the milk. I diluted the mixture of eggs, sugar and starch with this strained milk (hot) and mixed well. I poured the diluted mixture back into the pot and put it back on medium heat. I stirred constantly (be careful not to get caught!) Until it comes to a boil again. I hydrated the gelatin in cold water (granules or sheets).

After the vanilla cream boiled 2-3 times, I pulled the pot off the heat. The cream is thick and homogeneous, without lumps. If we use starch it boils instantly. If we use flour then we will have to boil the cream for a few minutes for it to cook. It is best to taste it and if you feel the flour then it is clear that you will have to boil the cream. Don't forget to stir constantly in it and the fire should be small / medium!

I quickly started beating the egg whites. When it had set, I put the 50 g of sugar and continued beating until I got a thick and shiny foam. If you have not used a vanilla stick then now is the time to put the vanilla sugar or extract in the foam or in the slightly cooled vanilla cream.

I gradually incorporated the foam (2 tablespoons at a time) immediately into the hot cream and mixed it lightly with the spatula, from top to bottom. The egg whites are cooked at 75 C and my cream is over 85 C, so rest assured that they will not stay raw. If you have white spots (egg whites) left in the cream, you can mix it briefly with the mixer - only 10-15 seconds - so that the air in the foam is not lost. I immediately incorporated well-hydrated gelatin into it. I mixed well to melt evenly in the hot cream (max. 60 C). There is no need to melt the gelatin separately in this case.

I let the cream cool for about 15-20 minutes (on the kitchen table). I get about 850 g of vanilla cream but the volume is over 1 L because the egg whites make it frothy, aerated.

How to bake puff pastry dough for cream or cream in a glass or cup?

This Cremșnit or Cremeș by the glass is made with puff pastry with butter (also called French dough). I leave you here the recipe for homemade puff pastry. If you do not have time for such a thing then you can use a puff pastry from the market. I recommend the one with butter (not margarine) from Kaufland, from the fridge (not frozen).

However, for this recipe I used very little puff pastry, approx. 150-200 g. In fact, I used the edges of the dough left over from cutting the sheet for the Creamy Cake. If you do not plan the cake then use 1/2 sheet of puff pastry. It is very important that the raw puff pastry stays in the refrigerator until the time of use. The cold makes them feel good.

Basically I cut the puff pastry sheet with biscuit shapes (it can be popcorn, stars, hearts, etc.) which I put in the tray lined with baking paper and put them in the preheated oven at 200 C for 12 minutes (heat up + down + ventilation) respectively the high stage to those with gas. It is very important that the dough is cold and the oven is well heated! After approx. For 12 minutes, the puff pastry pieces looked like this: grown and nicely browned. The puff pastry is tasty when well baked, golden and crispy. Insufficiently baked puff pastry is rubbery, "lumpy" and unpleasant.

The leftover dough from the cut flowers I baked similarly & # 8211 doesn't matter what it looks like because they will be crushed. After cooling, I crushed them by hand in a bowl.


Cups with yogurt, kiwi and mango

A renewed dessert to enjoy ripe fruit

  • Mayra Fernandez Joglar
  • Recipe type: dessert
  • Calories: 380
  • Gates: 2
  • Preparation time: 5M
  • Cooking time: 2M
  • Total time: 7M

Ingredients

  • 2 sweet kiwis
  • 1 drop of lemon juice
  • 100 g of mango
  • 110 g yogurt
  • 15 g agave syrup
  • 125 g mascarpone cheese

Preparation

We put the cleaned and chopped kiwis in the glass. Reserve a few pieces if you want to use them for the final decoration. We grind the rest over time 30 seconds, speed 7. Remove the puree and set aside.

Rinse the glass a little to remove all the seeds from the kiwi. We put peeled and pitted mango, a drop of lemon juice and crush during 30 seconds, speed 7. Remove the puree and set aside.

Rinse the glass again, put the butterflies on the blades and pour the yogurt with the syrup inside. I stirred over time 30 seconds, speed 3.

Add the mascarpone cheese and beat for another 30 seconds, speed 3.

For assembly we will alternate layers of yogurt cream with fruit puree. We put half of the cream in the bottom of the glasses, we distribute the kiwi puree, we put the rest of the cream and we finish distributing the mango puree.

We will finish decorating with the pieces of kiwi that I had reserved from the beginning.


How to prepare the recipe for chestnut cream with mascarpone?

It can be served immediately or refrigerated. This cream is absolutely great and fine. And if you add a tablespoon of gelatin (hydrated, melted), it fills a cake wonderfully. If you don't have one chestnut puree bought, can be made from chestnuts: Grow the chestnuts, boil, then remove the core. Pass it, sweeten to taste with sugar or honey and add whatever flavor you want (vanilla or rum). I'm crazy about the taste of chestnuts with rum and chocolate. & # 128578


Put the milk on the fire, together with the vanilla, and separately, in a pan, put the coffee beans and leave them to heat well. Add them to the milk and let them blend for a quarter of an hour.

Use the pan in which the coffee beans were and melt the brown sugar until it becomes caramel. Add a few drops of water, then, when it has completely melted, half a glass, leave it on the fire for a few more minutes, then add the household chocolate broken into small pieces. Stir until the chocolate is completely melted.

Strain the milk from the coffee beans and flavor it, pour it over the melted chocolate and let it simmer until it starts to thicken. Separate two eggs and use only the yolks, over which you will add whole eggs. Beat them like an omelet and pour the chocolate and milk mixture over them. Use heat-resistant bowls and bake for 15 minutes.

When they are ready, take them out and leave them to cool. They can be decorated, according to their preferences, with mint leaves or grated chocolate.


Kiwi dessert with yogurt and walnut sauce

A creamy and very complete dessert with dairy, fruit and nuts.

  • Elena Calderon
  • Recipe type: dessert
  • Gates: 4
  • Cooking time: 1M
  • Total time: 1M

Ingredients

  • 50 g of peeled walnuts
  • 200 g natural yogurt (see recipe here)
  • 1 tablespoon liquid vanilla
  • 4 tablespoons honey
  • 4 kiwi, peeled

Preparation

We put the nuts in the glass and crush them over time 5 seconds, speed 7. Remove from the glass and set aside.

In the glass, add the yogurt, vanilla and honey. programmer 10 seconds, speed 4.

Add the reserved walnuts and mix 15 seconds, speed 4 until you get a cream.

We open the kiwis and cut them into slices. Place them in the bottom of 4 glasses (reserve 4 slices), add the yogurt cream on top.

Garnish with the reserved kiwi slices and, when serving, add some cereal flakes.

Source - Thermomix® Book "Take Care of Your Health"

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13 comments, leave yours

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How delicious, Elena! Can you replace vanilla powder with vanilla powder with vanilla sugar?
Thank you,
manually

Hello Manu. I would add 1/2 teaspoon of vanilla powder or directly with vanilla yogurt (I buy it from Lidl and I love it), but it is not an essential ingredient. That is, only with natural yogurt is it delicious.
If you try any of these options, tell me how.
Regards, Elena.

I also wanted to ask you: can liquid vanilla be substituted for vanilla powder? And if so, how much should I add. I will do it with any fruit because it looks great. Thank you Elena. Greetings.

Hi Flowers, I'll tell you how to make Manu. It is not an essential ingredient and you can do without it. You can also add 1/2 teaspoon of vanilla powder or you can use vanilla yogurt (the one from Lidl is delicious).
Regards, Elena.

Hi Elena, where can I find liquid vanilla? Thank you

Hi Silvia, I buy it from Carrefour, SuperCor or El Corte Inglés and it is from the Vahiné brand. All the best.

Hi Elena, what great photos I imagine all recipes have to be to lick your fingers and especially for sweet teeth like me, send a greeting Leo

Hi Leo, thank you very much for the photos. I'm glad you like it and I'm sure we will continue to make many sweet recipes, because we also have a sweet tooth. All the best.

They gave me a box of kiwis, do you know any recipes for a kiwi cake or one that contains kiwi? Well, as time goes on, I'm sorry they'll break down. Thank you

Monica you can make kiwi jam or a cake with a few slices of Genoese biscuit, half cream and top cream and kiwi slices. All the best

Was it spoons or teaspoons? And was the yogurt sweet or unsweetened?
It was very sweet, I had to add 200g of yogurt to lighten it up a bit and luckily I bought the unsweetened yogurt.

Hi Belém, the yogurt is unsweetened and I add 4 tablespoons of honey. It's a dessert I love. All the best.


BAKING CAKE WITH YOGHURT CREAM, BANANAS AND KIWI & # 8211

The title looks very attractive, and if you try the recipe, you will see that the cake obtained is absolutely delightful. Some people feel the need to eat a lot of fruit in winter, and the combination of bananas and kiwi is absolutely delicious.

The resulting cake is cool, tasty and filling. It does not contain much sugar, and it cannot even be about flour.

Yogurt, Banana and Kiwi cake

Another advantage is that it does not even require baking in the oven. Like other raw (raw) cakes, the top is a base made from ground biscuits and butter.

Unbaked cake with yogurt, bananas and kiwi

• 500 ml of yogurt
• 2 bananas
• 4 kiwis (+ 2 for decoration)
• 2-3 tablespoons of sugar
• 1 tablespoon of lemon juice
• 1 ½ sachets of gelatin
• 120 ml of cold water

leaf: Put the biscuits in the food processor and mix until they are crushed. You can grind them finely, or grind them coarser, depending on your preference.

Add the previously melted butter to the bain-marie. Mix until you get a composition with a consistency similar to wet, sticky sand.

Grease the removable cake tin with a little butter or spread a baking sheet. Transfer the biscuit composition and press with your fingers or the bottom of a glass until you get an even layer.

Put the form in the fridge and in the meantime, prepare the cream.

Cream: Put the gelatin soaked in a bowl with 120 ml of water. Leave it for about 10 minutes. The granules must absorb all the liquid and swell.

Cut the kiwi fruit into cubes, and put them in a saucepan on the fire with the lemon juice and sugar. Stir often until the sugar melts well and the kiwi leaves a little juice for about 5 minutes.

Take the pot off the heat and wait a while for it to cool down. Add the swollen gelatin and mix quickly to dissolve completely. (The kiwi composition should be hot, but not boiling when you put the gelatin.)

Put the yogurt in a large bowl. Pour the above composition with gelatin and mix well.

Remove the countertop from the fridge and place the thin banana slices on the entire surface. Pour the yogurt and kiwi mixture over them.

Level and decorate with kiwi slices. Put the form in the fridge and leave it until the next day. Gently peel off the edges of the cake from the shape walls with a knife, then loosen the ring.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


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