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Peach jelly and cream by the glass

Peach jelly and cream by the glass


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How to prepare jelly:

Mix the peach halves drained of juice until we get a not very fine paste. We hydrate the gelatin in the 4 tablespoons of syrup and leave for 10 minutes. Melt the gelatin, taking care not to reach the boiling point, and mix it with the peach paste.

How to prepare cream: Put hydrated gelatin in a little water. Heat the liquid cream, sugar, milk and vanilla essence in a bowl. Stir until the sugar melts, add the hydrated gelatin and mix until it melts.

How to assemble the preparation: We fix a glass so that it is tilted. Put the peach jelly so that it does not flow from the glass. Leave in the fridge for at least an hour (check from time to time to see if it has set). Pour the cream into the space left and put it in the fridge until it hardens.

I tried to place on the wall of the glass, inside, before pouring the white cream, a heart cut from a slice of peach but, as you can see from the picture, it didn't work out. Maybe you will succeed;)

From the mentioned quantities you get 2 servings.


Cream cheese with peaches in the glass

This dessert of Cream cheese with peaches in the glass, prepares very quickly and is perfect for hot summer days. It can be prepared with both compote fruit and fresh fruit.

Below you have presented the Recipe in Video format - Cream cheese with peaches by the glass

We recommend that you also see the recommendations below with Quick Desserts that do not require baking.

Cream cheese with peaches by the glass - Ingredients

4-5 halves peaches from compote - Sun Food, cut into cubes (can also be used
fresh fruits)
250 g sweet cheese
100 ml natural yogurt
1/2 tablespoon lemon juice
2-3 tablespoons sugar (or honey)
1 vial of vanilla essence
diced champagne biscuits

Cream cheese with peaches in the glass - Preparation

Mix the cheese with the yogurt, sugar, vanilla essence and lemon juice in a bowl. It can be added instead of sugar, honey.

In each glass we put a row of biscuits, cream cheese, again peaches, and a row of cream and at the end we put a few cubes of biscuits and peaches. Decorate to your liking with what you have at hand.

Let the dessert cool for 2-3 hours, after which you can
serve!

If you like desserts that are prepared quickly, without much hassle, we warmly recommend you to browse our section with Quick desserts. You will definitely find many recipes to your liking in this category where we have collected many recipes over the years.

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  • 24 pcs. jelly biscuits and chocolate icing
  • 1/4 cup coffee, 1/4 cup rum
  • Canned peaches, 2 peach jellies

Pour the raisins into boiling water and leave to swell. Beat eggs with a mixer until a foam is obtained, add the sugar and continue mixing until the sugar is completely dissolved. Then add the yolks, one by one and mix.

Add ground walnuts, coconut, wheat flour with baking powder, and raisins. Stir gently. Pour the dough obtained in two trays (38 x 40 cm) lined with baking paper.

Put the first tray in the preheated cut at 160 degrees and let the dough bake for 25 minutes. Remove from the oven and leave to cool. Repeat the procedure with the other dough.

Put the canned peach juice to the boil, add the sugar and 3/4 glass of water. Meanwhile, dissolve the pudding, yolks and flour in 3/4 of the water. Pour the mixture into the boiling juice and leave it on the fire until it thickens. Stir constantly. When it is ready, take the pudding off the heat and leave it to cool.

Beat the butter until fluffy and gradually add the cooled pudding. Stir until you get a uniform cream. We put half of the cream over the first walnut top. We soak the biscuits with jelly and chocolate icing in coffee and rum and put them over the cream.

Put the cream over the biscuits again (keep a few more spoons) and add the second walnut top. Spread the remaining cream and arrange sliced ​​peach over the cream. Prepare the jelly, dissolving the peach jelly powder in 750 ml of hot water.

Pour the jelly over the cake. Leave the cake in the fridge overnight. The next day it is cut and served. Good appetite!


Cream or yogurt pie, peach and raspberry

Cream or yogurt pie, peach and raspberry. Tray pie recipe, with thin sheets, fine yogurt or sour cream and lots of seasonal fruit. How to make fruit pie? Raspberry and peach cake with pie sheets.

In the summer we make a lot of cakes or fruit pies. It is normal. We can always replace the fruit with others, depending on the season. This pie with cream or yogurt can also be filled with cherries, sour cherries, blackberries, blueberries, plums, etc.

I make this kind of pie with yogurt and winter, but without fruit (only with raisins). My yogurt pie is fluffy and high because I beat the egg whites into foam. It comes out like a fragile and delicate soufflé & # 8211 see the recipe here.

This time I had a bucket of cream (in addition) in the fridge and I thought of using it for something. The cream was one with 20% fat, sour (from the one that is put in sarmale or papanași). You can also use a creamy Greek yogurt with 10% fat or a yogurt mix with cream.

The sheets I used were thin, like strudel. We do not use puff pastry! If you want, you can make the sheets at home & # 8211 see the recipe here.

Peaches should be ripe and sweet. Raspberries can be both fresh and frozen. In winter you can also use compote or frozen fruits & # 8211 see another recipe here of yogurt pie.

From these quantities results a large tray of 30 & # 21540 cm with pie with cream or yogurt, peaches and raspberries. The tray should have higher walls (at least 4-5 cm).


Peach & Strawberry Jelly Cake & # 8211 is incredibly tasty and looks great

The peach and strawberry jelly cake is incredibly tasty and looks great. I received the recipe from my mother-in-law and since then I always prepare it. I recommend you try it too.

Countertop ingredients:

  • 5 eggs, 100 g sugar
  • 1 sachet of vanilla sugar, 5 tablespoons wheat flour
  • 1 tablespoon potato flour, 1 teaspoon baking powder
  • A few drops of lemon oil for cakes

Cream ingredients:

  • 400 gr cream cheese
  • 2 peach jellies
  • 1 casponi jelly
  • Hot water

Method of preparation:

We break the eggs in a bowl. pour sugar and vanilla sugar over them and mix. Add wheat flour, potato flour and baking powder. At the end, add a few drops of lemon oil.

Pour the dough into a square tray (25 x 25 cm) lined with baking paper and bake for about 30 minutes at 180 degrees.Let the countertop cool, then cut it in 2, horizontally.

Dissolve the peach jellies in about 400 ml of hot water. Then let them cool. After they have cooled, mix the jellies with cream cheese. Wait a while until the cream starts to solidify.

Pour half of the peach jelly cream over one of the two countertops.Cover with the second top and spread the remaining cream on top.

Dissolve the strawberry jelly in 500 ml of hot water and let it cool. Pour the cold jelly over the cake. Put the cake in the fridge for at least 3-4 hours. It would be good to leave it in the fridge for a whole night. The next day we can cut it and serve. Good appetite and increase cooking!


QUICK CHEESECAKE LA PAHAR

Quick cheesecake by the glass is the ideal dessert to be prepared when your friends let you know that they are already on their way to you, and you were not ready for visits.

It is a simple dessert recipe, in which we used digestive biscuits, cheeses and berries. It is an extremely fine dessert, with aerated and aromatic cream, for the preparation of which we do not lose more than 10 minutes.

Quick cheesecake by the glass is a very good dessert solution for hot periods, when we don't want to use the oven to make something good and fast. You can find more recipes for desserts without baking here.

I chose to make a simple cheesecake, with some berries as a decoration, with lemon flavor, without gelatin.

You can put other fruits, depending on the season: strawberries, cherries, peaches, raspberries, pineapples. You can even change the aroma, replacing it according to taste with natural extract of vanilla, orange or mint essence.

I like desserts in glasses and I chose to present them in this form because they are elegant and the presentation whets the appetite.

The day I prepared some video recipes, I prepared this dessert and kept it in the LG refrigerator for about 60 minutes. It was perfect and didn't borrow odors from the fridge, even if I didn't cover the glasses with cling film, as I would have done in the fridge at home.

Normally for a cheesecake we use melted butter to bind the biscuits. For dietary reasons I did not use it in this recipe. It is a simpler and healthier recipe, eliminating fat.

If you are not on a diet you can mix biscuits with melted butter, using an amount of butter equal to half that of biscuits. Stir until smooth, then you can divide the biscuits into glasses.

I recommend that you do not press them too hard, as is done in the case of a cheesecake without baking in the pan. When I eat a dessert by the glass I want to take a teaspoon lightly from all layers, I don't have to bother to break the layer of biscuits.

Digestive biscuits are generally used in cheesecake recipes. They can absorb butter properly, shape and become a good base for cream cheese. There are also recipes in which champagne biscuits or oreo biscuits can be used.

Such a dessert is also suitable for very young children, because it is not very sweet. It is a simple but aromatic dessert, tasty and refreshing. It is perfect to be eaten as a dessert at a meal with friends, but also at a holiday table.

Quick cheesecake by the glass can be a dessert idea even for these Easter holidays. I know that you will keep the ovens with cakes, drob, steak busy, so this dessert proposal is not only a lifesaver, but also a delicious one that you will be able to enjoy with your loved ones.

You will find the preparation method in the video presented below, and the ingredients you will need are:

INGREDIENT:

150 ml whipped cream

200 g berries (blueberries, raspberries currants)


Blueberry cheesecake by the glass

Tiramisu cream, syrupy biscuits and aromatic fruits, an extreme dessert. Blueberry cheesecake with a glass is a delicious dessert and easy to prepare. Cream in a glass with limoncello, peaches and amaretti, a cool summer dessert and. See how to make limoncello cream. Peach jelly and glass cream. Posted by: Patricia_Iordache_79 in Sweets. GLASS DESSERTS: WITH RASPBERRY AND MASCARPONE, COLD CRUMBS, ETON MESS, VERRINE WITH CHERRIES OR RUBBER. My dear ones, if you want to prepare something quick and tasty, I recommend this dessert. Vanilla cream with peach puree and cat tongues - dessert by the glass.

An incredibly tasty and flavorful cream, this cream in a glass with biscuits and raspberries. Ice Cream Recipes, Glass Creams Ice cream recipes and glass creams. I'm Iuliana Sbîrnea, the author. A dessert that can be prepared quickly and cold (I did not have the necessary condition for baking). You will have in a glass a dessert with everything that is the best in the world: simple countertop, slightly syrupy, cream.

RecetaVideo Add whipped cream and apricots and you will get the tastiest dessert. This tiramisu, a little special and exotic in a glass of cream cheese and apricot is a perfect idea for a quick, delicious and extremely dessert. Consumption: we recommend opening a glass, mixing it with a.


Creamy and flavorful peach or nectarine ice cream

Creamy and flavorful peach or nectarine ice cream. Fruit ice cream recipe with yogurt and whipped cream. How to make homemade ice cream? Homemade creamy ice cream recipe. How to make ice cream from ripe and flavored peaches? What cream do we use for homemade ice cream?

Creamy and flavorful peach or nectarine ice cream I do it every year because it is extremely delicate and tasty. Fruits (peaches or nectarines) must be ripe, soft, juicy and fragrant. I like to add Greek yogurt to this ice cream in addition to whipped cream.

The basic recipe for peach or nectarine ice cream is vanilla ice cream. I have this one from the & # 821780, cut from a Swiss magazine. It is a perfect. It works perfectly for me every time! Important is the basic composition of yolks, whipped cream and optional yogurt. Fruits can range from strawberries, raspberries, blueberries, peaches, apricots to mangoes, pineapples, melons, etc. Here you will find the basic recipe for vanilla ice cream which I was talking about above.

This ice cream can also remain simple, vanilla or it can become chocolate, coffee, liqueur, mint, etc. It is very creamy and does not form ice crystals at all (as milk-based ice creams suffer).

You can find it here strawberry ice cream recipe with cream and Greek yogurt, prepared according to the same recipe.

The quantities indicated are for a portion of ice cream with a fruit of your choice. I made two consecutive portions: a peach (or nectarine) ice cream and a strawberry one.


  • 500 ml whipped cream, 2 tablespoons powdered sugar
  • 2 sachets of whipping cream
  • 300 gr cocoa biscuits
  • Half a chocolate bar

We'll start by dissolving the jelly. Put the 4 jelly sachets in two separate bowls and pour boiling water on top. Mix with a spoon and leave to cool.

In another bowl pour the mango puree. Over it add the cold jelly from a bowl and mix with a wooden spoon, then put it in the fridge.

Meanwhile, put in a pan, a layer of cocoa biscuits. Put the cream cheese in a bowl and mix it with a mixer. Add the 5 tablespoons of sugar and then pour the remaining cold jelly into the other bowl.

We mixed everything very well. In another bowl we will put the whipping cream and we will beat it with the mixer until it hardens. Then gradually pour the previously prepared mixture, and continue beating with the mixer. Leave the cream in the fridge for a few minutes.

Part of the cream obtained is placed over the layer of biscuits in the tray and spread evenly over the entire surface. Then add the mixture of mango puree and jelly, then put the remaining cream on top. Spread well and put another layer of biscuits on top.

In a tall bowl, beat the whipped cream with a mixer until it hardens, then add the powdered sugar and continue to mix. At the end, add the 2 sachets of hardener and mix a little more with the mixer.

Spread the whipped cream over the layer of biscuits and level well. Sprinkle the grated chocolate on top. The cake is ready! Good appetite!


Peach tarts (egg cream)

Sift the flour. The eggs are washed, disinfected and rinsed with cold water. The egg powder dissolves in about 760 ml. warm water. The baking soda dissolves in the vinegar. The powdered milk is dissolved in 3,000 l. Of lukewarm water. Peaches are peeled, washed, pitted and cut into thin slices. Lemon salt is dissolved in 20 ml. the water. The dye is dissolved in 20 ml. the water.

Dough preparation, modeling and baking of tart shells

Mix the butter with the powdered sugar until an oily composition is obtained, then gradually add the eggs, the lemon zest, the baking soda dissolved in vinegar, the salt and knead lightly with the flour. A dough of suitable consistency is obtained which is left to cool at + 4 ° C for about 30 minutes. After the rest time, the dough is divided into 100 equal pieces, each piece of dough is molded into a tart, then pricked 2-3 times with a fork or crochet, so as not to rise during baking. Place the molds in the pan and place in the oven. Bake at moderate temperature (180-220 ° C). After baking, remove from the oven and allow to cool in the forms in which they were baked.

Preparation of the cream

Mix the eggs (beat) in a bowl with the salt, then add 700 ml. cold milk, and flour, continuing the mixture until homogeneous, then gradually add the hot milk (90-95 ° C) in which the sugar has been dissolved. A homogeneous composition is obtained which is boiled. Stir continuously so that it does not stick to the bowl. The cream thickens quickly to form air bubbles that give the appearance of being boiled. After the air bubbles appear, the cream continues to boil for another 15-20 minutes, until it begins to thin again. The cream is boiled when the sample taken on a knife blade comes off easily after cooling. Remove from the heat, add the vanillin and mix to homogenize.

Jelly preparation

Water (about 1,200 l) is boiled with glucose and sugar, starch dissolved in 200 ml is added. cold water, continue boiling for another 10 minutes, stirring constantly. Remove from the heat, add the food coloring, essence and lemon salt. Stir until smooth.

Assembly and finishing

The tart shells are removed from the molds and filled with vanilla cream with the help of a pos with dui. Decorate with slices of peach over which a thin layer of jelly is placed. The tarts are put in the cheeses.


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