Russian classic! Cheese pie with pistachio delicious unlimited

Russian-style cheese pie

Ingredients

Making panna cotta

2 cups heavy cream

1/2 cup whole milk

1/2 cup sour cream

1/4 cup sugar

1 vanilla pod (or 1 tsp vanilla extract)

2 teaspoons gelatin powder

3 tablespoons cold water

Making a fruit syrup

1/2 cup raspberries (or any berry of your choice)

2 tablespoons sugar

2 tablespoons water

1 tsp lemon juice

? ‍ ? Production instructions

1. Prepare gelatin

In a small bowl, add gelatin to 3 tablespoons of cold water. Let sit for 5-10 minutes to hydrate.

2. Make the panna cotta base

In a saucepan, combine heavy cream, milk, and sugar.

Halve the vanilla pods and scrape the seeds into the mixture. If vanilla extract is used, it can be added after heating.

Heat the mixture over medium heat, stirring constantly until boiling, but not completely. Out of the fire.

3. Add gelatin

Once the cream mixture is off the heat, add the hydrated gelatin and stir until completely dissolved.

Stir in sour cream until smooth.

4. Pour and let cool

Pour the mixture into small molds or separate cups. Cool to room temperature and chill in the refrigerator. Refrigerate for at least 4 hours, or until fully set.

5. Prepare fruit syrup

In a small saucepan add raspberries, sugar and water. Bring to a boil and reduce to a simmer for 5 minutes.

Strain the syrup, remove the seeds and add the lemon juice. Let sit to cool.

6. Serve

Once the custard has set, add a spoonful of fruit syrup to each custard. Refrigerate and serve.

? Nutritional information (approximately per serving)

Calories: 280 kcal

Protein: 4 grams

Carbohydrates: 24 g

Fat: 20 grams

⏲ Preparation time: 20 minutes

⏲ Cooking time: 10 minutes

? Serves 6 people

? Apricot and cardamom honey buns garnished with pistachios

? Ingredients:

Dough

2 cups wheat flour ?

1/2 tsp cardamom powder ?

1/4 tsp salt ?

2 teaspoons instant baking powder ?

1/2 cup milk ?

1/4 cup unsalted butter (melted) Please

1/4 cup honey ?

1 large egg ?

Making the filling

1/2 cup apricot jam ?

1/4 cup chopped pistachios ?

1/4 tsp cardamom powder ? ?

2 tablespoons honey ?

Making the filling

2 tablespoons chopped pistachios ?

Drizzle honey ?

? Manufacturing instructions:

Prepare the dough:

In a large bowl, combine the flour, cardamom, salt, and yeast.

In a separate bowl, whisk together the milk, melted butter, honey, and eggs until smooth.

Gradually add the wet ingredients to the dry ingredients and mix until the dough is formed.

Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.

Cover with a damp cloth and let sit in a warm place for 1 hour, or until the dough has doubled in size.

Prepare the filling:

In a small bowl add apricot jam, pistachio nuts and cardamom powder. Mix well.

Assemble the buns:

Preheat oven to 375 ° F (190 °C).

Once the dough has rested, flatten it and roll it out into a large rectangle (about 30 x 20 cm).

Spread the dough with apricot mixture, leaving a small edge around the edges.

Roll the dough from one end to the other to form a log.

Cut the dough into 12 pieces and place in a greased baking dish.

To bake the buns:

Toast the bread for 18-20 minutes, until golden brown.

While baking, heat 2 tablespoons of honey in the microwave for 20-30 seconds as an ingredient.

Ready to serve when done:

Once baked, drizzle with honey while warm.

Sprinkle chopped pistachios on top for extra crispiness.

Serve warm and enjoy a delicious combination of apricots, cardamom and honey.

Log shaped lemon ice cream with protein sugar spikes

This lemon ice cream log is a refreshing and elegant dessert topped with delicate meringue that perfectly balances sweet and sour.

? Ingredients

Lemon Ice Cream Strips

-2 cups whipped cream

-1 cup condensed milk

-1/2 cup fresh lemon juice

-1 tablespoon lemon peel

-1 teaspoon vanilla extract

make Picos de Merengue:

-3 egg whites

-1/4 tsp tartar powder

-1/2 cup granulated sugar

? ‍ ? Production instructions

Prepare lemon ice cream sticks:

1. Whip the cream:

-In a large bowl, beat the cream until hard.

2. Mix lemon base:

-In a separate bowl add condensed milk, lemon juice, lemon zest and vanilla extract. Mix until smooth and well combined.

3. Mix the mixture:

-Gently pour the whipped cream into the lemon mixture, taking care not to let the cream deflate.

4. Molding:

-Line the bread tin with plastic wrap. Pour the lemon ice cream mixture into the molds and smooth the surface. Cover with plastic wrap and freeze for at least 4 hours until set.

Prepare the meringue

5. Beat egg whites:

-In a clean, dry bowl, whisk the egg whites with tartar powder until the egg whites begin to form soft peaks. Add a little white granulated sugar at a time and continue to beat until a hard, glossy peak forms.

6. Decorate the ice cream cake:

-Once the ice cream is frozen and firm, remove it from the molds and place it on a plate. Spread or garnish the meringue over the ice cream origin.

7. Fry meringue:

-Gently bake the meringue with a kitchen torch until golden brown, or place it on the grill in the oven for 1-2 minutes, watching carefully to avoid burning.

Serve:

8. Cut ice cream into small pieces and eat it immediately for a refreshing dessert.

? Nutritional information (approximately per serving)

-Calories: 290 kcal

-Carbohydrates: 33 grams

-Fat: 18 g

-Protein: 3 g