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Put 3 tablespoons of milk separately, and boil the rest together with the sugar, seeds and peel from the vanilla bean and cinnamon stick. When it boils, remove from the heat and remove the sticks.
Mix the remaining milk with the starch and lemon peel and add over the hot milk with vanilla. Put it on the fire and bring it to the boil again, stirring constantly until it thickens. Remove from the heat again and incorporate the yolk, stirring quickly.
Cool on a water bath, stirring occasionally. Beat the cream well and grate or chop the chocolate, then incorporate both into the vanilla pudding. Pour into four bowls and can be served with wafer rolls.
Healthy dessert: Noodle pudding with cottage cheese
When it comes to desserts, we must not insist too much to convince our children. If the noses start in front of the soup plate, they miraculously disappear in front of a piece of chocolate, a wafer or a slice of cake. Unfortunately, these are heavy sweets, loaded with empty calories, which do not bring anything good for the child's body. On the contrary, excess chocolate creates problems of agitation and insomnia, and too many candies, wafers or confectionery can lead to stomach pains and digestive disorders. And all together they only bring trouble to the teeth, either milk or permanent.
Today we offer you a healthy version of dessert that can be given as a snack or even at dinner, along with a glass of milk.
Our noodle pudding contains cottage cheese, an important source of calcium, eggs - a source of iron and pasta & # 8211 vitamin B suppliers, its source being wheat, the main ingredient in pasta of any kind.
Ingredients: a packet of small or short noodles (pasta can be with or without egg), 6 fresh eggs, 2 packets of cottage cheese, 10 tablespoons sugar, 2 tablespoons vanilla essence, 1 ampoule of rum essence, lemon peel , 1 tablespoon sour cream, a slice of butter. Homemade jam of any kind (child's favorite jam).
First boil the pasta and put it to cool in a strainer. Meanwhile, turn on the oven so that it is preheated, when inserting the pudding bowl.
Separate the egg whites from the yolks. In the bowl in which you put the yolks, add the cottage cheese, sour cream, sugar, vanilla and rum essences and lemon peel. Mix everything with a fork. You can taste the contents and if you prefer a sweeter dessert, you can add more sugar.
Beat the egg whites with a pinch of salt.
Pour the boiled noodles over the mixture of yolks, mix well. Then add the beaten egg whites, mixing everything lightly with a spoon, from bottom to top, so that the composition remains fluffy.
Prepare a baking dish, preferably round in shape, and grease it with butter. Pour the whole composition into it and put it in the oven, on low to medium heat, for about half an hour, until the egg binds. Cut the pudding just like on a cake. On top of the pudding slice you can put a spoonful of the child's favorite jam. In that slice, the child finds some of the healthiest foods that should not be missing from his diet: eggs, cheese and pasta, all prepared in the oven, in the healthiest way possible.
Fluffy pudding without flour and semolina - a great recipe!
Team Bucătarul.eu gives you an incredible pudding recipe that contains no flour or semolina. It is an extremely quick recipe that is prepared in just 30 minutes.
This pudding is very tender and fluffy - an excellent dessert for those who love sweets and do not want to waste much time in the kitchen. Prepare this delicious pudding and enjoy it with breakfast!
- 2 tablespoons sour cream (20%)
- 2 tablespoons starch
Method of preparation
1. Separate the yolks from the egg whites. Beat the cottage cheese, egg yolks, sugar, cream, starch and vanilla.
2. Beat the egg whites separately.
3. Mix the cheese mass with the beaten egg whites.
4. Add raisins or other dried fruit if desired.
5. Place the dough in a form lined with baking paper and greased with butter.
6. Bake the pudding in the oven at 180-200 degrees for 30-40 minutes.
Mix all the ingredients for the countertop in a large bowl, and then pour the composition into a pan greased with oil and lined with flour. Put in the oven over high heat, and after 10 minutes reduce the heat to moderate. Bake for another 10 minutes.
After cooling, mix the cheese with sugar and lemon or orange peel to taste and spread over the counter. The icing is obtained by boiling the 2 vanilla puddings in Fanta, and when it thickens, pour it into the tray and spread it with a wide knife.
Prepare a fluffy pudding with cottage cheese!
When it's cold outside, everyone has a craving for more appetizing, rosy and fragrant delicacies. Today, dear lover of delicious dishes, we present you an original recipe for appetizing pudding with cottage cheese. The delicacy is very simple to cook. Even a novice in the culinary arts will do great. This fine, tasty and fragrant dessert will remind you of your childhood days. The dessert is ideal for cold winter mornings, serving it with your dear family.
& # 8211 1 teaspoon vanilla sugar
& # 8211 butter (to grease the baking form)
Note: see Measurement of ingredients
METHOD OF PREPARATION
1. Separate the egg whites from the yolks. Beat the egg whites with 1 pinch of salt until you get a foam with strong tips.
2. Combine in a separate bowl the cottage cheese with 3 tablespoons of semolina, egg yolks, baking powder, caster sugar and vanilla sugar. Homogenize the ingredients, then gradually add the beaten egg whites. And mix the ingredients carefully. Let the composition rest for 10-15 minutes.
3. Generously grease the baking tin with butter. Pour the obtained composition into shape and make it uniform.
4. Bake in a preheated oven at 180 ° C for about 40-45 minutes. Baking time depends on each oven.
5. Turn off the heat, remove the pudding from the oven and let it cool. Serve the flavored dessert with cream, whipped cream or honey with great pleasure.
How to make vanilla ice cream & # 8211 basic recipe
Start with the egg base. Sugar also has a role in forming the creaminess of the cream, so keep this in mind and if you put only 100 g instead of 150 or even 200 g, expect ice cream to create ice crystals.
The vanilla pod is cut in 2 lengthwise and the seeds are removed. Put the milk in a bowl and add the vanilla (seeds and chopped pods) and boil.
Meanwhile, beat the yolks with the sugar until they form a foam and then, at the slightest rotation of the mixer, gradually add the boiled milk.
The cream thus obtained is boiled on steam until it thickens a little. Place the bowl over a pot in which a little water boils and mix with a whisk. It must reach 70-72 C (the temperature at which the yolks are cooked and salmonella is destroyed). Don't leave it any longer because the eggs will clot! After cooling, move to the refrigerator.
After removing from the fridge, beat with the mixer. Separately beat the natural whipped cream (well cooled in the fridge). Here you see how to beat natural whipped cream and what brands of cream we recommend.
In the bowl containing the egg cream, gradually add the whipped cream using a whisk or a spatula.
Homogenize eggs with whipped cream and obtain the ice cream composition that can be frozen.
If you have an ice cream maker, start the freezing process with the help of the machine.
If you do not have such a device, put the composition in a plastic box with a lid and put in the freezer. Stir for 30 minutes until completely frozen. If they do not mix, ice crystals will form. Ice cream machines find here or in specialty stores.
This is what vanilla ice cream looks like when I took it out of the ice cream machine and transferred it to the freezer (in a plastic box with a lid).
Semolina pudding, the recipe of childhood
Semolina pudding with milk & quot & # 8211 BRoMama. The recipe is very simple and easy to prepare, the ingredients. The top is the easiest to make, in fact it is a semolina pudding with fruit, syruped with milk.
Fluffy, scented with vanilla and soaked in milk, then topped with a lump of jam or your favorite jam. Ingredients: 1 l milk, 150 gr semolina, 140 sugar, 10 gr vanilla sugar, 3 eggs, 50 gr flour, 100 gr butter, lemon peel, 1 salt powder. Based on semolina with milk and eggs, the pudding is easy to prepare. Many do not know about semolina pudding baked and syruped with milk, but it is still a very old and tasty recipe.
In a bowl I mixed the yolks with 100g of.
VANILLA CAKE WITH BUTTER CREAM
I haven't prepared a vanilla cake with butter cream in a long time, although it is one of my favorites. I recommend it to you for any special occasion or birthday anniversary because you will not fail, for sure. And as I always like to change something in the recipe, this time I chose to make a vanilla cake with a butter cream without eggs. A kind of buttercream without egg whites. It is a little sweeter, but also more resistant in the stability of a cake, which is quite satisfying for when you have to transport it over a longer distance.
In fact, the top is more consistent due to the butter used instead of oil. It is your decision whether to syrup it or not because it is a rather damp vanilla top. However, it is important to take it out of the fridge a few minutes before serving so that it reaches room temperature. I assure you that this way you will feel its delicate vanilla aroma much better and you will fully enjoy the fine butter cream.
For the countertop:
- 170 gr. butter (fat 82%)
- 200 gr. granulated sugar
- 3 eggs husband
- 260 gr. flour
- 1 pinch of salt
- 5 gr. baking powder
- 5 gr. vanilla essence
- 180 ml. milk
For vanilla butter cream:
- 180 gr. butter (fat 82%)
- 250 gr. powdered sugar
- 5 gr. vanilla essence
- 3-4 tablespoons of milk
- food coloring according to preferences
1 To start, set the oven temperature to 170 ° C (190 ° C / gas) and line a 20 cm diameter tray. It can be made simple if it is greased with oil and sprinkled with flour, then it is easily rotated and shaken well to remove the excess flour, or it can be greased with butter and lined with baking paper. I made a single countertop that I cut into three, but if you want, you can opt for two countertops baked in separate trays.
2 Always keep in mind that it is good to use most ingredients at room temperature. So prepare a bowl and mix the soft butter for a few seconds. Start gradually adding the sugar and continue mixing until you get a fairly fine and light buttery foam. Add one egg until completely incorporated then add the vanilla essence.
3 In a separate bowl sift the flour together with a pinch of salt and a teaspoon of baking powder (1/2 of an envelope). I also forget about salt sometimes, but I assure you that it balances the taste and enhances the aroma of any type of countertop. Incorporate the flour in three tranches in the butter foam, alternating twice with half of the amount of milk. So you start with flour and you end with flour.
4 Pour the mixture into the pan and bake the top for about 30-35 minutes. However, check it with a toothpick. If it comes out dry, it means it is ready. After removing it from the oven, wait 5-10 minutes, then take it out on a grill and place it upside down. It doesn't matter if it grew unevenly. Before mounting, you can level it a little so that you get some straight and uniform layers.
5 For egg-free butter cream, or buttercream as I like to call it, always use as much butter as possible left at room temperature. Mix it for a few seconds to get a soft foam, then add the vanilla essence and start gradually adding the powdered sugar. It is advisable to sift it beforehand to avoid the presence of unwanted lumps. From time to time add another tablespoon of milk and do not rush to add the next slice of sugar before you feel that the one previously added has melted. It takes a while, but I assure you that in the end you will get an extremely fine and fluffy cream.
6 For assembly, cut the top into three sheets as evenly as possible, syrup it lightly and divide the cream so that you can distribute it evenly over all the layers. If you have thought of a more colorful decor, don't forget to keep a part of the cream separately and add your favorite color. I think it's more effective, isn't it ?!
Vanilla cream with butter for cake or cakes & # 8211 mousseline cream
Vanilla cream with butter for cake or cakes & # 8211 mousseline cream. A simple vanilla cream (pudding & # 8211 pastry cream from eggs, milk, sugar, starch) rubbed after cooling with foamed butter. How to make a simple cake cream?
Pudding vanilla cream, mixed with butter, it's called mousseline cream (French lb.). Mousseline is a gastronomic term that refers to several dishes with a very fine, silky texture. These can be sauces, creams, ice creams, muffins, liver pies or foams obtained from very finely chopped meat.
The mousseline cream is practically a mix of pastry cream (pasticcera, pastry) with foamed butter. Here you will find the standard recipe of vanilla cream for pastry.
I already used vanilla mousseline cream to fill the famous Fraisier Cake with strawberries & # 8211 recipe here.
Now I think that many have lost their temper and are already familiar with this cream. It is not like that? The Romanians call it & # 8222 vanilla pudding with butter & # 8221 and make it with envelope powder. I advise you to do it from natural ingredients and see the difference. Preparing a classic vanilla cream will take as long as one in the sachet, so that's the advantage.
The proportion of vanilla cream / butter is 3/1. So put one part foamed butter to 3 parts vanilla cream.
- The butter must be greasy, with min. 80% fat. It must be removed from the refrigerator at least 12 hours before use to reach room temperature and be very soft and creamy.
- The patisserie cream must also be prepared in advance (at least 6 hours) and left to cool until it reaches room temperature.
- Both components (butter and vanilla cream) must have the same room temperature. If this condition is not met, there is a risk of cutting the cream!
Useful bridge: you can make this cream and with chocolate if you prepare homemade pudding like that.
Also with this cream you can make a Nora cake with cherries and vanilla cream (recipe here).
From the ingredients below you get approx. 1 kg of vanilla cream mousseline, enough to fill a cake of 22-24 cm.
- 500 ml of milk
- 6 yolks
- 200 g sugar
- 65 g flour or 30 g starch
- a pinch of salt
- a vanilla pod or 2 sachets of vanilla sugar, 1 tablespoon of vanilla extract
Super Fluffy Cake with Apples, Vanilla and meringue
Cut into thin slices or slices or cubes, peeled apples and pit the seeds, then sprinkle with lemon juice to prevent oxidation.
Transfer them to a tray greased with butter (heat-resistant dish), arrange them in a single layer (as much as possible) and sprinkle evenly the 3-4 tablespoons of sugar.
Put in the hot oven, for about 10 minutes or until the apples begin to soften and form a syrup.
Meanwhile, rub the yolks with as many tablespoons of sugar until a frothy, whitish cream results and the sugar is dissolved.
Separately, boil the milk and then pour, little by little and in a thin thread, over the yolk cream, stirring constantly.
Carefully incorporate the flour, stirring vigorously so as not to form lumps and put the bowl back on low heat.
Let it boil lightly, until the cream thickens, stirring constantly.
At the end add the vanilla essence and set aside. Optionally, you can add butter, stirring until it is melted.
Pour the cream evenly over the caramelized apples in the pan.
Put in the hot oven, for about 34-45 minutes, at 160 degrees or until the cream is firm and / or on top it starts to come out of the apple syrup.
Meanwhile, whisk the egg whites together with the sugar (small glass or to taste).
Put them over the hardened cream and put them back in the oven, for another 10-15 minutes, at 150 degrees or until the egg whites are hardened and they start to turn nice.
Turn off the heat and leave the tray in the oven for another 20 minutes, then remove on a grill and let it cool completely.