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Chocolate sherbet

Chocolate sherbet

A very fast and very good dessert, aromatic, creamy, chocolatey :)
You can use any flavor you like: mint, lemon, rum, we opted for a little whiskey

  • 500 ml of mineral water
  • 200 g dark chocolate
  • 150 g sugar
  • 70 ml whiskey (optional)

Servings: 4

Preparation time: less than 30 minutes

Chocolate Serbet RECIPE PREPARATION:

Put boiling water in a bowl with the sugar. Stir occasionally to dissolve the sugar. When it starts to boil, turn off the heat, put the chocolate cut into small pieces and mix well (with a whisk) until dissolved. Pour the whiskey, stir a little more and let it cool.

After it has cooled, we pour it into a bowl that we cover and put it in the freezer. If you have an ice cream machine, it's easier, put the liquid in the machine and it will work on its own (from what I heard :))) Remove after 3-4 hours from the freezer and mix to break the ice crystals. Leave in the freezer until it hardens again


Useful tips for recipes

  1. When cooking any type of sherbet, try to use only fresh products and remember that the shelf life of homemade oriental sweets is much shorter than that of those purchased. Indeed, no preservatives and chemicals are used in its preparation
  2. The amount of sugar can be changed at your discretion.
  3. From fruits and berries, remove all bones before pre-peel the nuts and fry them. As for dried fruits, for example, raisins, they must first be washed in warm water so that small particles of soil or other debris do not enter the desert with them
  4. Spices, such as cinnamon or vanilla, can be added to each recipe as desired.
  5. And for gourmets, there will be an extra pair of tablespoons of brandy, whiskey or Amaretto.

Thank you for your interest and attention to the recipes of our site and for the quality appetite.!


Homemade chocolate ice cream sandwich!

Summer is in full swing and you have to spend it properly with ice cream! We offer you an extremely good and fragrant recipe!

INGREDIENTS (VERY COLD - AT LEAST 5-8 HOURS IN THE REFRIGERATOR):

& # 8211 500 gr of cream for homemade cream (or store 33-35%)

& # 8211 120-150 gr of condensed milk

& # 8211 50 gr of 80% dark chocolate.

METHOD OF PREPARATION:

1. Chop the chocolate with a knife.

2. Use a baking tin or a rectangular or square pastry ring that you place on the shredder. Place a layer of biscuits on the base.

3. Transfer the cream to a bowl, gradually pour in the milk and mix.

Advice. For starters, pour only up to 100 ml of milk, then, during mixing, if very firm peaks form, add more milk.

4. Beat the cream, add condensed milk to taste, and continue to mix with the mixer.

5. Sift the chocolate through a sieve, add the large pieces to the composition and mix.

6. Spread the ice cream on the surface of the biscuits, add a new layer of biscuits, deepening them a little, cover the form with plastic wrap and put it in the freezer for 4-5 hours, depending on the layer of ice cream.

7. Remove the ice cream from the mold, cut it into slices and serve.

The biscuits remain crispy and the chocolate blends harmoniously with the cream. Ice cream can be prepared without biscuits and served with any topping you prefer. Or you can use paper cups. Also experiment with fillings: pieces of fruit, fruit puree, etc. The result is good and tempting. Are you trying it too?


4 Follow the recipe

The classic type of sherbet is not very easy to make. With a little carelessness, the sherbet can turn into a simple syrup.

Use a kilogram of sugar for half a liter of fruit juice and a little water. Squeeze the fruit to get the juice. Then mix the fruit juice with the sugar over low heat until the latter melts. If foam appears on the surface of the composition, it is easily removed. Keep the composition on the fire so that it thickens enough so that it can form beans (neither too soft nor too hard), on contact with cold water. You can test this by putting a little composition in a container with cold water.

Remove the pot from the heat and cover with a kitchen towel that has been soaked and then squeezed well. After the composition cools down a bit, when it is warm, it mixes in it in one direction, observing if it changes color. It should become dull. At the end, the sherbet is poured into jars carefully, so as not to leave air gaps.

Another possibility to make a classic sherbet is that, instead of putting the desired fruits (lemon, vanilla, etc.) in boiled water with sugar, to grate their peel. The grated peel is placed in a sachet tied with thread, which is immersed in water to form the thick syrup.

If you make ice cream, you need fruit juice from the fruits chosen for this recipe, sugar, water and egg whites. Mix the fruit juice with the sugar and water in a bowl until the sugar dissolves. Refrigerate this composition for 2 hours. Then beat the egg white until it becomes a hard foam, and this is incorporated into the initial composition. Put everything in ice cream forms and put in the freezer.

Other types of sherbet (ice cream) do not include sugar in their composition at all. Use only fruit juice, water or milk, egg whites or gelatin.


Chocolate sherbet

You already know about the Dulcea Romania challenge, I told you before when I participated in the ones organized last months. In February, Miha decided to have chocolate as an ingredient, so I couldn't help but participate :). A "quotmust" of this recipe is to have a good quality chocolate, because it is impossible for the recipe to succeed with a bad chocolate.

For 3-4 servings we need:

The glade urges you to enjoy every moment because life is.

You can use any flavor you like: mint, lemon, rum, we opted for a little whiskey :)
Put boiling water in a bowl with the sugar. Stir occasionally to dissolve the sugar. When it starts to boil, turn off the heat, put the chocolate cut into small pieces and mix well (with a whisk) until dissolved. Pour the whiskey, stir a little more and let it cool.
After it has cooled, we pour it into a bowl that we cover and put it in the freezer. If you have an ice cream machine, it's easier, put the liquid in the machine and it will handle itself (from what I've heard :))) Remove after 3-4 hours from the freezer and mix, possibly with the vertical foot of the mixer to break the crystals. ice. Leave in the freezer until it hardens again and serve this simple and surprisingly good dessert, which has about 230 calories per 100 grams.


The sherbet of our childhood: raspberry sherbet

Whoever was born and raised in the '80s knows what we're talking about. That colorful jars of fruit sherbet that we love to enjoy. Searching through the recipes in Grandma's notebook, we came across a raspberry sherbet recipe and we thought it would be time to test it ourselves. Especially since it is so simple to prepare, and the taste is special, far from being found in supermarkets or confectioneries now. The only problem with this dessert is that it has a lot of calories, but who thinks about calories after tasting at least a tablespoon of sherbet?

Photo source Flickr user DanielGo

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NECESSARY INGREDIENTS FOR RASPBERRY SLEEVE: 1 kg of sugar, 500 gr of raspberries, 500 ml of water, juice of 1-2 lemons

HOW TO PREPARE RASPBERRY SLEEVE: Sanda Marin says that to make the perfect sherbet, the most suitable would be cubic sugar, but we can also use white sugar. Raspberries are cleaned of tails and washed well under a stream of cold water. Using a wooden spoon (you will use only wooden spoons, not to oxidize) crush the raspberries well. Strain the juice with a fine gauze. Put the clarified juice on a high heat, together with the sugar and water. To prevent sugaring, boil from the beginning with a lid on top, taking the foam from time to time. Let it boil for about 15 minutes, then add the lemon juice. The syrup mix well with a wooden spoon and leave to cool, covered. After it has cooled, the sherbet will thicken and then the part begins when you have to rub it. You will do this with the help of a facet, you will rub in one direction, for a few minutes, until the sherbet will change its appearance (from glossy to matte). Pour into jars and refrigerate.


Chocolate ice cream is a simple recipe

Isler recipe with walnuts and chocolate. Biscuits filled with chocolate cream according to a pastry recipe. For the chocolate cake biscuit cake recipe you need a few simple ingredients, but you can also add nuts, raisins or shit. Chocolate and caramel cake I recommend this cake with a lot of warmth, it's just wonderful. I found the caramel icing recipe at Albarock (see video) and it was given to me. When the icing is cold but still liquid, it is ready to use. This recipe involves preparing & bdquo cold & rdquo glaze. You will get a composition almost similar to chocolate, which is also shiny.

Lavinia, the icing is shiny and does not crack, it is a very successful recipe! 6 days ago & # 8211 Put hydrated gelatin in cold water. Add the broken white chocolate over the sugar and glucose, stirring until completely melted. Soon I will present you a recipe without icing, until then I wish you all. Blackberry recipes with chocolate, fasting, nuts, jam or meringue ▻ How to. Leave the cake to cool until the icing hardens and serve. Consider the ideal icing recipes for the Easter cake. You will need a white chocolate bar, which is melted in a water bath.