DESERTS
iCook by Irina Karenko
Curd busuu 01 Ingredients: Cottage cheese (500 gr) Eggs 5p Walnut (100g) Sugar (75 g) Lemon (60 g) 0.5 pieces Salt (3 g) 0.42 tsp
02 Preparing the ingredi- 03 Preparation Put into the pan baking paper greased with ents Nuts grind into flour in the mill. Lemon peel grate. In a blender beat eggs with sugar and salt. Curd grind to a plastic mass with no grains in a blender. Combine cottage cheese with eggs, add peanut flour and zest. Beat well in a blender.
any oil or margarine. Pour the cottage cheese in a pan. Cover and bake at very low temperature of about 100-110 degrees for 20 minutes. Serve the pudding with any berries. Put syrup or jam or jelly on top.
HervÊ This’ Chocolate Mousse 01 Ingredients 3/4 cup (6 ounces) water 8 ounces chocolate (we used 70% bittersweet — choose a high quality chocolate you love) ice cubes whipped cream for topping (optional)
02 Preparing the ingredi- 03 Preparation 1. Put equal parts water and ice into a medients It is important to keep the proportion of water - chocolate (per 1 g of chocolate - 0.89 g of water), For proper dosage (to the nearest whole number), use the electronic kitchen scales. Prepare the ice and two pots (bowls), of such size that one was smaller than a second.
um bowl for the ice bath. Boil the water in a saucepan, or in the microwave, and pour it into a second medium bowl. 2. Add the chopped chocolate and stir with a spatula or whisk until all the pieces are melted, about 2 minutes. 3. Place the bowl with the chocolate over the ice bath and whisk vigorously. Continue to whisk until the mixture has the consistency of stiffly whipped cream, and then quickly divide it between individual serving cups or into a serving bowl. Refrigerate.
Chocolate Glaze 250g dark cooking chocolate 250ml thickened cream 50g unsalted butter
Cream Filling
Ingredients for cakes
1 cup caster sugar 5 egg whites 150g unsalted butter 2/3 can of condensed milk (roughly) 20g gelatin leaves (or you can also use 1 1/2 tbsp instant gelatin) 1/4 tsp Citric acid
100g unsalted butter 1/2 cup caster sugar 2 eggs 1 tsp vanilla essence 1 cup plain flour
Glaze & Assembly Boil the cream, melt the chocolate. Pour the cream over the chocolate and stir until incorporated. Add the butter, stir again. Line the bottom of a springform with parchment paper. Place one of the cake layers in to the bottom of the springform. Pour half of the soufflĂŠ on top of the cake. Place the second cake layer on top and pour the rest of the soufflĂŠ onto the layer. Refrigerate the cake for 3-4 hours. Pour the glaze over the cake and refrigerate for 3-4 hours.
Softy Candy
01 Cake
02 Souffle
In a bowl of a mixer whisk the butter with sugar until thick, fluffy and pale. 2. Add the eggs to the bowl, beat until combined. Gradually fold in the sifted flour and baking powder. Preheat your oven to 390 F. Line two baking sheets with parchment paper and draw a circle on each sheet (22 cm). Turn the sheets over and spread the batter on the circles on paper evenly. Bake for 8-9 minutes.
Soak the agar for an hour in water (at room temperature). Beat the butter with condensed milk on medium speed until fluffy. Set aside. Boil the water with soaked agar, stirring constantly. Boil for a minute. Add all the sugar. Let the mixture boil and then cook on a medium heat until 230 F. Cool to 180 F. While the syrup is cooling, beat the egg whites with Citric acid until stiff peaks form. With the mixer on, slowly add the syrup. Beat until all is incorporated.Add the previously mixed butter and condensed milk mixture and mix until combined.
Ingredients
Preparation
1 quart (4 cups) of milk 2 oz. (1/2 cup) of fine flour 2 oz. (1/2 cup) of cornflour 1 oz. (2 tbsp) of sugar Piece of vanilla 3 inches/7.5cm long, or some vanilla essence/ extract
Bring 1-1/2 pints of milk to the boil. Add the vanilla essence and the sugar. Mix the fine flour and cornflour smooth with the rest of the milk and add the mixture to the boiling milk. Stir it all well for 8 to 10 minutes. Pour it into one or two moistened moulds; and when cold, turn out and serve with stewed fruit or jam.
Things You’ll Need
For decorating can be used any form
Saucepan
or glass or shape.
Knife
Even
Stirring implement
with sometopping
2 moulds
or fruits on top it
Serving dish
still is magnificent.
shapeless
Biskvit Ingredients: 1 cup flour 8 eggs 3/4 cup sugar 1 teaspoon pure vanilla extract
Beze Ingredients:
Syrup Ingredients:
6 egg whites, at room temperature 1 1/3 cup sugar 1 tbspn butter, melted for wax paper
15 oz Can Apricot Halves in light syrup (I used DelMonte Brand) 1/4 cup water 1 tspn lemon juice 1 tbsp Sugar
Preparation. Meringue Preheat oven to 275 F. Beat together egg whites and cream of tartar on high speed until soft peaks are formed. Still beating on high speed, gradually add sugar intil whites form stiff and glossy peaks. Sift starch over whites, then sprinkle nuts on top. Fold nuts gently but thoroughly into meringue. Spread evenly onto baking sheet lined with parchment. Make sure there is room for meringue to spread when baking. I drew a 10-inch circle on the parchment, but I think this cake works better in a rectangular shape. Bake 1.5-2 hours, until firm and pale golden. Cool on rack; peel off parchment.
Kiev Cake
Preparation. Buttercream
Preparation. Syrup
Stirring constantly, bring milk, sugar and yolks to boil; cook until thickens. Beat cooled mixture into butter; add cocoa.
Put all of the ingredients into the blender and puree the apricots with its juice, lemon juice, and sugar. Gently transfer the syrupy sponge cake on the creamed meringue. Use the rest of the cream to coat the top and all four sides of the cake. Once it is creamed, use the meringue crumbs and crush them so they are like powder. Sprinkle the meringue on top and the sides of the cake.
Assemble cake, layering meringue with buttercream; sprinkle with crushed meringue trimmings or nuts.
Apple Pate 01 Ingredients Sugar ( 480 g) Apples (2 kg) 17 pieces; Water ( 100 g)
02 Preparing the ingredi- 03 Preparation Peel and core of apple put in a pan with a ents Apples are washed , peeled , cut out the core. Cut into large slices .
thick bottom and add 0.5 glass of water. Cook for 30 min to mushy state . Add half sugar and cook until apples are soft. Then all of that blend to grind . Add sugar as to your taste. Cook for 40 min at low temperature. Liquid marmalade cool and put about 1 cm thick layer in the pan with parchment; or use silicone molds . You can add any nuts. Leave the pate too harden at room temperature for 2-3 days. Ready leaf marmalade can be twisted together into a roll and cut into pieces .
Ingredients
Preparation
2 cups shelled and skinned raw peanuts 1/2 cup of your darkest, richest unsweetened cocoa powder 1 1/4 cups powdered sugar 1/4 teaspoon salt plus additional to taste (I used an extra 1/8 teaspoon) 3 tablespoons peanut oil
Heat the oven to 400 degrees. Spread the peanuts evenly over a cookie sheet and roast until they darken, about 10 minutes, rattling them around a bit halfway through to they toast evenly.
Prep Time: 15 minutes Total Time: 15 minutes Yield: 2 cups
Transfer the peanuts to a food processor and grind them for about 5 minutes. After they liquefy add the cocoa, sugar, salt and two tablespoons of the oil to the food processor and continue to process until well blended, about 1 minute. Add more salt if needed. Add the last tablespoon of oil if the consistency seems too thick. Store in refrigerator up to a week in a covered container. When it is full chilled, like peanut butter, it will become thick and swipe with a teaspoon will leave a telltale impression.
Crema Catalana 01 Ingredients
02 Preparation
2 cups (500ml) thin cream 2 cups (500ml) milk 1 vanilla bean, split, seeds scraped 1 cinnamon stick 2 strips lemon rind 2 strips orange rind 8 egg yolks 1/2 cup (100g) caster sugar 1/4 cup (35g) cornflour 2 tbs brown sugar
1. Combine cream, milk, vanilla, cinnamon, lemon rind and orange rind in a medium saucepan over medium heat. Bring to a simmer. Remove from heat and set aside for 15 minutes to infuse.
(do not boil as mixture will curdle). Remove from heat. Pour evenly among six 3/4-cup (185ml) shallow dishes. Place on a baking tray and cover with plastic wrap. Place in the fridge for 2 hours to chill.
2. Use an electric mixer to whisk egg yolks and sugar in a bowl until pale and creamy. Add the cornflour and whisk until well combined. While gently stirring, add the warm milk mixture in a thin, steady stream. Stir until well combined. Strain through a fine sieve into a clean saucepan. Place over low heat and cook, stirring constantly, for 5-7 minutes or until custard thickens
3. Preheat grill to high. Sprinkle the brown sugar evenly over the custards. Place under grill and cook for 1-2 minutes or until sugar caramelises. Serve immediately.
Vanilla Caramel Flan 01 Ingredients
02 Preparation
Caramel: 1 1/2 cups granulated sugar 1 cup water
Preheat oven to 325째.
Flan: 2 cups milk 2 cups half and half 8 eggs 4 egg yolks 3/4 cup sugar 1 tablespoon vanilla extract
sionally. Immediately pour into 6 (6-ounce) custard cups coated with cooking spray, tipping quickly until sugar coats bottoms of cups; set aside.
Combine 1/3 cup sugar and water in a small heavy saucepan over medium-high heat; cook 5 minutes or until golden, stirring occa-
Combine 1/2 cup sugar, eggs, and egg whites in a large bowl; stir well with a whisk. Add milks; stir until smooth. Scrape seeds from vanilla bean; stir seeds into milk mixture, reserving bean for another use.
Divide mixture evenly among prepared cups. Place cups in a 13 x 9-inch baking dish; add hot water to a depth of 1 inch. Bake at 325째 for 1 hour or until knife inserted in center comes out clean. Remove cups from pan; let cool completely on a wire rack. Cover and chill at least 3 hours. Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup; invert custards onto plates. Drizzle any remaining syrup over custards. Garnish with mint sprigs, if desired.
Frozen Fruit Salad 01 Ingredients
02 Preparation
1 tablespoon (1 envelope) unflavored gelatin 1/4 cup cold water 2 cups fruit cocktail 1/2 cup mayonnaise 1 cup heavy cream, whipped (or whipped topping) 1/3 cup maraschino cherries
Soften gelatin in cold water and dissolve over hot water; cool slightly. Add fruit cocktail with syrup. Fold in whipped cream and mayonnaise and pour into refrigerator tray. Place cut cherries on top and freeze until just firm. May be chilled in molds until firm instead of being frozen. Makes 6 servings.
Ingredients 1 cup butter, softened 1/2 cup white sugar 2 cups all-purpose flour 4 eggs 1 1/2 cups white sugar 1/4 cup all-purpose flour 2 lemons, juiced
Preparation Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.
ABOUT THE AUTHOR
Irina Karenko lives in France. She is not a pro cooker yet love to experimentate, try something new. She is happy mother of two kids and she really love to spoil them with tasty deserts. This book was created as wish to share the knowledge of easy and tasty deserts that any person can cook.
“I hope that this small collection of deserts, cakes and cookies would please everyone.�
Irina
COPYRIGHT Copyright Š 2013 ARISESTUDIO All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or any other information storage and retrieval system, without the written permission of the publisher. Created by Irina Karenko. Cover design and artwork by Alexandra Poussineau.
iCook
Irina Karenko
Design by Alexandra Poussineau