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Tart with poppy crust, mascarpone cream and meringue

Tart with poppy crust, mascarpone cream and meringue

For poppy crust: Mix flour and salt and poppy seeds in a bowl. Separately mix the egg with the sugar and melted butter until smooth, and finally add the orange peel and a tablespoon of cold water and continue to mix. Leave the dough in the fridge for 15-20 minutes. Then place the crust dough in the mini-tart shapes. I used shapes with a diameter of 10 cm. There was no need to grease the molds with butter because the tarts could be easily extracted after baking. Place the top in tarts by hand and shape to shape. Bake at 180 degrees for 20-25 minutes. With a fork, prick the dough in places.

For apple filling: Cut the apples into slices, not very thin, about half a centimeter and do the same with persimmon. Put the apples and persimmons in a pan or pot with a lid, over low heat and pour over the sugar, salt powder, cinnamon, nutmeg and starch. Stir lightly from time to time so as not to crush the apples and leave them on the fire for 15 minutes until the apples soften a little. Keep on the fire for another 5 minutes, without a lid until you get a glassy composition. Remove from the heat and add the lemon juice, and after cooling, fill the cooled tarts with the apple filling.


For mascarpone cream: With cream, things go amazingly fast, you just have to mix mascarpone cheese with orange peel and spices until well incorporated. Place the cream thus obtained on top of the apple filling, using a spoon and then level.

For the meringue: I beat the egg whites hard together with the salt, using the mixer. After obtaining a foam with a dense and glossy consistency, gradually add the sugar, cream of tartar and vinegar and beat for another 2-3 minutes until the foam becomes stable on the phone. You can add vanilla sugar or other flavors if you wish. I didn't add any more flavors in my case, because the tart itself already has more flavors added to the apple filling and mascarpone cream and I risk a combination with too many flavors.

Prepare a tray with baking paper and a damp brush, lightly apply on baking paper. Using a pos form small meringues on baking paper. You can decorate them according to your preferences with colored sugar, poppy seeds or small candies to make them more attractive. Preheat the oven to 130 degrees and insert the meringue tray for 1 hour until a crispy surface is obtained. Turn off the heat in the oven and leave the meringues to cool with the oven door ajar for another 45 minutes. Because you have pre-moistened the baking paper with the brush, you will be able to easily peel the meringue.

Place the cooled meringues over the mascarpone cream and push very lightly for stability.


Vanilla mascarpone cream

Vanilla mascarpone cream. A simple cream recipe for cake, cakes, eclairs, choux or macarons, extremely fine and aromatic. A simple vanilla cream without gelatin, whipped with mascarpone and natural whipped cream.

I did this vanilla mascarpone cream to fill a special cake: Stracciatella Cake & # 8211 recipe here.

Or this gorgeous cake with strawberries and real marzipan & # 8211 recipe here.

Or on this Strawberry Cake with Vanilla Mascarpone Cream & # 8211 recipe here.

This fine and creamy cream is the result of mixing vanilla cream (patissiere) with mascarpone and whipped cream. We are talking about cream from natural cream, not about artificial versions like Hulala or Meggle. Here are some tips about how to whip whipped cream correctly and what to do with it if it is cut.

This cream does not require gelatin. I have nothing against gelatin, it being a natural product, obtained from beef or pork cartilage. Many housewives do not manage well with its use in creams and here they come to meet them with this easy recipe.

The basic & # 8211 vanilla cream, classic, boiled cream with milk and yolks (recipe here) must be prepared in advance to have cooling time. It can be done the day before. Because it creates the thickening base of this cream with mascarpone and whipped cream, vanilla cream must be prepared with more starch than in the standard recipe. And the sugar is more because it will sweeten the whipped cream and the mascaponele. You will see the exact quantities below.

From the ingredients below it results approx. 1 kg of mascarpone cream with vanilla, enough to fill a cake of approx. 24 cm in diameter. Countertops can be classic pandispan, with cocoa or with walnuts. Between the layers of cream and top you can sprinkle pieces of fresh fruit (strawberries, raspberries, berries) or compote (pineapple, peaches, cherries, etc.).


How to prepare vanilla cream for fruit tart?

For the vanilla cream layer I prepared a good and vanilla pastry cream. I proceeded exactly as described in the vanilla cream recipe. Observation: I used the quantities indicated here, in the box above!

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

I heated the milk together with the vanilla and I supervised the pan so that it would not catch fire! In the meantime, I mixed the yolks with the sugar and salt with the mixer (or the robot) until the mixture turned light and frothy. I added the starch and mixed for a few more seconds, until it incorporated. I poured the hot milk over the mixture in the mixer bowl. In order not to splash, I reduced the mixing speed and gradually poured, about 2 poles per trance. The composition became fluid and frothy.

I poured it back into the pot in which the milk boiled, then I placed the pan with the cream on low heat again and mixed it constantly with a silicone spatula, taking care not to stick to the bottom or walls of the pot. This aspect is very important! The cream will gradually heat up to boiling, it will thicken and it will have to be boiled for 2-3 minutes to cook the starch in it. Stir vigorously in it during cooking.

The cream thus obtained is covered with a transparent foil and left to cool.

If you want, you can do one chocolate cream (homemade pudding) & # 8211 recipe here. How good is a tart with beak cream and cherries, cherries or raspberries!


Eggplant roll with poppy seeds, lemon cream and meringue.

This year we grew a lot of poppy in the garden so we started using it in dishes. Because I have a lot of egg whites in the freezer, I prepared the recipe entirely with frozen egg whites. For the roll sheet I waited for it to thaw and for the meringue I put the egg whites in a frozen state in the bowl.

Ingredients roll sheet 27 & # 21537:

Lemon cream ingredient:

Juice from 1 large lemon

1/2 teaspoon lemon juice

Preparation: First prepare the roll sheet.

1. Beat the egg whites with the sugar and a pinch of salt. Incorporate the oil with a spatula. The flour, poppy seeds and coconut are mixed and gradually incorporated into the egg white foam. The composition is spread in a tray lined with baking paper and baked at 175C for 12-13 minutes. Allow to cool in the pan without rolling.

2. For the lemon cream, mix the mascarpone cheese, lemon juice, powdered sugar and 2 tablespoons of poppy seeds.

3. meringue: Sugar, lemon juice, salt powder and egg whites (I put them directly frozen) are put in a stainless steel bowl that you place on a steam bath over low heat (the bowl is placed on top of another the smaller pot in which the water boils that should not touch the bottom of the bowl). Stir constantly with a whisk until the egg whites heat up and become frothy (3-4 minutes). Take the bowl off the steam bath and mix the egg whites for 5-8 minutes on high speed until a strong and glossy meringue results.

6. For the lemon syrup, mix the water with the lemon juice.

Assembly: Spread the lemon cream over the cooled roll of paper, sprinkle the 5 tablespoons of poppy seeds and roll it carefully so that it does not break. Syrup the roll with a brush and then cover it with meringue. Using a kitchen burner, lightly brown the meringue. If you don't have a burner, brown the meringue in the oven on the grill function for 1-2 minutes.


Pie with poppy crust, mascarpone cream and meringue - Recipes

Hello, as I promised, I present you a recipe required for the test from episode 2 of the Bake Off Romania show. It is a tart with lemon cream and meringue. I will present you a variant that will surely delight your taste buds.
The sweet tender dough is amazing, the cream is fine, with a flavor hard to describe in words and the meringue made in Italian style, ie with boiled syrup and flambéed at the end will be the combination for a supreme delight. Try it and you will not regret it.



Ingredient:

For tart dough we need:

  • 315g flour
  • 225g butter (82% fat) cold cut into cubes
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 2 yolks
  • 60ml very cold water
  • 5 yolks
  • 2 eggs
  • 5 tablespoons cornstarch
  • 185g old powder
  • 125-150ml lemon juice
  • 200ml water
  • 150g cold butter (82% fat) cut into cubes
  • grated peel of two lemons




















How to make lemon cream with mascarpone and whipped cream?

The base & # 8211 boiled lemon cream

I made the base of the lemon cream just like Snow White. It is advisable to prepare it the day before so that it has time to stay cold.

In a suitable pot I rubbed the yolks with the sugar and vanilla. I added the starch and diluted everything, gradually, with cold milk, taking care not to form lumps. Finally I grated the peel of the 2 lemons and added it to the composition.

I put the pot on low heat and stirred constantly until the cream came to a boil and began to thicken. Be careful not to get caught! From the moment of cooking, I timed for about 2-3 minutes and tasted to make sure that it no longer tastes and tastes like flour. The starch cooks very quickly and transforms the cream from a floury one into a silky and fine one.

What a lemon flavor it has !! Mmmmm & # 8230 I poured the hot cream in a tray lined with plastic food foil, I leveled it with a spatula and I covered it well with foil (so as not to make a crust, pojghita). I did the same with vanilla cream patissiere (recipe here).

This method accelerates the cooling of the cream. Anyway, it needs to cool down and then stay in the fridge for at least 4 hours & # 8211 best overnight.

Stir in lemon cream with mascarpone and whipped cream

The next day I took the cream base out of the fridge and prepared mascarpone and whipped cream. Both must be cold. Cream is natural, not vegetable crap.


Lemon tart with meringue cap

I go back to an old favorite of mine ... lemon tart. I also made lemon tart. In fact, the recipe is largely the same, except that I made a different sweet dough dough (a much better method and with a much tastier result) and I used the remaining egg whites, creating a meringue hat. Thus, I obtained the perfect lemon tart in my opinion and according to my taste! here we go! Ingredients sweet tender dough for a tart shape of 20 cm:

  • 100 g butter at room temperature
  • 72 g old cough
  • an average egg
  • 200 g flour
  • 3 quarts teaspoon salt
  • a tablespoon of cold water (if needed)

Put the butter, salt and sugar in a food processor and mix until smooth. Put the egg and mix for another 25 seconds. Add flour and salt and mix for a few more seconds, until the dough is bound. Do not mix too much, because the dough hardens. If the dough seems too dry, add a tablespoon of cold water. Pour on a floured surface and knead briefly and quickly, with your hands as cold as possible so as not to melt the butter. Knead enough to be compact. It is shaped like a disc and left to cool for 30 minutes.

Filling ingredient:

  • two large eggs
  • 4 large yolks
  • 180 g sugar cough
  • 200 ml sweet and sour cream
  • juice from two lemons (large or medium, depending on how sour you like it)
  • the remaining 4 egg whites from the gabions above
  • 200 g sugar cough

Spread the dough on a surface powdered with flour and line with it the shape of 20 cm, both the bottom and the edges up. Preheat the oven to 190 degrees Celsius. Let the dough rest in the cold for 20 minutes, spread out in the pan. Cover the dough with baking paper and place beans or rice on top to press the dough and prevent it from swelling. It is called baking in & # 8222orb & # 8221. Bake for 15 minutes & # 8211 18 minutes, then remove the paper and beans and put in the oven for another 5-7 minutes, until the dough turns slightly golden. The temperature is reduced to 140 degrees Celsius. All this time rub eggs, yolks and sugar, very little about 1 minute to mix. Incorporate the cream and at the end the lemon juice that will slightly thicken the composition. Pour half of the composition into a tart. Place the form on the bottom grill of the oven, and pull the grill half out and pour the rest of the composition into the form. This is done to fill up the form, without risking spilling when you put it in the oven so full. Carefully push the grill into the oven and bake the tart for an hour - an hour and 10 minutes, until the filling freezes in the middle, leaving a slightly softer part. Allow the tart to cool completely and preferably keep in the fridge overnight. After the tart has settled completely and can be cut, the meringue is made. Mix the egg whites with the sugar and a pinch of salt and 2-3 drops of lemon juice (or a knife tip of cream of tartar). Make a steam bath (bain marie). Put 2-3 fingers of water on the bottom of a bowl and put it on the fire. As it starts to boil slightly, place the container with the egg whites and sugar on top, without it touching the boiling water! Beat constantly with the aim, for a few minutes, until the sugar dissolves and the composition feels warm when you touch it with your finger. It doesn't have to be hot, it just has to be warm. Remove from the steam bath, and beat on medium speed for a few minutes with the mixer. Then, increase the speed and beat until the walls of the vessel cool and the meringue forms strong peaks. Spread over the lemon tart, forming peaks with a spatula. For a nice effect, grind the meringue with a special burner (you can also use an industrial burner). Or put 2-3 minutes under the grill to maximum heat. Good appetite!


Online supermarket - home shopping delivery

Homemade Dessert presents a variety of recipes for desserts and homemade sweets that. In fact, this poppy cake is also called Revani with Mac, but the idea is & # 8211 fluffy countertop. The check with lemon and poppy is a little different from the check networks I have with you. Ingredients for cheesecake with lemon and poppy seeds :. White rum icing with lemon and almond flakes complete this special cake. Amazing & "Poultry Milk" cake recipes with semolina and lemon, biscuits and more. The dessert is sprinkled with delicious Kurdish citrus and butter cream.

8 hours ago & # 8211 It's very simple, made of equal parts cheese, flour and lard. When I come to the country, I return loaded with boxes of pies, poppy seeds and wafer sheets. From now on, leave it to us to take care of your shopping.

Whether it's a fridge or a TV, detergents, drinks or products for your baby, you can find them. News, information, details, news and tips about recipes on Garbo. Gourmet trip: The most beloved desserts and traditional Easter cakes around. For the Seas and Marines: Biscuit cake, yogurt cream and peaches.

I was very happy to find online alac flour, durum wheat flour, and.



Knead a dough from all the ingredients, I put the margarine which is softer and then I passed the flour, to say another 100 grams. Refrigerate the dough for 30 minutes.


Separate 2 eggs. Separately in a bowl, mix: cheese with oil, 175 gr. sugar, vanilla sugar and lemon juice. Then add the pudding powder, milk, 2 egg yolks and a whole egg. It mixes very well, and from this composition I took separately a maglavais polish in which I put about 40 gr. Mac.


I greased the tart form with a little oil, powdered it with flour and spread the dough nicely.


Over which I spread the poppy composition beautifully and over which I overturned the simple cheese composition.


And in the oven with it at a temperature of about 200 degrees at first, then I dropped to 170-18, for about 40 minutes.


Meanwhile, I mixed the remaining 2 egg whites with 50 grams of powdered sugar, and I spread the meringue composition randomly over the tart taken out of the oven, I pressed some raisins in the oven for another 10 minutes until the meringue is browned.


And in order for the meringue syrup to come out, that is, for the dew to appear, cover the tart while it is hot with a plastic dome, until it cools completely.
Leave to cool, and then cut into slices can be served with a cup of coffee for dessert.


What ingredients do we use for the recipe for cupcakes with mascarpone cream and cheese?

  • Dough ingredient:
  • 2 eggs
  • 200 g sugar
  • 200 g fat yogurt
  • 125g butter
  • 100 ml oil
  • 200 g flour
  • a teaspoon of baking powder
  • 1 sachet of vanilla sugar
  • a pinch of salt
  • Cream
  • 250 g mascarpone
  • 200 g cheese (Philadelphia type)
  • 125 g old powder
  • a few drops of red food coloring


Video: The BEST Lemon Meringue Pie (October 2021).