The final part of any wedding is the feast. If the wedding banquet menu was drawn up correctly, the dishes were tasty, and there was plenty of everything on the table, it means the event was successful. The success of the entire celebration depends on whether the newlyweds and guests enjoy the wedding feast. Some of the first issues that should be resolved when organizing a wedding are drawing up the right menu, selecting delicious dishes, calculating portions depending on the number of guests, so that there is enough for everyone and there is not a lot of extra food left.
Birthday salad with chicken and Korean carrots
A very tasty and quite filling salad with boiled chicken and Korean carrots. This appetizer will decorate any table; it is easy to prepare and turns out very tasty.
We will need:
- Chicken fillet (breast) - 0.5 pcs.
- Small champignons - 6-7 pcs.
- Onion (small) - 1 pc.
- Korean carrots - 50 gr.
- Eggs - 2 pcs.
- Hard cheese - 30 gr.
- Mayonnaise - 2-3 tbsp. l.
- Vegetable oil - 1 tbsp. l.
- Salt - to taste
Preparation:
Rinse the chicken breast under running water and boil in salted water until tender. This will take 15-20 minutes, try not to overcook, otherwise the meat will turn out a little dry. Cool the finished meat, finely chop it, or separate it into fibers.
Fill the eggs with cold water, place on the stove, and hard-boil for 8 minutes. Cool the eggs by filling them with cold water. Peel the shells and chop finely with a knife.
Remove the peel from the onion, wash it well, and chop it into half rings. Grind the mushrooms into thin slices.
Heat a little vegetable oil in a frying pan and fry the mushrooms and onions until golden brown.
Grate hard cheese on a coarse grater.
Place the prepared ingredients in a convenient-sized bowl and add Korean carrots. Season with salt and pepper, add mayonnaise, mix well, and put in the refrigerator to soak. We transfer the finished appetizer into a beautiful bowl, decorate it to your taste and serve it to the table. This salad can be placed in a serving ring, compacted a little with a spoon. Carefully remove the form. Bon appetit!
How to create a menu for 20 people
Before drawing up the menu, the organizers of the wedding feast must know exactly the number of guests. It is necessary to calculate how many men and women there will be, and whether children will be present. When creating a wedding menu, you should remember that for the convenience of guests, appetizers and other dishes should be laid out on plates and salad bowls so that every 6-7 people have their own separate plate with a specific dish. So, a dish prepared for 20 guests needs to be divided into three different plates.
We take into account the number of female and male guests
When compiling a wedding menu, you need to take into account the gender of the guests. It is known that men eat slightly more than women. So, a salad for a wedding banquet is prepared at the rate of 50 grams for each guest. If there are more men among the guests, you should prepare cold appetizers at the rate of not 50, but 70 grams for each guest. When preparing a wedding banquet, special attention should be paid to the purchase of alcoholic beverages. Ladies predominantly consume wine and liqueurs, while representatives of the stronger half of humanity consume strong drinks.
The presence of children at the wedding
Typically, a wedding feast lasts from 6 to 8 hours or longer; it will be difficult for children to sit all this time at the wedding table with adults. Therefore, you need to set a separate table for children so that after a snack they have the opportunity to get up from the wedding table at any time and have fun. You should also take care of creating a special children's menu. Children should not be served spicy foods, heavy foods - fatty meats, salads with mayonnaise sauce. Light salads, lean meats, boiled fish, fruits, desserts - these are the basis of the children's wedding menu.
We calculate the number of dishes for 20 people
The menu for a wedding feast consists of cold appetizers, hot and dessert dishes, and drinks. Cold appetizers are 1-2 fish, 2-3 meat appetizers, 1-2 types of cheese, 2-3 salads, sliced vegetables. There should be at least 2 main courses - one of them is fish, the other is meat, which are served with a side dish. Desserts for a wedding feast include pastries, cakes, fruits, and ice cream. The wedding cake should be taken care of separately. The weight of a wedding cake for a feast for 20 guests is usually about 3-4 kg.
It is necessary to prepare a sufficient amount of drinks - both alcoholic and non-alcoholic. For guests of the wedding feast they buy champagne, vodka, cognac, whiskey, wine, and vermouth. Separately, 2 bottles of champagne are placed in front of the newlyweds: one bottle is traditionally drunk by the spouses to celebrate their 1st wedding anniversary, and the other after the birth of their first child. If the wedding menu includes a large number of meat appetizers and dishes with sauce, the emphasis should be on red wine, which is usually served with meat.
When purchasing alcohol for a wedding feast, you need to ensure that there is no inconsistency: guests will drink a lot, and it is undesirable to mix alcohol. There should be a certain supply of alcohol so that guests do not have to mix drinks. In addition to alcohol, non-alcoholic drinks are also purchased: juices (2 types), carbonated and still water. According to etiquette, small bottles of water with a capacity of 0.25–0.5 liters are served at the wedding table. Juice is poured into jugs for guests. Sample list of drinks and products for a wedding menu for 20 guests:
- champagne – 5 bottles (2 more separately for newlyweds);
- red wine – 10 bottles of 0.75 l;
- vodka/cognac/whisky – 10–12 bottles of 0.5 l;
- juice – 5 liters;
- sparkling water – 40 bottles of 0.5 liters;
- still water – 10 bottles of 0.5 liters;
- sliced meat (boiled pork, ham, roll) – 0.8–1 kg of each type of meat product;
- smoked sausage – 0.7–0.8 kg;
- cheese (2 types) – 1–1.2 kg of each type;
- pickled mushrooms – 0.8 kg;
- olives, black olives – 0.7 kg;
- fish – 0.8 kg;
- red caviar – 5 cans of 120 grams;
- black caviar – 1–2 jars of 120 grams each;
- fruits – 4-5 kg;
- chocolate candies – 1 kg.
Delicious, festive birthday salad with crab sticks in baskets
Surely there are a huge number of lovers of salad with crab sticks, at least I am one of them. But this salad has become boring for a long time, today I propose to prepare it in a new way. The appetizer is not only delicious, but also looks great on the table.
We will need:
- Waffle tartlets - 12-16 pcs.
- Crab sticks – 100 g
- Eggs - 2 pcs.
- Processed cheese – 70 g
- Garlic - 1-2 cloves
- Fresh greens - 0.5 bunch
- Mayonnaise - 3 tbsp. spoons
- Salt - to taste
Preparation:
First, let's prepare the salad ingredients. Eggs must be boiled, cooled and shelled. Crab sticks need to be thawed. Rinse fresh greens under running cold water and dry with paper towels. Divide the garlic into cloves. We simply buy tartlets in the store.
Finely chop the boiled chicken eggs using a knife.
Chop the crab sticks at your discretion, into cubes, or if you want, into strips.
Grate hard cheese on a coarse grater or cut into thin strips.
Garlic will add a unique piquancy to the dish. We pass it through the press.
Fresh herbs, finely chopped with a knife, or use special scissors.
Combine the prepared ingredients in a bowl, season with mayonnaise, mix well. If necessary, add a little salt or pepper to enhance the taste.
Place the salad on tartlets, decorate with crab sticks and fresh chopped herbs. Bon appetit!
Features of creating a menu depending on the time of year
Many couples strive to have their wedding in the fall. In autumn there is a large selection of fresh and natural meat, dairy products, and especially vegetables and fruits. In the fall, the wedding menu includes poultry and open-grown vegetables. In winter, the choice of vegetables and fruits is not so large, you have to be content with what is on sale. During the cold season, the body requires more calories, so the wedding menu includes high-calorie meat dishes. Strong alcoholic drinks go well with such a hearty snack.
In spring, the body experiences a lack of vitamins, so fresh herbs and vegetables must be served on the wedding table. In the summer heat, you don’t really want to consume fatty meat or heavy salads with high-calorie sauce. Therefore, the main emphasis should be on light salads, low-calorie fish, dietary meat, and seafood dishes. So, a good option for the main dish of a summer wedding menu would be a sea cocktail with scallops and shrimp, as well as salmon with asparagus.
Sample menu for a winter celebration
In recent years, winter weddings have become popular: renting wedding cars and rooms for the celebration is much cheaper. The winter wedding feast menu consists of high-calorie and nutritious dishes. Wedding photos and videos clearly show that in winter guests load up on any kind of food: it’s cold outside, and normal functioning requires an increased amount of calories. Therefore, wedding guests are offered meat and fish dishes, snacks, and salads with mayonnaise sauce. Sample wedding menu:
- Canapes with smoked salmon.
- Sandwiches with caviar.
- Liver mousse in tartlets.
- Sliced cheese from Cheddar and Maazdam cheeses.
- Salad with arugula, cherry tomatoes, mozzarella.
- Chicory salad with marble cheese.
- Greek salad with olives.
- Fried sebas with cauliflower puree.
- Chicken breast stuffed with mushrooms and green beans.
- Coffee Tea.
Summer wedding table menu
Holding a wedding celebration in the summer has its benefits - the wedding season is just beginning, and it’s easy to find a venue for the feast. By mid-summer, vegetables grown outdoors begin to ripen. They have a distinct taste, so the dishes at a summer wedding feast will be not only nutritious, but also tasty. In the summer heat, you don’t want high-calorie dishes, mayonnaise salads and other heavy foods. Sample menu for a summer wedding feast:
- Salted salmon roll with olives.
- Sea cocktail with scallops and shrimp.
- Chicken roll with prunes.
- Duck liver foie gras.
- Sliced cheese from Parmesan and Cordon Bleu cheeses.
- Asian salad with tangerines.
- Radicchio salad with almonds and Roquefort cheese.
- Rabbit with prunes and parsley.
- Stewed lamb with eggplant and sour cream.
- Cod with rosemary and capers, vegetable puree.
Festive salad “Charlotte” for a birthday
Preparing a beautiful, tasty and unusual salad is the dream of every housewife. If you are looking for just such a salad, then this recipe is just for you. It is prepared from the simplest ingredients. Salad with egg pancakes will decorate your table and give you the pleasure of eating it. A deliciously presented appetizer will surprise your guests.
We will need:
- Boiled potatoes – 300 gr.
- Canned green peas – 200 gr.
- Smoked meat – 150 gr.
- Mayonnaise – 150 gr.
- Eggs – 4 pcs.
- Onions – 50-60 gr.
- Flour – 1 tbsp. l.
- Vegetable oil – 1 tbsp. l.
- Parsley – 5 sprigs
- Soda – 1 pinch
- Salt - to taste
Preparation:
Break the eggs into a bowl, add mayonnaise, a pinch of salt, soda and flour. Mix everything well.
We bake two pancakes from the prepared dough and let them cool. Grease the prepared pancakes with mayonnaise, roll them into rolls, and cut them into circles 5-8 mm thick.
Peel the onion, chop finely, pour boiling water over it, and leave for 5 minutes. Drain the water from the scalded onion and squeeze well.
Peel the potatoes and cut them into small cubes. Transfer to the onion, add a couple of tablespoons of mayonnaise, mix well.
Grind the smoked meat, combine with peas and a couple of tablespoons of mayonnaise, mix thoroughly.
Cover a deep, round salad bowl with cling film and lay pancake rolls over the entire surface.
Place half of the potato mixture on top, lay out the meat mixture on top, and finish with the other half of the potatoes. Cover with the edges of the film and put it in the refrigerator.
Before serving, turn the salad onto a flat plate, rolls up. Remove the film and decorate with mayonnaise and green peas.
Bon appetit!
Recipe for appetizer cucumber rolls for the holiday table
The dish turns out very juicy and is prepared instantly. If you have fresh cucumbers and soft cheese, then you will learn how to quickly prepare an appetizer and surprise your guests.
We will need:
- Cucumbers - 3 pcs.
- Soft cheese (or cottage cheese) - 150 g
- Capers - 50 g
- Olives - 50 g
- Fresh dill - 4-5 sprigs
- Green onion - 2 stalks
- Sour cream (or mayonnaise) - 30 ml
- Salt - 2 pinches
Preparation:
Wash vegetables and herbs well. We cut off the tails of the cucumbers, using a vegetable peeler or a sharp knife, and turn the vegetable into long tongues.
Mash your favorite soft cheese or cottage cheese well with a fork. Chop the greens and add to the cheese.
Lightly squeeze the capers and olives from the marinade and chop finely. Transfer to the filling, add sour cream, salt, mix well.
If you get long ribbons of cucumbers, then lay them out on the board and put the filling on top. (If the strips are short, then lay them out overlapping). We form small balls from the filling, place them on the vegetable, and roll them into a roll. Secure with toothpicks to prevent them from unraveling. Place on a flat dish and serve. Bon appetit!
Salads
No holiday table is complete without several salads. Moreover, some salads can be eaten as a separate dish, so they are very popular.
White bride
A simple but tasty salad that looks festive and will please your guests.
We will need:
- Potatoes – 8-10 medium tubers.
- Chicken eggs – 8 pcs.
- Chicken meat (thigh) – 2-3 pcs.
- Hard cheese – 300-350g.
- Mayonnaise – 100-150ml.
- Salt to taste.
Cooking:
- Boil the potatoes, peel them, then grate them on a medium grater or cut them into small strips.
- Boil the meat, cool and separate from the bones. Then we try to cut it as small as possible.
- Boil the eggs and peel them. Separate the yolk and white, all three, on a medium grater.
- We take a deep transparent container and lay it in layers.
- First the potatoes, then coat with mayonnaise. Then chicken and mayonnaise again.
- The next layer is the yolk, then grated cheese and the last layer of mayonnaise.
- Now sprinkle the salad with egg whites, distribute, the salad is ready.
Tenderness
A bright, beautiful salad that can become a real table decoration.
We will need:
- Crab sticks – 3 packs.
- Chicken eggs – 4-5 pcs.
- Carrots – 2 pcs.
- Hard cheese – 250-300g.
- Mayonnaise – 150-100ml.
- Salt to taste.
Cooking:
- Boil eggs and carrots, cool and peel. Then grate on a medium grater into different dishes.
- Three cheeses on a medium grater or cut into long strips.
- We cut the sticks into cubes.
- We take plastic or other dishes with high sides. Let's start laying the salad.
- The first layer is carrots, then eggs and the last layer is crab sticks.
- Coat each layer with mayonnaise. We tamp lightly, let it brew and take shape.
- Turn the dishes over so that the salad falls out but retains its shape. Coat the top layer with mayonnaise and sprinkle with grated cheese.
- The alternation of layers does not play a role, so it can be arbitrary. The main thing is to sprinkle the top layer with cheese shavings.
- The salad is ready, decorate with herbs and serve.
Light salad
A very simple but pleasant salad that contains a minimal amount of calories.
We will need:
- Peking cabbage - 1 fork.
- Canned white beans – 2 cans.
- Fresh cucumber – 2-3 pcs.
- Low calorie sour cream – 1 can.
- Eggs optional.
- Salt and pepper to taste.
- Greenery.
Cooking:
- Cut the Chinese cabbage and cucumber into thin strips.
- Pour the beans out of the jar and rinse well.
- Mix cabbage, cucumber, beans. Season with sour cream and add herbs.
- If desired, you can grate the eggs on a fine grater and add to the salad.
- Season with salt and pepper to taste, add other spices if desired.
- Form the resulting mass, sprinkle with herbs, and serve.
- The dish is ready.
How to make a beautiful Strawberry appetizer
An unusually beautiful appetizer with herring looks beautiful on the table. It will definitely make you want to try it.
We will need:
- Medium potatoes - 3-4 pcs. (400 g)
- Lightly salted herring – 0.5 fillets (up to 100 g)
- Onion, small - 1 pc. (100 g)
- Sesame seeds - 0.5 teaspoon
- Parsley - to taste
- Beet juice - 150 ml (from one medium beet)
Preparation:
Boil the potatoes without removing the skins, wait until they cool, then peel and grate
Peel the herring and cut into small cubes. Peel the onion and chop.
Form flat cakes from the prepared potatoes, add herring and onion filling, and shape into a strawberry.
Dip each piece in beet juice and place on a flat dish. To prepare the juice, you need to peel the beets, grate them on a fine grater, place the resulting pulp in cheesecloth and simply squeeze out the juice.
We decorate our appetizer with sesame seeds and parsley. Bon appetit!
How to make Gratin at home
This dish can often be found on the menu of almost every cafe. Today this delicious dish can be on your holiday table. We offer a recipe for a delicious dish called “gratin”, cook it, you will definitely like it.
We will need:
- Large potatoes - 2 pcs.
- Any minced meat - 250 g
- Onion - 1 pc.
- Grated cheese - 100 g
- Egg - 1 pc.
- Kefir - 1 glass
- Salt - to taste
- Pepper - to taste
Preparation:
To prepare this dish we will need these molds. At the bottom of which you need to distribute the onion cut into half rings
Potatoes must be peeled, washed well, and grated on a coarse grater. Then distribute into molds, add salt, pepper, and season with your favorite herbs.
We also grate the cheese, but do not sprinkle it on it yet.
For the sauce, mix the egg and kefir with a fork, season and distribute into the molds. With this dressing the dish will be very tender.
Preheat the oven to 180 degrees, bake the prepared gratins, not sprinkled with cheese, for 20 minutes.
After the allotted time has passed, sprinkle each mold with cheese and leave until the cheese melts and a golden crust forms. So, our dish is ready. Bon appetit!
How to calculate the approximate number of dishes for a banquet?
In order to calculate how many dishes and what volume should be placed on the wedding table, you need to understand the size of the average serving per person. One invited guest can eat approximately 1.5 kilograms of food during the entire wedding day. This will be enough to not only fill you up, but actually overeat. Based on this number, you will get the number of servings for 30 people.
Snacks
As a rule, wedding snacks account for almost half of the food eaten. Snacks are served at the very beginning of the feast and are on the festive table throughout the evening. Wedding snacks are very easy and convenient to eat. You just need to take a few pieces of sausage with a fork and enjoy this taste for a long time.
Some of the most popular dishes on the wedding table include:
- cheese slices;
- cold cuts;
- vegetables;
- pickled vegetables;
- marinated mushrooms;
- stuffed mushrooms;
- eggplants with cheese and garlic;
- stuffed tomatoes;
- eggplant boats with cottage cheese;
- zucchini stuffed with rice and vegetables;
- canapes with cheese and fruit;
- seafood tartlets;
- sandwiches with caviar;
- bruschettas with pate.
Please note that all appetizers for 30 people should be approximately 12 kilograms. On average, one person will need 400 grams. If you are afraid that your guests will not have enough to eat, then order plus 2 extra servings.
Salads
When choosing salads for a wedding feast, you should pay attention to two different options. The first salad should be light and airy, and the second more filling. As a rule, salads with potatoes, rice or eggs are not ordered at weddings.
These are very heavy and at the same time filling foods, which should be avoided due to the abundance of other food. Choose options that contain a combination of meat and herbs, fish and vegetables. The more unusual your salad is, the more your guests will like it.
For 30 people, you need to order approximately 9 kilograms of salad, of which 4.5 will be one type, 4.5 – another.
Hot meat and fish dishes
There are several options for ordering hot dishes for your own wedding. There are newlyweds who make two dishes at once, serving them one after the other. But still, most stop at only one option. It is best not to make two hot ones, because due to the abundance of other food, the meat dishes will not be eaten.
The average portion of a meat dish for a wedding per person is 300-350 grams, including side dishes. In this case, the side dish should be as simple as possible. For example, duck and vegetable stew (without potatoes). Grilled fish and cauliflower in batter.
Dessert
Menu for a wedding for 30 people.
The final part of the party is the wedding cake. This is a favorite delicacy that all guests eat with pleasure. As a rule, by the end of the party people are full, so not everyone can even just try the cake.
In this case, the newlyweds are advised to purchase food storage containers in advance and place a piece of sweet cake for all guests. The next morning, guests will be able to drink tea along with the wedding cake. They will appreciate such a gift.
The approximate weight of one serving of wedding cake is 200-250 grams. If you do not give containers to your guests, then the portion can be safely reduced to 150 grams.
Bread
Bread is the least eaten item at a wedding. Even those people who enjoy eating it at home refuse to eat it at such parties, since they already have a large amount of tasty food.
Each serving includes 2-3 slices of bread per person. But, as a rule, it remains in large quantities after the wedding. There will be no harm if after the event you take the remaining loaves home.
Seasonings
Don't overuse spices at your wedding. Not everyone likes spices, and you simply cannot guess who likes a particular taste. On every table there should be a salt shaker with salt, black pepper and sugar.
These are the main spices that can and should be used in the cooking process. The remaining options should be abandoned so as not to be too original.
Fruits
Everyone, without exception, loves sweet fruits. They are well eaten from the wedding table. For 1 person it is better to choose 150-200 grams of various fruits. At the same time, give preference to more exotic products.
For example, give up apples and pears, which every family already has in abundance. Replace them with fancy kiwi or mango. In addition, it is better not to choose bananas for fruit dishes, since they are very filling and quickly lose their attractive appearance, turning black in open space.
Alcoholic and non-alcoholic drinks
It's impossible to imagine a wedding party without drinks. They can be either alcoholic or non-alcoholic. If we talk about the first option, then it is better to calculate individually. 30 people is not that much for a wedding party.
Menu for a wedding for 40 people.
You can make a complete list of invited guests on a separate sheet of paper, and next to each name write who will drink what alcohol. It can be either champagne or vodka. Surely, you know what drink this or that person invites. Having set your preferences, you can start counting.
On average, 1 person drinks 2-3 bottles of champagne, 2 bottles of wine, 1 bottle of strong drink (vodka, whiskey or cognac) during a wedding. Depending on what your guest drinks, calculate the required amount of alcohol for the party.
Everyone, without exception, drinks non-alcoholic drinks at a wedding. Their number will rapidly increase if the wedding is organized in a hot and sultry season. If the event is held in winter, then 1-1.5 liters per person will be enough. In summer, this amount can be safely increased by 2 times.
Preparing hot food for the festive table - pork rolls with mushrooms
This dish will decorate any table. Pork rolls marinated in pomegranate juice, with a delicious filling of champignons, fried with onions, herbs in sour cream filling.
We will need:
- Pork, carbonate (cue ball) - 600 g
- Champignon mushrooms - 6-8 pcs.
- Pomegranate juice – 100 ml
- Onion - 1 pc.
- Sour cream - 4 tbsp. spoons
- Fresh dill - 2 sprigs
- Fresh parsley - 2 sprigs
- Flour - 100 g
- Egg - 1 pc.
- Salt - to taste
- Ground black pepper - to taste
- Vegetable oil - for frying
Preparation:
Cut the pork flesh into thin slices across the grain. Beat the pieces of meat on both sides with a kitchen hammer, covering with cling film.
Peel the onion and chop into small cubes. Heat sunflower oil in a frying pan and add chopped onion. Stirring, sauté the onion for a couple of minutes until golden brown.
Add finely chopped mushrooms to a frying pan with fried onions. Fry the prepared products for 5 minutes. Salt and pepper to taste.
Wash the greens well, pat dry with paper towels, and chop finely. Add sour cream and herbs to the frying pan with the champignons and onions and mix well. Simmer the filling for the rolls for another 5 minutes.
Remove the meat from the marinade, salt and pepper on both sides. Place two teaspoons of mushroom filling on the edge of each piece and form a roll. Secure with wooden skewers to prevent them from unraveling.
Beat the egg with a whisk. Roll each roll in flour and bathe in beaten egg. Place the rolls in breadcrumbs and fry in hot sunflower oil on both sides.
Transfer the fried meat to a baking sheet covered with parchment paper. Bake in an oven preheated to 170 degrees for 15-20 minutes.
Remove the finished dish from the oven, cut into portions, and decorate with herbs. Serve to the festive table. Bon appetit!
Blackcurrant mousse cake for birthday
Today, mousse cakes are very popular; they are very light, airy, with a thin sponge cake layer. The cake contains cream cheese, cream, and yogurt. In general, this dessert is a balance of beauty and benefit.
We will need:
For the biscuit:
- Chicken eggs - 3 pcs.
- Sugar - 75 g
- Wheat flour - 75 g
- Vanilla sugar - 1 teaspoon
For the mousse:
- Black currant – 200 g
- Powdered sugar - 100 g
- Cream 33% – 300 ml
- Cream cheese (or cottage cheese) - 200 g
- Yogurt – 200 g
- Gelatin - 1 tbsp. spoon
- Water - 5 tbsp. spoons
For the glaze:
- Black currant – 100 g
- Powdered sugar - 50 g
- Gelatin – 8 g
- Water - 40 g
- Canned apricots - 1 can
Preparation:
Beat eggs with sugar and vanilla sugar until fluffy foam. The better the eggs are beaten, the fluffier and tastier the sponge cake will be. Gently stir in the sifted flour. Transfer the dough into a mold with a diameter of 20 centimeters and bake for 20 minutes. Check with a dry toothpick.
Remove the cooled cake from the mold and cut it into two parts. We reduce one half in diameter by 1 centimeter.
For the mousse, soak gelatin 1:5 in cold water and leave to swell. Dissolve the gelatin in a water bath or in the microwave, in pulses of 8-10 seconds. Gelatin should under no circumstances boil, otherwise it will lose its quality.
Punch the currants with a blender and rub through a sieve. Add powdered sugar to the currant puree and mix everything well. We reserve one third for glaze. Mix the rest of the mixture with dissolved gelatin, add cream cheese, and pour in yogurt. Whip the cream until stiff peaks form, fold into the berry mixture very carefully
Cover the bottom of the springform pan with cling film. Pour in 1/3 of the prepared mousse and add half of the canned apricots on top. Then pour out another half of the remaining mousse.
Add heated gelatin to the remaining currants and powdered sugar. Carefully remove the frozen mousse cake from the mold. Cover the cake with glaze and put it in the refrigerator.
When the glaze hardens, decorate the bottom of the cake with coconut shavings, and decorate the top with berries at your discretion. Enjoy your tea!
