Lately, the word “dessert” increasingly means a pack of cookies, a chocolate bar, or something else bought on the way home that won’t force you to stand at the stove. But such sweets do not bring much joy either.
Too ordinary! Yes, the modern rhythm of life dictates the rule of saving time, and makes you think that dessert with cream is a dish that is prepared for a festive table, on some special occasion. What if we break away from the already established stereotype and step towards a good mood and interesting variety ?
If you look into the culinary traditions of the past, where there were no supermarkets with overflowing display cases of all kinds of sweets in beautiful and shiny packaging?
How did people in the past manage without all this, but still find the opportunity to please themselves and loved ones with sweet dishes? It was they who came up with so many recipes, including dessert with cream, that have survived to this day.
Is it possible to compare such dishes with those sold in plastic cups, richly flavored with stabilizers and preservatives? No rhythm of life can serve as an argument against a delicious, homemade dessert with cream, fresh and without preservatives. Therefore, we buy only the necessary ingredients and go home to our cozy kitchen.
The proposed recipes are only a small part of the inventions of confectioners over the past three or four centuries, but these recipes will not take much time, and, we hope, will help make life brighter and believe in your confectionery talent.
So, the duration of the experiment is one week. The main ingredient of the dessert is cream.
Dessert with cream - general technological principles
Cream - assortment and methods of culinary processing.
There are thousands of options for dessert with cream. It is the cream that makes the dessert a light, sophisticated dish.
Even just whipped cream with sugar and vanilla is a dessert dish in its own right. Just need to know which ones are whipped and how to do it correctly?
This is the very secret of Chantilly, who invented a simple and very popular recipe for whipped cream. But, first, about the cream .
Modern industry produces cream with fat content from 8% to 65%.
Cream is used in cooking, depending on the method of its further thermal or mechanical processing. They are used in dessert dishes, using various, both individual and combined cooking techniques.
Condensed cream, with and without sugar, dry and whipped cream, in packages with a dispenser are also produced. When purchasing, you need to consider what recipe and type of culinary processing the product is needed for.
Whipped cream without heat treatment is used to complement fruit desserts, ice cream, drinks, and baked goods. Some desserts contain cream and bake it (creme brulee).
Creamy sauce is usually cooked and used as an addition to puddings, jellies, and cottage cheese casseroles. Cream can be the basis for fruit and milk dessert soups.
For a dessert with cream that does not require whipping, low-fat and medium-fat cream can be used.
In cooking, cream with a fat content of up to 20% is called coffee cream, based on the main method of consumption. Cream with a high fat content, from 35%, is mainly used for making sour cream and butter.
Classic cream with a fat content of at least 33% is suitable for whipping. But that's not all. Even such cream requires adherence to a certain technology to obtain a lush, creamy mass.
Cream with a higher fat content can be used for whipping, but you need to carefully monitor the time and speed of whipping so as not to beat it into butter.
Now about Chantilly cream . There are already about a dozen versions of this cream - the invention of the head waiter of Chantilly Castle - with various additives and even processing technology.
The fact is that the basic recipe in the original version included only cream, sugar and vanilla. François Vatel invented the method of whipping these ingredients, as legend has it. But this method of mechanical processing of cream has been continued in connection with the use of additional ingredients: chocolate, fruit syrups, coconut milk and even gelatin or agar for making soufflés.
In all these options, it is very important to take into account the subtleties of the cream whipping process, in addition to the percentage composition of milk fat already mentioned above.
Whipping cream is cooled to a temperature no higher than 6°C, but not lower than positive temperature.
Professionals recommend whipping buttercream in a tall and, at the same time, wide metal bowl, which, in turn, is dipped into ice water or placed on ice while whipping. A blender can be used for whipping if it has a whisk attachment.
You need to start whipping at the lowest speed and gradually increase the speed. It is important not to miss the moment when the cream begins to thicken, so as not to accidentally turn it into oil. Before finishing beating, it is better to reduce the mixer speed to the minimum value.
Whipped cream can be stored in the refrigerator for up to a day. Moreover, if they are prepared without the use of thickeners, they quickly settle and the quality of the cream noticeably deteriorates.
A mixture of powdered sugar and starch can be used as a thickener. By the way, all bags labeled “thickener” or “stabilizer” available for sale have the same composition of ingredients - think about whether it’s worth buying them at all. For one glass of cream, 10 g of the mixture is enough.
Whipped cream - basic Chantilly recipe:
for every 100 ml of cream with a fat content of 33% - 20-40 g of powdered sugar and vanilla. How to beat is described above. Don't forget to sift the powder before adding it to the cream.
This is important to remember - you won’t be able to whip more than 300 ml of cream at one time. If you need more buttercream, divide the ingredients into equal parts and beat 2 or more times.
If by chance it turns out that fresh cream is not available, and the cooking process has already begun, you can correct the situation if you have dry cream and milk.
Cake Recipes
Using whipped cream alone or with additives as a filling, you can prepare delicious desserts and delight your loved ones. These confections do not need to be baked; they are best prepared in advance and placed in the refrigerator overnight. It will take less than 30 minutes to prepare; The calorie content of the product is lower than that of desserts based on butter cream.
Sponge cake with strawberries
Recipe:
- Filler (cream) 500-700 g.
- Fresh strawberries – 500 g.
- Ready-made sponge cakes – 3 pcs.
Cooking steps:
- We prepare the whipped cream filling, pure or with additives.
- We cut the strawberries into thin pieces, setting aside some for decoration.
- Lightly grease the first cake with cream, add some strawberries, and cover with a layer of whipped cream.
- Place the second cake on top and decorate it in the same way as the first.
- Place the third cake layer and coat the cake with cream.
- Decorate the dessert with strawberry slices.
- Place the cake in the refrigerator for 4 – 6 hours, preferably overnight, so that it is well soaked.
There is no need to pre-soak the cakes; they will take the necessary moisture from the cream and strawberries.
Waffle cake with pineapples
For this cake, thick cream with cottage cheese or mascarpone is better.
Recipe:
- Filler (cream) - 500-700 g.
- Wafer cakes – 1 package.
- Canned pineapples - 1 can.
Stages:
- Finely chop the pineapple slices.
- Mix the cream and pineapples in a bowl, leaving a little whipped cream for decoration.
- Coat all the cakes with cream.
- Place the cakes on top of each other, pressing down lightly.
- Decorate the top of the cake with cream using a pastry bag.
- Place the cake in the refrigerator for several hours so that the cakes are well soaked.
Dry cream cream - basic recipe
• 300 ml milk, fat content 3.2%
• 300 g of dry cream, normalized, at least 30% fat content
• 80 g powdered sugar
Add cream to warm milk until it dissolves well. Carefully read the labels on the packaging of dry cream - if they contain stabilizers, then the cream should be added to cold milk. Mix with a whisk, adding dry powder in small portions. Now you need to cool the milk to the required temperature, as indicated above, and continue whisking using the technology used for fresh confectionery cream.
Quality requirements.
• Natural cream, including dry cream, contains nothing but cream.
• Pay attention to the storage of the product on counters and display cases. If the cream is not stored in refrigeration units, refuse to buy it.
• Check the production and storage dates.
• Cream, even with the lowest fat content, has a sweetish taste and is white in color. If the product is bitter, there are signs of uneven structure (flakes, separated whey) - it is spoiled, it will not make whipped cream, and in general such a product should not be consumed.
To tell separately about all the ways to prepare dessert from cream, you will have to write a separate book. Let's take a simpler route and look at some technological techniques using the example of the proposed recipes. The creative process will not only bring taste pleasure, but will also give you the opportunity to feel like a real professional pastry chef.
Treat yourself and your loved ones with a salad of fruit and whipped cream
Recipe of the day: fruit salad with apple-sesame sauce
Tahini and coconut add an exotic, summery flavor to a classic fruit salad.
Read more
An unimaginable variety of fruit salads have been invented; they are made with honey, ice cream, nuts, and chocolate. One tastes better than the other. You can eat it while sitting at home alone or with the whole family, treat children and adults at any holiday.
Fruit salad with ice cream and whipped cream
Perfect for the hot season.
Ingredients:
(for two servings)
ice cream ice cream - 100 g pear - 1 pc.
pitted cherries - 1 handful (30 g) kiwi - 2 pcs. whipped cream white chocolate - 70 g nuts - to taste (preferably cashews, they have a sweetish soft taste) How to prepare fruit salad with ice cream:
- To begin with, take two bowls or deeper bowls (since there will be quite a lot of dessert), cool them in the freezer for five minutes or a little longer under running cold water.
- At this time, the chocolate is melted. The ice cream quickly kneads and sinks to the bottom of the dish. Kiwi and pear are cut into cubes. In any order, fruits and berries are placed on the ice cream.
- Chocolate is poured onto the fruit, and crushed nuts are sprinkled on it. The structure is covered with a layer of whipped cream on top. The dessert is served immediately after preparation so that the ice cream does not melt and the cream does not settle. Although, it’s unlikely that anyone will want to put aside such an unusually beautiful and alluring dessert.
Another version of fruit salad will be just right in frosty weather or during illness, when it is not advisable to eat something cold.
Fruity delight with honey, cottage cheese and whipped cream
This dessert is also very healthy.
Ingredients:
(for two servings)
banana - 1 pc.
strawberries - 30 g cottage cheese (soft) - 50 g honey (preferably liquid) - 50 g pine nuts whipped cream maple syrup (or any to taste) How to prepare fruit salad with cottage cheese:
- Bananas and strawberries are cut into small cubes. Cottage cheese and honey are well beaten in a blender. The salad is placed in transparent tall glasses in layers.
- First, half the fruit is poured with syrup, then a layer of cottage cheese with honey. A small handful of nuts is thrown in, then again fruit, syrup, cottage cheese. Whipped cream on top.
This dessert looks very impressive and has an unforgettable taste.
Suitable for both a holiday and a romantic dinner. And the next salad is better to prepare and eat at night, when the children are sleeping, because it is intended only for adults.
Fruit salad with rum
The combination of fruit, whipped cream and aromatic white rum will allow you to immerse yourself in true pleasure. The salad has a very exotic composition and no less exotic taste.
Ingredients:
(for two servings)
pineapple - 100 g kiwi - 2 pcs.
pitted cherries - 50 g coconut flakes - 10 g white rum (Bacardi) - 30 ml chocolate - 70 g whipped cream How to prepare fruit salad with rum:
- Pineapple and kiwi are cut into cubes, mixed with cherries and placed in a bowl or bowl. The chocolate is melting. Rum and chocolate are poured onto the fruit in thin streams.
- Whipped cream is placed on top, and coconut flakes complete the composition.
Recipe 3. Day three, Wednesday. Dessert with cream – “Panna cotta” with strawberries
Preparing this dessert with cream will take no more than 40 minutes, including its decoration. This Panna Cotta is one of the variants of the famous and fashionable Italian delicacy. The classic base is butter jelly. The remaining components are at your discretion. To do this, take any berries or fruits. They can be used individually or as a fruit mix. You can also experiment with using vanilla, rum, or other flavorings. You can use any of your favorite jams as a sweet sauce for quickness and convenience. For a beautiful and sophisticated design, you can use curly shapes - round, diamonds, stars. For Valentine's Day - heart-shaped molds. If you have silicone molds for small cupcakes, great, it will make the job easier. Another option is disposable forms made of thick foil. And for an Easter, holiday dessert with cream - jelly in a pre-washed eggshell, which can be easily removed after hardening. This creamy dessert can also be made colorful. Try it!
List of ingredients:
• Sugar for strawberry sauce
• Strawberries, fresh - 450-500 g
• Powdered sugar (sugar) - 250 g (including for decoration)
• Cream of any fat content - 400 ml
• Candied orange peels, mint leaves and dark chocolate – for decoration
• Water – 250 ml
• Instant gelatin or agar - 20 g
Preparation procedure:
Dissolve gelatin in a glass of warm water. Add powdered sugar (or use sugar) to the cream and cook for about fifteen minutes with continuous stirring. Pour dissolved, lump-free gelatin into warm cream. Distribute the resulting creamy jelly mass evenly among the molds. After the molds have cooled to room temperature, keep in the refrigerator until a stable jelly mass forms. Sort out the strawberries: sprinkle the beautiful and large berries with powder (leave them for decoration), and blend the rest with sugar in a blender. Remove the finished creamy jelly from the molds: to do this, dip them bottom-side into boiling water for 10-15 seconds, depending on the thickness of the walls, and immediately turn them over onto a plate. Pour strawberry jam and melted chocolate on top and around the panna cotta - make a thin stream pattern. Garnish with whole berries, thin candied orange slices and fresh mint leaves.
