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Cup dessert, with white chocolate and rose jam

Cup dessert, with white chocolate and rose jam

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First prepare the filter coffee from 500 ml of water and 3 teaspoons of coffee, then add 1 teaspoon of sugar and a pinch of salt.

Let the coffee cool and add amaretto.

Break the chocolate into pieces and put it in a bowl over low heat, together with 100 ml of liquid cream and chew continuously until the chocolate melts, then let the bowl cool.

Mix 150 ml of liquid cream until it becomes creamy, then mix it with rose jam.

The melted chocolate card has cooled, mix it until it becomes creamy, then mix it with the mascarpone, adding a little mascarpone and mixing vigorously.

We will pass the biscuits through the coffee with amaretto, 2 seconds on each side, so that they don't syrup too badly.


Sprinkle a few coarsely ground hazelnuts on the bottom of the cups, then place over them, a biscuit torn in two.

With the help of a posh, or even two, if we don't have two, we use a plastic bag, we put the creams over the biscuits, alternating them to observe each one and we sprinkle hazelnuts from place to place.

Add two more biscuits in each cup, then finish with cream and hazelnuts.

It is a delicious and effective dessert, with a sweet-bitter taste.

Good appetite!

Roses jam

For this jam, you need 500-600 gr of petals (for a portion about 250-300 gr) of roses. But before you make the jam. read the whole recipe

let me tell you a 'story' about ROSA DAMASCENA, because that's the name of the rose from which we use these incredibly fragrant petals.

The sweet rose it is considered to be one of the most beautiful fragrant flowers. In India, its cultivation began in the time of the Mughal emperors. Turkey and Bulgaria are the main producers, and Morocco is famous for its rose water. India, Egypt, China, France and Russia are also major producers of rose oil, rose water, rose concentrate.
The mature plant reaches a height of 1.5-2 m and blooms in June. It needs fertile soil, rich in humus, well drained.

The Damascus Roseis a fertile hybrid of & # 8220Rosa gallica & # 8221, either with & # 8220Rosa phoenicia & # 8221, or with & # 8220Rosa moschata & # 8221, and is known since antiquity it is suspected that the hybrid first appeared in Anatolia, many millennia ago. after. The Damascus rose (or, in any case, a very similar species) has been known in western Asia since the Bronze Age, and later spread to Greece and the Roman Empire.

Damascus rose is the main source of rose oil, although in the European Middle Ages the oil was obtained from the flowers of & # 8220Rosa gallica & # 8221. In France and North Africa, rose oil is still extracted from & # 8220Rosa centifolia & # 8221 and its hybrids. The rose mentioned in & # 8220Chapter of the villis & # 8221 written at the command of Charlemagne is probably & # 8220Dog canine & # 8221. In China, indigenous species (such as & # 8220Rosa rugosa & # 8221) have been used, since ancient times, as a source of floral aromas in perfumery and for the production of black tea scented with roses.

For the production of essential oils, strong-smelling rose varieties (oil roses) are grown on an industrial scale. The main producing countries are France and Bulgaria in Europe, but even larger quantities are produced in Iran and Turkey, where rose oil and water are needed in religious ceremonies. Famous production sites are Shiraz and Meshed (Iran), Isparta (Turkey) and the Kazanluk Valley (Bulgaria).

Now let's get to work:
500-600 gr roses
2 kg of sugar
2 lamai
1 lg of lemon salt
1.5 l water

After cleaning all the white petals, put them in a bowl, add a teaspoon of lemon salt, lemon juice, 1 lg of sugar, and knead the petals well until it becomes a lump.

Chocolate cake and jam

It is a special cake and very easy to prepare, suitable for special events in your life.

Ingredients and quantities:

100 grams of commercial chocolate, dark and with 70% cocoa
100 grams of butter
2 eggs
120 grams of sugar
3 tablespoons flour
jam (preferably slightly bitter - bitter cherries, blackberries, blueberries).

Method of preparation:

1. Melt the chocolate in a bain-marie and add the butter.

2. Separately, beat the two eggs well with the sugar and add them, stirring continuously, over the first composition, the chocolate with butter, after it has cooled a little. Finally, add the flour, stirring lightly, but until completely homogenous. Leave the dough in the fridge for at least two hours.

3. Divide the dough into four and place, one by one, by hand (to make it easier, wet the hand with water), each piece in a cake tray, alternating, between layers, a teaspoon - two with jam. Bake for a maximum of 15 minutes in a preheated oven at 180 degrees (medium heat).

Coffee-flavored blackberry

Danydany81 sent a wonderful recipe to our Contest: Simple blackberry with jam. Bring spring with you with your wonderful recipes prepared for your loved ones and you can win a DeKassa 10 Liter pressure cooker with extra glass lid, a wok pan with lid and Bergner ceramic interior (Vioflam series), or a steam cooking pot with two Peterhof sites (bottom encapsulated in 3 layers), offered by

Ingredients Black coffee aroma

-4-5 tablespoons jam (blueberries, strawberries, roses, plums, berries)

-1 teaspoon baking soda

-100 gr milk or bitter chocolate

Optional to decorate a few almond flakes

Preparation Negresa with coffee aroma

Mix flour with cocoa and baking soda. Separately in another bowl mix eggs, milk, oil, sugar and rum essence.

Incorporate the flour into the liquid mixture and then add the jam. I mix them with both the target and the mixer.

Wallpaper a medium tray with baking paper and turn the composition above leveling it slightly.

Place the tray in the oven (preheated) for 30-35 minutes on medium heat (170 degrees).

Meanwhile we prepare the glaze:

In a ceramic bowl add all the ingredients for the glaze except the butter.

Stir gently until the icing is homogeneous and the chocolate melts, let it simmer for another 3 minutes from the moment it starts to boil, stirring constantly. After turning off the heat, add the butter, mix well then leave the icing to cool (a very solid icing does not come out, it's like a more liquid cream, we like it that way :))

Remove the blackberry from the oven and after it cools, portion it to your liking (leaving it in the tray, possibly removing only the baking paper), then add the icing with a spoon. Sprinkle coconut or almond flakes on top and ready to serve.

I tell you honestly it is delicious, with us that we usually ate the first tray in record time))

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50 ml brandy (for fruit maceration)

It will be put butter together with White chocolate broken pieces melted in a bowl the microwave.

Separately in another bowl we will put eggs together with caster sugar, mixing until the sugar melts, it will become a foam and they will increase their volume.

Flour in which I added baking powder sift and pour over the eggs in the rain, stirring with a spatula from bottom to top, then put melted butter and white chocolate stirring constantly to homogenize the ingredients.

Mango and banana peel and cut into small pieces, then put in a bowl and added brandy to soak fruits, approx 15 minutes.

a baking ceramic bowl (the size of a tart tray) anointed with butter and wallpapered with biscuit, we will put the macerated fruits over which we add the dough.

Over it took will be put raspberry spread from place to place, then put the ceramic pot in the preheated oven at 200 degrees for 20-25 minutes.

Fruit gratin and hot chocolate it can be served hot or cold, with a cup of vanilla or chocolate ice cream.

Naked Rose Pistachio Cake

Naked rose pistachio cake & # 8211 in translation cake stripped with pistachios and roses. We call it naked because it is not covered by cream, and the countertops look beautiful among the rows of creams. This cake is a rich cake, with dense tops and thick cream. A cake with a lot of butter and wet texture. And yes, sometimes I love this soft and dense texture with a delicious buttery aroma. And that's why I start making cakes full of wet, dense layers, rich in flavors and calories. But we leave the calories aside, because a dessert is made to be eaten with pleasure, not to have rebukes of conscience. I invite you to discover the wonderful flavors that this cake offers you: pistachios and rose jam. Enjoy!

50 gr rose jam

2 tablespoons finely ground pistachios

100 gr of rose jam

300 ml whipped cream

Preparation time: 1 hour Baking time: 30 min. No servings: 10

Wheat. We mix the flour with cocoa, salt and baking powder.

We mix the soft butter with the sugar until it becomes creamy. Add eggs one at a time. After each egg added, add a tablespoon of the dry ingredients and mix well. At the end we incorporate the rest of the dry ingredients, the ground pistachio and the rose jam.

We line with baking paper two trays of 18cm diameter. Divide the cake composition between the two trays and level. Bake the tops in the preheated oven at 175 degrees for 30-35 minutes. We do the toothpick test to see when I'm ready

Cream. We hydrate the gelatine in cold water. Heat the rose jam to the boil. Turn off the heat and add the well drained gelatin. Mix well to distribute the gelatin evenly. Add mascarpone and two tablespoons of powdered sugar. Stir again and let the cream cool.

Whip the whipped cream with a tablespoon of powdered sugar. Incorporate whipped cream into chilled cream with movements from bottom to top.

Assembly. We cut the two countertops in half. We put a piece of countertop on a plate and around it, a cake ring.

We put the cream in a pos. Cover the top with a quarter of the cream. Do the same with all 3 remaining countertops. We decorate the last countertop with the pos according to our preference. Let the cake cool for 2-3 hours after which we can remove the ring.

Decorate the cake with dried roses and coarsely chopped pistachios. We cut it into generous slices and enjoy. Enjoy!

Mug cake & # 8211 mug cake in 10 minutes

Cup cake & # 8211 mug cake in 10 minutes, for the moments when you would eat something sweet but you don't have much time to spend in the kitchen.

Not at all complicated to prepare! Mug cake is one of those chocolate delicacies that could delight your taste buds at any time. If you add a fruit sauce, this microwave mug cake turns into the perfect dessert!

You can serve the cake either powdered with sugar, or with chocolate sauce or a cup of ice cream. Of course, here you can become as creative as possible and you can choose to serve mug cake in the microwave in various forms, from caramel syrup to whipped cream or fruit sauce.

Isn't that one of the simplest desserts you've ever made? Choose to prepare a mug cake according to the classic recipe. Personalize this dessert as you wish and make a delicious surprise for your loved ones, in no more than a few minutes!

And if you want a cake with even fewer calories, carbohydrates and sugars, I suggest keto muffin. It is also a cup cake, but with keto ingredients.

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Yogurt with rose jam and digestive biscuits

I noticed that Romanians are generally consumers of yogurt. Not like the Bulgarians or the Greeks, but they still eat it quite often, which is a good thing and I don't think I have to apologize for the benefits of yogurt. But I noticed (shopping, on the street, among colleagues) and that people often choose bad products. What a yogurt is made with powdered milk. I'm not saying that everyone should make yogurt at home, although it's not difficult at all. Not even I'm such a control freak. But it's so easy to read a label when you buy a product.

Look, in the end, I still apologized for the yogurt. My favorite is the Greek yogurt, the hard and creamy one, although, I admit, it is a high-fat yogurt. But no one forces you to eat a bucket, and if you consume it in reasonable quantities, there really is no bath.

Greek yogurt can be found in almost all supermarkets and hypermarkets or in some delicatessens in Bucharest (I guess they are in the country).

Obviously, Greek yogurt is great in tzatziki, but there are a few other combinations that I really like, although it's about some sweet options, which could be, as well, dessert, breakfast and snack.

I advise you to let it drain for a few hours (or even a night) before using the yogurt, in a towel placed in a sieve (in the fridge, obviously). It will become stronger, creamier. That's about all the work you have to do. Then put the yogurt in a bowl and sprinkle over it ground or coarsely chopped walnuts and honey. This is one of the combinations. You can replace walnuts with berries, which you now find in abundance. Or put all three.

In the second combination, over the yogurt put some crushed digestive biscuits and jam (whatever you like, I made a version with rose jam and one with peach jam). You can garnish with another biscuit, a "cat's tongue", a cookie, a almond cake or anything else crunchy. I've been eating something like this every day for a week. That and tomatoes with cheese.

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Even if it's almost impiety to call them recipes, I hope at least I gave you some alternatives to colorful products sold as fruit yogurts in stores and some ideas for this almost barbaric weekend and the rest of the summer that promises to be just as hot.

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