Julia

22 сент. 2019 г.6 мин. чтения

10 most delicious desserts from around the world that will surely surprise guests

National dishes are the most important component of the culture and traditions of any country. Agree that no trip can do without tasting the local cuisine. Sometimes incredibly tasty, sometimes strange or unusual for us, this food reflects the identity and spirit of the people.

Indian barbecue with coconut and milk

You will need:

50 g butter (softened)

100 g milk powder

2 tbsp. l powdered sugar

1 tsp fat cream

150 g of condensed milk

100 g coconut flakes

100 g assorted nuts

Cooking:

First, make milk barfies: in a deep bowl, mix the powdered milk, soft butter, and powdered sugar.

Nuts need to be crushed by a blender into small crumbs. And add with cream to the total mass.

We mix everything together and for 10 minutes we place the "dough" in the cold.

For coconut barfies we combine condensed milk and coconut flakes. Mix. Then put the mass in the cold for half an hour. The chips should be saturated with condensed milk.

After 10 minutes, we form balls of the same size from the milk mass, and then give them a cubic shape. The mass is very plastic, which allows you to sculpt any shape of a simple shape.

Roll small balls from the coconut mass, roll them in the remaining coconut.

We put coconut and milk barfies on a plate. Garnish with cashew and pine nuts on top.

Fruit pastille - traditional Russian sweet

You will need:

1 kg drain

½ cup granulated sugar

Cooking:

Wash plums, dry, cut in half and take out the bones. We spread the halves of the plums on a baking sheet covered with parchment, and send them to the oven, preheated to 170-180 degrees (depending on the size of the plums), for 20 minutes.

We take the plums out of the oven, allow them to cool slightly and mashed with a blender until smooth. Add granulated sugar. Mix thoroughly.

We cover the baking sheet with parchment or silicone mat and spread the plum puree with an spatula in an even layer with a thickness of about 5 mm. We put in the oven, heated to 60–70 degrees, for 6–8 hours, until the pastille is completely dry and smooth.

Carefully remove the marshmallow from the parchment, cut into strips and twist into rolls. For long-term storage we put in a jar and tightly close. Or immediately rush to try with tea.

Australian Lamington Cake

You will need:

For biscuit:

3 eggs

150 g sugar

20 g butter

150 g flour

1 tbsp. l baking powder

60 g potato starch

For cream:

100 g butter (room temperature)

100 g of dark chocolate

50 g sugar

250 ml of milk

200 g coconut chips for sprinkling

Cooking:

Preheat the oven to 180 degrees. Beat eggs until fluffy foam, then add sugar and continue to beat until sugar is completely dissolved.

Add 3 tbsp to the oil. l boiling water, then pour into the egg mixture, continuing to beat.

Pour sifted flour, starch and baking powder into the prepared egg mixture. Gently mix with a spatula with movements from the bottom up. The dough should retain its lush structure.

Put the finished dough in a square shape covered with baking paper. Put the biscuit in the oven for 30 minutes.

Focus on your oven and in any case check the readiness of the biscuit with a wooden stick.

Cool the finished biscuit. And then cut into squares.

For cream in a water bath, melt the chocolate with butter, stirring with a wooden spoon.

Mix milk with sugar and heat a little. Then add to the chocolate mass, remove from the water bath and put on fire.

While stirring, cook until thickened mass.

Pour the finished cream into a wider plate and allow to cool slightly. Separately prepare a plate with coconut.

Pieces of biscuit are alternately dipped in chocolate sauce, and then cover them on all sides evenly with coconut flakes. You can combine two halves with whipped cream.

Allow to stand for at least 3 hours before serving.

Sweet vietnamese rolls

You will need:

4 sheets of rice paper

2 bananas

2 pears

100 g nuts

2 tbsp. l honey

150 g of cheese (preferably soft, which goes well with fruit)

Cooking:

Dice the peeled fruits and add small pieces of cheese to the mass. Put honey and mix delicious toppings for sweet rolls.

Spread a few napkins on the table. Pour cold water into a bowl. Immerse the sheets in water for a minute (or according to the instructions for the rice paper).

Put them on napkins and let them lie down a little. In a couple of minutes the paper will become plastic.

Lay out the filling and wrap the fruit rolls of rice paper as you like.

Japanese mochi balls with ice cream

You will need:

4 tbsp. l Sahara

3 tbsp. l rice flour

6 tbsp. l water

150 g ice cream

dye optional

Cooking:

Knead the dough. In flour with sugar, add 5 tbsp. l water.

Stir. Get a fairly uniform stretching mass. If you want to add dye - it's time!

We put it in the microwave for exactly two minutes, covering it with a moistened damp paper towel. We take out, add another spoonful of water, stir and put in the microwave for another minute, also covering with a towel.

Let the dough cool, stirring constantly. The dough is perfectly molded in a warm state, and when it cools, it loses its elasticity, so we proceed to sculpt immediately. Cover the board with cooking film, sprinkle with flour. Hands are also sprinkled with flour. We take out a little dough, crush with flour and make cakes out of it.

The size of the cakes depends on the size of the filling. Ideally, the thinner the dough layer, the better. We get cakes either by stretching the dough, or by tapping it with our fingers.

Put the ice cream in the center of the cakes. We pinch the edges.

We spread it on a dish lightly sprinkled with flour, and we crush it on top. Dessert is ready! (The dessert is stored in the freezer for a rather long time, but it is better not to freeze it again. If you expect guests to arrive, first remove it from the freezer in 20-30 minutes so that the filling can become soft.)

Argentinean cookies "Alfajores"

You will need:

For the test:

2.5 cups flour

1 cup starch

200 g margarine

3 yolks

3-4 tbsp. l roma

2 tsp baking powder

100 g sugar

Filling:

1 can of boiled condensed milk

To decorate:

1 cup icing sugar

chopped nuts

Cooking:

Pound margarine with sugar. Add the yolks, rum (optional). Mix thoroughly. We put the starch and introduce the sifted flour with baking powder.

Knead a sticky dough.

Roll out the dough about 0.4-0.5 mm. Cut circles with a diameter of 8 cm.

Bake in the oven at 150 degrees 15–20 minutes. Caution: cookies should not be browned, after cooling, they become very fragile.

We get out of the oven, let cool.

Lubricate one circle with a thin layer of condensed milk. We put one more on top. Coat the condensed side.

Roll the sides in nuts (you can also use coconut flakes). Sprinkle with powdered sugar.

Czech dumplings

You will need:

1 egg

1 tbsp. l semolina

100 g flour

20 g butter

lemon zest

3 tbsp. l Sahara

250 g of cottage cheese

150 g strawberries

For the sauce:

250 ml of milk

1 egg yolk

1 tbsp. l starch

2 tbsp. l Sahara

8 g vanilla sugar

Cooking:

Drive the egg into the cottage cheese and add soft butter. Mix.

Mix flour with salt, sugar, semolina and zest.

Add the dry ingredients to the curd and knead the dough. Wrap in plastic wrap and refrigerate for 1 hour.

While the dough is resting, cook the sauce. Add starch to 50 ml of milk and mix well. Put the yolk. Mix well with a whisk, pour in the remaining milk and pour in all the sugar.

Put on medium heat and, stirring all the time, not boiling, let the yolk brew.

Divide the curd dough into 6-8 parts, knead each part in a flat cake, put chopped or whole strawberries in the middle.

Wrap in a ball. So do with the rest of the test.

Throw in boiling water, boil for 1-2 minutes and turn off the fire, leave the dumplings in the water for 10 minutes.

Serve generously with vanilla sauce.

Sikarni from Nepal

You will need:

500 g filler-free yogurt

¼ cup sugar

½ cup milk (preferably almond)

assorted nuts

2 tbsp. l cardamom

pomegranate, dried banana and saffron for decoration

Cooking:

Pour the yogurt into a gauze cloth and leave it overnight to allow the glass to have serum.

Transfer the yogurt into a bowl, add crushed nuts, cardamom, sugar. Shuffle. Pour in the milk carefully.

Gently beat with a whisk until the mass becomes airy.

Put the mixture in glasses, garnish with saffron, banana chips and pomegranate seeds.

Tres Leches from Costa Rica

You will need:

For cake:

1 ½ cup flour

1 cup of sugar

½ cup milk

4 eggs

1 tbsp. l baking powder (without slide)

2 tsp cinnamon

½ tsp salt

For milk impregnation:

250 g milk

100 g milk powder

400 g of condensed milk

1 ¼ cup milk

Cooking:

Preheat the oven to 180 degrees. Lubricate with butter and sprinkle with flour form.

Separate the yolks from the proteins. Sift flour with baking powder, salt and cinnamon.

Beat the yolks in light foam with 4 tbsp. l Sahara.

Beat the whites in a separate container. Continuing to beat, gradually pour in the remaining sugar, beat until soft peaks.

Add the yolks to the proteins and mix gently, then add the flour mixture and milk in turn in three doses.

Pour the dough into the mold, bake for about 40 minutes, until the top of the cake becomes springy when touched and the edges begin to move away from the mold. Cool completely on the wire rack.

Mix all ingredients for impregnation.

Put the cake on the dish (preferably with sides). Gradually pour all the impregnation onto the cake. Garnish with berries as desired.

Italian dessert "Semifredo"