Summer is a time not only for making jam, but also for making the most delicious berry desserts. Especially they work out of currants. This is one of the champions in aroma, color and vitamin content. It's time to make really tasty goodies from currant.
Currant dessert - general principles of preparation
Most recipes for blackcurrant. But you can use red berries, taking into account their increased acidity, perhaps more sugar needs to be added. Rinse currants before use, dry, remove all twigs. Then the berries are mixed with other ingredients, poured into the dough, chopped fresh or first allowed.
The most popular currant desserts:
Mousses, sambuca, jelly, marmalade;
· Curd and other milk masses;
· Pies, pastries, cakes;
Ice cream, berry ice.
Currants mix well with other berries and fruits. It goes well with apples, pears, citruses. You can add cinnamon, ginger, vanillin and various other spices to it. Experiments are welcome!
Sambuk - currant jelly dessert
A variant of a delicious jelly but tender currant dessert. He will need to stand for a while and get stronger in the refrigerator, so it is better to cook in advance.
Ingredients
· 2 protein;
2 cups of currant;
4 tablespoons of sugar
· 1 tbsp. l gelatin;
· 2 sprigs of mint.
Cooking
1. Gelatin is always given time to swell, otherwise it will not dissolve completely. Mix the powder with 50 ml of water, leave it on the table. Room temperature fluid.
2. Rinse the currants, remove all excess from the berries, add a couple of spoons of inputs and put on the stove. Steam the berries for 10 minutes. Then cool a little and wipe through a sieve. You can just chop fresh berries with a blender, all the seeds will fray. We do as we like.
3. Put the squirrels in a bowl, beat until strong peaks.
4. Introduce the currant mass, gently stir.
5. Heat gelatin in a water bath until it becomes liquid, homogeneous.
6. Pour gelatin into the protein mass, gently beat again.
7. Fold the currant sambuc into forms or just into transparent glasses. Put in the refrigerator for an hour.
8. Garnish with fresh currants, decorate with mint leaves.
Currant and cottage cheese dessert "Double Good"
A variant of a wonderful currant dessert, which may well become a breakfast or afternoon snack. Choose high-quality and not too dry cottage cheese, then the delicacy will be very tender.
Ingredients
150 g of currant;
200 g of cottage cheese;
0.3 tsp vanilla sugar;
· 2 tbsp. l Sahara;
· 2 tbsp. l sour cream.
Cooking
1. Put the cottage cheese in a bowl, add granulated sugar and a little vanilla.
2. Sort currants, separate the third part, add the rest to the curd.
3. Grind everything together with a hand blender. It will turn out a very bright curd mass.
4. Add sour cream, stir with it. You can whisk again with a blender, you get a more delicate and airy consistency.
5. Put the cottage cheese dessert in a bowl, cover with currant berries, which by this moment should already have dried.
Ice cream is the coldest currant dessert
Ice cream can go and buy at the store. But the most striking taste and aroma is only for a homemade dessert.
Ingredients
150 g of currant;
180 g cream 30%;
Two yolks;
120 g of sugar;
200 ml of milk.
Cooking
1. Combine egg yolks with sugar, grind, pour milk and put on a stove. Boil the cream over low heat until it thickens slightly. Cool.
2. Grind the currant berries with a blender until smooth. If there is no blender, then steam it with the addition of a spoonful of water in a saucepan under the lid, then wipe through a sieve.
3. Pour fat cream into a bowl with high sides, whisk until lush foam.
4. Add currant puree to the proteins, gently stir and immediately introduce the cooled milk cream.
5. Stir with a spoon or mixer until smooth, but try not to upset the whipped foam.
6. Put currant ice cream in the freezer. We wait until an ice crust appears on the walls and on top.
7. We take out the bowl, beat the mass with a mixer and quickly transfer it to the molds. Freeze.
Quick currant pie or dessert with pastries
For dessert, you can cook a very fragrant and delicate pie. Baking everyone will be happy! Currants can be added to it fresh or frozen at your discretion.
Ingredients
· Five eggs;
· 2 tbsp. flour;
· 20 g of oil;
· 1 tbsp. Sahara;
· 1.5 tbsp. currants;
· 5 g of ripper;
1 g vanilla.
Cooking
1. Sort, rinse the currant berries, leave in a colander for draining the droplets for ten minutes, then put on a napkin, let them dry.
2. Turn on the oven, let it heat for a while.
3. Break the eggs into a bowl. If they are small in size, then take one more. Beat with a mixer until foam.
4. We measure out the right amount of granulated sugar, pour it over the eggs, continuing to beat until a light and fluffy foam is obtained.
5. Sift the flour, add the cultivator. You can cook the dough without it, but it's better to add. Pour into eggs, stir.
6. Transfer to a form pre-coated with a piece of oil. Rub the inside and bottom with a thick layer, you can powder with flour on top.
7. Level the dough layer and spread the currant berries on it, slightly deepen them.
8. Bake the cake for about 30-35 minutes. You need to put it in an already warmed oven, otherwise the tender dough will fall off, the crust will dry out.
Currant dessert "Yogurt cake"
A variant of a delicious and simple yogurt cake with currants. You can put biscuit or any other cake under it, but this is optional. It is better to use black currant.
Ingredients
350 g of currant;
90 g of sugar;
7 g of sheet gelatin.
For yogurt:
25 g of gelatin (sheets);
· 300 g cream for whipping;
· 90 g of egg whites;
130 g of powder
350 ml of yogurt;
One lemon.
In addition, you need a bar of good chocolate and 100 ml of cream for making ganache.
Cooking
1. Pour currants into a saucepan, add a little water, put on a stove and boil. After softening, we interrupt the berries in mashed potatoes, we need 340 grams.
2. Soak gelatin in water, let it infuse and swell. Enough 30 ml of liquid.
3. Add the granulated sugar to the currant. Preheat until dissolved, inject gelatin into the hot mass. If it does not completely disperse, then we warm it up for a few more seconds.
4. Pour the mass from the currant into a split mold. We send to freeze in the refrigerator. If there is no detachable form, then we use the usual form, but cover the bottom with cling film, we also lay it on the sides so that there are no problems with removing the dessert.
5. Soak gelatin, which is intended for yogurt, in a small amount of water, add approximately 0.75 cups.
6. Beat egg whites in a lush foam with half the norm of powdered sugar. Beat the second part with egg whites.
7. Combine lemon juice and gelatin, heat until all the grains dissolve.
8. Combine the dissolved gelatin with yogurt, whisk, then carefully add the cream, at the end add the prepared protein foam.
9. Stir the yogurt with all the additives until smooth.
10. Take out the cured layer of currant.
11. At the bottom of the mold, pour half of the yogurt, then put the currant layer and again cover it with yogurt. We put everything in the refrigerator for another 2-3 hours.
12. Cooking ganache. To do this, melt the chocolate with fat cream. As soon as the mass becomes homogeneous, remove and cool.
13. We take the cake out of a detachable form, decorate it with chocolate mass.
Currant and cream dessert
A variant of a very fragrant dessert. From these products, 4 servings are obtained. You can use black, red and even white currants.
Ingredients
· 2 tbsp. berries;
250 g of cream 33%;
· 2 yolks;
· 20 g of gelatin;
200 ml of milk;
200 g of sugar;
· A small lemon.
Cooking
1. Grate currants in any convenient way, combine with 100 g of sugar.
2. Rinse the lemon, remove the zest from it, chop, pour over the berries. Squeeze the juice and also add in the puree. Stir everything thoroughly, put in the refrigerator for 50-60 minutes.
3. Add 100 ml of water to the gelatin, leave to swell.
4. Separate the yolks, mix with the remaining sugar, add milk, put on the stove and brew a regular cream. Cook on low heat so that nothing burns.
5. The swollen gelatin is added to the hot cream, stirred until the grains dissolve, then cool together.
6. To a good foam, whip the cream, introduce the cooled cream, gently stir. You can add a drop of vanilla essence for flavor.
7. We take out the currant from the refrigerator and put it in transparent bowls, divide it into 4 servings.
8. Put the creamy mass with gelatin on top of the currant. You can scatter whole berries of currant on top. We put in the refrigerator for three hours.
Currant dessert - useful tips and tricks
· In many recipes, fresh mint is used to decorate. In fact, you can decorate desserts and currant leaves. They are very fragrant, beautiful, often used in different types of preservation.
· Currants have large enough seeds that are not always needed in desserts. Berry can be smashed in mashed potatoes with a blender, but it is better to wipe it after preliminary cooking. This puree is the most tender, but the whole taste is transmitted.
· If there are no fresh berries of currant, then you can always use frozen berries. By the way, to save space in the freezer, it is better to wipe them, then put them in tins or small glasses.
· There are varieties of currants with very sweet, even sugary berries. Be sure to try, you may have to reduce the amount of sugar.
