Dessert "Bellini"- a step-by-step culinary recipe.
- 130 g peach puree + some more for serving;
- 130 g of champagne
- 115 g of sugar
- 8 g of gelatin.
- 50 g of flour
- 50 g of almonds
- 50 g of brown sugar
- 50 g of butter.
- 5-6 fresh peaches
- 20 g of sugar
- 250 g of champagne;
- 2 clove buds;
- half a cinnamon stick
- 2 g of gelatin.
For crumble, mix all the ingredients in a blender or with your hands. Form a sausage, wrap in a film, freeze. Then grate on a grater or pass through a meat grinder. Put on a baking sheet, bake at 150 ° C until cooked - the baby should become golden brown and very crispy. Cool completely.
For mousse soak gelatin in cold water for 10 minutes. Boil the peach puree with sugar, add the gelatin and champagne. Stir until dissolved, allow to freeze in the refrigerator.
For compote peaches fill with boiling water for 2-3 minutes, peel. Slice peaches, fill with sugar and spices, pour champagne.Cook until the peaches are ready (the liquid should evaporate by half). Remove from heat, add pre-soaked gelatin, stir until dissolved. Pour the compote into glasses, let it freeze in the freezer for a while. Spread the ready crumble on top.
Stir frozen mousse with a mixer at an average speed of 15 minutes. (it should be light and fluffy, like thick cream). Pour the mousse into cups, let it harden. Pour some fresh peach puree on top before serving.
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