Gourmet dessert: salted caramel. Dessert

This dessert is very interesting taste. Both sweet banana and salty grained cottage cheese are combined in it surprisingly harmoniously. When I tried it, it seemed to me that cookies were also added to the dish. For lovers of healthy and not very sweet dishes, a banana dessert with salted cottage cheese is what you need. Decorate with whipped cream on top, choose the lightest, marked "Fitness". They add just the right touch of sweetness and lightness to a dense, satisfying texture. And for a tropical flavor and light crunch, the recipe includes coconut flakes.

Ingredients

• 175 g cottage cheese 4% fat__NEWL__
• 2 bananas__NEWL__
• 1 tablespoon flaked coconut__NEWL__
• Powdered sugar to taste__NEWL__
• Whipped Cream Bottle__NEWL__

Recipe for Banana Dessert with Salted Curd

Peel and coarsely chop the banana.

Whisk in a blender.

You will get such a gentle puree.

Transfer cottage cheese to a blender.

Beat until smooth, add coconut flakes and powdered sugar. You need to put just enough powder so that you like the taste of the dessert. Stir with a spoon.

Transfer the mass into bowls or deep vases.

We have one more banana left. Slice it quite thinly and lay it on top of the curd puree.

Now top with whipped cream. Do not whip the cream for this dish yourself. Just such, purchased, ready-made will do. For whipping, we usually take the most heavy cream, and the dessert will turn out too heavy.

You can decorate coconut flakes and colored confectionery sprinkles. Dessert with bananas and cottage cheese ready. It must be served immediately, because we all know that cream from a can falls very quickly. A couple of seconds, and everything blurred. Bon appetit!

I'm not a fan of desserts. Even in very good restaurant when dinner comes to an end and the waiter brings in the dessert menu, I look away in embarrassment. Because I almost certainly know that there ...

I'm not a fan of desserts. Even in a very good restaurant, when dinner is over and the waiter brings the dessert menu, I look away in embarrassment. Because I almost certainly know what is there: different fruit cakes, warm Apple pie with vanilla cream, panna cotta with berry coulisse, any fruit salads, flambéed bananas and strawberries, ice creams or millefeuilles are at their best. At worst - all sorts of things with pastry cream and biscuits with roses. I can appreciate the tenderness of the texture, I like the crunch of caramel nuts and the aroma of vanilla, but the dessert is almost always disappointing. Just because the sweet itself seems unambiguous to me. Something is always missing - probably the volume and depth of taste. And another surprise, which is necessary as a powerful catalyst so that, after an extensive meal, tired taste buds flinch and react again. And then - well, sweet and sweet. And then why waste space in a crowded stomach on it? Given the choice, I prefer a spicy tomato tart with honey mustard over any cake. With some jamon and pepper, everything seems tastier to me, even chocolate. Once I edited the recipe for the classic French chocolate mousse in exactly this way - instead of the usual orange zest in it, I added a little hot smoked Spanish pepper. Gave a try to a great connoisseur of French cuisine, Vladimir Vladimirovich Pozner, who chocolate mousse is especially reverent - this is his mother's favorite dessert - he asked for more. Then I made a classic American brownie with hot red pepper and the well-known chocolate cake"Devil's food cake" - there was some volume that was not in original recipe. And this is quite understandable: there is an old love between chocolate and pepper. After all, even when the conquistador Cortes brought cocoa to Europe and showed his compatriots chocolate drink with pepper, the Catholic monks declared it a devilish brew (and how else to explain the magical increase in the strength of everyone who tasted it?) and decided to "convert chocolate to Christianity." To do this, when cooking, instead of chili pepper, amber and musk, they began to add vanilla, sugar and cream to powdered cocoa grains. The drink really became much more innocent and insipid. However, chocolate with pepper is quite common combination, even available in ready-made tiles. It turns out even more interesting if the chocolate cream with which Devil's food cake is smeared is lightly sprinkled with crystals coarse salt, especially the one that in France is called fleur de sel - “salt flower”: without strong heating, it practically does not melt, slightly crunches and, shading the sweetness with a mineral aftertaste, does not allow it to turn into cloying. All in all, interesting dessert is born as a good role according to the Stanislavsky system: "Playing a villain, look for where he is kind!". And it can also have depth and an inner explosion.

The unsurpassed master of this kind of desserts is the Frenchman Olivier Rollinger, the owner of the three-star restaurant Maisons de Bricourt, where people go from all over the world and you can sign up for dinner only six months in advance, although the restaurant is located in God knows what hole - in the town of Cancale, in Normandy. It was there that I first tasted the desserts that delighted me for the first time: with thyme instead of cinnamon, with rosemary, with black and white pepper, and with amazing salted caramel combined with vanilla. As Rollinger himself explained to me then, in Normandy, and especially in Cancale, salted caramel has been made since time immemorial, since many products here have some kind of slight saltiness: it is also felt in the meat of lambs that graze in meadows that are flooded every now and then by the sea. , and in vegetables, and in butter, which goes to desserts. I still keep a jar of extraordinary fleur de sel, bought in Olivier Rollinger's spice shop, and I believe in its magical power: it has more than once helped me turn a solid, but quite regular dessert into something very special. Make, for example, an upside-down apple pie with salted caramel, known as

The only trouble is that you fall into a heavy drug addiction from this salted caramel. President Obama is said to have gone crazy over it and especially loves it sprinkled with smoked salt from North Wales.

Someone cooks both sweet and salted caramel at home with the addition of water - then transparency appears, drops of the composition sparkle like glass. Often brewed with milk cream: from 10 percent to the fattest, with and without butter. With this option, the taste and texture are softer, closer to a delicate cream, and the glassy effect replaces the haze. To prevent the cream from curdling, it is preheated and only then injected into the melted sugar.

I propose a recipe for salted caramel on sour cream - it is easier to work with, surprises with clotting are excluded and, in my opinion, the result is better. Remove salt altogether or leave just 1-2 g for balance and get a traditional sweet - pour over ice cream, desserts, fruits, berries, muffins and pancakes with pancakes. When sugar and sour cream are equal in weight, let's say 200 g of one and the same amount (200 g) of the other, the hot caramel mixture is poured into molds, cooled, and as a result, they feast on home-made toffees. And with the proportions indicated below, the caramel flows down in a thick “lava”.

Prep time: 30 minutes / Serves: 10

Ingredients

• sugar 220 g
• sour cream 21% 350 g
• butter 30-40 g
• sea ​​salt to taste

How to make salted caramel

By and large, sugar, salt and sour cream can be combined immediately, without ceremony, in a thick-bottomed saucepan and sent to the fire. But if there are no skills, follow the recipe step by step. For beginners, I will say: sugar is not recommended to interfere during melting. Pour into the container gradually (about 50-70 g), keep on low heat, otherwise it will burn quickly, shake the ladle from side to side - so the grains of the upper layer will sink into the melted liquid and caramelize themselves. If, having stirred, they saw that they were formed large crystals, do not be upset. After hardening, these "stalactites" will still melt, especially with sour cream.

We're throwing sea ​​salt. I have coarse-grained, so I grind it into powder. Adjust the portion for yourself, try it. Salted caramel can be both moderate, delicate, and vigorous. Everything, as usual, depends on the purpose and personal preferences. Suddenly forgot to salt now, no matter. You can add salt at any stage. The main thing is that she has time to dissolve.

Here is the sugar white sand turned into a brown liquid. We omit fresh sour cream, it will give a pleasant sour-milk note and a silky texture. Those who want to reduce fat content whip / dilute sour cream with water (one to one, two to one). I add sour cream fresh from the refrigerator, do not warm it up. Although, it may be technologically worth heating. In my opinion, salted caramel, like sweet, is an occasion for culinary experiments and your own discoveries.

Boiling caramel composition of different temperatures and sour cream that has not yet been warmed up enter into a violent reaction, hiss and splash. Do not worry! Maintain a small fire, beware of burns - heated caramel drops are comparable to oil drops.

Stir, boil for 10-15 minutes, sometimes take a sample. This is where the remaining hard pieces melt. The mass thickens, compacts, salt if necessary.

The last to lay the butter (not margarine), melt, stir again and immediately remove from the stove. Cool and then pour into a clean bowl.

IN hot form hard to determine density. We act by the method tested on syrups and jams - we leave drops on the saucer. Stable, not spreading, indicate readiness.

We store homemade salted caramel on the shelf of the refrigerator for about two weeks, serve with pastries and desserts.

Pierre's interesting caramel Erme is a non-standard salty dessert - please yourself with a new taste.
Salted caramel Pierre Herme has found its application in many culinary masterpieces. Pies, buns, biscuits, baskets and, of course, the delicious Macarons cake - this is far from full list culinary delights where salted caramel can be used. Its recipe is quite simple. Everyone can cook it in their own kitchen.

You need to prepare the following ingredients:

1. Sugar 300 g.
2. Creamy salted butter 65 g. Ordinary butter can be used. In this case, mix the oil with 1 teaspoon of salt. The amount of salt depends on taste preferences and may vary.
3. Cream - fresh 335 g. If there is no cream, replace the product with sour cream 30% fat or 33% heavy cream.

Salty dessert. Recipe:

- Divide 300 g of sugar by 6 equal parts, 50 g.
- Take a heavy-bottomed pot. Pour the first portion of sugar into it. Don't interfere! Melt until amber.
— Add the second batch of sugar, melt it completely. For even melting, tilt the pan several times in different directions. Carry out successive procedures with the third, fourth, fifth part of the sugar until completely melted. Bring the sugar to a uniform amber color. Then take the caramel off the heat and add the salted butter. Stir gently.
- In parallel with the preparation of caramel, put the fresh cream on the fire, heat, but do not boil. If the mixture boils, the product will curdle and be unsuitable for cooking!
If you use sour cream or cream instead of fresh cream, then carefully choose the product. It must be of perfect quality, without the addition of stabilizers and emulsifiers. Poor quality products may behave inappropriately when heated (curdled, stratified).

- mix hot cream- fresh (sour cream) with caramel mass. Enter the heated cream - fresh gently, fractionally, in small portions. Mix well.
- Put the saucepan with the resulting mass on the maximum fire. Cook for 6-7 minutes in a heavy-bottomed saucepan, or 3-4 minutes in a thin-bottomed saucepan.
- The cooking process is over!
At the end of cooking, pour the finished product into a deep dish, cover cling film, refrigerate for 24 hours. Over time, the caramel will cool, thicken, acquire a rich, bright taste.
Everything, salted caramel is ready! You can feast on extraordinary products and create delicious culinary masterpieces.