The technology of cooking from various products.
Perfect ending any meal is considered a dessert. He usually has an exquisite sweet taste, but different high calorie. The range of desserts is extremely diverse, as well as the raw materials used for their preparation. The basis of many of them are fruits and berries in any available form. To improve the taste and aromatic qualities, various spices, lemon or orange peel, liqueurs, wines, etc. And to improve the structure of the sweet dish, special binders and gelling agents are used: pectin, agar-agar, gelatin, starch.
Sambuc: the origin of the dessert
The category of desserts also includes sambuco, which is considered a type of mousse, and is light air jelly. The basis of this dish is fruit or berry puree, with beaten egg whites. Sambuk is distinguished by splendor, lightness and unusual aroma.
Sambook has Italian origin, as well as the drink of the same name, popular in Italy. Sambuca is anise liqueur, in which to balance palatability and flavor are added elderberries. The dessert was invented Italian chef, whose name remains unknown. But nevertheless, his culinary work is popular with gourmets and lovers, because this dish is a gift from a pure heart.
Sambuk: types and features
Initially, sambuco was prepared on the basis of mashed plums, apples or apricots. However, over time, the taste of this dessert was enriched by the use of other fruits, fruits and berries. In sambuk, some chefs even began to add melon, zucchini and pumpkin. There are dessert recipes with the addition of marmalade and dried fruits. The main thing in the cooking process is to balance the taste: sugary sweetness can be neutralized lemon juice (citric acid), and sourness, on the contrary, to extinguish a small amount Sahara.
The appearance of the sambuka also changed and was enriched by the introduction of small pieces fruits or whole berries. To enhance the effect, fruits are cut into unusual shapes. In the process of preparation, even whole color compositions are compiled through the use of fruits and berries. different color. Received dessert and unusual exquisite beauty. The use of non-standard containers of bizarre shapes for freezing the dessert made it possible to diversify its aesthetic presentation.
It is quite easy to prepare sambuk even at home, since this process does not take much time and does not require special skills. Low calorie dessert, light refined taste, unusual appearance allow it to be classified festive dishes, which are the final chord.
Sambuk: an enduring classic
A classic recipe is sambuco with fruit puree. To prepare it you will need:
- 500 g pulp of apricots, apples and plums;
- 210 g of granulated sugar;
- 6 chilled chicken proteins;
- 12-15 g of gelatin;
- 120 g of water;
- 30 g of dry white wine;
- 60-80 g of berries for making the sauce.
The process of preparing a dessert consists of several successive stages.
- Gelatin must be placed in a deep bowl and pour water to swell, then melt it by placing the bowl on water bath. Ready gelatin to cool and set aside.
- Put the fruit pulp in a deep bowl, pour a small amount of water and bring to a boil over low heat. Cool the finished mass, wipe through a frequent sieve.
- Mix mashed potatoes with sugar (60 g), and start beating, gradually adding chilled proteins chicken eggs. The bowl should be placed on ice to keep the mass cold. Continue beating until the volume has doubled.
- Ready lush mass Add the prepared gelatin and continue beating for another 1-2 minutes. Dessert spread out in specially prepared molds and put in the cold to harden.
- In the meantime, prepare the sauce. To do this, the berries should be rubbed through a sieve, cleared of seeds. Pour sugar into the resulting puree, put on fire and bring to a boil. Set the puree aside, cool and pour in the wine, then mix everything thoroughly again.
Before serving, put the sambuco on a dessert plate and pour over with berry sauce.
The subtleties of cooking dessert
There are many recipes for making sambuca. Their difference lies in the presence of certain ingredients in the composition of the dessert. In order for the mass to turn out to be lush, light and airy, it is necessary to follow some simple rules.
The ideal balance of fruit and protein mass is achieved with a combination of 500 g of fruit and 2-3 proteins. Lush protein mass obtained by beating chilled egg whites with sugar, and the dishes should be in the cold. The finished mass is carefully mixed with fruit puree.
The volume of the finished mass should increase several times. Gelatin, poached in water, boiled and cooled, is poured into the resulting mass in a thin stream during whipping. Ready dessert poured into specially prepared moulds. For decoration, you can add pieces of fruit or whole berries. If the sambuco freezes in great shape, before serving, it should be cut into portions and garnished with sauce.
Mousse
prepared from the same products as jelly. It differs from jelly in that it has a lush, delicate, finely porous, elastic texture, because the gelled mass is whipped until it increases in volume by 4-5 times. The rest of the mousse is prepared in the same way as jelly. Usually mousse is prepared on the basis of gelatin (for 1 kg of mousse - 27 g of gelatin), but sometimes semolina is used as a gelling base.
Mousse is served in the same way as jelly, but poured over with liquid fruit and berry syrup.
Technological features of the preparation of cranberry mousse: gelatin is prepared, cranberries are subjected primary processing, squeeze the juice out of it (stored in the refrigerator in a non-oxidizing container), prepare a decoction of the pulp. Then the broth is filtered, sugar and squeezed, swollen gelatin are introduced into it, dissolved by stirring and brought to a boil. Remove from heat and add juice. The resulting cranberry jelly is poured into a bowl made of non-oxidizing materials, convenient for whipping, cooled to 20 degrees and beat with a whisk until a stable fluffy mass is formed, while the mousse increases in volume by 4-5 times. Well-whipped mousse is quickly transferred into molds and put in the refrigerator for 1-1.5 hours. It is important that when whipping, the mousse does not freeze before unfolding into molds. The chilled mousse is removed from the molds and arranged for serving, i.e. put in a small dessert plate or in a bowl placed on a pie plate with a paper napkin and watered cranberry syrup. To get syrup, cranberries are kneaded, combined with a small amount hot water and boil for 5 minutes, filter, combine with sugar and dissolve it at a boil. Ready syrup is cooled.
When preparing mousse on semolina, for example: apple. The apples are washed, the skin and seed nest are removed, cut into slices and boiled. The broth is filtered, the apples are rubbed, combined with the broth, sugar, citric acid and brought to a boil. In boiling puree, stir, sifted semolina and cook. The resulting mixture is cooled to 30 0 C and whipped in the cold until a homogeneous thick foamy mass is obtained, which is poured into prepared molds and cooled for 1-1.5 hours, served with syrup. The mousse should have a finely porous, tender, slightly elastic texture, color - white, yellowish or pink (depending on the products used), taste - sweet with a slightly sour aftertaste.
The main defect of the mousse with insufficient whipping is the layer of jelly formed when it solidifies in the lower part.
A variety of mousse can be called sambuk, because it is a mousse made from fruit puree apples, apricots, plums, but containing raw egg whites. To prepare 1 kg of sambuca, take 15 g of gelatin.
Sambuk is a kind of mousse, but unlike them, sambuk is prepared on the basis of fruit, berry, vegetable puree which contain a significant amount pectin substances. The gelling base of sambuca is gelatin (for 1 kg of sambuca - 15 g of gelatin). In addition, to give greater splendor and the formation of a porous delicate texture, egg whites are additionally introduced into the sambuk.
Sambuc is made from plums, apples, apricots, peaches, beets, carrots and other fruits and vegetables. For example:
Sambuk apricot. Gelatin is soaked. Apricots are subjected to primary machining, cut into 2 parts, remove the bone. Apricots are placed in a cooking vessel, poured hot water and boil until softened. egg whites separated from the yolks, cooled. Boiled apricots are rubbed, sugar is added, boiled slightly until slightly thickened and cooled to room temperature. The swollen gelatin is squeezed out of the remaining liquid and dissolved to a liquid phase in a water bath. Chilled protein is added to the boiled apricot mass and beat until doubled in volume. Without stopping whipping, the prepared gelatin is introduced in a thin stream and beat until the volume increases by 2-3 times. The resulting mass is laid out in prepared forms, cooled, removed from the form.
Sambuk apple. Gelatin is soaked. Apples are subjected to primary mechanical processing, the skin and seed nest are removed, cut into circles. Apples are placed in a cooking vessel, poured with hot water and boiled until softened. boiled apples wipe, add sugar, boil slightly and cool to room temperature. Egg whites are separated from the yolks, cooled. The swollen gelatin is squeezed out of the remaining liquid and heated until completely dissolved. Chilled protein is added to the boiled apple mass and beat until doubled in volume. Without stopping whipping, the prepared gelatin is introduced in a thin stream and beat until the volume increases by 2-3 times. The resulting mass is laid out in prepared forms, cooled, removed from the form.
Submission rules:
Portioned on a small dessert plate or in a bowl placed on a pie plate with a napkin. For use, a tea or dessert spoon is placed under the right hand.
The mousse should have a finely porous, tender, slightly elastic consistency. Represents a magnificent frozen mass sweet taste with a slightly sour taste, color - white, yellowish or pink, depending on the products used. The shape of the mousse should match the mold being used, or be in the shape of a square or triangle with wavy edges.
The main defects: a dense layer of jelly formed in the lower part of the mousse (poorly whipped, poured into molds not completely cooled), the mass is heavy (whipped a little), shapeless pieces (they were supercooled when whipping).
Sambuc is a homogeneous lush mass, finely porous, with an elastic texture, the taste is sweet, with a sour taste and smell of apple or apricot puree. The shape of the sambuca should be the same as that of the mousse.
Lesson 18. Cooking gelled sweet dishes
Prepare: multilayer jelly, cranberry mousse, apple sambuc and vanilla sour cream.
Determine: the percentage change in the mass of gelatin during swelling and the duration of whipping mousse and sour cream.
Tools, inventory and utensils. Pots with a capacity of 1 and 0.5 liters; colander; gauze; chef's knife; confectionery pot; single-portion and multi-portion different forms; pan; sieve; beaters; wooden blades; bowls; dessert plates; gravy boats.
Multilayer jelly (No. 955, 956, 962)
Sort the cranberries, rinse, wipe and squeeze the juice. Store the juice in the refrigerator in a non-oxidizing container with a lid. Pour pomace with hot water, bring to a boil, cook for 5-10 minutes, strain. Put granulated sugar into the broth, bring to a boil, add soaked and well-squeezed gelatin, dissolve. Remove from heat, cool and add chilled juice. Pour a layer of cranberry jelly into the prepared molds with a layer of 1 cm and refrigerate. cook milk jelly. Boil milk, dissolve sugar in it. It is advisable to dissolve the soaked and squeezed gelatin in a water bath and add it to the finished milk syrup, add vanilla sugar, cool to a temperature of 20 ° C and pour into molds with half-hardened cranberry jelly with a layer of 1 cm.
Prepare lemon jelly. Wash the lemon, blanch and cut the zest. Chop the zest into thin strips.
cook sugar syrup, add the zest into it, remove from heat and let it brew under the lid for 20 minutes. Strain, bring to a boil and dissolve the prepared gelatin, remove from heat, add juice and cool to a temperature of 20 ° C. Jelly should be transparent. If it turned out to be cloudy, clarify it with egg white (24 g per 1000 g of jelly). For this, protein mixed with equal amount cold water, pour in with syrup and boil for 8-10 minutes at a low boil, strain.
Pour a layer of lemon jelly 1 cm thick into molds with a semi-hardened layer of milk jelly. Then alternate layers by color, completely filling the mold, cool. Transfer the jelly to bowls or plates.
Cranberries 8, sugar 7, gelatin 1.5, water 40, lemons 10, sugar 7, gelatin 1.5, water 43, milk 38, sugar 7, gelatin 1.5, water 9, bitter almonds 1. Yield 150.
quality requirements. The taste and smell of jelly, characteristic of the products included in the jelly. The color of cranberry jelly is dark red, transparent, milky - milky white, lemon - light yellow. The consistency is gelatinous, tender. The thickness of the layers over the entire area of the mold is even.
Cranberry mousse (No. 963)
Prepare cranberry syrup for mousse, dissolve gelatin, add juice, cool to a temperature of 30 - 40 ° C and beat in a non-oxidizing bowl into a fluffy mass, placing a confectionery pot in cold water. Mousse is considered ready when the groove drawn on its surface does not swim and the mass increases in volume by 5-6 times. Mousse quickly pour into prepared forms, cool.
Put the mousse in bowls or on dessert plates. Pour the syrup over the side.
Cranberry 21, gelatin 2.7, sugar 16, water 74, fruit syrup 20. Yield 100/20.
quality requirements. The taste of the mousse is sweet and sour, the color is pale pink. The texture is fluffy and soft.
Sambuc apple (No. 969)
Rinse the apples, cut in half, add a small amount of water and bake in the oven, wipe and add granulated sugar. Cool applesauce to a temperature of 10-12 ° C, add chilled raw egg whites and beat the mass until the volume increases by 3 times. The mass should be white with a grayish tint. Dissolve the soaked and squeezed gelatin in a water bath, cool slightly and in a thin stream, without stopping whipping, add gelatin. Put the finished sambuco into molds, cool.
Before the holiday, transfer the sambuco to bowls or plates, pour syrup around.
Apples 80, sugar 20, gelatin 1.5, eggs (protein) 1/5 pcs., water (for gelatin) 42, fruit syrup 20. Yield 100/20.
quality requirements. The taste and smell of sambuca inherent in apples. Color white, slightly greyish. The consistency is jelly-like, loose.
Vanilla cream with sour cream (No. 973)
Cool sour cream. Prepare charlotte (egg-milk mixture). Yolks raw eggs grind with granulated sugar, dilute with hot milk, boil until thickened in a water bath.
Introduce gelatin melted in a water bath into the cooked charlotte, stir and add vanillin, cool.
Beat sour cream until formed lush foam and in several stages transfer to a chilled charlotte, stir and pour into prepared forms. Cool down.
Cream release in the same way as mousse and sambuc. (It is recommended that this dish be prepared as a demonstration in each subgroup.)
Sour cream 25, sugar 15, milk 53, eggs 1/5 pcs., gelatin 2, water (for gelatin) 16, vanillin 0.01, syrup 20. Yield 100/20.
quality requirements. The taste characteristic of the products that make up the cream, with the aroma of vanillin. The color is white or light yellow, the texture is tender, gelatinous.
Sequence of operations.
Weigh and soak the gelatin; squeeze the juice from the berries and put in the cold; cook a decoction from pomace berry jelly; strain the broth; cook jelly, clarify if necessary, pour into jelly molds; process and bake apples; put sour cream in the cold; prepare milk jelly and cool it; peel the lemon, squeeze - juice and refrigerate; chop the lemon zest, scald, add pomace, pour water, boil and strain; add sugar and gelatin to the broth, prepare lemon jelly; pour milk jelly into molds (over cranberry); prepare the egg-milk mixture for cream, add gelatin and cool; beat sour cream, combine with charlotte, pour into molds and let cool, rub apples, add sugar and cool, dissolve gelatin for sambuca; enter into applesauce proteins, beat the mass, add gelatin to it; pour sambuco into molds and cool; beat the mousse, pour into molds, cool; pour the remaining cranberry jelly into molds; prepare items for release.
Homework
1. Compose technological maps for apple charlotte, fried apples in dough, rusk pudding and croutons with fruit.
2. Write out the requirement-consignment note.
3. Answer self-test questions.
Questions for self-examination
1. Name the gelling agents used to prepare sweet dishes.
2. Tell us about the preparation of gelling agents (starch, modified starch, sodium alginate, methylcellulose, furcellaran).
4. Explain the difference between mousse and jelly and the processes involved in making mousse.
5. Explain why in the manufacture of sambuki and apple jelly, the norm of gelatin is reduced according to the Collection of Recipes.
6. Tell us what is the importance of the egg protein introduced into the sambuco during its manufacture, in what form the egg whites are introduced into the sambuk.
7. Tell us about the features of preparing and whipping sour cream and cream for gelled creams.
8. Explain why cream with a fat content of 10 and 20% is not used for making creams.
9. Name the cooking temperature of charlotte; explain the reason for the set temperature.
Mousse prepared from the same products as jelly. It differs from jelly in that it has a lush, delicate, finely porous, elastic texture, because the gelled mass is whipped until it increases in volume by 4-5 times. The rest of the mousse is prepared in the same way as jelly. Usually mousse is prepared on the basis of gelatin (for 1 kg of mousse - 27 g of gelatin), but sometimes semolina is used as a gelling base.
Mousse is served in the same way as jelly, but poured over with liquid fruit and berry syrup.
Technological features of the preparation of cranberry mousse: gelatin is prepared, the cranberries are subjected to primary processing, the juice is squeezed out of it (stored in the refrigerator in a non-oxidizing container), a decoction of the pulp is prepared. Then the broth is filtered, sugar and squeezed, swollen gelatin are introduced into it, dissolved by stirring and brought to a boil. Remove from heat and add juice. The resulting cranberry jelly is poured into a bowl made of non-oxidizing materials, convenient for whipping, cooled to 20 degrees and beat with a whisk until a stable fluffy mass is formed, while the mousse increases in volume by 4-5 times. Well-whipped mousse is quickly transferred into molds and put in the refrigerator for 1-1.5 hours. It is important that when whipping, the mousse does not freeze before unfolding into molds. The chilled mousse is removed from the molds and arranged for serving, i.e. put in a small dessert plate or in a bowl placed on a pie plate with a paper napkin and pour over with cranberry syrup. To get syrup, cranberries are kneaded, combined with a small amount of hot water and boiled for 5 minutes, filtered, combined with sugar and dissolved by boiling. Ready syrup is cooled.
When preparing mousse on semolina, for example: apple. The apples are washed, the skin and seed nest are removed, cut into slices and boiled. The broth is filtered, the apples are rubbed, combined with the broth, sugar, citric acid and brought to a boil. Stirring, sifted semolina is introduced into the boiling puree and boiled. The resulting mixture is cooled to 300C and whipped in the cold until a homogeneous thick foamy mass is obtained, which is poured into prepared molds and cooled for 1-1.5 hours, served with syrup. The mousse should have a finely porous, tender, slightly elastic texture, color - white, yellowish or pink (depending on the products used), taste - sweet with a slightly sour aftertaste.
The main defect of the mousse with insufficient whipping is the layer of jelly formed when it solidifies in the lower part.
Sambuk can be called a kind of mousse, because it is a mousse made from fruit puree of apples, apricots, plums, but containing raw egg whites. To prepare 1 kg of sambuca, take 15 g of gelatin.
Sambuk is a kind of mousses, but unlike them, sambuk is prepared on the basis of fruit, berry, vegetable purees, which contain a significant amount of pectin. The gelling base of sambuca is gelatin (15 g of gelatin per 1 kg of sambuca). In addition, to give greater splendor and the formation of a porous delicate texture, egg whites are additionally introduced into the sambuk.
Sambuc is made from plums, apples, apricots, peaches, beets, carrots and other fruits and vegetables. For example:
Sambuk apricot. Gelatin is soaked. Apricots are subjected to primary mechanical processing, cut into 2 parts, the stone is removed. Apricots are placed in a cooking vessel, poured with hot water and boiled until softened. Egg whites are separated from the yolks, cooled. Boiled apricots are rubbed, sugar is added, boiled slightly until slightly thickened and cooled to room temperature. The swollen gelatin is squeezed out of the remaining liquid and dissolved to a liquid phase in a water bath. Chilled protein is added to the boiled apricot mass and beat until doubled in volume. Without stopping whipping, the prepared gelatin is introduced in a thin stream and beat until the volume increases by 2-3 times. The resulting mass is laid out in prepared forms, cooled, removed from the form.
Sambuk apple. Gelatin is soaked. Apples are subjected to primary mechanical processing, the skin and seed nest are removed, cut into circles. Apples are placed in a cooking vessel, poured with hot water and boiled until softened. Boiled apples are rubbed, sugar is added, boiled slightly and cooled to room temperature. Egg whites are separated from the yolks, cooled. The swollen gelatin is squeezed out of the remaining liquid and heated until completely dissolved. Chilled protein is added to the boiled apple mass and beat until doubled in volume. Without stopping whipping, the prepared gelatin is introduced in a thin stream and beat until the volume increases by 2-3 times. The resulting mass is laid out in prepared forms, cooled, removed from the form.
Submission rules:
Portioned on a small dessert plate or in a bowl placed on a pie plate with a napkin. For use, a tea or dessert spoon is placed under the right hand.
The mousse should have a finely porous, tender, slightly elastic consistency. It is a lush, frozen mass of sweet taste with a slightly sour aftertaste, the color is white, yellowish or pink, depending on the products used. The shape of the mousse should match the mold being used, or be in the shape of a square or triangle with wavy edges.
The main defects: a dense layer of jelly formed in the lower part of the mousse (poorly whipped, poured into molds not completely cooled), the mass is heavy (whipped a little), shapeless pieces (they were supercooled when whipping).
Sambuc is a homogeneous lush mass, finely porous, with an elastic texture, the taste is sweet, with a sour taste and smell of apple or apricot puree. The shape of the sambuca should be the same as that of the mousse.
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