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Blackberry foam with yogurt

Blackberry foam with yogurt


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Wash the blackberries and put them in the blender jar.

Add 2 tablespoons of sugar and start mixing until you get a puree.

We then pass the blackberry puree through a sieve to remove the seeds and obtain a fine paste.

Then add the yogurt over the blackberry puree and mix lightly with a spatula.

We mix the egg whites with a pinch of salt.

When it has hardened, add the remaining sugar in turn and mix until you get a shiny foam.

In the mixture of blackberries and yogurt we easily incorporate the abuses.

We hydrate the gelatin in 4 tablespoons of water and leave it for 10 minutes.

Then melt it on a steam bath until it becomes liquid, then incorporate it into the blackberry foam.

Pour the foam obtained in 4 bowls and refrigerate for at least 2 hours.

Good appetite!


Carrot salad with yogurt

I'm cooking and I'm waiting for you to come back for other salad recipes!

Good appetite
Did you like the recipe? Recommend it!

18 comments:

I didn't have yogurt and I put mayonnaise. a goodness came out: D

Mmm, if it's about mayonnaise, I'll definitely try it too) Thanks for the tip.

I was looking for a salad, I used to say trivial, but I woke up that I took all the categories in a row, I salivated because I couldn't anymore and I think I leave the salad and do something more consistent. bravo barbate! bravo that you are also my constantean. Good luck!

Being from Constanta, maybe we have similar tastes and for this reason you liked the recipes on the blog :)) I expect you to test as many as possible!

I don't get along very well with the quality of the vegetables because oil must be used. so calories, but I'll try to boil the carrots in half and then grate them. otherwise fff good idea, thanks!

I think those who want to reduce the number of calories in the recipe will thank you for the idea :) I still stick to the quality of the carrots, I really need those calories :))

Since I discovered the "man in the pan" I have made this salad countless times. I ride in tefan + a teaspoon of oil. I made it with celery, with apples. it looks like raw somehow. but more delicious :)
Patricia Stan

Patricia, I haven't seen you on fb at all, I thought you forgot about my recipes. :)

I will never forget your recipes. when I don't know what to cook, I turn to your wisdom :) Patricia Stan

:) With all my wisdom, look, now I don't feel able to give a proper answer. I probably consume it all when I write the recipes and I have nothing left for comments: D Anyway, I hope you have a good memory and come back here :)

yes, I also boiled the carrots a little, it's a refreshing and good salad

Hi Robert! I also made this salad today, it is excellent, super good, but I think you know that too, I just want to praise you :)) Congratulations for what you do, for all your food and thank you for sharing your ideas and networks with us, who often have no idea what to do with food :)) And you surprise us with your super good recipes. Keep it up and I wish you many, many readers :) Of course, Dorina.


Cut the rhubarb into pieces and mix with the sugar. Let it sit for 1 hour, during which time most of the sugar will melt.
Put on low heat, together with water and boil until the rhubarb is very soft (about 10-15 minutes).
Strain through a fine sieve, pressing with the back of the spoon to extract all the syrup from the rhubarb.

Tip: do not throw away the remaining rhubarb pulp, mix it tomorrow morning with yogurt or oat pudding

Put the collected syrup back on medium heat and boil for 10 minutes.

Tip: the syrup can be prepared and stored in the refrigerator a few days before.
In a thermal pan, without added fat, put the seeds (quinoa, chia, coriander) and fry them over medium heat, stirring often until you hear small crackles (quinoa crackles like popcorn). Move the seeds into a cup and let them cool until you need them.

Beat the cream until it stays on the phone.
Rub the yogurt well and then incorporate, using a whisk, half the whipped cream and lemon zest. Add the rest of the whipped cream and mix gently.
Add the seeds (remember a few for decoration) in the yogurt foam and mix gently.

Using two tablespoons, take the yogurt mousse and place it in the middle of a plate. Pour the syrup around. Sprinkle with seeds and then a little grated lemon peel. Serve immediately.


Nutritional information

  • Kcals 454
  • Fatty 30.2 g
  • saturate 13.5 g
  • Carbohydrates 37.9 g
  • Sugars 22.8 g
  • Fiber 2.3 g
  • Protein 6 g
  • Salt 0.5 g

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Cake with mocha yogurt cream and pears

Wheat:
Whisk the egg whites, add the sugar, then the yolks. Lightly mix the essence of lemon and flour together with the baking powder. Bake the top in a round shape 24-25 cm in diameter.
After it has cooled, it is sectioned to have two sheets.

Mocha cream:
Yogurt is mixed with sugar, coffee and coffee essence. Whipped cream is mixed with yogurt.

Preparation of pears:
Peel a squash, grate it and squeeze the juice. We cut them in half and put them in a pan. Pour over the pears 2 cups of sweet white wine, 1 cup of sugar, 2-3 cinnamon sticks and an anise star. If the pears are not well covered with liquid, add more water. Let the pears boil for about 15 minutes. Drain and allow to cool.

Jelly preparation:
Put the berries in a blender, together with 1 cup of sugar. Put the puree on the fire until it starts to boil. Set aside and add 1 teaspoon of hydrated and cooled gelatin.

We attach a detachable ring around the worktop. Over the first sheet of countertop, spread the berry jelly before it has cooled completely. Place the pear halves next to each other, over the jelly. Spread the mocha cream over the pears and place the second top. Syrup this top on top with the syrup left over from boiling the pears. Let it cool for a few hours.
Decorate the cake with whipped cream, slices of boiled pears and grated chocolate.


Cereals with yogurt, blackcurrant and blackberry jam

A tasty and healthy breakfast! Vasile Spinu, Executive Chef at Lux Divina, Event Center, shows us how we can reinvent breakfast to have a delicious start any day! The delicious jams and jams of Bun de Tot find their place in the most "miam, miam" culinary creations.

ingredients

  • Cereal muesli 120g
  • Yogurt 80g
  • Blackcurrant jam 2-3 tbsp
  • Blackberry jam 2-3 tablespoons
  • Decor: blueberries, raspberries, mint

Method of preparation

Two types of jam are used for this dessert, blackcurrants and blackberries. Of course from the Good of Everything range from Dacia Plant, jams without dyes, preservatives or sugar. They are sweetened with grape syrup, so that our dessert is 100% tasty and healthy.

Use a glass jar to create a layered breakfast that looks sensational!

Put a layer of cereal muesli, then add a layer of yogurt, being careful not to soil the edge of the jar.

Then add the fruit, currants and blueberries and then repeat again, adding new layers.


Ingredients Blackberry and yogurt mousse cake

75 gr white flour
25 gr cocoa
50 gr powdered sugar
3.5 gr baking powder
1 small egg
50 ml milk
40 ml oil
1 salt outlet
2 egg whites
30 gr sugar fine cough

Yogurt mousse

2 egg yolks
1 small whole egg
70 gr sugar
1 sachet of vanilla bourbon sugar
1 tablespoon water
6 gr granulated gelatin
300 gr Greek yogurt (10%)
200 ml whipped cream (minimum 32% fat)


Yogurt cream with blackberries and honey

Winter is coming to an end, although it does not show very clear signs in this regard. You need as many vitamins as possible to cope with the temperature difference specific to spring. As such, we recommend this tasty and sweet recipe, with a substantial intake of vitamins. Enjoy it while waiting for the (more) friendly time!

Ingredient:

2 dl apple juice
3 sheets of gelatin
3 yolks
4 tablespoons juice
2 egg whites
180 g yogurt
300 g mure
March 1

Method of preparation:

Put the gelatin soaked in cold water. Beat the egg whites with the juice and gradually add the warm apple juice. Drain the gelatin, dissolve in 2 dl of hot water and add to the composition.

The cream should stay cold for about 2 hours, then add the yogurt first and then the beaten egg whites. Blackberries, washed and cleaned, put in cups and pour cream over them. Decorate with thin slices of apple.


The ingredients for the cookies are mixed until a homogeneous dough is formed. Wrap in cling film and refrigerate for 1-2 hours.
Roll out the dough and cut into round shapes.
Bake at 180 degrees for a few minutes, until the edges begin to brown.

Allow to cool.
Prepare the foam. Put water and sugar in a saucepan, remove from the heat and add lemon juice. It cools, but when it is still warm, add it to the egg whites and beat on the steam bath.

With the help of a pos, fill the cookies and put another one on top.

Prepare the glaze. Melt the chocolate on a steam bath and add the oil.

Stir and pour over the islets. If you still have foam, you can add it over the chocolate icing.


CHEESE MARBLED WITH BLACKBERRIES

Marble cake recipe with blackberries is the recipe of a chec pufos, extremely tasty, easy to make. The color is 100% natural, without dyes.

Is a beautifully colored cake, only good for children's parties. Don't girls love purple? Then they will love this marbled cake with blackberries not only for the delicious taste, but also for the favorite color. I am sure that not only the girls will be delighted by this recipe.

I think all housewives have a favorite recipe for cake, pandispan. It is one of the simplest and cheapest cakes.

And, I still think that everyone has eaten marbled cake at least once in their life. Here I chose to change the color and opted for the purple obtained naturally from blackberries.

Marbled check with blackberries it is the delight with which I pampered my family, taking advantage of the richness of the blackberries in the bush in the garden. I also did this with these blackberries crispy topping cake, one of the simplest and most delicious blackberry cakes. I also put them in a cake with yogurt and berries, blackberry foam, cake without baking with yogurt and berries, muffins or cheesecake. You can find them all posted in a single post of blackberry recipes, which you can access by clicking here.

You can change the blackberries with raspberries (because it is also in season) and you will get an equally beautiful and tasty cake.

I would have liked to show you the reaction of my dear Mara, when she ate a slice of this cake. He likes purple and the idea that he can find it in a cake. He ate a quick slice of cake. I put half of it in the package, so that she could enjoy this cake at home, after she finished eating what her mother put on her plate at lunch, although I don't think there was a problem with her being a whimsical child.

Now I leave you to prepare the recipe, so I leave you the list of ingredients and how to prepare it marbled cake with blackberries:

INGREDIENT:

4 eggs (separate the egg white from the yolk)
220 g old cough
1 pinch of salt
1 sachet of baking powder
200 g flour + 3 tablespoons flour
50 ml oil
2 tablespoons cold water
200 g mure
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel

For the beginning I mixed the egg whites with a pinch of salt, then I gradually added the sugar. I mixed them until I got a very strong foam, like for meringues, then I turned off the mixer and added the yolks one by one, then the oil, mixing lightly with a spoon or a spatula, from bottom to top, after each ingredient. . I incorporated flour previously mixed with baking powder. I added cold water and grated lemon peel.

I washed the blackberries, then I passed them, I strained the juice left by them, trying to remove the pulp of the mashed fruits, so that only the seeds remain in the sieve. for this I used a very thick sieve.

I put about 1/4 of the dough in a bowl and mixed it with blackberry juice, then I added 3 tablespoons of flour so that the two compositions have the same consistency. Starch can be added instead of flour.
I put a row of white dough in the tray lined with baking paper, then the purple dough. I covered it with the white dough, over which I put a purple layer again, and I finished with the white one.

I mixed it with a knife or a skewer stick to create the marbling effect. I baked the cake in the preheated oven at 180 ° C for 45 minutes. You can do the toothpick test to see if it is baked. In this case, take it out and put it on a grill to cool, then dust it with sugar.



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