Famous dessert. Types of confectionery

Each country is famous for its own national dish: borscht in Russia, pizza in Italy, bacon in the Czech Republic, paella in Spain. In addition to the main dishes, there are also dessert dishes, which are also completely different in different countries.

Today we will tell you about the 10 most delicious sweet dishes in the world.

Gulab Jamun (India)

The main ingredients for this dish are flour, milk, some raisins and pistachios, and corn oil. The kneaded dough is divided into small balls, which will increase in size directly during the cooking process. Gulab Jamun is somewhat reminiscent of donuts, but instead of being sprinkled with powdered sugar, this dessert is immersed in a special sweet syrup.

The taste of the syrup differs depending on which part of the country you are in. Some states prefer saffron, some citrus juice, and in some rose water. The dessert dipped in syrup is usually left overnight so that the syrup can be completely absorbed into the treat. Gulab Jamun is served both cold and hot. This traditional Indian dessert is usually served on holidays, where it is eaten with pleasure under the roar of fireworks and music.

Chestnut Quintons or Cream Candies (Japan)

In all countries of the world, such sweets are more suitable for cinemas than for a festive feast. However, for Japanese creamy sweets you can make an exception, because the taste of no other candy can be compared with the famous chestnut quintons.

The basis for this delicacy is chestnut. To it is added sweet potato, sugar, vinegar and sweet sauce. Interestingly, chestnut varieties for making these quintons can only be found in Japan and South Korea.

Baklava (Turkey)

This dessert, beloved by many, is mistakenly considered Greek, although it first appeared in Turkey. Many years ago, among the Greeks and Turks, it was customary to exchange culinary ideas and delights, including baklava.

For the manufacture of this dessert, a special filo dough is used, which is sometimes quite difficult to handle, due to the fact that it dries very quickly. Melted butter and syrup are poured onto numerous layers of dough, the main components of which are honey, sugar, lemon juice and orange water. Top dessert is decorated with pistachios or other nuts.

Pavlova Cake (Australia and New Zealand)

This lightweight and airy dessert very fond of in Australia, New Zealand and England. It is almost impossible to buy a Pavlov cake in small local shops or nearby eateries. This dessert is served, as a rule, in specialized pastry shops and expensive restaurants. Pavlova Cake - real find for losing weight, because it has very few calories. Prepare this dessert egg whites and sugar. The cake is topped with whipped cream and fresh fruit- strawberry, kiwi, raspberry, peach.

Pudding "Castle" (England)

England is one of those countries that can rarely surprise with special delights in cooking. However, this dessert is an undoubted reason for pride among the British. Pudding "Castle" - a warm delicious dessert, generously poured strawberry sauce. A special highlight of this dish - topping - Strawberry jam that runs down the sides of the pudding.

Fruit Salad (Central Africa)

There is nothing healthier and tastier than fruit salad. Undoubted benefit for the body - this is one of the main advantages of this dessert. There is no single specific recipe for this delicacy in Central Africa, however, all cooking recipes contain watermelon, as required ingredient. Watermelon feeds the entire animal world of Central Africa, and is used in so many dishes not on the territory of this country.

Macaroon (China)

This cookie, of course, is quite common in all countries of the world, but it came to us from China. Many Americans, for example, often visit Chinese restaurants just for the sake of this favorite dessert. Sometimes macaroons served as a compliment to the main dishes - piglet, lobster and others. Many confuse macaroons with the famous Chinese cookies with predictions, but the taste of macaroons is far ahead of its rival. It is best to consume this dessert with milk.

Tiramisu (Italy)

Another name for this dessert is “Tuscan trifle”, and it was born in Siena, a city in northwestern Italy in the province of Tuscany. Tiramisu is a light and airy dessert, somewhat reminiscent of tapioca pudding. Preparing "Tuscan trifle" from eggs, mascarpone cheese, cookies " Lady fingers”, cream, brandy, sugar, rum and grated chocolate or cocoa.

Churros (Spain)

Churros - sticks soft dough prepared from wheat flour and many other ingredients. Today, churros are popular in every corner of the world, including Korean movie theaters and American baseball games. Typically sprinkled with cinnamon and sugar, churros are a treat on cold, rainy days.

Sopapiyas (USA)

Translated from Spanish name of this dessert means "sweet fried dough". Sopapiyas - bright representative a whole family of desserts - fried buns - which are very common in almost all parts of the United States. This dessert first appeared over 200 years ago in New Mexico. You can eat sopapiyas like independent dish, or dipping them in honey, revealing the taste of this delicacy in a completely new way.

Any festive feast must certainly end with the serving of something sweet: cakes, pastries, ice cream, sweets, pastries, and whatever your heart desires, because there is no limit to the variety! Interestingly, the tradition of serving something sweet at the end of the meal appeared relatively recently, some several centuries ago, when sugar began to actively spread around the world.

It is not surprising that before that only rich and noble people could treat themselves to something tasty, but, fortunately, times have changed, and today every housewife has several recipes for delicious desserts in stock.

But today we decided to talk about the most famous and popular desserts in the world: they managed to somehow stand out among the rest of the variety of recipes, but now they are called classics, the best of the best, and everyone is obliged to try such delicacies at least once in a lifetime. So, what are we talking about?

1. Peach Melba

Interestingly, this is a very simple, but incredibly refined and delicate dessert, based on peaches, ice cream and raspberry puree. Creator famous masterpiece is the famous French chef O. Escoffier, who created it for the opera diva Nelly Melba, very popular in the 19th century.

They say that this the most delicate dessert was prepared by the author under the impression of the opera Lohengrin, in which the singer played one of the main roles. The effect was simply stunning - Melba was captivated by such attention and taste of the work itself, while the author himself treated only one singer to the created masterpiece for several years.

2. Gulab Jamun

In second place in our top 10 is a popular Indian dessert, the main ingredients of which, at first glance, are absolutely simple products- milk, some pistachios and raisins, flour and corn oil.

The finished version of the dish is somewhat reminiscent of donuts, but, unlike the latter, the gulab is dipped in sweet syrup all night, as a result of which the delicacy is soaked and becomes incredibly juicy, bright and unusual.

3. Tiramisu

Perhaps, this Italian dessert can be called one of the most popular all over the world; by the way, funny legends and stories are also associated with it. One of these stories says that the famous dessert was prepared especially for the Grand Duke Cosimo III of Medici.

By the way, the name itself is translated as “lift me up”, probably better than you can imagine! It is prepared from mascarpone cheese, eggs, cream, rum, as well as ladies' fingers cookies, grated chocolate and cocoa are often added.

4. Macaroons

This sweet and light delicacy is also distributed almost all over the world, however, it is believed that China is its historical homeland. By the way, do not confuse this unique dessert with the rather popular fortune cookie, these are completely different things. Crumbly, light, fragrant, literally melting in your mouth, to achieve the peak of enjoyment, almond biscuits are recommended to be consumed with fresh milk.

5. Cheesecake

Rumor has it that this dessert, beloved by many, was first served in Ancient Greece. Naturally, at that time they did not know cream cheese, and therefore prepared it from cottage cheese. Classic variant The recipe that we know today was born in 1929 thanks to the chef Arnold Ruben. He was the first to think of using Philadelphia cheese, from where, in fact, the name of the dish, which is still used today, came from.

6. Eclair

Amazing delicacy from thin custard dough filled with tender custard is known to many today. But it was invented by the inimitable chef Marie-Antoine Karem, who, at one time, successfully worked under Russian and European monarchs.

It was he who came up with the idea of baking ready-made air cakes, which are subsequently filled with cream. Later, many varieties of such a delicacy appeared, however, the meaning remains the same.

7. Pavlova Cake

Just amazing dessert based on cream and meringue, as you know, was named after the famous Russian ballerina Anna Pavlova. As you can see, fragile beauties are able to inspire not only poets, artists and musicians, but also confectioners, by the way, sweets, various desserts and wines were also produced under her name.

This lightweight, the minimum amount calories, a dessert, is very popular in New Zealand, England and Australia, where, by the way, it can only be found in expensive restaurants and pastry shops.

8. Creme brulee

It is called, and the name translates as "burnt cream." In its classic form, the dessert is an airy custard covered with a golden caramel crust.

9. Napoleon

Is such a list of the best and most popular desserts world can do without the graceful, melt-in-the-mouth, beloved Napoleon? Rumor has it that the origin of the dish is directly related to the most famous historical figure, Napoleon Bonaparte, but will we find out the truth today? By the way, almost every cuisine in the world has its own variation of Napoleon, but what is surprising, only in Russia there are more than a dozen of them.

10. Sabayon

And this masterpiece belongs to Italian cuisine, however, spread far beyond its borders, especially in Latin America. The dish is a sauce to which sugar and wine are added, but in a broader sense, “sabayon” has come to mean all foamy desserts to which alcohol is added.

Fancy Desserts- this is how you can impress a visitor to a cafe or restaurant. Many people think that for food, the view is not the main thing. Well, these crazy desserts will prove otherwise. Indeed, it is with such creations that many cafes in Thailand and other exotic countries lure tourists.

Moreover, our domestic culinary specialists are already adopting this experience: in some restaurants, it is considered a corporate style to “stupefy” a client with an unusual and even frightening dessert.

Cake potato with nuts at home

Ingredients:

750 grams of any cookie (preferably shortbread);
190 grams of plums. oils;
200 grams of condensed milk;
Vanillin to taste;
18 grams of cocoa;
1 teaspoon of liquor or essence;
20 grams brown sugar for sprinkling;

How to make a potato cake at home:

Melt butter in microwave oven or over medium heat, add condensed milk and mix all the contents. Grind cookies with nuts into small crumbs using a regular rolling pin or meat grinder.
In a deep bowl, mix crushed biscuits, nuts, a spoonful of liquor or essence, condensed milk mixed with butter and cocoa. thick mass knead thoroughly so that there are no lumps in it. If suddenly the prepared mixture is not very thick, you can put it in the freezer for half an hour.
With the help of hands, from the resulting mass, form balls of oblong or round shape, which should look like potatoes. Roll each shaped cake in brown sugar, cocoa or prepared coconut flakes. So our potato cake is ready at home, you can see the video of its preparation in the article below. If desired, you can decorate ready-made cakes with halves of nuts.

Panna cotta classic recipe

To make this dessert, you will need a set of the following products:

cream - 600 grams;
vanilla pod - 1 piece;
sugar - 60 grams;
gelatin sheet - 2 pieces;
sweet syrup or fresh berries (for decoration) - to taste.

Cooking process:

So let's start cooking. First you need to prepare gelatin sheets. For this purpose, the leaves should be put in water to swell. Pour the cream into a saucepan.
Then you should open the vanilla, take everything out and put it together with the whole pod in the cream. We add granulated sugar, put on the oven. Bring the resulting mass to a boil, reduce the heat and cook for fifteen minutes.
At the end of the time, remove the pan from the heat and take out the vanilla pod. We put the gelatin in a container with cream, knead until the gelatin leaves dissolve. We lay out the cream in four to six medium-sized molds, remove everything in refrigerator compartment for three and a half hours.
To serve dessert to the table, lower the form for a couple of seconds in hot water, put the jelly on the prepared dish, turning the form upside down. Pour everything with sweet syrup and decorate with berries if desired.
We figured out how to cook a dish like classic panna cotta. Now consider more interesting option the same dish.

A wonderful peach dessert with almond filling and a crispy baked crust. Products are given based on 3 servings.

Ingredients:

peaches (elastic) - 3 pcs,
almonds (slightly roasted) - 60 gr,
shortbread cookies - 60 gr,
sugar - 80-100 gr. and 2 teas. sprinkling spoons,
butter. - 40-60 gr,
almond extract - 1-2 drops (or 1 tablespoon "amaretto"),
amaretto liqueur sprinkle peaches - 2 tbsp. spoons,
chopped almonds - 1 tsp. spoon (optional)

Cooking method:

Wash the peaches and dry with a clean towel. Cut into two halves and remove the bones. From each half of the peach, use a spoon to get a little pulp. Grease a baking dish with oil (drain) and lay out the peaches. Let's prepare the filling. Grind the almonds in a blender (not in small pieces, but in large crumbs).
Crush the cookies with your hands or crush them in a blender (not in small pieces). Mix in a cup almond crumb, small pieces chopped cookies, sugar and stir. We place softened butter inside (drain.). Add extract or amaretto liqueur and stir everything to make a thick mixture.
From almond filling make tight balls and put them in half of the peaches. Sprinkle amaretto peaches (1 tablespoon), sprinkle with white or you can brown sugar(1 teaspoon) and almond chips. Bake for 20 minutes in a preheated oven at 180°C.
Sprinkle the peaches again with liquor (1 tablespoon) and sprinkle with sugar (1 teaspoon). We move the mold closer to the heating element, increase the temperature to 200 ° C and bake for another 5-10 minutes until they are browned. Serve the prepared dish warm or slightly chilled.

Panforte (Panforte)

Italian delicacy Panforte) are usually prepared for Christmas. It is a honey rather dense semi-pie, semi-gingerbread with oriental fruits and nuts.

Ingredients:

Hazelnut - 125 gr
Dried apricots - 100 gr
Figs - 100 gr
Almonds - 125 gr
Sugar brown. – 100 gr
Flour - 60 gr
Lemon zest - 2 tsp
Cocoa - 40 gr
Cinnamon - 2 tsp
Ginger mol. - ½ tsp
Powdered sugar - 40 gr
Honey - 200 ml.

Recipe:

Roast the hazelnuts lightly in a dry frying pan, put them on a towel and rub them lightly to remove the husks. Now chop large pieces almonds, and cut dried apricots into small pieces. We combine all products in one container, add lemon zest. We combine the flour in a separate container with spices, add cocoa, mix and combine all the ingredients from two containers in one, mix.
Now we take a small saucepan and send sugar and honey into it, mix together and put on a slow fire to heat the mixture so that the sugar melts. Bring the mixture to a boil, then pour it into the prepared mixture of nuts and flour, mix everything quickly and very thoroughly, as the mass becomes thick very quickly.
At this stage of cooking, take a low baking dish, cover with confectionery paper and grease with butter. We spread the resulting mass on top and carefully level it into one even layer. We send the baking sheet to the oven preheated to 150 degrees and bake the sweetness for about half an hour. Ready pie let cool on a baking sheet, then sprinkle with powdered sugar and cut into small portioned pieces.

DIY homemade twix

Buy different chocolate bars in the store it’s not at all necessary because snickers, mars, and also twix (eng. Twix) you can cook at home with your own hands.
Make twix at home shortbread covered with a layer of boiled condensed milk and chocolate) is not difficult at all, for this we need:

Ingredients:

Butter - 80 gr.
Flour - 1 stack.
Chicken eggs - 2 pcs.
Salt - 0.2 tsp
Sugar - 2 tbsp. l.
Sour cream - 2 tbsp. l.

For caramel:

Condensed milk - 1 can.
Butter - 15 gr.

For glaze: Milk chocolate - 200 gr.

Recipe for making twix at home:

Separate the egg yolk from the protein. Then sift the flour and start cooking shortbread dough for cookies. We send the sifted flour into a bowl and add salt and sugar to it, mix.
We take cutting board and spread the frozen butter on it, after which we chop it with a sharp knife into small pieces.
After that, add flour to the butter and continue to chop everything together with a knife. The result is a fairly large crumb of dough. Here we add 2 egg yolks, mix everything, put 2 tablespoons of sour cream and mix everything again.
The dough should be thick, crumbly and sticky well.
Take a baking dish and cover it parchment paper, on top of which we spread the dough, tamping it tightly.
After the dough is ready, it is necessary to send it for a while to a cold place, and then put it to bake. The base should be baked at a temperature of 180 ° C until golden dough, it will take no more than 20 minutes.
While the twix base is cooling, you can prepare the caramel. Open a can of condensed milk and pour the contents into a saucepan with thick walls. Here we put a piece butter and put everything on fire.
With the help of a spatula, constantly stir the contents in the pan. The caramel will cook for 30 minutes. At that moment, when the condensed milk thickens a little and takes on the color of caramel, the pan can be removed from the heat.
Quickly apply the finished hot caramel to the surface sand cake and evenly distribute until it is frozen.
Next, we move on to the preparation of the glaze. Melt the chocolate in a water bath, in the microwave, or in a saucepan with thick walls. Be careful not to burn the chocolate.
Pour melted chocolate over the cake with a frozen layer of caramel and level it over its entire surface. We put the finished twix cake in the refrigerator for several hours so that it freezes.
You can serve with any hot (tea, coffee) or cold (lemonade) drink, before cutting it into portioned pieces - bars.

chocolate scrambled eggs

Ingredients:

white chocolate - 50g,
m&m sweets - 1 pack,
sweet straws - a few pieces.

Chocolate egg recipe:

We immediately invite you to open a pack of m&m sweets and remember your childhood, how you chose candies of a certain color. Now we only need yellow sweets - they are very reminiscent of yolk. The rest of the sweets can be safely eaten. There were only three yellow candies in our pack. The rest very quickly disappeared in the hands of the children.
Prepare the straw in advance by breaking the long straw into three parts. We need six straws. The straws in the scrambled eggs will mimic the bacon.
Place a container of chocolate in a saucepan with a little water. When the water in the pan boils, the chocolate will begin to melt. Wait until the chocolate is not just melted, but becomes liquid.
On foil or parchment paper, lay out three "squirrels" in a large dining boat. Before the chocolate hardens, you need to put in the yellow candy and the straws. Press them a little into the chocolate for more similarity. Send the candy to the refrigerator for an hour. Then remove the candy from the foil and serve.

Enjoy your meal.

Fruit desserts: apple marshmallow in the oven

Ingredients:

7 medium green apples;
sugar - 60 g;
water - 20 ml;
vegetable oil - 30 ml for lubricating parchment paper.

Cooking method:

Wash the apples, cut into slices, cut out the core with the seeds and put them in a deep metal pan.
Pour in two tablespoons of water, put on a quiet fire and cook with the lid closed for half an hour.
Remove the pan with apples from the heat, cool, pour the juice that has separated from the apples into a separate mug.
From boiled apples separate the skin, and grind the pulp itself through a sieve or in a blender into a puree mass.
AT applesauce add sugar and put it on low heat again, cook for a little less than half an hour.
Puree again with a blender.
Take a flat sheet, cover with parchment paper, grease vegetable oil(the oil will help at the very end to easily peel off the paper from the marshmallow) and lay out the applesauce, smooth it well over the entire surface.
Place the sheet in an oven heated to 130 degrees and dry for 10-15 minutes (open the oven door slightly when drying, you can put a large spoon in the opening between the door).
When the marshmallow dries, take it out of the oven and let it cool.
Cut the marshmallow into strips 3 cm wide.
Roll each strip into a roll while removing the parchment paper from it.
When serving, arrange the rolls on a flat plate. Or you can wrap each roll with a beautiful ribbon, put it in a small box and give it to your family, friends or acquaintances as a sweet gift.

Fruit desserts: fried bananas in batter

Ingredients:

2 large bananas;
1 egg;
flour - 160 g;
water - 20 ml;
honey - 50 g;
15 g baking powder;
vegetable oil - 50 ml for frying bananas;
honey - 50 g;
half a lemon

Cooking method:

Free the bananas from the peel, cut into medium pieces 1.5 cm wide (take bananas that are not very ripe, as overripe ones can fall apart during frying and the dessert will turn out not so appetizing).
In a small cup, mix 50 g of honey with lemon juice, put this mixture on bananas. Stir gently so as not to break the banana pieces.
Make a batter: break an egg into a cup, add the remaining honey, water, 60 g of flour and baking powder, mix everything well.
Roll sliced bananas in the remaining flour, and then dip in batter.
Heat the oil in a frying pan, put the banana slices, fry on one side for 2 minutes, then turn over and fry on the other side for 2 minutes too.
Lay banana slices on paper towels to absorb excess oil.
Post when submitting fried bananas battered on a flat plate, garnish different berries Serve as a dessert with tea or milkshake.

Chocolate dessert "Bird's milk"

Ingredients:

Cream 20% 0.5 l
Sugar 300 g
Eggs 5 pcs.
Dark chocolate (100%) 600 g
Gelatin 45 g
Vanilla 10 g
Butter 180 g

Cooking method:

Soak the gelatin in a small amount water (120 ml). Separate the whites from the yolks. Cool the egg whites and beat until stiff foam. Pour in protein foam dissolved gelatin, heating it to 40 ° C, without stopping whipping. set aside protein mass to the side. Rub the yolks with sugar. Heat the cream, pour it into the yolks, mix the mass, then bring to a boil for a couple. Do not forget to stir so that no lumps form. Once the cream has thickened, remove from heat and refrigerate. Add oil and beat until fluffy. Combine the cream with the protein mass, continuing to beat.
Divide the resulting soufflé in half. In one half, add 200 g of melted chocolate, mix until a uniform color.
Cover a rectangular mold with a rim with oiled foil. Lay out white cream, smooth with a knife or spatula, and then place on top chocolate soufflé. Flatten again and refrigerate to set.
When the soufflé is firm and springy, melt the rest of the chocolate and cover the soufflé in a thin layer, smoothing the surface. Cool well again.
Line the bottom of another larger pan with a piece of foil to space the candies apart.
Remove the soufflé from the refrigerator, cut it into cubes or rectangles, transfer to big shape, turning over chocolate icing way down. Pour the rest of the melted chocolate over the soufflé: use a spoon to work, and try to completely cover the sweets with chocolate. Refrigerate again to set, then transfer to a serving platter.

Mousse homemade dessert with raspberries (strawberries)

Very soft and airy homemade dessert. You can use raspberries or strawberries for it. Blackberries and other similar berries are also suitable. The main thing is that they are tender and soft.

Ingredients:

300 g raspberries;
2 proteins;
50 g of gelatin;
3 art. l. Sahara;
50 ml of water;
1 g vanillin.

Cooking:

Put the berries in a saucepan, add granulated sugar to them, put on the stove. Cooking for small fire about seven minutes for the juice to stand out. Then we cool and rub through a fine sieve, thereby getting rid of the seeds and pulp.
Mix gelatin and 50 grams of water, leave on the table for 20 minutes.
Separate the whites, beat into a fluffy foam.
Add to raspberry juice swollen and melted gelatin, pour vanilla, stir and cool a little, but do not achieve solidification.
Introduce juice into proteins. We continue to beat the mousse for about three more minutes.
Arrange the raspberry foam in portioned dishes, take out to the cold, wait for the dessert to completely solidify.
Decorate when serving fresh berries raspberries. Read more:

Chocolate fondue in the microwave

One of the most simple recipes chocolate fondue. The treat will be cooked in the microwave. You also need to prepare sweets in advance so as not to be distracted later, decorate and serve the table, put sticks or skewers for stringing pieces.

Ingredients:

150 g of chocolate;
100 ml cream;
1 tsp butter.

Cooking:

Pour the cream into a microwave-safe dish and let it heat up for a minute.
We quickly crumble chocolate and butter.
We take out the cream, pour in the chocolate cubes and put the butter, stir so that the pieces begin to melt slightly.
We put the chocolate in the microwave for 10 seconds.
Take out the bowl, stir.
Heat for another 10 seconds and stir again.
Repeat until all pieces are melted.
After that we pour liquid chocolate in a fondue bowl or just in a bowl, serve to an already served table.

If you decide to completely forget about calories or just sit down with a cup of your favorite cappuccino and dream of a piece of sweet happiness, try making one of these unusual desserts.

1. Almond plum cake

Ingredients:
non-stick vegetable oil; ½ cup whole almonds; one and a half cups of flour for baking; 1 teaspoon baking powder; ¼ teaspoon sea salt; 2 pieces of unsalted butter; 1 cup + 4 teaspoons sugar 2 eggs; 1 teaspoon vanilla extract; ½ teaspoon of almond extract; 8 medium-sized plums, pitted, cut into thin slices ¾ teaspoon ground cinnamon; form for baking cupcakes; baking paper; food processor; electric mixer.

Recipe:
Preheat the oven to 180 degrees. Lubricate vegetable oil form for baking cupcakes. Line the mold with baking paper. Chop the almonds. Put it in a bowl, beat with flour, baking powder and salt. Using a mixer, beat the butter in a separate bowl. Add a cup of sugar. Beat well with a mixer. Add eggs, one at a time, beating after each addition. Add vanilla and almond extract, then flour. Pour the mixture into the mold. Arrange the plums over the mixture, flesh side down, close together. In a small bowl, mix cinnamon and 4 teaspoons sugar. Sprinkle the mixture over the plums. Bake the cake for about 50 minutes.

2. Mandarin granita with vanilla

Ingredients:
¾ cup whipping cream, 1 teaspoon vanilla extract 2 teaspoons + 2/3 cups sugar, 3 cups tangerine juice.

Recipe:
Add vanilla extract and 2 teaspoons of sugar to the cream. Cover bowl with cling film and refrigerate overnight. Combine juice and 2/3 cup sugar in a metal bowl. Whisk until the sugar is completely dissolved. Place the mixture in the freezer for 1 hour. Shake well, cover and freeze overnight. Place 2 teaspoons of the cream mixture in each of 6 servings. Make balls from the juice mixture. Put the granite on top of the cream.

3. Wine sherbet

Ingredients:
½ cup water, ½ cup sugar, ¾ cup Riesling, ¾ cup white grape juice, 1/3 cup lemon juice, ice cube tray.

Recipe:
Bring water, sugar and wine to a boil. Then reduce heat for about 5 minutes. Cool the mixture and add the grape and lemon juice. Pour into ice cube trays and freeze. After defrosting, grind in a food processor. Serve with grapes, blackcurrant and mint.

4. Blueberry Cheesecake Bars

Ingredients:
400 g cream cheese, 2 eggs, ¾ cup sugar, 1 teaspoon vanilla, ¾ cup blueberry or other berry jam. Biscuit: ¾ cup unsalted butter, 2 cups baking flour, ½ cup brown sugar, ½ teaspoon salt.

Recipe:
Basis: preheat the oven to 180 C0. Cut the butter into small pieces. Blend all ingredients in a food processor until small lumps form. Using a spatula, spread the mixture onto the baking sheet, evening it out over the entire surface. Bake the biscuit until golden color(about 20 minutes). Bars: Preheat the oven to 180 C0. Whisk cream cheese until homogeneous mass. Whisk eggs, sugar and vanilla into it. Spread jam evenly over hot biscuit, top with cream cheese mixture. Bake for about half an hour. Cool completely and cut into bars.

5. Berry tiramisu

Ingredients:
1 kg. strawberries, 1 kg. raspberries, 1 kg. black currant, 1 kg. blueberries, 2 packs of sponge cake, 400 g of mascarpone, 2 cups of cream, 2 cups of Chambord liqueur, ½ cup of powdered sugar.

Recipe:
Prepare the berries by removing the seeds from them. Leave a few of each type to decorate the top. Add ¾ cup of liquor to the berries and set aside. In a separate bowl, mix together the mascarpone, 1 cup cream and ¼ cup powdered sugar. Beat until smooth. Pour the remaining liquor into a shallow bowl. Gently place the biscuit into the liqueur, then remove and place the biscuit on a serving platter. Add some mascarpone on top of the biscuit. Add a layer of berry mixture on top of the cheese. Repeat layer of cheese and berries until all ingredients are used. Whip the remaining cream and powdered sugar. Pour over the layers of fruit, mascarpone and biscuit. Decorate the tiramisu with berries. Refrigerate for an hour before serving.

6. Poached pear with raspberry puree and whipped cream

Ingredients:
2 pears, sugar, powdered sugar, lemon, water, cardamom, raspberries, cream, vanilla essence/extract.

Recipe:
Peel the pears, remove the core and add the lemon juice. Add 200 g sugar, cardamom and lemon peel to ¾ of a small pot of water. Simmer for about half an hour until the pears are soft (but not too soft). Mix raspberries with 500 g of sugar in a blender. Whip cream, powdered sugar and vanilla extract. Decorate the pear with the mixture.

7. Figs in port wine stuffed with almonds and chocolate

Ingredients:
50g blanched almonds, 20 whole almonds, 50g semi-sweet chocolate chunks, 10 large dried figs(2 hours soaked in port wine).

Recipe:
Preheat oven to 180 C0. Place the blanched and whole almonds on a baking sheet and roast for 8 to 10 minutes until browned and fragrant. Remove the baking sheet from the oven and set aside to let the almonds cool. Separate whole almonds from blanched almonds. Whole almonds will be used as garnish. Pulse the chocolate and toasted blanched almonds in a food processor. Core the figs and open each fig so that there is a round space inside and the entire top is completely exposed. With a small spoon, fill each fig with the almond-chocolate mixture and place top side up on a baking sheet. Bake for 5 minutes (avoid overcooking as the figs don't become hard and dry). After removing the figs, place two whole almonds on top as a garnish. Serve warm.

8. Rice pudding

Ingredients:
¼ cup washed and dried oblong rice 4-5 cups milk 2-3 crushed cardamom seeds 2 teaspoons blanched almonds handful of hot milk soaked saffron 1 teaspoon crushed pistachios 1 teaspoon raisins 2 -3 teaspoons of sugar.

Recipe:
Bring rice, milk and cardamom to a boil. Simmer over low heat until the rice is soft. Add almonds, pistachios, saffron and raisins and continue to simmer for 3-4 minutes. Add sugar. Stir until it completely dissolves. Turn off the fire. Serve warm or chilled.

9. Baklava

Ingredients:
Syrup: 2 cups sugar, 2/3 cup water, 1 lemon, 1 orange, 1.5 cinnamon sticks, 2/3 cup honey. Baklava: 3 and ¼ cups whole almonds, 2 and 1/3 cups walnuts, 1 and ¼ cups of sugar, 1 teaspoon of cinnamon, 2 teaspoons of freshly ground nutmeg, ¼ teaspoon of ground cloves, ¼ teaspoon of salt, 3 pieces of unsalted butter, 1 pack of filo dough.

Recipe:
Syrup: Mix sugar and water. Squeeze lemon and orange juice into the mixture. Add fruit halves and cinnamon sticks. Bring the mixture to a boil over medium heat, uncovered, stirring occasionally until the sugar dissolves. Boil over low heat for 10 minutes. Add honey and boil again. Remove from heat and cool to room temperature. Strain through a sieve. Leave to cool for another 1 hour. Baklava: Preheat the oven to 180 C0. Whisk the almonds walnuts, sugar, cinnamon, nutmeg, cloves and salt. Oil up glass mold for baking. Divide the filo dough in half and place the sheets of dough crosswise into a pile. Cover stack with 2 overlapping sheets food film and then with a damp kitchen towel. Place 2 sheets of phyllo dough in the bottom of a baking dish and brush the top sheet generously with oil. Continue stacking sheets, 2 pcs. at a time, positioning the sheets in each double layer so that they lightly cover the bottom of the pan, generously brushing every other sheet with butter until you have used 10 sheets of filo pastry. After oiling the top layer, spread on top nut mix. Drizzle with 2 teaspoons of oil. Repeat the layering three more times. Finish with 10 more sheets of filo pastry (you use 50 sheets in total). Brush the top with butter and leave the baklava at room temperature so that it hardens slightly (for 10-15 minutes). Cut the baklava into 16 equal rectangles, then cut each piece diagonally in half. Bake the baklava until golden, 50 to 60 minutes. Chill the baklava, then slowly pour the cold syrup around the edges of the baklava, in between all the cuts and up. Refrigerate at room temperature for at least 8 hours.

10. Curry Bananas

Ingredients:
½ cup brown sugar, ½ cup dry white wine, ½ cup orange juice, 2 teaspoons lime juice, 3 teaspoons coconut or regular oil, ¾ teaspoons of curry powder, 4 peeled bananas.

Recipe:
Mix everything except bananas. Arrange the peeled bananas side by side in a baking dish. Pour the resulting mixture on top. Bake for half an hour at 150 C0, adding the mixture regularly.

Oscar Wilde once joked that after good lunch You can forgive anyone, even your relatives. But only if the meal ends with a decent dessert.

Ozhegov's explanatory dictionary says that dessert is fruits and sweet dishes served at the end of dinner. It is symbolic that the word "dessert" is of French origin, because for centuries French confectioners have been and remain trendsetters in the manufacture of cakes and pastries. But the best desserts in the world covered the whole country with their delicious and intoxicating smells. Earth from Foggy Albion to China. Let's make our own "dessert" guidebook and remember how incredible combinations of tart and bitter, sweet and sour, spicy and velvety tastes of the best dessert masterpieces were born.

The World's Best Desserts Made in China and Japan

What we mean by the word "dessert" is missing from the Chinese meal. This does not mean that the largest nation has not ticked off the list of the world's best desserts. It's just that the Chinese use it between meat and fish dishes to bring out their taste. The most common delicacy is "What stretches." These are fruits in caramel. One of the oldest desserts in China rice pudding"Eight Jewels". The role of jewelry in the pudding is played by a filling of eight ingredients: walnuts, water chestnuts, raisins, green and red cherries, candied melon slices, ginger and kumquat (citrus fruit, which is otherwise called the golden apples of the Hesperides), ginkgo nuts. They also pay tribute to ice cream, invented by the Chinese five millennia ago.

It is ice cream that forms the basis of the dessert table in Japan. Made on the basis of green tea, this is truly the best dessert in the world, for the Japanese, of course. Such ice cream is also served as a sauce for the favorite dish of the country's emperors. rising sun – biscuit "Midori". The fantasy of court confectioners has created a three-layer miracle with fresh pineapples, bananas, custard, garnished with whipped cream and carom.