1. Milk semolina soup

Ingredients: semolina, pasteurized milk, chicken egg, butter, sugar, water, salt.

Cooking method. Mix milk and water, put on fire, bring to a boil, add salt and sugar. Pour the sifted semolina into the mixture of milk and water in a thin stream, stirring occasionally, cook for 10-15 minutes until tender. Pour the egg-milk mixture into the prepared soup. Add butter to the soup before use.

2. Rice soup with potatoes and carrots

Ingredients: rice, potatoes, pasteurized milk, water, butter, sour cream, chicken egg, salt.

Cooking method. Pour rice hot water, cook for 60 minutes, rub through a sieve. Cook carrots, rub. Add hot milk, prepared potatoes and carrots, salt to the broth and bring to a boil. Season the soup with the egg-milk mixture.

The technology for preparing the egg-milk mixture: add an egg to hot milk and beat slightly.

3. Pureed oatmeal milk soup

Ingredients: oatmeal, pasteurized milk, chicken egg, sugar, salt, water, butter.

Cooking method. Boil oatmeal until full readiness and rub together with liquid. Salt the resulting broth, add sugar and hot milk, bring to a boil, remove from heat. Season the soup with the egg-milk mixture.

The technology for preparing the egg-milk mixture: add an egg to hot milk and beat slightly.

4. Cauliflower soup

Ingredients:cauliflower pasteurized cow's milk, water for vegetable broth, wheat flour, chicken egg, butter, parsley.

Cooking method. Boil cabbage until tender in water and rub. Prepare the egg and milk mixture separately and white sauce... Add the sauce to the vegetable broth with mashed cabbage, salt and bring to a boil. Then remove from heat and season the soup with the egg-milk mixture, butter, parsley.

The technology for preparing the egg-milk mixture: add an egg to hot milk and beat slightly.

5. Vegetarian soup with noodles

Ingredients: vegetable broth, carrots, parsley root, butter, potatoes, noodles, sour cream 20% fat, parsley, salt.

Cooking method. Chop the carrots and parsley root, sauté in a small amount of vegetable broth, adding oil. Chop potatoes finely. Dip vegetables and potatoes into the vegetable broth, salt, cook until tender. Boil the vermicelli separately, drain the water, combine with the vegetable broth, bring to a boil. Season the soup with sour cream before use.

6. Vegetarian rice soup with vegetables

Ingredients: rice; carrots, potatoes, parsley root and parsley, tomatoes, butter, vegetable broth, low-fat sour cream, salt.

Cooking method. Finely chop the carrots and parsley root and sauté in a small amount of vegetable broth, adding oil. Add rice to hot vegetable broth, bring to a boil and cook for about 30 minutes. Then add sautéed carrots and parsley, tomatoes and finely chopped potatoes to the boiling broth, cook for another 10-15 minutes until tender. Before serving, season with sour cream, sprinkle with parsley.

7. Vegetarian potato soup

Ingredients: vegetable broth, carrots, potatoes, onion, tomatoes, parsley root and parsley, butter, low fat sour cream, salt.

Cooking method. Finely chop carrots, onions, parsley root and sauté in a small amount of vegetable broth (or water), adding oil. Pour the carrots, onions and parsley prepared in this way with vegetable broth and bring to a boil, then salt, add finely chopped potatoes and tomatoes, cook for 15–20 minutes until tender. Before serving, sprinkle with parsley (you can use dill), season with sour cream.

8. Slimy pearl barley soup in milk with egg

Ingredients: pearl barley, pasteurized milk, butter, egg white, sugar, water.

Cooking method. Pour pearl barley cold water and cook covered over low heat for at least 2.5-3 hours. Then rub the resulting mass through a sieve along with the liquid, bring to a boil again and strain. Season the soup with a mixture of warmed milk and raw egg white (no yolk!), Add sugar. Add butter to the soup before serving.

9. Boiled beef

Ingredients: beef without fat and tendons (tenderloin), carrots, parsley root, onions, salt.

Cooking method. Cut the meat into large pieces and put in cold water, cover the saucepan (saucepan) with a lid, bring to a boil and remove the foam from the surface of the broth. Then cook over low heat for 2–2.5 hours. At the end of cooking, cut the meat into portions and reheat in the broth.

10. Boiled meat dumplings from beef

Ingredients: beef, pasteurized milk, wheat flour, chicken egg, butter, salt.

Cooking method. Pass the beef through a frequent grinder grid 2-3 times, salt. Prepare a white sauce, cool and, stirring continuously, add to the prepared minced meat. Then add an egg to the minced meat, mix well. Form a false dumpling from the minced meat of the dining room - round small balls. Moisten a saucepan with water, put the knels in it, pour warm water, bring to a boil and steam or simmer until tender (the knels should float). Sprinkle with butter before use.

Cooking technology for white (milk) sauce: in a pan-dried wheat flour pour hot milk in a thin stream, stirring until homogeneous mass.

11. Meat roll, stuffed with omelet

Ingredients: beef, wheat bread, pasteurized milk, water, chicken egg, butter, salt.

Cooking method. Pass the beef through a meat grinder twice, mix with soaked in water and squeezed bread, pass through a meat grinder again, add salt, mix well. Prepare a steam omelet from milk and eggs, chill. Put the prepared minced meat in a thin layer on a cloth moistened with water, put an omelet in the middle, roll the minced meat in the form of a roll, transfer to a baking sheet moistened with water, and cook in steam or in water. Drizzle with oil before serving.

12. Steamed meatballs

Ingredients: beef without fat and tendons (tenderloin), rice, butter, chicken egg.

Cooking method. Pass the meat through the frequent grate of the meat grinder 2-3 times. Cook viscous porridge from rice in water and cool. Combine porridge with meat, pass the resulting mass twice more through a meat grinder, add pre-melted butter to the resulting mixture. Form the meatballs, cover them with water, boil for 5-10 minutes. Serve with butter.

13. Steamed meat pudding

Ingredients: beef without fat and tendons (tenderloin), semolina, butter, chicken egg.

Cooking method. Boil the meat, then mince it twice. Boil semolina porridge in water. Combine the meat with porridge, add raw egg yolk and beaten white to the mixture, then mix everything carefully, put in a greased frying pan, flatten the top and bring the pudding to steam until cooked. Serve with butter.

14. Steam potato croquettes in an omelet

Ingredients: beef tenderloin, potatoes, butter, egg, pasteurized milk.

Cooking method. Boil the beef in water without salt, mince it. Boil potatoes and rub through a sieve. V mashed potatoes add milk and butter, mix the mass and make cakes from it, on which to put the prepared meat. Form croquettes. Put the croquettes in a greased frying pan, pour over the egg-milk mixture and steam until cooked. Serve with butter.

The technology for preparing the egg-milk mixture: add an egg to hot milk and beat slightly.

15. Cod fillet baked in milk sauce

Ingredients: cod fillet, wheat flour, pasteurized cow's milk, butter, salt.

Cooking method. Simmer fillet in water for 10-15 minutes. Then put the prepared pieces of fish on a baking sheet, pour over the sauce, sprinkle with oil and bake in the oven.

Cooking technology for white (milk) sauce: pour hot milk into the wheat flour dried in a pan in a thin stream, stirring until a homogeneous mass is obtained.

16. Fillet sea ​​bass boiled

Ingredients: fillet of sea bass, onions, salt, butter.

Cooking method. Cut onions and carrots into strips. Put the fillet on a baking sheet, cover with hot water, add carrots and onions, salt, cook until tender over low heat for 10-15 minutes. Serve with butter.

17. Pike perch dumplings

Ingredients: pike perch carcass, white wheat bread, butter, cream.

Cooking method. Prepare the fish by removing the scales, head and entrails, rinse, free from bones, cut into pieces. Prepare minced meat from fish, bread and cream and beat it thoroughly. Form dumplings, place in a greased frying pan, pour over with cold water, bring to a boil, simmer at low boil for 5 minutes. Serve with butter.

18. Steamed pike perch fillet soufflé

Ingredients: pike perch, butter, wheat flour, chicken egg, pasteurized milk.

Cooking method. Gut the fish, cut in half, boil one half, cool and pass through a frequent grinder twice with the rest of the fish. Then prepare a thick white sauce, add it to minced fish, add raw yolk and pre-melted butter. Stir the resulting mixture thoroughly, add the whipped protein into it, put in a greased container and steam until cooked. Serve with butter.

Cooking technology for white (milk) sauce: pour hot milk into the wheat flour dried in a pan in a thin stream, stirring until a homogeneous mass is obtained.

19. Buckwheat viscous milk porridge, pureed

Ingredients: buckwheat groats, pasteurized milk, butter, salt.

Cooking method. Dilute milk with boiled water, bring to a boil, add salt, add cereal, then reduce heat to minimum and bring cereal to readiness. Wipe the viscous hot porridge and heat at 80 ° C. Serve with butter.

20. Mashed potatoes

Ingredients: potatoes, pasteurized milk, butter, salt.

Cooking method. Boil the potatoes in salted water until tender, drain the water. Rub the potatoes, pour hot boiled milk into it, mix until smooth. Serve with butter.

21. Curd pudding

Ingredients: semi-fat non-acidic cottage cheese, semolina or wheat groats, chicken eggs, pasteurized milk, low-fat sour cream, butter.

Cooking method. Add milk and egg yolk to the grated cottage cheese, then, stirring occasionally, add semolina, and stir everything thoroughly. Separately beat the egg whites into a thick foam, add the resulting foam while stirring to curd mass... Put the mass on a greased baking sheet, smooth and spread sour cream on the surface. Bake in the oven. Drizzle with sour cream before serving.

22. Carrot and apple soufflé

Ingredients: apples, carrots, pasteurized milk, semolina, chicken eggs, butter, sour cream.

Cooking method. Grate the carrots, boil in a little water until half cooked, add the apples cut into pieces (without the peel) and rub. Dilute the resulting mass with milk, salt, bring to a boil, add semolina and, stirring, cook for 10 minutes. Then slightly cool the mass and add the egg yolk to it. Beat the whites separately until a thick foam, add them to the carrot mass while stirring. Place the soufflé in a greased dish and bake or steam.

23. Curd cream

Ingredients: low-fat cottage cheese, butter, chicken egg, sour cream, pasteurized milk, sugar, vanillin to taste.

Cooking method. Rub the cottage cheese. Separate the yolk, pour it into a separate container, add sugar there and grind, add milk to the resulting mass, put on fire and, stirring, heat, but do not bring to a boil. Cool the heated mass, add cottage cheese, butter, vanillin and sour cream to it. Mix the resulting mass thoroughly again, put on a prepared dish. Spray on the surface of the cream icing sugar.

24. Curd soufflé with cookies

Ingredients: fresh, non-acidic, low-fat cottage cheese, sugar, non-fatty unsweetened cookies, chicken egg, pasteurized milk, butter, low-fat sour cream.

Cooking method. Finely crush the cookies and mix with sugar, add milk, let soak for 15 minutes. Rub the cottage cheese, separate the egg yolk from the protein, melt the butter, beat the protein. Combine the mass of cookies with yolk, grated cottage cheese, melted butter, whipped egg white. Transfer the soufflé into a greased dish, flatten the top and steam. Drizzle with sour cream before serving.

25. Homemade cottage cheese

Ingredients: pasteurized milk.

Cooking method. Place a metal container with milk in a wide saucepan with water. The water should be up to half the height of the container. When the milk boils, reduce heat to low and simmer the milk in a water bath until it curdles to a curd state. Cool and strain through a sieve.

Cottage cheese can also be prepared using kefir: bring 500 ml of milk to a boil and add 200 ml of kefir to it.

26. Rice milky viscous porridge

Ingredients: rice, pasteurized milk, butter, salt.

Cooking method. Pour rice into boiling water, then reduce heat and wait for thickening, pour in boiling milk, salt, mix thoroughly and close with a lid. Bring the porridge over low heat until cooked. Serve with butter.

27. Buckwheat milky viscous porridge

Ingredients: buckwheat groats, pasteurized milk, butter, water, salt.

Cooking method. Combine milk with water, bring to a boil and add buckwheat, salt and cook under a lid over low heat until tender. Wipe hot porridge and reheat to 80 ° C in a water bath. Serve with butter.

28. Steamed semolina soufflé

Ingredients: semolina, pasteurized milk, butter, sugar, chicken egg.

Cooking method. Combine milk with water, bring to a boil, add cereals, reduce heat and simmer for another 10 minutes. Separate the white from the yolk, beat the white. Remove the porridge from the heat, add the yolk, sugar and butter, mix everything thoroughly, then add the whipped protein. Place the soufflé in a greased dish and steam

29. Vegetable mixed puree

Ingredients: cauliflower, carrots, green pea, green beans, pasteurized milk, butter, sugar.

Cooking method. Boil vegetables, except carrots, in water. Stew carrots in a little milk. Boiled vegetables and stew carrots connect and mince using a fine grid. Pour hot milk and butter into the resulting mass, mix thoroughly, add sugar. Serve with butter.

30. Rice roll with fruit

Ingredients: rice, pasteurized milk, chicken egg, butter, sugar, dried apricots, apples.

Cooking method. Rinse the rice, dry it and grind it in a coffee mill. Combine milk with water, add ground rice and cook porridge, add sugar, egg and butter to it, stir thoroughly and cool at room temperature. Then spread the porridge on gauze moistened with water in a layer 1 cm thick. Finely chop the apples and dried apricots and put them in the middle of the rice cake, then roll them up, put them on a baking sheet or frying pan, previously oiled, and steam. Serve with butter.

31. Steam omelet

Ingredients: chicken eggs, pasteurized milk, salt, butter.

Cooking method. Combine milk and eggs in a container, salt, stir well. Grease a baking sheet with oil, pour the prepared mixture into it, steam. Serve with melted butter.

32. Omelet in white sauce

Ingredients: pasteurized milk, butter, chicken eggs, wheat flour.

Cooking method. Add eggs to milk, beat lightly, pour the mixture into a greased frying pan, steam, cool and chop. Add chopped omelet and butter to a thick white sauce.

Cooking technology for white (milk) sauce: pour hot milk into the wheat flour dried in a pan in a thin stream, stirring until a homogeneous mass is obtained.

33. Snowballs with fruit gravy

Ingredients: egg white, strawberries, sugar, potato flour, vanilla to taste.

Cooking method. Beat the egg white in a thick foam and, without stopping the process, add sugar and vanilla. In a saucepan, bring water to a boil, reduce heat to low, and add whipped egg whites into boiling water with a tablespoon. After 3 minutes, turn the snowballs over, close the pan with a lid, remove from heat. After 5 minutes, transfer the snowballs to a sieve with a slotted spoon, wait for the water to drain. Prepare strawberry jelly from strawberries, sugar and flour. Put the finished snowballs on a dish and pour over them with jelly.

Jelly preparation technology: dilute potato flour with cold water to a liquid state, add sugar and mashed strawberries. Put on fire and stir vigorously until the liquid boils. Let it brew under the lid to enhance the strawberry flavor.

34. Carrot juice with cream

Ingredients: carrots, cream, water.

Cooking method. Grate the carrots on a fine grater. Pour boiled cold water into it, mix well, squeeze through cheesecloth and combine with cream.

At all times, the attitude to bread was special, respectful, it was not for nothing that the proverb went that BREAD IS ALL THE HEAD. And throwing away bread from time immemorial was considered a great sin. But what to do if bread, which yesterday was so fresh and soft, today has already become stale and not appetizing?

The answer is unequivocal: you need to give bread a second life!

There are many recipes in which stale bread is the main ingredient. I would like to suggest one recipe. Stale bread, prepared in accordance with it, is perfect for breakfast, and just for tea - instead of a bun.

Ingredients required for the preparation of this dish, in addition to the loaf itself stale bread, no doubt, every housewife has it. And the time spent on preparing stale bread in this way will only take 15 or even 10 minutes!

So, we are preparing bread, fried in a milk-egg mixture with sugar.

Cooking method:

	Cut the stale loaf white bread slices like sandwiches. Each should be about a centimeter thick.
	Cooking milk and egg mixture. Just beat the required amount of milk and eggs together with a whisk or mixer.
	Preheat a little in a frying pan vegetable oil- as for conventional frying. Moisten each piece of bread on both sides in a milk and egg mixture.
	And then put the bread in a pan and fry over medium heat, also on each side, until golden brown.
	It usually takes a couple of minutes for each side.
	After the bread is toasted, put it out of the pan on a plate and sprinkle each piece with 1 teaspoon of granulated sugar. The result is soft and tender delicious buns with sugar, just melt in your mouth! Enjoy your tea!

Soups are included in almost all diets as a first course. Below are briefly discussed technologies for making dietary soups.

Specific recipes for soups for the corresponding numbered diet tables according to Pevzner are given in the "Recipes" section.

Slimy soup

Slimy soups are soups that do not contain extractive substances of meat, fish, mushrooms, vegetables. Slimy soups do not contain dietary fiber.

Mucous soups are included in the menu of diets that maximally sparing the gastrointestinal tract mechanically and chemically - these are dietary tables №№ 0, 4 (secondary broth is used), No. 1a, 1b(slimy soups are prepared with the addition of milk).

How to make slimy soup... The groats are sorted out, washed (except for semolina and ground), poured into boiling water, cooked until tender. Semolina boil for 10-15 minutes, rice - up to 50 minutes. The finished broth is filtered through a sieve, but the cereal is not rubbed. The finished slimy broth is boiled. To improve taste qualities and appearance of mucous soup, an egg-milk mixture is added to it.

How to cook milk and egg mixture... Stir the whisked yolks with hot milk or cream thoroughly. Pour the mixture into the soup, add sugar, salt if necessary, stir. Slimy soup with the addition of an egg and milk mixture can be heated, but not boiled, as flakes will form due to curdling egg white... Butter is added to the finished slimy soup.

Mashed soup

The mashed soup is prepared similarly to the mucous one with the only difference that after straining the mucus, the cereal is wiped through a sieve. Mashed soup is included in the menu of less gentle diets and has a higher nutritional value.

Puree soup

The puree soup is made from meat, cereals, vegetables, fish, is well absorbed by the body and has a delicate texture.

Puree soups are included in dietary tables with mechanical sparing - No. 1b, 4b, 5a, 5p, 13.

How to make puree soup. Pass 2-3 times through a meat grinder with a frequent grid (you can rub through a sieve) boiled or vegetable stew... Add milk sauce or a thick broth to create an even consistency. Season the soup with a milky-egg mixture, sour cream or butter.

Puree soup made from vegetables is fortified with juices from carrots, tomatoes, yeast drink, bran broth. Before serving, the prepared soup is sprinkled with chopped herbs.

Milk soup

Milk soup is a highly nutritious product, well absorbed by the body, improves liver function and weakly stimulates gastric secretion.

Milk soups are included in the menu of dietary tables No. 1, 5a, 5, 11, 12, 13, 15.

For the preparation of milk soup, cereals, pasta, carrots, pumpkin, cauliflower are used. Pasta, millet, rice, pearl barley, oatmeal boil in boiling water for several minutes. The milk soup itself is cooked over low heat so that the milk does not burn.

Vegetarian soup

Vegetarian soup it is prepared on vegetable broths that contain nitrogen-free extractive substances that promote active stimulation of gastric secretion.

Vegetarian soups are included in the diet table menu No. 1, 2, 5a, 5, 7, 8, 9, 10, 11, 12, 13, 15.

How to make vegetarian soup. First, a vegetable broth is prepared. Vegetables are cleaned, washed twice in running water, dipped in boiling water, cooked over low heat until tender, after which the broth is filtered. Refueling vegetarian soups are recommended for patients who are contraindicated in meat and fish extractives. To improve the taste of vegetables, they are sautéed (lightly fried or stewed with butter), if there are no contraindications. For diet tables №№ 5, 7, 10 vegetables are stewed in a small amount of vegetable broth. Vegetarian soup is not cooked for a long time, since prolonged boiling destroys the taste, appearance of the dishes and the vitamin composition. Ready soup should be infused for 15-20 minutes. The oil is added to the pot before serving the soup.

Vegetarian borscht and cabbage soup are prepared with vegetable broth.

How to cook beetroot broth... Peel the red beets, rinse, finely chop or grate, pour double the amount of hot vegetable broth in relation to the vegetables. Add vinegar, bring to a boil and leave on the edge of the stove for half an hour, then strain and add to the finished borscht. Ready dish seasoned with butter, sour cream, finely chopped herbs.

Beef broth soup

Soup on meat broth contains extract substances that increase the secretory function of the stomach.

Mashed soups in meat broth are included in the menu therapeutic diets No. 4b, 13; not rubbed - No. 2, 3, 4c, 11, 15... Slimy soup with meat broth is included in the diet menu №4 . Meat soups for diets No. 3, 4, 4b cooked in a secondary broth.

In meat broth, transparent and refueling soups with cereals, vegetables, cabbage soup, pickles, borscht.

How to cook soup with meat broth... The method of preparation is similar to vegetable broth soups. To prepare bone broth, chopped beef bones (veal and pork bones pre-fried in the oven to improve the taste of the broth). The bones are placed in cold water, brought to a boil and simmered for 4 hours. As fat forms on the surface of the broth, it must be skimmed off. Roots and onions are added to the broth 1 hour before the end of the cooking process. The finished broth is filtered. The meat and bone broth is cooked in the same way - first, the bones are cooked for 3 hours, then the meat is added and everything is cooked for another 1.5 hours.

Fish broth soup

Soups on fish broth are prepared as refueling soups.

Fish broth is prepared on fish heads without gills, fish eyes, their bones, fins, and skin, twice washed in running water. All this is cooked along with the roots over low heat under a closed lid for 1 hour. During cooking, it is necessary to remove scale and fat from the surface of the broth. You can also use the broth after boiling the fish itself.

Fish broth is used in the preparation of clear, puree, dressing soups.

For the preparation of a transparent soup, use a drawing of fish caviar. For 1 serving of broth, take 10 grams of thoroughly pounded fish roe, which is first mixed with a small amount of water, and then with 50 ml of water. The resulting mass is poured into a hot broth, salt is added, cooked for half an hour over low heat and filtered again.

Mushroom broth soup

Mushroom broth soups contain extractives, increasing the secretory function of the stomach and improving appetite. These soups are contraindicated in diseases of the liver, gallbladder, stomach, pancreas, intestines, kidneys, cardiovascular system.

Mushroom soups are included in the diet table menu №№ 11,12,15 ... For diet table №2 it is allowed to use only mushroom broth without mushrooms.

How to cook mushroom broth. Mushroom broth made from dried porcini mushrooms, which are washed with warm water and soaked in cold water for 2-3 hours. After that, the mushrooms are boiled in the same water until tender. The finished broth is filtered, boiled mushrooms are added, with the exception of dietary table No. 2.

Fruit and berry soup

Fruit and berry soup is prepared from fresh, dried, canned fruits and berries with the addition of rice, noodles, noodles, rice pudding.

How to cook fruit and berry broth... Fruit and berry broth, used to make the soup, is prepared from dried fruits and berries, which are pre-washed twice in running water, then poured with water and boiled over low heat with the lid closed until tender. Sugar is added to the ready-made broth.

Green cabbage soup

How to cook green cabbage soup... Sorrel gets over, washed. Onions and carrots are cut into small cubes, fried with butter, add flour and continue frying for 1-2 minutes. After that, add meat or vegetable broth, chopped potatoes. All this is being cooked. Salt and sorrel are added 10-15 minutes before cooking. Cabbage soup is served with sour cream.

ATTENTION! The information presented on this site is for reference only. We are not responsible for the possible negative consequences of self-medication!

Creams are prepared from thick (containing at least 20% fat) cream, eggs, milk, sugar, fruit puree and gelatin, as well as various flavoring and aromatic products.
The creams are prepared as follows: chilled cream is thoroughly whipped, at the same time an egg-milk mixture is prepared, into which flavoring and aromatic substances (depending on the name of the cream), dissolved gelatin are introduced, the mixture is combined with whipped cream, poured into molds and cooled.
The cream intended for the manufacture of the cream is pre-filtered and then poured into a pastry kettle or other clean chilled dish, filling it by 1/3 of its volume. Place the dishes on ice or in a cold room and whip the cream until a thick, fluffy foam forms (the whipped cream should adhere well to the pastry broom).
A small amount of powdered sugar is added to the whipped cream for added stability.
Whisk the cream immediately before preparing the cream, as otherwise it will lose its splendor and form a sludge.
To prepare the egg-milk mixture, the eggs are ground with sugar, combined with boiled milk and, stirring continuously, the mixture is heated to 70-80 °.
Pre-soaked and then squeezed gelatin is put into the prepared mixture, allowed to dissolve, after which the mixture is filtered, cooled to 25-30 ° and, in accordance with which cream needs to be prepared, additional flavoring and aromatic products are introduced into it: vanillin, liqueur, cocoa, coffee, toasted nuts, etc.
The prepared mixture is poured into the whipped cream with continuous stirring, the cream is immediately poured into molds, which are then placed on ice or in a refrigerator.
The cream can be prepared without the egg-milk mixture. In this case, powdered sugar and the necessary flavoring and aromatic products are introduced into the whipped cream, stir thoroughly, pour the cream into portioned dishes and cool.
Immediately before serving, the mold with the cream is immersed in hot water (about 70s) for a few seconds, then taken out of the water, covered with a plate, tipped upside down and, shaking slightly, the mold is removed.
The cream is served on dessert plates or in bowls.
When serving, the cream is poured with fruit syrup or syrup with wine in the amount of 20-30 g per serving.

VANILLA CREAM (CREAM)

Soak gelatin in cold water. Strain the cream, cool and beat. To prepare the egg-milk mixture, beat the eggs in a saucepan or saucepan, grind thoroughly with sugar, and then combine with boiled milk and, stirring continuously, heat the mixture to 70-80 °. Squeeze the soaked gelatin, add it to the prepared mixture, let it dissolve completely, then add vanillin or finely chopped vanilla that is well pounded with sugar, stir thoroughly, strain and cool the mixture to 25-30 °.
Combine the whipped cream with the egg-milk mixture, pour the cream into molds and cool. When serving, pour over the syrup and wine.
Cream 50, sugar 15, milk 20, eggs 15, gelatin 2, vanillin 0.05 or vanilla 1/10 stick; for syrup: wine 5, sugar 10, water 15.

STRAWBERRY CREAM

Sort the strawberries, rinse with cold water, and then rub through a hair sieve. Put the resulting puree in a porcelain or earthenware dish and put in the cold.
Combine whipped cream with mashed strawberries, stir well, then pour in the cooled egg-milk mixture with gelatin with continuous stirring, quickly pour the cream into molds and place in the refrigerator.
Cream from others fresh berries(raspberries or black currants) are prepared in the same way.
When serving, pour over the cream with berry syrup.
To prepare the syrup, wipe the prepared berries, add to the hot sugar syrup and refrigerate.
Garden strawberries 12, cream 40, sugar 15, milk 20, eggs 9, gelatin 2; for syrup: wine 5, sugar 10, water 15.

COFFEE CREAM

Combine the whipped cream with the egg-milk mixture, which is prepared as follows. Grind the egg yolks thoroughly with sugar. Add strong milk to milk natural coffe, heated to a boil, strain and then, stirring with a wooden jar, pour into the yolks, ground with sugar.
In the future, prepare the egg-milk mixture and cream in the same way as in the manufacture of vanilla (butter) cream.
Cream 50, sugar 15, milk 20, eggs 9, gelatin 2, vanillin 0.05 or vanilla 1/10 stick, ground coffee 5.

CHOCOLATE CREAM

Prepare chocolate cream in the same way as coffee cream, replacing coffee with chocolate or cocoa powder.
Cream 50, sugar 15, milk 20, eggs 9, gelatin 2, vanillin 0.05 or vanilla 1/10 stick, cocoa powder 3 or chocolate 5.

NUT CREAM

Prepare hazelnut creams in much the same way as other whipped creams. Walnuts peel, put on a baking sheet or frying pan and dry slightly in an oven, stirring occasionally. After that, free the nuts from the shell, chop finely, and then grind thoroughly in a mortar and mix with granulated sugar or powdered sugar.
Combine prepared nuts with whipped cream and eggs, crushed with sugar, pour the nut cream into molds, then cool well.
To improve the quality of the cream, the nuts should be caramelized beforehand. Pour the prepared nuts into a cast iron pan, add sugar slightly moistened with water (about 5 g of sugar per 20 g of nuts) and heat, stirring continuously. Chop the nuts prepared in this way and add to the cream.
Cream 45, sugar 15, milk 20, eggs 9, walnuts (kernel) 5, gelatin 2.

CREAM WITH BISCUIT AND RAISINS

Sort the raisins, rinse with warm water, put in a bowl, cover with hot water and boil for 5 minutes, and then put on a sieve and dry.
Cut the finished biscuit into small cubes.
Combine the prepared products with vanilla (butter) cream, put finely chopped vanilla pounded with sugar, stir, pour into molds and cool.
This product can be prepared in another way: cut the biscuit into thin slices, put them on the bottom of the mold and pour over the cream mixed with raisins.
Before serving, carefully remove the cream from the molds and pour over the syrup and wine.
Cream 50, sugar 15, milk 20, eggs 9, gelatin 2, vanilla g / 10 sticks, ready-made biscuit 10, raisins 10; for syrup: sugar 10, wine 5, water 15.

CREAM WITH MERENGS
In cream (500 g), whipped into a thick foam, add powdered sugar (100 g), cherry liqueur (50 g), vanillin to taste and 4 meringue cakes, crumbled in large pieces; Put everything in a mold and freeze for two hours. Ready cream transfer to a dish, pour over the grated fresh strawberry or raspberry sauce (250 g) with sugar (80 g).

VANILLA CREAM WITH SOUR CREAM

This cream is prepared from sour cream of the highest and 1st grade, with a fat content of at least 30%.
Strain the sour cream through cheesecloth into a pastry pot and put in the cold. Simultaneously prepare an egg-milk mixture with gelatin and add vanillin to it. Beat the cooled sour cream with a pastry broom until a thick mass is formed and, with continuous stirring, pour the egg-milk mixture into it.
Pour the prepared cream immediately into molds and refrigerate.
Vanilla cream made from sour cream, as well as from whipped cream, pour over
fruit and berry syrup or syrup with dessert wine.
Sour cream 25, sugar 15, milk 50, eggs 9, gelatin 2, vanillin 0.05 or vanilla 1/10 stick; for syrup: wine 5, sugar 10, water 15.

BABKA (CHARLOTTE) WHIPPED CREAM

Pour a small amount of transparent into a special mold. fruit jelly and let it harden with a thin layer. Cut the finished biscuit into cubes, the length of which should correspond to the height of the mold.
Place pieces of biscuit neatly on the walls of the form, fill the middle with vanilla (butter) cream and cool.
Before serving, immerse the form in warm water for a few seconds, put the grandma on a vase and decorate with fruits, which pour a small amount of berry puree.
Serve the remaining puree separately.
Cream 50, sugar 15, milk 20, eggs 9, gelatin 2.5, vanilla 1/10 sticks, ready-made biscuit 20, apples 40, apricots 20, cherries or cherries 20; for mashed potatoes: raspberries 20, sugar 20, water 15.