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Mousse with almonds and caramel sauce

Mousse with almonds and caramel sauce

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Mousse: put the sugar and 2 tablespoons of water in a saucepan, mix until the sugar melts. Remove the pan from the heat and add the liquid cream (preheated). Mix all then add the gelatin prepared according to the instructions on the envelope. Mix well until the gelatin melts and is incorporated with all the ingredients. Leave to cool and during this time whip the whipped cream which is added over the obtained composition. In a tray with a baking sheet, put them in the oven to brown the almond flakes a little, which will be put in the cream obtained after cooling.

Pour this composition into a special form for mousse greased with walnut or almond oil, put the lid on and let cool for 2-3 hours.

During this time, the caramel is made as follows: in a saucepan, put the sugar with 1 tablespoon of water on the fire, mix continuously until they will caramelize (until it becomes a brown color), do not keep it on the fire for long after become a brown color because it will change its taste (bitter). Leave to cool.

After the 2-3 hours have passed, remove from the mold on a plate, pour over the cooled caramel and sprinkle with grated chocolate (if you only have chocolate in the house, it can be melted and then spread on a plate with a spatula, leave cold and then with a knife scrape to form grated chocolate) then add almond flakes.

Good appetite!

Mini tarts with salted caramel

* The images of the products are for presentation, the shades used for the models are indicative and may vary.

** Food coloring is soluble and can stain the tongue / hands, it is recommended to consume with caution.

*** ATTENTION: our products contain allergens!

Allergens: eggs, milk, gluten, peanuts and derived products, soy lecithin, nuts (nuts, hazelnuts, pistachios, nuts)


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Gingerbread with almonds and candied fruit

Gingerbread with almonds and candied fruit. In addition to the classic gingerbread recipes, with and without honey, I chose to make a gingerbread with candied fruit, with almonds, a little different from the classic ones. I chose orange and lemon peels, various spices and flavors reminiscent of Christmas. And yes, I really smelled Christmas in the house and I felt great!

Rum glaze it gives them a special flavor and prevents the drying of these cut gingerbreads. They can be cut into different shapes and can be decorated like this & # 8211 see here how.

These gingerbreads are prepared 2-3 weeks before being eaten because at first they are hard but then they melt with each passing day.

Mousse with almonds and caramel sauce - Recipes

1)Chocolate and almond cake:

v 175g semi-sweet dark chocolate, pieces

v 3oua, separate the egg whites from the yolks

v 3 / 4cupa of ground almonds

2)Cherry mousse:

v 1 cherry jar in syrup (796ml jar with cherries without symbols)

v 7g gelatin powder (unsweetened)

v 1/2 teaspoon almond essence

v 1 cup (250ml) whipped cream

v 1 / 2cup the syrup from the compote

1) Cake with chocolate and almonds

Preheat with the oven to 180C. Take a round cake shape with a diameter of 20 cm, and grease the base and its edges well. Cut a baking paper the size of the base and place it inside.

Melt the chocolate in a bain-marie and let it cool a bit.

Rub the butter well (at room temperature!) With the sugar with the mixer.

Add the three yolks one at a time, mixing the composition well after each yolk.

Then add the melted chocolate, one at a time, then one at a time add the ground almonds and breadcrumbs. Mix until smooth.

In another bowl, beat the egg whites well. These are added little by little, to the chocolate composition. Using a spoon or spatula mix gently, being careful not to rub.

Put this composition in the prepared form and level it (the composition is quite consistent!)

Place in the oven and keep for 25-30 minutes (if you touch the middle of the cake lightly, the dough should be soft but return immediately to its original shape! Do not keep it in the oven until it dries!)

Remove from the oven and pass a knife around the shape to detach it on the edges, leave it in the form until it cools.

When it is cold, remove it from the mold, peel off the paper from the back (bottom!). If you do not serve it immediately, you can keep it in the refrigerator wrapped in plastic wrap.

Strain the cherries from the syrup, keeping the syrup.

Sprinkle gelatin in 1/4 cup (50ml) of cherry syrup, and set aside.

The cherries (check that they have no symbols.) Are put in a blender (the recipe specifiesnot in food processor. ), add the sugar and mix well until they become like a puree. This puree is then passed through a sieve. The obtained content is put on medium heat, mix and when it starts to steam add gelatin. Keep on medium heat, stirring. continuously until the gelatin melts. Then set aside until cool. Add the almond essence.

In a bowl, beat the whipped cream well and then add it one by one to the cherry puree. Mix carefully until it is homogenous and pour it evenly in 6 glasses (plates, or whatever you want to present the foam in!). put in the fridge and keep until the composition hardens, about 3 hours.

3) For cherries in cognac

Check the dehydrated cherries, they have no symbols, place them in a bowl and add 1/3 cup (75ml) of the preserved syrup. Put on the fire until they start to boil. Reduce the heat and let them boil (uncovered!) About 5-6 minutes until the cherries soften a little. Take them off the heat, pour them into a glass bowl and add the cognac. Let cool!

Cut the cake in half! Cut it in half into 6 slices and you can keep the rest in the fridge or freezer. cognac.)

Place the slices on a plate, and decorate them with a whipped cream.

Place next to tablespoons of cherries in cognac and glasses (saucers!) With cherry foam that you decorate with grated chocolate or chocolate curls.

& # 8211 Cheesecake with chocolate mousse

This cheesecake was a real surprise. Incredibly creamy and so good that we hit the last slice. The combination of vanilla cheesecake and chocolate mousse was very successful and I would repeat it anytime, maybe with other seasonal fruits, such as cherries or raspberries.


  • 600g cream cheese
  • 200g sour cream
  • 4 eggs
  • 150g sugar
  • 1 teaspoon vanilla extract
  • 150g dark chocolate
  • 100ml liquid cream
  • 400ml whipped cream with 2 tablespoons of powdered sugar
  • Strawberry sauce with cardamom:
  • 200g strawberries, sliced
  • 50g old
  • 2 cardamom pods, crushed
  1. For the crust, crush the biscuits well then mix with the melted butter. Transfer the composition to a round tray and press well with your fingertips or the bottom of a glass.
  2. For the filling, combine all the ingredients in a bowl and mix well. Pour the filling over the crust.
  3. To bake the cheesecake, seal the tray with aluminum foil, then place in a larger tray and pour the water around. Bake at 160C for 1 hour. It needs to thicken, not grow, and baking in a bain-marie does just that.
  4. When it is ready, take it out of the oven and let it cool completely.
  5. For the chocolate mousse, heat 150ml of liquid cream, then remove from the heat and add the dark chocolate, broken into pieces. Leave to rest for 5 minutes then mix until smooth. Allow to cool to room temperature then incorporate the whipped cream. Pour the mousse over the cheesecake and let it cool for a few hours.
  6. For the sauce, the strawberries are pureed. Put in a bowl with the sugar and cardamom and cook for 5-10 minutes. Remove from the heat and allow to cool, then remove the cardamom and pass the sauce through a fine sieve.
  7. Serve the cheesecake with strawberry sauce.


This cheesecake was a real surprise for me. I love cheesecake and I love chocolate mousse, but I wasn't expecting them to taste so good combined in the same dessert & # 8211 chocolate mousse cheesecake. Topped with a strawberry sauce, this cheesecake turns into a delicacy and I will surely be making it again soon, maybe in a different flavor combination because I like variety.

VIDEO! Two recipes: Sandwich with prosciutto and pesto sauce / Pears with almonds and caramel

Dragos Bercea and chef Nicolai cook together two delicious recipes: prosciutto sandwich and pear with almonds and caramel.

Sandwich ingredient:

Desert ingredient:

Desert: Cut the pear in half, dig in the middle to remove the spine and cut a little at the ends. Put them in the pan, add a cube of butter. Sprinkle with brown sugar and almond flakes.

Then make the caramel sauce. Melt the sugar with a little butter. Then add a little rum, then a little essence. Remove from the heat when the sugar is melted and when it cools add a little liquid cream.

Heat a pan with a little butter and lightly fry a few almonds. Remove the pears from the oven. Put the pears on a plate, put caramel sauce, mint and fried almonds on them.

Sandwich: the slices of bread are fried in a pan in very little olive oil. Remove the slices from the pan and rub a little with half a clove of garlic. Grease a little butter on the bread. Put the slices of prosciutto. Put the second slice of bread on top and then a little liquid cream. Bake for a few minutes. Cut the cherry tomatoes in half. Put a little pesto sauce on a plate and the tomatoes on top. Cut a little fresh basil and put it over the tomatoes. The hot sandwich is cut in half.

Watch the Euforia Cuisine show from Monday to Friday, at 16:00, 16:45 and 17:30, only on the Euforia TV channel!

Shark with rice salad and caramel sauce

I don't like sharks (at least from what I've seen on TV and in aquariums), but I love their meat! I sincerely hope that they, in turn, will never know the taste of my meat.

Shark meat is white and has, compared to other fish, a dense, special texture. Its taste, even if it can be easily identified as a fish, has something of the aroma of chicken breast.

How to prepare food: Run to the sea, throw yourself into the waves, catch the shark by the fangs and take it in your hands. Now, jokes aside, with a little luck you can find sharks in big supermarkets.

Wash the medallions well and boil them a little, removing the foam. Then brown the meat in a non-stick pan (with just a few drops of oil). They are ready when they turn slightly golden (fry them on both sides).

Boil the rice and then mix it with the salad (cut into strips) and the crushed almonds.

From caramel and sugar prepare the caramel sauce.

In a bowl, mix the horseradish, extra-virgin olive oil and lemon juice, adding salt and pepper. Let the mixture rest a bit, then place it over the rice with salad and almonds. Mix well again, until everything is smooth.

Place a shark medallion and rice salad on 4 plates. Garnish with caramel sauce.

Montignac recipes - Almond tart, caramel sauce and cheese

Cheese cream:
500g cheese see 5% fat,
1 tablespoon fructose,
3 husband eggs,
100g soft butter,
grated peel of a lemon
a vanilla essence.

I mixed all the ingredients. In the original recipe there were 200 g of flour and initially I put it the same way. After an hour in the fridge, the dough was still too soft. And because it was already night when I was assembling the tart, I took it out of the fridge and reframed it with another 100 g of flour.

Caramel almonds:
I caramelized 1 tablespoon of fructose and added the 6 tablespoons of sour cream. Of course it was a fiasco because I didn't add the cream gradually, so all the fructose got stuck in a ball that stubbornly refuses to dissolve in the cream. I tossed the "wonderful" sauce and took it from the beginning: I melted the fructose and gradually added the cream, one tablespoon at a time, until the sauce was done. I mixed it hard until it thickened.
Here it should be noted that the burnt fructose does not reach the classic caramel color, it remains a shade of beige. I did not insist with my chromatic preferences for fear of burning fructose.
So the sauce is beige and it remained this color even after I added the chopped almonds. I incorporated all the almonds in the sauce and put the whole composition aside.

Cheese cream
I separated the eggs. I mixed the yolks, fructose, grated lemon, soft butter, cheese. I beat the egg whites well with the vanilla essence. I carefully combined the cheese composition with the beaten egg whites. The cream cheese (which smelled fabulously of lemon and vanilla) so composed, I put it in the fridge.

Cake shape:
I cut a round of baking paper for the bottom of the tray and greased the walls of the tray with a little oil.

I spread the dough on a large sheet of baking paper and with skill (actually clumsiness and emotions) I managed to put the dough in the tray:

Over the dough I put the caramel almond sauce:

And finally I spread the cream cheese (which I found a little more solid than in the original recipe):

I put the tart in the hot oven, left it there for 50 minutes on low heat, and when I took it out it looks like this:

All this happened last night, more precisely in the brains of the night. Until I woke up early in the morning, the tart was cold, and today, as I made my eyes, I ran to see how it was doing and if the cream cheese was left hard:

Fruit salad with caramel almonds

1. Squeeze the juice from an orange over the honey and mix until smooth.

2. Cut the mandarins and lime, and peel the oranges and cut them into slices. Put all the fruit in a bowl, then sprinkle with orange juice and season with aniseed stars and cloves. Cover and leave to cool for half an hour.

3. Put the sugar with two tablespoons of water in a saucepan and leave it on the fire to caramelize, and at the end add the hazelnuts and almonds. The caramelized sugar is poured on an aluminum foil greased with a little butter, if possible in the form of a grate. When it hardens, it breaks into six pieces.

4. Put the fruit in transparent cups, then divide the juice left over and pour over the fruit. Each cup is garnished with caramelized almonds and halo.


  1. Fortun

    the absurd by what this

  2. Corbett

    let's take a look

  3. Viraj

    As well as possible!

  4. Roark

    In my opinion, it is a false way.

  5. Blade

    What a lovely topic

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