5. Creamy cheesecake (no baking)
QUANTITY: 8 servings
YOU'll NEED: 500 g of creamy mascarpone cheese, 300 ml cream 33%, 100 g white chocolate (break into small pieces), 150 g sugar, 12 g (3 tsp) gelatin, 500 g of black and red currants.
FOR the base: 150 g of shortbread cookies, 60 g butter.
1. For the basics: shortbread cookies grind into crumbs, mix with melted butter, lay on the bottom of the demountable form and seal.
2. Soak the gelatin in water according to the instructions. In a water bath melt the chocolate, add 50 ml of cream and stir. When the mixture has cooled slightly, enter prepared gelatin and sugar, mix thoroughly.
3. Whisk the remaining cream, gently mix with mascarpone. Then pour the cream-chocolate mixture with the gelatin and stir, adding some of the berries. Prepare the filling put the form onto the canvas and place in the refrigerator until fully cured. Dragging the knife along the walls of the mold, carefully remove it. Decorate cheesecake with remaining berries.
Tip! The berries inside of the dessert were left intact, put the filling in layers, adding berries.
6. Eclairs with cream of red currant
QUANTITY: 15-20 PCs.
YOU will NEED: 250 ml of water, 200 g flour, 125 g butter, 1 pinch salt, 4 large eggs.
FOR the CREAM: 400 g mascarpone cheese, 500 ml cream 33% 150 g sugar, 500 g red currants, 50 g of powdered sugar.
1. Wash the currants, pick over, put in a pot, partially crushing the berries with a fork. Add sugar and bring the mixture to a boil, then on low heat cook for 7-10 minutes. Strain the mixture through a sieve, remove the bones, and the resulting syrup Uvarov up to a volume of 150 ml, cool.
2. For the dough: combine in saucepan water, butter and salt, bring to a boil. Fold in the flour and stir vigorously until the dough becomes homogeneous and going
in a lump. Remove the pan from the heat and allow to cool to 60°C (to touch the dough should not be hot).
3. In the cooled pastry one at a time add the eggs and mix
to obtain smooth homogeneous consistency.
4. Preheat the oven to 220°C. Spread the batter into a pastry bag (or a normal bag with a cut corner) and otdadite on a baking sheet in the form of sticks as thick as a finger. Bake the éclairs in the preheated oven
10 minutes, then reduce temperature to 180°C and bake for another 20 minutes.
5. Mascarpone cream and whisk until fluffy, add the sugar and currant syrup, whisk again. Cut cooled eclairs in half and fill with cream.
Tip! Refrigerate the eclairs after fill them with the cream cakes will be tastier.
