“When you crave something sweet, but there's no room for cake”: 3 coffee desserts from Yulia Vysotskaya. Culinary articles and life hacks
milk - 300 ml;
Combine milk with coffee and bring to a boil.
Mix the yolks with the sugar and half of the rice flour, then whisk. Add the remaining flour and continue whisking until fluffy.
Without stopping whisking, pour in the hot milk and coffee in a thin stream.
Separately, beat the egg whites until foamy and carefully fold them into the coffee base with a whisk.
Pour the mixture into small ceramic molds and bake at 190°C for about 30 minutes.
"The important thing here is not the recipe, but the mood with which you cut the first tomato."
You don't even need to turn on the oven if you're making a cottage cheese and banana dessert. Coffee and chocolate are also a good choice.
Ingredients:
low-fat cottage cheese - 250 g;
banana - 1 pc.
almonds - 6 pcs.
instant coffee - 2 tsp.
sugar — 1 tsp.
chocolate — 20 g.
Preparation:
Lightly toast the almonds in a dry frying pan.
Combine the banana with the cottage cheese and blend, leaving small pieces of fruit.
Dissolve coffee in 2 tablespoons of hot water, add sugar and cool slightly.
Pour the coffee into the cottage cheese and banana mixture and beat briefly again.
Transfer the dessert to a cup or bowl and top with thinly sliced almonds and chocolate shavings.
French canelé dough needs to be refrigerated for at least 12 hours, preferably a full day. Yulia Vysotskaya believes this step is the key to success.
Ingredients:
flour - 100 g;
brown sugar - 200 g;
butter - 100 g;
egg yolks - 5 pcs.
instant coffee - 3 tbsp.
milk - 450 ml;
rum - 50 ml;
vanilla extract - ½ tsp
Preparation:
Combine milk with 50 g of butter and coffee, bring to a boil.
Beat the yolks with 175g of sugar and vanilla extract until fluffy. Pour in the rum and beat a little more.
With the mixer running, slowly add the hot milk-coffee mixture. Add the flour and whisk until combined.
Place the dough in the refrigerator for at least 12 hours.
Grease the molds with the remaining butter, sprinkle with sugar and fill them about two-thirds full with dough.
Bake at 200°C for about 35–40 minutes.
Substitute the rum in the recipe with cognac, calvados, or smoky whiskey. According to the host, the latter pairs best with coffee.
Салаты с фруктами
Лиза Кутафина Юлия Высоцкая Автор рецепта Лиза Кутафина Юлия Высоцкая Чашка кофе после обеда — традиция, но Юлия Высоцкая растворимый кофе добавляет в нежное суфле, взбивает с бананом и творогом и замешивает на нем тесто для французских канеле. Составили подборку для тех, кто любит кофе не только в виде напитка.
Кофейное суфле
Суфле считается непростым в приготовлении десертом, но у Юлии Высоцкой есть своя хитрость: “Суфле обязательно получится, если добавить в него немного кукурузной или рисовой муки”.
Приготовление:
Молоко соедините с кофе и доведите до кипения. Желтки смешайте с сахаром и половиной рисовой муки, затем взбейте. Добавьте оставшуюся муку и продолжайте взбивать до получения пышной массы. Не прекращая взбивать, тонкой струйкой влейте горячее молоко с кофе. Отдельно взбейте белки в пену и аккуратно вмешайте их венчиком в кофейную основу. Разлейте массу по небольшим керамическим формочкам и выпекайте при 190°C около 30 минут.
