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Confectionery master Ali Gadzhiev offers to make a roll at least once a year. Who can give up a fluffy dessert with wonderful steamed cream and fresh jam? At first glance, the production seems a bit complicated, but doing everything step by step is really possible to do at home. And after your friends, we guarantee you will receive applause.
Meals from the cinema and beyond, on Saturday at 9 pm in the program “Gardu Gardu” on the most watched TV3!
Meatballs with spaghetti
Will need:
Spaghetti; 400 g of ground beef; 0.5 h. cupcakes; 1 onion 2 cloves of garlic; 50 g of Parmesan cheese; 1 egg; parsley; you go out; Pepper; 0.5 h. White wine; a jar of spicy tomato sauce; olive oil.
Add the finely chopped onion, garlic, parsley, grated Parmesan cheese, breadcrumbs and beat the egg. Mix everything until smooth.
In a small bowl, add water to moisten your hands to form small round meatballs and place to bake in a hot skillet with olive oil and a clove of garlic.
Pour in the white wine after frying a little. Add a spicy tomato sauce after it has evaporated. After lowering the temperature and simmering for about 10 minutes.
Add the spaghetti to the boiling water. When they soften, drain the water through a strainer. Place in a larger bowl, sprinkle with olive oil, and stir. Place the meatballs with sauce over the spaghetti, season with Parmesan cheese and basil leaves.
Roll with raspberry jam and steamed cream
The cookie will need:
For the first dough: 3 egg yolks; 2 eggs, 100 g sugar.
For the second mass: 3 egg whites; 40 g of sugar; 70 g of flour.
Raspberry jam will need:
150 g of raspberry puree; 110 g of sugar for jams; 250 g of frozen raspberries; ½ lemon juice.
The steamed cream will need:
250 g of milk; 50 g of sugar; 25 g of cornstarch; 2 yolks; 10 g of vanilla extract; 65 g of butter.
For the biscuit, beat the eggs with the egg yolks and 100 g of sugar until a firm foam is obtained. Egg whites are also beaten with 40 g of sugar until a stiff foam is obtained. Carefully combine the two masses. Gradually add wheat flour. Spread the cookie evenly on a parchment paper lined baking sheet. Bake in a preheated 180 ° C oven for about 12-13 minutes.
Place the frozen raspberries in a saucepan, add the raspberry puree and sugar for the jams. Stir everything in a whisk, bring to a boil and simmer for 10 minutes. Before removing the jam, squeeze half lemon juice and keep on high heat for 30 seconds. This is done to make the pectin in the sugar work better. Transfer the jam to a separate container and chill.
For the blanched cream, pour the milk into the pot and bring to a boil. Mix the sugar with the starch and add the egg yolks. Pour in the hot milk, stirring little by little, and return the batter to the pan when the sugar has dissolved. Reduce to medium heat and bring to a boil until thickened. Add the vanilla extract when the cream begins to thicken. Remove from heat and add butter while stirring. Stir until obtaining a homogeneous mass. Transfer it to another container and leave to cool in the refrigerator.
Once all the ingredients have cooled, it can be formed into a roll. Cut the cookie out of the tin and carefully remove it. Place on greaseproof paper to make it easier to wrap the roll.
Spread the steamed cream evenly over the cookie and jam. Then wrap the roll with the help of paper. The paper must remain wrapped to keep its shape.
Put the formed roll to freeze in the refrigerator. Best kept overnight.
Delicious!
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