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 Air Dessert for the New Year 's Table Recipe
There are a lot of delicious dishes on the New Year's table, which is why the festive dessert should be tender, light and airy. Despite the fact that there is a lot of cream in this dessert, it is ideal as a light, not too sweet dessert after a hearty meal. The delicacy is prepared very simply, quickly and without baking. No one can resist such a temptation.
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine American Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
For the white layer:
For the chocolate layer:
For the chocolate glaze:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine American Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
For the white layer:
For the chocolate layer:
For the chocolate glaze:
Instructions
  1. Prepare the first layer of dessert. Add gelatin to the milk and leave it to swell.
    Prepare the first layer of dessert. Add gelatin to the milk and leave it to swell.
  2. Pour all the powdered sugar into the cold cream and add the vanilla.
    Pour all the powdered sugar into the cold cream and add the vanilla.
  3. Beat the cream with a mixer until soft peaks.
    Beat the cream with a mixer until soft peaks.
  4. Gelatin stood, swelled, now it needs to be heated to about 60 degrees (I heated it in the microwave), when the gelatin is completely dissolved, hot milk is not needed to pour into the whipped cream immediately, for this we take a little whipped cream and add them to a bowl with milk and dissolved gelatin. Mix well to cool the milk.
    Gelatin stood, swelled, now it needs to be heated to about 60 degrees (I heated it in the microwave), when the gelatin is completely dissolved, hot milk is not needed to pour into the whipped cream immediately, for this we take a little whipped cream and add them to a bowl with milk and dissolved gelatin. Mix well to cool the milk.
  5. The milk with gelatin has become a little warm, and now slowly add it to the whipped cream. Beat with a mixer. As a result, you will get a fragrant air mass, pour it into a pre-prepared mold - (lubricate the sides and bottom of the mold with vegetable oil, the size of the mold is 34x23 cm). Send the mold to the refrigerator so that the first layer freezes for about 25-30 minutes. Cover the mold with plastic wrap.
    The milk with gelatin has become a little warm, and now slowly add it to the whipped cream. Beat with a mixer. As a result, you will get a fragrant air mass, pour it into a pre-prepared mold - (lubricate the sides and bottom of the mold with vegetable oil, the size of the mold is 34x23 cm). Send the mold to the refrigerator so that the first layer freezes for about 25-30 minutes. Cover the mold with plastic wrap.
  6. Now prepare the second chocolate layer: it is prepared in the same way as the first layer, only melted chocolate is added. Pour the gelatin into the milk, mix and leave to swell. Then melt the chocolate, add 100 ml of cream and put it in the microwave, stirring constantly so that the mass becomes homogeneous.
    Now prepare the second chocolate layer: it is prepared in the same way as the first layer, only melted chocolate is added. Pour the gelatin into the milk, mix and leave to swell. Then melt the chocolate, add 100 ml of cream and put it in the microwave, stirring constantly so that the mass becomes homogeneous.
  7. Just as in the case of the first layer, preheat the swollen gelatin and milk to 60 degrees (the gelatin should completely dissolve). In the remaining cream- 400 ml - add powdered sugar and liqueur (Baileys- you can do without it), whisk until soft peaks. Add melted chocolate to the whipped cream, it should be slightly warm.
    Just as in the case of the first layer, preheat the swollen gelatin and milk to 60 degrees (the gelatin should completely dissolve). In the remaining cream- 400 ml - add powdered sugar and liqueur (Baileys- you can do without it), whisk until soft peaks. Add melted chocolate to the whipped cream, it should be slightly warm.
  8. And again, whisk the cream with the melted chocolate with a mixer.
    And again, whisk the cream with the melted chocolate with a mixer.
  9. As with the first layer, add a little whipped cream with chocolate to the milk with gelatin to cool it. Mix everything well. Then pour the cooled milk with gelatin into the whipped cream with chocolate and gently beat with a mixer.
    As with the first layer, add a little whipped cream with chocolate to the milk with gelatin to cool it. Mix everything well. Then pour the cooled milk with gelatin into the whipped cream with chocolate and gently beat with a mixer.
  10. The first layer is completely frozen, take it out of the refrigerator, remove the food wrap and carefully put the second layer on top of it - chocolate. Cover the mold with plastic wrap and send it back to the refrigerator until completely solidified.
    The first layer is completely frozen, take it out of the refrigerator, remove the food wrap and carefully put the second layer on top of it - chocolate. Cover the mold with plastic wrap and send it back to the refrigerator until completely solidified.
  11. Prepare the third layer - chocolate glaze: pour the gelatin with milk, mix and leave to swell. Add powdered sugar to the cream and heat to 60 degrees. Add the chocolate to the warmed cream and leave for 2 seconds for the chocolate to melt. Now mix it until smooth. Gelatin is swollen, we heat it up to 60 degrees (in the microwave) so that it dissolves well in milk. Pour in the chocolate milk with gelatin and mix everything.
    Prepare the third layer - chocolate glaze: pour the gelatin with milk, mix and leave to swell. Add powdered sugar to the cream and heat to 60 degrees. Add the chocolate to the warmed cream and leave for 2 seconds for the chocolate to melt. Now mix it until smooth. Gelatin is swollen, we heat it up to 60 degrees (in the microwave) so that it dissolves well in milk. Pour in the chocolate milk with gelatin and mix everything.
  12. Take the dessert out of the refrigerator and carefully pour the third layer of glaze over it. Send the dessert back to the refrigerator until it is completely frozen. Cover it with cling film.
    Take the dessert out of the refrigerator and carefully pour the third layer of glaze over it. Send the dessert back to the refrigerator until it is completely frozen. Cover it with cling film.
  13. When the dessert is completely frozen, take it out of the refrigerator and cut it into portions (before cutting the dessert, the knife should be dipped in warm water and then wiped dry). Decorate the dessert as desired and serve cold.
    When the dessert is completely frozen, take it out of the refrigerator and cut it into portions (before cutting the dessert, the knife should be dipped in warm water and then wiped dry). Decorate the dessert as desired and serve cold.
  14. Bon Appetit!
    Bon Appetit!
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