Dessert recipes for the New Year. Desserts, New Year. Tangerine pudding: New Year's table decoration

An elegant table, a decorated Christmas tree, tangerine spirit spilled throughout all the rooms, the most magical holiday is coming - New Year! To make the holiday a success, you need to take care of desserts in advance. After all, often the main meal - a festive dinner - takes place a little earlier than the Chimes notify us that the Year of the Fire Monkey has come, and the New Year is celebrated with champagne and desserts (calorizator). We will try to prepare light desserts that are not burdensome on the stomach, so that you have enough energy for dancing and entertainment.

Ingredients:

• - 0.5 kg.
• cream / whipped cream / + - glass
• / For decoration.

Let's remember that strawberries are an ideal companion to champagne and sparkling wines, let's prepare more of them, and to maintain the New Year's mood, serve them creatively - in the form of cute Santa Clauses. Remove the washed strawberries from the stalks, cut off the top (1/3 of the berry), carefully place cream or sour cream on the base, mark the eyes with seeds, cover with a “cap”, which is decorated with a drop of cream, and also make buttons on the body. Serve dessert separately or decorate any cake with berries. This dish must be served immediately, so you can involve children in its preparation - they will be delighted with both the process and the result obtained.

Chocolate cake with dried apricots in the shape of a monkey

Ingredients:

• - 5 pieces.
• - 100 gr.
• - 150 gr. + 200 gr. for glaze
• - 125 gr.
• - 300 gr.
• - 300 ml. + 150 ml. for glaze
• - 50 gr.
• - 50 gr. + 150 gr. for glaze
• - 2 tbsp. l.
• - 110 gr.
• - 150 gr.
• - 2 tsp.
• - 1 tsp.
• liqueur - 3 tbsp. l.
• - a pinch.

Even if this cake doesn’t go off with a bang on New Year’s Eve, it will be even tastier in the morning, so you can take the time to make a magical chocolate cake with original filling. Separate the whites, beat the yolks with sugar into a thick foam. Mix flour with baking powder and cocoa, sift into the yolks, mix carefully, pour in vegetable oil. Beat the egg whites with salt, carefully fold into the dough, mix and place in the pan. Bake for 45 minutes in an oven preheated to 180°C. Cool and refrigerate for 4-6 hours.

Rinse the dried apricots, cover completely with water and boil until soft. Grind not very finely with a blender. For syrup, mix 100 g. sugar and 100 ml. water, boil and pour in alcohol, cool. Cream - whip cream with powdered sugar, add Mascarpone cheese, mix. Grate the chocolate.

Assembling the cake - cut the sponge cake lengthwise into three parts, soak the bottom cake with syrup, lay out half the dried apricots, half the cream and sprinkle with half the grated chocolate. Repeat the process with the second cake layer, top with a third layer and place the cake in the refrigerator for several hours, preferably overnight. Before pouring the glaze, place in the freezer for half an hour.

For the glaze - pour gelatin with water, melt butter, add sugar, cocoa and cream. Stirring, cook until sugar dissolves. Add gelatin and mix thoroughly until lumps disappear. Cover the cake with slightly cooled icing, decorate as desired with grated chocolate, cookie crumbs or nuts.

A chocolate cake, like any other - beloved and familiar on holidays - can be decorated in the form of a funny face of a mischievous monkey, for this you will need two creams - light (butter, custard or whipped cream) and dark - with cocoa or chocolate. Ears can be made from round cookies, wafers or thin sweet chips, using them whole or dividing them in half.

In preparation for the New Year, I once again absentmindedly ask myself a question about the menu. Salads, appetizers, main courses - in general, everything is practically clear, the repertoire has been worked out for years, you just need to place the final accents, adding a little fresh, unexpected, bright. But for some reason, dessert for the New Year’s table always brings with it a lot of question marks.

A holiday is a holiday, so that at the end of the feast a luxurious cake, a bowl of homemade cookies, and a bowl of delicate dessert will certainly appear on the table. Even if you are not a fan of sweets, if the frequency of your heartbeat is in no way connected with chocolate and caramel, if at the sight of cakes and pastries your gaze only indifferently slides past, there must be dessert on the New Year's table! This is an axiom that does not require proof, a law to which there are no amendments, an inviolable rule that has become the cornerstone of the holiday menu.

Just don’t immediately frown and think about fat roses on store-bought cakes, conditionally edible glazes on imported gingerbread cookies, boring cookies and boring marmalade.

My opinion is that any, absolutely any recipe for homemade baking or dessert can become New Year’s Eve, provided that you have a competent and correct approach to decor. An excess of anything, as a rule, looks clumsy, sloppy and, frankly speaking, unappetizing. To make a dish “play” with one tiny thematic touch, you need to have a natural talent.

The solution is to find the golden mean. So, we take our favorite dessert recipes and make them New Year's.

From a simple recipe - a recipe for New Year's dessert

SOLUTION ONE - PAINTS

Bright rich greens, festive reds, dazzling whites. Perhaps these three colors are enough to give the dish a recognizable New Year's character. The pitfall is dyes. If you are a categorical opponent of the use of food additives in home cooking, take spinach juice and raspberry puree, while being aware that the finished result will not look like a photograph from a fashionable glossy magazine.

The saturation of the green color strongly depends on the concentration of spinach (you can’t add a kilogram of grass to every dish!), and raspberries lose their bright red color during heat treatment, “going” into gray. However, there are options, you just need to use them wisely. Experiment with beet juice, cherry jam, strawberry puree, try matcha tea powder and combine desserts with kiwi - the main thing is the desire to find something of your own, unique and interesting.

SOLUTION TWO - FORM

What is New Year most often associated with? Santa Claus - it is easy to make from strawberries (fur coat), cheese cream (beard), raspberries (hat). Festive spruce - cake layers for any cake can be cut out into triangles and stacked on top of each other, after which all that remains is to decorate the tree with balls and garlands. Cookies in the shape of stars effortlessly turn into Christmas tree decorations, Raffaello candies attached to each other become snowmen, jelly poured into round vases looks great in the form of snowdrifts.

SOLUTION THREE - DECOR

Any cake and any pastry, the most ordinary mousse and the simplest cookies will become a luxurious New Year's dessert if you decorate them with multi-colored sugar balls (sprinkling for Easter cakes is your salvation), add homemade snowflakes from egg whites whipped with powdered sugar, make an edible applique in Christmas tree shape.

Coconut shavings instead of snow, stars cut out of red marmalade, a dial with arrows at midnight - and no one will have any doubt that the dish was prepared exclusively for New Year's Eve. The main task is not to slide into the level of children's crafts, think through the decor in advance and make it elegant, stylish, and discreet.

I’ll share with you some ideas that I’m considering as options for the New Year’s dessert menu this season - what if something prompts you to come up with your own original thoughts?

“Snowmen” of white truffles with coconut cream

A team of snowmen is simply necessary if you want the New Year to come according to all the rules: fun, joyful, loud and happy. The snow guys will keep order, provide smiles and cheer up those who suddenly decide to doze off!

However, if you suddenly lose the desire to collect snowmen or don’t have enough time for “construction work”, limit yourself to a “candy” serving: truffle balls rolled in almond petals, coconut flakes, powdered sugar also look very elegant and festive.

Ingredients for New Year's dessert:

• 250 g high quality white chocolate;
• 50 ml cream with 33% fat content;
• 1 tbsp. l. cognac or favorite liqueur;
• powdered sugar, coconut flakes, almond flour, sugar balls for breading.
• For decoration - optional jelly candies, mastic, sugar decor.

How to make stylish snowmen

1. Melt white chocolate in a water bath, mix with cream and alcohol. Stir until smooth - you should get a glossy, even, beautiful mass.
Cover the bowl with cling film and put it in the refrigerator for 5-10 hours (optimally overnight).

2. Very quickly (the mass melts from the warmth of your hands!) Form balls no larger than a walnut. Lightly roll them in powdered sugar.

3. We collect snowmen and decorate them at our own discretion.

ADVIСE. I advise you not to make large balls: the truffle mass is very delicate, and large “snowballs” will not stick well to the base.

To stabilize the snowmen, the finished dessert can be placed on a foam base decorated with colored foil: ideally, if the length of a standard toothpick is just enough for three balls of candy and a “tail” that will hold the candy in a vertical position.

Macarons “Colors of the New Year”

New Year's macarons are an exceptional recipe; it is worth talking about in detail.

Baking almond bases with a characteristic “skirt” is a troublesome and difficult task; without training, you are unlikely to get smooth cakes that will have the right to bear the proud name of macarons. However, there is still time - and if you start right now, there are plenty of chances to be in time and provide the New Year's table with a beautiful dessert in bright red with contrasting green cream and white decor. By the way, macarons are perfectly stored in the freezer: if you pack them in tightly sealed containers, you can start preparing the treat now.

Ingredients for the dough:

• 150 g almond flour;
• 150 g powdered sugar;
• 150 g sugar;
• 110 g egg whites;
• 37 g water;
• red dye on the tip of the knife.

Filling ingredients:

• 30 g pistachio paste;
• 70 ml heavy cream;
• 150 g white chocolate;
• perhaps a little green dye;
• some small white sugar balls.

New Year's macarons recipe

1. Ganache (filling for macarons) must stand for at least 12 hours, so the preparation of dessert begins with the cream.

2. Bring the cream to a boil, mix with chocolate until smooth. Add pistachio paste and beat until emulsified.

Depending on the manufacturer of pistachio paste and the raw materials from which it was made, the color of the product can vary from rich herbal to pale light green. If you want to get a bright green tint, add a little coloring to the ganache.

3. Cover the bowl with ganache with cling film and put it in the refrigerator for 8-12 hours. Before use, the cream must be re-whisked.

4. The whites with which you will knead the dough must be aged - separated from the yolks and, covered with a lid, kept in the refrigerator for at least a day. Remove and warm to room temperature before use.

Baking macarons

5. Mix almond flour with powdered sugar and sift - be sure!

6. Add half of the whites (55 g) and stir with a spatula.

7. Cook the syrup - mix sugar and water, bring to a boil and simmer for about 5 minutes - the temperature of the syrup should be exactly 118 degrees. If you do not have a thermometer, do a test with your fingers: a drop of syrup on well-cooled skin, pressed, slowly opened: the finished syrup should stretch like a thread, not tear (not ready) and not break (overcooked).

8. While the syrup is cooking, begin to beat the second half of the whites.

9. Then pour the syrup into the increased white mass in a thin stream, without stopping the mixer (speed - medium). Add red dye. Beat until the whites become smooth, shiny and even.

10. Add the whipped whites to the bowl with the almond flour and the first part of the whites. Knead well (it’s most convenient to use a plastic spatula or scraper). The finished dough should be fluid, but not liquid, smooth, homogeneous and glossy.

11. Transfer the dough into a pastry bag and place even circles of the same diameter on a baking sheet lined with baking paper.

12. We take the baking sheet in two hands and tap it well on the table several times - the air should come out of the macarons, the workpieces should become smoother.

13. Leave at room temperature for 20-30 minutes (the dough should dry out a little), then bake in an oven preheated to 160 degrees for about 15-18 minutes. Ready-made macarons can be easily removed from the baking sheet without leaving marks on the paper. Transfer to a dry, flat surface and leave until completely cool.

14. Place the re-whipped ganache into a pastry bag and pipe it into even circles onto half of the almond bases. Cover with the second part of the cookie, squeeze slightly - in ideal macarons, three layers (two almond, one ganache) should be the same height.

15. Having poured white sugar balls onto a plate, roll each macaron sideways on the plate: the decor should stick a little to the ganache.

16. Ready-made macarons must be kept in the refrigerator for at least a day, taken out 20 minutes before serving - this ensures the fullest development of taste.

New Year's dessert “Fortune Cookies”

Nothing new - probably only lazy people have never heard of fortune cookies. However, it is quite possible to play with them unexpectedly and in a new way - you can hide a note with a phantom in the middle of each cookie (call the help desk and congratulate the operator on the New Year, pretend to be a cuttlefish, quickly prepare everyone a glass of mulled wine) or insert a gift number in a win-win lottery . In addition, the same cookies (leaving options with wishes in it) can be beautifully packaged and distributed to each guest - when leaving, the person will be happy and smile.

An option for those who are especially hardworking - using icing or melted chocolate on cookies you can draw a dress bodice, buttons on a tailcoat, a heart and other decor.

Recipe Ingredients

• 2 squirrels;
• 3 tbsp. l. vegetable oil;
• 1/2 cup powdered sugar;
• 1/2 tsp. starch;
• 1/3 tsp. salt;
• 1/2 cup flour.

How to prepare a “predictive” New Year’s dessert

1. The first step is to prepare strips of paper measuring approximately 1 cm x 6 cm. On each of them you need to write a warm wish, a meaningful phrase, an aphorism, or just a congratulation. If you remember about the cookies in advance, you can print out the texts.

2. Lightly beat the whites with powdered sugar, add starch and flour, salt, butter and water. Mix the ingredients until smooth and homogeneous.

3. The oven should be preheated to 180 degrees.
Spoon even circles of dough onto a silicone mat (or lightly greased baking paper) (it spreads well). Place the baking sheet in the oven for literally 10 minutes - watch out, the cookies burn quickly.

4. We take it out and start working very, very quickly. We put a note with a wish in the middle of each circle, fold it in half - the edges are pressed tightly, the middle is “inflated” (like a dumpling). The next step is to use the edge of a suitable bowl to bend the cookies in half again – the “tails” should meet or almost meet. Place the cookies in a narrow glass to prevent them from unrolling and leave until completely cooled.

It is necessary to perform all actions very quickly - once it has cooled slightly, the dough will not be plastic and pliable.

Christmas log

What could be more New Year's Eve than firewood covered with a cap of snow? Place a neatly stacked woodpile on the table and a festive mood is guaranteed. I offer a very simple recipe for a New Year's dessert, thanks to which you will quickly and easily get a spectacular and beautiful result.

Ingredients for the dough:

• 50 g butter;
• 3 eggs;
• 2/3 cup sugar;
• about 3 cups flour;
• 1 tsp. soda slaked with lemon juice;
• 3 tbsp. l. honey

Ingredients for cream:

• 700 ml fat sour cream;
• 1 cup of sugar;
• 50 g chocolate.

How to cook "Christmas log"

1. Heat the butter. After cooling slightly, mix them with salt, soda, sugar, honey, eggs. Knead, gradually adding flour, elastic dough.

2. Roll out the dough into a layer the length of which is equal to the length of your baking sheet. Thickness – no more than half a centimeter. Cut into strips about 1-1.5 cm wide and place them on a baking sheet lined with baking paper.

3. Place the baking sheet in an oven preheated to 200 degrees, bake the strips for about 10-12 minutes. Be careful – the dough bakes quickly, so don’t miss the moment it’s ready.

4. Beat sour cream with sugar until fluffy foam.
If you don't have full-fat sour cream, use cream or add powder to strengthen the sour cream.

5. Place several strips of dough on a sheet of foil. Pour cream over it. Again stripes, cream. In this way we stack the woodpile until there is “firewood”.

6. Wrap the woodpile in foil, forming a rounded outline. Place in the refrigerator for at least 7 hours.

7. Carefully place the soaked cake on a plate.
If there is some cream left, decorate the sides of the cake.
Melt the chocolate and pour over the top, drawing random thin stripes.

Cake “Christmas tree” based on “Anthill”

“Anthill”... Do you remember this taste of childhood? Mom’s hands, her care and affection... The desire to please and make the day a little brighter...

It’s your turn - let the little girls and boys smile from ear to ear when the unforgettable “Anthill” appears on the New Year’s table. In the shape of a Christmas tree or cones!

Ingredients for the dough:

• 200 g butter;
• 1 egg;
• 2 cups of flour;
• 1/2 cup sugar;
• 1/3 tsp. soda;
• 1/3 tsp. salt.

Ingredients for cream:

• 200 g butter;
• 1 can of boiled condensed milk.

Ingredients for decoration:

• 2 packs of green coconut flakes;
• sugar decor to imitate Christmas tree decorations.

How to make a New Year's tree cake

1. Mix all the ingredients from the first group, knead a soft dough that does not stick to your hands. We hide it in the refrigerator for 2-3 hours, after which we grate it, immediately scattering it evenly on a baking sheet.

2. It’s better not to put the dough on one baking sheet - divide it into two parts and bake in two stages.

3. Bake in the oven, preheated to 180 degrees, for 20-25 minutes - the crumbs should become golden and give off a breathtaking smell.

The New Year is just around the corner, the housewives have probably sketched out a menu for the New Year's table, all that remains is to think about what to serve. Since many people love sweet, tasty, original and surprise.

What products are needed to prepare New Year's desserts?

Desserts include many different sweet dishes, presented in the form of: jellies, soufflés, mousses, sambucas, pastries, pies, a variety of ice cream, as well as natural berries and fruits. Many desserts will require the most common products: cream, milk, sour cream, egg, butter, sugar, cocoa powder, chocolate, condensed milk, etc.

For decoration you will need: poppy seeds, sesame seeds, various types of nuts, a scattering of berries, powdered sugar, marshmallows, composite store-bought decorations, etc. For soaking cakes and pastries, the following are important: various impregnations, cognac, aromatic wine, honey, maple syrup, etc.

Panna cotta - Italian dessert

Children also love sweets, tasty and bright, so we will delight them with a milk dessert with the addition of fresh berries or berries at their discretion (from the freezer piggy bank).

I have so:

• milk - 250 milliliters;
• heavy cream - almost a full glass;
• vanilla - to taste;
• powdered sugar - 3 tablespoons;
• zest from oranges and lemons - 1/3 of each fruit;
• agar-agar - 3 teaspoons;
• raspberries and strawberries - according to preference.

Prepare panna cotta according to the original New Year's recipe as follows:

Soak agar-agar in water for 5 minutes. Remove the zest from the citrus fruits with a knife and squeeze out the juice. Pour milk and cream into a ladle, add powdered sugar and citrus juice, vanilla, bring to a boil, remove from heat and add gelatinizing agent. Mix well and set aside for seven minutes.

Pour the creamy mixture through a sieve into portioned glasses or glasses and refrigerate until completely set. For effect, you can cook a rich decoction of raspberries, add sugar, cool and add dissolved gelatin. Finally, pour over the surface of the dessert. Garnish with fresh or frozen raspberries or whatever your heart desires.

Cake pigeon's milk"

If you, like me, suddenly want to remember the taste of childhood and Bird's Milk sweets, then collect all the necessary products and, on New Year's Eve, please your loved ones, family, and friends with an excellent dessert. Because it is perfect, tasty and tender!

Biscuit ingredients:

• eggs - 2 pieces;
• sugar - 100 grams;
• flour - 80 grams;
• baking powder - 1 teaspoon.

Boil some water in a convenient container and remove it from the heat. Preheat the oven to 190 C. Beat the eggs and sugar with a mixer for a minute, and immediately place the bowl in a water bath so that the egg mixture does not come into contact with the water. Then beat the mixture until it quadruples in volume. Then continue beating for another eight minutes.

Sift flour and baking powder into another bowl, mix and add to the egg mixture in several additions, mix gently with a spatula or beat with a mixer at low speed.

Pour the dough into a parchment-lined pan and bake for 20 minutes (for a 20 cm pan) in a preheated oven. When checking for doneness, the wooden stick should be completely dry when it comes out of the biscuit! Turn the cake pan upside down and place on a wire rack. Cut the cooled biscuit into two parts.

For the soufflé:

• egg - 5 pieces;
• sugar - 1 glass;
• milk - half a glass;
• flour - 1 tablespoon;
• butter - 150 grams;
• gelatin - 11 strips;
• boiling water - 75 milliliters;
• vanillin - a pinch.

D For syrup:

• water - 1/4 cup;
• sugar - 2 tablespoons;
• cognac - 2 tablespoons.

D for the glaze:

• dark chocolate - 120 grams;
• butter - 2 tablespoons;
• heavy cream - 60 milliliters.

Preparation:

Separate the whites from the yolks. Place the whites in the refrigerator. Cut the butter into pieces and leave until completely softened. Soak the gelatin strips in cold water for 5 minutes. Cook the syrup in advance and cool. To do this, bring water with sugar and cognac to a boil, let the syrup simmer for 2-3 minutes and after the specified time, remove from heat.

According to the original recipe, Bird's Milk Cake is prepared as follows:

Mix the yolks with sugar and flour until smooth, pour in the milk, stir and place in a water bath. Stirring constantly with a whisk, bring the mixture to a slight thickening, remove from heat and cool. Beat the cooled egg mixture with a mixer for six minutes, it should then become dense and turn white.

Beat the soft (mandatory) butter with a mixer and add it to the egg mixture, continuing the whipping process. At the end add vanillin. Pour 75 ml of boiling water into a glass and quickly add gelatin one strip at a time. Mix the mixture thoroughly with a spoon.

Beat the egg whites to stiff peaks and, while continuing to beat them, pour in the gelatin soaked in water in a thin stream. Beat for three minutes, and then add the egg-oil mixture in two additions and mix the soufflé at low speed until smooth. Beat for no more than a minute! It’s better to stir the souffle further with a spatula.

Place the bottom layer of sponge cake on the bottom of the mold, soak it in syrup and pour in the entire soufflé. Soak the second cake layer in syrup and cover the cake. Place the cake pan in the refrigerator until completely cooled.

In the morning, boil the glaze in a water bath and pour according to your preference. All other elements of your author's appropriate decor are a flight of individual creative imagination. Enjoy your dessert!

New Year's dessert - mango ice cream

There is also a very interesting contribution to the general collection of recipes - ice cream. Why not cook it, because not everyone likes desserts such as high-calorie cakes and pastries. Of course yes! The ice cream is sunny and so delicious, just a masterpiece!

Dessert ingredients

• sugar - 110 grams;
• egg yolks - 4 pieces;
• milk - 280 milliliters;
• cream - 350 milliliters;
• vanilla extract - 2 teaspoons;
• mango - 2 ripe fruits;
• lemon juice - 1 tablespoon.

How to make ice cream

Beat the yolks with sugar into a fluffy foam. Combine milk with cream, add vanilla, heat, and then slowly bring to a boil. Continuing to beat the yolks, gradually pour the milk mixture into them. Stir and pour back into the saucepan. Gradually stirring and brewing the cream. As soon as the cream begins to thicken, remove the pan from the stove and cool. Place in the refrigerator for 60 minutes. This is the base for any ice cream!

And then we choose what flavor our ice cream will be. I wanted something yellow and sunny, until the choice fell on mango. Puree the pulp of two mangoes in a blender and mix with the prepared cold milk mixture. Pour into the ice cream maker. This kitchen assistant turns the mixture into fragrant and tender ice cream in 15 minutes! The technology works great!

Transfer this almost finished dessert into a container or deep bowl and place it in the freezer for 15 minutes. This period of time must be stirred twice. You can enjoy it!

These truffles will always be welcome at the table. If desired, truffles can be prepared with crushed or whole nuts.

Components:

• dark chocolate without additives - 200 grams;
• cream 35% - 100 milliliters;
• rum or cognac - 2 dessert spoons;
• premium butter - 40 grams;
• cocoa powder - for decoration.

Making truffles at home

Break the chocolate with your hands, place it in a fireproof bowl and melt it together with the cream in a water bath. Add rum and beat in butter. Do not keep the melted chocolate on the stove for a long time, but immediately remove it from the heat and mix very well with a wooden spatula. Then puree the chocolate mixture using an immersion blender until it becomes dense and begins to pull away from the walls.

Cover the finished mixture with a kitchen towel and leave for eight hours in a cool place. A window sill or a place next to the balcony door will do, but under no circumstances a refrigerator! Then we form the candies with a teaspoon, giving them the appropriate shape and generously roll them in cocoa powder. We put all the truffles on parchment, let them harden and put them in a box or as you wish. And then we brew ourselves a mug of tea and enjoy chocolate bliss

Truffle marmalade with chocolate syrup

This airy, delicate dessert with a porous structure, I think that all those with a sweet tooth will like it, and would be appropriate at the holiday table. And if you consider that you are constantly short of time, then this dessert is a kind of lifesaver.

If you make dessert in glasses or bowls, the amount of gelatin can be significantly reduced. For an impressive presentation, you can also cook in molds. Instead of cognac, there is the option of replacing it with Ammaretto or coffee liqueur.

What do you need:

• heavy cream - 400 milliliters;
• good quality dark chocolate - 120 grams;
• cognac - 20 drops;
• gelatin - 5 strips;
• boiling water - 3-4 tablespoons.

For the syrup:

• dark chocolate - 60 grams;
• water - 50 milliliters grams + 1 tablespoon;
• chocolate chips - for sprinkling.

Dessert preparation technology

Soak the gelatin strips in cold water. Melt the chocolate in a water bath and cool to room temperature.
2. Pour boiling water into a cup and one gelatin plate at a time and stir effectively with a spoon. It is advisable to do this very quickly, because boiling water cools down quickly.
3. Whip the cream together with cognac into a strong foam, add chilled chocolate and pour in gelatin, and mix by hand. Divide into glasses or molds and refrigerate for two hours.
4. Before serving, boil the syrup. Melt the chocolate in a water bath, bring the water and sugar to a boil and combine with the chocolate. Decorate the finished dessert with chocolate chips according to your imagination.

Until we meet again, my dear friends, write with great pleasure and I will answer all your questions.

For the New Year, many housewives are looking for recipes with which they can surprise their households and guests. But what to cook if all your “signature dishes” have long been familiar to everyone, but mastering new ones is not so easy? Arm yourself with recipes from our list, focusing on a lot of fruits and holiday paraphernalia. You can rest assured that such innovations will appeal to both adults and children!

On the New Year's table, in addition to standard New Year's snacks, there are always a variety of desserts, because the New Year's celebration does not end at midnight. Serving guests a delicious dessert is already a tradition! An appetizing and aromatic tangerine pie, which always turns out tender, with a pronounced almond-citrus taste, will help to pleasantly surprise your guests.

Cooking time: 1 hour 35 minutes
Servings: 6

Ingredients

• Almond flour - 500 g
• Brown sugar - 150 g
• Eggs - 4 pcs.
• Butter - 50 g
• Tangerines - 5 pcs.
• Orange - ½ pcs.
• White chocolate - 70 g
• Baking powder - 1 tbsp.
• Almond flakes - 40 g
• Salt - ½ tsp.

Cooking method

First, prepare the tangerines. Rinse them thoroughly under running water, preferably with a brush. Place the tangerines in a saucepan and add water so that it completely covers the fruit. Bring to a boil over medium heat. Boil the tangerines for about fifteen minutes, then drain the water, add fresh water and cook the tangerines for another ten minutes. Cool the fruit, cut each tangerine in half and remove the seeds. Using a hand blender, puree the tangerines until smooth.

Place the eggs in a large bowl, add sugar, salt and beat with a mixer until fluffy and light. Gradually add almond flour to the egg mixture and mix until smooth with a mixer on low speed. Then add tangerine puree, baking powder and mix the dough thoroughly. Pour it into a round pan lined with parchment paper and bake for about forty minutes at 175 degrees. Be careful not to burn the top of the pie.

When the almond dough burns, it will take on a specific flavor, so be careful. Cool the finished pie. Fry almond flakes until golden brown in a hot frying pan without oil. Melt white chocolate in the microwave or in a water bath, add butter and mix thoroughly until smooth. Drizzle the tangerine pie with white chocolate and sprinkle with flaked almonds. You can decorate the pie with tangerine slices and sprinkle with powdered sugar.

As you know, the Monkey (symbol of the New Year 2016) is a big fan of bananas. It is not surprising that astrologers recommend serving at least one dish with this fruit on the holiday table. An excellent solution would be a dessert made from fried bananas in batter, which is prepared quickly, but turns out unusual and literally melts in your mouth.

Cooking time: 30 minutes
Servings: 6

Ingredients

• Green bananas - 6 pcs.
• Eggs - 1 pc.
• Refined vegetable oil - 100 ml
• Honey - 2-3 tbsp.
• Milk - 100 ml
• Vanilla - a pinch
• Cinnamon - to taste
• Sugar - 1 tbsp.
• Nutmeg - 1 pinch
• Flour - 1 tbsp.

Cooking method

Peel the bananas and cut them into quarters. To prepare the batter, mix the egg, sugar and spices. Beat the resulting mixture with a mixer until foam forms. Add flour and mix again. While whipping the mixture, add milk in small portions. The consistency of the batter should be similar to thick sour cream. Pour vegetable oil into a deep frying pan or saucepan and heat it high.

Dip the bananas in the batter and place them in the hot oil. When the bananas are fried until golden brown, reduce the heat and cook for another minute. Arrange the finished bananas beautifully on a dish, blot off excess fat from the batter with a napkin. Drizzle honey over bananas. You can also serve the dish by sprinkling it with grated chocolate, vanilla, cinnamon, or with a scoop of ice cream.

An amazingly tasty dessert with a spectacular presentation, which will become a real decoration of the New Year's table. Fondant is an exquisite delicacy of French cuisine, which is a small chocolate cupcake with a liquid filling. Fondant is served warm, and its filling can be almost anything - from fruit to milk.

But the main advantage of this recipe is that it can be prepared literally in a matter of minutes. To create chocolate fondant, it is better to use dark chocolate, but if you do not like its bitterness, you can safely mix dark chocolate with milk.

Cooking time: 20 minutes
Servings: 2

Ingredients

• Dark chocolate (at least 70%) - 100 g
• Premium flour - 50 g
• Eggs - 2 pcs.
• Butter - 60 g
• Raspberries - 5 pcs.
• Cane sugar - 40 g
• Amaretto liqueur - 1 tbsp.
• Cocoa powder - 1 tbsp.

Cooking method

Break the chocolate into pieces and melt in a microwave oven or in a water bath. Add butter and mix thoroughly. Beat eggs with sugar until fluffy white mass. Then carefully pour the melted chocolate into the eggs in a thin stream, constantly stirring the mixture with a whisk so that the eggs do not curl. You should have a thick chocolate mixture. Add Amaretto liqueur to the chocolate, then gradually add flour and mix thoroughly.

Preheat the oven to a temperature of at least 200 degrees. Grease the prepared round molds with butter and sprinkle with cocoa powder. Fill the molds with chocolate mixture and bake the dessert for about six minutes, making sure that the chocolate does not burn. Cool the finished fondant a little and transfer it to a serving plate, pressing the mold tightly against it. Garnish with raspberries and serve warm, making a cut in the dough to allow the filling to flow out onto the plate.

An original dessert that does not require baking is the dream of every housewife, especially on New Year's Eve, when there is enough trouble without dessert. To save time and surprise your guests with an exquisite dessert, try making a surprisingly aromatic and airy coffee cheesecake. This simple delicacy is not only tasty, but also light, because to prepare it you do not need high-calorie foods such as wheat flour and butter.

Cooking time: 1 hour 40 minutes
Servings: 6

Ingredients

• Cottage cheese (9% fat) - 450 g
• Sour cream (21% fat) - 250 g
• Rye crackers - 220 g
• Apples - 2 pcs.
• Dark chocolate (at least 70%) - 150 g
• Sugar - 100 g
• Coffee liqueur - 50 ml
• Instant coffee - 30 g
• Ground cinnamon - ½ tsp.
• Vanilla extract - ½ tsp.

Cooking method

Wash the apples, peel them, cut them into several parts, remove the partitions and seeds. Cut them into small cubes and pass through a meat grinder (or grind with a blender until pureed). Add 30 g of sugar and cinnamon to the applesauce. In a blender bowl, grind the rye crackers to fine crumbs and mix with the puree. Place the resulting mass in a pan lined with parchment paper and compact well.

Cover with cling film and refrigerate for fifteen minutes. Prepare the curd filling: dissolve the coffee in a small amount of water and cool it slightly. In a large bowl, mix 400 g cottage cheese, sour cream, 70 g sugar, coffee liqueur, vanilla extract and coffee. To give the mass an airy structure, you can beat it with a blender. Remove the pan with the bottom layer of dessert from the refrigerator.

Place the curd mixture on top, compacting it thoroughly. Return the dessert to the refrigerator. Prepare the chocolate layer of the dessert. To do this, melt dark chocolate in a microwave oven or in a water bath, add 50 g of cottage cheese and grind until smooth. Cool the mixture slightly and place it on top of the cheesecake layer. Cool the finished dessert in the refrigerator before serving.

Shortbread New Year's cookies

This type of baking is considered the most traditional for New Year's holidays in many countries. Cookies are baked in the shape of Christmas trees, snowflakes, snowmen, pine cones and even Christmas balls! It has a spicy aroma provided by spices. You can decorate a Christmas tree with New Year's cookies or give them to friends and relatives by packing them in a homemade holiday box.

Cooking time: 1 hour 30 minutes
Servings: 6

Ingredients

• Flour - 200 g
• Butter - 150 g
• Sugar - 150 g
• Egg - 1 pc.
• Baking powder – 1 tsp.
• Salt - 1 pinch
• Powdered sugar - 250 g
• Cocoa - 2 tbsp.
• Egg white - 1 pc.
• Confectionery topping - for decoration

Cooking method

Cut the cooled butter in half. Grind one part with sugar using a mixer. Melt the second part on the stove or in the microwave, without letting it boil. After combining both parts of the butter, add the egg, salt and baking powder. Beat the resulting mixture again. Sift the flour and gradually add it to the prepared mass. First mix the dough with a spoon, and then with your hands, having previously greased them with oil. While kneading, sprinkle the dough with flour.

Cover the dough with cling film and place it in the refrigerator for 40 minutes. Grease parchment paper with butter and line a baking sheet with it. Remove the dough from the refrigerator and roll it out. The thickness of the rolled out dough should be no more than 5 mm. Cut out the cookies using special cutters, place the resulting dough figures on a baking sheet and pierce them with a fork so that they do not swell during baking.

Heat the oven to 210 degrees and bake the cookies in it for about 5-7 minutes. To prepare the glaze, beat the whites with powdered sugar until thick foam forms. You can use food coloring to give the frosting the color you want. Mix one part of the resulting mixture with cocoa. Decorate the finished cookies with white and brown icing. Decorate your treats with colorful sprinkles.

Meringue with lemon cream and fruits

Festive fruit meringues will certainly please your family and guests! Light meringue with refreshing lemon curd will be the perfect end to the New Year's feast. In addition, such a dessert, despite the ease of preparation, looks very festive and bright.

Cooking time: 2 hours 30 minutes
Servings: 12

Ingredients

For the meringue:

• Egg whites - 5 pcs.
• Cream of tartar - 1/4 tsp.
• Powdered sugar - 1 tbsp.

For filling:

• Powdered sugar - to taste
• Curd mass - 200 g
• Lemon juice - 2-3 tbsp.
• Cream - ½ tbsp.

For the lemon curd:

• Egg yolk - 2 pcs.
• Lemon juice - 6 tbsp.
• Sugar - ½ tbsp.
• Eggs - 2 pcs.
• Corn starch - ½ tbsp.

For the fruit salsa:

• Orange - 1 pc.
• Strawberries - 10 pcs.
• Kiwi - 2 pcs.
• Fresh mint - to taste

Cooking method

Turn on the oven to 200 degrees - it should warm up. To prepare the meringue, beat the whites until fluffy foam forms. While whipping, gradually add cream of tartar to the whites, and then powdered sugar. You should get a thick mass. Fill a piping bag with beaten egg whites. Line a baking sheet with parchment and pipe the meringues onto it. The distance between them should be at least 2 cm.

Reduce the temperature in the oven to 100 degrees and place the baking sheet with meringues there for an hour and a half. After this, you need to turn off the oven and leave the meringue in it until it cools completely. While the meringues are cooling, prepare the lemon curd. Cut in the cooled butter and let it sit at room temperature for 20 minutes. Whisk egg yolks, eggs, sugar and cornstarch until smooth.

Add a little lemon juice, mix everything again and beat together with the butter. Pour the resulting mixture into a saucepan and cook, stirring, over low heat until thickened. Place the cooked, cooled curd in a glass jar and close with a lid. After this, you need to cool the container in the refrigerator. While the curd is cooling, start preparing the filling: beat the curd mass with powdered sugar and lemon juice.

Whip the cream until thick and mix it with the prepared curd mass. Place the filling in a piping bag and fill the cooled meringues with it. You can also squeeze some filling on top of the meringue. Spread the cooled lemon curd over the tops of the filled meringues. To prepare the salsa, wash and peel the oranges, strawberries and kiwis. Cut the fruit into small cubes and mix them. Spread fruit salsa over lemon curd and garnish with mint.

Strudel with apples and cinnamon

This treat has been an indispensable attribute of New Year's holidays in many countries for many years. After all, what could be more wonderful than a piece of aromatic fruit strudel with a cup of warming tea in snowy weather? Despite the fact that preparing a delicious strudel from the finest puff pastry requires real skill, anyone can become a wizard, even for a short time.

Cooking time: 60 minutes
Servings: 4

Ingredients

For the test:

• Flour - 250 g
• Water - 200 ml
• Vegetable oil - 25 g
• Sugar - 1 tsp.
• Salt - ½ tsp.

For filling:

• Apples - 1 kg
• Egg - 1 pc.
• Olive oil - 1 tsp.
• Salt - 1 pinch
• Sugar - 200 g
• Raisins - 100 g
• Cinnamon - 1 tsp.
• Cognac (or rum) - 1 tbsp.
• Lemon juice - 1 tbsp.
• Breadcrumbs - 100 g

For registration:

• Butter - 30 g
• Powdered sugar - 50 g
• Coconut flakes - 100 g

Cooking method

Sift the flour twice, combine it with sugar and salt. While beating the mixture with a mixer, gradually add water. After a few minutes of stirring, pour in the vegetable oil. Mix the dough for ten minutes. Place the finished dough in a floured bowl, cover it with cling film and leave for an hour. It is necessary to let the dough sit so that the gluten of the flour swells. As a result of this little trick, the dough will be rolled out very thin.

Soak raisins in boiling water. Peel and cut the apples into thin slices, sprinkle them with sugar and cinnamon. Combine apples with raisins, cognac and lemon juice. Fry the breadcrumbs in olive oil. Place the dough on a floured towel and roll it out with a rolling pin into a very thin layer. Then stretch with your hands and trim off any excess edges for decoration.

Sprinkle the rolled out dough with lemon juice, sprinkle toasted breadcrumbs on top and lay out the filling. Roll the prepared and filled dough into a roll using a towel, carefully pinch the edges. Place the strudel on a baking sheet lined with parchment paper. Now start decorating the dessert. From the remaining pieces of dough you can form Christmas trees or snowflakes.

Attach the finished figures to the surface of the strudel and let the product brew in a warm place for about 40 minutes. The roll should increase in volume. Grease the strudel with butter and bake it in the oven for half an hour at 200 degrees. At the end of baking, a golden brown crust should appear on the strudel. Before serving, decorate the strudel with powdered sugar and coconut.

We can safely call the most delicious and long-awaited part of the New Year's menu, desserts, the final chord of the symphony of the festive table. A good dessert is not just a dish that completes a meal, but a real work of culinary art that can make any, much less a festive table memorable. And although dessert is always the last line of our menu, care and attention when preparing it is required no less than when preparing any other dishes on your holiday table. Let's try to think together today and decide what to make for the New Year from desserts.

The New Year's table, abundant and rich in various treats, imposes some restrictions when it comes to desserts. Most often, it happens that your guests, who are fully satisfied with appetizers, salads and hot dishes, do not show the proper enthusiasm when they see on the table a beautiful, but too rich and heavy cake, richly decorated with butter cream, which you have worked on preparing for several hours. In order to avoid such embarrassment, try to turn your attention to recipes for light, portioned desserts. Small baskets with custard and fruit, tiny cakes, petit fours, light fruit salads, delicate mousses and sambucas - these are the desserts that will perfectly decorate the New Year's table and delight your guests with their lightness and grace. And the aroma of classic winter spices will add a real New Year's mood to your desserts. Cinnamon and ginger, cloves and cardamom, vanilla and lemon or tangerine zest - all these spices will add a unique charm to your desserts and with their aroma will transport you and your guests to a real winter fairy tale. Can anyone refuse such a dessert?

Today, a few days before the new year, “Culinary Eden” has collected and prepared for you a selection of recipes for the most interesting holiday desserts, notable for their easy preparation and exquisite taste. Recipes that will help even the most inexperienced housewives easily decide what to prepare for the New Year from desserts.

1. It’s as easy as shelling pears to prepare a wonderful dessert of grapefruit with whiskey, and its exquisite taste and extraordinary lightness will delight any gourmet. Cut four not too large grapefruits into halves and place cut side up in a lightly greased baking dish. Sprinkle each grapefruit half with a tablespoon of brown sugar and a tablespoon of good whiskey. Place the pan with fruit in an oven preheated to 100ᵒ and bake for 20 minutes. Serve warm on individual dessert plates, garnished with mint leaves.

2. Chocolate desserts have always been especially loved and popular. Let's try to make a delicious and very delicate chocolate marquise. Melt 150 g in a small saucepan over a water bath. chopped dark chocolate. When the chocolate is completely softened, whisk 200 grams into it. softened butter, trying to achieve as uniform a consistency as possible. Continuing to beat, add three egg yolks one at a time, knead until smooth, and then remove the pan from the water bath. Separately, beat three egg whites into a strong foam, add them to your chocolate mass and mix gently with a spoon. Divide the dessert into serving bowls or glasses and refrigerate for two hours. Before serving, garnish with whipped cream and crushed nuts.

3. A very easy-to-prepare dessert made from tangerines with cinnamon will fill your home with the real aroma of the New Year holidays. Peel 12 pcs. tangerines and place them in a deep bowl in one row. Pour 1 tbsp into a saucepan. spoon of sugar and heat over low heat until the sugar is completely dissolved and acquires a golden caramel hue. Then add 300 ml. water and heat until the caramel is completely dissolved, stirring constantly. Add the zest of two tangerines, two cinnamon sticks and heat everything together over low heat for 5 minutes. Remove the saucepan from the heat, add 2 tbsp. spoons of orange liqueur, mix thoroughly and cool slightly. Pour the prepared sauce over the tangerines, cover the bowl with cling film and refrigerate for 5 - 7 hours. Before serving, sprinkle your dessert with chopped pistachios and garnish with mint leaves.

4. A real royal dessert, blancmange, is not at all difficult to prepare, and anyone will like its enchanting chocolate-almond taste. Soak 10 gr. gelatin in half a glass of cold water. In a blender, grind ¾ cup sweet almonds and ¼ cup bitter almonds. Add 1 glass of warm milk to the chopped almonds and blend everything together again in a blender. Pour the finished mixture into a saucepan, bring to a boil and strain. Add 50 grams to the resulting almond milk. bitter chocolate, 150 gr. sugar and gelatin. Heat the mixture over low heat, stirring constantly, until a completely homogeneous mass is formed. Make sure that the mixture does not boil under any circumstances! Pour the finished blancmange into bowls and refrigerate for 1 ½ - 2 hours until completely set. Before serving, garnish with whipped cream, chocolate chips and almond halves.

5. Can a New Year's feast be complete without champagne? A dessert with the aroma of this wonderful sparkling wine will appeal to many. Pour 100 ml into a saucepan. water, add 2 tbsp. spoons of sugar and finely grated zest of one lemon. Bring to a boil, remove from heat, add the juice of one lemon and 20 g. gelatin. Stir until the gelatin is completely dissolved, then strain the solution through a sieve and add 300 ml to it. champagne. Mix everything, fill glasses with the finished mixture and place in the refrigerator for 2 hours until completely set. Prepare the cream separately. To do this, mix 1 tbsp. spoon of sugar, 1 tbsp. a spoonful of champagne and 1 teaspoon of lemon juice. Add 75 ml. heavy cream and beat until thick foam forms. Decorate your dessert glasses with your cream using a piping bag.

6. A wonderful dessert that combines cold ice cream, covered with a still hot crust of crispy meringue, will surprise and delight both children and adults, and it is not at all difficult to prepare. From the finished biscuit sheet, cut out six circles, about 6 cm in diameter, and sprinkle them with cognac. Place one scoop of vanilla ice cream on each sponge circle. Place the resulting cakes in the freezer for 6 - 12 hours. Shortly before serving the dessert, beat 3 whites with 2 tbsp into a fluffy foam. spoons of powdered sugar. Remove the biscuits with ice cream from the freezer, carefully but quickly coat each ball of ice cream with whipped egg white and place your dessert in an oven preheated to 230ᵒ for 3 minutes. Serve immediately.

7. Delicious spicy cookies can be served as a dessert, and if you remember to make small holes in your cookies before baking, then such cookies can serve as an excellent decoration for your New Year tree. Using a mixer, beat 125 gr. softened butter, 50 gr. powdered sugar and a drop of vanilla essence. Add ½ teaspoon of a mixture of ground cinnamon, cloves and cardamom, as well as the zest of one orange, stir thoroughly. Continuing to stir, gradually add 175 g. wheat flour. Knead the dough thoroughly, wrap it in cling film and place in the refrigerator for 30 minutes. Roll out the finished dough into a layer about 0.5 centimeters thick and cut out your cookies from it using curly molds or a sharp knife. Bake on a greased baking sheet in an oven preheated to 180ᵒ until golden brown. Cool the finished cookies on a wire rack and decorate with icing sugar from 150 g. powdered sugar, thoroughly ground with 3 tbsp. spoons of lemon juice.

8. Delicate orange mousse looks great on the table and literally melts in your mouth. Cut off the tops of six oranges, carefully remove the pulp, and brush the inner surface of the resulting cups and lids with egg white and lightly sprinkle with sugar. Squeeze the juice from the orange pulp and measure 400 ml. Pour the juice into a saucepan, add 100 g. sugar and 3 tbsp. spoons of corn starch. Mix thoroughly, add 3 lightly beaten egg yolks and, continuing to whisk, bring the mixture to a boil over moderate heat. Cook your dessert for 1 minute until thickened, remove from heat, add finely grated zest of one orange and 2 tbsp. spoons of orange liqueur. Mix thoroughly and cool, stirring occasionally. Using a mixer, beat 300 ml. heavy cream and carefully fold it into the orange mixture. Place the finished mousse into orange peel cups and refrigerate for 1 ½ - 2 hours. Before serving, cover with orange caps and garnish with mint leaves.

9. It’s not at all difficult to prepare a delicious and savory dessert of pears with wine and cardamom. Peel three pears, cut in half and remove the cores. Pour 250 ml into the pan. dry white wine, add 50 g. sugar, 1 bud of clove, 3 boxes of cardamom, a sprig of mint, mix thoroughly and boil. Place the prepared pears in boiling wine with spices, cook for 4 minutes, remove from heat, keep in a warm place for an hour, and then bring to a boil again. Transfer the finished pears to a separate dish, strain the liquid and reduce by half. Cool everything down. Serve in portions, placing half a pear on a saucer, pouring over the boiled sauce and garnishing with a mint leaf.

10. A very simple dessert salad of fruits and cream is sure to please both children and adults. Peel three bananas and cut into slices. Divide three blood oranges into slices and peel off the membranes. Peel and core three sweet apples and cut into slices. Lightly beat one glass of heavy cream with 4 tbsp. spoons of powdered sugar. Place one tablespoon of creamy ice cream at the bottom of glasses or bowls, top with a mixture of chopped fruits, pour over cream and garnish with mint leaves. Cool for 10 minutes and serve.