Moms of mischievous tomboys and small coquets know that a capricious child is not easy to feed, in any case, wholesome food. This question is especially acute when you think about what to cook for dessert for a child. Feed it homemade sweets, taking as a basis the most ordinary foods.
Pick your recipe
You will need
- For popsicle:
- - 4 bananas;
- - 100 g of milk and white chocolate;
- - 4 tbsp 20% cream;
- - 30 g shortbread cookies;
- - 30 g of ground nut;
- - 60 g of confectionery dusting;
- For curds:
- - 250 g of soft low-fat cottage cheese;
- - 100 g of milk chocolate;
- - 75 g of powdered sugar;
- - 40 g of butter;
- For fudge:
- - 100 g of high-quality condensed milk;
- - 200 ml of 33% cream;
- - 300 g of powdered sugar;
- - 20 g of vanilla sugar;
- - 10 g butter;
- For jelly:
- - 350 g of fresh strawberries;
- - 250 ml of 10% cream and water;
- - 120 g of sugar;
- - 20 ml of lemon juice;
- - 3.5 tsp gelatin;
- - half a pod of vanilla.
Instruction manual
1
Banana Popsicle
Peel the bananas and cut across into halves. Pour fruit onto wooden skewers or ice cream sticks. Break two kinds of chocolate into pieces and melt separately in a water bath or in a microwave. Stir in 2 tbsp. In each serving. cream.
2
Crumble cookies, sprinkle confectionery and ground nut on flat plates. Dip the bananas in one of the chocolate mixes, then roll in one or another sprinkle.
3
Homemade Glazed Cheese
Soak the butter at room temperature for 30-40 minutes, then rub it thoroughly with the cottage cheese and powdered sugar using a whisk or mixer. Mix the fillers there if desired, they can be nuts, candied fruits, fruits, cocoa powder, coconut flakes, etc.
4
Melt the chocolate, smear it with the cells of the silicone molds and put it in the freezer for 5 minutes, then repeat the procedure. Put the curd paste there, evenly cover with the remaining chocolate mass and refrigerate for 10-20 minutes.
5
Creamy Fudge
Pour the cream into a thick-walled pan or stewpan and heat. Add condensed milk, icing sugar and vanilla sugar. Cook the mixture, stirring constantly, over medium heat until the dry ingredients are completely dispersed.
6
Continue to cook the fondant until it is significantly respected and thickened. Check the readiness in this way: put a little syrup in cold water, it should become elastic and soft, like plasticine, but not stick to your hands.
7
Lubricate the rectangular shape with butter. Pour the contents of the pan into it and let it cool so. Cut the fondant into rectangles or rhombuses or serve dessert to your child.
8
Double jelly
Dissolve 1.5 tsp. gelatin in 3 tablespoons cream and leave for 10 minutes. Select the vanilla seeds, fill with the remaining cream in a saucepan and heat, not boiling. Dissolve 50 g of sugar there. Remove the dishes from the stove, put the swollen gelatin in it and mix thoroughly.
9
Strain the creamy mass through cheesecloth or sieve. Fill it with a mold or a bowl to the middle of the height and refrigerate in the refrigerator for 2 hours.
10
Finely chop 200 g of strawberries, bring to a boil in the indicated amount of water with lemon juice and 70 g of sugar, set aside and leave for 10 minutes under the lid. Soak for this time gelatin in 3 tbsp. water and enter into the berry mixture. Pour the strawberry compote over the creamy jelly and refrigerate for another 2 hours. Turn the finished jelly on a plate or serve in this form, decorating with halves of berries.