Петербуржская вафельная трубочка, торт «Сказка» и ягодное желе: секреты приготовления культовых десертов родом из СССР
Мода циклична, и распространяется этот круговорот трендов в природе на все области жизни, в том числе кулинарию. Аскетичная кухня СССР больше не ассоциируется с пугающим дефицитом и выглядит кулинарной тенденцией весьма привлекательной даже для самых актуальных московских ресторанов. Есть и еще один тренд, четко прослеживающийся по гастрономической карте Москвы: в моде не просто ретро, а родное, милое сердцу ретро. Оттого и так много появившихся заведений с патриотичными названиями: взять те же бистро «Березка» или эффектный ресторан русской кухни «Матрешка», которые открылись в этом году.
Следовать тенденциям можно не выходя из дома — например, устроив тематическое ретро-чаепитие. Вдохновение черпать предлагаем из бабушкиных рассказов и «Книги о вкусной и здоровой пищи», а следовать — четкой рецептуре шеф-повара кафе Dr. Живаго. Перенестись на десятилетия назад вам помогут петербуржская вафельная трубочка с начинкой из вареной сгущенки, ягодное желе и знаменитый бисквитный торт «Сказка» из нового летнего меню заведения.
Петербуржская вафельная трубочка
Ингредиенты
Для трубочки:
Яйцо — 5 шт
Сахар — 200 г
Сливочное масло — 250 г
Мука — 350 г
Для крема:
Сливочное масло — 50 г
Вареная сгущёнка — 350 г
Приготовление:
1. Яйца соединить с сахаром, взбить венчиком, добавить растопленное сливочное масло и муку. Тесто отпечь в вафельнице
2. Все ингредиенты для крема тщательно взбить венчиком. Свернуть вафли трубочкой и аккуратно заполнить кремом.
Ягодное желе
Ингредиенты:
Грейпфрут — 200 г
Апельсин — 200 г
Малина — 20 г
Голубика — 20 г
Вишневый сок — 50 г
Желатин — 7 г
Клубника — 20г
Мята — 2г
Приготовление:
Апельсин и грейпфрут очистить. Вырезать сегменты. Добавить малину, голубику, вишневый сок, желатин (предварительно замоченный в воде). Разлить по формам. Поставить застывать в холод. Украсить клубникой и мятой.
Торт «Сказка»
Ингредиенты:
Для бисквита:
Яйцо — 4 шт
Сахар — 100 г
Мука — 100 г
Сливочное масло — 25 г
Для крема:
Сливочное масло — 450 г
Сгущеное молоко — 250 г
Сахарный сироп — 300 г
Какао — 20 г
Приготовление:
1. Приготовить бисквит. Яйцо взбить с сахаром, добавить муку и сливочное масло. Тщательно взбить. Выпечь при температуре 180 градусов 10-15 минут.
2. Приготовить крем. Взбить масло, добавить сгущенное молоко. Перемешать. Разделить крем на две половины. В половину масляного крема добавить какао, перемешать. Получится шоколадный крем и белый крем.
3. Бисквит разрезать пополам. Пропитать сахарным сиропом (вода с сахаром в пропорции 1:1). Промазать посередине белым кремом. Сверху украсить шоколадным кремом. Можно использовать дополнительный кулинарный декор — украсить фигурками грибочков, печеньем, разноцветным кремом.
Приятного аппетита!
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