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Tricolor curd cream
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Indonesian rice dessert with coconut cream
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Open cake with peanut ice cream
Three-layer lozenge
Cooking
Step 1
For the first layer of apricots, remove the stones, puree the pulp in a blender. Place in a heavy-bottomed saucepan and cook, stirring constantly, over low heat until thickened, 20-30 minutes. Add regular and vanilla sugar, cook for another 15-20 minutes
Step 2
For the second layer, grind the raspberries in a blender and rub through a sieve to get rid of the seeds. Add sugar to the resulting puree and cook, stirring constantly, over low heat until it begins to lag behind the bottom of the pan.
Step 3
For the third layer, peel and core the pears, cut into slices and lightly simmer in 1/2 cup water. Puree in a blender, put in a saucepan and boil until light thick. Add sugar and broken cinnamon stick. Stirring constantly, cook until completely thickened. Remove the cinnamon stick.
Step 4
Lay parchment on 3 baking sheets, grease with vegetable oil and lay out the marshmallow with a layer of no more than 2 cm. Dry in the oven at a temperature of 50-60 ° C until the center of the marshmallow stops sticking, 6-8 hours
Step 5
While the marshmallow is still warm, stack it on top of each other, layer on layer, roll it up, put it in a jar and close it with parchment, and a day later - with a lid.
Ingredients
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