Simple and tasty desserts with rusks!
published on 14 June, 2019 at 19:31
Tiramisù made with rusks:
INGREDIENTS
rusks (Melba toast)
coffee flavored Greek yogurt
milk + espresso coffee
unsweetened cocoa powder
DIRECTIONS
1. Dip the rusks first in the milk then in the coffee.
2. Place one slice on a plate and spread the yogurt over it.
3. Keep alternating layers of rusks and yogurt. Dust the top with unsweetened cocoa powder
4. Refrigerate for a couple of hours before serving.
rusks (Melba toast)
coffee flavored Greek yogurt
milk + espresso coffee
unsweetened cocoa powder
DIRECTIONS
1. Dip the rusks first in the milk then in the coffee.
2. Place one slice on a plate and spread the yogurt over it.
3. Keep alternating layers of rusks and yogurt. Dust the top with unsweetened cocoa powder
4. Refrigerate for a couple of hours before serving.
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No-Bake White Chocolate Strawberry Mousse Cake
INGREDIENTS
Crust
9 oz rusks
3 tsp powdered sugar
6 tbsp butter, melted
White Chocolate Mousse
7 oz white chocolate
12 oz whipping cream (35% fat), cold, divided
1/2 tbsp gelatin powder
2 tbsp cold water
Strawberry Mousse
10 oz strawberries
1/4 cup sugar
1/2 tbsp gelatin powder
2 tbsp cold water
7 oz whipping cream (35% fat), cold
Topping
fresh strawberries, cut in thin slices
9 oz rusks
3 tsp powdered sugar
6 tbsp butter, melted
White Chocolate Mousse
7 oz white chocolate
12 oz whipping cream (35% fat), cold, divided
1/2 tbsp gelatin powder
2 tbsp cold water
Strawberry Mousse
10 oz strawberries
1/4 cup sugar
1/2 tbsp gelatin powder
2 tbsp cold water
7 oz whipping cream (35% fat), cold
Topping
fresh strawberries, cut in thin slices
Directions
Add the strawberries and sugar in a sauce pan and heat until sugar is dissolved. Remove from heat and puree using a blender.
Combine gelatin and 2 cold water, microwave for 1 minute until gelatin dissolves. Then pour it over strawberry puree. Let the strawberry mixture cool. Beat the whipping cream until stiff peaks form. Add strawberry mixture and mix until combined.
Crumble the rusks in a food processor. Add melted butter and process until completely combined.
Press the mixture into the bottom of a spring form pan.
Put the chocolate and 5 oz whipping cream in a bowl. Microwave for 2-3 minutes until all the chocolate is melted. Combine gelatin and 2 cold water, microwave for 1 minute until gelatin dissolves, and pour it over the melted chocolate mixture. Let cool completely.
Whip 7 oz whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.
Pour the chocolate mousse over the crust and refrigerate for about 15-20 minutes. Pour the strawberry mixture over the set white chocolate mousse.
Refrigerate for about 4 hrs. Decorate with fresh sliced strawberry and tufts of cream.
Add the strawberries and sugar in a sauce pan and heat until sugar is dissolved. Remove from heat and puree using a blender.
Combine gelatin and 2 cold water, microwave for 1 minute until gelatin dissolves. Then pour it over strawberry puree. Let the strawberry mixture cool. Beat the whipping cream until stiff peaks form. Add strawberry mixture and mix until combined.
Crumble the rusks in a food processor. Add melted butter and process until completely combined.
Press the mixture into the bottom of a spring form pan.
Put the chocolate and 5 oz whipping cream in a bowl. Microwave for 2-3 minutes until all the chocolate is melted. Combine gelatin and 2 cold water, microwave for 1 minute until gelatin dissolves, and pour it over the melted chocolate mixture. Let cool completely.
Whip 7 oz whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.
Pour the chocolate mousse over the crust and refrigerate for about 15-20 minutes. Pour the strawberry mixture over the set white chocolate mousse.
Refrigerate for about 4 hrs. Decorate with fresh sliced strawberry and tufts of cream.
-----------------------------------------
Rusk cake:
Ingredients
12 rusks
3 tbsp whipped cream
2 tbsp toasted almond slices
12 rusks
3 tbsp whipped cream
2 tbsp toasted almond slices
For the syrup
1.5 cups of sugar
1.5 cup water
1.5 cups of sugar
1.5 cup water
For the cream:
1 liter of milk
3 tablespoons of starch
3 tablespoons of flour
1 tsp vanilla extract
1 liter of milk
3 tablespoons of starch
3 tablespoons of flour
1 tsp vanilla extract
For the orange sauce:
2 cups of orange juice
2 tablespoons of starch
4 tablespoons of sugar
2 cups of orange juice
2 tablespoons of starch
4 tablespoons of sugar
Method:
Prepare the syrup by first caramelizing the sugar and then adding the water and cooking for couple of minutes.
Arrange rusks in plate and pour the syrup over it.
In a small bowl combine starch and flour and add milk. Whisk until smooth. Add this mixture to the rest of the milk and whisk on medium heat. Add vanilla extract.
Pour the cream over softened rusks and let it cool for 15 minutes.
Put all ingredients for orange sauce in a pan and cook it until it thickens.
Decorate the cake with whipped cream so you make eight rectangles and put orange sauce in every other rectangle. White rectangles decorate with orange slices.
Sprinkle almond slices on the middle of every rectangle.
Prepare the syrup by first caramelizing the sugar and then adding the water and cooking for couple of minutes.
Arrange rusks in plate and pour the syrup over it.
In a small bowl combine starch and flour and add milk. Whisk until smooth. Add this mixture to the rest of the milk and whisk on medium heat. Add vanilla extract.
Pour the cream over softened rusks and let it cool for 15 minutes.
Put all ingredients for orange sauce in a pan and cook it until it thickens.
Decorate the cake with whipped cream so you make eight rectangles and put orange sauce in every other rectangle. White rectangles decorate with orange slices.
Sprinkle almond slices on the middle of every rectangle.
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