Smoothie from peaches with strawberries and raspberries. Berry and fruit jam from peaches, strawberries and nectarines Ingredients for berry and fruit jam from peaches, strawberries and nectarines

Mousse cake "Peach-strawberry-caramel" is an extraordinary and simply incredibly tasty combination of tender peaches with aromatic strawberries and sweet caramel! This is the magic of taste! The combination is very harmonious, you will definitely like it! With our detailed instructions and step by step photos you can make your own mousse cake at home,
Mousse cakes are becoming popular and gaining more and more new fans today. Their advantage is that you can prepare such a cake in advance, when you have free time, and store it in the freezer. When guests arrive, the cake will remain covered with chocolate velor or mirror glaze, leave it in the refrigerator to defrost, and now on the table there is simply a masterpiece - a delicious mousse cake, like from the best confectioners! Your guests will be delighted!
But there are also subtleties in preparing mousse cakes. Mousse cake is not homemade cake on a quick fix, this is the recipe for experienced housewives. But if you practice a little and learn how to whip cream and prepare mousses correctly, then this recipe will be up to you! But imagine, your efforts will be rewarded extraordinary taste! Mousse cake "Peach-strawberry-caramel" will not leave you indifferent!

I would like to draw your attention to the proportions in the recipe: I give the proportions a little too much, because... Some recipes are more difficult to prepare with few ingredients.
I would also like to draw your attention to a couple of points in assembling the cake: mousse cakes are assembled literally “upside down”. After freezing, the cake is turned over and a flat, smooth surface is on top. Also, if we prepare a cake in a mold with a diameter of 18 cm, then all the “inserts”: compote discs, dacquoise cake, streusel cake we make with a smaller diameter, i.e. 16 cm - then the cake will look beautiful in cross-section.
Well, I wish you magical moments and a pleasant tea party!

Ingredients

Step-by-step recipe with photos

Prepare almond dacquoise.
Place the dacquoise dough in a piping bag fitted with a 12cm round tip.
Pipe the dough onto the parchment in the form of circles, 16 cm in diameter, in a spiral pattern, starting from the center.

Lightly sprinkle the cakes powdered sugar so that a thin crust forms on them, and leave to air for 5 minutes.
Sprinkle the cakes with powdered sugar again and let stand again for 5 minutes.

The trick of dusting the dacquoise cakes with powdered sugar will allow the cakes to remain soft on the inside and have a thin crispy crust on the outside.

Bake the dacquoise in a preheated oven at 180°C for about 15 - 20 minutes.
Remove the baking sheet with the prepared cakes from the oven, if possible, drag the parchment with the cakes onto a wire rack, and cool the cakes completely.
Only after complete cooling, carefully remove the cakes from the parchment.
If the cakes, like mine, were baked in cake rings, run a small knife along the inner edge of the ring and cut out the cakes.
For the recipe we need one cake layer with a diameter of 16 cm.

Prepare streusel.
Prepare the dough for the streusel: place all the ingredients in a mixer bowl and mix with the paddle attachment until the ingredients are combined, i.e. obtaining a dough resembling shortbread.
Roll out the resulting dough between two layers of parchment to a thickness of 2 mm.
Using a cake ring with a diameter of 16 cm, cut out the blanks.
Place the rolled out dough and parchment paper on a large cutting board (or other flat surface), place in the freezer and freeze.
Transfer the frozen dough to a baking sheet.
Bake in an oven preheated to 160°C for about 15 minutes, until golden brown.
Remove the finished cakes from the oven, cool and carefully, using a spatula or a long knife, remove from the parchment.

Prepare peach compote.

Pour the peach puree into a 5mm thick ring.

Place the peach compote ring (along with the cutting board) in the freezer and freeze well.

Prepare strawberry compote.
Cover a cake ring, 16 cm in diameter, with cling film and place on a flat surface (for example, a cutting board).
Pour strawberry puree into a 5mm thick ring.

Remove the ring from strawberry compote(and along with the cutting board) into the freezer and freeze well.
Free the disk of frozen compote from cling film directly when assembling the cake.

Assembling the cake.
Mousse cakes are always assembled literally “upside down” in a cake ring or silicone mold. After freezing, the cake is turned over and a smooth, even surface or a silicone mold imprint is obtained on top.
If you are preparing the cake in a cake ring, cover it with cling film.
Place a cake ring or silicone mold on a completely flat, hard surface (for example, a cutting board).
Pour a 7 mm thick layer of mousse onto the bottom of the mold. Remove the strawberry compote from the freezer and remove from the cling film.

And carefully lay out the streusel cake (streusel is fragile - try not to break it).
Lightly press down and slightly “drown” the streusel cake.
Place the cake in the freezer and freeze for 8-12 hours.

For finishing finished cake I used chocolate velor coating (I don’t have a photo of the velor yet, I’ll take one later if necessary).
For white chocolate velor.
Chop the cocoa butter with a knife until crumbly.
Place in a plastic bowl and heat in the microwave on medium power, stirring occasionally with a silicone spatula, until the cocoa butter becomes liquid (once it becomes liquid, do not heat any more).
Place white chocolate in a plastic bowl (if the chocolate is in a block, chop it with a knife).
Melt the chocolate in the microwave on medium power, stirring occasionally with a silicone spatula to avoid overheating.
Pour cocoa butter into the melted chocolate, add dye and stir until the dye is completely dissolved.
The operating temperature of velor is 40-45°C (check with a cooking thermometer).
Pour the velor into the spray gun.
Remove the cake from the freezer and release it from the mold.
Cover the frozen cake with chocolate velor using a spray gun.

Tip 1. We apply velor to the cake using a spray gun. Don’t be surprised - this is the most convenient and affordable option at home))) Go to a hardware store, buy a new, affordable, small-volume spray gun, and use it only for velor purposes))

Calories: 342
Proteins/100g: 0.82
Carbohydrates/100g: 10.88

A smoothie made from peaches with strawberries and raspberries is not just delicious, it’s very tasty! And mega-useful! Raspberries, strawberries, peach and individually are very useful, and if you make this fruit mix, then the body will receive a lot of vitamins, and you will get a lot of pleasure. The smoothie turns out to be thick, viscous, with a contrasting sweet and sour taste, and also very beautiful and bright. You can alternate layers as you like, make them thin or wide, or just mix everything and get no less delicious drink. Treat yourself on a hot day - prepare a smoothie of peaches with strawberries and raspberries! By the way, you can cook it the same way
In order for the fruit smoothie to be cool and the layers not to mix, the fruit must be chopped in advance and kept for some time in freezer. When the fruit puree thickens slightly, arrange in layers into glasses.
So, let's prepare a smoothie with peaches and berries.
Ingredients:

Raspberries – 250 gr;
- strawberries – 150 gr;
- peaches (ripe and juicy) – 400 g;
- lemon juice– 2 tbsp. spoons;
- ice water – 0.5 cups;
- sugar or honey - to taste (optional).

How to cook at home

1. We start preparing the smoothie by mixing lemon juice with ice water. You can skip this step if you want a sweet peach puree for your smoothie. In addition to the acidifying agent, lemon also plays another role - when mixed with sour lemon juice, peach puree retains its bright color.



2. Remove the skin and seeds from the peaches and cut into slices.



3. Place in a blender, add lemon juice diluted with ice water.





4. Whisk everything until you obtain a homogeneous puree. Pour the puree into a container or bowl.



5. Prepare raspberries and strawberries. There is no need to wash the raspberries; wash the strawberries and remove the stems.



6. Using an immersion blender, puree the raspberries and strawberries. While grinding, add sugar or honey to taste. Raspberry pits can be removed by then rubbing the puree through a sieve.



7. The volume of peach and raspberry-strawberry puree should be approximately the same amount. Place the puree in the freezer for 20-30 minutes.





8. When the puree thickens, you can start making the striped smoothie. Place 3 tbsp at the bottom of the glasses. spoons of peach puree.



9. Then make a layer of raspberry puree and put peach puree on top. You can decorate the smoothie with raspberries or strawberries and mint leaves. If you just mix all the ingredients, it will turn out no less tasty, so this quick option Also take note when preparing smoothies from peaches, strawberries and raspberries.
Smoothie made from peaches and berries was prepared by Elena Litvinenko (Sangina)
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Berry and fruit jam made from peaches, strawberries and nectarines - healthy and tasty homemade dessert, rich in dietary fiber, microelements, glucose and fructose. Jam (jam) or jam is a method of preserving fruits and berries by boiling them in sugar. History says that the French invented it, but it seems to me that in this case, like folk songs, the author is unknown. Agree, our village grandmothers will feel deeply insulted if someone tells them that strawberry jam is a French invention.

They cook it in two steps - you must leave the jam for several hours so that sugar syrup soaked the fruit, so they will turn out translucent and will not fall apart.

• Cooking time: 12 hours
• Quantity: 1.3 l

Ingredients for berry and fruit jam made from peaches, strawberries and nectarines:

• 1 kg of peaches;
• 0.5 kg of nectarines;
• 0.3 kg strawberries or garden strawberries;
• 1.3 kg granulated sugar.

A method for preparing berry and fruit jam from peaches, strawberries and nectarines.

Jam can be made from any fruit; overripe ones are also suitable. But if as a result you want to get beautiful jam with visible pieces of fruit and whole berries, then you will need high-quality raw materials! That is, slightly unripe peaches and nectarines, freshly picked garden strawberries, also known as strawberries.

Before processing, wash fruits and berries thoroughly with cold running water.

On the back of the nectarines and peaches, cut the skin crosswise with a sharp knife. Place the fruit in a pan of boiling water for 20 seconds. Then immediately place it in ice water to cool and stop the cooking process.

Carefully remove the skin.

Cut the peeled peaches in half, then into 4 parts, remove the pits. Then cut into cubes 1.5-2 centimeters in size.

Cut the peeled nectarines in half, remove the pit, and place the fruit in a bowl. Large nectarines should be cut in the same way as peaches.

Place the fruit pieces in a deep bowl and add granulated sugar, mix so that it is evenly distributed between them.

After it stands out fruit juice(about 2 hours), transfer the mass to a saucepan with a thick bottom and place on the stove, bring to a boil.

Cook over medium heat for about 20 minutes, skim off any foam. Cut large strawberries in half, leaving small ones whole. Add strawberries to a saucepan with boiling jam, shake, and bring to a boil again. Cook for another 10-15 minutes, skim off the foam again.

Remove the saucepan from the heat and leave for 10-12 hours (preferably overnight). There is no need to cover it with a lid, just cover it with a clean towel.

The next day, heat the jam from peaches, strawberries and nectarines again to a boil, cook over low heat for 15 minutes.

Wash the canning jars thoroughly, rinse with running water, then sterilize over steam or dry in the oven (about 20 minutes at 130 degrees).

Place hot peaches, strawberries and nectarines into warm jars and cover with boiled lids.

Cover the jars with a blanket or terry towel and leave to cool at room temperature.

We store the finished berry-fruit jam from peaches, strawberries and nectarines in a dark place at a temperature no higher than +10..15 degrees Celsius.