An ideal dessert for all coffee lovers which is ready in 5 minutes.

INGREDIENTS:

90 ml of espresso coffee

250 g of mascarpone cheese

500 g of cheese for cakes ( 20 % fat )

120 g of sugar

200 ml of sweet cream

Chocolate coffee beans for decoration ( not obligatory )

PROCEDURE :

1 . put mascarpone, cheese for cakes and sugar into a bowl and mix well …

2 . add sweet cream in a thin layer, while mixing all the time and mix well to get a nice cream ( be careful not to mix too much, so the mixture can remain creamy ) …

3 . add 55 ml of espresso coffee to the cream and stir shortly …

4 . put one spoon of cream in a 100 ml glass, then add a few drops of the remaining coffee, then comes cream and coffee again until you fill the glasses to the top …

5 . fill all the glasses in that order …

6 . leave the prepared desert in the fridge for at least an hour …

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Delicious and quick ice-cream that can be prepared by everyone. This ice-cream contains no artificial aroma, colour or paste and which flavour you will choose depends on you.

YOU NEED …

1 GLASS YOU WILL WORK WITH AND USE FOR MEASURING ( you choose a size of the glass yourself, it depends on the amount of ice-cream you want to get )

INGREDIENTS FOR FRUIT ICE-CREAM :

2 glasses of finely chopped fruit ( fruit at your choice )

1 – 2 glasses of sugar ( the amount of sugar depends on the sweetness of the fruit )

2 glasses of stiff yoghurt ( you can use Greek yoghurt as well )

1 ½ glasses of sweet cream

INGREDIENTS FOR OTHER FLAVOURS :

1 glass of ground cookies or nuts ( it is your choice )

1 glass of sugar

2 glasses of stiff yoghurt ( you can use Greek yoghurt as well )

1 ½ glasses of sweet cream

PROCEDURE :

1 . wash the fruit, dry it and chop it into tiny pieces …

2 . mix the fruit with sugar using an immersion blender …

3 . add yoghurt to the mixed fruit and mix again …

4 . mix sweet cream separately ( be careful NOT to mix it too much ) …

5 . put sweet cream and mixed cream together and mix shortly one more time to avoid the lumps …

6 . pour the ice-cream into suitable cups and freeze …

THE PROCEDURE FOR MAKING ICE-CREAM with cakes or nuts is almost the same.

If you make ice-cream with cookies, first mix yoghurt and sugar to enable the sugar to melt and then add the cookies. The rest of the procedure is completely the same as with fruit ice-cream.

NOTES AND ADVICE :

Take the ice-cream out of the freezer 15 minutes before serving to enable it to defrost a little.

If you have a special freezer for ice-cream, you do not need to take the ice-cream out 15 minutes before use, as the temperature is adjusted specially for ice-cream, so it will always be creamy.

If there are ice crystals in the ice-cream, it means that the temperature of freezing was wrong.

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The combination of these ingredients is fabulous , a dessert in glass which is extremely creamy and fruit gives it fantastic freshness.

INGREDIENTS :

10 Rafaello balls + for decoration

750 g Quark or Topfen ( fresh cheese with at least 20 % fat )

130 g of powder sugar

120 g of coconut cream ( canned coconut milk )

250 g of Mascarpone

1 package of vanilla sugar

1 spoon of vanilla paste

250 g of forest fruit ( frozen fruit )

PROCEDURE :

1 . mix all the ingredients except Rafaello balls and frozen fruit …

2 . cut the Rafaello balls and add them to the mixed cream, then add forest fruit …

3 . stir well and fill the glasses …

4 . decorate with halves of Rafaello balls …

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For me Panna Cotta is the queen of the summer. Panna Cotta can be prepared in different ways, with fruit, in glasses…

INGREDIENTS for Panna Cotta :

700 ml of sweet cream

300 ml of milk

100 g of sugar

45 g of corn-starch

Vanilla paste (or stick or vanilla sugar )

10 g of gelatine

4 spoons of water

INGREDIENTS for the sauce:

750 g of strawberries

3 spoons of water

70 – 100 g of sugar ( depends on sweetness of fruit)

10 – 15 g of gelatine ( not obligatory, it depends on

thickness you want to achieve)

PREPARATION of Panna Cota :

1 . put all the ingredients in a bowl, dissolve them well to avoid lumps …

2 . when Panna Cotta boils, put the pot out of the cooker, dissolve gelatine in water and leave it for 10 minutes to enable gelatine to bubble …

3 . add the prepared gelatine to the hot Panna Cotta …

4 . fill the glasses ( SEE THE VIDEO ) …

5 . Put Panna Cotta in the fridge to enable it to harden …

6 . clear the strawberries, add water and sugar ( if you use gelatine, prepare it according to the instructions on the packaging ) ….

7 . pour the sauce over Panna Cotta …

8 . leave Panna Cotta in the fridge for 4, 5 hours …

NOTES AND ADVICE:

You can decide on the amount of sauce as you wish.

Gelatine in the sauce is not obligatory.

You can also decide on the amount of sugar in the sauce, as some fruit is more, and some less sweet.

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