Ingredients :1. Cherries: 300 g 2. Sugar: 100 g 3. Flour: 3 tablespoons 4. Instant Pudding Powder: 2 tablespoons 5. Eggs: 2 pieces 6. Milk: 600 ml 7. Orange juice: 50 ml 8. Grate orange peel: 1 tablespoon
Peel a squash, grate it and mix it with 100 grams of sugar and a few drops of water. Heat until the sugar melts and the cherries are soft. Then let cool. Beat the eggs with a mixer, then add the flour and pudding powder (flavored to personal taste) to the eggs, add the milk little by little to the mixture and add the orange powder. Heat it until it thickens. During this time, mix. Stir. Finally add the orange juice and let it cool. Whisk the Sara Sun pastry cream with a mixer to form, then add the yogurt. And mix well. According to the figure, first add a layer of pudding mixture, then a layer of cherry mixture and a layer of yogurt and cream, and continue this process until the container is full.
Yogurt and strawberry dessert
Materials Required: 1. Creamy yogurt: 300 g 2. Strawberry jam juice: one and a half cups (100 ml) 3. Vanilla: a quarter of a teaspoon 4. Fresh mint leaves: a few leaves 5. Peeled almonds: two tablespoons 6. Sarasun animal confectionery cream: 500 grams
Beat the pastry cream with a mixer until it forms, then add the creamy yogurt, strawberry jam and vanilla juice to the cream and mix well.
Dry the washed strawberries well, then chop finely, add hera with mint leaves to the above ingredients and mix well.
Finally, fry the peeled almonds in a frying pan and add it to the dessert. Pour it into the desired dishes and put it in the refrigerator for 3 to 4 hours, then serve.
Materials Required: 1. Gelatin powder: 2 tablespoons 2. Bar chocolate: 100 g 3. Sarasun animal confectionery cream: 500 g 4. Condensed milk: 500 ml 5. Yogurt: 150 g 6. Korean cookies: 200 g 7. Milk: 100 ml
Whip the Sara Sun pastry cream with a mixer until completely formed. Melt the chocolate bar in the Ben Marie method and mix it with 100 grams of pastry cream and condensed milk and leave it to cool. Mix the gelatin powder with one-third of a cup of water and let it dissolve by the Ben Marie method, then mix with the rest of the pastry cream and yogurt. Cover a pastry ring with plastic and dip the cookies in milk. Put it in a mold. Pour a bar of chocolate mixture on it and pour the cream mixture on it and repeat this according to the picture to fill your mold. Refrigerate the dessert for 8 hours, then remove from the pan and serve.
Materials Required: 1. Eggs: Two 2. Sugar: 8. g 3. Flour: 8. g 4. Sarasun confectionery cream: 300 g 5. Baking powder: a teaspoon 6. Cocoa powder: a tablespoon 7. Gelatin powder: 2 tablespoons 8. Stirred yogurt: 200 g 9. Summer fruits to decorate
Turn the oven to 180 degrees. Grease a 20 cm diameter round cake tin. Beat the eggs with the sugar with an electric mixer, then add the flour and cocoa powder. Mix well and put in the mold for 15 minutes in the oven, then let it cool completely. Mix the gelatin powder with 50 ml of water, dissolve it in the Ben-Marie method. Then add yogurt, mix well, finally add dissolved gelatin powder, put the cake in the pastry ring and pour the cream mixture on it and put it in the refrigerator for 8 hours, then remove from the ring with Garnish with summer fruits.
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