Nut Pausaait

Desserts again


You can’t make classic desserts like jellies, mousses, sambucas and parfaits without a modern refrigerator… These seductive recipes are described in old cookery books, and they all require an active and at the same time metered cooling during the cooking process. How did the housewives of the 19th century solve this problem, is beyond comprehension! Even the freezing cold that reigns in America for more than half a year does not provide the right conditions: a stable, regulated temperature.

But you and I have a comfortable modern refrigerator, which will act as a faithful assistant in the preparation of these half-forgotten culinary masterpieces of ancient cuisine.

Here’s a parfait, for example. Let’s see how much easier it is to make with modern household appliances.

Nut Parfait

Crush 50 grams of peeled kernels of nuts walnuts, almonds, hazelnuts with a blender or in a food processor’s mill. Mix the yolks of the two eggs with the granulated sugar two and a half tablespoons of granulated sugar and beat with a mixer. Add chopped nuts. Heat three tablespoons of milk to 80 degrees and mix with the resulting mixture. Over a low heat, stirring continuously until the mixture thickens.

Let the mixture cool in the air and put it into moulds. Place the cooled whipped cream on top and place the molds in the refrigerator for 30-40 minutes before serving.

Speaking of whipped cream

Whipped cream is a decoration and a subtle flavor addition to many dessert dishes. Nowadays, ready-made whipped cream is sold in appetizingly decorated aerosol cans. This long-lasting cream holds its shape beautifully, but it is too sweet, and its flavor, overly flavored, is not as subtle as you would like it to be. Thanks to the combination of the refrigerator and the mixer, it’s not at all difficult to make perfectly natural whipped cream at home.

Simply place 250 ml of 20-percent whipped cream in the mixer bowl and chill in the freezer for 30 minutes. Add one teaspoon of sugar, preferably vanilla sugar. Beat the cooled cream with a mixer with cream attachments for about three minutes until it forms a thick foam, so that it sticks to the paddles of the mixer without losing its shape.

You’ll get the result even faster if you use 30 percent whipped cream, the traditional method. Pre-cooling the cream in the freezer is a must in order to get quick and quality results. But 20 percent whipped cream tastes more delicate.

Some cooks add egg whites to 20 percent cream. It too must be chilled before whipping, but separately from the cream, and not in the freezer, but in the refrigerator.


This is an oriental-sounding name for a dessert not found in any dictionary. But it’s in vintage cookbooks. Sambuc is a cold-whipped jelly based on a thick fruit puree. I tried this dish in a family that keeps old traditions and family recipes.

To make the sambuca cream, you will need: 45 g semolina, 250 g juice apple, mango, cherry, cranberry, plum, and so on , 150 g granulated sugar, 20 g gelatin, 550 g water, a pinch of citric acid.

Pour the semolina with water and citric acid, stir and leave to swell at room temperature for 5 to 6 hours. Bring the swollen groats to a boil, add a little hot water if necessary, and cook, stirring, for 15-20 minutes. Let cool in the air until the temperature reaches 40-45 degrees Celsius. Pour in the juice, stir in the sugar and leave in the refrigerator for an hour and a half. Then beat with a mixer until fluffy. Warm the gelatine pre-soaked in water and stir over low heat until smooth, pour into the mixture and whisk again. Put into the tins and chill in the freezer. Serve chilled.

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