Agar-agar

The recipe is taken from the magazine "Cakes and pies. And also the best recipes for muffins, rolls, cakes and cookies.

The 'Rose' pancake cake with raspberry cream is an elegant combination of airy pancakes and delicate berry cream, embodying the art of Russian cuisine. Its shape resembles a blooming rose, symbolizing grace and sophistication. The recipe's origins trace back to the traditions of creating layered desserts where each element absorbs the aromas of the others. The cake's taste is a harmony of sweetness and the light tartness of raspberries, complemented by the creamy softness of cottage cheese. This dessert is perfect for special occasions, impressing not only with its flavor but also its appearance. It is served chilled to maintain the texture of each layer while fully revealing its aroma. The sprinkle of freeze-dried raspberries adds completeness to the composition, adding a light fruity note to each piece.

This gluten-free cranberry and white chocolate pie is a refined dessert that combines the bright tartness of cranberries with the delicate sweetness of white chocolate. Its base made from oats and almond flour adds a light nutty note, while coconut oil contributes softness to the texture. The history of such desserts is rooted in European traditions where cranberries have long been used in baking. White chocolate plays a special role here by softening the berry's acidity and creating a harmony of flavors. This pie is perfect for a cozy tea time, especially in cooler seasons when you want to warm up with something comforting and aromatic. Serving it with candied cranberries and fresh rosemary makes it not only delicious but also aesthetically pleasing—a true festive accent on the table.

The recipe is taken from Anna Aksenova's book "Mousse Cakes. As Easy As Easy!".

The recipe is taken from Anna Aksenova's book "Mousse cakes. As easy as pie!

Lemon tart with crystal jelly is a true embodiment of elegance in French pastry tradition. It features a delicate shortcrust pastry that is fragile and aromatic thanks to almond flour. The secret of this dessert lies in the lemon jelly with agar-agar, giving the tart transparency and lightness. Its fresh, invigorating taste captivates from the first bite, balancing sweetness with citrus tartness. The recipe's origins trace back to French lemon tarts, but the crystal jelly makes it special. This exquisite dessert adorns the festive table, delighting not only with its taste but also its beauty: delicate flowers and berries enhance its sophistication. It pairs perfectly with tea, becoming the final chord of gastronomic pleasure.

Recipe from Atlantica Seafood restaurant.

The fake sandwich with caviar is a masterful gastronomic illusion where high cuisine delicacies are created from simple ingredients. The base of this dish is airy brioche smeared with delicate cream cheese. The main decoration is the imitation of salmon caviar made from apple juice, agar-agar, and a drop of food coloring. Tiny pearls of delicate taste and sweet-sour tang turn this sandwich into a true culinary masterpiece. This dish will be a bright accent on the festive table or an original snack for gastronomic experiments. It surprises not only with its appearance but also with the play of flavors, allowing one to enjoy the harmony of textures - the softness of brioche, creaminess of cheese, and the firm drops of fruit caviar. A true delight for gourmets who appreciate unusual culinary solutions!

Recipe by Anton Rubtsov, chef of the restaurant "Groza" (Kostroma).

The recipe was shared by Perelman People vegan chef Kirill Gubin. A complex dish using molecular cuisine.

Carrot cake with hazelnuts is an exquisite dessert that combines tenderness and rich flavor. This recipe draws inspiration from Italian cuisine, where natural ingredients always play a key role. Grated carrot gives the cake natural sweetness and juiciness, while crushed hazelnuts fill it with a nutty aroma. Coconut milk and rye flour create a soft texture complemented by the light sweetness of cane sugar. The cake's highlight is the jelly made from carrot and orange juice, infused with a hint of citrus tang that makes the dessert refreshing. It is served chilled, perfectly highlighting the balance of flavors. This cake is a true find for lovers of healthy and original desserts, ideal for cozy home evenings as well as festive occasions.

Recipe from Delicatessen Restaurant.

Barberry jam is a true find for lovers of unusual flavors. Its sweet and sour taste with light berry notes makes it an ideal addition to morning toasts, pancakes, or even pastries. Barberry is an ancient berry known for its health benefits; in Europe, it was valued for its bright flavor and high vitamin content. The jam is made by slowly boiling fresh berries with sugar and a small amount of water, while agar-agar gives it a delicate texture. After cooling, the jam acquires a rich flavor and becomes thick, perfect for pairing with tea. Barberry jam not only delights the taste but also adds a special elegance to dishes, and its health benefits make it an excellent choice for those who care about their health.

Zephyr is a rare dessert that has a flawless, joyful appearance with minimal physical, time and material costs. True, marshmallow has one peculiarity: the finished product should spend at least five hours in the refrigerator so that its shape and texture take the proper form. When you cook, remember that this recipe uses a raw egg, and let it be an egg from a supermarket that has passed all sanitary checks, and not a random one bought at the market.

Another composition by Andrey Zhdanov, similar to an edible painting. Bruschetta with chanterelles is perhaps the most common restaurant genre, but in this section it looks new. The chanterelles are fried in boiling oil until lightly golden and carefully laid out on super-crispy bread (for this it is dried twice - first on the grill, then in the oven) and a layer of cream cheese. White for gold is an obviously advantageous background, and drops of lingonberry sauce peeking out here and there finally turn the bruschetta landscape into a feast for the eyes.