Leaf (sheet) gelatine

Beef aspic with egg is an elegant dish of Russian cuisine that embodies the traditions of cold appetizers. It originated in the aristocratic homes of Russia, where jelly made from broth was considered a delicacy. Tender veal meat carefully enveloping a boiled egg gains a rich flavor from long simmering in aromatic broth with vegetables and spices. Gelatin gives the dish firmness, while the transparent aspic effectively highlights the layers of meat and egg. Exquisite presentation with pickled cucumbers, lemon, and spicy sauces makes it worthy of a festive table. It can be served with horseradish or mustard to enhance the meat flavor. This dish captivates with its combination of textures and harmony of flavors, making it an excellent choice for those who appreciate classic recipes.

The recipe is taken from the book "Seafood. Very simple.

The recipe is taken from the book "Seafood. Very simple.

The recipe is taken from the book "Seafood. Very simple.

The recipe is taken from the book "Seafood. Very Simple.

A dessert with the taste of summer in the literal, not figurative sense: ripe tomatoes, berries, rose wine, all the attributes of a holiday dolce far niente are found in one dish. It is important to maintain a fine line here, so that the jelly does not turn out too bland. Therefore, before adding gelatin, be sure to try the result, and keep in mind that gelatin noticeably muffles the taste, so there should be a little more sugar than enough. There is nothing surprising in the fact that there will be a unity of taste between tomatoes and garden berries : a ripe tomato has much more of a sweet fruit than a vegetable, and from a botanical point of view, it is still a berry.

Mandarin mousse is a delicate treat of French cuisine, impressing with its airy texture and bright citrus aroma. The history of mousse dates back to the 18th century when French chefs began experimenting with whipped cream and fruits to create delightful desserts. This mousse combines a velvety creamy base with the refreshing tartness of mandarins, creating a harmony of flavors. It is served chilled in dessert cups as the perfect conclusion to a meal. Its lightness and sophistication make it an excellent choice for a festive dinner or romantic evening.

The classic Italian dessert goes well with lavender. To make panna cotta truly lavender, you need to infuse the cream with the fragrant flowers overnight - this way they will give all their aroma to the future dessert.

Tofu panna cotta is a refined blend of Italian classic and modern nutrition approach. This light, delicate dessert retains the silky texture of traditional panna cotta but replaces cream with soft tofu, making it healthier and lighter. Maple syrup adds natural sweetness, while vanilla bean infuses the refined mixture with aroma. Gelatin provides structure, and fresh berries complement the delicate flavor with bright notes of freshness. Tofu panna cotta is perfect for those seeking an exquisite yet light dessert.

Taras Kirienko, chef of the Touché wine bar, shared the recipe with us.

Jellied eggs are an exquisite and unusual dish of Russian cuisine that impresses with its originality and sophistication. Its origin dates back centuries when hostesses aimed to make festive snacks not only tasty but also visually striking. The taste of jellied eggs is delicate and harmonious, with light seafood notes from shrimp, the freshness of microgreens, and the piquancy of olives. The broth with gelatin gives the dish transparency and softness, resembling a gastronomic stained glass. This dish is perfect for formal dinners and buffets, astonishing guests with its elegance. Serving it without the shell transforms it into a true culinary masterpiece, with each portion being a small work of art that conceals an amazing combination of textures and flavors.

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

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

Recipe from the teacher of the School of "Food" Vitaly Tikhonov.

Recipe from the book "Harry Potter's Magical Baking.