Liquid glucose (glucose syrup)

The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich.

Recipe from Nicolas Laurier, chef of the restaurant Mina.

Creamy kulich with candied fruits and dried cherries is an exquisite version of traditional Russian Easter pastry. Its history dates back to ancient Slavic spring renewal celebrations when kulich symbolized wealth and abundance. The cream makes the dough particularly tender and airy, while the candied fruits and dried cherries add a subtle fruity sweetness with a hint of tartness. This kulich is a true celebration of taste and aroma that fills the home with warmth and coziness. It is enjoyed in a festive setting, cut into pieces and shared with loved ones. The sugar glaze and decorations make it not only delicious but also aesthetically pleasing. It is the perfect conclusion to the Easter feast that delights not only with its taste but also with its soulful tradition.

This aromatic kulich, infused with traditions and tenderness, is a true decoration for the festive table. Its base is airy dough enriched with sour cream that gives it special softness, while raisins add sweet notes. Bright orange zest fills the pastry with freshness and a light citrus tang. This recipe combines classic techniques with exquisite ingredients to create a harmony of flavors. Kulich, as a symbol of the bright holiday, is perfect for cozy family tea gatherings. It can be decorated with sugar glaze, nuts, and candied fruits to add individuality. With each piece, one feels the warmth of home and the joy of communication.

The recipe was shared with us by the brand pastry chef of the Sartoria Lamberti restaurant, Naira Sosedova. Opera cake is a famous French dessert. In the classic version, it is made of almond sponge cake layers, layered with chocolate and coffee cream and covered with chocolate glaze. In the author's interpretation of pastry chef Naira Sosedova, the same layers are layered with raspberry jelly, raspberry ganache and pistachio cream - the result is a lighter and fruitier dessert.

Raspberry marmalade is a vibrant embodiment of sweet artistry, combining the rich flavor of ripe raspberries with the delicate texture of a classic treat. This recipe, rooted in Russian cuisine, showcases a skillful blend of fruity freshness and the right balance of sweetness. The deep raspberry aroma unfolds through careful cooking of the berry puree, while pectin gives it a dense and elastic structure. This marmalade is perfect not only as an independent dessert but also as a decoration for baked goods and an original handmade gift. The powdered sugar coating on the pieces adds completeness to the flavor and prevents sticking together. It is a sweet delight that evokes memories of warm summer days and pleases both adults and children.

Toffee! World famous caramel candies.

Pancakes with caramel-orange sauce and fresh berries are an exquisite dish inspired by the refinement of French cuisine. Delicate, airy pancakes soaked in fragrant citrus sauce create a harmony of sweetness and light tartness. The thick caramel-orange glaze slowly drizzled over the hot batter envelops it in rich flavor. Fresh berries add brightness, balancing textures and giving each serving a refreshing touch. This is the perfect treat for a morning breakfast or an elegant dessert that highlights the solemnity of the moment. The recipe combines classic pancake-making techniques with the fine art of sauce creation, transforming an ordinary dish into a culinary delight.

From the White Rabbit restaurant.

Portokalopita is a refined dessert of Greek cuisine that embodies the sunny taste of oranges and the delicate texture of crispy phyllo dough. Its origins are rooted in Mediterranean baking traditions where citrus notes harmoniously blend with sweet syrups. This pie is the perfect ending to a meal, infused with the aromas of orange and caramelized sugar. The phyllo dough, dried and soaked in orange syrup, creates an astonishingly airy and crispy texture. Portokalopita is especially good when chilled, allowing its syrup to penetrate the layers of dough, making them even richer and juicier. This dessert is often served with a scoop of vanilla ice cream or Greek yogurt, highlighting its brightness and sweetness. It is wonderful as a festive treat or simply to enjoy a cozy moment.

Halibut mousse is a refined dish of European cuisine that combines the tenderness of fish with a creamy texture. Its roots trace back to haute cuisine traditions where the lightness and airiness of the mousse create a unique flavor. The crustless sautéed halibut blends with ricotta, stevia leaves, and nasturtium to form a harmonious balance of salty and herbal notes. Agar-agar provides structure while the nitrogen siphon adds airiness. Bean puree garnishes with mizuna, onion coulis, and pumpkin cream add depth of flavors creating a rich composition. The dish is served with carrot slices and sprouts of cabbage and radish for freshness and crunch. This mousse is a true embodiment of sophistication, perfect for special occasions when one wants to experience the interplay of textures and the delicate taste of seafood.

Candy caramel is a true magic of sugar art born from the depths of European gastronomy. This recipe, based on liquid glucose and fondant, allows for the creation of a smooth, elastic mass capable of taking on the most whimsical shapes. Warm, pliable caramel in the hands of a master transforms into exquisite figures that shine like precious gems. Its taste is a delicate balance of sweetness with a creamy texture, making it an ideal decoration for desserts or a standalone treat. The uniqueness of this caramel lies in the possibility of creative expression: it is shaped under incandescent light, acquiring unique shades and forms that inspire confectioners to create true works of art.

Pistachio cake is a refined delicacy, embodying sophistication and harmony of flavors. Its history begins in European cuisine, where pistachios are valued for their subtle nutty taste and delicate buttery texture. The cake consists of several layers of airy sponge soaked in aromatic creams, while the savory nougat adds depth. The sweetness of honey and a light citrus note of orange create a perfect balance, making the dessert both rich and refreshing. This cake is not just a sweet treat but a true work of art worthy of a festive occasion. Its presentation is a special ritual as each slice reveals new flavor dimensions accompanied by crunchy caramel and the aroma of roasted pistachios. A wonderful conclusion to an exquisite dinner!

The gingerbread house is not just a culinary creation but a symbol of coziness and festive magic. This recipe has roots in Russian cuisine and dates back to ancient traditions of making gingerbread figures used as charms and gifts. The house made from fragrant dough with honey, cinnamon, and ginger fills your home with warmth and a fairy-tale aroma. Its taste harmoniously combines the sweetness of honey, the spicy note of spices, and the crunch of caramel windows. It is not only a decoration for the festive table but also an engaging process that brings the family together. The finishing touch is the snowy glaze that turns the house into a winter fairy tale. You can place a candle inside and enjoy the cozy light, creating an atmosphere of a magical evening.

No-bake almond dessert with apricots is a refined treat from Bashkir cuisine that embodies the harmony of nutty richness and fruity freshness. The almond base enriched with powdered sugar and aromatic essence creates a delicate dough that is carefully soaked in apricot jam before serving. The aging process gives the dessert a unique texture, while the glaze made from whipped egg whites with lemon juice adds airy lightness and a soft tanginess. Ripe apricots complete the composition, bringing freshness and subtle honey notes. This dessert is perfect for festive occasions and is prepared in advance to reveal the full spectrum of flavors. It combines traditional Bashkir techniques with the exquisite taste of almonds, turning it into a true culinary masterpiece.