Pectin

Recipe from the gastropub "Russian Pub", from chef Alexey Semenov.

Anton Negin, brand pastry chef of the Cape restaurant, shared the recipe with us.

It was invented by Katerina Lebedeva, a blogger on the social network Odnoklassniki <a href='https://ok.ru/vrednajatetka' target='_blank' style='color:blu

Many cities in the world can boast of their own dishes, some of them are rich in their desserts. Who has not heard of the New York cheesecake or the Viennese Sacher cake? Several years ago, our capital Moscow also acquired its own cake, its recipe is now available to housewives, small confectioneries and even huge confectionery associations. Ekaterinburg is increasingly heard on the world stage, we host Innoprom, hosted the World Cup, with enviable consistency we host international boxing competitions, and very soon we will celebrate our 300th anniversary and welcome guests from all over the planet - participants of the 2023 Universiade. We, Ekaterinburg, simply need our own cake! Which one? This is a complex and multifaceted question, desserts are alien to Russian gastronomy , so we use international experience and enrich it with original Russian flavors — rye malt, buckwheat porridge and the bright, warm and familiar taste of baked milk. Outwardly, it is severe and laconic, like the Ural Mountains, but hides riches — bright flavors and malachite-emerald "gems". Between two layers of rye sponge cake with malt there is soft apple marmalade, a crispy layer of buckwheat with cardamom, whipped ganache from concentrated milk and salted caramel. The outside of the cake is covered with a ganache of dark chocolate, sprinkled with cocoa powder on top and decorated with green-blue gilded sugar crystals. Yes, it sounds difficult, but are they afraid of work in the Urals? No! So let's get started!

Watermelon jam is an unusual and vibrant treat from Russian cuisine. It is made from the sweet flesh of watermelon, which acquires delightful tenderness and rich flavor thanks to the combination of sugar, lemon juice, and pectin. The history of this jam is linked to the tradition of home canning when housewives sought to preserve summer's bounty for the long winter. It has a refreshing fruity aroma and a slight tartness, creating a perfect balance of flavors. Watermelon jam pairs wonderfully with morning tea and can also be used as a filling for pastries or an addition to desserts, giving them a special summer touch. Its bright color and delicate texture make each spoonful a true delight.

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 Easy!".

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

The recipe was shared with us by chefs and co-owners of the Sky Food cafe Valentin and Maria Naumkin.

Maxim Klykov, chef at Farro, shared the recipe with us.

Recipe by Artem Mukhin, chef of the Bambule restaurant. Tomato jam is a self-sufficient dish. But since tomatoes are somewhere between sour and sweet, there are two ways to make this jam: you can make it sweet and not add salt, then it will be almost a dessert. Or you can add salt to it, and then it will go well with cheeses and bread, and you can make wonderful bruschetta from it. If you add herbs such as parsley, basil , tarragon or thyme leaves to the tomato jam during cooking, as well as a lime leaf and a sprig of lemongrass, you get a very powerful product with a complex taste. However, such jam should not be rolled up in jars and stored for a long time. And if you add cilantro and coriander seeds to it before serving , mix with olive oil, then it is ideal to serve with meat - some baked lamb.

The 'Lemon' dessert is an exquisite Italian treat that embodies the freshness of citrus and the delicacy of white chocolate. Its history begins with the desire of pastry masters to create the perfect combination of airy mousse and vibrant fruit jelly. The taste of this dessert impresses with a balance of sweetness and tartness, where creamy chocolate harmoniously complements the aroma of yuzu, lime, and lemon. Each spoon reveals new flavor dimensions, while the velvety texture adds sophistication. This dessert is not only a delight for gourmets but also a true culinary masterpiece – its shape mimics the natural beauty of a lemon. An ideal choice for special occasions or simply for enjoyment!

Strawberry tart with cheese cream is a refined creation of French pastry tradition, embodying the harmony of fresh berries, delicate mousse, and a crispy base. Its origins trace back to classic French cuisine, where special attention is paid to the balance of flavors and textures. The tart reveals the fullness of sweet pleasure: creamy cheese mousse envelops the tongue with its softness, strawberry confit adds a refreshing tang, and custard provides tenderness. The dessert's feature is the combination of a crunchy almond base and melting cream that creates a contrast making each fork unforgettable. Ideal for elegant tea parties and festive dinners, this tart promises to be a true decoration for any table, bringing joy and delight to everyone who immerses themselves in its delicate aroma and exquisite taste.

Cherry French jam with pectin is a true embodiment of sophistication and flavor. This delicacy hails from France, where jams are valued for their rich taste and delicate texture. The cherry, with its natural tartness, creates a perfect balance with the sweetness of sugar, while the addition of pectin gives it thickness and velvetiness. The jam turns out bright, aromatic, and extraordinarily appetizing. It can be used as a morning luxury on crispy baguette, added to desserts or served with cheese to create exquisite gastronomic combinations. This recipe allows you to reveal the full depth of fresh berries' flavor and preserve their natural freshness. Each spoonful is a dive into the traditions of French culinary art.

La Cannelle pastry chef Alexey Prokhorov developed this recipe himself, making many mistakes when choosing the right ingredients. The result is a cake that does not contain any animal products , not even protein.