L

L

o

o

a

a

d

d

i

i

n

n

g

g

.

.

.

.

.

.

Paella dish

Australian Meat PieAustralian cuisine

Paella dish

Thai massaman curryThai cuisine

Paella dish

Malutka CandiesSoviet cuisine

Paella dish

Norman rice pudding tergoulFrench cuisine

Paella dish

African Maafe StewAfrican cuisine

Paella dish

Cream of Mushroom SoupFrench cuisine

Paella dish

Bread PuddingBritish cuisine

Paella dish

AranciniSicilian cuisine

Paella dish

Veal OrloffRussian cuisine

Paella dish

Pears in wineFrench cuisine

Kissel-gateau

4 servings

15 minutes

Recipe from the grand cafe "Dr. Zhivago".

Energy value per serving

CaloriesProteinsFatsCarbohydrates

235.5

kcal

1.5g

grams

4.2g

grams

49g

grams

Ingredients

4servings

Plombir (rich ice cream)

100

g

350

g

1

l

100

g

3

tbsp

Cooking steps

1
Remove the pits from the cherries.
Required ingredients:
1. Cherry (sour): 350 g

2
Transfer to a deep pot.

3
Pour 800 ml of water.
Required ingredients:
1. Water: 1 l

4
Cook over medium heat for 7-10 minutes.

5
Drain the cherries in a colander and return the compote to the stove.

6
Dissolve starch in a glass of water.
Required ingredients:
1. Potato starch: 3 tablespoons

7
Add sugar and starch dissolved in a glass of water. Introduce the starch in a thin stream while constantly stirring.
Required ingredients:
1. Sugar: 100 g

8
Once the jelly thickens, remove it from the heat.

9
Place ice cream in a bowl and pour 200 ml of berry jelly over it.
Required ingredients:
1. Plombir (rich ice cream): 100 g

10
To serve.

Similar recipes