Great family? 8 desserts that produce a lot to eat at will

There are a few days for Easter, so it’s time to think about every detail of the menu so that everything is even more special. And if you receive many people at home, whether the family is big or because it will collect friends, it is necessary Think about the desserts they produce For everyone to delight yourself without worries!

Therefore, betting on desserts on the cross or cup is ideal for those who want desserts they produce. This is because we know that post-loss is usually the favorite part of the majority and being able to eat at will too good, isn’t it?

If you think that making desserts that produces that you work because of the quantity, know that you are wrong! The recipes that the guidance in the listed kitchen are very easy to make and all the ingredients are easily found. Choose your favorite recipe below and shake the kitchen:

Chocolate mousse in the cup

Time: 30 minutes (+2h refrigerator)

Performance: 20 units

Difficulty: easy

Ingredients:

• 300 g of chopped dark chocolate
• 100 g of chopped milk chocolate
• 2 Claras
• 1 pinch of salt
• Slops of milk chocolate to decorate

Preparation:

1. Melt the chocolates somehow bitter and milk with water.
2. Add the cream and mix.
3. In the mixer, beat the egg whites with a pinch of salt until it is located in a snowy point.
4. It gently mix the melted chocolate and divide between small individual cups.
5. Refrigerate for 2 hours.
6. Remove, decorate with chocolate chips and serve then.

Dulce de leche Mousse with Paçoca in the cup

Time: 1h10

Performance: 30 units

Difficulty: easy

Ingredients:

• 1 can of condensed milk
• 1 box of sour bread (200g)
• Paçoca chopped to decorate
• 1 Clara in snow
• 2 cups of paçoca crushed

Preparation:

1. Place the condensed can of milk in the pressure cooker, cover with water and cook for 40 minutes on low heat, after the start of the pressure.
2. Turn off, let the pressure come out naturally and open the pan.
3. Let it cool completely.
4. Open the can, put in a bowl, add the cream and light and mix.
5. In the individual cups, he creates a layer with half of Dulce de Leche, one with the crushed paçoca and one with the remaining Dulce de leche.
6. Decorate with Paçoca chopped and refrigerate until the moment of the service.

White dust cake

Time: 1h (+1h freezer) (+2h fryer)

Performance: 10 portions

Difficulty: easy

Ingredients:

• 6 eggs
• 6 tablespoons of sugar
• 1 teaspoon of yeast powder
• 6 tablespoons of wheat flour
• Flour of margarine and wheat to fat and flour
• Choose white chocolate and cherries in syrup to decorate (put aside 1/3 of the syrup cup)

Full and cover:

• 1 can of sour cream
• UNVALIATE BUTRO tablet (100 g)
• 1 and 1/2 can of condensed milk
• 10 tablespoons of milk powder
• 180 g of white chocolate chips

Preparation:

1. Bring the acid cream can of the freezer for 1 hour and remove the serum.
2. Beat the eggs with the mixer sugar for 10 minutes or until they doubled in volume.
3. Add the yeast and sifted flour, mixing gently.
4. Pour in a fatty pan and flour of 28 cm x 43 cm and cook, preheated, for 30 minutes or up to cooking and brown.
5. Leave fresh and unpleasant.
6. Then beat the butter in the mixer to a cream.
7. Pour the condensed milk into the wire without stopping until it forms a cream.
8. Gradually add the milk powder.
9. Add the cream and beat until smooth.
10. Add the chips and mix gently with a spoon.
11. Shortly thereafter, crumble the cake dough or cut into plates.
12. Shelters the lower part of a large refractory.
13. Sprinkle with half of the cherry syrup, widen a layer of cream, another layer of water watering with the remaining cherry syrup and finish with the remaining cream.
14. Garnish with cherries, white chocolate chips and refrigerate for 2 hours before serving.

Dutch cake

Time: 2h (+4h freezer)

Performance: 12 portions

Difficulty: average

Ingredients:

• 1 tablespoon of chocolate liqueur
• 6 tablespoons of milk
• 1 Package of Cookie Maria (200g)
• 100 g of milk chocolate chocolate to decorate

Cream:

• 200 g of chopped white chocolate
• 1 can of frozen ice cream without serum
• 2 cups of cream ice cream
• 1 teaspoon of vanilla essence

Cover:

• 5 tablespoons of chocolate powder
• 1 teaspoon of margarine
• 2/3 cup of milk

ModestPreparation:

1. Mix the liqueur with milk on a deep dish
2. Pass the biscuits slightly and alig the lower part of a removable lower pan of 30 cm in diameter
3. In the meantime, for the cream, melt the chocolate in the water bath or in the microwave
4. Beat a blender with sour cream, ice cream and vanilla
5. Pour over the pan and then smooth with a spatula
6. Porta to the freezer for 4 hours
7. Mix all the coverage ingredients in a pan and bring over low heat, stirring for 5 minutes
8. Leave to cool, unpleasant the cake and decorate the side with the chocolate zest
9. Sprinkle with cold coverage and serve then.

Mousse of passion fruit with scam cream

Time: 2h (+3h30 frigator)

Performance: 10 portions

Difficulty: easy

Ingredients:

• 2 Envelopes of Sapore Gelatina
• 1 teaspoon of yellow food coloring
• 2 cups of passion fruit juice
• 2 CONDENSED MILK CLANTS
• 3 cans of sour cream
• 1 kg of melted milk chocolate

Cover:

• 3 Passion fruit pulp
• 1 cup of water
• 1 cup of sugar
• 1/2 tablespoon of corn starch
• 1 tablespoon of Karo® corn glucose

Preparation:

1. Sprinkle the gelatin in passion fruit juice, dissolve in a water bath and beat in a blender with a coloring, condensed milk and 2 cans of sour cream and put the refrigerator aside for 30 minutes.
2. In a bowl, mix the melted chocolate and the remaining cream and set aside.
3. In a large refractory, intercal layers of fruit cream for passion and chocolate cream, finishing with the fruit cream for passion.
4. Refrigerate for 3 hours.
5. For the seasoning, in a pan, put the ingredients, less glucose and bring over medium heat, mixing up to cook and thickening.
6. Remove from the heat, add glucose and mix with a spoon.
7. Leave to cool, scattered on the mousse and serve.

Chocolate cheesecake on the beam

Time: 50 minutes (+3h30 refrigerator)

Performance: 10 portions

Difficulty: easy

Ingredients:

• 2 crushed corn cookie packages (400 g)
• 7 tablespoons of margarine without salt

Filling:

• 1 envelope of flavorless jelly
• 1 cup of milk
• 500 g of melted milk chocolate
• 1 cup of crushed anacardi
• 1 can of sour cream
• 1 glass of natural yogurt (200g)

Cover:

• 500 g of melted milk chocolate
• 1 can of sour cream
• 1 tablespoon of Karo® corn glucose

Preparation:

1. In a bowl, put the biscuit and margarine.
2. With the tip of the fingers he mixes until he forms a wet crumb.
3. Use the crumbs to cover the bottom of an average refractory, tightening the mixture with your hands. Reserve.
4. For the filling, beat the jelly sprinkled in the milk in a blender and dissolved in a water bath with the other ingredients.
5. Pour carefully to the biscuits and refrigerate for 30 minutes.
6. In a bowl, place the coverage ingredients and mix.
7. Remove the cheesecake from the refrigerator, spread the lid and refrigerate for another 3 hours.

Peach Pie in Cup

Time: 40 minutes (+1h refrigerator)

Performance: 20 units

Difficulty: easy

Ingredients:

• 1 Fishing can in the chopped syrup (reserves the syrup)
• 4 tablespoons of cold butter in cubes
• 1 cup of creamy Dulce de leche
• 1 envelope of flavorless jelly
• 2 cans of sour cream
• 200 Go 1 Package of crushed corn starch
• 1 can of condensed milk

Preparation:

1. In a bowl, mix the biscuit with the butter until the consistency of Farofa is obtained.
2. Pour transparent cups to the bottom and set aside.
3. Then mix 1/2 can of the cream with the Dulce de leche and make a layer in the cups above the biscuit.
4. In a pan, sprinkle the gelatin in 1/3 cup of fishing syrup and let it hydrate for 5 minutes.
5. Therefore, it brings over low heat to dissolve, without boiling.
6. Beat a blender with remaining cream and condensed milk until smooth.
7. Finally, pour into the cups, decorate with chopped fishing and keep in the refrigerator for 1 hour before serving.

Dulce de leche with spices

Time: 20 minutes (+3h refrigerator)

Performance: 12 portions

Difficulty: easy

Ingredients:

• 2 cups of water
• 1 cinnamon in the stick
• 5 cloves
• 1/2 teaspoon of nutmeg nutmeg
• 1 tablespoon of sugar
• 3 cups of creamy Dulce de leche
• 2 packages of champagne -type biscuits (340g)
• 2 cups of whipped cream ready
• Gamma of lemon to decorate

Preparation:

1. In a pan, brings over medium heat in water with cinnamon, cloves, nutmeg and sugar.

   Cook for 5 minutes, leave to cool and filter.

2. In a bowl, mix the Dulce de leche with whipped cream.
3. Assemble the flooring in a medium refractory making a layer with biscuits moistened in cold syrup and another with the Dulce de leche.
4. Garnish with lemon zest and refrigerate for 3 hours.
5. If you wish, decorate with cinnamon on stick and blackheads.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.