New Year's Dessert Recipes (2016)

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New Year's Dessert Recipes (2016)
New Year's Dessert Recipes (2016)

Video: New Year's Dessert Recipes (2016)

Video: New Year's Dessert Recipes (2016)
Video: New Years Celebration Cake | New Year's Eve 2016 Special 2023, November

New Year's Dessert Recipes (2016)

An elegant table, a decorated Christmas tree, a tangerine spirit spread throughout all the rooms, soon the most magical holiday - New Year! for the holiday to be a success, you need to take care of desserts in advance. After all, often the main meal - a festive dinner - takes place a little earlier than the Chimes notify us that the Year of the Fire Monkey has come, and the New Year is met with champagne and desserts (calorizator). We will try to prepare light desserts that are not burdensome for the stomach, so that we have enough energy for dancing and entertainment.

Cookies Christmas trees


wheat flour - 150 gr.

  • egg - 2 pcs. + protein
  • sugar - 1 cup + 1/2 cup
  • lemon - 1/2 pc.
  • cinnamon - 1/4 tsp.
  • almonds - 200 gr.
  • cocoa - 2 tbsp. l.
  • milk - 3 tbsp. l.
  • butter - 100 gr. + 3 tbsp. l.
  • icing sugar - 250 gr.
  • Cookies Christmas trees
    Cookies Christmas trees

    Beat 2 eggs with a glass of sugar, add soft butter (100 gr.), Zest of half a lemon, cinnamon, lemon juice, chopped almonds and flour. Mix the dough thoroughly, put it in the refrigerator for a while. Roll out into a layer 0.5 cm thick, cut out stars (or triangles) of different sizes, bake for 15-20 minutes in an oven preheated to 180 ° C. Cool the cookies and collect the Christmas trees.

    For the glaze, mix cocoa and sugar, add milk and, stirring constantly, cook over low heat until the sugar dissolves. Cool the glaze and stir with butter until creamy. Beat the protein with powdered sugar until a dense mass, transfer to a pastry bag and decorate the cookies - arbitrarily with icing and protein mass, laying them in the form of Christmas trees, you can decorate with sugar pearls on top.

    Continuing the theme of desserts prepared in advance, consider a variant of a not the most familiar custard delicacy, sweet, but not cloying, the play of tastes is built on the contrast of cranberries and delicate mousse with a breathtaking cinnamon aroma.

    Italian cranberry cinnamon dessert


    cranberries - 0.5 kg.

    • sugar - 200 gr.
    • egg (yolk) - 5 pcs.
    • milk - 300 ml.
    • cream 30% - 600 ml.
    • cinnamon - tubule
    • brandy - 1 tbsp. l.
    • light rum - 60 ml.
    • Italian cranberry cinnamon dessert
      Italian cranberry cinnamon dessert

      Rinse the cranberries, add water (50 ml), add half the sugar and cinnamon, mix thoroughly and heat, not letting it boil, for 10 minutes. Set aside a cup of the garnish mixture, chop the rest with a blender (remove the cinnamon stick or leave in the cup). Beat the yolks, combine the milk and the remaining sugar, heat until it is completely dissolved, pour into the yolks in a thin stream, stirring occasionally. Cook over low heat for 3-4 minutes, add alcohol and chill. Whip the cream, add to the custard, stir and pour in the cranberry mass. Pour into a plastic container and freeze for 5-6 hours. Before serving, put in portioned glasses or bowls, garnish with the remaining mixture with whole berries.

      Jelly "Stars"


      milk - 3 glasses

      • cream 20% or more - 1 glass
      • bitter chocolate - 100 gr.
      • gelatin - 20 gr.
      • vanilla - on the tip of a knife
      • sugar - 6-7 tbsp. l.
      • Jelly "Stars"
        Jelly "Stars"

        For ease of preparation, soak equal parts of gelatin in a small amount of water in different containers. For chocolate jelly, heat 2 cups of milk, break the chocolate into it, add half of the sugar and a little vanilla, mix, warm well. Remove from heat, add swollen gelatin, beat slightly until the gelatin is completely dissolved. Pour into molds and send to harden.

        Similarly, prepare jelly from milk, cream, sugar and vanilla, pour over the frozen layer of chocolate jelly. If desired, swap the jelly layers or alternate. It goes well with fresh mint leaves.

        Christmas strawberry


        strawberries - 0.5 kg.

        • cream / whipped cream / sour cream 30% + sugar - glass
        • sunflower seeds / black sesame seeds for decoration.
        • Christmas strawberry
          Christmas strawberry

          Let's remember that strawberries are an ideal companion of champagne and sparkling wines, we will prepare more of them, and to maintain the New Year's mood we will serve them creatively - in the form of cute Santa Clauses. Free the washed strawberries from the stalks, cut off the top (1/3 of the berries), carefully put the cream or sour cream on the base, mark the eyes with seeds, cover with a "hat", which is decorated with a drop of cream, and make buttons on the body. Serve the dessert separately or decorate any cake with berries. This dish must be served immediately, so you can involve children in its preparation - they will be delighted with both the process and the result.

          Monkey-shaped chocolate cake with dried apricots


          egg - 5 pcs.

          • wheat flour - 100 gr.
          • sugar - 150 gr. + 200 gr. for glaze
          • icing sugar - 125 gr.
          • dried apricots - 300 gr.
          • cream 33% - 300 ml. + 150 ml. for glaze
          • dark chocolate - 50 gr.
          • cocoa powder - 50 gr. + 150 gr. for glaze
          • vegetable oil - 2 tbsp. l.
          • butter - 110 gr.
          • Mascarpone cheese - 150 gr.
          • gelatin - 2 tsp.
          • baking powder for dough - 1 tsp.
          • liqueur - 3 tbsp. l.
          • salt - a pinch.
          • Chocolate cake with dried apricots
            Chocolate cake with dried apricots

            Even if this cake does not "go away" with a bang on New Year's Eve, in the morning it will be even tastier, so you can spend time and cook a magic chocolate cake with an original filling. Separate the whites, beat the yolks with sugar into a thick foam. Mix flour with baking powder and cocoa, sift into yolks, mix gently, pour in vegetable oil. Beat the whites with salt, gently insert into the dough, mix and place in a mold. Bake for 45 minutes in an oven preheated to 180 ° C. Cool and refrigerate for 4-6 hours.

            Rinse dried apricots, cover completely with water and boil until soft. Grind with a blender not very finely. For syrup, mix 100 gr. sugar and 100 ml. water, boil and pour in alcohol, cool. Cream - whip cream with icing sugar, add Mascarpone cheese, stir. Grate chocolate.

            Assembling the cake - cut the biscuit lengthwise into three parts, soak the bottom cake with syrup, put half of dried apricots, half of the cream and sprinkle with half of the grated chocolate. Repeat the process with the second crust, cover with the third on top and send the cake to the refrigerator for several hours, preferably overnight. Put in the freezer for half an hour before pouring the glaze.

            For glaze - pour gelatin with water, melt butter, add sugar, cocoa and pour in cream. While stirring, cook until the sugar dissolves. Add gelatin, mix well until the lumps disappear. Cover the cake with slightly cooled icing, decorate if desired with grated chocolate, cookie or nut crumbs.

            Chocolate cake, like any other - beloved and familiar on holidays - can be decorated in the form of a funny face of a mischievous monkey, for this you need two creams - light (butter, custard or whipped cream) and dark - with cocoa or chocolate. Ears can be crafted from round biscuits, waffles, or thin sweet chips, used whole or halved.

            Raspberry dessert


            raspberries - 500 gr.

            • sour cream 30% - 300 gr.
            • sugar (fine) - 4-5 tbsp. l.
            • gelatin - 2-3 tbsp.
            • Raspberry dessert
              Raspberry dessert

              Pour gelatin with water, let it swell and heat, stirring occasionally. If any lumps remain, strain the gelatin and cool. Beat sour cream with sugar, add gelatin in several steps. Put the raspberries in an even layer in a flat form, put the sour cream on top, put them in the freezer for 6-7 hours.

              Warming classic grog


              rum - 200 ml.

              • lemon - 2 pcs.
              • sugar - 4 tsp
              • boiled water - 400 ml.
              • Warming classic grog
                Warming classic grog

                Boil water, gently pour in rum and juice squeezed from lemons, add sugar, stirring to cook for 2-3 minutes. Pour into glasses and serve immediately. The classic recipe can always be adjusted to suit your tastes - replace rum with cognac, water with strong tea, lemon with lime or orange, add cloves, anise, cinnamon, nutmeg and even pepper. The value of grog lies in the warmth and coziness of the drink, which is perfect for holidays, especially those held outside the city or outdoors.

                Interesting solutions for the preparation and decoration of New Year's dessert dishes are in the "New Recipes" section.

                Author: Victoria N. (specially for

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