Dessert recipes

1. Remove core from the apples.
2. Pour a teaspoon honey into each apple and bake for 30 minutes at 220 °C (425°F)

1. Blend strawberries in a blender.    
2. Add gelatin, mix, and leave for 15 minutes.
3. Squeeze the juice out of half a lemon.
4. Add the lemon juice and powdered sugar to the strawberry puree and mix.
5. Pour the mixture to the pan.
Stirring constantly, heat the mixture, without bringing it to boil, until gelatin is dissolved.
6. Cool the mixture to room temperature and whip it with a mixer at a high speed for 10 minutes.
The mixture should thicken, brighten, and expand while mixing.
7. Line the soufflé mould with a food wrap.
Pour the soufflé into the mould and leave in refrigerator overnight.

1. Prepare the jelly
2. Cut oranges in half.
Fill the orange halves with different colored jellies and place them to refrigerate until the jelly is thickened.
3. Take the orange halves out of refrigerator and cut them into 4 parts with a sharp knife (moisten the knife with cold water first).

1. Dry canned pineapples on a napkin.
2. Cut puff pastry into narrow strips.
3. Wrap the pastry strips around the pineapple slices (8 - 9 strips per slice) from the outer edge and through the center.
4. Brush the egg yolk over the pastry strips and sprinkle them with sesame seeds.
5. Bake for 30 minutes at 180 °С (350 °F).

Grind the wafers in a meat grinder.    
Mix the ground wafers with the condensed milk to reach a sticky, thick paste consistency.
Make flat cakes of the wafer paste, large enough to wrap around an almond.
Wrap an almond in the flat cake and form into a strawberry shape.
Gently dip each berry in beet juice and roll in sugar.
Decorate the berries with cut rose leaves.
Warning: Rose leaves are NOT edible!
Cooking Tip: To shell the almonds with ease, cover them with boiling water for 5 minutes.