Strawberry topping sauce is a fragrant, bright red and remarkably tasty homemade dessert sauce that turns any simple dessert — ice cream, syrniki, pancakes, cheesecake or curd casserole — into a real restaurant-level treat. It's made from just two or three ingredients: ripe strawberries, sugar and a touch of lemon juice, with no thickeners or artificial additives. It's especially good at the height of strawberry season when the berries are at their most fragrant and sweet. Compared to store-bought toppings, the homemade version is significantly more wholesome and tastier. Sort the ripe strawberries, remove the stems and cut into halves or quarters. Layer with sugar and let rest for 30-60 minutes until the juice releases. Bring to a boil and simmer over low heat for 10-15 minutes until thickened, adding a splash of lemon juice at the very end. Cool and pour into jars. Proportions for 500 g of strawberries inside.
Homemade berry marmalade from currants and gooseberries is a remarkably tasty, natural and wholesome treat made without pectin, gelatin or agar — the berries have enough natural setting power on their own to deliver a firm marmalade texture. The big advantage is the completely natural composition with no artificial additives or colorings: just ripe berries, sugar and a squeeze of lemon juice. It's a great healthy dessert option for kids and adults, especially for anyone who pays attention to the quality of the ingredients in their family menu. Sort and rinse black or red currants and gooseberries, then simmer with a little water for 5-10 minutes until soft. Push through a sieve to remove skins and seeds. Reduce the resulting puree with sugar over low heat for 40-60 minutes until thick, stirring constantly. Pour the hot mass into a mold or onto parchment and leave to set fully. Proportions for 1 kg of berries inside.
Candies made from dates and coconut flakes are a simple and healthy treat. Dates have been loved by sweet tooths since ancient times. In addition to having an excellent taste, they are also very rich in beneficial vitamins.
Homemade agar-agar marmalade from grapefruit juice is a natural, wholesome and remarkably fragrant dessert that completely replaces store-bought gummy candies with their artificial colors and flavorings. The main advantage of agar-agar over gelatin is that it's plant-based (vegetarian-friendly), sets at room temperature and gives the marmalade a firm, springy texture with a characteristic "bouncy" feel. Freshly squeezed grapefruit juice gives the marmalade a bright citrus flavor with a pleasant slight bitterness and a rich pink color. Strain fresh grapefruit juice, pour into a pot, add sugar and agar-agar and mix thoroughly. Bring to a boil and simmer over low heat for 2-3 minutes, stirring constantly. Pour into silicone molds or a flat tray and let set at room temperature. Proportions for 500 ml of juice inside.
Russian Easter paskha with candied fruit is the famous and essential dessert of Orthodox Easter, which along with kulich and dyed eggs makes up the "holy trinity" of main dishes on the festive Easter table. On the bright Easter holiday the table must include the main dishes of the celebration — kulich, curd paskha with candied fruit and dyed eggs, which symbolize rebirth and new life. Curd paskha is traditionally made in a special wooden mold called a pasochnitsa in the shape of a truncated pyramid bearing the letters "ХВ" (Christ is Risen) — and it's exactly this characteristic shape that distinguishes a real paskha from an ordinary curd dessert. Push curd cheese through a sieve twice for tenderness. Beat butter and yolks with sugar and sour cream until fluffy. Mix with the curd cheese, add candied fruit, raisins and vanilla. Place in the mold and refrigerate under a weight for 12-24 hours. Proportions for 1.5 kg of curd cheese inside.
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