Shokmanzhe

Category: Confectionery
Shokmanzhe

Ingredients

eggs 4 things
sugar 2 tbsp. spoons
butter 100 g
cognac 1 tbsp. the spoon
vanilla, cinnamon
nuts (you can or without) 100 g
chocolate 1 tile

Cooking method

  • Grind the nuts, but not into flour. Melt butter and chocolate in one container. 4 Beat the proteins with sugar and vanilla sugar so that they keep their shape well, then add the yolks, drive in without stopping all this time and add the chocolate melted with butter at the end. Add cognac, nuts and cinnamon, stirring gently, without a mixer. Pour shokmanzhe into glasses or bowls, cool, you can even put it in the freezer for a short time. In short, this dessert must be cold. I did it in the morning, put it in the refrigerator. So the dessert for lunch was a success! Delicious!
  • Someone with what: some with coffee, and some with tea.


Gaby
celfh how beautiful your shokmanzhe looks, I am sure and it tastes just shocking.
natamylove
Oh, I also want this yummy
Elenka
I've been making such a dessert for a long time. Delicious! Only called from simply "Chocolate Dessert" in my book of French cooking. And shokmanzhe is made with gelatin .... Maybe I'm wrong, of course. I looked here because I have been looking for a lost recipe for a long time.
celfh
Quote: Elenka69

I've been making such a dessert for a long time. Delicious! Only called from simply "Chocolate Dessert" in my book of French cooking. And shokmanzhe is made with gelatin .... Maybe I'm wrong, of course. I looked here, because I have been looking for a lost recipe for a long time.
And I have a recipe for Chocolate Dessert with Gelatin:
Ingredients
• 200 g of chocolate
• 3 yolks
• 500 ml of milk
• 200 ml of cream 33-35%
• 50 g sugar
• 1 tsp. gelatin

In blomance, gelatin is really added.
Now I rummaged on the Internet. I did not find a recipe for shokmanzhe with gelatin. One of these days I will try to communicate with professionals on this topic.
Elenka
celfh, oh thank you, I didn't expect you to respond so quickly!
I would be very grateful if you find the recipe! Thank you so much!
celfh
We failed to communicate with a professional. She has gone on vacation since yesterday. So I specifically started looking for a recipe. An indirect confirmation that my recipe is Shokmazhe is the menu of the Robinson restaurant. Ticket to Omsk. RU. Here's an excerpt from that menu:

Fruits and desserts

Fruit bowl (kiwi, apple, orange, banana, tangerine, grapes, pear) 2 100 480
Fruit plate (apple, orange, pear, banana) 800 160
Dessert "Shokmanzhe" (creamy chocolate dessert with cognac and fresh fruit.) 335/520/100 430
Pineapples - flambé (fresh flambéed pineapples with vanilla cream and strawberry sauce.) 250 230
Alexandra Kup (dessert salad with ice cream, strawberry sauce, raspberries, blackberries and almonds) 260 120
Berry full (natural strawberry (or raspberry) puree with cream) 150/20 70
Atlantis cake (chocolate-nut sponge cake with milk soufflé) 1/200 100
Baileys cake (sponge cake stuffed with white chocolate and hazelnuts, flavored with Baileys liqueur) 1/150 120
Truffle cake (delicate chocolate sponge cake with Amaretto chocolate cream) 1/200 100
Blueberry-blueberry pie (shortbread cake filled with tender soufflé and blueberry-blueberry jam) 1/170 80
Mocha cake (a great cake made of alternating biscuit and meringue cakes, combined with Brazil nuts and Mocha coffee) 1/190 110
Pancakes "Saint-Germain" (pancakes stuffed with canned peach and apricot jam, served with chocolate topping) 300/20/10/5 100
Tropicano ice cream (two scoops of ice cream with canned fruit Tropicano cocktail) 100/50/15/5 50


Elenka69, please note that the menu is carefully planned.And I think if gelatin was present in Shokmanj, the menu would definitely indicate that it was jelly.
Elenka
celfh, and I also doubted ...
In fact, each restaurant has its own menu. What is "Robinson" I have no idea on which end of the earth it is cooked.
You promised me another recipe. Come on, I'll look through my acquaintances, maybe someone has preserved it.
Mila007
Elenka69 . Do you need gelatin? I have such a recipe.

Ingredients
100 g dark bitter chocolate (80% cocoa content)
200 g chocolate with nuts
150 ml chilled cream
60 g ground nut powder
4 egg whites
3 g gelatin

Pour cold water over the gelatin. Melt the chocolate in a water bath. Place the swollen gelatin on top. Stir and cool.
Whisk the egg whites into a strong foam. Whisk in the cream and combine gently with the whites. Combine the nut powder and egg whites and cream mixture with the chocolate mixture. Pour into six vases and refrigerate for 12 hours.
Decorate with nut slices.
Elenka
Mila, Thank you! And I think cognac will be appropriate here? I tried it with cognac.
Mila007
Alcohol: cognac, brandy, nut liqueur will be very useful. If not for kids, of course ... I add almond liqueur or brandy to almost all chocolate desserts.
Elenka
Thanks again, Mila!
I will definitely cook it.
Mila007
Elenka69

I like cold desserts in the summer ... or fruit ...
celfh
Quote: Elenka69

Come on, I'll look through my acquaintances, maybe someone has preserved it.
Elenka, if the recipe offered by Mila007 is not the right recipe and you find what you were looking for, please post it. Very interesting.
Elenka
celfh
I am very happy with Mila's recipe.
celfh
Quote: Elenka69

celfh
I am very happy with Mila's recipe.
Mila's recipe is called Walnut Chocolate Mousse.

Elenka
For myself, I decided to make a version without nuts at all.
Antonovka
Girls, what about raw eggs and salmonella? I'm just very afraid
Elenka
Yes, and I'm afraid. But such desserts are not often, I hope for the honesty of the egg producer.
Mila007
And I, if there are raw eggs in the recipe, I use it. Maybe luck, but so far nothing has ever happened. And in childhood, I drank them all the time. The only thing I can check for freshness is by dropping it into water.
Rusya
Girls, in my opinion (if I'm wrong, then correct me) the presence of Salmonella in eggs is possible only if this egg was "produced" together with the rooster, that is, domestic fertilized ones. And there is nothing to be afraid of in shops, there is perhaps some sort of bootulism or some other infection.
Summer resident
Salmonellosis affects not only roosters, but also chickens. It's just that control is more real in state enterprises than in households, although chickens get sick less often at home. And you can catch salmonella on the street and in cafes and anywhere. There is one salvation: personal hygiene (only without fanaticism) and high immunity, as well as healthy intestinal flora
Mila007
Summer resident,
I guess I have high immunity and healthy intestinal flora! Since such a nasty thing is not familiar to me. And as a child, she "swallowed" dozens of raw eggs. Both store and home. With a tomato, a slice of bread and lard ... In the village, in nature ... Oh, what good times were ...
Elenka
I also drank eggs as a child, even with great pleasure.
and not every egg contains salmonella. Of course, the shell must be washed well before use.

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