UA123716C2 - METHOD OF PREPARATION OF DESSERT - Google Patents

Abstract

The invention relates to a method of preparing dessert, which includes the preparation of two separate desserts and cranberry jelly, where to prepare the first dessert prepared Jerusalem artichoke is crushed and separated juice, then prepare a mixture of lecithin with cow's milk, walnut kernels are crushed together with pumpkin. add Jerusalem artichoke juice, crushed walnut kernels, pumpkin seeds, coconut milk and a mixture of lecithin and cow's milk and mix, the resulting mixture is filtered and beaten for 5-7 minutes, and to prepare a second dessert sodium alginate is dissolved in water at 18-20 ° C, the solution is stirred for 5-7 minutes and kept in the refrigerator for an hour at 10-14 ° C until complete dissolution of sodium alginate, then calcium gluconate is dissolved in cow's milk, yogurt, Jerusalem artichoke syrup, spelled and oatmeal are added to the solution. bran, the mixture is whipped to form a homogeneous mass and cooled for one hour at 10-14 ° C, after which the alginate solution sodium is heated to 60-65 ° C and form spheres, the formed spheres are incubated for 5 min in a solution of sodium alginate, removed, washed in clean water and discarded on a sieve, and to prepare cranberry jelly from the prepared cranberries separate juice, pulp is filled with hot water and add Jerusalem artichoke syrup, the mixture is boiled for 5 minutes, the broth is separated, the prepared syrup is added to the broth and heated to boiling, pre-separated cranberry juice is added to the mixture, mixed, poured into a mold and cooled until completely solidified, then cooled cranberry jelly stack the first and second desserts.

Description

The invention belongs to the food industry, namely to the production of desserts with a therapeutic and preventive effect and can be used in the production of food products, as well as in restaurants and establishments with molecular gastronomy.

There is a well-known method of preparing the dessert "Coconut foam", which includes coconut milk, sugar, coconut shavings and xanthan gum. The method is carried out as follows: - sugar is dissolved in 200 g of coconut milk and coconut shavings are added. Bring the mixture to a boil and leave to infuse; - filter the mixture through cheesecloth; - add xanthan and mix thoroughly; - the mixture is poured into a siphon and filled with cylinders of CO"; - let it brew | see PYR:/Lymlu.KYSSpepipdivigev5.sypr/coconut-foam)|.

There is also a method of preparing the "Yogurt Spheres" dessert, which includes cow's milk, yogurt, calcium gluconate, and sodium alginate. The method includes the following operations: 1) prepare a solution of sodium alginate with water in the amount of 5 g per 1 liter of water. To do this, add alginate to cold water and mix with a blender. Allow to settle in the refrigerator until transparent; 2) dissolve calcium gluconate in milk, add yogurt and mix with a spoon; 3) using a spherical spoon, form a sphere and immerse it in a solution of sodium alginate; 4) membrane formation (3-5 min); 5) wash spheres in two containers with clean water; 6) serve sphere with pickled fruit or fruit salad | see NYrze//speiv-asadetu.sot/riod/Lodypomue-51egu|.

In addition, there is a method of preparing the dessert "Jelly from cranberry juice", which includes cranberries, water, vanillin, and agar. The preparation method includes the following operations: - cranberries are thawed, washed and placed in a pan. Pour water, add sugar and bring to a boil. Boil the berries for 15 minutes, stirring occasionally; - agar is poured with water, the mixture is stirred and put on fire. Bring to a boil, completely dissolve agar in water, but do not boil. The consistency of the mixture should be similar to thick jelly; - the mash is filtered through a sieve and dissolved agar is added. Mix thoroughly to a homogeneous consistency; - pour the cranberry mixture into molds and put in the refrigerator until it hardens completely. about /momooa.siIB/gesirev5/dezepv/25178-2peie-i2-Kiuikmeppodo-togza. pIti|.

The disadvantage of these methods is that the finished product does not contain a sufficient amount of biologically valuable substances that have a wide range of health-promoting properties.

From the scientific and technical and patent literature, not a single technical solution was found, in which the preparation of a healthy dessert using the specified desserts and cranberry jelly is given. In this regard, the applicant believes that none of the methods of preparing dessert known to him can be chosen as a prototype, and criticism of any known method would be incorrect.

The invention is based on the task of creating a method of preparing a dessert, in which by changing the order of technological operations, combining in one technological process of obtaining several products, as well as replacing components and introducing new components in their mass ratio, to ensure the receipt of a finished health product using Jerusalem artichoke by the method of molecular gastronomy with high organoleptic indicators.

The task was solved by the method of preparing a healthy dessert, which includes the preparation of two separate desserts and cranberry jelly, where for the preparation of the first dessert, prepared Jerusalem artichoke is crushed and the juice is separated, then a mixture of lecithin and cow's milk is prepared, walnut kernels are crushed together with pumpkin seeds, after that add Jerusalem artichoke juice, crushed walnut kernels, pumpkin seeds, coconut milk and a mixture of lecithin with cow's milk and stir, filter the resulting mixture and beat for 5-7 minutes; and to prepare the second dessert, sodium alginate is dissolved in water at 18-20 "C, the solution is stirred for 5-7 minutes and kept in the refrigerator for an hour at 10-14 "C until the sodium alginate is completely dissolved, then calcium gluconate is dissolved in cow's milk milk, yogurt, Jerusalem artichoke syrup, spelled and oat bran are added to the solution, the mixture is whipped until a homogeneous mass is formed and cooled for an hour at 10-14 °C, after which the sodium alginate solution is heated to 60-65 °C and spheres are formed, because the formed the spheres are kept for 5 minutes in a solution of sodium alginate, taken out, washed in clean water and discarded on a sieve; to prepare cranberry jelly, the juice is separated from the prepared cranberries, the pulp is poured with hot water and Jerusalem artichoke syrup is added, the mixture is boiled for 5 minutes, the decoction is separated, the prepared syrup is added to the decoction and heated to boiling, the previously separated cranberry juice is added to the mixture, mixed, poured into a mold and cooled until it solidifies completely, after that, the first and second desserts are placed on the cooled cranberry jelly.

At the same time: - to prepare the first dessert "Walnut foam", the components are taken according to the following ratio, weight 9: coconut milk 39.2...39.4 walnuts 9.7...9.9 pumpkin seeds 9.7. ..9.9 Jerusalem artichoke juice 19.5...19.6 cow's milk 19.5...19.6 lecithin 1.8...2.0; - for the preparation of the second dessert "Yogurt spheres with Jerusalem artichoke syrup", the components are taken according to the following ratio, mass. 9o: yogurt Z 95 63.9...64.1 cow's milk 23.9...241 oat bran 1.3...1.5 Jerusalem artichoke syrup 5.2...5.4 spelled 2, 0...2.2 calcium gluconate 0.4...0.6 sodium alginate 2.6...2.8; - to prepare jelly from cranberries, the components are taken according to the following ratio, mass. 9o: cranberry 89.2...89.4 agar 1.7...1.9 Jerusalem artichoke syrup 8.8...9.0.

The cause-and-effect relationship between the totality of the claimed features and the achieved technical result can be explained as follows: one of the components used in the claimed method is Jerusalem artichoke, which has a unique biochemical composition that allows it to be recommended and used as a raw material for creation and production health foods, namely for desserts.

The value of Jerusalem artichoke as a food crop is primarily determined by its biochemical composition. Scientists who studied the biochemical composition and nutritional value of Jerusalem artichoke found a wide variety of vitamins, macro- and microelements contained in the tubers and green mass.

The tubers and above-ground mass of Jerusalem artichoke contain a large amount of pectin, dietary fibers, proteins, amino acids, including irreplaceable, vital macro- and microelements, as well as organic and fatty acids, which have a strong antioxidant effect. According to the content of magnesium, iron, silicon, zinc, as well as vitamins B1, B2 and C, Jerusalem artichoke surpasses potatoes, carrots, and table beets. The rich composition of biologically active substances of Jerusalem artichoke gives reason to recommend this plant in dietary nutrition.

Cranberries contain a large amount of vitamins of groups B and PP. It is rich in vitamins C and

KIT, organic acids, macro- and microelements, it contains a lot of sugars and pectins. Cranberry

Zo is rich in such acids as citric and malic, and it also contains ursolic, henna, ketoglutaric, oleanolic, benzoic and chlorogenic acids, a small amount of oxalic and succinic acids. In addition, the berry contains a lot of essential oils. Eating cranberries helps to strengthen and increase the elasticity of the walls of blood vessels and capillaries, which is especially useful for such a disease as hypertension.

The composition of pumpkin seeds is represented by various vitamins, amino acids, minerals and fats. If we consider fresh seeds, they will contain up to 8.2 g of water, up to 13.4 g of carbohydrates, up to 24.5 g of protein, up to 25.7 g of fat and 4.1 g of fiber. The seeds contain ash, unsaturated fatty acids, all B vitamins, vitamin A, ascorbic acid, vitamin E, vitamin K. Pumpkin seeds contain a lot of zinc, iron, magnesium, phosphorus and manganese. It has been established that only 25 g of purified kernels are enough to provide 20 95 of the body's daily need for zinc.

Spelled is a semi-wild variety of common wheat. Carbohydrates in spelled belong to slow. In the body, they are broken down and absorbed gradually, without causing a sharp jump in blood sugar. The protein in this cereal is contained in a larger amount than in other cereals, and consists of fourteen essential amino acids. Among them is tryptophan: the most important element for a good mood and a strong nervous system. Its deficiency is a common cause of the development of depressive disorders, insomnia and digestive problems.

The conditions for preparing a healthy dessert are established experimentally. This is explained as follows.

The duration of whipping the nut foam was determined experimentally and it was found that when it is whipped for 5-7 minutes, a stable lush foam is formed that does not spread. If the whipping is not enough, a very liquid foam is formed, which spreads and does not hold its shape.

With long-term whipping, the foam loses its static appearance and the organoleptic properties deteriorate.

In the developed technology, soy lecithin was used to improve the organoleptic parameters of the finished product. When adding another structuring agent, for example, xanthan gum, espumas turn out to be less lush, the overall impression of the dessert worsens. The proposed content of lecithin is optimal, since its excess can affect the taste and structure of the foam.

For the preparation of foam, the optimal ratio of components was chosen, because a mass of a certain liquid consistency is necessary for the formation of foam. For better foaming, in larger quantities, such liquid products as milk and Jerusalem artichoke juice were chosen, liquids that are watery by their properties and do not contain many large particles. Walnuts and pumpkin seeds, which are included in the formulation of the developed product, should be previously crushed and passed through a sieve to remove large particles, otherwise, we will not get the necessary structure and stable foam.

To prepare yogurt spheres, you must first prepare a bath with sodium alginate. Sodium alginate must be dispersed in a liquid medium and hydrated before it begins to gel with the help of calcium ions. To do this, dissolve 5 g of alginate in 1 liter of water. All dessert preparation conditions were chosen experimentally.

The water temperature should be 18-20 "C. The water must be cold or at room temperature, in warm water, sodium alginate will turn into a jelly-like mass, and it will not dissolve, but will gradually swell. The mixture is mixed using a blender

For 5-7 minutes, because sodium alginate is difficult to dissolve in water and long-term stirring is necessary for complete and uniform dissolution. If the sodium alginate is whipped for a short time, lumps of powder may form, which in the further formation of the sphere will have a bad effect on its appearance or on its formation in general. If the beating time is reduced, air bubbles will appear in the gel coating, and the sphere will not look smooth. With longer whipping, the mixture begins to heat up from the blender and turns into a jelly-like mixture. Next, the mixture is kept for an hour in a refrigerator at a temperature of 10-44 "C to completely dissolve the sodium alginate. Air bubbles are formed during mixing. Air bubbles are a problem because they can create weak spots in the membrane of the sphere through which it will easily tear and leak. In order for the mixture to become completely transparent, it takes time for the complete dispersion of air bubbles and hydration of the sodium alginate. At low temperatures, the mixture becomes more liquid, so the sodium alginate dissolves faster, when the temperature increases, the mixture begins to thicken and gel.

Before forming the sphere, the sodium alginate solution is heated to 60-65 "C, and the mixture of all products is cooled to 10-14 "C. At the same time, during molding, the process of formation of a thin gel-like shell takes place instantly, which takes place as a result of surface tension. This allows you to save time on the formation of spheres. The larger the diameter of the sphere, the more time is needed for the formation of a thin gel shell. Since the sphere is 5 cm in diameter, it takes exactly 5 minutes to form a thin gel shell. When the time of keeping it in the solution is reduced, a very thin shell is formed, which quickly breaks. If the sphere is kept in the solution for too long, a thick gel shell will form, which will then affect the organoleptic parameters of the product, the shell will be felt when it breaks, which is unacceptable for molecular cuisine.

To prepare the spheres, it is necessary to take into account the density of the product, which affects the rate of formation of the shell, the thicker the mass, the faster the shell is formed, so yogurt and Jerusalem artichoke syrup were selected experimentally in a certain ratio. Due to the fact that dairy products contain calcium, calcium gluconate is taken in smaller quantities. Yogurt is taken

With 95 fat and in more quantity than milk, because the spheres can be obtained only from a thick mass.

To prepare cranberry jelly, Jerusalem artichoke syrup is taken in the amount of 8.8-9.0 wt. 95, because because Jerusalem artichoke syrup, which is part of the recipe, contains pectin substances, agar is added in the amount of 1.7-1.9 wt. 95, that is, less than according to the traditional recipe. This amount is enough to form a jelly.

The preparation of a healthy dessert using Jerusalem artichoke by the method of molecular gastronomy takes place in the following order: 1) prepare the first dessert "Walnut foam", 2) prepare the second dessert "Yogurt spheres with Jerusalem artichoke syrup",

C) prepare cranberry jelly, 4) form the finished dish.

The first dessert "Walnut foam" is prepared in the following order.

Jerusalem artichoke is thoroughly washed from the remains of the earth. Clean and rinse well.

Cut the Jerusalem artichoke into 1 cm segments. Grind into a puree using a blender.

Strain the juice through cheesecloth. Prepare a mixture of lecithin with cow's milk. The walnut is sorted, the inner partition is removed and finely ground together with the pumpkin seeds in a blender. Add Jerusalem artichoke juice, pumpkin seeds, walnuts, coconut milk and the prepared mixture of lecithin and milk. The mixture is mixed and filtered through cheesecloth, whipped with a blender for 5-7 minutes.

The second dessert "Yogurt spheres with Jerusalem artichoke syrup" is prepared in the following order.

Sodium alginate is dissolved in water at І-18-20 "С, the solution is mixed well using a blender for 5-7 minutes and left in the refrigerator for 1 hour at a temperature of І1-10-147С until the sodium alginate is completely dissolved (a transparent solution). Gluconate dissolve calcium well in milk, then add yogurt, Jerusalem artichoke syrup, spelled and oat bran, beat to a homogeneous mass and cool in the refrigerator for 1 hour at a temperature of 1-10...14 "Sb. Before forming the spheres, the sodium alginate solution is heated to a temperature of -60...65 "C. The spheres are formed with the help of a special spoon, kept for 5 minutes in a bath with calcium lactate, the sphere is removed, washed and discarded on a sieve.

Cranberry jelly is prepared in the following order.

Sort the cranberries, wash them, squeeze out the juice. Pour the remaining part with hot water, add Jerusalem artichoke syrup, bring to a boil, boil for 5 minutes. Then the decoction is filtered, the prepared agar is added, brought to a boil, but not boiled. They pour out

From squeezed juice, mix and pour into a mold. Cool in the refrigerator for 1 hour. until completely solidified.

The finished dish is formed in the following order:

The first dessert is "Walnut foam" and the second "Yogurt spheres with Jerusalem artichoke syrup" is placed on the cooled cranberry jelly.

Examples of preparing the composition of ingredients for a healthy dessert using Jerusalem artichoke by the molecular gastronomy method.

Example 1. A composition for making a dessert was prepared using Jerusalem artichoke by the method of molecular gastronomy, as given above. The components of the composition for making the dessert were taken according to the following ratio: - the first dessert "Walnut foam", wt. Fo: coconut milk 39.3 walnut 9.8 pumpkin seeds 9.6 Jerusalem artichoke juice 19.6 milk 19.6 lecithin 2.0, - the second dessert "Yogurt spheres with Jerusalem artichoke syrup", wt. 95: yogurt Z 95 64.1 cow's milk 23.9 oat bran 1.5 Jerusalem artichoke syrup 5.4 spelled 2.0 calcium gluconate 0.5 sodium alginate 2.6 - cranberry jelly, wt. Pho: cranberry 89.3 agar 1.9 Jerusalem artichoke syrup 8.6.

Example 2. A composition for making a dessert was prepared using Jerusalem artichoke by the method of molecular gastronomy, as given above. The components of the composition for making the dessert were taken according to the following ratio: - the first dessert "Walnut foam", wt. Fo: coconut milk 392 walnut 9.9 pumpkin seeds 9.8 Jerusalem artichoke juice 19.6 milk 19.6 lecithin 1.9, - the second dessert "Yogurt spheres with Jerusalem artichoke syrup", wt. 95: yogurt Z 95 64 cow's milk 24 oat bran 14 Jerusalem artichoke syrup 5.3 spelled 21 calcium gluconate 0.5 sodium alginate 2.7, - cranberry jelly, wt. Pho: cranberry 89.3 agar 1.8 Jerusalem artichoke syrup 8.9.

Example 3. A composition for making a dessert using Jerusalem artichoke was prepared by the method of molecular gastronomy, as given above. The components of the composition for making the dessert were taken according to the following ratio: - the first dessert "Walnut foam", wt. Fo: coconut milk 392 walnut 9.7 pumpkin seeds 9.9 Jerusalem artichoke juice 19.6 milk 19.6 lecithin 2.0, - the second dessert "Yogurt spheres with Jerusalem artichoke syrup", wt. 95: yogurt Z 95 641 cow's milk 241 oat bran 1.3 Jerusalem artichoke syrup 52 spelled 2.2 calcium gluconate 0.5 sodium alginate 2.6, - cranberry jelly, wt. Pho: cranberry 89.2 agar 1.9 Jerusalem artichoke syrup 8.9.

The organoleptic indicators of the composition for making a dessert using Jerusalem artichoke by the molecular gastronomy method are given in the table.

It has been established that as a result of using this dish, the condition of the skin improves, pigment spots disappear and the overall tone of the skin is evened out. This is confirmed by the following example.

Example 4

Patient V., male, 30 years old, weight 90 kg.

Diagnosis: pigment spots on the skin.

Complaints about the unaesthetic appearance of the skin.

Analyzes.

General blood test: hemoglobin 138, other indicators are normal.

Liver tests: total cholesterol 7.38 mmol/l, low-density cholesterol 4.7 mmol/l,

Other indicators are within normal limits.

Arterial pressure is 120/70, it keeps during the day.

The patient took the dessert, prepared according to the claimed method, regularly twice a day after meals.

The course of taking dessert was one month. After taking the dessert, after 3 weeks, the pigment spots began to disappear, and by the end of the month, the overall skin tone had evened out.

Further, the patient V. continued taking the dessert for the next six months, no new pigment spots were observed, other health indicators also met the norms.

The proposed method of preparing a dessert using Jerusalem artichoke by the method of molecular gastronomy allows to expand the range of dessert dishes of molecular gastronomy, which belong to the class of health products.

The method makes it possible to obtain a product that has high dietary and health-improving properties due to the chemical composition of the dish. The composition does not have components that are difficult to absorb when entering the human body. The product obtained by the claimed method has a reduced calorie content due to the use of Jerusalem artichoke syrup.

Thus, the advantage of the method of preparing a dessert using Jerusalem artichoke by the method of molecular gastronomy, compared to known analogues, is its high dietary and health-improving properties.

The claimed method can be implemented both in restaurant enterprises and in establishments with molecular gastronomy, which allows to expand the assortment of molecular dishes for health purposes.

Table

Organoleptic indicators of a dessert using Jerusalem artichoke by the method of molecular gastronomy.

Characteristics of the dessert

MoMo sho General. External. y Taste and number of examples Consistency Color Smell and appearance aroma points (out of 5 takh sphere - sphere - clean, sour-milk | sour-milk sphere sphere - М . М . . - ЙЙ, moderate) and, without the correct |creamy | sphere - from iy. : sweet, from foreign forms, from a, homogeneous, milky. pronounced smells, with a shiny From white to . . the taste of the syrup expressed by the surface, |uniform | cream , ! Jerusalem artichoke; | aroma during distribution | shade, . ! Mon | the taste of foam syrup pressing ingredients; |uniform| . oh . more | Soft, Jerusalem artichoke; which flow| foam - throughout the mass; and: M. . and "moderate foam - clean with homogeneous cream-like (foam - from . and o . sweet with a pronounced mass; stable and lush), light- - .: with a pleasant aroma 1 lush foam, homogeneous, white to 4.9 well not beige | with the taste of coconut. |. 7". | coconut milk and keeps it from spreading;| even

And this is milk and a thin form; jelly - and all over the mass; who

Shy - . hair shade is stable, uniform. | jelly - YOU. - nuts; jelly - transparent jelly with an aroma jelly-like | transparent, from V. pleasant, woolly with shiny!, uniform, bright- M pi sweet, from nuts; jelly - the surface, elastic red in sour clean smell! well mass, meringue to bright- . flavor of cranberry, keeps extraneous pink. . cranberries, without extraneous forms of impurities. : without extraneous| odors, not flavors characteristic of raw materials

The continuation of the table is sphere - sphere - vi

The stand is smooth fair. f r d sphere -/ sphere - creamy | light sphere, : sour milk | sour milk - Ia, homogeneous) yellow to) - . and correct. and, moderately!) and, without moderately dairy- 5. . forms, with and sweet; foam| foreign and dense; foam - white mon 1, pressing. - "5 -|- the taste is soft with| smells; foam - . creamy | which flows evenly: it is And pronounced smell of З. a, homogeneous, throughout the mass; homogeneous and "| taste pronounced 2 mass; stable/ "Is there? coconut-flavored foam 47 še "7 spreads,| creamy and whipped foam, not milk; jelly -| coconut

And jelly - until light-. and spreads; | . . . moderately milk; jelly - uniform, | gray jelly - . - 25 in| SOUR, bright. jelly-like | uniform . homogeneous, and the characteristic is expressed; without; smooth jelly. berries, the smell of foreign bright surface: cranberries, cranberries, red admixture sphere: sour milk

Y, moderate sphere - sphere - rather sweet, with sour milk and milk-expressed Y, without creamy | -. and a sphere of white syrup with the taste of strangers. " light - Jerusalem artichoke; |)/| smells; foam -

Stable sphere, homogeneous. beige, the taste of foam) the smell of Kk! with a shiny) mass, y y щ pi - uniform | soft, expressed on the surface, |moderately more Sh and p. throughout the mass; moderately aromatic when thick; foam - . : . . : sweet foam with coconut pressed, creamy. . light-expressed milk and

From which flows a, lush, 4.8 and . "| beige to) with a fine taste, homogeneous, homogeneous; : g. and o light-coconut shade mass; stable jelly -Й 7 in - : gray, from milk and walnut foam; jelly with|uniform, : . pi . uniform| walnuts ; jelly - shiny jelly-like : pi and distribution |nuts; jelly-clean smell) on the surface. |, slightly! : and, it is elastic ingredients; | pleasant, cranberries, . | jelly- sweet, with no extraneous consistency - bright- acidic odors the red flavor is characteristic of cranberries, without extraneous flavor components

Claims (4)

FORMULA OF THE INVENTION 1. The method of preparing a dessert, which includes the preparation of two separate desserts and cranberry jelly, where for the preparation of the first dessert, prepared Jerusalem artichoke is crushed and the juice is separated, then a mixture of lecithin and cow's milk is prepared, walnut kernels are crushed together with pumpkin seeds, after that add Jerusalem artichoke juice, crushed walnut kernels, pumpkin seeds, coconut milk and a mixture of lecithin with cow's milk and mix, filter the resulting mixture and beat for 5-7 minutes, and to prepare the second dessert, dissolve sodium alginate in water at 18-20 "C, the solution is stirred for 5-7 minutes and kept in the refrigerator for an hour at 10-14 "C until the sodium alginate is completely dissolved, then calcium gluconate is dissolved in cow's milk, yogurt, Jerusalem artichoke syrup, spelled and oatmeal are added to the solution bran, the mixture is whipped until a homogeneous mass is formed and cooled for an hour at 10-14 "C, after which the sodium alginate solution is heated to 60-65 "С and form spheres, the formed spheres are kept for 5 minutes in a solution of sodium alginate, taken out, washed in clean water and discarded on a sieve, and to prepare cranberry jelly, the juice is separated from the prepared cranberry, the pulp is poured with hot water and added Jerusalem artichoke syrup, the mixture is boiled for 5 minutes, the decoction is separated, the prepared syrup is added to the decoction and heated to boiling, the previously separated cranberry juice is added to the mixture, mixed, poured into a mold and cooled until completely solidified, after that, the cooled cranberry jelly is placed on top first and second desserts. 2. The method according to claim 1, which differs in that for the preparation of the first dessert, the components are used in the following ratio, mass. 9Uo: coconut milk 39.2...39.4 walnut 9.7...9.9 pumpkin seeds 9.7...9.9 Jerusalem artichoke juice 19.5...19.6 cow's milk 19.5...19.6 lecithin 1.8...2.0. 3. The method according to claim 1, which differs in that for the preparation of the second dessert, the components are used in the following ratio, mass. 9Uo: yogurt Z 95 63.9...64 1 cow's milk 23.9...241 oat bran 1.3...1.5 Jerusalem artichoke syrup 5.2...5.4 spelled 2.0 ...2.2 calcium gluconate 0.4...0.6 sodium alginate 2.6...2.8. 4. The method according to claim 1, which differs in that for the preparation of cranberry jelly, the components are used in the following ratio, mass. 9Uo: cranberry 89.2...89.4 agar 1.7...1.9 Jerusalem artichoke syrup 8.8...9.0.