Cocoa sieved. Mix in a bowl with sugar, nathe pita powder and seeds. Pour the milk and stir well. The mixture was aged a few minutes and stirred again. Was repeated a few more times over 20 min. Then

Chocolate is melted in a water bath with instant coffee and the butter. The yolks were separated from the whites and added to the chocolate with sugar. Egg whites are broken down into a dense snow and

Gelatin is immersed in a small amount of warm water. Mix with cream, powdered sugar and cinnamon. If you do not like do not put cinnamon. The mixture is heated, but do not boil. Cream mixture is

Milk is put to boil. Separately, melt the butter and immediately he added bavnichko flour, which fry until pink. Add hot milk and stir until thickened. Remove from heat and add instant-coffee or cocoa

Dedicating 1 cup cream, add egg yolks, sugar, coffee and caramel and crashed. Put the rest of the cream to a boil and add the smashed mixture and leave to boil again, stirring constantly. The form

Caramelized 50 g of sugar and it is flushed oblong cake pan. The milk is boiled and cooled slightly. Eggs are broken with 150 g of sugar. Biscuits and AMAREA be crushed and mixed with milk. Add the

Preparation of the base: Whip foam, gradually add half the sugar. A higher rate continues to stir hard snow. Yolks are broken down with the remaining sugar until almost white mixture, add vanilla. The

Coffee heat and add gelatin leaves 6 (12 g), pre-soaked in a little water. Mix with sugar (you can add more sugar). Coffee is distributed in 4 glasses and leave in refrigerator to set for no more than

Milk is boiled with sugar and crushed hazelnuts. Yolks are broken wire by pouring a little water. Add starch and mix well. Warm milk mixture is filtered and poured in the egg yolks. Pour cocoa and

Gelatine soak in 2-3 tbsp cold water. Sugar with 1-2 tbsp water is caramelized and 100 ml coffee. Bring to the boil and allowed to cool, and thereto was added the swollen gelatin. Stir until the

Beat egg whites with sugar , cinnamon, vanilla, salt and coffee. Then add cocoa and molten chocolate. Add cream. Serve in glasses of champagne as a garnish with grated chocolate and chocolate cigar.

In 1/3 of the milk is diluted starch, carefully and constantly confused. The remaining milk to the boil on the fire with sugar. Yolks are broken well and them in a thin stream and at constant stirring

Eggs, sugar and milk are broken. Add coffee. The mixture is boiled at low heat to thicken. Gelatin was dissolved in a little warm water and added to the cream. The cream was stirred, and added by a

Cream mixed with vanilla and sugar to taste and stir well. Add half of the dissolved gelatin. Boiled is coffee (not very hard) or use instant. Add sugar to taste and remaining gelatin. Put up in forms

Coffee is warmed in a pan with non-stick bottom and pour into warm milk. Then sealed for 10 minutes in order to take the milk flavor of the coffee. Yolks are broken down with sugar and gradually add