Страви з "Рататуя" чи "Гаррі Поттера": фудблогерка підкорила TikTok рецептами з кіно

@maryc.129 FILM TO TABLE SERIES EP 14: Aunt Petunias Pudding from Harry Potter and the Chamber Of Secrets Ingredients Meringue • 10 large egg whites, room temp • 2 ½ cups (500 g) sugar • 1 Tbsp + 1 tsp cornstarch • ¾ tsp cream of tartar • 2 ½ tsp vanilla extract Purple Vanilla Pudding Filling • 2 boxes Jell-O instant vanilla pudding mix (3.4 oz each) • 4 cups cold milk (or 3 ½ cups for firmer texture) • Purple gel food coloring Stabilized Mascarpone Whipped Cream • 4 cups (960 ml) heavy cream, very cold • 2 cups (450 g) mascarpone cheese, cold • 1 cup (120 g) powdered sugar • 2 tsp powdered gelatin • 2 Tbsp cold water • 2 tsp vanilla extract • Green & purple gel food coloring Decorations • Maraschino cherries • Royal icing flowers Method Make the Meringue Discs: 1. Preheat oven to 250°F / 120°C. Line 2 baking sheets with parchment. Trace one 9-inch circle and one 6inch circle on one sheet a two 6-inch circles on another; flip parchment. 2. Whip egg whites until foamy, add cream of tartar, beat to soft peaks. 3. Gradually add sugar until stiff glossy peaks. 4. Sift in cornstarch, add vanilla, fold gently. 5. Transfer to a piping bag with a star tip. Pipe as follows: • 9-inch disc: Spiral to fill the circle. • Two 6-inch discs: Pipe a raised border around the edge to form a shallow “bowl.” • One 6-inch disc: Pipe a flat spiral (this will be the “lid”). 6. Bake for 1 hr 15 min, then let cool in oven with door cracked. Make the Purple Pudding: 1. Whisk pudding mix with milk 2. Tint with purple gel. 3. Chill until assembly. Make the Stabilized Mascarpone Cream: 1. Bloom gelatin in cold water (5 min). Heat gently until dissolved, let cool until just warm. 2. Whip cream and sugar to soft peaks. 3. Add mascarpone and vanilla, whip to medium peaks. 4. Stream in gelatin on low speed, then whip to stiff peaks. 5. Divide into 2 bowls, color one green and one purple. Transfer to piping bags fitted with star tips Assemble the Pudding: 1. Place 9-inch disc on serving platter. Pipe a layer of cream for the next disk to sit on. 2. Add a 6-inch disc with a raised border. Fill center with pudding. Pipe alternating purple and green swirls around the border before placing the next disc. 3. Repeat with the second 6-inch disc: pudding + alternating swirls. 4. Place the final flat 6-inch disc on top 5. Decorate the outside with piped swirls and rosettes in green and purple, then add maraschino cherries and royal icing flowers #harrypotter #windtorte #pudding #foodfrommovies #fyp ♬ original sound - Mary

@maryc.129 FILM TO TABLES SERIES EP 21: Minny’s chocolate pie from The Help 🍫🥧with my version of her “special ingredient” aka a piped chocolate ganache lol This is food stylist Lee Ann Flemming’s recipe from the movie: INGREDIENTS • 1 store-bought or homemade pie dough • 1 ½ cups sugar • 3 tbsp unsweetened cocoa powder • 4 tbsp unsalted butter, melted • 2 large eggs, beaten • ¾ cup evaporated milk • 1 tsp vanilla extract • ¼ tsp salt • Whipped cream, to serve INSTRUCTIONS 1. Blind bake crust at 375°F: 15 min with parchment + pie weights, then 5 min without. 2. Lower oven temp to 350°F. 3. In a bowl, whisk sugar, cocoa, and salt. 4. Add melted butter, eggs, evaporated milk, and vanilla; whisk until smooth. 5. Pour filling into the warm crust. 6. Bake 40–45 min, until the top is set with a slight jiggle. 7. If the crust edges brown too quickly, cover them loosely with foil. 8. Cool completely (2–3 hours) before slicing. 9. Serve with fresh whipped cream *note if you want the chocolate ganache “special ingredient” you can mix 1/4 cup of chocolate chips with 1 to 1.5 tablespoons of evaporated milk and melt together. Let the mixture chill until firmed enough to pipe through a piping bag to form your shape - if you’re mixing it with the batter you should melt it slightly in the microwave about 10 seconds so it’s soft enough to blend into the batter (I think I dropped like a tablespoon of melted ganache into the batter in the video) also I would add 1-2tsp of flour to the dry ingredients if you’re adding the ganache #thehelp #minnyschocolatepie #recioe #foodfromfilms #fyp ♬ original sound - Mary

@maryc.129 FILM TO TABLE EP 32: Remy’s Soup from Ratatouille 🐭👨‍🍳✨ Serves 4–6 Ingredients * 2 tbsp unsalted butter * 1-2 tbsp olive oil * 2 garlic cloves minced * 2 tbsp sliced scallions (white and light green parts) * 2 large leeks, white parts only, thinly sliced * 1/4 cup of really good white wine (I used @Sophie James Wine * 2-3 large Yukon Gold potatoes, peeled & diced * 4 cups light chicken or vegetable stock * 3/4–1 cup heavy cream * 1 bay leaf * 1 bunch of thyme * 1-2 tbsp of minced parsley * Salt and pepper, to taste Method 1. Melt butter and olive oil in a pot over low to medium-low heat. 2. Add leeks, scallion and garlic with a pinch of salt and pepper. Sweat gently 10–12 minutes until very soft and translucent — no browning. 3. Add white wine and let it cook until evaporated 4. Add potatoes, stock, bay leaf, and thyme. 5. Bring to a gentle simmer and cover and cook until potatoes are fully tender (about 20 minutes). 6. Remove bay leaf and thyme and reserve some of the leeks and potatoes 7. Using an immersion blender blend until smooth 8. Add cream and mix then add the reserved potatoes and leeks back into the soup 9. Mix in chopped parsley 10. Season with salt and pepper to taste #foodfromfilms #ratatouille #potatoandleeksoup #recipe #pixar ♬ original sound - Mary

@maryc.129 FILM TO TABLE SERIES EP 39: Pear & Mint Sorbet from The Princess Diaries. Ingredients (Makes about 1 quart) • 4 ripe pears, peeled, cored, and diced (about 650–700 g)
• 1 tbsp lemon juice plus more for diced pears to prevent browning
• 3/4 cup water (180 ml)
• 3/4 cup sugar (150 g)
• 1 -2 strips lemon peel/zest 
• 5–6 fresh mint leaves
• pinch of salt Instructions 1. In a small saucepan combine the water, sugar, and lemon peel. Warm over medium heat until the sugar dissolves. Remove from heat, add the mint leaves, and steep for 10 minutes. Strain and cool completely. 2. Peel and dice pears and mix with a little lemon juice to prevent it from browning like mine did (lol) it’ll still turn out great if you forget to do this step. 3. Blend the pears until completely smooth. Pass the purée through a fine mesh sieve to remove the natural pear fibers for a smoother texture. 4. Stir together the strained pear purée, mint–lemon syrup, 1tbsp lemon juice and a pinch of salt. Taste the mixture — it should taste slightly sweeter than you want, since freezing dulls sweetness. 5. Chill the mixture for about 2 hours until very cold. 6. Churn in an ice cream maker according to manufacturer instructions until thick and smooth. Freeze for 2–3 hours to firm. 7. Serve fresh mint. #foodfromfilms #pearsorbet #princessdiaries #filmtotable ♬ original sound - Mary