Coconut Gelatin

Ingredients:

2 cups water
1 cup milk
1 3/4 cups coconut cream
1/2 cup sugar
1/2 cup coconut rind
1 tbsp agar-agar

Preparation:

Cook the milk, the coconut cream, the water, the sugar and agar-agar.
Add the coconut when it boils and mix.

Spill the mixture in a mold and let cool at room temperature.
Refirgerate for 2 hours.

Cut and serve.

Peaches with Ricotta Cheese

Ingredients:

200 g ricotta cheese
1 tin peach
4 tbsp chopped almonds
Brandy to the pleasure

Preparing:
Place a half peach in each plate.
Place above a ricotta cheese ball.

Dust it with the almonds and bathe it with a little brandy

Chinese Dessert Recipe (Fried Ice Cream)

Ingredients:

6 freezed vanilla ice cream balls
1 cup flour
1 1/2 cup bread worn
1/2 cup coconut rind
1 egg
Vegetal oil

Preparing:

Mix the egg, the flour and 3/4 cup water until forming a thick pastry and reserving.

Aside, combine the bread worn and the coconut.
Deep the ice cream balls in the flour mixture and then pass them through the combination of bread and the Coco.

Fry them in oil.
Retire them almost immediately to avoid that the ice cream melt with the heat.

Pear and Peach Jam

Ingredients:

3 cups peach gores
1 kg pears
7 cups sugar
4 tsp lemon juice
3 tsp peach liqueur or brandy

Preparation:

Place peach gores with 2 1/2 water cups in a pot.
Let rest for 12 hours.

Boil the peaches with pears and the lemon juice for 20 minutes.
Add the sugar and let boil until dissolving.
Increase the fire until the jam reaches a temperature of 105ºC.
Let boil for 20 more minutes.

Retire of the fire and add the liqueur.
Let rest for 5 minutes.

Spill the hot jam in glass bottles.
Cover them and return to boil them for 10 minutes in bath Maria.

Melon and Ginger Sherbet

Ingredients:

1 ripe melon
1 tbsp grated fresh gingerroot
4 tbsp sugar
1 egg white
Juice of 2 limes

Preparing:

Process the melon, the lime juice and the ginger in a food processor until smooth.
Pour into a measuring cup and make up to 2 1/2 cups with cold water.

Put into a bowl and stir in the sugar.
Add the egg white and beat it.

Spill the mixture into a freezerproof mold.
Frezze it for 6 hours.

Fried Bananas Recipe

Ingredients:

5 mature bananas
4 cups sugar
1 cup pineapple in pieces
2 cups pineapple rind
4 cups cold water
2 cups oil
1 lemon rind
1 cinnamon stick

Preparation:

Cut bananas in pieces and reserve.

Heat the oil in a frying pan.
Fry bananas in the oil until gilding.
Slip the excess of oil in bananas.

Heat up in a separate pot the sugar.
Add the pinneapple, the cinnamon, and the rinds and mix well with a wood spoon.

Add the water at the moment that begins to caramelize itself.
Mix until obtaining a syrup.
Incorporate bananas and let rest for 5 minutes.

Healthy Granola Bar Recipe

Ingredients:

1 rinded apple
2 1/2 cups granola
3 cups apple juice
40 g unflavored gelatin
1/4 cup sugar

Preparation:

Mix 1 cup of the apple juice with the unflavored gelatin and the sugar.

Aside, mix the granola, the 2 leftover cups apple juice and the rinded apple.
Add the gelatin mixture.

Place in a greased mold.
Let cool for 4 hours.
Cut in pieces and serve.

Figs Baked in Wine Collioure

Ingredients:

16 well-ripened figs
100 g sugar
3 oz butter
500 ml red Collioure wine
2 cinnamon sticks
2 vanilla pods
1 thinly sliced orange
1 thinly sliced lemon
1 1/2 tbsp blackcurrant liqueur

Preparing:

Boil the wine in a saucepan.
Add the blackcurrant liqueur, the cinnamon sticks, the vanilla pods and the sliced orange and lemon.
Set aside to infuse for 5 hours.
Stain through a sieve and put to one side.

Cut the figs into quarters but leave them attached at the base.
Heat the butter and the sugar.
Add figs and cook over a low heat.
Add the wine infusion and continue to cook until the liquid has a syrup consistency.

Place the figs in separate dishes and drizzle with the syrup.

Chocolate Chips Cookies

Ingredients:

190 g flour
125 g butter
90 g sugar
60 g bitter cocoa
30 g chocolate chips
1 egg
1 tsp vanilla

Preparation:

Mix the butter with the sugar.
Add eggs, vanilla and chocolate chips.
Incorporate the flour in low speed.

Stretch the mass in a greased surface.
Cut the mass with a cookie cutter.

Place the cookies in a greased baking tray.
Bake at 170ºC (350ºF) for 20 minutes.

Caramel Pecan Cheesecake

Ingredientes:

16 oz cream cheese
1/2 cup sugar
1/2 cup chopped pecans
20 caramels
2 eggs
2 tbps milk
1/2 tsp vanilla
1 graham cracker crumb crust

Preparation:

Mix the cream cheese, the sugar and the vanilla until well blended.
Add the eggs and keep mixing.

Melt caramels with milk on low heat.
Stir frecuently until smooth.
Add pecan and keep stiring.

Spill the caramel into the crust.
Top it with the cream cheese mixture.

Bake at 170º (350ºF) for 40 minutes.
Let cool and refrigerate for 3 hours or overnight.

Walnut and Pecan Bread

Ingredientes:

450 g flour
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt
1 tsp sugar
1 1/4 cups buttermilk
3/8 cup chopped walnuts
1/2 cup chopped pecans

Preparation:

Preheat the oven to 180ºC (350ºF).

Sift the flour, the cream of tartar, the baking soda and the salt in a bowl.
Add the sugar and the nuts and stir.
Pour in the buttermilk and mix it.

Knead the dough with floured hands.
Shape into a circle and put it on a floured baking sheet.
Cut a cross in the top of the dough.

Bake it for 30 minutes.
Then cover with foil and bake for more 15 minutes.

Fruits Cobbler

Ingredients:

100 g flour
80 g ground almonds
100 g brown sugar
80 g melted butter
1/2 teaspoon ground cinnamon
200 g strawberries
150 g raspberries
20 g vanilla sugar

Preparation:

Mix the flour with the ground almonds, the brown sugar and the ground cinnamon.
Add melted butter and incorporate with a wooden spoon until the mixture has a crumble texture.
Leave to stand for one hour.

Sprinkle the mixture onto a greased baking mold.
Bake at 170ºC (350ºF) for 20 minutes.

Cut the strawberries and mix them with the rest of the fruits.
Add vanilla sugar.
Cook it for 2 minutes.

Set aside and let it cool.
Spill the fruits in individual glass bowls and sprinkle to them the crumble mixture.

Chicheme (Corn and Coconut Dessert)

Ingredients:

1 kg cracked maize
2 tbsp "fecula de maiz"
2 chips cinnamon
1/4 cup butter
1/4 cup "clavos de olor"
1/2 teaspoon "nuez moscada"
250 ml evaporated milk
2 liquefied coconuts (coconut milk)
1 liter milk
3 cups sugar
1 tbsp vanilla
Picks of salt

Preparation:

Let boil the corn in three liters of water for one hour.

Place it in another separate pot and mix it with evaporated milk, the coconut milk, the vanilla, the cinnamon, the "nuez moscada" and the "clavos de olor".
Add the milk, the sugar, the salt and butter.
Incorporate the "fecula de maiz".
Let boil but keep stir constantly until obtaining the wished thickness.

Retire the cinnamon and the "clavos de olor" with a spoon.
Serve it hot or cold.

Coconut Puddin

Ingredients:

250 g sugar g
50 g coconut
1 tbsp "maicena"
1 teaspoon butter
1 small branch of cinnamon
3 eggs
1 egg white
3/4 cup water

Preparation:

Cook the sugar with the water and the cinnamon until obtaining a a little thick syrup and reserve.

Stir the eggs until they are well frothy and pale.
Add the coconut, the "maicena" and the prepared syrup, without the cinnamon.
Let rest for minutes.

Stir the egg white at verge of snow.
Add it to the previous mixture wiht surrounding form.
Spill the mixture in a greased mold.

Bake at 160º (350ºF) for 40 minutes.
Let cool and serve.

Tiramisu

Ingredients:

150 g sugar
125 g cream cheese
1 cup heavy cream
1 cup vegetal cream
1/4 cup coffee licor
1 package lady fingers
9 egg yolks

Preparation:

Stir the yolks with the sugar until obtaining a pale color.
Retire of the beater and add the cream cheese in surrounding form.

Sitr the two creams until obtaining whipped cream.
Mix the two mixtures in surrounding form.

Palce in a pyrex, alternating with the soaked lady fingers (in the coffee licor).
Refrigerate for 1 hour.

Melon in Moors Sauce

Ingredients:

1 small melon
2 tbsp Moors
1 tbsp lemon juice
6 strawberries
2 ice cream balls
Sugar to the pleasure

Preparation:

Cut the melon by half and clear the pulp.

Stir half of the Moors with the melon pulp, the sugar and the lemon juice.
Fill up the melon with the previous mixture.

Refrigerated for 40 minutes.
When serving, adorn it with the rest of the Moors and the ice cream.

Peach Soufflée

Ingredients:

1 tin damascos

200 g chantillí

400 g heavy cream

400 g ricotta

3 tbsp unflavored gelatin

1 cotoots of apricot licor

3 egg white

150 g sugar

Preparation:

Place eleven damascos halves on the bottom of a mold.

Hydrate the unflavored gelatin in the apricot licor.

Mix of the heavy cream with ricotta.

Add the gelatin.

Stir the eggs whites on the verge of snow.

Add the sugar.

Incorporate the egg whites to the previous mixture in surrounding form.