Brulée Pudding

Ingredients:

400 g heavy cream
100 g milk
1 sweet bread bun
4 eggs
1/2 cup sugar
1 tbsp vanilla

Preparation:

Stir the yolks with the sugar and vanilla until obtaining a bow point.

Boil the heavy cream and retire of the fire.
Add it to the previous mixture little by little.

Add milk, beat and thicken in bath Maria.
Cut the bread in pieces and introduce in the previous mixture.

Spill the mixture into a greased Pyrex and dust it with the sugar.
Broil for 5 minutes

Pineapple Sorbet with Hibiscus Syrup

Ingredients:

500 g pineapple pulp
100 g icing sugar
40 g sugar
15 g dried hibiscus flowers
150 ml water
Juice of 1 lime
2 fresh mint leaves
Grated zest of 1 small orange

Preparing:

Mix the pineapple pulp with the icing sugar and the lime juice.
Pour the mixture into an ice cream maker and churn when the sugar dissolved.
Add the shredded mint leaves when the mixture begins to set.
Keep churn until obtaining the right texture.
Put the mixture into an airtight container and freeze for 30 minutes.

Boil the water with the orange zest and the hibiscus flowers.
Remove from heat, cover and leave to infuse for 10 minutes.

Strain through a sieve, add the sugar and reduce for 8 minutes.
Let cool when obtaining a smooth syrup.

Incorporate the cold hibiscus syrup into the pineapple sorbet with a spoon.

Lemon Mousse with Red Fruits

Ingredients:

110 g sugar
60 g melted butter
3 eggs
1 gelatin leaf
300 ml whipped cream
110 ml lemon juice
100 g strawberries
100 g wild strawberries
100 g raspberries
1 tbsp strawberry syrup
1 tsp cornflour
Grated zest of 1 lime

Preparing:

Whisk the eggs.
Soak the gelatin in cold water to soften it.

Mix the melted butter with the lemon juice, sugar and the cornflour and bring to the boil stirring constantly.
Add the beaten eggs and remove from heat (take care not to let the mixture boil).

Drain the gelatin and incorporate into the lemon cream along with the grated lime zest.
Let cool and then incorporate the whipped cream.

Mix half the raspberries with the strawberry syrup and push the mixture trough a sieve.
Add the rest of the red fruit to the strained syrup.

Half fill in individual glass dishes.
Top with the lemon cream.

Chill in the refrigerator for 1 hour.

Black-Cherry Cakes

Ingredients:

370 g flour
320 g softened butter
310 g granulated sugar
250 g black-cherries
80 g brown sugar
1 egg
1 egg yolk
1 beaten egg for the glaze
1 1/2 tsp vanilla sugar
1 tsp baking powder
2 tsp rum
2 tsp aniseed liqueur
Pinch table salt
Freshly milled black pepper

Preparing:

Sieve the flour and the baking powder.

Mix the softened butter with the sugar, vanilla sugar and salt.
Add the egg and the egg yolk.
Incorporate the flour, the rum and the aniseed liqueur.
Bring the mixture together and chill for 1 hour.

Cook the cherries and the brown sugar for 10 minutes.
Remove from heat, add the pepper and let cool.

Part the ball of cake mixture and part-fill a greased small cake tins from the first half.
Top with a layer of cold cherries and cover with mixture from the second half.

Bake at 170°C (350°F) for 25 minutes.

Mango Cheesecake

Ingredients:

2/3 cups mashed handle
1 cup granola with mixed dry fruits
1 cup whipped cream
220 g cream cheese
2 tbsp butter
1 tsp orange juice
4 gelatin laminae

Preparation:

Mix the granola with melted butter to form a crust.
Place the mixture in a greased mold and refirgerate for 20 minutes.

Dissolve the gelatin in 3 tsps of water and put in the microwaves for 10 seconds.
Add the gelatin to mashed and the orange juice.
Beat the cream cheese and add the previous mixture.
Incorporate the whipped cream in surrounding form.

Spill the mixture on the shell and to cool more by 4 hours.

Foliberta's Doughnuts (Rosquinhas da Filiberta)

Ingredients:

200 g flour
100 g butter
100 g sugar
80 g glass sugar
3 tbsp milk
1/2 tbsp baking soda
1/2 tsp lemon juice
1 egg white
Grated rind of 1/2 lemon

Preparing:

Dissolve the sugar with milk in a pot to the fire.
Retire of the fire and let cool at room temperature.

Add the butter, the flour, the grated and baking soda.
Mix well until obtaining a homogenous pastry.

Form doughnuts and place in a greased tray.
Bake at 170°C (350°F) for 15 minutes.

Beat the sugar glass with the lemon juice and the egg white.
Sprinkle the doughnuts with glass and let cool.

Chocolate and Orange Cake

Ingredients:

300 g semibitter chocolate
80 g sugar
80 g butter at room temperature
50 g flour 3 eggs
1 1/2 tbsp cognac
1 tsp baking powder
Grated rind 1 orange

Ganache Cover:
200 ml milk cream
200 g semibitter chocolate

Preparation:

Melt the chocolate in bath Maria and reserve.
Beat the sugar with the butter until it is pale.
Add the orange grated rind and the cognac.
Incorporate one by one the eggs, the melted chocolate, the flour and the baking powder.

Spill the mixture in a greased mold.
Bake at 160ºC (350ºF) for 30 minutes.
Retire of the mold and let cool.

Ganache Cover: Melt the chocolate in the milk cream.
Cover the cake with the warm ganache cover.

Strawberry Gelatin Ice Cream

Ingredients:

2 1/3 cup strawberry juice
1 cup heavy cream
85 g strawberry gelatin
2 tbsp sugar

Preparing:


Boil the strawberry juice.
Dissolve the gelatin with the sugar in it.

Separate 1/4 cup of the strawberry juice and add ice until forming 2/3 cup.
Mix both mixtures until slightly thickening.
Add the cold heavy cream.

Spill the mixture in small plastic glasses.
Introduce in each one a trowel.
Refrigerate for 5 hours.

Break the glasses to strip.

Figs Ducks

Ingredients:

5 sweetened figs
15 pistachios seeds
5 tbsp dust milk
5 tbsp condensed milk
2 drops pistachio essence

Preparaing:

Add little by little into the dust milk the condensed milk, the pistachios and the essence.
Mix well until forming a pastry.

Divide the pastry in 5 and models a duck figure.
Cut the figs by half and place the figure in them.

Strawberry Foam

Ingredients:

1 1/2 kg strawberries
500 g sugar
250 g water
Mint leaves
Vinegar

Preparing:

Marinate the mint leaves with the vinegar for 5 minutes.
Remove and dry them well.

Cook the sugar with the water until obtaining a syrup (thread point).
Add the strawberries and bring it to the boil again.
Lower to low fire and leave mix reach the syrup point.

Distribute in individual glasses and decorate with the mint leaves.

Dates Cookies

Ingredients:

200 g butter at room temperature
400 g flour
200 g dates
100 g nuts
40 g dust sugar
1 tsp cinnamon
1 tsp orange blossom water

Preparing:

Mix the flour with the butter until forming an homogenous pastry.
Cover with sticky paper and refrigerate for 20 minutes.

Process the dates in the food processor.
Add the sugar, the cinnamon, the orange blossom water and the nuts until unifying.

Form a rectangle with the mass.
Make a roll with the dates mixture and place it in the center of the rectangle.
Close the cookies forming a cylinder and seal the ends well, to give form of medialuna.

Place in greased trays.
Bake at 170ºC (350ºF) for 20 minutes.

Let cool and sprinkle with extra dust sugar

Strawberries Semolina

Ingredients:

300 g strawberries washed and hulled
30 g caster sugar
Juice of half a lemon
250 ml milk
30 g fine semolina
30 g granulated sugar
1 egg yolk
1 vanilla pod
Grated zest of 1 lemon

Caramel:
50 ml single cream
50 ml water
100 g granulated sugar
2 tsps balsamic vinegar

Preparing:

Cut the strawberries in half.
Mix them with the sugar and the lemon juice.
Chill for 30 minutes.

Place the measured milk and vanilla pod in a saucepan and bring to the boil.
Sprinkle in the semolina.
Stir with a ballon whisk for 1 minute.
Add the sugar and lemos zest.

Remove from the heat and beat in the egg yolk.
Pour into a bowl and leave to cool.

Caramel:
Heat the single cream, and bring it to the boil.
Remove from the heat.

Make a light brown caramel with the sugar and measured water.
Remove from the heat.
Add the warm cream.

Leave to cool.
Add the vinegar and put to one side.

Divide the strawberries between individual glass bowls.
Cover with the semolina, and chill in the refrigerator for 1 hour.
Cover the semolina with the caramel just before serving.

Passion Fruit and Moors Mousse

Ingredients:

2 passion fruits
1/3 cup freezed Moors
4 tbsp sugar
5 laminae gelatin
1 envelope whipped cream
1 cup cold milk

Preparation:

Liquefy the Moors with the passion fruit pulp.
Add the sugar.

Aside, dissolve gelatin laminae in 4 cdtas of water.
Warm up in microwaves for 10 seconds.
Incorporate the gelatin to the fruits mixture.

Form the whipped cream with milk.
Add it to the previous mixture in surrounding form.

Spill the mixture in individual glasses.
Refrigerate for 3 hours.

Ice Cream an Fruits Pudding

Ingredients:

1 3/4 pt softened chocolate ice cream
125 g chopped apricots
125 g chopped crerezas
125 g chopped pears
75 g chopped grapes
2 tbsp rum

Preparation:

Mix the ice cream with the fruits and the rum.

Spill the mixture in a greased and covered mold.
Freeze for 3 hours.

Strip and serve.

Baked Bananas with Orange and Ginger

Ingredients:

3 mature bananas
3/4 cup orange juice
1 tbsp margarine
1 tbsp grated ginger
1 tbsp sugar
Grated orange

Preparation:

Greased a mold with the margarine.

Cut bananas by half.
Introduce them in the mold.
Add ginger, the juice and the grated orange.

Bake at 350ºC (700ºF) for 45 minutes.
Sprinkle bananas with the juice 2 to 3 times.

Sprinkle the sugar when they gild.

Nougat's Tartufo

Ingredients:

200 g chopped nougat
60 g chopped hazelnuts
60 g almonds
200 g chopped chocolate
45 g grated coconut
3 ½ pt vanilla ice cream
3 tbsp honey

Preparation:

Mix nougat, the hazelnuts, the almonds, the chocolate, the ice cream and the honey.
Spill the mixture in 8 cooled and covered individual aluminum molds.

Refrigerate for 1 hour.

Pass them through the grated coconut.
Place them in a tray and refrigerate for 1 more hour.