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.

Yogurt Lollipop

Ingredients:

3 cups of yogurt
1 1/2 cups pricked fruits

Preparation:

Liquefy all the ingredients for 2 minutes.

Place in small plastic glasses.
Insert a wooden pallet in the middle.

Freeze for 3 hours.

Tequila Flan

Ingredients:

2 cups heavy cream
1 cup milk
3/4 cup "cajeta quemada"
1/4 cup tequila
8 yolks

Preparation:

Cook the milk and the cream until it boils.
Mix with the yolks and stir.
Add the "cajeta quemada" and keep mixing until it melt.
Incorporate the tequila.

Spill the mixture in a mold.
Bake at 110ºC for 45 minutes in bath Maria.

Let cool to room temperature and refrigerate for 1 hour.

Corn Bread Recipe

Ingredients:

10 yellow corns
3 cups flour
500 g condensed milk
2 eggs
2 butter bars
2 tsp baking powder

Preparation:

Grate the corn.

Liquefy thecondensed milk with eggs and half of the grated corn.
Melt the butter and add it to the liquefied in a bowl.
Incorporate the flour, the baking powder and the remaining corn.
Mix well.

Spill the mixture in a greased mold.
Bake at 150ºC (300ºF) for 15 minutes.

White Rose Mousse

Ingredients:

500 g mashed red berries
250 g sugar
200 g melted white chocolate
6 yolks
¼ cup water
1 ½ cup heavy cream
1 tbsp orange liqueur
2 tsp vanilla essence

Preparation:

Cook the mashed berries with ½ cup sugar and the liqueur in low fire, until the mixture dissolves at 1 cup and reserve.

Combine the rest of the sugar with the water and the yolks in a bath Maria container.
Beat for 10 minutes and retire of the fire.
Incorporate the white chocolate and vanilla.
Keep beating until it cools.

Aside, beat the heavy cream to midpoint.
Incorporate the cream to the previous mixture in surrounding form.

Divide the mixture in two portions.
Add mashed berries to one of the portions.

Throw alternate tbsps of both portions in glasses to serve.
Refrigerate for 45 minutes.

Peach and Passion Fruit Cheesecake

Ingredients:

125 g crushed cookies
170 g chopped hazelnuts
75 g melted butter
250 g cream cheese
4 chopped peaches
300 g heavy cream
4 tsps unflavored gelatin
2 tbsp hot water
½ cup sugar
1/3 cup passion fruit pulp

Preparation:

Mix cookies with the hazelnuts and melted butter.
Press in a mold with a spoon until this firm one.
Refrigerate for 1 hour.

Hydrate the gelatin in the warm water and reserve.

Place the cream cheese, the sugar and the peaches in a processor and process until homogenize.
Pass the mixture to a container.
Add the cream and beat at the same time.
Incorporate the gelatin and the passion fruit pulp.

Spill the mixture on the hazelnuts crush.
Refrigerate for 4 more hours.

Strawberries Nests

Ingredients:

2 1/3 cups egg whites
2 1/3 cups granulated sugar
2 1/3 cus dust sugar
1 cup heavy cream
3 tbsp dust sugar
1 tbsp vanilla
200 g strawberries

Preparing:

Beat the egg whites with the granulated sugar.
Add the dust sugar little by little when they have tripled its volume.
Beat for 15 minutes until the mixture is thick.

Distribute the mixture in star form with a cooking sleeve in a previously covered mold.
Make circles in several levels, that resemble the nest of a bird.
Preheat the oven at 200ºF for 50 minutes.

Turn it off and introduce the mixture for 25 minutes.
Beat the heavy cream with vanilla and the sugar in dust until obtaining whipped cream.

Fill up the nests with the whipped cream and the strawberries.

Beet Jam

Ingredients:

4 great beets
9 "clavos de olor"
6 cinnamon chips
4 cups water
1/2 kg sugar
2 tbsp vanilla
The juice of 8 lemons

Preparing:

Liquefy the beets with the water.

Put the juice of the beet in a casserole.
Add the rest of the ingredients.
Cook in low fire for 2 hours.

Move constantly with wood spoon when it begins to thicken.

Broiled Honeyed Figs with Sabayon

Ingredients:

8 figs, cut in half
2 fresh rosemary springs
4 tbsp honey
3 eggs

Preparing:

Preheat the broiler to high.

Arrange the figs on the broiler pan.
Brush with half the honey and sprinkle over the rosemary.
Cook it for 8 minutes.

Whisk the eggs with the remained honey in a heatproof bowl.
Place over a pan of simmering water.
Beat it again for 10 more minutes.

Pineapple Gelatin Recipe

Ingredients:

250 g cream cheese
250 g condensed milk
40 g unflavored gelatin
5 pineapple slices
1 cup pineapple syrup
1/2 cup water
2 tbsp pineapple essence.

Preparing:

Soak the gelatin in the water and reserve.

Heat the condensed milk.
Retire of the fire when it boils and add the hydrated gelatin.

Liquefy the pineapple with its syrup.
Add it to the previous mixture.

Mix the cream cheese with the pineapple essence.
Incorporate to the gelatin.

Spill in molds and refrigerate for 1 hour.

Dark and White Chocolate Mousse

Ingredients:

100 g black chocolate
15 g butter
2 eggs
500 ml whipped cream
1/2 ounce kahlúa
1 tbsp sugar
1 tsp vanilla

Mousse de White Chocolate:
20 g white chocolate
10 g hot heavy cream
40 g whipped cream

Preparing:

Melt the black chocolate.
Add butter, the egg yolks, vanilla and kahlúa. Beat the egg whites with the sugar at the verge of snow.
Incorporate the whipped cream in surrounding form and reserve.

Melt the white chocolate.
Add the hot heavy cream and the whipped cream.

Spill in individual molds first the white chocolate mousse.
Refrigerate for 1 hour.

Spill dark chocolate mousse above.
Refrigerate for more 6 hours.

Chinese Fortune Cookies

Ingerdientes:

1 cup flour cup
1/2 cup sugar
1/2 cup olive oil
2 tbsp corn strach
1 tbsp water
2 tsp vanilla essence
1 tsp salt
4 eggs
Paper shivers of 8 cm length each one.

Preparing:

Write the wished fortune in each shivers.

Mix the flour with corn starch, the sugar, the salt, the oil and eggs.
Beat until obtaining a smooth paste.

Spill vanilla in the water and mix.

Put tablespoons of the mixture in a greased tray.
Extend to try to form circles of 10 cm of diameter.

Bake for 10 to 15 minutes at 200ºC.
Take off the cookies from the tray with a spatula and quickly place a slip of fortune paper, and double cookies.

Let cool completely.

Banana Mousse

Ingredients:

400 g mashed bananas
250 g heavy cream
280 g sugar
100 ml water
10 ml lemon juice
7 g unflavored gelatin
4 egg whites
1 banana to decorate

Pionono:
40 g flour
40 g sugar
20 g honey
4 eggs
Vanilla essence

Preparation:

Pionono:
Stir eggs, the sugar and the honey.
Perfume with the vanilla essence.
Add the flour in surrounding form.

Extend the mixture in a greased plate.
Bake at 230ºC for 10 minutes.
Let cool and cut with cake cutter in circles.

Mousse:
Hydrate the gelatin in the water and reserve.

Stir the egg whites with the sugar until forming merengue.
Incorporate the mashed bananas and the lemon juice.
Add the hydrated gelatin.

Stir the heavy cream until forming whipped cream.
Incorporate it to the previous mixture in surrounding form.

Place the "pionono" circles at the bottom of each individual mold.
Spill the mixture in each mold.
Refrigerate for 1 hour.

Decorate with chocolate strips, bananas and caramel.

Chilled Strawberry and Orange-flower Soup

Ingredients:

600 g strawberries
150 g wild strawberries
60 g granulated sugar
200 ml orange juice
50 ml orange-flower water
2 fresh mint springs
1 tbsp strawberry syrup
Juice of 2 limes

Preparing:

Mix the strawberries in a bowl.
Add the sugar and the lime juice.
Chill in the refrigerator for 1 hour.

Pour the orange juice, the orange-flower water and the strawberry syrup over the strawberries.
Sprinkle with mint leaves.
Chill in the refrigerator for 1 more hour.

Serve it with ice creams.

Sabatic Bread Recipe

Ingedientes:

2 kg flour
3 1/2 cups warm water
1 1/2 cups sugar
1/2 cup oil
3 eggs
1 beaten egg
1 tbsp salt
1/2 cup water
2 tbsp granulated dry yeast
1 tbsp honey
1 tbsp flour
1 tbsp sugar

Preparation:

Mix the yeast with the tbsp sugar and the tbsp flour.
Add the honey and the water and let burst for 8 minutes.
Mix the warm water, the salt and the sugar.

Add less than half of the flour to the yeast mixture.
Mix well and let rest for 30 minutes.
Combine eggs with the oil.
Add them to the previous mixture.

Add little by little the remaining flour until obtaining a sticky mass.
Let grow for 3 hours.
Form braids and let grow for 30 more minutes (approx 3 or 4 braids).

Varnish with the beaten egg.
Bake at 190ºC (375ºF) for 20 minutes.

Pomegranate Pound Cake

Ingredients:

2 1/2 cups all-purpose flour
3/4 cup pomegranate seeds
3/4 cup low-fat buttermilk
3/4 cup sugar
2 large eggs
1 large egg white
6 tbsps butter
2 tsps grated lime rind
2 tsps vanilla extract
1/2 tsp baking soda
1/4 tsp salt
Cooking spray

Preparing:

Preheat oven to 175ºC (350ºF).

Beat sugar and butter until well-blended.
Add eggs and the egg white, and beat well after each addition.

Combine buttermilk, the lime rind, the vanilla and the baking soda.
Lightly spoon flour into a dry measuring cups and level it whit a knife.
Stir flour and salt with a whisk.

Add flour mixture to the sugar mixture alternately with buttermilk mixture, beginning and ending with the flour mixture.
Fold in the pomegranate seeds.

Spoon batter into a loaf pan coated with cooking spray.
Bake for 1 hour.

Cholate Cheesecake

Ingredients:

1 3/4 cups ricotta cheese
1/3 cup cocoa
1/4 cup granulated sugar
1 cup milk
1/2 heavy vegetable cream
14 gr unflavored gelatin
1 1/2 tsp vanilla
15 cookies crushed
1 tbsp cocoa
1 tbsp oil

Preparation:

Preheat the oven at 175ºC (350ºF).

Put in a mold the cookies crushed, the cocoa and the oil.
Mix well until forming a crust and cover the bottom of the mold.
Bake for 5 minutes.

Process the ricotta cheese in the food processor and reserve.

Put 1/3 cup cocoa, the sugar, the unflavored gelatin and 1/2 cup milk in a pot.
Mix well and reserve for 5 minutes.
Add the rest of milk and cook it, but always mixing.

Retire of the fire and add vanilla and the ricotta cheese.
Refrigerate until the mixture is thickens.

Stir the heavy cream until forming whipped cream.
Add it in surrounding form to the cooled mixture.

Spill the mixture in the crust.
Cover with plastic paper and refirgerate for 4 hours.