Piña Colada Mousse

Ingredients:

1/2 liter heavy cream
1/4 liter condensed milk
1/2 liter Piña Colada pulp

Preparing:

Beat the cream with condensed milk.
Add the pulp when the mixture is begun to cut.

Spill the mixture in individual glasses and decorate with pineapple pieces and whipped cream.

Papaya and Ginger Smoothie

Ingredients:

1 small papaya small
2 liters Ginger Ale light
2 cups ice cups
1 cup granulated sugar cup
1/2 cup lemon juice
1/4 cup grated ginger

Preparing:

Peeled and cut papaya in pieces.
Peeled and grate ginger.

Liquefy both ingredients and sift the mixture.
Process the previous mixture with Ginger Ale, sugar, lemon juice and ice.

Rhubarb and Pear Crumble

Ingredients:

600 g rhubarb
50 g unsalted butter
2 firm ripe pears
1/2 cup rolled oats
1/4 cup wholemeal plain flour
1/3 cup soft brown sugar
2 strips lemon rind
1 tbsp honey

Preparing:

Cut the rhubarb into 3 cm pieces.
Place in a pan with the lemon rind and 1 tbsp water.
Cook covered, over low heat for 10 minutes.
Cool a little, stir in the honey and remove the lemon rind.

Preheat the oven to 180° C (350°F).

Peel the pears and cut them in pieces and combine with the rhubarb.
Pour into a ovenproof dish and smooth the surface.

Combine the rolled oats, wholemeal flour and brown sugar.
Rub in the butter using just your fingertips, until the mixture looks crumbly.

Spread the crumble over the fruit.
Bake for 15 minutes.

Strawberry Cheesecake

Ingredients:

500 g cream cheese
250 g strawberries
250 cookies
90 g butter
1 1/4 cups heavy cream(whipped cream)
1/2 cup sugar
1/3 cup lemon juice
1/4 cup water
2 tbsp gelatin
2 tbsp extra sugar

Preparing:

Cover with aluminum paper the base of a mold and greased with oil.

Crush cookies and add melted butter.
Mix well and tighten it against the bottom of the mold.
Refrigerate for 20 minutes.

Dissolve the gelatin in the water.

Stir the cream cheese and add the lemon juice and sugar until obtaining an homogenous mixture.
Incorporate the whipped cream in surrounding form.

Stir the strawberries with the extra sugar.
Incorporate half of the gelatin to the cheese mixture and the other to the strawberries mixture.
Spill the two mixtures in the mold and mix with a small stick.

Refrigerate for 4 hours.
Decorate with whipped cream and strawberries.

Banana Fritters with Caramel Sauce

Ingredients:

1 1/4 cups soft brown sugar
1/2 cup cream
100 g unsalted butter, chopped
1 cup self-raising flour
3/4 cup soda water
4 bananas, each cut in quarters
1 egg, beaten
Oil
Ice cream

Preparing:

Combine the brown sugar, the cream and the butter in a small pan.
Stir and bring to the boil, reduce the heat and simmer for two minutes.

Sift the flour into a bowl and make a well in the center and add the egg and soda water.
Stir until all the liquid is incorporated and batter is free of lumps.

Deep the bananas in batter a few pieces at time, and drain off any excess batter.
Deep the bananas in hot oil and cook for 2 minutes.
Drain on paper towels and keep warm.
Serve the fritters with the caramel sauce and ice cream.

Ramada Brownie

Ingredients:

1 cup mixed nuts
1 cup flour
3/4 cup sugar
1/2 cup dark syrup
1/2 cup butter
150 g semisweet chocolate
3 eggs
1 tsp vanilla

Preparing:

Bring to boil the syrup with butter and retire of the fire.
Add the chocolate and beat well.
Add the rest of the ingredients and mix well.

Spill the mixture in a greased mold.
Bake at 175°C (350°F) for 30 minutes.

Chocobananas

Ingredients:

1 banana
1 cup chocolate cover
2 tbsp chopped peanut
wooden pallets

Preparing:

Peelled the banana.
Introduce by an end a wooden pallet.
Place in the freezer.

Melt the chocolate in bath Maria.
Introduce the banana when its freezed in the melted chocolate.
Cover with chopped peanut.

Sweet and Spicy Spoon Dessert

Ingredients:

600 g chancaca or molasses
250 g fresh cheese
150 g grated coconut
1 cup sweet wine or Port
2 slices fried bread
15 chopped nuts
1 tbsp butter
1/2 tbsp grated orange peel
1/2 tsp ground cloves
Anise seeds

Preparing:

Cook the chancaca with 1 cup water, anise, grated orange and the cloves.
Add the nuts, cheese, coconut and butter when the chancaca has dissolved.

Add the bread cut in small pieces and the wine to the 10 minutes.
Cook moving constantly until the mixture thickens for 5 minutes.

Sweet Potato and Coconut Dessert

Ingredients:

1 coconut grated
3 sweet potatoes
4 cups sugar
1 cup milk
1 cup raisins
1 cup dark rum
5 egg yolks
1 butter bar
Lemon zest

Preparing:

Cook without letting move and until boils the coconut with the coconut water, milk, sugar and the sweet potato.
Retire of the fire when the sweet potato is cooked.
Add butter, lemon zest, raisins, rum and yolks.

Cook again without letting move, until boiling and that is well thick.
Retire of the fire and leave covered until cooling.

Banana Sizzles

Ingredients:

4 bananas
4 tbsp dark muscovado sugar
3 tbsp butter, softened
2 tbsp dark rum
1 tbsp orange juice
Pinch of ground cinnamon
orange zest, to decorate

Preparing:

Preheat the grill.

Beat the butter with the rum, orange juice, sugar and cinnamon until thoroughly blended smooth.
Place bananas, without peeling, over hot coals and cook for 8 minutes, turning frequently.

Transfer bananas to serving plates.
Slit the skins, and cut partially through the flesh lengthtwise.
Divide the flavored butter between the bananas.

Spicy Coconut Custard

Ingredients:

1 1/4 cups cream
280 ml coconut milk
90 g soft brown sugar
2 cinnamon sticks
2 tsp whole cloves
1 tsp nutmeg
3 eggs lightly beaten
2 egg yolks lightly beaten

Preparing:

Preheat the oven to 160°C (350°F).

Combine the spices, cream and 1 cup water in a pan.
Bring to simmering point, reduce the heat to very low and leave for 5 minutes.
Add sugar and coconut milk, return to low heat.
Stir until the sugar has dissolved.

Whisk the eggs and the egg yolks in a bowl until combined.
Stir the spiced mixture, strain into a jug, and then discard the whole spices.

Pour into ramekins and place in a baking dish wiyh hot water to come halfway up the sides of ramekins.
Bake for 45 minutes.

S'mores

Ingredients:

1 market stock marshmallows
1 chopped chocolate bar
1 package cookies

Preparing:

Roast marshmallows maintained by a thorn.

Place marshmallows roasted on a cookie.
Place chocolate on top and cover with another cookie.

Almonds and Vanilla Small Balls

Ingredients:

6 egg yolks
3/4 cup sugar
1/2 cup milk
4 tbsps chopped almonds
1/2 tsp vanilla

Preparing:

Beat the yolks with 1/2 cup sugar.
Add milk, almonds and vanilla when the mixture puffs up.

Warm up to low fire without letting move.
Retire of the fire and let cool.

Form small balls as large as a nut and pass them through the rest of the sugar.

Coconut Guayabas

Ingredients:

8 guayabas
150 g grated coconut
100 g sugar
3 cups water
1 lemon

Preparing:

Cut guayabas by half and retire the seeds.

Boil the sugar in the water.
Add guayabas and drops of lemon.

Remove guayabas from the water and incorporate the seeds and reduced to half until forming thickens mixture.

Soak the coconut and let it boil for 3 minutes.
Fill up guayabas with the coconut and bathe with the syrup.

Advocado and Lemon Mousse

Ingredients:

2 mature avocados
1/2 cup granulated sugar
1/4 cup heavy cream
The juice of an acid lemon

Preparing:

Beat the cream until forming whipped cream.

Beat the avocados with the sugar and the lemon juice.
Add the whipped cream in surrounding form.

Place in individual glasses.
Refrigerate for 4 hours.

Coffee Mousse

Ingredients:

200 g whipped cream
1/2 tin condensed milk
3 eggs
2 tsp Nescafe
Toasted almonds
Lady fingers

Preparing:

Dissolve the coffee in some tbsps of water.
Mix the condensed milk with the yolks, the coffee and the whipped cream.

Stir the egg whites at verge of snow.
Add them to the mixture in surrounding form.

Place pieces of lady fingers at the bottom of individual glasses.
Spill mousse above.

Refrigerate for 4 hours.
Decorate with the toasted almonds.

Carrot Conserve

Ingredients:

4 grated carrots(big)
7 cinnamon sticks
8 "clavos de olor"
3 fig leaves
1 "tapa de dulce"
Grated orange

Preparing:

Place in the center of a pot the "tapa de dulce", and the rest of the ingredients around.

Turn around well when the "tapa de dulce" melt, until obtaining a conserve consistency.