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.

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.

Ice cream with Fruits to the Licor

Ingredients:

2 tablespoons butter
1/2 kg raspberries, moors and strawberries (or the fruit that is preferred)
2 tablespoon sugar
1 tablespoon orange licor, brandy or rum
800 gr vanilla ice cream

Preparation:

Warm up the butter in an frying pan.
Stir contantemente for 5 minutes.
Add to the fruits and the sugar.
Cook for 1 or 2 more minutes.

Retire of the fire.
Put the licor on the fruits.

Serve the ice cream in you cotoot.
Cover it with the fruits still warm.

Fried Camembert in Moors Sauce

Ingredients:

1 oz camembert cheese
30 g flour1 egg
70 g worn out bread
100 g mature Moors
2 0z watersugar to the pleasure

Preparation:

Cut the cheese in 6 triangles.
Pass them through the flour, soon through the egg and finally by the worn out bread.
Fry for 2 minutes.

Aside, cook the water, the sugar and the Moors.
Mix well and let thicken to the pleasure.