Peaches Mousse

Ingredients:

6 peaches
60 g sugar
2 1/2 cup heavy cream
1/4 teaspoon of almonds essence

Preparation:

Cut the peaches in pieces.
Stir them with the sugar.

Stir the heavy cream forming whipped cream.
Add with envolving movements the peaches mix.

Spill in individual glasses and decorate with extra peaches.
Refrigerated for 35 minutes.

Kiwi Mousse

Ingredients:

6 kiwis
60 g sugar
2 1/2 cups heavy cream
1/4 teaspoon vanilla
1 kiwi

Preparation:

Cut the kiwis.
Stir them with the sugar.
Beat the heavy cream with vanilla until thicken.

Mix the cream beaten with kiwis in surrounding form.
Spill in individual glasses.

Decorate with kiwis.
Refrigerate for 30 minutes.

Lemon Cakes

Ingredients:

6 eggs whites
3 egg yolks
1 cup flour
1 teaspoon baking powder
1 teaspoon vanilla
5 tablespoons sugar

Stuffed of Lemon:
2 cups heavy cream
1/2 teaspoons vanilla
1 tablespoon lemon gelatin dissolved
1 teaspoon lemon rind

Preparation:

Preheat the furnace at 175ºC (350ºF)

Beat the albumens at verge of snow.
Beat the yolks in another container.
Add half of the albumens.
Beat adding the flour little by little.
Add vanilla and the sugar.

Mix with surrounding form the rest of the albumens.
Spill the mixture in a greased mold.
Bake for 12 minutes until gilding.

Let cool.
Cut with small pastry cutters.

Beat, by aside, the heavy cream until forming chantillí cream.
Add vanilla and gelatin.
Mix strongly.

Take the cakes and decorate them with the luster being used in a decoration sleeve.

Chocolate and Mint Mousse

Ingredients:

1 1/2 cup cold heavy cream
20 g coffee
3 tbsp hot water(to dissolve the coffee)
3 tbsp mint licor
10 drops green colorante

Merengue:
200 g sugar
4 egg whites

Preparation:

Beat the heavy cream until it thickens and obtain the chantillí cream.

Beat the albumens at verge of snow.
Incorporate the sugar little by little until forming tips.

Mix the mint licor with the green colorante and one fourth part of the chantillí cream.
Incorporate half of merengue with the coffee and the rest of the chantillí cream, mixing in surrounding form.

Place the first mixture in a pastelera sleeve and drop it in a glass until covering one fourth part.
Place the second mixture in another sleeve and drop it upon the mint.
Place merengue in another sleeve and decorate the superior part.