Passion Fruit Mousse for Easter

Ingredients:

3 passion fruits, their pulp
2 cups heavy cream
1 can condensed milk
2 / 3 cup water
1 / 3 cup sugar
¼ cup water
2 tbsp unflavored gelatin

Preparing:

Soak unflavored gelatin in the quarter cup of water for 5 minutes.

Cook passion fruit pulp with sugar and 2 / 3 cup water for 3 minutes.
Add unflavored gelatin, stir well and set aside.
Blend the cream with condensed milk and passion fruit mix.

Pour the mixture into individual ramekins and refrigerate for 8 hours.
Serve with jell-o or strawberry jelly.

Valentines Creamy Chocolate Truffles

Ingredients:

1/3 cup heavy cream
5 oz semisweet chocolate, broken into pieces
2 tbsps superfine sugar
2 tbsps unsalted butter, softened
2 tbsps rum or crème de cacao liqueur
1 egg, yolk
1 vanilla bean

Decoration:
4 tsps unsweetened cocoa
2 tsps confectioners’ sugar
Chopped almonds

Preparing:

Bring cream with the vanilla bean almost to boil in a saucepan.
Remove from heat, cover and set aside for 30 minutes.
Remove vanilla bean.

Whisk together superfine sugar with egg yolk until pale and thick.
Whisk into cream saucepan.
Return saucepan to heat and heat gently without boiling.
Add chocolate and butter, stirring until smooth.
Stir in the liqueur.
Pour into a pan and let chill for 1 hour.

Sift cocoa and confectioners’ sugar together onto a plate.
Pull off small pieces of chilled truffle mixture and roll into balls.
Roll each ball in sifted cocoa and place in paper candy cases.
Store in refrigerator and eat within 2 to 3 days.

You can also decorate with almonds and melted chocolate.

Yogurt Ice Cream with Fruits

Ingredients:

140 g of yogurt ice cream
80 g of strawberries, chopped
80 g of blueberries
30 g peanut
45 ml honey

Preparing:

Serve in small bowls strawberries, blueberries and honey.
Put a bit of yogurt ice cream on top.
Garnish with peanuts and serve.

Black Cake with Candied Fruit for Christmas

Ingredients:

180 g flour
150 g sugar
100 g vegetable oil
100 g powdered sugar
75 g chopped walnuts
75 g raisins
30 g candied fruit
½ cup rum
2 apples, peeled and diced
2 eggs
2 tsp baking soda
1 tsp vanilla
¼ tsp ground cinnamon
¼ tsp nutmeg
¼ tsp ground cloves

Preparing:

Macerate the candied fruit with rum a day earlier.

Mix all dry ingredients with the apple.
Add eggs, oil and vanilla and mix well.
Add candied fruit and mix.

Pour into a floured pan.
Bake at 180ºC (360ºF) for 45 minutes.

Make a glaze with powdered sugar and a little water.
Bathe the cake with the glaze and serve.

Christmas Walnut Fudge Cake

Ingredients:

400 g dark chocolate, chopped
300 g chopped walnuts
200 g sugar
150 g unsalted butter
6 eggs, separated

Preparing:

Preheat oven to 150ºC (300ºF).

Grind the chocolate with nuts in a food processor.

Cream butter, add three-fourths cup sugar and beat until fluffy.
Add yolks one at a time and mix well.
Add chocolate and walnuts mixture with a spatula.

Separately, beat egg whites until stiff, sprinkle with remaining sugar and beat until well blended.
Add the egg whites into chocolate mixture in surrounding form.
Pour the mixture on a floured pan and bake for 1 hour.

Malibu Coconut Flan for Christmas

Ingredients:

½ l milk
1 ½ cans of condensed milk
1 cup sugar
½ cup shredded dried coconut
5 eggs, lightly beaten
3 tbsp Malibu (coconut liqueur)

Preparing:

Pass through a sieve the eggs.
Add milk, coconut, condensed milk and Malibu and mix well.

Melt the sugar over medium heat until it forms a caramel.
Place the caramel in the bottom of a medium pan and let cool.
Pour flan mixture on top.

Place the pan on a tray with water (water bath).
Bake at 150ºC (350ºF) for 1 hour.

* You can decorate with whipped cream, strawberries and/or chocolate wafers.

Christmas Chilled Raspberry Soufflé

Ingredients:

1 ¼ cup cream
300 g raspberries
4 egg whites
3 tbsp gelatine
2-3 tbsp caster sugar

Preparing:

Wrap a double strip of baking paper around the outside of 6 soufflé dishes (125ml or 4 fl oz), extending 2 cm (3/4 inch) above the rim and then tying with string.
Brush the collar and dish with oil or butter and sprinkle with sugar.

Place 3 tablespoons water in a small heatproof bowl.
Sprinkle evenly with the gelatine and leave to go spongy.
Bring a large pan filled with about 4 cm (1 ½ inches) water to the boil, remove from heat and carefully lower gelatine bowl into the water.
Stir until dissolved and cooled slightly.

Purée half the raspberries and push through a sieve.
Mash the other half and mix both lots together.
Fold in the cooled gelatine mixture.

Beat the cream into soft peaks.
Beat egg whites into stiff peaks in other bowl.
Gradually beat in 2 tablespoons of the sugar until dissolved.

Fold the cream into the raspberries, followed by the egg whites, using a large spoon.
Spoon into the dishes and chilled for 12 hours.

Remove the collars, decorate with some cream and raspberries and serve.

Thanksgiving Sweet Potato Pie

Ingredients:

2 cans of sweet potatoes
1 cup sugar
½ cup milk
½ cup melted butter
2 eggs
1 tsp vanilla extract
½ tsp nutmeg powder
½ tsp ground cinnamon
½ tsp powdered and Jamaica
½ tsp pepper
1 9-inch mold with crust
Whipped cream

Preparing:

Preheat oven to 175ºC (350ºF).

Blend all ingredients.
Fill the pie crust with the mixture.
Bake for 1 hour.
When cool, decorate with whipped cream and serve.

* The pie puff up but then go down as it cools.

Thanksgiving Raspberry and Lemon Bread Pudding

Ingredients:

1 cup heavy cream
1 cup whole milk
1 cup fresh raspberries
7 oz white chocolate, broken into pieces
6-7 thin slices white bread, crusts removed
5 tablespoons butter, softened
3 tablespoons raspberry jelly, strained
3 eggs
1 lemon zest, removed in strips with potato peeler

Preparing:

Preheat oven to 190ºC (375ºF).

Spread the bread slices with butter.
Place a layer in a greased ovenproof dish and sprinkle over the raspberries.
Cut remaining bread into triangles and arrange on top.

Mix heavy cream, milk and lemon zest in a saucepan and bring to a boil.
Pour mixture over the chocolate in a heatproof bowl and let stand briefly.
Whisk until smooth and let cool for 15 minutes.

Whisk eggs in another bowl, pour chocolate mixture over and whisk together carefully.
Pass through a strainer and discard the lemon zest.
Pour custard over bread and let soak for 5 minutes.

Place dish in a roasting pan and pour in hot water to come halfway up sides of dish.
Bake for 40 minutes, remove from heat.
Brush top with raspberry jelly and serve.

Thanksgiving Peach Mousse

Ingredients:

2 cups peaches in syrup, chopped
1 cup heavy cream
½ cup peach juice
1/3 cup sugar
2 tbsp icing sugar
2 tbsp unflavored gelatin
Almond essence

Preparing:

Hydrate the gelatin in the peach juice for 3 minutes.
Add sugar, bring to simmer until dissolved and let warm
Blend together with the chopped peaches.

Whip the heavy cream with icing sugar and almond essence to make whipped cream.
Merge both mixtures, pour into individual cups and refrigerate.

Thanksgiving Dried Fruit and Nuts Dessert

Ingredients:

1 liter of boiling water
1 cup sugar
250g nuts and dried fruits washed
½ cinnamon stick

Preparing:

Mix the dried fruits and nuts with sugar, cinnamon and boiling water.
Cook in microwave for 6 minutes at maximum temperature, stir and cook for 6 more minutes.
Serve in individual pots.

Easter Strawberry and Kiwi Jam

Ingredients:

1 kg strawberries
500 g sugar
250 g kiwifruit, peeled
1 apple, chopped
Juice of 1 lemon

Preparing:

Cook over medium heat strawberries, kiwis, apples, lemon juice and half the sugar.
Add the remaining sugar when boil.
Stir constantly with a wooden spoon, removing the foam is formed.
Put a drop of the mixture on an inclined plate, if solidifies fast, is now ready.
Pour jam on a clean jar and sterilize.

Chocolate and Rum Valentine's Mousse

Ingredients:

250 g good-quality dark chocolate chopped
1 cup cream, softly whipped
1/4 cup caster sugar
3 eggs
2 tsp dark rum

Preparing:

Put the chocolate in a heatproof bowl.
Half fill a saucepan with water and bring to the boil.
Remove from heat and place the bowl over the pan, making sure it's not touching the water.
Stri until the chocolate has melted and set aside.

Beat the eggs and sugar for 5 minutes.
Fold in the chocolate and rum and leave the mixture to cool.
Fold in the whipped cream.

Spoon into individual glasses and refrigerate for 2 hours.

Chocolate and Nuts Saint Valentine's Sweet Temptations

Ingredients:

1 cup sugar
1 cup marshmallows
1 cup chopped walnuts
1 cup chocolate chips
1/2 cup butter
1/2 cup unsweetened cocoa powder
1/2 cup flour
1/4 cup buttermilk
1 egg
1 tsp vanilla

Preparing:

Preheat oven to 180ºC (360ºF).

Combine butter and cocoa in a pan to low heat .
Remove from heat and add sugar, flour, buttermilk, egg and vanilla.
Pour the mixture into a greased pan and bake for 25 minutes.

Remove from the oven and sprinkle the marshmallows, walnuts and chocolate chips on top.
Return to oven for 5 minutes.

Frozen Chocolate and Nuts Saint Valentine's Cheesecake

Ingredients:

285 g cream cheese, softened
1 1/2 cup ground crackers
1 1/3 cup whipped cream
1 cup semibitter chocolate chips
3/4 cup chopped walnuts
1/2 cup sugar
1/3 cup melted butter
1 tsp vanilla

Preparing:

Preheat oven to 160ºC (350ºF).

Combine ground crackers with the melted butter.
Press at the bottom of a pan and bake for 10 minutes.
Remove from oven and allow to cool.

Stir cream cheese with sugar.
Add melted chocolate chips, vanilla and nuts.
Fold in the whipped cream.

Pour the mixture over the crust and freeze for 3 hours.

Saint Valentine's Chocolate and Chestnut Pots

Ingredients:

1 cup unsweetened chestnut purée
1/4 cup Madeira
9 ounces unsweetened chocolate, chopped
2 eggs, separated
2 tbsp butter, diced
Crème Fraîche to decorate

Preparing:

Melt the chocolate with Madeira inwater bath.
Remove from heat and add the butter, stiring until melted and smooth.
Beat the egg yolks quickly into the mixture, then beat in the chestnut purée.

Whisk the egg whites until stiff.
Stir about 1 tbsp of the whites into the chestnut mixture, and then fold in the rest.

Spoon the mixture into small ramekins and chill until set.
Decorate with crème fraîche.

Kulfi Almonds and Pistachios Dessert

Ingredients:

1 1/2 liters milk
20 g blanched almonds, finely chopped
20 g pistachios, finely chopped
8 cardamom pods
4 tbsp caster sugar

Preparing:

Bring to the boil milk and cardamom pods.
Reduce the heat and simmer, stiring until it has reduce by about on-third to 1 liter.
Add sugar and cook for 3 more minutes.

Strain out te cardamom pods and add the almonds and pistachios.
Pour the kulfi into a shallow container, cover the surface with a sheet of baking paper and freeze for 1 hour.

Line 6 cream horn moulds with baking paper and pour the kulfi among them and freeze overnight.

Pear and Ginger Cake

Ingredients:

450 g pears, peeles, cored and sliced thinly
175 g superfine sugar
175 g self-raising flour, sifted
14 tbsp unsalted butter, softened
1 tbsp soft brown sugar
3 tsp ginger
3 eggs, beaten

Preparing:

Whisk 175 g of the butter with sugar, flour, ginger and eggs, until the mix form a smooth consistency.

Pour the mixture on a greased cake pan.
Arrange the pear slices over the cake.
Sprinkle with brown sugar and dot the remaining butter.

Bake to 180ºC (350ºF) for 40 minutes.

Amaretto and Coffee Jelly

Ingredients:

Amaretto Jelly:
3/4 l milk
4 ml amaretto
1 cup cold water
1 can evaporated milk
1/2 can condensed milk
45 g unflavored gelatine

Coffee Jelly:
1/2 l water
100 ml coffee liquor
1/4 cup cold water
150 g sugar
15 g unflavored gelatine
1 tbsp soluble coffee

Preparing:

Moist unflavored gelatine in the cold water and set aside.
Bring water to the boil with the sugar and remove from heat.
Add moist gelatine, coffee and coffee liqueur, move until dissolved and reserve.
Apart 3 tbsp of this jelly.

Pour coffee jelly in the mould and refrigerate for 1 hour.
Cut shapes and place in the second mould.
Bathe figures with the 3 tbsp jelly you reserve.

Moist unflavored gelatine in the cold water and set aside.
Bring the milk to the boil and remove from heat.
Add gelatine and amaretto, move until dissolved and reserve.
Pour the amaretto jelly over the coffee pieces and refrigerate for 2 hours.

Jam Pudding

Ingredients:

185 g unsalted butter, softened
1 cup self-raising flour
3/4 cup caster sugar
1/2 cup plain fluor
1/2 cup berry jam
3 eggs, leghtly beaten
1 tsp vanilla essence

Preparing:

Preheat the oven to 180ºC (350ºF).

Beat the butter, cugar and vanilla for to 2 minutes.
Add the eggs gradually, and fold in the combined sifted flour.

Spoon the mixture into six greased moulds and smooth the surface.
Cover with a piece of greased foil, pleated int he middle and secure with a string.
Place in a large deep baking dish filled with enough boiling water to come halfway up the sides of the mpoulds.
Bake for 45 minutes.

Warm the jam in a pan for 4 minutes.
Leave the puddings for 5 minutes and top with the jam.

Wined Strawberries

Ingredients:

500 g strawberries
1 cup white wine
Pepper

Preparing:

Place strawberries in individual cups.
Pour wine over strawberries and sprinkle with pepper.
Marinate for 1 hour and serve.

Balsamic Melon with Strawberries

Ingredients:

2 melons, halved
1 cup strawberries, cut in half
1 cup balls of mozzarella cheese, cut in half
2 tbsp chopped mint leaves

Dressing:
1/2 cup balsamic vinegar
3 tbsp honey
1 tbsp mustard

Preparing:

Remove seeds from melons.
Mix cheese with strawberries and mint.
Fill melons with the mixture.

Mix well all the ingredients of the dressing.
Bathe melons with the dressing.

Frozen Fruits Dessert

Ingredients:

1 cake of 8 1/2 "x11"
800 g condensed milk
3 cups fruit cocktail
2 cups chopped walnuts
2 cups pineapple juice
Juice of 1 lemon

Preparing:

Mix the condensed milk with lemon juice.
Mix fruits with walnuts.

Place a layer of cake in a pyrex.
Bathe with the pineapple juice.
Add the condensed milk mixture and finally fruits and nuts.

Repeat the process twice more and refrigerate for 3 hours.

Apple Galettes

Ingredients:

2 cups plain flour
3/4 cup caster sugar
250 g unsalted butter, chopped
125 g unsalted butter, chopped
8 apples, peeled and sliced

Preapring:

Place the flour and butter in a bowl and cut the butter into the flour with 2 knives until it resembles large crumbs.
Gradually add 1/2 cup chilled water, stirring with a knife and pressing together, until a rough dough forms.
Turn onto a lightly floured board and roll into a rectangle.
Fold the pastry into thirds; turn it so the hinge is on your left and roll into a large rectangle.
Always turn the pastry the same way so the hinge in on the left.
Refrigerate in plastic wrap for 30 minutes.

Complete 2 more turns and fold before refrigerating the pastry for another 30 minutes.
Repeat the process so that you have completed 6 folds and turns.
Wrap the pastry in plastic wrap and refrigerate for 2 days.

Preheat the oven to 190ºC (375ºF).

Roll the pastry out on a lightly floured surface until 3mm thick.
Cut into eight 10cm rounds.
Arrange the apples in a spiral on the pastry.
Sprinkle well with the sugar and dot with unsalted butter.
Bake on a greased tray for 30 minutes.

Coconut Pancakes with Palm Sugar Syrup

Ingredients:

185 g palm sugar, roughly chopped
2 cups shredded coconut
1/2 cup coconut cream
1 cup plain flour
1 cup coconut cream
1 egg

Preparing:
Stir the sugar with 1 1/2 cups water in a pan over low heat until sugar has dissolved, and simmer for 15 minutes.
Stir the coconut with the coconut cream and 2/3 cup of the syrup.
Return the pan with the remaining syrup and simmer for 15 more minutes.

Mix the flour, egg, coconut cream and 1/2 cup water until smooth and set aside fo 30 minutes.
Pour a little batter into a greased pan, swirling, to thinly cover the base.
Cook fo 20 seconds and trasfer to a plate.

Place 1 tbsp of shredded coconut filling in the center of each crepe.
Roll them, folding the edges to form a parcel.

Orange Jellies

Ingredients:

3 cups orange juice
1 tbp Grand Marnier
6 tsp gelatine

Preparing:

Moist gelatine in 1/2 cup of the juice.
Dissolved the gelatine in water bath and cool slightly.

Stir in the rest of the orange juice.
Strain the liquid and stir in the liqueur.
Pour the mixture into 6 wet moulds and refrigerate for 4 hours.

Strawberry and Orange Tart

Ingredients:

1/4 k strawberry, cut by half
200 g sugar
100 g butter
200 ml orange juice
3 eggs
1 sheet of pie crust
Apricot Jam
GRated rind of 1/2 orange

Preparing:

Place the crust on a greased mold.
Click with the fork, cover with foil and bake for 10 minutes.

Beat butter with the sugar.
Add eggs, orange zest and orange juice.
Pour the mixture over the crust and bake for 25 minutes.

Heat the jam until it is liquid.
Place strawberries on the tart and cover with liquid jam.

Fruit Kebabs with Honey Cardamom Syrup

Ingredients:

16 strawberries
1 peach, cut into small pieces
1 banana, sliced
1/4 small pineapple, cut into small pieces

Honey Cardamom Syrup:
20 g unsalted butter, melted
2 tbsp honey
1 tbsp rum or brandy
1 tbsp brown sugar
1/2 tsp ground cardamom

Preparing:

Soak 8 wooden skewers in cold water for 20 minutes.
Thread the fruit alternately on skewers and place in a shallow dish.

Combine the honey with butter, cardamom, rum and sugar.
Pour the mixture over the kebabs, cover and set aside for 1hour.

Preheat the griller.
Cook the kebabs for 5 minutes.
Brush with syrup occasionally.

Manchego Cheese Cake

Ingredients:

400 g evaporated milk
220 g cream cheese
200 g Manchego cheese, cut into cubes
200 g butter
2 cups flour
1/2 cup milk
4 eggs
2 tbsp vanilla
2 tsp baking powder

Preparing:

Preheat oven to 150ºC (300ºF).

Beat cream cheese with butter.
Add eggs and vanilla.

Mix flour with the baking powder and sifted.
Add to the above mixture along with evaporated milk and Manchego cheese.
Pour into a greased mold and bake for 1 hour.

Raspberry Cheesecake

Ingredients:

250 g plain sweet biscuits
90 g unsalted butter, melted

Filling:
500 g cream cheese, softened
250 g frozen raspberries
1 1/4 cups cream, whipped
1/2 cup caster sugar
1/3 cup lemon juice
2 tbsp gelatine
2 tbsp caster sugar, extra

Preparing:

Finely crush the biscuits in a food processor.
Mix with the butter and press firmly over the base of a greased tin (and line the base with baking paper) until firm.
Refrigerate for 20 minutes.

Moist the gelatine in 1/4 cup water.
Dissolved the gelatine in water bath, stir and allow to cool.

Beat the cream cheese until creamy.
Add the lemon juice and sugar.
Fold in the whipped cream and half the gelatine.

Process the raspberries and extra sugar in a food processor until smooth.
Push the purée through a fine-meshed nylon sieve to remove any pips.
Fold the remaining gelatine into the raspberry mixture.

Place both mixtures into the tin and swirl them together, using the point of a knife.
Refrigerate for 5 hours.

Potato and Orange Dessert

Ingredients:

1 1/2 cups milk
1 cup mashed potatoes
3/4 cup superfine sugar
2 tbsp raisins
1 tsp ground cinnamon
1 tsp grated orange peel
1 tsp vanilla

Preparing:

Cook the milk with sugar, cinnamon, raisins, orange rind and vanilla.
Add the mashed potato when boil and stir constantly.
Place in individual glasses and serve.

Lemon Granita Italian Dessert

Ingredients:

3 lemons
2 1/4 cups cold water
3/4 cup lemon juice
100 g superfine sugar

Preparing:

Finely grate the lemon rind.
Bring to the boil the lemon rind and juice and superfine sugar.
Let simmer for 5 minutes and leave to cool.

Stir in the cold water and pour into a shallow freezer container with a lid.
Freeze for 6 hours, stirring occasionally to break up the ice.

Blackberry Yogurt Ice Cream

Ingredients:

3 cups plain yogurt
2 cups blackberries
1/2 cup cream cheese
1/3 cup Glucerna SR
1/3 cup water
4 tbsp sugar

Preparing:

Drain 2 cups of yogurt in a cloth overnight to form a kind of yogurt cheese.

Cook blackberries over a low heat for 5 minutes, and mashed them.
Cook for 3 more minutes, sift and reserve.
Refrigerate for 1 hour.

Mix the remaining cup of yogurt with cream cheese, blackberries, sugar, yogurt cheese and Glucerna SR dissolved in the water.
Place the mixture in a plastic container.
Freeze for 6 hours.

Banana Doughnuts

Ingredients:

500 g flour
300 g sugar
400 ml milk
3 bananas, mashed
2 eggs
2 tsp baking powder
Oil

Preparing:

Stir mashed bananas with sugar, eggs and milk.

Mix apart, flour with the baking powder.
Add flour to the banana mixture and stir well until a dough forms.

Fry spoonfuls of the mixture into hot oil.
Remove fritters, remove excess oil and decorate.

Chocolate and Rum Parfait

Ingredients:

190 g semibitter chocolate, chopped
1 1/2 cup cream
3 tbsp clear rum
4/3 tsp vanilla

Preparing:

Melt chocolate with 3 tbsp cream and rum in a water bath.
Remove from heat and let stand for 15 minutes.

Whisk the remaining cream and vanilla until soft peaks forms.
Incorporate whipped cream into chocolate mixture in sorounding form.

Pour into individual cups and refrigerate for 3 hours.
Decorate with more whipped cream and almonds.

Sweet Potato Royal Pie

Ingredients:

2 cans sweet potatoes
1 cup sugar
1/2 cup milk
1/2 cup melted butter
2 eggs
1 tsp vanilla
1/2 tsp ground nutmeg
1/2 tsp pepper
1/2 tsp ground cinnamon
1/2 tsp ground jamaica
1 mold 9-inch with crust

Preparing:

Liquefy all ingredients.
Pour the mixture over the pie crust.
Bake at 175ºC (350ºF) for 1 hour.

Coffee and Raisins Jelly

Ingredients:

1 1/2 cup milk
1/2 cup cold water
1/2 cup espresso coffee
1/3 cup evaporated milk
200 g sugar
150 g raisins
35 g unflavored gelatin

Preparing:

Moist gelatin in cold water for 5 minutes.
Dissolve in water bath and set aside.

Bring to the boil the milk with sugar, coffee and raisins.
Remove from heat and add gelatin.
Stir until dissolved.

Pour into the mold and refrigerate for 2 hours.
Decorate and serve.

Banana Flambé with Chocolate

Ingredients:

2 ripe bananas, parties at 3 over
2 tbsp sugar
1 tbsp ground ginger
1 tbsp butter
1 tsp ground jamaica
1 tsp ground cardamom
1 oz rum

Preparing:

Fry bananas in butter for 2 minutes on each side along with spices and sugar.
Flambé using rum.
Serve with coconut ice cream and chocolate

Coconut Balls Dessert

Ingredients:

1 can of condensed milk
300 grams of grated coconut

Preparing:

Simmer condensed milk with coconut until well blended.
Allow to harden a little into the refrigerator.
Form balls with the mixture and put through more coconut.

Mixed Fruit Kabobs

Ingredients:

8 strawberries
4 red plums
2 nectarines, halved and pitted
2 kiwi fruit, peeled and quartered
2 bananas, peeled and thickly sliced
1 mango, peeled, halved and pitted
3 tbsp Cointreau
1 tbsp clear honey

Preparing:

Cut all fruits into chunks.

Mix the honey with the Cointreau.
Pour the mixture over the fruits and toss lightly to coat.
Cover with plastic wrap and to marinate in the refrigerator for 1 hour.

Preheat the grill.

Drain the fruit, reserving the marinade.
Thread the fruit on to several presoaked wooden skewers.
Cook for 5 minutes over medium-hot coals, turning and brushing frecuently with the reserved marinade.

Zabaglione Italian Dessert

Ingredients:

3 1/2 cup superfine sugar
2/3 cup Marsala or sweet sherry
5 egg yolks

Preparing:

Whisk the egg yolks with the superfine sugar until the mixture is thick and pale and has doubled in volume.
Pour the mixture over a pan and gently simmering water.
Add the Marsala and whisk again.
Pour the mixture into individual glasses and serve warm.

Papaya Lime Fool Mousse

Ingredients:

2 papayas, peeled and seedles
1 1/4 cup cream
3 tbsp vanilla sugar
2 tbsp lime juice

Preparing:

Mash the papaya flesh until smooth (don't do it in a food processor).
Add the lime juice and vanilla sugar.

Whisk the cream until soft peaks form.
Fold in the mashed papaya and spoon into serving glases.
Chill for 1 hour.

Merengue Mushrooms with Chocolate

Ingredients:

300 g sugar
200 g chocolate, to melt
100 ml water
3 egg whites

Preparing:

Cook sugar with the water until get a clear syrup.

Beat the egg whites to verge of snow.
Add the syrup slowly in a steady trickle, while beating.

Pour the mixture into a pastry sleeve.
Make small mushrooms on a baking sheet, with lined paper, waxed slightly.
Bake mushrooms for 50 minutes on low heat, and allow to cool in the oven.

Melt the chocolate in water bath.
Dip the top of the mushrooms in chocolate.

Grilled Oranges with Caramel Mint Butter

Ingredients:

6 oranges, peeled
1/3 cup sugar
1/4 cup cream
45 g unsalted butter, chopped
2 tbsp finely chopped fresh mint
2 tsp grated orange rind

Preparing:

Cut tuhe base of each orange to steady it and slice thinly.

Cook the sugar and 3 tbsp water over low heat, util the sugar has dissolved (do not stir).
Increase the heat, bring to the boil and cook until caramel.

Remove from heat and add the cream.
Return to the heat and stir until thes caramel dissolved.
Add the butter, oranges rind and mint and whisk until blended.
Transfer to a bowl and refrigerate.

Preheat the grill.
Arrange the oranges slices slightly overlapping in a 24 cm diameter shallow ovenproof gratin or pie dish.
Dot the top of the oranges with the caramel butter and grill until the butter has melted.

Coconut and Cinnamon Jelly

Ingredients:

1 liter of milk
1/2 cup water
6 envelopes unflavored gelatin
1 can of condensed milk
1 can of coconut cream
1 tsp cinnamon essence

Preparing:

Moist unflavor gelatin in the water for 5 minutes.
Disolve in water bath and reserve.

Liquefy milk with coconut cream.
Add gelatin.
Pour the mixture into a mold and refrigerate for 2 hours.

New Years Blackberry Cheesecake

Ingredients:

330 g cream cheese
220 g sour cream
2 cups cream
1 1/2 cups sugar
3 envelopes unflavored gelatin
2 packets vanilla cookies
1 stick margarine
1 tsp vanilla
Juice of 1 lemon

BlackberryCoulis:
500 g blackberries
1 package strawberry gelatin
1/2 cup sugar

Preparing:

Process cookies, add the melted margarine and press against the bottom of a pyrex to form the shell.
Bake at 150ºC (300ºF) for 5 minutes.
Remove from oven and allow to cool.

Soak unflavored gelatin in 1/2 cup water for 30 seconds in the microwave and allow to cool.

Make whipped cream with cream.
Add sugar, lemon juice, cream cheese, sour cream, vanilla and soaked gelatin.
Pour over the shell and refrigerate for 1 hour.

Blackberry Coulis:
Let boil blackberries with sugar.
Liquefy, sift and put on the cheesecake.
Refrigerate and once its firm shed strawberry gelatin on top.
Refrigerate for 1 more hour.

New Years Wined Pears

Ingredients:

6 pears
1 liter of red wine
1 1/2 cup sugar
1 cup water
3 cinnamon sticks
2 bay leaves
2 tbsp margarine
1 tbsp peppercorns
1 tbsp vanilla

Filling:
1 1/2 cup cream cheese
1/2 cup powdered sugar
1/4 cup cream
1 tsp ground cinnamon

Preparing:

Bring to the boil water with red wine, cinnamon, vanilla, bay leaves, pepper and sugar.
Add whole peeled pears and cook over medium heat for 25 minutes.
Remove from heat and allow to cool.
Cut in half, remove the center and fill them.

Cook again the mixture of red wine and add margarine.
Allow to thicken and cook for 1 1/2 hours.
Bath pears with the syrup.

Filling: Mix all ingredients.

New Years Nuts Dessert

Ingredients:

1/2 kilo pecans or nuts, halved
1/2 cup sugar
1/3 cup corn syrup
2 tbsp butter
1 tbsp salt
1 tsp pepper
Extra Sugar

Preparing:

Preheat oven to 170ºC (325ºF).

Mix pecans with sugar, corn syrup, salt and pepper.
Pour the mixture on a greased pyrex and bake for 25 minutes.

Remove from oven, turn to an aluminium piece.
Spray with sugar and refrigerate for 30 minutes.

New Years Strawberry Swiss Roll

Ingredients:

250 g strawberries, quartered
1/2 cup caster sugar
1/2 cup strawberry jam
3/4 cup self-raising flour, sifted
3/4 cream
1 tbsp caster sugar
3 eggs, separated

Preparing:

Preheat the oven to 200ºC (400ºF).

Beat the egg whites until soft peaks form.
Add sugar and beat in the egg yolks until thick.
Fold in the flour and 2 tbsp hot water.

Spread into a greased swiss roll tin.
Bake for 10 minutes and turn out into a sugared paper and peel the paper from the base.
Roll up and leave for 20 minutes.

Beat the cream and 1 tbsp sugar until soft peaks form.
Spread the roll with jam and top with cream and strawberries.
Re-roll and chill.

New Years Apples with Chocolate Liqueur

Ingredients:

4 red apples
4 cups water
130 ml chocolate liqueur
8 leaves fresh mint
1 tsp sea salt

Preparing:

Cut a lid on top of apples.
Remove the hearts and the seeds of each apple with a spoon, without breaking the shell.

Dip the apples and tops in the water with salt.
Let stand for 1 minute, output it and remove excess water.
Freeze them for 2 hours and filled with chocolate liquor.