Marsala Cherries

Ingredients:

1 cup Marsala
1 cup water
5/8 cup superfine sugar
900 g morello cherries, pitted
2-inch piece of cinnamon stick
Thinly pared rind of 1 lemon

Preparing:

Bring to the boil, stirring constantly, the Marsala, sugar, lemon rind, cinnamon and water.
Reduce the heat and let simmer for 5 minutes and remove the cinnamon stick.
Add cherries, cover and let simmer for 10 minutes.
Transfer the cheeries to a bowl.

Return the pan to the heat and bring to a boil for 4 minutes.
Pour the syrup over the cherries, set aside to cool and then chill for 1 hour.
Serve with whipped cream.

Orange and Rose Petals Granita

Ingredients:

1 liter water
1/2 cup sugar
6 red roses
4 oranges, their juice
4 units anise

Preparing:

Freeze rose petals with water for 1 hour.
Break the ice with a fork and refrigerate for 1 more hour.
Repeat this step on more time.

Remove from freezer, liquefy the mixture, strain and freeze for 1 more hour.
Repeat the entire process with the orange juice and anise.

Liquefy both mixtures with sugar and serve.

Tropical Fruit Salad

Ingredients:

1/2 ripe papaya, chopped into cubes
1/2 ripe pineapple, chopped into pieces
6 sweet granadilla, pulp
3 kiwis, peeled and sliced
2 guavas, peeled and sliced

Sauce:
250 g sugar
1 cup pineapple juice
1 tsp grated ginger
Juice and zest of 1 lemon

Preparing:

Cook all sauce ingredients until it forms a syrup.
Remove from heat and allow to cool.

Put all the fruits together.
Bathe with the sauce and refrigerate for 30 minutes.

Yogurt with Strawberries

Ingredients:

1 cup plain yogurt
1/2 cup cream
6 strawberries
6 vanilla cookies
1/2 tsp sugar

Preparing:

Blend yogurt with cream, strawberries and sugar.
Refrigerate for 2 hours and serve with cookies.

Marshmallows Jelly

Ingredients:

1 l water
600 g sugar
200 g marshmallows
40 g unflavored gelatine
20 ml essence of condensed milk

Preparing:

Moist unflavored gelatin in 1 cup of water.
Heat the rest of the water with the sugar, then remove from heat when boil.
Allow to cool and add the essence of condensed milk.

Pour into a greased mold a little jelly and refrigerate for 40 minutes.
Distribute the marshmallows, pour the rest of the jelly on top and refrigerate for 2 more hours.

Pineapple with Rum and Orange Cream

Ingredients:

1 1/3 cups cream
1 pineapple, peeled and sliced
1 orange, zest and juice
4 tbsp brown sugar
1 tbsp dark rum
2 tbsp butter

Preparing:

Beat the cream with orange zest and juice until thicken.
Cover and refrigerate.

Melt butter in a frying pan and add half the sugar.
Fry pineapple over high heat for 5 minutes.
Sprinkle with the rest sugar and turn.

Remove pineapple from the pan and add the rum to the caramel sugar.
Pour the rum over the pineapple and serve with cold orange cream.

Strawberry, Kiwi and Yogurt Dessert

Ingredients:

2 cups strawberry yogurt
1 can evaporated milk
1 lemon, the juice
1 package vanilla crackers, crushed
Strawberries and kiwis

Preparing:
Blend yogurt with evaporated milk, lemon juice and cookies.
Pour into individual cups and refrigerate overnight.
Decorate with strawberries and kiwis at the time to serve.

Green Tea Ice Cream

Ingredients:

2 cups milk
2 cups cream
1/2 cup caster sugar
6 egg yolks
4 tbsp Japanese green tea leaves

Preparing:

Simmer the green tea leaves with the milk and set aside for 5 minutes before straining.

Whisk the egg yolks and the sugar until thick and pale.
Add the infused milk and place the bowl over a saucepan of simmering water, making sure that the base of the bowl do not touch the water.
Stir the custard until thick, then remove from the heat and allow to cool slightly before adding the cream.

Pour the mixture into a metal tray and freeze for 4 hours.
Transfer to a bowl and beat until thick and creamy.
Return to the metal tray and repeat the freezing and beating twice more.
Trasnfer to a storage container, cover with greaseproof paper and freeze overnight.

Tropical Fruit Salad with Yogurt Ice Cream

Ingredients:

1/2 kg blackberries
1 cup orange juice
1/2 cup sugar
1 ripe mango, chopped
Yogurt Ice Cream

Preparing:

Mix fruit with orange juice and sugar over medium heat.
Stir constantly until it thickens.
Remove from heat and serve along with the yogurt ice cream.

Chocolate and Almonds Cookies

Ingredients:

1 cup blanched almonds, chopped
1 cup sugar
2 ounces unsweetened chocolate, chopped
3 egg whites
1/2 tsp vanilla extract
1/4 tsp almond extract

Preparing:

Preheat oven to 160ºC (320ºF).

Melt chocolate in water bath.
Stir to blend almonds with sugar, egg whites, vanilla and almond extracts.
Stir in the chocolate.

Place little doughs on baking sheets with baking parchment.
Brush each ball with little water and sift a thin layer of confectioners' sugar over them.
Bake for 12 minutes.

Chocolate and Coffee Surprise

Ingredients:

150 g semibitter chocolate, chopped
100 g walnuts, chopped
1 1/2 cups yogurt
1/3 butter stick
2 tbsp coffee
1 small box meringues

Preparing:

Dissolve coffee in 3 tbsp boiling water and reserve.
Melt chocolate in water bath along with the butter and remove from heat.
Add coffee and finally add the yogurt.
Pour the mixture into individual cups and garnish with walnuts and meringues.

Mini Flan

Ingredients:

1 large can condensed milk
3 eggs
2 tbsp sugar

Preparation:

Mix the eggs with the condensed milk.
Sprinkle a mold with the sugar.
Pour the mixture over the mold and bake in water bath for 35 minutes at 180ºC (360ºF).
Unmold when it is still warm on waxed paper and cut into squares.

Rompope Rice with Raisins

Ingredients:

1/2 l milk
2 cups rice
1 1/2 cups rompope (eggnog)
1/2 cup raisins
1/4 cup sugar
1 cinnamon stick

Preparing:

Cook over medium heat rice with milk, sugar, cinnamon and 2 cups of water for 30 minutes.
Add rompope (eggnog) and raisins and cook on low heat for 10 more minutes.

Chococonut Sweets

Ingredients:

1 1/2 cup icing sugar
1 1/2 cup shredded coconut
1 cup chopped chocolate
1/2 cup peanut
1/3 cup cream
3/4 tsp vanilla

Preparing:

Mix the cream with vanilla.
Melt chocolate with the vanilla mixture.
Add icing sugar gradually and the peanut, once melted chocolate.

Refrigerate for 20 minutes and form small balls with your hands.
Pass the balls on the grated coconut and serve.

Light Apple Pie

Ingredients:

1 cup flour
1 stick light margarine
1 egg yolk
1/4 tsp sugar

Filling:
1/2 k apples, peeled and cut into thin wedges
1 cup plain yogurt
1/2 cup skim milk
20 g sugar
1 egg
1 egg white
1 tsp cinnamon powder

Preparing:

Sift flour on a flat surface and make a well in center.
Place margarine and sugar with a pinch of salt and mix.
Add yolk and knead until it forms a soft mass.
Form a ball, wrap in plastic and refrigerate for 1 hour.
Stretch the dough, lined the bottom and sides of a greased pan and crush the paste with a fork.

Filling:
Spread apples in the crust and sprinkle with cinnamon.
Bake at 210ºC (400ºF) for 20 minutes.

Mix the milk with yogurt, sugar, egg and egg white.
Cover apples with the mixture and bake for more 15 minutes.

Chocolate Rum Parfaits

Ingredients:

1 1/2 cups cream
190 g chocolate, chopped
3 tbsp gold rum
3/4 tsp vanilla
Whipped cream and almond, for garnish

Preparing:

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

Whisk the remaining cream and vanilla in a cold bowl, until peaks form.
Incorporate to the chocolate mixture in surounding form.
Pour the mixture into individual cups and refrigerate for 3 hours.

Irish Brownie

Ingredients:

1 cup flour
1/2 cup butter
1/2 cup sugar
1/4 cup Irish cream liqueur
120 g semibitter chocolate, chopped
2 eggs
1/2 tsp baking powder
1/4 tsp salt

Irish Cream Bitumen:
1 1/2 cup sugar glass
1/4 cup cream cheese, softened
2 tbsps butter, softened
2 tbsps Irish cream liqueur

Preparing:

Preheat oven to 180ºC (360ºF).

Melt chocolate and butter over low heat.
Remove from heat and add sugar.
Incorporate eggs and liqueur and beat.

Mix flour with the baking powder.
Add the chocolate mixture and stir well.
Pour the mixture on a greased pan and bake for 25 minutes.
Remove from oven, allow to cool and decorate with Irish Cream Bitumen.

Beat cream cheese, butter and liqueur.
Add sugar gradually and beat well.

Sweet Illusion

Ingredients:

80 g cream cheese
1/4 cup yogurt
1 package vanilla cookies
1 jar of cherries
2 tbsp sugar
1 tbsp lemon zest

Preparing:

Beat cream cheese with yogurt, sugar and lemon zest.
Pour