Yogurt and Mango Cream

Ingredients:

200 ml yogurt
100 ml cream
100 g refined sugar
1 small can of mangoes in syrup
1 tbsp rum
2 egg whites
Icing sugar

Preparing:

Stir the rum with 70 g sugar.
Add the yogurt and whipped cream.

Beat the egg whites with the remaining sugar on the verge of snow.
Incorporate to the yogurt mixture in the surrounding form.

Place mango cubes in individual cups halfway.
Pour yogurt cream on top and decorate with mango wedges and icing sugar.

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.

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.

Chilled Berry Souffle

Ingrdients:

300 g raspberries
1 1/4 cups cream
4 egg whites
3 tbsp caster sugar
3 tsp gelatine

Preparing:

Prepare 6 soufflé dishes by wrapping a double strip of baking paper aroun the outside of each.
Brush the collar and dich with oil or butter, an sprinkle with sugar.

Place 3 tbsp water in a small heatproof bowl.
Sprinkle evenly with the gelatine and leave to sponge.

Bring a large pan filled with about 4 cm water to the boil.
Remove from the heat and carefully lower the 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.
Folded in the cooled gelatine mixture.

Beat the cream into soft peaks.
Beat, in a separate bowl, the egg whites into stiff peaks.
Gradually beat in 2 tbsp of sugar until dissolved.
Fold the cream into the raspberries, followed by the egg whites, using a large metal spoon.
Spoon into the dishes and chill for several hours, until set.

Rice Puddin with Strawberries

Ingredients:

200 gr rice
200 gr strawberries
1/2 lt milk
1/2 cup hot water
1 teaspoon vanilla
2 teaspoon honey
1 tbsp lemon rind
2 tbsp sugar
1/8 teaspoon salt

Preparation:

Put in a pot to the fire milk.
Let boil it.

Cook the rice in the boiling milk.
Add the hot water little by little to cook it slowly.
Incorporate the salt, vanilla, the sugar and the lemon rind.
Spill the rice in very cold molds.

Putt in a separate pot the divided strawberries.
Add the honey with one or two tablespoons of water.
Cook until the mixture is reduced to a cream.

Bathe the rice with the strawberries cream at the time of serving.

Sweet Braid bread

Ingredients:

1/2 kg flour
1 egg
3/4 cup water
1/2 cup sugar
1/4 butter bar
3 teaspoons instantaneous yeast
2 tablespoons dust milk
1 teaspoon vanilla essence

Preparation:

Place the flour with the yeast in the beater.
Add all the dry ingredients and the egg.
Add the water.
Mix at low speed for 2 minutes.
Increase the speed and beat for 3 more minutes until sharpening the mass.

Divide the mass in 6 equal parts.
Form two braids in three strips.Place in a greased tray.
Let ferment for 45 minutes until duplicating its size.

Give it the finishing touch with an egg albumen.
Decorate with cream, sweeten fruits and sugar.

Bake at 170ºC (363ºF) by 30 minutes.