Watermelon Mousse

Ingredients:

1 1/2 cup mashed watermelon
1/2 litre sour milk
100 g sugar
4 sheets unflavored gelatin
2 egg whites
Cold water

Preparing:

Soak gelatin in cold water.

Cook sugar with a bit of watermelon purée until it forms a syrup.
Add soaked gelatin when boil.
Add the remaining watermelon purée and mix well.

Beat the egg whites until soft peaks form.
Add to the watermelon mix carefully.
Pour the mixture into cups and refrigerate for 4 hours.

Apple and Fruits Christmas Gelatine

Ingredients:

600 g white sugar
600 g fruit to decorate to taste
80 g unflavored gelatin
2 liters water
20 ml apple essence
1 tsp citric acid

Preparing:

Moist unflavored gelatin in 2 cups of water.

Heat the rest of the water with sugar.
Add the citric acid when it boil and reserve.
Add hydrated gelatin, stir until dissolved and let cool.
Add the apple essence.

Pour a little gelatin on a mold and refrigerate until it cut a bit.
Distribute the fruit in a decorative way and pour the remaining gelatin.
Refrigerate for 3 hours.

Chocolate and Gelatine Christmas Log

Ingredients:

1 liter of soymilk, chocolate flavored
1/2 cup cold water
100 g sugar
30 g unflavored gelatin
250 g whipped cream
Cherries in syrup
Mint leaves

Preparing:

Moist unflavored gelatin in the cold water.
Let stand for 5 minutes and dissolved in a water bath.

Mix the soy milk with sugar and add gelatin.
Pour into molds lined with aluminum paper, and refrigerate until cut and pull it out.

Decorate the log with whipped cream, cherries and mint leaves.

Christmas Mango Foam

Ingredients:

1 cup cream
3/4 cup sugar
3/4 cup cold water
2 tbsp rum
2 tbsp lemon juice
1 tbsp unflavored gelatin
1 tsp powdered ginger
The pulp of 4 mangoes

Preparing:

Moist the unflavored gelatin in cold water until espoge.
Heat in a water bath until dissolve well and reserve.

Liquefy the mango pulp with sugar, lemon juice and ginger.
Pour into a pot, cook until get a thick sauce and remove from fire.

Whip the cream until it forms peaks.
Incorporate the mango mixture in sorouding form.
Add the rum and pour the mixture into individual pots.

Refrigerate for 2 hours and serve.

Strawberry and Apple Gelatin

Ingredients:

2 cups mashed apple
80 g strawberry gelatin
1/2 cup granulated sugar

Preparing:

Place the gelatin without preparing in a container.
Add mashed apple and sugar.
Mix very well.

Spill the mixture in individual glasses.
Refrigerate for 2 hours.

Strawberry Gelatin Ice Cream

Ingredients:

2 1/3 cup strawberry juice
1 cup heavy cream
85 g strawberry gelatin
2 tbsp sugar

Preparing:


Boil the strawberry juice.
Dissolve the gelatin with the sugar in it.

Separate 1/4 cup of the strawberry juice and add ice until forming 2/3 cup.
Mix both mixtures until slightly thickening.
Add the cold heavy cream.

Spill the mixture in small plastic glasses.
Introduce in each one a trowel.
Refrigerate for 5 hours.

Break the glasses to strip.

Pineapple Gelatin Recipe

Ingredients:

250 g cream cheese
250 g condensed milk
40 g unflavored gelatin
5 pineapple slices
1 cup pineapple syrup
1/2 cup water
2 tbsp pineapple essence.

Preparing:

Soak the gelatin in the water and reserve.

Heat the condensed milk.
Retire of the fire when it boils and add the hydrated gelatin.

Liquefy the pineapple with its syrup.
Add it to the previous mixture.

Mix the cream cheese with the pineapple essence.
Incorporate to the gelatin.

Spill in molds and refrigerate for 1 hour.

Coconut Gelatin

Ingredients:

2 cups water
1 cup milk
1 3/4 cups coconut cream
1/2 cup sugar
1/2 cup coconut rind
1 tbsp agar-agar

Preparation:

Cook the milk, the coconut cream, the water, the sugar and agar-agar.
Add the coconut when it boils and mix.

Spill the mixture in a mold and let cool at room temperature.
Refirgerate for 2 hours.

Cut and serve.

Healthy Granola Bar Recipe

Ingredients:

1 rinded apple
2 1/2 cups granola
3 cups apple juice
40 g unflavored gelatin
1/4 cup sugar

Preparation:

Mix 1 cup of the apple juice with the unflavored gelatin and the sugar.

Aside, mix the granola, the 2 leftover cups apple juice and the rinded apple.
Add the gelatin mixture.

Place in a greased mold.
Let cool for 4 hours.
Cut in pieces and serve.

Pear and Nuts Gelatin

Ingredients:

1 pear tin in almíbar

80 gr lemon gelatin

1/2 cup Ginger Ale

2 tbsp lemon juice

240 g cheese crema

1/4 cup chopped nuts

Preparation:

Chopped pears in small pieces.

Separate and reserve the syrup.

Add water until it is left a syrup of 1 1/2 cups.

Let boil the syrup.

Retire it off the fire.

Dissolve the gelatin in it.

Add the Ginger Ale and the lemon juice.

Reserve 2 1/2 cups gelatin at room temperature.

Add the cheese cream and the nuts.

Mix with globe beater.

Put the gelatin water in a mold.

Refrigerate and wait for until it materializes.

Add chopped pears until it materializes.

Add the gelatin with the cheese.
Refrigerate and let materializes.

Strip and serve.

Melon Gelatin

Ingredients:

2 1/2 cups apple juice

1 cup orange melon small balls

1 cup green melon small balls

1 1/2 cups Ginger Ale

2 tbsp unflavored gelatin

1 teaspoon lemon juice

Preparation:

Warm up the apple juice.

Dissolve the unflavored gelatin in it.

Add the Ginger Ale and the lemon juice.

Let cool for 1 hour.

Dry the melon small balls with an absorvente paper.

Add them to the gelatin.

Drain it on a round bowl (for 6 cups.)

Let cool until he is firm.

Cheese Cake with Grapes

Ingredients:

250 g cookie crush (Maria)
90 g melted butter
270 g cheese cream
1/2 cup sugar
1/4 cup heavy cream
1 tsp vanilla
2 eggs
1 1/2 tbsp flour
1 package pineapple gelatin
1 cup boiling water
1 1/2 cup cold water
1 cluster grapes
1 mint leaf

Preparation:
Cover a desmoldable mold with paper.
Put the cookie crush with the melted butter on the mold.
Squash with a spoon until forming a pastry.

Stir the cheese cream, the sugar and the heavy cream until puffing up.
Add little by little the vanilla, eggs and the flour.

Drain the mixture on the cake.
Bake at 180ºC (350ºF) for 40 minutes in bath Maria.

Let cool to room temperature and cool.
Accommodate the grapes on the cheese mixture.
Place the mint leaf.

Dissolve the pineapple gelatin in the boiling water.
Add cold water.
Let cool to room temperature.

Spill the gelatin on the cheese mixture and the grapes.
Cool until it materializes.

Strip and serve.

Raspberry Foam

Ingredients:

2 cups boiling water
85 g raspberry gelatin
2 cups vanilla ice cream
250 grheavy cream, plus other little to decorate.

Preparation:

Place the boiling water in a bowl.
Add the gelatin until dissolving.
Let cool at room temperature.
Add the ice cream.

Stir the heavy cream until obtaining whipped cream.
Incorporate it to the previous mixture.

Place it on a mold and let cool for 40 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.

Panna Cotta

Ingredients:

For the panna cotta
3 tbsp water
1 tbsp unflavored gelatin
4 cups heavy cream
1 teaspoon vanilla extract
1/2 cup sugar

For the strawberry sauce
350 g strawberries
1/2 cup sugar
Lemon juice

Preparation:

Panna Cotta
Dissolve the gelatin in the water and reserve.
Mix in a pot the heavy cream with the sugar until it boils.
Melt the gelatin in bath Maria.
Add the mixture of the heavy cream.
Spill vanilla.
Divide in portions and let cool for 2 hours.

Sauce:
Combine all the ingredients in a pot and cook to untimed fire until dissolving the sugar and that the strawberries are a little smooth.
Liquefy and strain.

Serve to the panna cotta with the strawberry sauce.