Peach Soufflée

Ingredients:

1 tin damascos

200 g chantillí

400 g heavy cream

400 g ricotta

3 tbsp unflavored gelatin

1 cotoots of apricot licor

3 egg white

150 g sugar

Preparation:

Place eleven damascos halves on the bottom of a mold.

Hydrate the unflavored gelatin in the apricot licor.

Mix of the heavy cream with ricotta.

Add the gelatin.

Stir the eggs whites on the verge of snow.

Add the sugar.

Incorporate the egg whites to the previous mixture in surrounding form.

Cut the leftover damascos in pieces.

Add them to the previous mixture and mix.

Spill the mixture on the mold withthe damascos halves.

Refrigerated for 2 hours.

Decorate and serve.

Chocolate and Orange Fondue

Ingredients:

60 ml Amarula Cream
20 ml orange juice
200 g bitter chocolate
170 g evaporated milk
1/2 teaspoon orange rind

Preparation:

Melt the chocolate in bath Maria, mixing constantly.

Add the Amarula, the orange juice, half of the evaporated milk and the orange rind.
Stir until smoothing.
Add the rest of milk until thickening.

Serve it with fresh fruits and cookies.

Pumpkin Pudding

Ingredients:

2 tbsp orange juice

2 tbsp whisky

1 tsp vainilla

1/4 cup raisins

1 egg white

1 egg

1 tin pumpkin (ayote (15 oz))

2/3 cup evaporated milk

1/4 tsp cinnamon

1/4 tsp "clavo de olor"

1/4 tsp "nuez moscada"

1/3 cup oats

2 tbsp brown sugar

2 tsp melted butter

Preparation:

Warm up the whisky with the orange juice and vanilla, without leaving boils.

Add the raisins and reserve.

Stir the egg white with the egg, the ayote, the evaporated milk, the brown sugar and the spices.

Add the raisins mixture.

Place the mixture in greased soufflé molds.

Mix, apart, oats with the 2 tbsp brown sugar.

Add mantequilla melted.

Spill on pudines.

Bake at 190ºC (375ºF) for 30 minutes.

Retire of the oven and let cool for one hour before serving.

Pear Strudel

Ingredients:

14 oz flour
1 egg yolk
1 oz oil
5 oz warm water
2 oz melted butter
One picks salt

Stuffed:
4 or 5 pears cut in fine slices
1/2 cup raisins
2 tbsp flour
1/2 cup worn cake or pie
1/2 sugar cup
3 tbsp licor

Preparation:

Mix all the ingredients in a porcesador of foods, until obtaining a smooth and elastic pastry.
Place in a greased bowl.
Let rest for 30 minutes.

Mix all the ingredients of the filling very well.
Let rest for 20 minutes.

Stretch the pastry as more as you can on a greased base.
Varnish it with additional melted butter.
Place the filling all by the pastry.
Coil down leaving to the opening mouth.

Varnish the superior part of the coil with more melted butter.
Bake at 175ºC (350ºF) until gilding.

Ice cream with Fruits to the Licor

Ingredients:

2 tablespoons butter
1/2 kg raspberries, moors and strawberries (or the fruit that is preferred)
2 tablespoon sugar
1 tablespoon orange licor, brandy or rum
800 gr vanilla ice cream

Preparation:

Warm up the butter in an frying pan.
Stir contantemente for 5 minutes.
Add to the fruits and the sugar.
Cook for 1 or 2 more minutes.

Retire of the fire.
Put the licor on the fruits.

Serve the ice cream in you cotoot.
Cover it with the fruits still warm.

Kugelhoff

Ingredients:

4 cups flour
1 tbsp instantaneous yeast
1/3 cup warm milk
2/3 cup sugar
1 tsp salt
4 eggs
2 tbsp licor
Lemon rind
3 oz butter at room temperature

Stuffed:
3 apples
2/3 cup orange jelly
2/3 cup chopped nuts
1 tbsp cinnamon
1 tsp ginger
2/3 cup cake pieces

Varnish:
1 egg
2 oz butter

Preparation:

Stuffed:
Combine the ingredients and set aside.

Place in a table the flour, the yeast, the salt and the sugar and mix.
Form a volcano.
Place it in the center the milk, the lemon rind and the eggs.
Be gathering the flour and knead.
Incorporate butter.
Form a smooth mass kneading about five minutes.
Let duplicate the size at least for two hours.

Stretch the mass in rectangular form.
Varnish it with the egg and butter.
Place the filling all by the mass and coil it.

Cut it in pieces and accommodate it superposed in a greased chimeny mold.
Let grow for two hours covered.

Bake at 175ºC (350ªF)

Let cool.
Dust it with sugar.

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.

Chocolate and Kahlúa Flan

Ingredients:

250 ml condensed milk
250 ml evaporated milk
3 oz semibitter chocolate
2 tablespoons cream cheese at room temperature
2 tablespoons kahlúa (coffee licor)
1/2 teaspoon cinnamon
3 eggs
Picks of salt

Preparation:
Preheat the furnace at 175ºC (350ºF).

Combine the milks in a pot until boiling, mixing constantly.
Retire of the fire.

Add the chocoloate, the cream cheese, the cinnamon, the salt and the kahlúa.
Stir everything.
Add the eggs.

Place it in a mold.Bake in bath Maria for 35 minutes.
Let cool and then freeze it for 3 hours.

Bananna Flambé

Ingredients:

6 banannas
36 oz orange juice
1/2 kg sugar
18 oz orange licor
600 gr vanilla ice cream
6 tablespoons sugar
Preparation:

Put a tablespoonl of butter in a frying pan.
Fry the bananas until gilding.

Add the orange juice and the sugar.
Leave for a minute.
Add the orange licor and flambé it.

Place the bananna in a plate and bathe it with the sauce.
Serve it with vanilla ice cream.