Pineapple Sorbet with Hibiscus Syrup

Ingredients:

500 g pineapple pulp
100 g icing sugar
40 g sugar
15 g dried hibiscus flowers
150 ml water
Juice of 1 lime
2 fresh mint leaves
Grated zest of 1 small orange

Preparing:

Mix the pineapple pulp with the icing sugar and the lime juice.
Pour the mixture into an ice cream maker and churn when the sugar dissolved.
Add the shredded mint leaves when the mixture begins to set.
Keep churn until obtaining the right texture.
Put the mixture into an airtight container and freeze for 30 minutes.

Boil the water with the orange zest and the hibiscus flowers.
Remove from heat, cover and leave to infuse for 10 minutes.

Strain through a sieve, add the sugar and reduce for 8 minutes.
Let cool when obtaining a smooth syrup.

Incorporate the cold hibiscus syrup into the pineapple sorbet with a spoon.

Lemon Mousse with Red Fruits

Ingredients:

110 g sugar
60 g melted butter
3 eggs
1 gelatin leaf
300 ml whipped cream
110 ml lemon juice
100 g strawberries
100 g wild strawberries
100 g raspberries
1 tbsp strawberry syrup
1 tsp cornflour
Grated zest of 1 lime

Preparing:

Whisk the eggs.
Soak the gelatin in cold water to soften it.

Mix the melted butter with the lemon juice, sugar and the cornflour and bring to the boil stirring constantly.
Add the beaten eggs and remove from heat (take care not to let the mixture boil).

Drain the gelatin and incorporate into the lemon cream along with the grated lime zest.
Let cool and then incorporate the whipped cream.

Mix half the raspberries with the strawberry syrup and push the mixture trough a sieve.
Add the rest of the red fruit to the strained syrup.

Half fill in individual glass dishes.
Top with the lemon cream.

Chill in the refrigerator for 1 hour.

Chilled Strawberry and Orange-flower Soup

Ingredients:

600 g strawberries
150 g wild strawberries
60 g granulated sugar
200 ml orange juice
50 ml orange-flower water
2 fresh mint springs
1 tbsp strawberry syrup
Juice of 2 limes

Preparing:

Mix the strawberries in a bowl.
Add the sugar and the lime juice.
Chill in the refrigerator for 1 hour.

Pour the orange juice, the orange-flower water and the strawberry syrup over the strawberries.
Sprinkle with mint leaves.
Chill in the refrigerator for 1 more hour.

Serve it with ice creams.

Pomegranate Pound Cake

Ingredients:

2 1/2 cups all-purpose flour
3/4 cup pomegranate seeds
3/4 cup low-fat buttermilk
3/4 cup sugar
2 large eggs
1 large egg white
6 tbsps butter
2 tsps grated lime rind
2 tsps vanilla extract
1/2 tsp baking soda
1/4 tsp salt
Cooking spray

Preparing:

Preheat oven to 175ºC (350ºF).

Beat sugar and butter until well-blended.
Add eggs and the egg white, and beat well after each addition.

Combine buttermilk, the lime rind, the vanilla and the baking soda.
Lightly spoon flour into a dry measuring cups and level it whit a knife.
Stir flour and salt with a whisk.

Add flour mixture to the sugar mixture alternately with buttermilk mixture, beginning and ending with the flour mixture.
Fold in the pomegranate seeds.

Spoon batter into a loaf pan coated with cooking spray.
Bake for 1 hour.

Melon and Ginger Sherbet

Ingredients:

1 ripe melon
1 tbsp grated fresh gingerroot
4 tbsp sugar
1 egg white
Juice of 2 limes

Preparing:

Process the melon, the lime juice and the ginger in a food processor until smooth.
Pour into a measuring cup and make up to 2 1/2 cups with cold water.

Put into a bowl and stir in the sugar.
Add the egg white and beat it.

Spill the mixture into a freezerproof mold.
Frezze it for 6 hours.