New Years Apples with Chocolate Liqueur

Ingredients:

4 red apples
4 cups water
130 ml chocolate liqueur
8 leaves fresh mint
1 tsp sea salt

Preparing:

Cut a lid on top of apples.
Remove the hearts and the seeds of each apple with a spoon, without breaking the shell.

Dip the apples and tops in the water with salt.
Let stand for 1 minute, output it and remove excess water.
Freeze them for 2 hours and filled with chocolate liquor.

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 Chocolate and Mint Brownie

Ingredients:

1 1/4 cup flour
1 cup chocolate chips
1 cup chocolate mint chips
3/4 cup sugar
1/2 cup butter
2 eggs
2 tbsp water
1 1/2 tsp vanilla
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt


Preparing:

Preheat oven to 180°C (360°F).
Combine sugar, butter and water in a microwave container and cook on High power for 3 minutes to melt the butter.
Add chocolate chips to the mixture until melt.
Incorporate vanilla, stir and let stand for 5 minutes.

Add eggs one at a time to the mixture.
Incorporate the flour, baking soda, baking powder, salt and chocolate mint chips.

Pour the mixture into a greased mold.
Bake for 30 minutes.

Fruit Salad in Citronella Syrup

Ingredients:

300 g peeled pineapple
200 g peeled papaya
200 g strawberries
1 mango
2 green apples
10 mint leaves

Syrup:

250 ml water
80 g granulated sugar
2 passion fruits
2 citronella stalks
1 lime
1 stick cinnamon
1 vanilla pod, split lenghtways.

Preparing:

Scoop out the passion fruit pulp and put through a sieve to extract the juice.
Cut the lime into thin slices, and the citronella stalks into large pieces.

Bring to the boil the sugar with the water.
Remove from heat, add the passion fruit pupl, sliced lime, cinnamon, vanilla and citronella.
Cover and leave to infuse in the refrigerator for 1 hour.

Cut the fruits in pieces and pour the citronella syrup over them.
Refrigerate for 1 more hour.

Strawberry Foam

Ingredients:

1 1/2 kg strawberries
500 g sugar
250 g water
Mint leaves
Vinegar

Preparing:

Marinate the mint leaves with the vinegar for 5 minutes.
Remove and dry them well.

Cook the sugar with the water until obtaining a syrup (thread point).
Add the strawberries and bring it to the boil again.
Lower to low fire and leave mix reach the syrup point.

Distribute in individual glasses and decorate with the mint leaves.

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.

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.