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.

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.

Thanksgiving Lemon and Nuts Dessert

Ingredients:

230 g butter
75 g powdered sugar
1 cup cornstarch
1 cup flour
1 ounce amaretto
4 tbsp rum
3 tsp water
1 tsp vanilla
Strawberries chopped

Lemon Pudding:
100 g sugar
1/2 cup cream
1/4 cup lemon juice
Lemon zest

Nutella mousse:
2 cups whipped cream
1/2 cup nutella (nuts cream)
Liquid Sugar syrup

Preparing:

Lemon Pudding:
Beat eggs with sugar.
Boil the cream, remove from heat and add eggs.
Add the lemon and lemos zest.

Beat butter with the powdered sugar, vanilla, rum and water.
Mix flour with cornstarch and add to the mixture until it forms a ball.
Refrigerate for 1 hour.

Stretch the dough and bake the stuffing for 30 minutes to 150C (300F).
Place strawberries with half tbsp sugar and amaretto.

Nutella mousse:
Melt the Nutella with liquid sugar in a water bath.
Allow to cool and add the whipped cream in surround.

Yogurt and Strawberries Mousse

Ingredients:

1 cup sugar
1 l yogurt
250 g cream cheese
250 g frozen strawberries
30 g grenetina
1/4 l heavy cream

Sauce:
250 g frozen strawberries with
1/2 cup sugar
2 tbsp "maizena"

Preparation:

Warm up the heavy cream with the sugar.
Mix constantly.
Stir with yogurt and thecream cheese when it boils.

Hydrate the grenetina in cold water.
Add boiling water.
Add the grenetina and the strawberries with the previous mixture and keep mixing.

Spill the mixture on a cold mold.
Refrigerated for 1 hour.

Sauce:
Dilute fécula of maize in hot water.
Cook the strawberries with the sugar.
Add fécula of maize.
Stir constantly until it thickens.

Let cool and bathe it with the gelatin.

Peaches Mousse

Ingredients:

6 peaches
60 g sugar
2 1/2 cup heavy cream
1/4 teaspoon of almonds essence

Preparation:

Cut the peaches in pieces.
Stir them with the sugar.

Stir the heavy cream forming whipped cream.
Add with envolving movements the peaches mix.

Spill in individual glasses and decorate with extra peaches.
Refrigerated for 35 minutes.

Kiwi Mousse

Ingredients:

6 kiwis
60 g sugar
2 1/2 cups heavy cream
1/4 teaspoon vanilla
1 kiwi

Preparation:

Cut the kiwis.
Stir them with the sugar.
Beat the heavy cream with vanilla until thicken.

Mix the cream beaten with kiwis in surrounding form.
Spill in individual glasses.

Decorate with kiwis.
Refrigerate for 30 minutes.

Bananna Mousse

Ingredients:

3 mature banannas
1 tbsp lemon juice
1 tsp vanilla
1 tspf cinnamon
1/4 cup coconut rind
2 tbsp sugar
Whipped cream

Preparation:

Beat the banannas with the lemon juice, the cinnamon, vanilla and the sugar until forming a mixture.
Incorporate the coconut in surrounding form.
Add the whipped cream.

Distribute it in glasses.

Four Seasons Mousse

Ingredients:

8 oz bitter chocolate melted in bath Maria
2 tbsp cocoa
2 margarine bars at room temperature
1 1/2 cups sugar
1 tsp vanilla
4 tbsp crushed cookies
6 eggs
1/4 tsp cream of tartar
1 1/2 whipped cream

Preparation:

Beat the margarine and 1 cup of sugar until changing of color.
Add the yolks.
Incorporate the melted chocolate, cocoa and vanilla.

Separate 5 tbsp from the previous mixture and combine it with the crushed cookies.
Place this mixture of a mold with removibles sides of 23 cm.

Bake at 175ºC (350ºF) by 5 minutes.
Let cool.

Beat the eggs albumens with the cremor at the verge of snow.
Add the 1/2 cup of remaining sugar in rain form.

Mix the eggs albumens in surrounding form with the chocolate mixture.
Spill the mixture in the mold.
Cover with plastic.
Cool by all the night.

Decorate superficially with the whipped cream.

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.

Strawberries Mousse

Ingredients:

200 gr. of strawberries (india berries)
150 gr. of worn out sugar
14 gr. of gelatin without flavor
500 mililiter of beaten cream
2 spoons of granadina
1/8 mililiter of lukewarm water
juice of a lean and strained lemon
Strawberries to decorate

80 gr. of strawberry gelatin
200 mililiter of water

Preparation:

Overturn the pulp of the strawberries in a pot to the fire.
Mix and let boil until forming a sauce. Remove from fire and let cool to room temperature.
Hydrate the gelatin without flavor with the granadina and the lukewarm water. Let rest by minutes and add it to the previous sauce.
Beat the beaten cream to average point, add the sauce and mix.
Spill the previous mixture in uniform form in small collapsible molds and cool for 1 hour.

Add 100 mililiter of boiling water on the strawberry gelatin until dissolving completely.
Separate from the fire and let cool to room temperature.

Cover the preparation with the collapsible molds with a small layer of the gelatin and cool for 30 more minutes.

Remove from mold and decorate with strawberries at the time of serving.