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.

Strawberry Tower

Ingredients:

32 g flour

22 g butter

10 g sugar

1 teaspoon vanilla

Picks of salt, cinnamon and lemon rind

Cheese Mass:

60 g cream cheese

10 g sugar

Drops balsamic vinegar

Preparación:

Cremate the butter in the beater.

Add the dry ingrdientes.

Envolve the mass in plastic paper.

Refrigerate for 20 minutes.

Stretch the mass to cut in circles.

Bake for 15 minutes at 200ºC (400ªF).

Cheese Mass:

Beat the cheese cream until cremating it.

Add the rest of the ingredients.

Place the cookies as it bases.

Distribute the cheese on the cake.

Place the strawberries of outside inwards.

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.

Maple Cake

Ingredients:

250 ml heavy cream

1 egg

1 cup maple syrup

1 teaspoon

2 teaspoon baking powder

2 cups flour

1 tbsp vanilla

Picks of salt

Butter Glass:

1 tbsp butter

1 cup sugar cup

Drops of milk

Preparation:

Preheat the furnace at 170ºC (350ºF).

Whisk the heavy cream until forming tips.

Mixthe egg slightly and add it to the heavy cream.

Stir maple syrup, the bicarbonate and vanilla.

Add this mixture to the heavy cream.

Mix the flour, the salt and the baking powder.

Add them to the other mixture in bypassing.

Spill the mixture in a greased mold.

Bake for 45 minutes.

Butter Glass:

Melt the butter.

Add the sugar and the drops of milk.

Decorate the cake.

Chocolate Mousse with Berries

Ingredients:

100 g semisweet chocolate
2 tbsp unsalted butter
2 eggs
1 tbsp maple syrup
1/2 cup mixed dark berries (blackberries, currants, blueberries)
1 tbsp crème de cassis

Preparation:

Break the chocolate into pieces.
Put it into a heatproof bowl with butter and place over a pan of simmering water.
Let melt, and then let cool slightly.

Stir in the egg yolks and the maple syrup.

Whisk the egg whites in a large bowl until stiff.
Fold it into the cooled chocolate mixture.
Divide it and let chill in the refrigerator for 3 hours.

Meanwhile, put the berries into a pan with the crème cassis.
Cook for 10 minutes at low heat.

To serve, put the berries on the top of the mousse.

Almonds Pie

Ingredients:

125 g butter
250 g almonds paste
60 g sugar
2 eggs
60 g flour
1/2 cup raspberry jam
45 g almonds

Preparation:

Bake the base for cake at 190ºC for 20 minutes.

Stir the butter until cremating it.
Add the almond paste little by little.
Add to the sugar and eggs.
Incorporate the flour.
Grease the baked cake with the raspberry jam.

Fill it with the mixture of almonds.
Dust the cake with the almonds.

Bake at 190ºC for 45 minutes.

Rice Puddin with Strawberries

Ingredients:

200 gr rice
200 gr strawberries
1/2 lt milk
1/2 cup hot water
1 teaspoon vanilla
2 teaspoon honey
1 tbsp lemon rind
2 tbsp sugar
1/8 teaspoon salt

Preparation:

Put in a pot to the fire milk.
Let boil it.

Cook the rice in the boiling milk.
Add the hot water little by little to cook it slowly.
Incorporate the salt, vanilla, the sugar and the lemon rind.
Spill the rice in very cold molds.

Putt in a separate pot the divided strawberries.
Add the honey with one or two tablespoons of water.
Cook until the mixture is reduced to a cream.

Bathe the rice with the strawberries cream at the time of serving.

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.

Nutty Granola Squares

Ingredients:

115 gr unsalted butter, plus extra for gresaing
4 tbsp honey
1/8 cup unrefined superfine sugar
scant 3 cups rolled oats
1/8 cup dried cranberries
1/8 cup chopped hazelnuts
1/8 cup chopped pitted dates
5/8 cup slivered almonds

Preparation:

Preheat the oven to 190ºC (375ºF).

Melt the butter with the honey and sugar in a pan.
Stir together.

Add the remaining ingredients.
Mix thoroughly.

Turn the mixture into a greased baking pan.
Press down it well.

Bake it for 30 minutes.
Let cool and cut it in pieces.

Tuoto

Ingredients:

2 "tapa de dulce"
1 butter bar
1/2 stock market coconut
1 1/2 tablespoons baking powder
1 kg flour
2 teaspoons vanilla
picks of salt.

Preparation:

Put to boil the candy covers in a liter of water.
Strain and let cool.

Mix the flour with the rest of the ingredients.
Stir constantly until obtaining an homogenous mixture.

Spill the mixture in a greased mold.
Bake at 250ªC (500ªF) for 45 minutes.

Coconut Sweets

Ingredients:

2 small coconuts
2 lt milk
1 1/2 kg sugar
Chip cinnamon, to the pleasure

Preparation:

Grate the coconuts.
Put them to cook in a pot with milk for 1 hour.

Add the sugar and the cinnamon.
Let boil between 40 and 50 minutes until obtaining a thickness caramel color.
Move constantly with wood spoon.

Extend this candy on a table.
Give it the wished thickness and cut it.

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.

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.

Lemon Flan

Ingredients:

1 cup sugar

6 eggs

750 gr condensed milk

250 gr milk

1 teaspoon vanilla

Lemon rind 2 lemons

Preparation:

Caramelize the sugar in a flan mold.

Let cool.

Stir the rest of the ingredients.
Spill the mixture in the mold with the caramel.

Cover with aluminium paper.

Cook it in bath Maria in low fire for 35 minutes.

Nuts Leaves

Ingredients:

180 gr butter
4 teaspoons vanilla
50 gr sugar glass
350 gr flour
250 gr chopped nuts

Preparation:

Beat the butter until smoothing it.
Add little by little 1/4 of cold water and vanilla.
Incorporate the sugar, the flour and the nuts until forming a manageable mass.
Let cool for 1 hour.

Stretch the pastry on a greased surface.
Cut it with cake cutters.

Place them in a greased tray.
Bake at 160ºC for 10 minutes.

Let cool.
Dust it with sugar glass.