Black-Cherry Cakes

Ingredients:

370 g flour
320 g softened butter
310 g granulated sugar
250 g black-cherries
80 g brown sugar
1 egg
1 egg yolk
1 beaten egg for the glaze
1 1/2 tsp vanilla sugar
1 tsp baking powder
2 tsp rum
2 tsp aniseed liqueur
Pinch table salt
Freshly milled black pepper

Preparing:

Sieve the flour and the baking powder.

Mix the softened butter with the sugar, vanilla sugar and salt.
Add the egg and the egg yolk.
Incorporate the flour, the rum and the aniseed liqueur.
Bring the mixture together and chill for 1 hour.

Cook the cherries and the brown sugar for 10 minutes.
Remove from heat, add the pepper and let cool.

Part the ball of cake mixture and part-fill a greased small cake tins from the first half.
Top with a layer of cold cherries and cover with mixture from the second half.

Bake at 170°C (350°F) for 25 minutes.

Strawberry Gelatin Ice Cream

Ingredients:

2 1/3 cup strawberry juice
1 cup heavy cream
85 g strawberry gelatin
2 tbsp sugar

Preparing:


Boil the strawberry juice.
Dissolve the gelatin with the sugar in it.

Separate 1/4 cup of the strawberry juice and add ice until forming 2/3 cup.
Mix both mixtures until slightly thickening.
Add the cold heavy cream.

Spill the mixture in small plastic glasses.
Introduce in each one a trowel.
Refrigerate for 5 hours.

Break the glasses to strip.

Figs Ducks

Ingredients:

5 sweetened figs
15 pistachios seeds
5 tbsp dust milk
5 tbsp condensed milk
2 drops pistachio essence

Preparaing:

Add little by little into the dust milk the condensed milk, the pistachios and the essence.
Mix well until forming a pastry.

Divide the pastry in 5 and models a duck figure.
Cut the figs by half and place the figure in them.

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.

Strawberries Semolina

Ingredients:

300 g strawberries washed and hulled
30 g caster sugar
Juice of half a lemon
250 ml milk
30 g fine semolina
30 g granulated sugar
1 egg yolk
1 vanilla pod
Grated zest of 1 lemon

Caramel:
50 ml single cream
50 ml water
100 g granulated sugar
2 tsps balsamic vinegar

Preparing:

Cut the strawberries in half.
Mix them with the sugar and the lemon juice.
Chill for 30 minutes.

Place the measured milk and vanilla pod in a saucepan and bring to the boil.
Sprinkle in the semolina.
Stir with a ballon whisk for 1 minute.
Add the sugar and lemos zest.

Remove from the heat and beat in the egg yolk.
Pour into a bowl and leave to cool.

Caramel:
Heat the single cream, and bring it to the boil.
Remove from the heat.

Make a light brown caramel with the sugar and measured water.
Remove from the heat.
Add the warm cream.

Leave to cool.
Add the vinegar and put to one side.

Divide the strawberries between individual glass bowls.
Cover with the semolina, and chill in the refrigerator for 1 hour.
Cover the semolina with the caramel just before serving.

Passion Fruit and Moors Mousse

Ingredients:

2 passion fruits
1/3 cup freezed Moors
4 tbsp sugar
5 laminae gelatin
1 envelope whipped cream
1 cup cold milk

Preparation:

Liquefy the Moors with the passion fruit pulp.
Add the sugar.

Aside, dissolve gelatin laminae in 4 cdtas of water.
Warm up in microwaves for 10 seconds.
Incorporate the gelatin to the fruits mixture.

Form the whipped cream with milk.
Add it to the previous mixture in surrounding form.

Spill the mixture in individual glasses.
Refrigerate for 3 hours.

Nougat's Tartufo

Ingredients:

200 g chopped nougat
60 g chopped hazelnuts
60 g almonds
200 g chopped chocolate
45 g grated coconut
3 ½ pt vanilla ice cream
3 tbsp honey

Preparation:

Mix nougat, the hazelnuts, the almonds, the chocolate, the ice cream and the honey.
Spill the mixture in 8 cooled and covered individual aluminum molds.

Refrigerate for 1 hour.

Pass them through the grated coconut.
Place them in a tray and refrigerate for 1 more hour.

Tequila Flan

Ingredients:

2 cups heavy cream
1 cup milk
3/4 cup "cajeta quemada"
1/4 cup tequila
8 yolks

Preparation:

Cook the milk and the cream until it boils.
Mix with the yolks and stir.
Add the "cajeta quemada" and keep mixing until it melt.
Incorporate the tequila.

Spill the mixture in a mold.
Bake at 110ºC for 45 minutes in bath Maria.

Let cool to room temperature and refrigerate for 1 hour.

Corn Bread Recipe

Ingredients:

10 yellow corns
3 cups flour
500 g condensed milk
2 eggs
2 butter bars
2 tsp baking powder

Preparation:

Grate the corn.

Liquefy thecondensed milk with eggs and half of the grated corn.
Melt the butter and add it to the liquefied in a bowl.
Incorporate the flour, the baking powder and the remaining corn.
Mix well.

Spill the mixture in a greased mold.
Bake at 150ºC (300ºF) for 15 minutes.

White Rose Mousse

Ingredients:

500 g mashed red berries
250 g sugar
200 g melted white chocolate
6 yolks
¼ cup water
1 ½ cup heavy cream
1 tbsp orange liqueur
2 tsp vanilla essence

Preparation:

Cook the mashed berries with ½ cup sugar and the liqueur in low fire, until the mixture dissolves at 1 cup and reserve.

Combine the rest of the sugar with the water and the yolks in a bath Maria container.
Beat for 10 minutes and retire of the fire.
Incorporate the white chocolate and vanilla.
Keep beating until it cools.

Aside, beat the heavy cream to midpoint.
Incorporate the cream to the previous mixture in surrounding form.

Divide the mixture in two portions.
Add mashed berries to one of the portions.

Throw alternate tbsps of both portions in glasses to serve.
Refrigerate for 45 minutes.

Peach and Passion Fruit Cheesecake

Ingredients:

125 g crushed cookies
170 g chopped hazelnuts
75 g melted butter
250 g cream cheese
4 chopped peaches
300 g heavy cream
4 tsps unflavored gelatin
2 tbsp hot water
½ cup sugar
1/3 cup passion fruit pulp

Preparation:

Mix cookies with the hazelnuts and melted butter.
Press in a mold with a spoon until this firm one.
Refrigerate for 1 hour.

Hydrate the gelatin in the warm water and reserve.

Place the cream cheese, the sugar and the peaches in a processor and process until homogenize.
Pass the mixture to a container.
Add the cream and beat at the same time.
Incorporate the gelatin and the passion fruit pulp.

Spill the mixture on the hazelnuts crush.
Refrigerate for 4 more hours.

Strawberries Nests

Ingredients:

2 1/3 cups egg whites
2 1/3 cups granulated sugar
2 1/3 cus dust sugar
1 cup heavy cream
3 tbsp dust sugar
1 tbsp vanilla
200 g strawberries

Preparing:

Beat the egg whites with the granulated sugar.
Add the dust sugar little by little when they have tripled its volume.
Beat for 15 minutes until the mixture is thick.

Distribute the mixture in star form with a cooking sleeve in a previously covered mold.
Make circles in several levels, that resemble the nest of a bird.
Preheat the oven at 200ºF for 50 minutes.

Turn it off and introduce the mixture for 25 minutes.
Beat the heavy cream with vanilla and the sugar in dust until obtaining whipped cream.

Fill up the nests with the whipped cream and the strawberries.

Beet Jam

Ingredients:

4 great beets
9 "clavos de olor"
6 cinnamon chips
4 cups water
1/2 kg sugar
2 tbsp vanilla
The juice of 8 lemons

Preparing:

Liquefy the beets with the water.

Put the juice of the beet in a casserole.
Add the rest of the ingredients.
Cook in low fire for 2 hours.

Move constantly with wood spoon when it begins to thicken.

Broiled Honeyed Figs with Sabayon

Ingredients:

8 figs, cut in half
2 fresh rosemary springs
4 tbsp honey
3 eggs

Preparing:

Preheat the broiler to high.

Arrange the figs on the broiler pan.
Brush with half the honey and sprinkle over the rosemary.
Cook it for 8 minutes.

Whisk the eggs with the remained honey in a heatproof bowl.
Place over a pan of simmering water.
Beat it again for 10 more minutes.

Pineapple Gelatin Recipe

Ingredients:

250 g cream cheese
250 g condensed milk
40 g unflavored gelatin
5 pineapple slices
1 cup pineapple syrup
1/2 cup water
2 tbsp pineapple essence.

Preparing:

Soak the gelatin in the water and reserve.

Heat the condensed milk.
Retire of the fire when it boils and add the hydrated gelatin.

Liquefy the pineapple with its syrup.
Add it to the previous mixture.

Mix the cream cheese with the pineapple essence.
Incorporate to the gelatin.

Spill in molds and refrigerate for 1 hour.

Dark and White Chocolate Mousse

Ingredients:

100 g black chocolate
15 g butter
2 eggs
500 ml whipped cream
1/2 ounce kahlúa
1 tbsp sugar
1 tsp vanilla

Mousse de White Chocolate:
20 g white chocolate
10 g hot heavy cream
40 g whipped cream

Preparing:

Melt the black chocolate.
Add butter, the egg yolks, vanilla and kahlúa. Beat the egg whites with the sugar at the verge of snow.
Incorporate the whipped cream in surrounding form and reserve.

Melt the white chocolate.
Add the hot heavy cream and the whipped cream.

Spill in individual molds first the white chocolate mousse.
Refrigerate for 1 hour.

Spill dark chocolate mousse above.
Refrigerate for more 6 hours.

Chinese Fortune Cookies

Ingerdientes:

1 cup flour cup
1/2 cup sugar
1/2 cup olive oil
2 tbsp corn strach
1 tbsp water
2 tsp vanilla essence
1 tsp salt
4 eggs
Paper shivers