Pineapple with Rum and Orange Cream

Ingredients:

1 1/3 cups cream
1 pineapple, peeled and sliced
1 orange, zest and juice
4 tbsp brown sugar
1 tbsp dark rum
2 tbsp butter

Preparing:

Beat the cream with orange zest and juice until thicken.
Cover and refrigerate.

Melt butter in a frying pan and add half the sugar.
Fry pineapple over high heat for 5 minutes.
Sprinkle with the rest sugar and turn.

Remove pineapple from the pan and add the rum to the caramel sugar.
Pour the rum over the pineapple and serve with cold orange cream.

Chocolate Rum Parfaits

Ingredients:

1 1/2 cups cream
190 g chocolate, chopped
3 tbsp gold rum
3/4 tsp vanilla
Whipped cream and almond, for garnish

Preparing:

Melt chocolate with 3 tbsp cream in a water bath.
Pour rum gradually remove from heat and let stand for 15 minutes.

Whisk the remaining cream and vanilla in a cold bowl, until peaks form.
Incorporate to the chocolate mixture in surounding form.
Pour the mixture into individual cups and refrigerate for 3 hours.

Yogurt and Mango Cream

Ingredients:

200 ml yogurt
100 ml cream
100 g refined sugar
1 small can of mangoes in syrup
1 tbsp rum
2 egg whites
Icing sugar

Preparing:

Stir the rum with 70 g sugar.
Add the yogurt and whipped cream.

Beat the egg whites with the remaining sugar on the verge of snow.
Incorporate to the yogurt mixture in the surrounding form.

Place mango cubes in individual cups halfway.
Pour yogurt cream on top and decorate with mango wedges and icing sugar.

Tiramisu to the Minute

Ingredients:

225 g mascarpone or cream cheese
8 lady fingers
1 egg, separated
2 tbsp natural yogurt
2 tbsp extrafine sugar
2 tbsp dark rum
2 tbsp coffee
2 tbsp black grated chocolate

Preparing:

Whisk cheese with the egg yolk and yogurt until well blended.

Beat the egg white until soft peaks forms.
Add sugar, stir and add the cheese mixture.
Pour half of mixture into 4 glasses.

Stir rum with coffee.
Dip lady fingers, cut into pieces and distribute them in the glasses.

Add the rum mixture to the remaining cheese mixture and spread between the cups.
Decorate with grated chocolate.

Chocolate and Rum Valentine's Mousse

Ingredients:

250 g good-quality dark chocolate chopped
1 cup cream, softly whipped
1/4 cup caster sugar
3 eggs
2 tsp dark rum

Preparing:

Put the chocolate in a heatproof bowl.
Half fill a saucepan with water and bring to the boil.
Remove from heat and place the bowl over the pan, making sure it's not touching the water.
Stri until the chocolate has melted and set aside.

Beat the eggs and sugar for 5 minutes.
Fold in the chocolate and rum and leave the mixture to cool.
Fold in the whipped cream.

Spoon into individual glasses and refrigerate for 2 hours.

Fruit Kebabs with Honey Cardamom Syrup

Ingredients:

16 strawberries
1 peach, cut into small pieces
1 banana, sliced
1/4 small pineapple, cut into small pieces

Honey Cardamom Syrup:
20 g unsalted butter, melted
2 tbsp honey
1 tbsp rum or brandy
1 tbsp brown sugar
1/2 tsp ground cardamom

Preparing:

Soak 8 wooden skewers in cold water for 20 minutes.
Thread the fruit alternately on skewers and place in a shallow dish.

Combine the honey with butter, cardamom, rum and sugar.
Pour the mixture over the kebabs, cover and set aside for 1hour.

Preheat the griller.
Cook the kebabs for 5 minutes.
Brush with syrup occasionally.

Chocolate and Rum Parfait

Ingredients:

190 g semibitter chocolate, chopped
1 1/2 cup cream
3 tbsp clear rum
4/3 tsp vanilla

Preparing:

Melt chocolate with 3 tbsp cream and rum in a water bath.
Remove from heat and let stand for 15 minutes.

Whisk the remaining cream and vanilla until soft peaks forms.
Incorporate whipped cream into chocolate mixture in sorounding form.

Pour into individual cups and refrigerate for 3 hours.
Decorate with more whipped cream and almonds.

Banana Flambé with Chocolate

Ingredients:

2 ripe bananas, parties at 3 over
2 tbsp sugar
1 tbsp ground ginger
1 tbsp butter
1 tsp ground jamaica
1 tsp ground cardamom
1 oz rum

Preparing:

Fry bananas in butter for 2 minutes on each side along with spices and sugar.
Flambé using rum.
Serve with coconut ice cream and chocolate

Christmas Chocolate Chestnut Roulade

Ingredients:

1 chocolate roll, see Chocolate Christmas Log
Candied chestnut to decorate
2 cups cream
1 1/2 cups canned sweetened chestnut purée
4 ounces bittersweet chocolate, grated
2 tbsp rum

Preparing:

Make the chocolate roll like in the Chocolate Christmas Log.

Whip the cream and rum until soft peaks form.
Beat the cream and grated chocolate into the chestnut purée.
Set aside a quarter of this mixture.

Unroll the cake and spread chestnut cream to within 1 inch of the edge.
Roll it again, by using the towel.
Place it on a serving plate and decorate with the rest of the chestnut mixture and candied chestnuts.

Christmas Mango Foam

Ingredients:

1 cup cream
3/4 cup sugar
3/4 cup cold water
2 tbsp rum
2 tbsp lemon juice
1 tbsp unflavored gelatin
1 tsp powdered ginger
The pulp of 4 mangoes

Preparing:

Moist the unflavored gelatin in cold water until espoge.
Heat in a water bath until dissolve well and reserve.

Liquefy the mango pulp with sugar, lemon juice and ginger.
Pour into a pot, cook until get a thick sauce and remove from fire.

Whip the cream until it forms peaks.
Incorporate the mango mixture in sorouding form.
Add the rum and pour the mixture into individual pots.

Refrigerate for 2 hours and serve.

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.

Thanksgiving Sundae with Chocolate and Strawberries

Ingredients:

250 g sliced strawberries
1/2 cup coffee
1/4 cup sugar
8 ounces chopped semibitter chocolate
1 pint of ice cream of your choice
4 tbsp cream
3 tbsp unsalted butter
2 tbsp dark rum
1/2 tsp cinnamon
Chopped walnuts

Preparing:

Melt chocolate with coffee in a water bath.
Remove from the heat and add the cinnamon, cream and butter.

Cook half of the strawberries with sugar and rum.
Add the other half of the strawberries.

Serve ice cream with chocolate sauce, strawberries and nuts

Banana Sizzles

Ingredients:

4 bananas
4 tbsp dark muscovado sugar
3 tbsp butter, softened
2 tbsp dark rum
1 tbsp orange juice
Pinch of ground cinnamon
orange zest, to decorate

Preparing:

Preheat the grill.

Beat the butter with the rum, orange juice, sugar and cinnamon until thoroughly blended smooth.
Place bananas, without peeling, over hot coals and cook for 8 minutes, turning frequently.

Transfer bananas to serving plates.
Slit the skins, and cut partially through the flesh lengthtwise.
Divide the flavored butter between the bananas.

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.

Ice Cream an Fruits Pudding

Ingredients:

1 3/4 pt softened chocolate ice cream
125 g chopped apricots
125 g chopped crerezas
125 g chopped pears
75 g chopped grapes
2 tbsp rum

Preparation:

Mix the ice cream with the fruits and the rum.

Spill the mixture in a greased and covered mold.
Freeze for 3 hours.

Strip and serve.

Gratinaded Fruits

Ingredientes:

1 small pineapple

1 manga

1/2 melon

1/4 papaya

100 g strawberries

1 egg white

1/4 cup rum

3 tbsp butter

2 tbsp sugar
4 tbsp glass sugar

2 tbspo vainilla

2 tbsp coconut

Preparation:

Cut the pineapple by half.

Retire the pulp and cut it in pieces.

Reserve the rind and the pulp.

Gild all the fruits, previously bare and pricked in pieces with butter.

Add the rum and retire immediately of the fire.

Fill up the pinneapple with the fruits.

Stir the egg white with the sugar and vanilla at the verge of snow.

Cover the fruits with merengue.

Sprinkle them with the coconut.

Envolve it with aluminum paper.

Bake at 175ºC (350ºF) for 10 to 15 minutes.

Ice cream with Fruits to the Licor

Ingredients:

2 tablespoons butter
1/2 kg raspberries, moors and strawberries (or the fruit that is preferred)
2 tablespoon sugar
1 tablespoon orange licor, brandy or rum
800 gr vanilla ice cream