Apple Tortino

Ingredients:

2 yellow apples cut in pieces
1 pear cut in pieces
100 g sugar
50 g raisins
40 g flour
200 mililiter milk
4 eggs

Sauce:
250 mililiter milk
60 g sugar
3 egg yolks

Preparing:

Mix very well all the ingredients in a bowl.
Spill mixture in a greased mold.
Bake at 160°C (350°F) for 20 minutes.

Sauce:
Cook the ingredients for 5 minutes.
Spill on the baked apple.
Serve with ice creams.

Melon in Moors Sauce

Ingredients:

1 small melon
2 tbsp Moors
1 tbsp lemon juice
6 strawberries
2 ice cream balls
Sugar to the pleasure

Preparation:

Cut the melon by half and clear the pulp.

Stir half of the Moors with the melon pulp, the sugar and the lemon juice.
Fill up the melon with the previous mixture.

Refrigerated for 40 minutes.
When serving, adorn it with the rest of the Moors and the ice cream.

Fried Camembert in Moors Sauce

Ingredients:

1 oz camembert cheese
30 g flour1 egg
70 g worn out bread
100 g mature Moors
2 0z watersugar to the pleasure

Preparation:

Cut the cheese in 6 triangles.
Pass them through the flour, soon through the egg and finally by the worn out bread.
Fry for 2 minutes.

Aside, cook the water, the sugar and the Moors.
Mix well and let thicken to the pleasure.

Pitahaya Soufflé with Rum Sauce

Ingredients:

1/2 cup sugar
1/2 cup water
2 eggs whites
1/8 tsp cream of tartar
1/2 cup pitahaya pulp
2 tbsp lemon juice
1 cup heavy cream

Preparation:

Mix the sugar and the water until it's on the verge of thread.

Beat the albumen with the cremor on the verge of snow.
Add the honey of the sugar with the water in a thin but continuous dribble and beat until the meringue is left cold.

Liquefy the pitahaya pulp with the lemon juice.
Add in surrounding form to meringue.

Do the same with the heavy cream.

Place in small soufflé molds and freeze for 4 hours.

Ingredients for the Pitahaya Sauce:
1/2 cup of pitahaya pulp
1 spoonful of lemon juice
1 spoonful of rum
2 spoonfuls of sugar

Preparation:
Liquefy all the ingredients.
Keep in refrigeration.

Doughnuts with Strawberries Sauce

Ingredients:

Doughnuts
250 g strawberries
1/2 cup raisins
1 cup water
60 g butter
80 g sugar
1 tsp orange rind
250 g flour
3 eggs.

Salsa
80 g sugar
80 ml water
2 tbsp cognac
Oil

Preparation:

For the Doughnuts
Warm up the butter, the sugar, the raisins and the grated rind of orange in a pot and let boil.
Add the flour, removing constantly until it is mixed well.
Let cool and add eggs little by little beating well.
Reserve.


For the sauce:
Warm up the sugar and the water until dissolving completely.
Add the strawberries and let it boil to untimed fire during 5 minutes
Beat it for 5 minutes.
Add a few drops of cognac.


Warm up oil and incorporate small balls of mass.
Fry until they are swollen and they gilded.
Let dry and dust it with glas sugar.
Serve with the sauce.