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.

Chicheme (Corn and Coconut Dessert)

Ingredients:

1 kg cracked maize
2 tbsp "fecula de maiz"
2 chips cinnamon
1/4 cup butter
1/4 cup "clavos de olor"
1/2 teaspoon "nuez moscada"
250 ml evaporated milk
2 liquefied coconuts (coconut milk)
1 liter milk
3 cups sugar
1 tbsp vanilla
Picks of salt

Preparation:

Let boil the corn in three liters of water for one hour.

Place it in another separate pot and mix it with evaporated milk, the coconut milk, the vanilla, the cinnamon, the "nuez moscada" and the "clavos de olor".
Add the milk, the sugar, the salt and butter.
Incorporate the "fecula de maiz".
Let boil but keep stir constantly until obtaining the wished thickness.

Retire the cinnamon and the "clavos de olor" with a spoon.
Serve it hot or cold.

Three Chocolate Brownie

Ingredients:

450 g sugar
250 g flour
300 g semibitter chocolate
120 g milk chocolate
120 g white chocolate
180 g butter
4 eggs
4 drops vanilla essence

Preparation:

Stir the sugar and the butter until obtaining a pale color.
Add the vanilla essence and eggs.

Melt the semibitter chocolate in bath Maria.
Let cool and add to the previous mixture.
Add the flour along with both cut in pieces remaining chocolates.

Spill the mixture in a baking tray cover with gresed aluminium paper.
Bake at160ºC (350ºF) for 25 minutes.

Cheese Flan

Ingredients:

300 g cream cheese
500 g condensed milk
4 eggs
2 tbsp vanilla
1 cup heavy cream
1 cup sugar

Preparation:

Beat all the ingredients for 10 minutes.

Make a caramel with the sugar.
Place the caramel at the bottom of a pyrex previously greased.
Add the mixture.

Bake in bath Maria for 1 hour at 170ºC (350ºF).

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.