Desserts recipes

Christmas Fruit Salad

2009-12-07T06:01:00.000-08:00

Ingredients:

1 cup heavy cream
1 cup sliced strawberries
¼ cup water
3 oranges, peeled and cut into wedges
2 ripe bananas, peeled and sliced
1 jar of cherries in syrup
½ pineapple, peeled and diced
2 tbsp lemon gelatin
1 tbsp butter
1 tbsp oil

Preparing:

Whip the heavy cream to make whipped cream.

Cook until browned on both sides the banana slices in a skillet with oil and butter.
Place the bananas in a bowl and add the strawberries, oranges, cherries and pineapple.

Dissolve gelatin in water and mix well with the fruit.
Add the whipped cream in surrounding form and serve.

Malibu Coconut Flan for Christmas

2009-12-04T05:42:00.000-08:00

Ingredients:

½ l milk
1 ½ cans of condensed milk
1 cup sugar
½ cup shredded dried coconut
5 eggs, lightly beaten
3 tbsp Malibu (coconut liqueur)

Preparing:

Pass through a sieve the eggs.
Add milk, coconut, condensed milk and Malibu and mix well.

Melt the sugar over medium heat until it forms a caramel.
Place the caramel in the bottom of a medium pan and let cool.
Pour flan mixture on top.

Place the pan on a tray with water (water bath).
Bake at 150ºC (350ºF) for 1 hour.

* You can decorate with whipped cream, strawberries and/or chocolate wafers.

Christmas Chilled Raspberry Soufflé

2009-11-30T06:19:00.000-08:00

Ingredients:

1 ¼ cup cream
300 g raspberries
4 egg whites
3 tbsp gelatine
2-3 tbsp caster sugar

Preparing:

Wrap a double strip of baking paper around the outside of 6 soufflé dishes (125ml or 4 fl oz), extending 2 cm (3/4 inch) above the rim and then tying with string.
Brush the collar and dish with oil or butter and sprinkle with sugar.

Place 3 tablespoons water in a small heatproof bowl.
Sprinkle evenly with the gelatine and leave to go spongy.
Bring a large pan filled with about 4 cm (1 ½ inches) water to the boil, remove from heat and carefully lower gelatine bowl into the water.
Stir until dissolved and cooled slightly.

Purée half the raspberries and push through a sieve.
Mash the other half and mix both lots together.
Fold in the cooled gelatine mixture.

Beat the cream into soft peaks.
Beat egg whites into stiff peaks in other bowl.
Gradually beat in 2 tablespoons of the sugar until dissolved.

Fold the cream into the raspberries, followed by the egg whites, using a large spoon.
Spoon into the dishes and chilled for 12 hours.

Remove the collars, decorate with some cream and raspberries and serve.

Thanksgiving Pumpkin Pie

2009-11-26T05:53:00.000-08:00

Ingredients:

500 g pumpkin, cooked, mashed and cooled
1 cup soft brown sugar
1/3 cup cream
2 eggs, lightly beaten
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger

Pie dough:
1 ¼ cups plain flour
3 ½ oz chilled unsalted butter, chopped
4 tablespoons chilled water
1 tablespoon milk
2 teaspoons caster sugar
1 egg yolk, lightly beaten

Preparing:

Sift the flour into a large bowl and rub in the butter using just your fingertips until the mixture resembles breadcrumbs.
Stir in the sugar, add almost all the liquid, and mix until form a dough, adding more liquid if necessary.
Turn onto a lightly floured surface, gather together into a ball and cover with plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 180ºC (375ºF).

Roll out the pastry between two sheets of baking paper to cover the base and sides of a 9 inch (23 cm) pie dish.
Beat the egg yolk with the milk and brush onto the pastry edge.
Line the pastry base with crumpled baking paper and spread ceramic beans over.
Bake for 10 minutes, remove the paper and beans, bake for 5 more minutes and set aside to cool.

Whisk the eggs and brown sugar.
Add the pumpkin, cream and spices and combine.
Pour into the pastry shell and bake for 40 minutes.

Thanksgiving Chocolate Pecan Pie

2009-11-25T06:16:00.000-08:00

Ingredients:

2 cups pecan halves
1 ¼ cups corn syrup
¾ cup superfine sugar
¼ cup (2 oz) butter
2 oz semisweet chocolate, chopped
4 extra large eggs, lightly beaten
Whipped cream, to serve

Pie dough:
1 cup all-purpose four
3 oz butter
Pinch of salt

Preparing:

Put flour and salt in a food processor.
Add butter and pulse until mixture is crumbly.
Add 4 tablespoons water and pulse again until mixture starts to form a ball.
Knead dough into a ball and refrigerate for 30 minutes.

Preheat oven to 200ºC (400ºF).

Roll dough out thinly and line a 9-inch fluted tart pan.
Prick base with a fork.
Line with waxed paper and fill with ceramic beans.
Bake for 12 minutes, remove paper and beans.
Bake for 5 more minutes and allow to cool.
Bring to a boil sugar and syrup in a saucepan, over medium heat, stirring constantly.

Remove from heat, add chocolate and butter and stir until smooth.
Add a little chocolate mixture to eggs and quickly stir in.
Add egg mixture to remaining chocolate mixture and whisk until blended.
Add pecans and pour mixture into pie shell.
Bake for 50 minutes.

Yield: 8-10 servings

Thanksgiving Sweet Potato Pie

2009-11-23T07:24:00.000-08:00

Ingredients:

2 cans of sweet potatoes
1 cup sugar
½ cup milk
½ cup melted butter
2 eggs
1 tsp vanilla extract
½ tsp nutmeg powder
½ tsp ground cinnamon
½ tsp powdered and Jamaica
½ tsp pepper
1 9-inch mold with crust
Whipped cream

Preparing:

Preheat oven to 175ºC (350ºF).

Blend all ingredients.
Fill the pie crust with the mixture.
Bake for 1 hour.
When cool, decorate with whipped cream and serve.

* The pie puff up but then go down as it cools.

Thanksgiving Raspberry and Lemon Bread Pudding

2009-11-20T07:39:00.000-08:00

Ingredients:

1 cup heavy cream
1 cup whole milk
1 cup fresh raspberries
7 oz white chocolate, broken into pieces
6-7 thin slices white bread, crusts removed
5 tablespoons butter, softened
3 tablespoons raspberry jelly, strained
3 eggs
1 lemon zest, removed in strips with potato peeler

Preparing:

Preheat oven to 190ºC (375ºF).

Spread the bread slices with butter.
Place a layer in a greased ovenproof dish and sprinkle over the raspberries.
Cut remaining bread into triangles and arrange on top.

Mix heavy cream, milk and lemon zest in a saucepan and bring to a boil.
Pour mixture over the chocolate in a heatproof bowl and let stand briefly.
Whisk until smooth and let cool for 15 minutes.

Whisk eggs in another bowl, pour chocolate mixture over and whisk together carefully.
Pass through a strainer and discard the lemon zest.
Pour custard over bread and let soak for 5 minutes.

Place dish in a roasting pan and pour in hot water to come halfway up sides of dish.
Bake for 40 minutes, remove from heat.
Brush top with raspberry jelly and serve.

Thanksgiving Peach Mousse

2009-11-16T09:29:00.000-08:00

Ingredients:

2 cups peaches in syrup, chopped
1 cup heavy cream
½ cup peach juice
1/3 cup sugar
2 tbsp icing sugar
2 tbsp unflavored gelatin
Almond essence

Preparing:

Hydrate the gelatin in the peach juice for 3 minutes.
Add sugar, bring to simmer until dissolved and let warm
Blend together with the chopped peaches.

Whip the heavy cream with icing sugar and almond essence to make whipped cream.
Merge both mixtures, pour into individual cups and refrigerate.

Thanksgiving Dried Fruit and Nuts Dessert

2009-11-11T06:52:00.000-08:00

Ingredients:

1 liter of boiling water
1 cup sugar
250g nuts and dried fruits washed
½ cinnamon stick

Preparing:

Mix the dried fruits and nuts with sugar, cinnamon and boiling water.
Cook in microwave for 6 minutes at maximum temperature, stir and cook for 6 more minutes.
Serve in individual pots.

Molten Chocolate Cakes

2009-05-16T12:14:00.000-07:00

Ingredients:

1/4 cup all-purpose flour
1/4 cup unsweetened cocoa
8 oz semisweet chocolate
4 egg whites
6 tbsp butter
4 tbsp packed brown sugar

Preparing:

Preheat oven to 200ºC (400ºF).
Grease and sugar eight muffin cups or ramekins.
Melt chocolate and butter, stirring frequently until smooth and remove from heat.
Sift in cocoa and flour and beat until smooth.

Beat egg whites until soft peaks form.
Add sugar and beat.
Fold the egg white mixture into the chocolate mixture.

Fill cups about two thirds full.
Bake for 5 to 7 minutes and let stand for a few minutes.
Turn out and serve with whipped cream.

Marsala Cherries

2008-04-22T07:39:00.000-07:00

Ingredients:

1 cup Marsala
1 cup water
5/8 cup superfine sugar
900 g morello cherries, pitted
2-inch piece of cinnamon stick
Thinly pared rind of 1 lemon

Preparing:

Bring to the boil, stirring constantly, the Marsala, sugar, lemon rind, cinnamon and water.
Reduce the heat and let simmer for 5 minutes and remove the cinnamon stick.
Add cherries, cover and let simmer for 10 minutes.
Transfer the cheeries to a bowl.

Return the pan to the heat and bring to a boil for 4 minutes.
Pour the syrup over the cherries, set aside to cool and then chill for 1 hour.
Serve with whipped cream.

Orange and Rose Petals Granita

2008-04-21T08:27:00.000-07:00

Ingredients:

1 liter water
1/2 cup sugar
6 red roses
4 oranges, their juice
4 units anise

Preparing:

Freeze rose petals with water for 1 hour.
Break the ice with a fork and refrigerate for 1 more hour.
Repeat this step on more time.

Remove from freezer, liquefy the mixture, strain and freeze for 1 more hour.
Repeat the entire process with the orange juice and anise.

Liquefy both mixtures with sugar and serve.

Tropical Fruit Salad

2008-04-20T15:46:00.000-07:00

Ingredients:

1/2 ripe papaya, chopped into cubes
1/2 ripe pineapple, chopped into pieces
6 sweet granadilla, pulp
3 kiwis, peeled and sliced
2 guavas, peeled and sliced

Sauce:
250 g sugar
1 cup pineapple juice
1 tsp grated ginger
Juice and zest of 1 lemon

Preparing:

Cook all sauce ingredients until it forms a syrup.
Remove from heat and allow to cool.

Put all the fruits together.
Bathe with the sauce and refrigerate for 30 minutes.

Yogurt with Strawberries

2008-04-18T08:31:00.000-07:00

Ingredients:

1 cup plain yogurt
1/2 cup cream
6 strawberries
6 vanilla cookies
1/2 tsp sugar

Preparing:

Blend yogurt with cream, strawberries and sugar.
Refrigerate for 2 hours and serve with cookies.

Easy Lemon Pie

2008-04-17T08:19:00.000-07:00

Ingredients:

1 cup lemon juice
2 cans condensed milk
90 g butter, melted
1 package vanilla cookies, ground
7 egg yolks
4 tsp lemon zest

Preparing:

Press the melted butter with ground cookies on a mould.
Mix the yolks with condensed milk, lemon juice and zest.
Pour the lemon mixture on the crust and bake at 180ºC (360ºF) for 25 minutes.

Cottage Cheese and Raisins Cake

2008-04-16T07:50:00.000-07:00

Ingredients:

500 g cottage cheese
100 g vanilla cookies
50 g raisins
30 g butter
30 g sugar
3 eggs
2 drops vanilla essence
Lemon zest

Preparing:

Process cookies with the butter until.
Press the mixture into a greased mold.

Mix cottage cheese with vanilla, raisins and lemon zest.
Whisk the eggs with the sugar and add to the previous mixture in surounding form.
Pour mixture over crust and bake at 180ºC (360ºF) for 40 minutes.

Marshmallows Jelly

2008-04-15T10:19:00.000-07:00

Ingredients:

1 l water
600 g sugar
200 g marshmallows
40 g unflavored gelatine
20 ml essence of condensed milk

Preparing:

Moist unflavored gelatin in 1 cup of water.
Heat the rest of the water with the sugar, then remove from heat when boil.
Allow to cool and add the essence of condensed milk.

Pour into a greased mold a little jelly and refrigerate for 40 minutes.
Distribute the marshmallows, pour the rest of the jelly on top and refrigerate for 2 more hours.

Pineapple with Rum and Orange Cream

2008-04-13T05:39:00.000-07:00

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.

Strawberry, Kiwi and Yogurt Dessert

2008-04-11T09:22:00.000-07:00

Ingredients:

2 cups strawberry yogurt
1 can evaporated milk
1 lemon, the juice
1 package vanilla crackers, crushed
Strawberries and kiwis

Preparing:
Blend yogurt with evaporated milk, lemon juice and cookies.
Pour into individual cups and refrigerate overnight.
Decorate with strawberries and kiwis at the time to serve.

Green Tea Ice Cream

2008-04-10T12:03:00.000-07:00

Ingredients:

2 cups milk
2 cups cream
1/2 cup caster sugar
6 egg yolks
4 tbsp Japanese green tea leaves

Preparing:

Simmer the green tea leaves with the milk and set aside for 5 minutes before straining.

Whisk the egg yolks and the sugar until thick and pale.
Add the infused milk and place the bowl over a saucepan of simmering water, making sure that the base of the bowl do not touch the water.
Stir the custard until thick, then remove from the heat and allow to cool slightly before adding the cream.

Pour the mixture into a metal tray and freeze for 4 hours.
Transfer to a bowl and beat until thick and creamy.
Return to the metal tray and repeat the freezing and beating twice more.
Trasnfer to a storage container, cover with greaseproof paper and freeze overnight.

Tropical Fruit Salad with Yogurt Ice Cream

2008-04-09T09:54:00.000-07:00

Ingredients:

1/2 kg blackberries
1 cup orange juice
1/2 cup sugar
1 ripe mango, chopped
Yogurt Ice Cream

Preparing:

Mix fruit with orange juice and sugar over medium heat.
Stir constantly until it thickens.
Remove from heat and serve along with the yogurt ice cream.

Chocolate and Almonds Cookies

2008-04-08T09:20:00.000-07:00

Ingredients:

1 cup blanched almonds, chopped
1 cup sugar
2 ounces unsweetened chocolate, chopped
3 egg whites
1/2 tsp vanilla extract
1/4 tsp almond extract

Preparing:

Preheat oven to 160ºC (320ºF).

Melt chocolate in water bath.
Stir to blend almonds with sugar, egg whites, vanilla and almond extracts.
Stir in the chocolate.

Place little doughs on baking sheets with baking parchment.
Brush each ball with little water and sift a thin layer of confectioners' sugar over them.
Bake for 12 minutes.

Chocolate and Coffee Surprise

2008-04-07T08:52:00.000-07:00

Ingredients:

150 g semibitter chocolate, chopped
100 g walnuts, chopped
1 1/2 cups yogurt
1/3 butter stick
2 tbsp coffee
1 small box meringues

Preparing:

Dissolve coffee in 3 tbsp boiling water and reserve.
Melt chocolate in water bath along with the butter and remove from heat.
Add coffee and finally add the yogurt.
Pour the mixture into individual cups and garnish with walnuts and meringues.

Mini Flan

2008-04-06T14:51:00.000-07:00

Ingredients:

1 large can condensed milk
3 eggs
2 tbsp sugar

Preparation:

Mix the eggs with the condensed milk.
Sprinkle a mold with the sugar.
Pour the mixture over the mold and bake in water bath for 35 minutes at 180ºC (360ºF).
Unmold when it is still warm on waxed paper and cut into squares.

Rompope Rice with Raisins

2008-04-04T09:05:00.000-07:00

Ingredients:

1/2 l milk
2 cups rice
1 1/2 cups rompope (eggnog)
1/2 cup raisins
1/4 cup sugar
1 cinnamon stick

Preparing:

Cook over medium heat rice with milk, sugar, cinnamon and 2 cups of water for 30 minutes.
Add rompope (eggnog) and raisins and cook on low heat for 10 more minutes.