Divine Dessert Recipes

1. Cheesecake 2. Tarte Tatin (Apples Sweet Green) 3. GERMAN APPLE PIE 4. LEMON P
IE 5. Zuppa INGLESE 6. GOIABA DUE COLLOR 7. Stagioni 8. ENGLISH CREAM 9. PIE SOF
FIATA DI ALBICOCCA 10. Crostata di mele 11. COOKIE ALMOND 12. CHOCOLATE PIE 13.
CHOCOLATE MOUSSE PIE 14. CAKE SOUZA LEO 15. Passion fruit mousse 16. MINT MOUSSE
ALLA DI CACHE 17. FIGS TO PORT WINE 18. Crostata Fragole ALLA DE MINT 19. BISCU
ITS candied fruit 20. LEMON COOKIES 21. COOKIES FROM GRANDMA EDITH 22. BROWNIES
23. CHOCOLATE COOKIES 24. Tareco 25. SIGH 26. CHOCOLATE CREAM
27. ALFARUFA 28. BAVARESE THE MILK OF ALMONDS 29. Canudinho OF COCONUT 30. Creme
Brulee 31. Crema Catalana 32. MILK CREAM 33. Passion fruit Caramelized 34. PINE
APPLE Delight 35. Coconut jello 36. CHOCOLATE MOUSSE BICOLOR 37. Chocolate Mouss
e 38. LEMON MOUSSE 39. RASPBERRY SAUCE 40. Quindao 41. Tiramisu 42. Pig Heaven
Cheesecake INGREDIENTS (8 PERSONS) a disc of sponge cake 40 g melted butter 520
grams of cheese, like Pennsylvania, room temperature 3 small eggs 150g sugar 150
g sour cream (incorporating a bit of lemon the cream) 1 tablespoon (soup) of sug
ar raspberry jam Place the gelatin sponge cake in a loose form of rim and brush
with melted butter. Beat the cheese with a wooden spoon, until a very creamy tex
ture. Reserve. Beat eggs and sugar in mixer on low speed, and go adding cheese.
Increase the speed of the mixer and continue beating until the ingredients to mi
x thoroughly. Place the dough on the sponge cake and bake in preheated oven for
approx, 30 minutes. Without opening the oven hit the lid of the cooker, where th
e center of cheesecake is soggy middle is good, because it will become firm as i
t cools. Let cool. Mix sour cream with sugar and pass on any surface. Let cool a
nd refrigerate. Melt the jelly with a little jelly and spread on the cheesecake.
When firm remove the jelly ring shape. Serve chilled. Tarte Tatin (Apples Sweet
Greens) Ingredients (6 PERSONS) 250 gr flour 150 gr butter 1 egg 1 / 3 cup wate
r salt 75 g butter 150 g sugar 10 green apples, peeled, cut into 8 to Join flour
, egg, salt and butter 150gr. Mix well with hands and go adding slowly to water.
Knead well until smooth. Open a disc diameter in order to be used. Let rest in
refrigerator. Grease a form of copper with 50gr of butter and sprinkle with 100g
of sugar. Arrange the apples and top with the remaining sugar and butter in sma
ll pieces. Place over low heat until the sugar starts to change color. Put the d
ough, setting the edges down and
covers all the apples. Bake in moderate oven until the dough is lightly browned.
Turn the cake on a plate, carefully, making sure it was not anything stuck to t
he bottom. Serve warm. GERMAN APPLE PIE DOUGH INGREDIENTS: 300 gr flour 200 gr b
utter 100 gr sugar 1 egg yolk 1 tablespoon (soup) of red wine FILLING: 6 red app
les acid (1kg) 1 spoon (soup) of red wine grapes 100 gr is white seedless Mix th
e butter and sugar, add egg yolk and add the wine. Add flour and knead until dou
gh is smooth, but greasy and sticky. Divide the dough into two portions in the r
atio 2 / 3 and 1 / 3. Refrigerate for ½ hour. FILLING: Peel apples and cut into
medium slices. Mix the apples, wine and raisins. Steam until soft. Line the bott
om and sides of a form with detachable 2 / 3 of the dough. Place the stuffing. W
ith the remaining dough, make dumplings and mount a very fine grid over the fill
ing. Bake in moderate oven until batter is golden. LEMON PIE INGREDIENTS (SMALL
FORM) DOUGH: 1 package (200gr.) biscuit cornstarch 1 / 2 cup butter, melted FILL
ING: 300 ml. 6 tablespoons milk (soup) of sugar 40 gr. butter 2 egg yolks 3 tabl
espoons (soup) cornstarch grated rind of 2 lemons juice of ½ a lemon
SIGH: 2 egg whites 6 tablespoons (soup) of sugar juice of ½ lemon Mix the ingred
ients of the dough. Line a detachable form and bake on medium heat. Let cool and
reserve. FILLING: Beat egg yolks, sugar, milk and cornstarch in blender. Cook o
ver low heat. Remove from heat and add the butter and the juice and lemon peel.
Let cool and pour over the batter. SIGH: Beat the egg whites, add sugar and lemo
n juice. Beat well until you get a breath tight. With a pastry bag, get the sigh
of the lemon cream. Take the salamander to brown. Zuppa INGLESE (1 unit - 12 se
rvings) sponge cake: 6 tablespoons (soup) sugar 5 tablespoons (soup) of sifted f
lour,€with 1 tablespoon (coffee) yeast 6 eggs FILLING: 1 1 / 4 cup sugar 6 egg y
olks 400 ml. milk 2 tablespoons (dessert) cornstarch 150 gr. into squares of can
died fruit (papaya, apricot and fig) 120 ml. alchermes liquor (or another herb),
diluted with 3 spoons (soup) water 40 ml. rum, diluted in 1 1 / 2 spoon (soup)
water 2 egg whites 4 tablespoons (soup) of powdered sugar nutmeg and lemon rind
butter and flour to form slices of candied fruit to decorate cake-loaf Beat the
egg whites until very stiff, add yolks, one by one and continue to beat adding s
ugar slowly. Remove from mixer and add the flour without knocking. Place
a round shape (diam - 30 cm.) greased and dusted with flour. Bake in moderate ov
en, remove the form after 5 minutes and let cool on a rack. Stuffing Mix sugar w
ith egg yolks and cornstarch and add slowly the boiling milk. Remove to a saucep
an and cook over low heat, without boiling. Remove from heat and add the lemon p
eel and nutmeg. Cool over ice water, stirring constantly to prevent lumps from f
orming. Add the candied fruit. Reserve. Cut the sponge cake into 3 pãode disks o
f the same thickness. Arrange a disc of sponge cake on a plate, moisten with hal
f the liqueur and top with half the cream fruit. Arrange it on the second disc o
f sponge cake, moisten with rum and cover with the other half of the cream. Plac
e the third disc and drizzle with the remaining liquor. Beat the egg whites, add
the confectioners' sugar and continue beating until firm and a sigh. Spread ove
r pie and bake in hot oven until lightly browned. Let cool. Garnish with slices
of candied fruit. Refrigerate. Serve on a mirror of English cream. GOIABA DUE Co
llor - 1.porção a red guava, frozen shelled a white guava, sugar shelled frozen
lemon drops a ball of orange sorbet 1 tablespoon of Grand Marnier candied orange
peel Beat guavas, separately, with sugar and a little ice in the blender, add d
rops of lemon juice and Grand Marnier. Pass through a sieve to remove seeds. Put
the two creams, alternately, in a bowl. Arrange the orange sorbet in the middle
and garnish with orange peel. Serve with Grand Marnier. Stagioni - SAUCE 1 glas
s of orange marmalade 1 cup water 2 tablespoons (soup) of Grand Marnier Melt the
jelly in the water and bring to a boil. Add the Grand Marnier. Let cool and res
erve. ENGLISH CREAM 1 1 / 4 cup sugar 6 egg yolks 400 ml. boiling milk 2 tablesp
oons (dessert) cornstarch nutmeg and lemon peel
Mix sugar with egg yolks and add milk slowly. Remove to a saucepan and cook over
low heat, without boiling. Remove from heat and add the lemon peel and nutmeg.
Cool over ice water, stirring constantly to avoid forming lumps. PIE SOFFIATA DI
ALBICOCCA (1 unit - 8 servings) 2 packages of biscuits maria 200 gr. butter 1 3
/ 4 cup sugar 2 egg yolks 2 cans cream without serum 2 spoons (soup) of port wi
ne, diluted in serum cream APRICOT SAUCE 125 gr. 25 grams of dried apricot. apri
cot jelly 50 gr. sugar Farore ALMOND 100 gr. sugar 15 gr. 6 g of butter. almonds
Beat the sugar with the butter, add the egg yolks and beat until creamy clear.
Remove from mixer and add the cream. Line a tin with a plastic sheet and spread
a layer of cream on it, leaving it wrinkled. Place a layer of biscuits, soaked i
n serum, the bottom and sides of the form. Cover the bottom of the biscuits with
cream and put another layer of crackers. Continue the process until the end of
the ingredients. Close the plastic, place a weight on the cake and place in the
freezer for at least 24 hours. Let cool, cover with apricot sauce and sprinkle w
ith a side dish of almonds. Serve on a mirror of English cream decorated with ap
ricot sauce. Crostata di mele (1 unit - 8 servings) Weight: 200 gr. flour 1 egg
2 egg yolks 100 gr. sugar 120 gr. butter 1 teaspoon (tsp) vanilla extract Fillin
g: 4 apples (Argentina) medium peeled and cut into thin slices
Syrup: 100 gr. sugar 100 ml. red wine sweet juice 1 / 2 lemon Combine all ingred
ients and work the dough until dough is smooth and homogeneous. Let stand in ref
rigerator for half hour. Grease a way with butter and dust with flour. Divide th
e dough into two equal parts and two open discs the size of the form. Place a di
sc of dough in order, arrange the apple and top with another pasta. Close the bo
rders. Bake in moderate oven. Caramel: Caramelize the sugar. Add wine and lemon
juice. Keep on low heat until it reaches the desired thickness. Serve the pie wa
rm dusted with icing sugar on a mirror of the syrup.€Follow with two Nuts ice cr
eam garnished with a date date drought. ALMOND BISCUIT 100 gr. of chopped almond
s 100 gr. glaçucar of 50 gr. flour 80 gr. butter orange zest Mix all forming a p
aste. Let rest a little. Bake in moderate oven on baking sheets or lattice in re
lief. CHOCOLATE PIE (1 unit) Cake: 1 cup butter 2 cups sugar 3 egg yolks 3 egg w
hites 1 cup cocoa powder 3 cups flour, sifted with: 2 spoons (soup) shallow baki
ng powder 1 cup Milk Filling and Cover: 3 eggs 1 / 2 cup sugar 2 tablets of dark
chocolate, melted in water bath
3 tbsp (tablespoons) butter 1 / 2 cup orange juice 1 can of cream and ice cream
without serum Beat butter with sugar until a light cream, add yolks, one by one
and then the chocolate and continue to beat. Mix flour and milk gradually, alter
nately. Add the egg whites. Divide the dough into three forms, greased with butt
er and sprinkled with flour and bake in moderate oven. Beat eggs with sugar and
bring to simmer. Add the chocolate and stir until smooth and creamy and smooth.
Let cool. Add butter mixture to cool and add orange juice and cream. Return to l
ow heat until thickened. Be careful not to curdle. Let cool. CHOCOLATE MOUSSE PI
E (1 unit - 12 servings) Make overnight 250 gr. butter at room temperature 250 g
r. sugar 250 gr. of powdered chocolate 7 egg yolks 7 egg whites very stiff 1 1 /
2 tbsp (tablespoons) of wheat flour chocolate chips Beat butter with sugar unti
l a light cream, add yolks, one by one, and Then the chocolate and continue beat
ing. Add the flour and egg whites. A baking tray greased, place about 0.5 cm. of
dough and bake in moderate oven until they harden and loosen the sides. Let coo
l. Place the remaining dough to 2cm. the edge and place in the freezer covered w
ith plastic film. Turn out 1 / 2 hour before using, and garnish with the grated
chocolate. LION CAKE SOUZA (1 unit - 12 servings) 1 / 2 kg. mass cassava coconut
8 egg yolks 2 medium size 1 cup boiling water 1 / 2 kg. sugar 1 cup water 225 g
r. butter 1 / 2 tablespoon (dessert) salt Grate the coconuts and heat the oven t
o make better milk. Add boiling water and remove the milk by squeezing in a clot
h. Cook the sugar with water and make a syrup to the wire. Remove from heat and
add butter and salt. Let cool. Add the egg yolks, one by one, the mass of cassav
a and add coconut milk gradually, knead well. Add the sugar syrup, stir and pass
three times through a fine sieve. Bake in a greased-bath.
Passion fruit mousse (8 servings) Gelatin: 1 / 2 cup warm water (100ml.) 1 / 2 c
up passion fruit juice (100ml.) 2 1 / 2 sheets of gelatin 1 tablespoon white (so
up) of sugar a passion fruit mousse 1 cup hot water (200ml.) 1 1 / 2 cup passion
fruit juice (300ml.) 6 sheets gelatin 3 egg whites 5 tablespoons white (soup) o
f sugar Gelatin: Soften gelatin in cold water, drain and dissolve in hot water.
Let cool. Mix the passion fruit juice, passion fruit and sugar and add the gelat
in. Place in a wet form and refrigerate until hardened. Mousse: Soften gelatin i
n cold water, drain and dissolve in hot water. Let cool. Add the passion fruit j
uice. Beat the egg whites and add sugar. Mix the passion fruit. Put in order on
gelatin and refrigerate. Let cool before serving. MINT MOUSSE ALLA DI CACHE (4 p
eople) 2 persimmons (aprx. 300gr.), Peeled and seeded Juice of ½ orange Juice of
½ lemon 150 gr. of whipping cream, whipped 2 tbsp (tablespoons) sugar 10 gr. Ge
latine leaves of mint with the buds of persimmon peel and seedless Sauce: 2 pers
immons (aprx. 300gr.) orange juice ½ lemon juice ½
Place the gelatin in cold water to soften, drain. Dismiss at 2 spoons (soup) of
hot water and let cool until it acquires the consist6encia egg white. Add the pe
rsimmon pulp, lemon juice and orange juice and sugar. Add gelatin, mix well and
add the whipped cream. Refrigerate. To serve: Beat in blender persimmon pulp and
juices of lemon and orange. If necessary, add a little sugar. Put the sauce on
the plate and arrange three walnut mousse. Garnish with a little vanilla sauce a
nd garnish with mint and leaves of persimmon bud. FIGS TO PORT WINE PORTUGUESE T
RADITIONAL RECIPE INGREDIENTS - 4 Person 8 fresh figs, washed and dried 1 cup +
2 tablespoons (soup) water 2 / 3 cup sugar 1 orange peel,€sliced very thin ½ cup
dry white port wine For the meringue: 3 egg whites 3 tablespoons (soup) of suga
r grated orange peel Boil water and sugar and cook the figs for 5 minutes, basti
ng them with the syrup. Line a serving dish with orange slices and arrange on th
em, figs. Reduce the syrup to 1 cup, add the port wine figs and drizzle. Let coo
l. To serve: Whip the egg whites, add sugar and continue beating until it is tig
ht. Add the orange zest. Place the meringue in a bag-pull, so a big sigh at the
center of 4 individual dishes and the stove to light brown. Cut the figs in rang
e and arrange two on each plate, leaving the stalk up. Drizzle with the syrup an
d garnish with orange slices. Serve immediately. Crostata Fragole ALLA DE MINT (
8 servings) Crust: 1 cup flour (130gr.) 1 spoon (soup) of sugar 40 gr. butter 1
egg, lightly beaten Filling: 3 tablespoons (soup) of orange marmalade 1 / 2 kg o
f halved strawberries
mint leaves Mix all ingredients in the dough. Line a form of approx. 25cm in dia
meter and bake until it is lightly browned. Let the dough cool. Spread the jelly
on the bottom of the dough and arrange the strawberries on top. Garnish with mi
nt. Serve with jelly and orange vanilla sauce. BISCUITS INGREDIENTS candied frui
t (2 dozen) 100 gr. Butter 250 ml. of fresh cream 250 gr. 200 gr sugar, candied
fruit, diced 100 gr. flour 400 gr. almonds in blades Combine butter, cream and s
ugar and cook until boiling. Remove from heat, add the flour and then the candie
d fruit and almonds. With a spoon, place portions of dough on a greased baking s
heet, forming circles of about 7cm. Bake in moderate oven until they are golden
brown with a dark border. LEMON COOKIES INGREDIENTS (DOZENS) 75 gr. butter (room
temperature) 300 gr. flour 160 gr. sugar 1 / 2 tablespoon (coffee) baking powde
r zest of lemon sugar for sprinkling Sift all dry ingredients and add the butter
. Knead enough. Perfume with lemon zest. Make small balls and arrange them on ba
king sheet greased and sprinkled with flour. With a fork, squeeze a little crack
ers to mark the teeth. Bake in preheated oven. Sprinkle with sugar. COOKIES FROM
GRANDMA EDITH INGREDIENTS (4 dozen) 3 / 4 cup sugar 2 cups flour 1 tablespoon (
coffee) baking powder 120 grams of butter 1 egg 1 egg yolk
1 tablespoon (coffee) vanilla extract salt guava softened water with a little su
gar for dusting Sift all dry ingredients and add the butter. Incorporate well. A
dd the egg and yolk, not beaten, and knead until dough is smooth and homogeneous
. Perfume with vanilla. Roll out the dough and cut into circles about 5cm. Arran
ge on a tray greased and sprinkled with flour. Put a little guava on each cookie
and sprinkle with sugar. Bake in moderate oven. BROWNIES INGREDIENTS (dozens) 2
tablets of dark chocolate 1 cup flour, sifted with: 1 / 2 teaspoon (tsp) baking
powder and 1 / 2 teaspoon (tsp) salt 1 cup chopped walnuts 1 / 2 cup butter (ro
om temperature) 1 / 2 teaspoon (tsp) vanilla extract 1 cup sugar 2 eggs Melt the
chocolate and set aside. Add the nuts to dry ingredients and set aside. Cream t
he butter and vanilla until creamy, add sugar and beat well to make it go adding
the eggs one by one. Add the chocolate and, finally, the dry ingredients. Place
in a greased and dusted with flour. Bake in moderate oven. Cut into squares whi
le still hot and let cool in pan. CHOCOLATE COOKIES INGREDIENTS (2 dozen) 150 gr
. coverage of dark chocolate in squares of 0.5 cm. 200 gr. flour 3 grs. baking s
oda 125 gr. brown sugar 70 gr. caster sugar 125 gr. butter 1 egg 1 spoon (soup)
of vanilla extract butter for greasing the pan
Sift flour with baking soda and salt. Separately, sift together the sugars. Beat
the egg in mixer, gradually add the butter and mix until dough is light and loo
se. Add the sugar and beat until it forms a grainy paste. Add the flour and beat
until batter is uniform. Add the vanilla. Remove from mixer and add the chocola
te. Stir until well blended. Pour small portions of dough into greased trays, le
aving a space of 5cm. between them. Bake at low, pre-heated. Let the pan cool fo
r a few minutes out of the oven because the cookies are still in liquid form. Re
move with a metal spatula. Tareco INGREDIENTS (DOZENS) 30 gr. butter (room tempe
rature) 280 gr. flour 125 gr.€sugar 3 egg yolks, vanilla essence Sift flour and
add all other ingredients, kneading until the dough is thin. Roll out the dough
and cut the cookies in desired format. Arrange on a baking tray greased and dust
ed with flour. Bake in preheated oven. SIGH INGREDIENTS (30 ounded) 6 egg whites
250 gr sugar ½ cup water 125 g sugar grated rind of 1 lemon Beat the egg whites
in mixer until very stiff. While beating the egg whites, light the fire with wa
ter 250gr of sugar until a very thick syrup. The clear and grout should be ready
at the same time. Join to clear the lemon rind, and on a beating, go pouring, t
he syrup slowly over egg whites. Add the remaining sugar and beat until mixture
is well consistent. Line with greased baking paper, a well greased baking sheet.
Place the meringue in a piping bag to spout off and make the sighs leaving a go
od space between them. Bake very soft. Whispers can not blush too much, as shoul
d be slightly creamy inside. CHOCOLATE CREAM INGREDIENTS 1 bar of chocolate powd
er 1 egg 1 spoon (soup) of sugar 50 g butter
Grate the chocolate and place in a saucepan with the egg and sugar. Take the fir
e in banhomaria until chocolate is well broken up. Let cool. Beat in the butter
until creamy and consistent. Divide into three forms greased and sprinkled with
flour and bake in moderate oven. Mix first 4 ingredients of the filling and cook
until soft obtain a brigadier. Perfume with the cocoa liquor. Turn out the cake
s and mount them interspersed with the stuffing. Coverage: Beat sugar and butter
until creamy light and fluffy. Add the egg yolks and chocolate powder. Perfume
with liquor. Garnish with whole walnuts and chocolate chips. ALFARUFA INGREDIENT
S (6 PERSONS) DOUGH: ½ kg. 5 carrots cooked egg yolks 2 cups sugar 50 gr dense.
butter 3 egg whites 2 tablespoons firm (soup) of wheat flour, FILLING AND TOPPIN
G: 3 egg yolks passed through a sieve 1 cup sugar 1 glass of coconut milk (200ml
) Beat in blender carrot, egg yolks, sugar and butter. Mix together thoroughly t
he egg and flour. Line baking sheet with greased parchment paper and bake in mod
erate oven. FILLING: Combine all ingredients and cook until thickened. Let cool.
Turn out the dough on a cloth sprinkled with sugar. Spread over her half of the
filling and roll. Top with remaining stuffing. BAVARESE THE ALMOND MILK INGREDI
ENTS (4 PERSONS) Bavarese: 300 ml milk 300 ml milk 12 gr almond powder unflavore
d gelatine 600 ml whipping cream whipped cream coffee:
500 ml milk 8 egg yolks 8 tablespoons (soup) of sugar 20 coffee beans, roasted D
issolve the gelatin in a little hot water. Boil the milk and add the two cups. I
ncorporate the cream. Pour into molds and refrigerate. Turn out and serve accomp
anied by the cream of coffee. Coffee cream: Boil the milk with the coffee beans.
Not cool. Remove the beans and reserve some for garnish. Beat the egg yolks wit
h sugar and add gradually the hot milk. Bring to a simmer and cook until thicken
ed. Let cool and refrigerate. Canudinho OF COCONUT INGREDIENTS (60 UNITS) MASS:
170 gr flour, sifted 1 egg small 5 ml of rum ½ spoon (tablespoon) of vegetable f
at salt FILLING: 1 coconut 4 egg yolks 300 gr sugar 450 ml water 1 tablespoon (
tea) Vanilla Make a hole in the center of the flour and egg, rum and vegetable f
at. Mix everything and go kneading with cold brine a uniform mass not too hard.
Make a ball, cover with a damp cloth and let rest for 1 hour. Roll out the dough
and cut into strips 2cm wide. Wrap the strips around the way, previously grease
d with the fat, tightening the seams. Fry in very hot fat, stirring the pot to b
rown evenly. Place in a colander until well dried. Just before serving, fill in
the straws. FILLING: Make a syrup with water and sugar to the point of soft wire
. Let cool. Add the yolks one by one. Add the coconut and cook until the pan dro
p. Just fill in the straws when the candy is cold. Creme Brulee - FRENCH RECIPE
INGREDIENTS (4 PEOPLE)
1 spoon (soup) 1 tablespoon butter (tablespoon) plain flour 2 cups milk 1 cup wh
ipping cream 1 / 3 cup brandy 6 beaten egg yolks 1 teaspoon (tsp) vanilla extrac
t salt Melt the butter in double boiler, mix the flour and add milk, vanilla and
cream, slowly so that it is velvety. Cook, stirring, for 10 minutes. Add the sa
lt and sugar and continue stirring. Remove from heat and slowly incorporate the
egg yolks. Place in bowls, passing through a sieve. Reserve in refrigerator. At
serving time,€sprinkle with sugar and caramelize. Serve immediately. Crema Catal
ana - CATALAN RECIPE INGREDIENTS (4 PERSONS) 1 lt milk rind of 1 lemon 2 sticks
cinnamon 8 egg yolks 200 gr sugar Boil the milk with lemon peel and cinnamon. Co
ol then pass through a sieve. Beat the egg yolks with sugar and add a little mil
k. Add the yolks to the remaining milk and cook over low heat. When the milk to
boil again remove from heat and stir vigorously until it thickens. Place in bowl
 and set aside in the refrigerator. At serving time, sprinkle with sugar and car
amelize. Serve immediately. MILK CREAM - PORTUGUESE RECIPE INGREDIENTS (4 PERSON
S) 500 ml milk 5 tablespoons (soup) sugar 5 egg yolks 1 tablespoon (soup) of flo
ur 1 cinnamon stick 1 lemon peel 1 cup port wine salt Boil the milk with lemon p
eel and cinnamon. Move away from fire whilst cool and remove the lemon and cinna
mon. Beat the egg yolks with sugar, add flour and continue beating.
Add the port wine and blend until smooth. Add slowly the hot milk. Bring to a si
mmer and cook until thickened. Place in bowl and set aside in the refrigerator b
efore serving, sprinkle with sugar and caramelize. Serve immediately. Passion fr
uit Caramelized INGREDIENTS (4 PERSONS) 7 egg yolks 170 gr sugar 150 grams of pa
ssion fruit pulp 200 ml milk 750 ml cream brown sugar to caramelize Bata, in the
blender, the passion fruit with milk. Pass through a fine sieve. Beat the egg y
olks with sugar and add the passion fruit. Boil the cream and add the yolks, sti
rring until the mixture is homogeneous. Boil in water-bath, and cook until thick
ened. Place in bowl and set aside in the refrigerator before serving, sprinkle w
ith sugar and caramelize. Serve immediately. PINEAPPLE Delight INGREDIENTS (8 PE
RSONS) OF SWEET PINEAPPLE: 1 large pineapple, diced 3 tablespoons (soup) of suga
r CREAM: 1 can sweetened condensed milk 4 egg yolks zest of lemon peel COVERAGE:
4 egg whites 4 tablespoons (soup) of sugar 1 can of cream, ice and without seru
m Place the pineapple and sugar over high heat and when boiling lower. Cook unti
l a candy relatively thick. Reserve. Beat the ingredients in the blender cream.
Take the fire to thicken. Beat the egg whites very stiff, add sugar (1 tablespoo
n at a time), and continue to beat until the point of breath. Remove from mixer
and add the cream. MOUNTING: In a deep serving, place the sweet pineapple, then
cream and finally, the sigh. Soft, covered with PVA film, refrigerate for at lea
st 12 hours. Coconut jello
INGREDIENTS (8 PERSONS) 2 sheets of red gelatin 3 cups white sheets 1 can sweete
ned condensed milk 1 can of milk 1 glass of coconut milk (200ml) ½ package of sh
redded coconut Soften gelatin in cold water, drain and dissolve in a cup of hot
water. Blend the condensed milk, milk and coconut milk. Add the gelatin cold (co
nsistency of egg whites). Place in a deep dish, soaked in cold water, and light,
covered with PVA film, refrigerate for at least 12 hours. At serving time, spri
nkle with coconut. CHOCOLATE MOUSSE INGREDIENTS BICOLOR (8 PERSONS) 8 eggs 100 g
r glaçucar 90 gr white chocolate bar 90 g dark chocolate bar in 50 gr. English B
utter Cream: 500 ml milk 6 egg yolks 100 gr sugar Beat the egg yolks with sugar
until light and creamy smooth. Chop the chocolate and melt separately in a water
bath with butter. Divide the cream egg yolks and mix to each part of the chocol
ates. Beat the egg whites until very stiff and add the two mixtures of chocolate
. Place the two mousses, alternately, in a glass and light, covered with PVA fil
m, refrigerate for at least 12 hours. English Cream: Combine milk, egg yolks, li
ghtly beaten, and sugar. Cook until thickened and remove from heat. CHOCOLATE MO
USSE INGREDIENTS (8 PERSONS) 6 eggs 6 tablespoons (soup) of sugar 250 gr. of dar
k chocolate 50 gr. butter
Beat the egg yolks with sugar until light and creamy smooth. Chop the chocolate
and melt in double boiler with butter, and add to creamed egg yolks. Beat the eg
g whites until very stiff and add the chocolate mixture. Soft, covered with PVA
film, refrigerate for at least 12 hours. LEMON MOUSSE INGREDIENTS (8 PERSONS) 6
eggs 6 tablespoons sugar Juice of 2 lemons grated rind of 2 lemons 6 cups white
sheets RASPBERRY SAUCE (OPTIONAL): 1 / 2 kg. fresh raspberry or frozen spoons (s
oup) of sugar Mix the raspberries and sugar in blender and pass through a very f
ine sieve. Reserve in refrigerator. MOUSSE: Whisk egg yolks with sugar until lig
ht and creamy smooth. Add the lemon rind and continue beating.€Soften gelatin in
cold water and drain. Warm slightly lemon juice and melt the gelatin. Let cool.
Add the gelatin to the cream of egg yolks and mix well. Beat the egg whites unt
il very stiff and add the lemon mixture. Soft, covered with PVA film, refrigerat
e for at least 12 hours. Quindao INGREDIENTS 1 SMALL grated coconut 2 tbsp (tabl
espoons) butter 15 egg yolks ½ kg sugar Combine all ingredients and mix well wit
h whisk until mixture is smooth and homogeneous. Let stand, covered, for 1 hour.
Grease a pudding form, with butter and sprinkle with sugar. Put the dough, cove
r and let rest for 2 hours. Preheat the oven. Bake covered in a water bath. Remo
ve from oven and let cool. Unmold. Tiramisu INGREDIENTS (1kg =) 400 gr mascarpon
e 3 egg yolks 75 gr glaçucar
1 cup of hot espresso coffee 2.5 cups of hot strong coffee 40 ml brandy 240 g of
cracked champagne (1caixa +1 / 3) 20 gr of bitter cocoa powder Beat the egg yol
ks and sugar until frothy. Add the mascarpone and continue beating until creamy
with soft peaks. Mix coffee and brandy. Assemble the Tiramisu in a dish of mediu
m height. Cover the bottom of the dish with the biscuits soaked in coffee, put h
alf of the mascarpone cream and sprinkle with cocoa. Repeat, reversing the meani
ng of wafers. Sprinkle with plenty of cocoa. Refrigerate for at least 1 hour. Pi
g Heaven INGREDIENTS 200 ml water 500 gr sugar 16 egg yolks 3 clear 250 g ground
almonds 25 drops of almond extract Bring sugar and water to fire for 7 minutes,
to make point. Let cool. Mix the yolks and whites with the kernel and essence,
beating a little. Add the syrup and bring to simmer to thicken. Line a tin with
buttered greaseproof paper. Bake in moderate oven in a water bath, until golden.
Turn out and sprinkle with confectioners' sugar