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DESSERTS

GUAVA MOUSSE

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GUAVA MOUSSE

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Ingredients

  • 7 oz. guava pulp
  • 8 oz. softened cream cheese
  • ⅓ cup sugar
  • ¼ cup water
  • 1 sachet unflavored gelatin
  • ½ cup heavy cream whipped until stiff

Instructions 

  • In a medium container add the cream cheese. With the help of a wire whisk, beat the cream cheese until smooth, add the sugar, mix until smooth and creamy. Add the guava pulp and mix.
  • In a microwave-safe mug, add the water, the unflavored gelatin and cook for 30 seconds. Add to the guava mixture and mix quickly.
  • Beat the heavy cream with a wire whisk until it rises and is creamy to the point of snow. Add to the guava mixture in an enveloping form. Leave in the refrigerator for at least 1 hour. Pour the mixture into a pastry bag using your favorite tip and fill the glasses with the guava mousse. Garnish with peppermint leaves or use pieces of guava.
Course: Dessert
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DESSERTS

CHOCOLATE COVERED STRAWBERRIES CHEESECAKE BITES

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CHOCOLATE COVERED STRAWBERRIES CHEESECAKE BITES

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Prep Time 10 minutes
Servings 28 Servings

Ingredients

  • 1 sachet of unflavored gelatin
  • ¼ cup water
  • ½ cup heavy cream
  • ½ cup strawberries (chopped)
  • 8 oz. cream cheese
  • ½ cup granulated sugar
  • 1 cup sour cream
  • 1 tbsp. vanilla extract

Chocolate cover:

  • 1 cup dark chocolate chips
  • 2 tbsp. shortening or coconut oil

Instructions 

  • Prepare the cheesecake: In a microwave-safe mug, add the unflavored gelatin and dissolve with the water. Heat in the microwave for 30 seconds. Mix and let cool.
  • In the food processor, mix the cream cheese with the granulated sugar, strawberries and sour cream until creamy. Then add the gelatin and mix for a few seconds.
  • Pour the cheesecake mixture into 1½-ounce cups, cover with a sheet of aluminum foil, make an incision in the center of the paper in each cup, and insert a scoop or spoon. Put in the freezer for at least 4-5 hours.
  • Prepare the deck. In a microwave safe mug, add the dark chocolate chips with the coconut oil or butter. Heat for 40 seconds. Remove from the microwave and mix quickly until the chocolate is melted. Let cool and then cover each cheesecake popsicle with the melted chocolate.
  • Little ear. You can decorate with chopped walnuts.
Course: Dessert
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DESSERTS

COCONUT PUDDING

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COCONUT PUDDING

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Prep Time 10 minutes
Cook Time 20 minutes

Ingredients

  • 2 cans of 13.5 oz. coconut milk
  • ½ cup fresh milk
  • ½ cup sugar
  • 2 cinnamon sticks
  • ½ cup cornstarch (cornstarch)
  • cinnamon powder to decorate

Instructions 

  • In a medium saucepan add the coconut milk, sugar, sliced ​​cinnamon and cook for several minutes until boiling.
  • In a cup mix the cornstarch (cornstarch) with the fresh milk and pour into the saucepan, beating constantly with a wire whisk and cook until thick. Remove the cinnamon sticks.
  • Serve the tembleque in glasses or glasses, letting it rest. Decorate with cinnamon powder. Leave in the refrigerator until serving time.
  • NOTE: If you like a thicker consistency, you can use up to 2/3 cup of cornstarch.
Course: Dessert
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DESSERTS

TIERRITA

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TIERRITA

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Prep Time 15 minutes
Servings 16 Servings

Equipment

  • 16 glass molds in 2 ½ oz. pots

Ingredients

  • 1 box instant vanilla pudding
  • 1 ½ cup milk
  • 1 pkg 8 oz. cream cheese
  • ½ cup milk
  • ¼ cup confection sugar
  • 1 sachet unflavored gelatin
  • ¼ cup water
  • 1 cup heavy cream (whipped)
  • 16 oz. crushed chocolate chip cookies
  • sweets in the shape of little flowers and worms

Instructions 

  • In a medium microwave-safe container, mix the instant pudding with the milk. Cook at maximum temperature (high) for 2-3 minutes. Let cool.
  • In the food processor, mix the cream cheese with the confectioners' sugar until creamy. In a microwave container mix the gelatin with the water and cook at medium heat for 30 seconds and add to the pudding mixture. Leave in the refrigerator for at least 1 hour. Then add the heavy cream in an enveloping way.
  • Put ½ tablespoon of the crushed cookies into each mold. Pour the mixture into each mold and cover with the rest of the crushed cookies. Decorate with sweets in the shape of flowers, worms or your favorite candy.
  • Leave in the refrigerator until serving time.
Course: Dessert
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DESSERTS

TIRAMISU

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TIRAMISU

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Prep Time 20 minutes
Servings 12 Servings

Ingredients

  • 8 oz. mascarpone cheese
  • 8 oz. plain yogurt
  • ½ cup sugar
  • 1 tsp. vanilla extract
  • ¼ cup brewed coffee (strong)
  • 2 tbsp. coffee liquor
  • 1 tsp. brandy
  • 1 sachet unflavored gelatin
  • ¼ cup water
  • 1 cup heavy whipping cream, whipped
  • grated cocoa or chocolate
  • Lady Finger cookies

Instructions 

  • In the food processor, mix the mascarpone cheese, yogurt with the sugar, vanilla, coffee and liqueurs until creamy.
  • In a microwave-safe mug, mix the unflavored gelatin with the water and heat in the microwave for 30 seconds. Pour the gelatin into the cheese and yogurt mixture and then add the whipped cream in an envelope.
  • Prepare the Tiramisu in 2 oz glass cups. In the bottom of a glass, place pieces of the Lady Finger cookies, then add a splash of coffee liqueur and then add half of the cheese and yogurt mixture and then sprinkle with cocoa powder.
  • Place other pieces of Lady Finger cookies and add a splash of coffee liqueur, add a mixture of cheese and yogurt and finish decorating with cocoa powder.
  • Repeat the procedure for each glass. Leave in the refrigerator until serving time. Decorate with chocolate chips and / or chocolate cookies.
  • Orejita: You can add coffee liqueur on the Lady Finger in a glass.
Course: Dessert
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