desserts in a shot glass! First of all ... HAPPY NEW YEAR! ... I hope you have had a good Christmas ... to me this time I really like ... especially children who are most in enjoy and do enjoy ... do not mess me more!
I want to show the desserts have been part of this Christmas ... I have no photos of those who did ... but recipes ... I found this blog looking for ideas ... My Blog Pitxos
a great discovery ... do not hesitate to visit because it has a very good recipe!
CHUPITO WHITE CHOCOLATE CREAM Ingredients: - 4 unsweetened natural yoghurt (I used the Greek sugar)
- 250 gr white chocolate (
- raspberry / balls of crunchy / 1 lime + 100 ml water +100 g sugar (depending on the chosen decoration)
Melt the chopped chocolate in the microwave in short bursts of power and stirring for Irlo 600W undoing double boiler or fire. métdo The first is faster but more dangerous if we are not very outstanding because the chocolate easily damaged if it reaches excessive temperatures.
As it melts, put in a bowl and whisk 4 yogurts a little rods. Add the chocolate while we beat with rods at a time. If the cold yogurt, chocolate harden you without joining yogurt there is a trick. Heat the whole in the microwave and if you take some yogurt temperature, will melt. Then there will only be cool again set in the fridge.
hour at room temperature before serving so they are not very cold because it will be thicker and less flavor. Serve in cups, bowls or cups to taste and depending on the comensales.Decorar with raspberries and a mint leaf, or crispy balls of chocolate, or make a caramel with sugar and lime juice. We put white chocolate chips.
I added the crushed digestive biscuit base ... and here the result ... I went with this amount about 25 shots (depending on vessel size)
Tiramisu CHUPITO
Ingredients: -
200 g sugar - 500 gr mascarpone cheese
- 150 ml
whipping cream - or savoiardi sponge fingers (I used soba)
- 250 ml of sweetened espresso
- 50gr. amaretto liqueur or Marsala (I have only sweet wine of porto and I am very rich)
- 50g of pure cocoa powder for the final coat (I use pure cocoa value without sugar)
-
icing sugar Preparation: prepare
very concentrated coffee and sugar. We add the liqueur. Let cool. Book.
On the other hand, whip the cream and mix firmly with mascarpone cheese that you previously beaten with sugar.
began to mount, placing the coffee on a tray by soaking a time long, nothing more and placing the first layer (for these vessels have shredded the sobaos). On top put a layer of cream cheese, sprinkle some cocoa and powdered sugar because cocoa is bitter (I skipped this step was, I forgot, but are also very rich), then another layer of sponge cake soaked in coffee (not you get very wet), another of cheese and the last of cocoa (although the picture was not there, I decorated it with chocolate shavings). Depends on the container where you serve, be two or three layers. And also depends on the thickness of the layer of cheese.
Here the result ... 20 to 25 cups (depending on size)
INTXAURSALSA (cream nuts)
Ingredients for 2 persons:
-1 / 2 l milk
- 80 gr sugar
- 100 gr grated
nuts - 1 / 2 cinnamon stick (I have of Madagascar, but boy, that serves you of cantalarana)
Fire Place all ingredients. With a rod to remove thickened and creamy. Note that the thick cool further. In about 20 minutes away. Cool.
I adorned with conguito is rather heavy but with the amount of a shot ... enough!
JIJONA nougat CHUPITO ALMOND CRISP
Ingredients for 10 people (I did half)
-
8 eggs - 1 small cup of sugar (do not pass because the nougat and contributes enough sweetness)
- 1 liter of 35% whipping cream
MG - 1 tablet
Jijona nougat - 1 chocolate bar
coverage - crunchy almond sprinkles
- mint leaves and red berries for garnish (raspberry, currant ....- not essential-)
- cake (can be bought, or make one single type Genoese)
- 4 sheets of gelatin neutral
Separate
yolks from the whites. Beat yolks strongly slowly adding sugar until you get light. Getting a fine homogeneous mixture.
book Beat the cream and cold until the end. Whip the egg whites and set aside.
Mash the almond paste with a little water (I did it with milk) to a thick cream and incorporate it into the yolks. Stir well. This is the only process that can be energetic movements and is the first for that. From here all incorporate what should be mixed gently to avoid falls. Then pour
whipped cream (which weighs more) mixed with outflanking a spatula or tongue, then add the egg whites until stiff (which are light and delicate) doing the same. Clearly put the end to get it to stay mounted and thus not the whisk or stir heavily. Place Preparedness
mold or mold, depending on if we want to cut rectangles or individual cakes. Let cool in refrigerator depending on the size of 2 to 5 hours.
MILK CHUPITO
CURLY E his is very good and very sweet ..... cold is well taken and the more rest next to the best cinnamon ... I found it on another blog ...
The pouch of desserts ... very interesting and I recommend ... I leave you the recipe ...
Ingredients: 1 can of condensed milk, 397 gr., 200 ml cream, 100 ml of milk, 100 ml of vodka (I'm still sweet wine), a few drops of vanilla essence, ½ pod vanilla, lemon peel (yellow part only) and a cinnamon stick.
(With these amounts out 600 ml.)
Put in a saucepan the milk, cinnamon, lemon peel and vanilla pod in half to open out the seeds, we bring to a boil and turn away from fuego.Dejamos stand at least 30 minutes strain before removing the cinnamon stick, lemon and sheath. If allowed to macerate with the cinnamon stick and lemon 24 hours it will taste better, more intense.
probeis I hope you ... then tell me .... MUAC!
