New Year Christmas Holidays Desserts

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Holidays Christmas New Year

VOLUME I

DESSERT

CHRISTMAS PAVLOVA .................................................................................... 3 PANA COTTA .................................................................................................... 6 ROMEO AND JULIET CHEESECAKE ............................................................. 10 CHOCOLATE VOLCANO................................................................................. 13 CHRISTMAS MOUSSE .................................................................................... 16 NEW YEAR CAKE ........................................................................................... 19 CHRISTHMAS TRUNK .................................................................................... 22 CHRISTMAS CHEESECAKE ........................................................................... 27 NAKED CAKE .................................................................................................. 29 NEW YEAR PAVÉ (FRENCH DESSERT)........................................................ 34

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CHRISTMAS PAVLOVA 3

180 grams of whites (approximately the whites of 6 eggs) 300 grams (1 and 1/2 cup) CRYSTAL SUGAR 18 grams (2 tablespoons) corn starch 15 ml (1 tablespoon) of LEMON JUICE or WHITE VINEGAR Seeds of 1 F VANILLA or 2 tablespoons of VANILLA EXTRACT A bit of salt

500 grams of FRESH CREAM 4 tablespoons SUGAR 1 tablespoon POWDER CINNAMON

RED FRUIT to decorate

Beat the egg whites in the mixer at medium-low speed until frothing begins. Add 1/3 of the sugar and beat for another 3 minutes. Add 1/3 more sugar and beat for another 3 minutes. Add the last part of the sugar and beat until the sugar dissolves completely. TIP: Always beat with medium-low speed and pass a little of the meringue between your fingers to see if the sugar has dissolved. Add the corn starch, lemon juice (or vinegar), vanilla extract or fava seeds and salt. Beat until all is mixed. Trace a 30 cm diameter disc onto a sheet of paper placed over a shape. With the help of a spatula, spread the meringue around the traced diameter, but only at the edges, forming a garland. With the help of a spatula, dig the center of the meringue, forming a corridor. The edges should be higher so you can put the whipped cream after ready. Bake for about 1h30 in a preheated oven at 120˚C. In half the time, turn the shape inside the oven. Turn off the oven, put a wooden spoon in the oven door and leave the meringue for at least 6 hours inside.

Bring the sour cream to a boil with the sugar and cinnamon. Once boiling, turn off the heat, transfer to a pot and cover with plastic film on contact. Store in refrigerator until freezing. Beat the cream until it is whipped. For the assembly, cut the cavity very gently to put the cream, but attention: the pavlova needs to be stuffed just in time to serve! Only then will it keep all the textures delicious - crispness and creaminess together. Arrange the cream on the pavlova and garnish with the red berries of your choice. Serve right away and enjoy!

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PANA COTTA 6

WHITE CHOCOLATE

300 grams of WHITE CHOCOLATE FORM OF ACETATE in the form of Christmas ball EDIBLE GOLDEN POT RUM

PANNA COTTA

200 ml of FRESH OR CREAM MILK CREAM 50 ml of MILK 40 grams of SUGAR 3 grams of SWEETNESS POWDER GELATINE

STRAWBERRY SAUCE

650 grams of STRAWBERRY 150 grams of SUGAR 50 ml of RUM 125 grams of CASHEW NUT

Method of preparation

PANNA COTTA

Hydrate the gelatin following the instructions on the package. Then, combine the milk, fresh cream and sugar in a pan. Mix and bring to low heat until it starts to raise balls (not to boil). Remove a ladle from the cream and pour into the gelatin so that it dissolves well, then return this mixture to the rest of the pan. Stir everything again and turn it off. Let cool well, for about 40 minutes outside the refrigerator to not harden. We want the mixture to cool enough so that it does not melt our chocolate sprinkles afterwards.

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WHITE CHOCOLATE Season the white chocolate to use. Spread a layer of chocolate in the foil and allow to harden, then pass a second layer. Make sure your cone is not too thin: ideally, each half should have 25 grams of chocolate. After it hardens, unmold and set aside in the refrigerator. With Panna Cotta totally cool, pack your chocolate in a pot with a washcloth underneath to support it; so they will be supported not to overturn. Pour the panna cotta carefully into the nuts. Refrigerate for at least 2 hours.

STRAWBERRY SAUCE

Sanitize the strawberries by taking out the green part and rinsing well. Then place in a saucepan next to the sugar and rum. Cook over low heat until the strawberry is grind, remove from heat and let cool. After cool, whisk in the blender, add the chopped cashew nuts and set aside.

ASSEMBLY

Time to join the halves and turn into a beautiful Christmas ball! To do this, melt some white chocolate and scatter the edges on both sides of the cone, then join the halves and hold for a few seconds. Return to refrigerator to set well for approximately 10 minutes. Put the strawberry syrup on the plates. Then take the panna cotta from the refrigerator. Add the rum with a little golden powder and put in a spray bottle. Sprinkle on the Christmas balls, wait to drain the excess and position each ball in the center of a plate. Serve and impress!

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ROMEO AND JULIET CHEESECAKE 10

200 grams of BISCUIT 100 grams of NUTS 150 grams of BUTTER 1 kg and 200 grams of CREAM CHEESE 2 cups REFINED SUGAR 2 tablespoons WHEAT FLOUR 2 tablespoons of VANILLA EXTRACT 6 EGGS

300 grams of GUAVA JAM

300 grams of GUAVA PASTE cut into cubes

On the processor, beat the walnuts with the cookie until it turns into a flour. Add the butter and beat until all is well mixed. Throw all the mixture into a 6-inch (21 cm) shape with a false bottom, forming the entire base of the cheesecake tightening well and rising with the dough on the side of the shape as well. This way you will have a rustic and super beautiful look. Once ready, bake at 180ºC for about 10 minutes. Remove from the oven and let cool.

With all ingredients at room temperature, start mixing the cream cheese with the sugar, flour and vanilla extract. Mix everything very well and add the eggs one by one. Do not beat too hard to aerate the dough. When everything is homogeneous it is ready. Roll the dough over the base and bake in a preheated oven at 180.º C in a water bath for 3 hours. Turn off the oven and let the cheesecake cool inside it. When cool take it to the refrigerator and let it chill for at least 4 hours.

Remove the cheesecake from the shape, cover with guava jelly and garnish with guava squares and mint leaves.

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CHOCOLATE VOLCANO 13

PANETTONE / CHOCOTTONE VOLCANO

A unit of PANETTONE or CHOCOTTONE 1 + 1/2 cup of MILK CREAM 450 grams of CHOCOLATE 50% cocoa 3 tablespoons WHISKEY 50 grams of CHOCOLATE 150 grams of CHOCOLATE to decorate

Bring the sour cream into a saucepan. Add the chocolate and stir continuously until the mixture is completely homogeneous. Add the whiskey, mix well and set aside.

ASSEMBLY OF THE PANETTONE VOLCANO

Make a hole in the bottom of the chocottone and set aside the dough - you will need the base to close it later. Pour all the chocolate cream into the chocottone and then close with the dough base. Pack the chocottone with plastic film so that it is firm and then melt the 50 grams of chocolate. Spread over any chocottone background. The chocolate will stiffen, so that the filling will not leak when you turn the chocottone. Take to the freezer for 20 minutes.

Remove the chocottone from the freezer, turn it on a serving plate

and garnish with the 150 grams of melted chocolate. Finish with confectionery and serve with ice cream. Enjoy yourself!

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CHRISTMAS MOUSSE 16

1 pack of RASPBERRY GELATINE 250ml of WATER to hydrate the gelatin 250ml of COLD WATER

250ml FRESH MILK CREAM 1 tablespoon REFINED SUGAR 1/2 VANILLA or 1 TABLE OF ESSENCE OF VANILLA

RASPBERRIES

Dissolve the gelatin in the warm water and as soon as it is very homogeneous, add the cold water. Mix well, put into pots and bring to refrigerator for 5 hours.

Beat the fresh cream with the sugar and the vanilla until reaching the point of whipped cream. incorporate the sugar and the vanilla. Remove the jellies from the refrigerator and add the whipped cream with the aid of a pastry bag. Decorate. Enjoy!

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NEW YEAR CAKE 19

300 ml of MILK 4 teaspoons of SOLUBLE COFFEE 360 grams of SUGAR 2 tablespoons CHOCOLATE POWDER 1 cup GRAPES 1 cup of CHERRY WITH MARRASQUINO 50 ml of RUM to soak the raisins 100 grams of BUTTER WITHOUT SALT 1 teaspoon of VANILLA 2 EGGS 240 grams of sifted WHEAT FLOUR 1/2 teaspoon of SODIUM BICARBONATE 1/2 teaspoon of BAKING POWDER

1/2 teaspoon of SALT 1 teaspoon ground cinnamon 1 teaspoon powdered sugar 1/2 teaspoon grated nutmeg 20

Preheat oven to 220 ° C. Put the raisins in a cup and fill with the rum so that they soften and absorb the flavor. Book it. Heat the milk and add the soluble coffee and chocolate powder. Book it. In a bowl, sift together the wheat flour, baking soda, baking powder, salt, cinnamon powder and grated nutmeg. In the mixer, beat the butter and sugar until it forms a very creamy cream. Add the vanilla and then the eggs, one at a time. Then alternate on the mixer a little of the milk mixture and a little of the flour mixture, beating at low speed. Drain the raisins and add to the dough as well as the chopped cherries in half. Mix with a spatula. Lightly bake and sprinkle with powdered cocoa for about 1 hour and 10 minutes, or until you put the toothpick on the cake and it comes out clean. Garnish with cherries or sprinkle icing sugar on top.

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CHRISTHMAS TRUNK 22

450 grams of CHOCOLATE 50% 500 ml MILK CREAM (fresh, canned, canned or cream) 50 grams of SUGAR 100 grams of SALT BUTTER

6 units of WHITES 90 grams of SUGAR 3 units of YOLKS A bit of salt 1 tablespoon of VANILLA EXTRACT or ESSENCE 4 tablespoons WHEAT FLOUR 4 tablespoons COCOA POWDER 1/2 teaspoon of SODIUM BICARBONATE

90 grams of OIL NATURAL CHERRIES

2 units (50g) of WHITES 100 grams of REFINED SUGAR 1 teaspoon LEMON JUICE

60 grams of PISTACHE COCOA POWDER PASTRY SUGAR

Put the chopped chocolate in the blender and set aside. Warm the cream with the sugar (do not need to boil) and pour over the chocolate. Cover the blender and wait 3 minutes before hitting the mix. When the cream is homogeneous, add the frozen butter and cut into cubes while the blender is turned on. Transfer the cream to a bowl, cover with plastic film on contact and set aside in the refrigerator for 3 hours. Beat the egg whites until they start to froth. Add 1/3 of the sugar and continue to beat. When the mixture turns whitish, add another third of the sugar. Repeat the process with the last part of the sugar. Add the egg yolks one by one, mixing well with each addition. Add the pinch of salt and the vanilla extract. Above all, sift the dry ones: flour, cocoa and baking soda. Mix gently with fouet. Finally, add the oil and mix until a homogeneous mass is obtained. Pour the dough into a 30 x 40 cm shape, lined with buttered paper. Then bake in a preheated oven at 180˚C for approximately 7 minutes. TIP: Remove the cake from the oven as soon as you notice that the dough

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does not stick to your fingers, otherwise it will become very brittle. Roll a knife on the edges of the shape to break and transfer the cake with the baking paper to dry on a rack (about 5 to 10 minutes). Then sieve impalpable sugar over the entire surface of the cake. Arrange another sheet of buttered paper over the impalpable layer of sugar, another grid over and invert the cake. Then remove the sheet of paper that was stuck in the dough and begin the assembly. Use the hand mixer to aerate the ganache (but do not hit too hard so the mixture does not fill). Spread a uniform layer across the surface of the cake, leaving only one of the smaller edges without ganache. On the smaller edge, form a row of fresh pitted cherries. Start rolling up this tip with the help of the foil - make sure the rocambole is firmly in place. Cut one end of the rocambole about 3 cm thick (it will be part of the trunk) and set aside. Transfer the rocambole to a serving board and pass ganache across the surface. Fit the slice you had reserved on one of the sides and cover with ganache as well. Use a toothpick and form the wood shafts on the ganache. TIP: Watch the video to understand how to do the assembly. Take the log to the refrigerator while preparing the mushrooms.

Beat the egg whites until they start to froth slightly. Add 1/3 of the sugar and beat on medium speed until a bright white mixture (about 3 minutes) is obtained. Add the remaining sugar and lemon juice and continue beating until the meringue is on firm peaks.

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Transfer the meringue to a 6-piece round baking sack. In a shape covered with butter paper, make two types of drawing: Squeeze the pastry bag at the same time as you pull it up, until it forms a base about 2 to 3 inches high with a pin. TIP: Do not worry if some come out different from others, that's the mushroom's grace. Form small balls as if they were macaroni, but a little chubby. Make these balls too irregular, bigger ones, smaller ones. Bake at 90˚C for one hour. Then, turn the oven off and place a wooden spoon on the oven door, leaving it ajar. Leave it for one to two hours so the mushrooms dry well. When it comes to assembling, make a little hole using a carefully pasted spout at the base of the mushroom head and attach the long bases to the head. Then just sift some cocoa powder and powdered sugar over the mushrooms.

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CHRISTMAS CHEESECAKE 27

200 grams of CINNAMON BISCUIT or the biscuit of your choice 100 grams of BUTTER without salt 1 kg of CREAM CHEESE PHILADELPHIA 300 grams of SUGAR 100 ml of MILK Shreds of 2 LEMONS JUICE OF 1 LEMON 1 tablespoon of VANILLA EXTRACT 1 pinch of SAL 6 eggs

270 grams of RASPBERRY JELLY or red fruits 75 ml of WATER 200 grams of RASPBERRY or red fruits 28 Grease the shape, put a paper in the bottom and grease the paper. Process the cookies. Melt the butter. Mix and put into shape by squeezing the dough with a spoon. Bake for 10 minutes at 180oC. Let cool.

Prepare a water bath in a large shape already placed inside the oven. Heat the oven to 170ºC. With all ingredients at room temperature, beat everything but the eggs. Add eggs 2 at a time, beating until blended. Cover the bottom of the shape with foil. Throw the mixture over. As my shape is 8 cm high and 23 cm in diameter I bake my cheesecake for 2 and a half hours, however if your shape is wider and / or shorter this time may drop considerably. In this case keep an eye out for 1 hour and 10 minutes of cooking. The TIP here is, your cheesecake will be ready when you swing the shape and the middle move but the surroundings stand still. Then turn off the oven and let the door slightly open for 1 hour, with the cheesecake inside. Remove from the water bath and allow to cool on top of the stove. When cool, place in refrigerator for at least 8 hours. Bring the ingredients of the syrup to a boil and give a lightly thickened. Let cool and throw over the cheesecake. Serve with raspberries or red fruits.

NAKED CAKE 29

NUT CAKE

5 EGGS 1 + 1/4 cup SUGAR 1 cup of GREEK YOGHURT 1/2 cup of HONEY 1 + 3/4 cup WHEAT FLOUR 1 cup NUTS FLOUR (just process the nuts until they turn flour) 4 teaspoons of BAKING POWDER 3/4 teaspoon of SALT 1 tablespoon of VANILLA EXTRACT or 1/2 tablespoon of essence 3/4 cup VEGETABLE OIL

600 grams of CHEESE MASCARPONE or RICOTA CREAM or CREAM CHEESE 4 tablespoons SUGAR 1/4 cup HONEY 1 + 1/2 cup FRESH MILK CREAM 2 tablespoons of WHISKEY 100 grams of CANDIED FRUITS 100 grams of CHERRIES TO MARRASQUINO

Beat the eggs with the sugar until the mixture is creamy and whitish. Add the Greek yogurt and honey, mixing well. Sift the wheat flour and add the other dry ingredients in a bowl. Add them to the mixture of eggs and sugar. Beat until the dough is homogeneous and then add the vanilla extract and the oil. Beat to incorporate. Divide the dough into two 21 cm, greased and floured shapes, and bake in a preheated oven at 180˚C for about 1 hour or until a toothpick inserted in the center of the cake comes out clean. Beat mascarpone with sugar and honey. Reserve it. In another container, whip the fresh cream into whipped cream. Add the mascarpone to the whipped cream and, by tapping the mixer, add the whiskey. Add the candied fruits and chopped cherries to the cream. Arrange the cake on the serving plate and begin the assembly. Spread a generous layer of filling over it and then place the second cake. Spread more stuffing and garnish with 30 grams of pistachio or any other oilseed of your choice, cherries and raspberries. Finish with a little honey and enjoy

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100 grams of BUTTER cut into 2.5 cm cubes 45 grams of BROWN SUGAR 1 tablespoon COCOA POWDER 100% 3 EGGS at room temperature 90 grams WHEAT FLOUR 1 teaspoon of SALT 135 grams of SUGAR 1 teaspoon of VANILLA EXTRACT 145 grams of half-chopped CHOCOLATE

FOR ASSEMBLY

500 ml FRESH MILK CREAM or CHANTILLY ready 3 tablespoons SUGAR STRAWBERRIES

Preheat the oven to 180 ° C. Line the bottom with paper. Pass the butter, too, on the paper. In a medium bowl, combine the flour, salt and cocoa powder. Place the chocolate and butter in a large bowl in a water bath. Stir occasionally until the chocolate and butter melt and become unified. Turn off the heat, but leave the bowl still in the water bath and add the two sugars. Stir until smooth. Remove the bowl from the water bath. The mixture should be at room temperature. Add the three eggs in the chocolate and butter mixture and stir until uniform. Add the vanilla extract and stir until combined. Do not over-beat the dough at

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this stage, or your squares will be too heavy. Cover the dough with the flour mixture, salt and cocoa. Using a spatula (not a batter), wrap the dry ingredients in the wet ingredients until they are completely homogenized. Pour the batter into the prepared form. Smooth the top with a spatula. Bake approximately 12 to 15 minutes, rotating the shape in half the time. Use a toothpick to make sure the brownie is ready. Remember that the toothpick does not need to come out clean like on a regular cake, but neither can liquid come out. Remove from the oven and let cool! Beat the fresh cream with the sugar until whipped cream. Place the whipped cream in a 6-piece round-bottomed confectionery bag. Cut disks 6cm in diameter into the brownie, with the help of a round cookie cutter. Make haloes with the whipped cream on top of the brownie disks. Cut the strawberry leaves and place a strawberry on top of each brownie. Make a ball with the whipped cream on top of the strawberry, to form the pompom ball of Santa's hat. Have fun and serve.

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NEW YEAR PAVÉ (FRENCH DESSERT) 34

500 ml of MILK 65 + 65 grams of SUGAR 6 YOLKS 40 grams of CORN STARCH 150 ml of MILK

180 grams of chopped CHOCOLATE

200 grams of toasted and salted CHESTNUT 150 grams of SUGAR 800 ml of MILK 70 grams of corn starch

500 grams of FRESH OR CREAM MILK CREAM 5 tablespoons SUGAR 2 tablespoons of WHISKEY

7 CHOCOLATE cut in half 6 CHOCOLATE chopped

In a pan, add the 500 ml of milk with 65 grams of sugar. Bring to medium heat to warm. Add the egg yolks, the other 65 grams of sugar and the cornstarch in another bowl. Mix well. Throw the hot milk over the egg mixture, stirring constantly. Return the mixture to the pan and bring to medium heat, stirring constantly. In another saucepan, heat the 150 ml milk and then add the bitter chocolate. Mix the melted chocolate in the egg yolk cream and beat with the mixer to cool and aerate the cream of the pavé. Serve the cream on the platter and decorate the sides with chocolates cut in half. In the center, form a layer of chopped chocolates.

Process the cashew nut. Then, add the cashew flour, sugar and milk in a pan. TIP: Reserve a small amount of milk to dissolve all the cornstarch before adding it to the pan.

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Add the dissolved corn starch and bring the mixture to the fire, stirring constantly. When the cream begins to boil, count 3 minutes without stopping to stir. Turn off the heat, transfer the cream to a bowl and use the mixer to whip and aerate the cream. Serve the cream over the layer of chopped chocolates. Refrigerate until frozen.

Beat fresh cream with sugar and whiskey in whipped cream. Serve the whipped cream on the last layer of the pavé, and decorate with chocolate sand chopped chocolates. Enjoy every spoon!

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