Dulce de leche cheesecake

Dulce de leche cheesecake

SERVINGS: 10 

. Vegetable oil, for brushing

. 25 chocolate Oreo cookies crushed

. 1/4 cup light brown sugar

. 1/4 teaspoon cinnamon

. 4 tablespoons unsalted butter, melted

. 7 ounces fresh cream cheese (Philadelfia), softened

. 4 ounces of dulce de leche

. 1 1/2 cups heavy cream

. 1/3 cup plus 1/4 cup granulated sugar



1.Lightly brush a 10 individual pan with vegetable oil. In a food processor, pulse the Oreos cookies, brown sugar and cinnamon to fine crumbs. Add the butter and process until the crumbs are moistened. Press the crumbs over the bottom of the pans and refrigerate until firm, 30 minutes.

2. In a bowl, beat the cheese with the dulce de leche until creamed . Add the cream and beat until the mixture is very firm, about 3 minutes. Add 1/3 cup of the granulated sugar; beat until the mixture is smooth and slightly softened, about 2 minutes. Pour the batter over the crust. Refrigerate until well chilled, at least 5 hours or preferably overnight.

Run a small, thin knife around the edge of the springform pan and remove the ring.

Dulce de leche brownie

Dulce de leche brownie

SERVINGS:8



. 3 tablespoons unsalted butter, softened

. 3/4 cup sifted all-purpose flour

. 1/3 cup unsweetened cocoa,

. 3 ounces of dulce de leche

. 1/2 teaspoon baking powder

. 1/2 teaspoon salt

. 1 cup dark brown sugar

. 1 large egg

. 1 teaspoon pure vanilla extract

. 1 ounce semisweet chocolate, melted

. 1/4 cup unsweetened applesauce 

1.Preheat the oven to 350°. Butter a 9-inch square baking pan with 1/2 teaspoon of the butter. Sift together the flour, cocoa, baking powder and salt.

Using an electric mixer, beat the sugar and the remaining butter. Add the egg, the dulce de leche and vanilla and beat until fluffy. Beat in the chocolate, then the applesauce. Beat in the dry ingredients on low speed until combined. Spread the batter in the prepared pan. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool, then cut into squares.

Yogurt berries panna cotta

Yogurt berries panna cotta

SERVING 6
                        2 1/4 teaspoons unflavoured gelatin 
3 tablespoons water
1 cup heavy cream
1/3 cup sugar
1 vanilla bean (split and seeds scraped)
1 (16 ounce) container Greek yogurt
                5 oz of andiean jam


1. Sprinkle the gelatin into the water in a bowl and let sit until softened, about    5 minutes.
2. Bring the cream, sugar and vanilla seeds to a simmer in a small sauce pan until the sugar has dissolved.
3. Remove from heat and mix in the gelatin.
4. Whisk the yogurt in a bowl until smooth.
5. Whisk the cream into the yogurt.
6. Pour the mixture into 6 1/2 cup ramekins (or the equivalent) and chill in the fridge for at least 3 hours.
7. When ready to serve add some jam on top

Dulce de leche flan

“Dulce de leche flan”

SERVINGS: 6

.    2 1/2 cups whole milk

.    4 ounces of dulce de leche

.    1 medium cinnamon stick, broken

.    1 cup sugar

.    1/4 cup water

.    5 large eggs

         1. Preheat the oven to 300°. Set six 5- to 6-ounce ramekins or custard cups in a medium baking pan.

         2. In a medium saucepan, combine the milk, lemon peel and cinnamon stick and bring to a boil. Remove from the heat and let stand for 15 minutes; discard the lemon peel and cinnamon stick pieces.

         3. Meanwhile, in a small saucepan, cook 1/2 cup of the sugar with the water over moderately high heat, stirring just until the sugar dissolves. Lower the heat to moderate and let the sugar syrup simmer, without stirring, until a deep amber caramel forms, about 15 minutes. Immediately pour the caramel into the ramekins, tilting them as necessary to evenly coat the bottoms.

         4. In a large bowl, whisk the eggs with the remaining 1/2 cup of sugar. Slowly whisk in the warm milk, then strain through a fine sieve into a large measuring cup or a bowl. Pour the custard into the ramekins. Pour enough hot water into the baking pan to reach halfway up the sides of the ramekins. Bake for about 40 minutes, until a knife inserted into a flan comes out clean. Transfer the ramekins to a rack and let the flans cool to room temperature. Refrigerate the flans for at least 4 hours or overnight.

         5. To serve, run a thin knife around each flan. Top each flan with an inverted dessert plate and unmold, letting the caramel run over the flans. Serve at once.

MAKE AHEAD The flans can be refrigerated for up to 2 days in the ramekins.

Dulce de leche and strawberries doughnuts

Dulce de leche and strawberries doughnuts

SERVINGS: 6

STARTER

.    3/4 teaspoon active dry yeast

.    1/4 cup plus 1 tablespoon warm water

.    1/2 cup all-purpose flour

DOUGH

 3/4 teaspoon active dry yeast

 2 tablespoons milk, warmed

 1 cup plus 2 tablespoons flour

 1 teaspoon salt

 3 large egg yolks

 2 tablespoons unsalted butter, melted

3 tablespoons sugar

 JAM
 2  ounces of red raspberries jam
 8 ounces of dulce de leche

          Vegetable oil, for frying

          1.In a medium bowl, dissolve the yeast in the water. Mix in the flour. Cove with plastic and let rise in a warm place until doubled in bulk, 1 hour.

          2. In a standing mixer fitted with the dough hook, dissolve the yeast in the milk. Add the flour, salt, egg yolks, butter, sugar and the starter and mix until the dough forms a ball. Scrape the dough into a bowl, cover and let rise in a warm place until doubled in bulk, 1 hour.

          3.  Line a baking sheet with parchment paper. On a floured work surface, roll out the dough 1/2 inch thick. Stamp out 1-inch round doughnuts as close together as possible. Reroll the scraps and stamp out more doughnuts. Transfer the rounds to the baking sheet and cover with a damp cloth. Let stand for 15 minutes.

           In a saucepan, heat 1 inch of oil to 325°. Fry the doughnuts until golden, 2 minutes. Drain, then roll the doughnuts in sugar. Serve hot, with the raspberry jam and dulce de leche.

    As perfect snack serve it with a cup of delicious warm chocolate!

Chocolate Pot with Jam

 Chocolate Pot with Jam

• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 6 large egg yolks
• 6 ounces Mexican chocolate, preferably   Ibarra, finely  chopped
• 6 ounces bittersweet chocolate, finely chopped,plus shavings for garnish
• Unsweetened whipped cream, for serving
• 4 ounces of raspberries jam

(Andinean raspberries jam)

• In a medium saucepan, combine the whole milk with the heavy cream and bring to a simmer over moderately high heat.

In a small bowl, beat the egg yolks until combined. Slowly whisk in 1/2 cup of the hot milk, then transfer the mixture to the saucepan. Cook the custard over moderate heat, whisking constantly, until it is slightly thickened, about 2 minutes. Immediately add the finely chopped Mexican and bittersweet chocolate and remove the saucepan from the heat. Stir until the chocolate is completely melted, then strain the mixture through a fine sieve into a large glass measuring cup or bowl. Pour the a Little spoon of jam  into 6 small bowls add the chocolate mixture and refrigerate until the pots de crème are chilled, at least 6 hours or overnight. Serve the pots de crème with unsweetened whipped cream and chocolate shavings.