Raspberry mousse

For: 4 persons
Difficulty: low

INGREDIENTS:

• 400 g raspberry
• 150g sugar
• 3 egg whites
• 300 ml fresh cream
• icing sugar

PREPARATION:

Whisk 300 g of raspberry with sugar until you obtain a smooth puree.

Mounted in a bowl with an electric mixer the egg whites until they become frothy and add the puree, stirring from bottom to top. Whip the fresh cream and add the mixture obtained before. Put everything in 4 glasses and let it in the fridge for 2 hours. 

Decorate with the remaining raspberry.

Summer plumcake

For :8 persons
Difficulty :low

INGREDIENTS:

• 250g flour
• 250g butter
• 4 eggs
• 500 g apricots
• 270 g icing sugar
• 1 teaspoon cocoa powder
• 1 teaspoon baking powder

PREPARATION:

Divide the apricots in hakf and remove the crux, cut them into pieces and sprinkle 2 tablespoons of flour.Mix the butter with the sugar, adding the eggs , the remaining flour,the cocoa powder and baking powder.Pour half into a mold, adding the cuted apricots and on the pour the remaining mixture.Bake for  50min at 180 degrees.

Let it to cool and dust it with icing sugar.

English cup with fruits

For: 6 persons
Difficulty: medium

INGREDIENTS:

• 24 savoiardi biscuits
• 400g raspberry jam
• 300g cream
• 150g icing sugar
• 2 tablespoon hazelnuts
• 1 orange juice
• 1 small glass of orange liqueur
• 6 peaches in syrup
• 400 ml milk
• 100g sugar
• 4 yolks
• 40 g flour
• vanilla
• cocoa
• candied cherries

PREPARATION:

Boil the milk with the vanilla.Whip the egg yolks with the sugar, adding the flour at the end. Pout the milk with the vanilla and let thicken on flame.

Whip the cream with the icing sugar until it becomes firm , and let it in the firdge.Mix the orange juice with the liqueur and soak the biscuits. With a part of these  coated the walls and the bottom of a transparent cup;then alternating the layers with the jam, the cream, the slaces of peaches , the hazelnuts and the wet biscuits. At the end complete with a layer of whipped cream.Let it in the fridge for 2-3 hours and then add the candied cherries.

Parfait with strawberries

For :4 persons
Difficulty : low

INGREDIENTS:

• 500 g mascarpone cheese
• 100g savoiardi biscuits
• 50 g icing sugar
• 900 ml milk
• 6 g gelatin sheets
• vanilla
• 350g strawberries
• granulated sugar
• 1 lemon
• 2 tablespoons rum

PREPARATION:

Cut in half the straweberries and add lemon juice and granulated sugar.Put the gelatin sheests in cold water. Stir with the whisk the mascarpone cheese with the vanilla and the icing sugar. Squeeze the gelatin and add it to the milk, let it dissolve. Mix it with the mascarpone cream.

Place the strawberry juice in a bowl with rum and soak the sponge fingers.Arrange it in a cake tin , cover with the strawberries cut in half and the mascarpone cream. Let it in the fridge for 3 hours.

Vanilla pudding

For: 4 persons
Difficulty: low

INGREDIENTS:

• 1glass and half of milk
• 2 eggs
• 2  tablespoons of sugar
• liquid sweetener and vanilla

PREPARATION:

Beat the eggs with the liwuid sweetener until they become foamy.Stir with a wooden spoon and add the milk and a teaspoon of vanilla.Prepare liquid caramel with sugar (warmed with a few  drops of water or lemon)  and with this line a pudding mold and add the creme. Cook in a double boiler at 180 degrees for 1 hour.Let it cool and arrange on a plate.

Cake filled with eggnog and strawberries

For: 6 persons
Difficulty: medium

INGREDIENTS:

• 600 g "bread of angels"

for the eggnog:

• 4 yolks
• 100g sugar
• 10g flour
• 450 ml white wine
• 400ml whipping cream
• 30g cocoa powder
• 300g strawberries
• 1 banana
• 1/2 lemon(just the juice)
• 50g icing sugar

PREPARATION:

For the "bread of angels" you nedd 10 egss whites mixed with 200 g icing sugar: when the compound become foamy add a teaspoon of baking powder and 120 g flour little at the time. At the end add vanilla essence.

Pour the mixture into a round mold and bake for 60min at 165 degrees.

For the eggnog: whip the 4 egg yolks with the sugar in a bowl for 5 min.After that add the flour a little at a time and the white wine and cook in a double boiler for 15 min. Remove from the heat and let it cool, stirring constantly.

Mounted in another bowl the whipping cream and combined with the cream little at a time from the bottom upwards.Take 1/3 from the compound and mix it with the cocoa powder.

Cut into slices the strawberries and the banana on which pour the lemone juice to keep it blacked.

Cut into 3 -4  shares the "bread of angels" . Place the base on the plate and spread 1/2 of eggnog dabbimg the strawberries slices , place the 2 shares and spread the chocolate cream on which put the banana slices: add the 3 shares spreding the other half of eggnog cream and the strawberries slices. Finally add the last part of "bread of angels"and cover with icing sugar and with slices of banana and strawberry

.

Puff of fruit and vanilla pudding

For: 4 persons
Difficulty: low

INGREDIENTS:

• 1 fresh pasta dough
• 1 vanilla pudding
• 300g milk
• 1 melon
• 400 g raspberries
• 60 g shelled pistachios
• 1 yolk
• icing sugar

PREPARATION:

Line a rectangular mold with the dough, left on his card, and prick the bottom with a fork. Cover the dough with aluminum, fill it with dried vegetables and brush the edge with beaten egg yolk and a small cup of milk. Bake it for 15 min at 200 degrees.Eliminated the vegetables and aluminum and cook for another 5 min.

Prepare the pudding followinf the instruction of the pack, with the milk and sugar.Pour it into the dough and let it in the fridge. Blanch the pistachios, rinse the raspberries, clean the melon and cut the flesh into slices and mix everything.Distribute it on the vanilla pudding and serve with a light sprinkling of icing sugar

Cake with chocolate figs and cedar with white chocolate sauce

For: 8 persons
Difficulty: medium

INGREDIENTS:
for the cake:

• 130g butter
• 230g sugar
• 2 eggs
• 185 g flour
• 40 g cocoa powder
• 185 ml fresh milk
• 120g dried figs
• 60g candied citron
• 1 teaspoon of baking powder

for the sauce:

• 100g white chocolate
• 50 ml fresh cream
• nutmeg

PREPARATION:

Mount 120g soft butter and the sugar, add the eggs one at the time, the flour, baking powder, cocoa powder and the milk until you get a smooth, soft dough.Cut the figs and the candied citron and put them in the compound . 

In a buttered mold pour the cake and bake it for 45 min at 180 degrees.Meanwhile , heat the fresh cream and remove from the heat, add the white chocolate and slam to  homogenize.

Unmold the cake , let it cool and cut it into slices. 

Serve with the white chocolate sauce .

Covered walnut cake

For : 6 persons
Difficulty:  medium

INGREDIENTS:
for the cake:

• 185 g butter
• 185 g flour
• 100 g walnuts
• 95 g icing sugar
• 6 tablespoons fresh milk
• 2 eggs
• 1 teaspoon baking powder
• salt

for the covered:

• 120 g milk chocolate
• 15g butter

PREPARATION:

Assemble quickly the butter with the sugar, gradually adding the beaten eggs, the flour ,the baking powder and the fresh milk, Chopped with a knife 60g of walnuts and put them in the compound.Pour the mixture into a floured mold and bake it for 35 min at 180 degrees.
Meanwhile melt the chocolate and the butter in a double boiler.
As soon as the cake will be ready let it cool.Pour the glaze spreading it with a spatula and finish with the rest of the chopped walnuts.

Brownie cheesecake with raspberry sauce

For: 6 persons
Difficulty: low

INGREDIENTS:
for the brownie:

• 3eggs
• 190 g sugar
• 125 g dark chocolate
• 125g butter
• 150g flour
• vanilla

for the cheescake:

• 200g robiola ( is an Italian soft-ripened cheese)
• 150g ricotta cheese
• 75g fresh cream
• 20g greek yogurt
• 100g sugar
• vanilla
• 1/4 teaspoon flour
• 1 untreated lemon

for the raspberry sauce:

• 200g raspberry
• 100g icing sugar
• 1 lemon

PREPARATION:

Separately in a double boiler, melt the dark chocolate and the butter.Whisk the eggs and sugar, adding the choccolate ,the butter ,the flour and the vanilla.Line a square baking pan with parchment paper, pour the mixture and level the surface.

Mix all the ingredients for the  cheescake with grated lemon rind and the vanilla.Pour the cream gently on the brownie without the 2 being mixed. Bake it for 20-25 min at 180degrees.

Blend the raspberry, incorporate the sugar and the filtered juice of lemon.

Serve the cold sweet accompanying it with the sauce.

Puff pastry with fruit

For : 8 persons
Difficulty : medium

INGREDIENTS:

• 400g ready puff pastry
• 5 yolks
• 120g granulated sugar
• 150ml dry Marsala (wine)
• 1 tablespoon cornstarch
• 150g fresh cream 
• 1 bunch black grapes
• 2 tablespoons icing sugar 
• flour

PREPARATION:
Flour the work surface ,roll out the puff pastry (thin) and cut it in to 3 pieces of 18 x 30 cm.
Bake each one for 15 min at 200 degrees.Into a pan whip the yolks and sugar until they will be frothy,add the cornstarch ,the wine and  thicken them over low heat stirring constantly.
Let it cool stirring once in a while and  add the fresh cream. Put one puff pastry and add the cream ,putting on a layer of grapes cut in half and repeat with all the puff pastry and the cream .Let it in the fridge for at least 1h.Serve with icing sugar on top and decorate with some grapes .

Hazelnut praline

For: 4 persons
Difficulty: low

INGREDIENTS:

• 150g milk chocolate
• 2 tablespoons fresh cream
• 100 g peeled hazelnuts

PREPARATION:

Toast the hazelnuts in a frying pan,let it to cool and choopped the hazelnuts.Melt the chocolate in a double boiler.Add the hazelnuts and the fresh cream.Mix together and break down in a roasting pan and then cut them subsequently. Let it cool in the fridge and serve.

Trifle in dark cup

For : 4 persons
Difficulty: low


INGREDIENTS:
 for trifle:

• 300g sponge cake
• 4 tablespoons of Alchermes(or any type of liquor)
• 80g sugar
• 70 g dark chocolate

for the cream:

• 250 ml milk
• 2 yolks
• 60 g sugar
• 30 g flour
• 1 teaspoon of vanilla extract

PREPARATION:

Whip the yolks and the sugar until you obtain a soft cream, add the flour and the vanilla extract.Heat the milk in a bowl and pour it on the compound.Put the cream back  on the stove over low heat for at least 5 min.

Dissolve the sugar with 200 ml of water, add the liquor and let it to cool.Wet the sponge cake with the syrup.Melt the chocolate in a double boiler.Compose the trifle altering the cream, the sponge cake and the melted chocolate.Let it in the fridge for at least 2 h.

Mini charlotte with milk chocolate

For: 4 persons

Difficulty: low


INGREDIENTS:
 for the charlotte:

• 230 g milk chocolate
• 150 g sugar
• 150 ml fresh cream
• 20 savoiardi biscuits
• 4 eggs
• 4 tablespoons liqueur to the  orange flowers

PREPARATION:

Prepared 4 small molds with baking paper..Lengthen the liqueur with a little water and put the savoiardi biscuits in it.Cut according to the height of the sides mols.Melt the chocolate and integrate the fresh cream.Separate the yolks from the whites:whp the egg whites whit a pinch of salt by combining the sugar gradually and the yolks to the chocolate cream.Gently mic the 2 compounds and put into the mold. Let it in the refrigerator fot a night.Serve the mini charlotte after being misshapen.

Pandoro and hazelnut tart

For: 6 persons
Difficulty: low

INGREDIENTS:
for the pasta:

• 300 g flour
• 170 g butter
• 150 g sugar
• 1 egg
• 1 yolk
• 1 teaspoon vanilla

for the stuffing:

• 180g Pandoro
• 125 g chocolate
• 60 ml fresh cream

PREPARATION:

Mix all the ingredients for the pasta until you get a homogeneous mixture.Wrap in plastic wrap and let it rest in the refrigerator for at least 40 min.Meanwhile buttered and flour a round pan and heat the oven for 170 degrees.Roll out the pastry ,cover the pan with it and stick the dough with a fork. Place a sheet of baking paper clipped round the dough and fill it with dried beans so as not to infiate the pastry.Bake it for 15-20 min : the dough will have to be cooked but not too dry.Melt the chocolate ,crumble the Pandoro and whip the fresh cream and stir everything.Fill the base of pastry with this compound and slice it .

Chocolates with hazelnuts

For : 6 persons
Difficulty : low

INGREDIENTS:

• 50g white chocolate
• 150g milk chocolate
• 50g hazelnuts

PREPARATION:

Blanched the hazelnuts in boiling water, remove the peel and toast them in the oven for 5 min.Meanwhile  melt the 2 chocolates in a double boiler.Take a pastry bag , fill it with little white chocolate.Take a mold for chocolate that you prefer and fill it, let it to cool in the refrigerator for 10 min.Pour the milk chocolate to fill each mold and inserted in each one the toasted hazelnuts.

Then put them it in the refrigerator for another 10 min and once the chocolates have solidified, you can seve.

Mini diplomatic chocolate

For : 6 persons
Difficulty: medium

INGREDIENTS:
 for the diplomatic:

• 500g sponge cake
• 200g milk chocolate
• 180g dark chocolate
• 240g sugar
• 300 ml fresh cream
• 100 ml rum
• 2eggs
• 2 yolks
• 4 sheets of gelatin

for decoration:

• sugar
• milk chocolate

PREPARATION:

In 2 separate pots in a double boiler, melt the milk chocolate and the dark chocolate.In a bowl whisk the eggs and the egg yolks with sugar until the mixture is light and fluffy.Make soften the gelatin in cold water and after a few minutes squeeze it and divide it between the 2 chocolates melted before. Add to both chocolate , eggs and sugar and the previously whipped cream and gently stir the 2 creams.From the sponge cake obtain long strips and rectangular and moisten with a rum and a bit of water.Spread on a first layer of sponge the cream, cover with the sponge and then roll out the other cream and finish with the sponge cake.Let rest in the refrigerator for 2 hours and serve the cake cut into squares. Decorate with sugar and with chocolate curls.

Chocolate and pears delight

For: 4 persons
Difficulty : medium



INGREDIENTS:

 for the pastry:

• 165 g flour
• 125 g butter
• 30 g sugat
• 30 g almonds

 

for the stuffing:

• 4-5 pears
• 90 g butter
• 45 g cocoa powder 
• 200 g brown sugar
• 45 g flour
• 1 egg
• 1 teaspoon of vanilla extract

 for decoration:

• icing sugar

PREPARATION:

Pour into a bowl the flour, the sugar, the chopped almonds, 3-4 tablespoons of water and the butter and knead until the mixture is very crumbly.Wrap it in plastic wrap and refrigerate for 30 min. Roll out the pastry, lined a baking pan and let rest in the refrigerator.

Peel the pear,remove the seeds and cut them into 4 pieces,Prick the dough with a fork and sprinkle with sugar.Put on the pears and bake it for 15 min at 180°C.  Meanwhile melt the butter and the cocoa mixing well.Mounted the egg and the brown sugar , add the butter and cocoa and sift over the flour. Stir everything and  add the vanilla extract.Pour it on the pears and bake it for anther 15 min.Leave to cool and sprinkle the cake with icing sugar 

Tiramisu in a cup chocolate

For : 4 persons
Difficulty : low

INGREDIENTS:

• 8 finger biscuits
• 100 ml eggnog
• 80 g milk chocolate
• 4 tablespoons of fresh cream
• 4yolks
• 2 tablespoons sugar
• 60 g mascarpone cheese
• 1 tablespoon of sweet marsala

 For decoration:

• 1 teaspoon of instant coffee

PREPARATION:

Cut the biscuits in half and dipped in egg liqueur, and then arrange them on the glasses vertically down , so as not touch the sides.Melt the chocolate with fresh cream and pour warm into glasses.Beat the egg yolks with the sugar in a double boiler always beating until the mixture volume is tripled. Soon as the mixture takes shape, add the marsala and continue beating.Remove from heat and soak in cold water to stop the cooking.Stir in the mascarpone and fill the glasses.Let stand 5 min ,sprinkled with coffee powder decorate as desired with waffles.

Cake with citrus fruits and milk chocolate

For : 6 persons
Difficulty: medium

INGREDIENTS
   for the cake:

• 150g milk chocolate
• 90 g almonds
• 60 g flour type "00"
• 1/2 teaspoon of baking powder 
• 1 lemon
• 1 orange
• 4eggs
• 125g sugar
• 2 spoon milk
• 20g butter                                                                                                    

                                             

 for decoration:

• 170 ml fresh cream
• icing sugar

PREPARATION:

Grease a mold and cover the bottom with parchment paper.Chop 100g chocolate with a tablespoon of grated citrus zest. Add the flour and the almonds and blend them briefly.Beat the eggs yolks and the sugar,and then add the previous mixture and the warm milk,Whip the eggs whites with a pinch of salt and stir everything with the aid of a spatula and making movements from bottom up.Add the baking powder and pour the mixture in the mold. Bake it for 45 min at 180°C. When the cake is cooled, cut it into 2 pieces.Melt the chocolate in a double boiler remained and spread the base of the cake.Stuffed with whipped cream and cover with the top of the cake,Let on the fridge for 20 min and add on top the icing sugar and chocolate flakes.

Figs with chocolate

For: 4 persons
Difficuty: low

INGREDIENTS:

• 800 dried figs
• 150 g almond
• 2 cloves
• 70 g candied citron 
• a bit of cinnamon
• 100 g dark chocolate grated
• 75 g sugar

 PREPARATION :

  Take dried figs ,open them and place in the middle sighly tosted almond in the oven,a bit of cloves crushed and few bits of candied citron.
Close them  with the fingers and bake on plate.Just beginning to gold remove them from the oven and still warm roll them in a mixted of dark chocolate grated and sugar.
Acording to a most common method you can also soak the figs right out of the oven ,in a saucepan in whom the chocolate was melted with little water and a pinch of cinnamon.
The figs chocolate are kept in wooden boxed or in tin lined with greaseproof paped.

Sweet pumpkin

For: 4 persons
Difficulty: medium

INGREDIENTS:

• 600g pumpkin
• 1.5 l milk
• 50g butter
• 100g flour
• 80 g honey
• 2 eggs
• 80g sugar

PREPARATION:

 Place the pumpkin in a glass bowl and cover with plastic wrap and place in the microwave for 20 min until it is tender and it is possible to obtain a puree.Aside,melt the butter with the honey diluted in warm water and add the pumpkin puree.Stirring constantly, add the flour and cook until the mixture will not result dense.Let it to cool. Add the  eggs ( only the yorks) and whisk the egg white. Incoporated to the mixture gently the egg whites. In a saucepan over low heat, melt the sugar until it will reach a goldenn color,then pour it in a mold.Add the mixture into caramelized mold and bake in a moderate oven to 180 °C for 20-25 min. Cool it and overturned on the plate.

Donut

For: 10 persons
Difficulty: low

                                                               
INGREDIENTS:

• 1 kg flour
• 400 g sugar
• 4eggs
• 1 baking powder
• grated one lemon peel
• 300 g butter
• milk

PREPARATION:

Knead in a bowl the eggs and sugar, add  butter, the grated lemon peel and the flour gradually and finally the milk until you have a farly soft dough.Add the baking powder and mix well.

Grease a mold of the shape that you prefer,put the mixture and bake it at 200°C for 30min. When it will be golden color, remove from the oven and let to cool.

Almond cookies

For : 10 persons
Difficulty: medium

                                              
INGREDIENTS:

• 3eggs
• 400g sugar
• 250 g whole almonds
• 1 baking powder
• 400 g flour

PREPARATION:

Mix all the ingredients and formed a long stick of pasta.Put it over a plate covered with a sheet of baking paper and bake at 180 °C for 30 min. Cut from the many sweet biscuits that will put back in the over for 20 min at 180 °C to crisp.

Crisp desert

For :10 persons
Difficulty : low


INGREDIENTS:

• 500g almonds with the skin
• 500 g sugar
• 300 ml water

 PREPARATION:

  Chopped the almonds, put the sugar on fire  with 3 spoon of water, and went it's melted add the almond until they will take a dark gold color.Roll out hot dough on a greased  marble, cut into squares and alllow it to cool.

Cannoli siciliani

For : 10 persons
Difficulty: low

                                                  

                                                   INGREDIENTS :
For waffles:

• 200g flour
• 30 g cocoa powder
• 25g sugar
• 2 eggs
• 20g butter
• salt
• 1 spoon rum

         For stuffing :

• 1kg sweet cottage cheese
• 500g sugar
• milk
• vanilla
• cinnamon
• 100 g diced candied mixed
• 100 g plain chocolate into small pieces

For decoration: 

• reduced pistachio grit
• icing sugar

PREPARATION:

For the preparation of waffles you have to mixed in a bowl the flour,cocoa powder, the butter and eggs, add the rum at the end.Knead well until the mixture will not be homogeneous, then wrap it in plastic wrap and let it rest for half an hour. Then roll out the dough and cut into squares of about 10 cm per side,the wrap the squares into special metal tubes and fry in plenty of olive oil. Let it dry and after than take the special metal tubes.
For the stuffing, beat the sweet cottage cheese and sugar with the fork, stretch it with a can of milk and flavoring with cinnamon. Sieve and stir in the diced candied fruit and the pieces of chocolate. The stuffed pasta shells and sprinkle the out parts with chopped pistachio . Sprinkle externally with icing sugar.

Soup chocolate

For : 4 persons
Difficulty : low




INGREDIENTS:

• 8yolks
• 270g sugar
• 1 l milk
• 200 ml fresh cream
• 300g dark chocolate of 70%
• 300 g puffed rice
• saffron

  PREPARATION:

  Melt in a double boil the dark chocolate with 100 g of fresh cream. In a mixer whip the yolk and the sugar, In part, united in a pot the milk with 100g of fresh cream and saffron, and bring it to boil.Mixed the hot milk to the egg yolks sugary and put it back to the fire, bringing the mixture to a temperature of 70/80 °C. Stir in a ice cream maker.

In a flat bottom put the hot chocolate and lie down on a saffron ice  cream spoon, sprinkle with crisped rice.

Strawberry Sorbet

For : 4 persons
Difficulty : low

                                                          

 INGREDIENTS:

• 250g strawberry
• 250g water
• 185 g sugar
• 1/4 lemon

  PREPARATION:

  Clean the strawberry.Wash the lemon and cut into 4 pieces ans squeeze the juice. Whisk the strawberry with the sugar and water, add the lemon juice. Let it rest in the fridge for at lest 3 hours, then puor it into cream maker. Let the whisk running until the sorbet has a  uniform consistency.

Panna cotta

For : 10 persons
Difficulty: medium

                                                          

 INGREDIENTS:

• 1 l of fresh cream
• 200 ml of milk 
• 200g of sugar
• 4 sheet of gelatin
• 2 vanilla pods

 PREPARATION:

       Soack the sheet of gelatin in cold water for 10 min. Caramelized a large mold or smaller molds by cooking 100 gr granulated sugar. Put the panna , the milk and the rest of sugra in a saucepan  over medium heat,stirring and bringing almost to boil;add the vanilla and squeezed gelatin from the water. Put the crem into the mold or mold well caramelized. Let it coll in the fridge for a few hours before serving. To unmold, pass a moment the mold on the flamme making pour the caramelized sugar on the pudding.

Muscat jelly with berries

For : persons
Difficulty : low

INGREDIENTS :

• 375 ml muscadel
• 10 g gelatin sheets
• 125 g berries
• 4 mint sheets

 






 PREPARATION :

 
 Soak the gelatin sheets in cold water .Once it is soak, squeeze and melt in a saucepan with some muscat spoon, until you put all the muscadel in. After it's all mixed . put it on individual cups, but not  before you put the berries in with mint sheets
Make it cool the cups on fridge for at lest 2 h.,
Serve with cream .

Cream of oranges

For : 4 persons

Difficulty : low
                                                    
                                                                 INGREDIENTS :

• 500 ml milk
• 30 g starch
• 4 yolk of eggs
• 100 g sugar
• 4 orange (juice and grated rind)
• a bit of  cinnamon

    DECORATION :

• 50 ml whipping cream
• orange peel

   PREPARATION :

     Into pie dish mixt whit a whip the yolk ,sugar and strach, after that you put the warmed milk and mix
ted it until it's all incorporated
Put the pie dish with all ingredients to boil . When the cream is thicken , close the fire and put the juice and grated rind.Wait until the cream is cooled.
Serve this fragrant orange cream in decorated cups with whipping cream and a slice of candied orange ,powdering cinnamon.

Bonet

For : 10 persons

Difficulty : medium

INGREDIENTS :

• 500 ml milk
• 300 g granulated sugar
• 120 g macaroons
• 70 g cocoa powder
• 3 eggs
• 1 yolk
• 3 g of rum 

For the caramel :

• 300 g granulated sugar 
• 100 ml water

PREPARATION :

      Put into a casserole the sugar and water on medium heat ed let it until has a brown color, after that put the caramel in the shape you want and let it cool.
    The egg goes in the pie dish whit the granulated sugar and mixed until the sugar is dissolved. After that you add the ccoca powder and mix it very good, then add the crumbled macaroons and rum. Put in the milk, but not before it is heated, stirring constantly with the aid of a wip. You can put the mixture into the molds in caramel made before.
Put the molds into a griddle containing hot water and baked it in water bath at 150°C for 40-50 min.

Chestnuts spoon

For: 4 persone 

Difficult: mediu 

Preparation : 25 MIN

INGREDIENTS :

• 600 g chestnuts
• 150 g dark chocolate chopped
• 120 g butter
• 120 g sugar 
• a bit of sale

PREPARATION :
   
   
   Boiling the chesstnuts in salted water.When they are boiled you have to grind it.
Melt the chocolate and mixed with the chestnuts , still wormed, putting the sugar and butter.
Knead the dought ling and well.Grease and line a rectangular mold of wax paper,spill the compost  and cover it whit wax papper.Put it in the fridge for at lest 4 hours.After you can cut it in the shape you want (heart ,flowers ,square).Serve whit the cream separately