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.

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.

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