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

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 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.