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

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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