DESSERT...

INGREDIENTS
base
50 g melted butter
Cookies crushed 100 g
Cream Cheese
Cream cheese 600g unsalted
Sugar 120 g
50 g maize starch
Eggs 3
Cream 250 g
Zest of 1 lemon

decoration

Raspberry jam 180 g
Fresh red fruits 200 g
PROCEDURE

base
Pour the melted butter on cookies, and provide a paste on the basis of the molds as well pair.
Cream Cheese
Mix the cream cheese with the sugar and cornstarch. Add the eggs and cream. Mix well. Add the lemon zest.
Spread the cream over the cookie base and bake at 140 ° C for 40 minutes.
Garnish with raspberry jam and fresh berries.

DESSERT...

ingredients

250 grams of butter

90 grams of white granulated sugar

40 grams of granulated brown sugar

1 extra egg or 2 small eggs

270 grams of flour with baking powder

1 pinch of salt

200 grams of chocolate chips


preparation

Mix in a bowl the butter, pinch of salt, white and brown granulated sugar once it is smooth add the egg and continue mixing.

When all the wet ingredients have been mixed, add the flour and chocolate chips, forming a soft, moist mass.

The only thing left to do now, is to shape the cookies. For this, with a dessert spoon take a little dough, place it in the palm of your hand and make a ball, on a buttered or oiled can we crush the ball and trying to stick with a thickness of at least 0.5 centimeters.

Once the tin oven is full of raw cookies, place in the oven preheated to 180 ° C for 20 minutes or until they are just golden.

After the cooking time, take off the tin from the oven immediately and let cool for 30 minutes.

DESSERT...

CLASSIC LEMON PIE


ingredients:
   Crust: 2 cups crushed crackers sweet (vanilla, Mary)
  ½ cup unsalted butter, melted

Filling: 1 can of 400g (14 oz) sweetened condensed milk
  1/3 to ½ cup lemon juice
  4 egg yolks, slightly mixed

Meringue: 4 egg whites
  ¾ cup sugar



    Preparation:
  Crust:
In a bowl, combine the cracker crumbs with melted butter. Press this mixture into the bottom and sides of a pie pan. Take it to a preheated oven at 350 º F (180 º C) for 15 minutes. Remove from oven and let cool.

Filling:
Mix the condensed milk with the lemon juice and egg yolks. Pour over cookie crust and return to the oven 15 minutes. Remove from oven and let cool.

merengue:
Beat egg whites until very foamy. Gradually add sugar and continue beating until stiff peaks (as for meringue).

Spread the meringue on top of the foot. With the help of a fork or spoon the meringue peaks form. Return to oven until meringue is lightly browned.

DESSERT...

Chocolate Truffles Ingredients:

  - 375gr black coffee
  - 250ml double cream
  - Two nut butters
  - 1 dash of brandy
  - Chocolate vermicelli
  - Cocoa powder


Preparation:

  First thing we do to make this rich Chocolate Truffles recipe is melt the chocolate and butter until well blended.

  Then boil the cream, let cool and then add to the chocolate mixture, then incorporates the brandy until a homogeneous mass. After cooling mass is left at room temperature for 24 hours.

After that time, using two spoons, take dough and make small balls with your hands, cover them with chocolate sprinkles and sprinkle cocoa powder on top.