JUNE 2023
Rice pudding flavored with lime and cardamom
by Graciela Montaño (Mexico)Semifreddo with soletilla biscuits
by Justinas Kapkovicius (Lithuania)Vegan Flan
by Montserrat Garza (Norway)
Brioche de cacao
by Andrés Ugaz Cruz (Peru)Organic cocoa and avocado mousse
by Paula Silva (Colombia)Mango water
by Betty Vázquez (Mexico)
100 g of white rice
1 L of almond milk
1 lime, peel only
Sugar to taste or the sweetener of your choice (approx. 100 g of sugar)
1 cinnamon stick
1 teaspoon vanilla
½ teaspoon of ground cardamom
Ground cinnamon to serve
Edible flowers to serve
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Rinse 1 cup of white rice in a colander.
In a pot, put enough water to cover the cup of rice.
When it boils, add the rice and cook for 3 minutes.
Strain and set aside in another container.
In the same pot, add milk, lime peel, cinnamon and vanilla.
Bring to a boil over medium-high heat.
When boiling, reduce heat to medium-low and add rice and cardamom.
Cook for 30 minutes or until rice is fluffy.
Strain to remove cinnamon stick and husks.
Sweeten to taste.
Serve with ground cinnamon and edible flowers to taste.
100 g Soletilla sponge cake
Bananas - 2 pax
200 g Dark chocolate
200 ml Double cream
120 ml Milk
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First of all, we are going to cut the soletilla biscuits into pieces.
Cut the bananas into small cubes.
Heat the milk in a saucepan, pour the cream and melt the chopped chocolate.
In a bowl, mix the sponge cakes, the bananas and a third of the slightly cooled dough.
Line a plastic container with baking paper and pour the mixture. Pour the rest of the mixture on top and smooth the surface.
Cover the container with a lid and put it in the freezer to set for a few hours.
Remove from the freezer and cut into desired pieces with a knife dipped in hot water.
I recommend tasting the semifreddo slightly warm.
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1 can of condensed coconut milk
500 g soy milk
1 silken tofu stick
1 teaspoon Agar Agar
Vanilla pod
Pinch of salt
Toasted shredded coconut
Sugar for the caramel
The condensed milk is made with coconut cream, let it boil until it reduces half of the original amount, changes to a caramel color and texture.
For the caramel
As in the original recipe the caramel is made first, over medium heat add the sugar to a saucepan until the sugar turns into caramel. Pour it into the flan glasses.
For the flan
1 h 16
SERVINGS DIFFICULTY
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In a saucepan put the soy milk and the Agar Agar until it comes to the first boil, turn off and remove.
In a bowl, add all the ingredients with the milk and grind until a creamy texture is created.
Pour into the glasses with caramel and let it cool for 4 hours.
To serve, remove from the glass and add grated coconut on top for better flavor and presentation.
This recipe will yield approximately 16 to 18 flans.
300 g of sugar
300 g of butter
10 g of salt
6 eggs
100 ml water
10 g instant yeast
ELABORACIÓN
1 In a bowl, mix the flour, cocoa powder, sugar, salt and yeast.
Add the eggs and butter and start kneading still inside the bowl, adding little by little the water until you get a homogeneous dough.
Remove the dough from the bowl and knead for about 25 minutes or until the dough comes off your fingers and the table. If you mix it in a dough mixer or mixer, do it until you reach the gluten point (stretching a dough ball and until a very thin and elastic layer is generated).
Form buns of 50 gr, then place them in a terrine mold - previously greased with butter - 10 buns.
Ferment until the buns reach three quarters of the mold (approximately two and a half hours).
Preheat an oven at 160 degrees for ten minutes. Take the molds (approximately 3 will come out) to the oven for 25 minutes.
Remove from the oven and let cool before unmolding.
Recomendation
Taste this sliced bread with espresso coffee, or accompany these slices with brie cheese and a citric jelly.
1 big avocado
1 80% cocoa bar
2 tablespoons cocoa powder
2 tablespoons agave syrup
1 glass of almond milk
1 pinch of salt
½ lemon (juice)
1 small box of uchuvas
2 tablespoons of panela
1
Take all the ingredients except the almond milk to the processor. Add it little by little until the desired texture is achieved.
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Make portions and put in the refrigerator for 1 hour.
Cut the cape gooseberries in half and add the panela, stir and leave in the refrigerator for one hour.
Serve with the cape gooseberries on top.
1 L of mango pulp
2 L of water
½ cup sugar
1 lemon juice
1
Making fruit water is very easy, the fruit is in season, and the flavor of tree-ripened fruit is wonderful.
Mango is a traditional fruit of the municipality of San Blas, and in this case Ataulfo mango was used, which is considered the cream of the cream of mangoes.
3
Blend everything and keep chilled. Check sweetness.
1 Mango
2 2
Cut the mango into cubes, chop basil leaves and season with chile piquín, salt and lemon.
Serve together or serve separately. The rim of the juice glass can be frosted with a little chile piquín.
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