Wednesday, October 24, 2007

Postres y Onces - Desserts & Teatime Treats


Mote con Huesillos - Hominy with dried peaches

Serves 6

8 Ounces dried peaches
1 Cup sugar
2 Cups white hominy, precooked

Boil the peaches in 4 cups of water with the sugar for 30 minutes; let them cool to room temperature. Add the mote, stir, and refrigerate. Serve cold in glasses, as a dessert or a refreshing snack in the summer.

Espuma De Frambuesas - Raspberry foam

Serves 8

1 Cup salsa de frambuesas (raspberry sauces)
1 Cup sugar
1 Teaspoon corn syrup
1 Package unflavored gelatin (¼ ounce)
4 Large egg whites
1 Pinch cream of tartar
1 Cup fresh raspberries

Prepare the salsa de frambuesas. Dissolve the sugar and corn syrup in 5 tablespoons of water and bring to a boil. Simmer until the sugar mixture becomes a syrup and forms a hair when poured from a spoon. Dissolve the gelatin according to the package instructions. Whip the egg whites with the cream of tartar into stiff peaks. When whipping the egg whites, it is recommended that you use a copper bowl to increase the volume and stability of the meringue. Slowly add hot syrup to the whites and continue to whip until cold. Fold in the gelatin and fruit sauce. Pour into a mold or individual glasses and store in the refrigerator for at least 4 hours until set. To unmold, warm the outside of the mold for a few seconds in hot water.

Salsa de Frambuesas - Raspberry sauce

2 Cups fresh or frozen raspberries
1/2 Cup sugar
1/2 Cup grand marnier

Put the raspberries through a strainer to remove the seeds; make sure you recover all the pulp and juices. Blend the raspberry puree with the sugar and Grand Marnier. Adjust the sugar to taste, this depends on the ripeness of the fruits. Store in the freezer.

Arroz con Leche - Rice pudding

Serves 10

1 Cup converted rice
5 Cups milk
½ Cup sugar
1 Tablespoon vanilla extract
1 Tablespoon lemon rind
1 Cup raisins
½ Cup whipping cream
1 Cup honey or syrup

Simmer the rice with the milk, sugar, vanilla, and lemon rind for about 40 min. Add the raisins and let the rice cool to room temperature. Whip the cream to double in volume and fold it into the cooled rice.