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Dessert Recipes

Mango Pudding
Ingredients:

4 cups sliced mangos, 1 1/2 cups sugar, 1/2 tsp cinnamon, 1/4 tsp allspice, 1 cup cup flour, 1 tsp baking soda, 2/4 cup milk, 1/8 tsp salt, 1/2 cup melted butter, 1 pt vanilla ice cream.

Procedures:

Preheat oven to 350F, ad magos with 1/2 of the sugar, the cinnamon and allspice in a glass baking dish, stir remaining sugar with milk, flour, soda, salt and butter and pour over mangos, bake for 35 min. serve with ice cream.

Note:


Chocolate Mousse
Ingredients:

400gr chocolate(zartbitter, dark) melted, 4 dl cream, 5 egg yolks, 30 gr sugar, 5 egg whites, 1 shot cognac.

Procedures:

Melt chocolate add 1 dl cream and mix, add 5 egg yolks and 15 gr sugar beat until foamy, beat 5 egg whites with 15 gr sugar until firm foam ad to mix, finaly ad 3 dl whipped cream and cognac, mix slowly put all in a cold form and refigerate for 1 hour.

Note: Optional: ad 1/2 small cup of coffee to melted chocolate for flavor.


Chocolate Cream Truffles
Ingredients:

1 pkg (8 oz) Philadelphia Cream Cheese, softened 1 tablespoon honey 1 tablespoon almond-flavored liqueur 4 sq Baker's Semi-Sweet Baking Chocolate, melted 1/4 cup Planters Slivered Almonds, toasted, ground 1/4 cup unsweetened cocoa

Procedures:

Beat cream cheese, honey and liqueur with electric mixer on medium speed until well blended. Stir in melted chocolate and almonds, cover. Refrigerate at least 2 hr or until firm. Roll cream cheese mixture into 24 balls, using a scant tablespoonful of the cream cheese mixture for each ball. Roll in cocoa until evenly coated. Store in tightly covered container in refrigerator. Makes 24 truffles or 12 servings, 2 truffles each.

Note:



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