Gofio Clouds Lemon Tortilla Taco Ingredients Egg 4 pcs Gelatin in sheets 3 pcs Gofio Lemon 1 und Sugar half the weight of the clear We
hydrate the gelatin sheets in cold water, with sugar syrup and we developed a riding the egg whites until stiff to which you grate the lemon, once assembled, will add the gelatin sheets syrup, let stand 5 minutes and add the syrup to the whites, but very slowly and always beating so that they will not go down, after mixing everything well on paper towels extend, giving the thickness we want and with the help of a strainer, sprinkle it gofio, we put in the fridge and leave 1 hour, or until we see that is gelled, cut with using a pastry cutter or knife, we gofio by the party did not have, and eat. This recipe is made with the same principle as the clouds of the store, the only thing is that these are developed in a completely homemade.
gofio Rojo Mojo Mix and Custard Ingredients Potatoes Egg onion red pepper red Mojo palm Mix
Gofio Parsley
Peel the potatoes, onions and batons, put them to fry in plenty of oil over medium heat, pibamos pepper and add to potatoes and onions, once we have it all right poached we put in a bowl add the eggs where and chopped parsley and a couple of tablespoons cuhraradas gofio and a red mojo and salt to taste and mix well. We have a pan with a drizzle of oil is very hot and make the resulting turning juicy tortilla. Once we start we have made the tortilla tacos, we added over red mojo spreading across the surface and over a little mojo gofio have a couple of minutes for the gofio mojo wet out and ready! to eat.
Palmero cinnamon, strawberry gelatin with fruit glaze caramelized meringue Ingredients royal strawberry jelly 1 on Eggs 4 pcs Sugar 200 grams Milk 1 / 2 L 1 tablespoon cornstarch Butter 1 tsp Lemon 1 und
Cinnamon stick 1 pc Cinnamon powder 1 teaspoon Pera 1 und 1 und
Apple Grapes
5 pcs per serving Strawberries 2 pcs per serving For the custard: boil the milk with some of the lemon peel and cinnamon stick, clearly separated of the yolk, poniwendo yolks in a metal container, we added 90 grams of sugar move with a rebar and add the cornstarch and cinnamon and continue stirring well, once the add boiling milk to yolk mixture and other ingredients mix well to move around in a uniform, put on low heat until it begins to boil, but always while moving with the rebar, remove from heat and get into the fridge to cool. We do Gelain strawberry according to the manufacturer's mark, geletina royal, let cool in the fridge but you get to set. In a frying pan 50 grams butter and sugar over medium heat when mentequilla and sugar are melted incorporate the pears and apples, peeled and cut into medium pieces and fry until to golden brown and put in the container where you want to go eat, followed put the rest of the fruit, add the gelatin to cover the fruit and put it in the fridge to keep cool. We take two egg whites to which add the remaining sugar and lemon part of our surplus, but this time we painted it in mounted steel bowl using merengue a rebar until stiff. Once we have everything ready we only need to add the custard to gelatin and fruit that we already had in the fridge, with the help of a pastry bag and make a rosette meringue over the custard and broil get into a hot oven a few seconds or until the meringue turns a cinnamon but not necessarily all, if we have the possibility that it is only for the top better. , in this case I've baked with a small torch baker, gelatin can be varied taste like fruit, according to taste!
