1 ½ cup + 4 tbsps cream (25% fat content)
3 oz sugar
½ teaspoon vanilla extract
170g dark chocolate
8 Ferrero Rocher chocolates
Crush the cornflakes with melted butter and cocoa powder. Cover the bottom of a springform pan with the crushed corn flakes and refrigerate for 20 minutes.
Toast the hazelnuts in the oven.
Blend the still warm hazelnuts to form a paste. Add the cream cheese, half of the cream, vanilla extract and sugar and beat until all ingredients are incorporated.
Pour it in the pan and spread with a spatula. Refrigerate until firm.
Melt the chocolate with the rest of the cream.
Cover the cheesecake with chocolate. Decorate with Ferrero Rocher chocolates let it cool for 30 minutes.
Separate the egg yolks from the egg whites and store the whites in the refrigerator.
In a bowl, add sugar, butter, yolks and beat until the mix is clear and fluffy.
Add 13 Tbsp of coconut milk and mix.
Add flour and mix. Stir with a spatula and beat for 30 seconds more.
Add ½ cup of whole milk and continue beating.
In another bowl, beat the egg whites to a stiff peak and transfer them to the previous bowl, mixing with care without beating.
Lastly, add the baking powder and mix well.
Grease and flour a pan and place the contents from the bowl inside it. Preheat oven to 356 degrees and bake for 30 minutos.
While the cake is baking, prepare the topping. Mix the sweetened condensed milk with ½ cup of milk and 13 Tbsp of coconut milk.
When the cake is ready, pierce it with a fork several times and pour the topping over the still hot cake.
Garnish with grated coconut.
⅓ cup whole milk
2 whole eggs
½ tsp ground cinnamon
1 tsp salt
1 tsp baking powder
1 tbsp granulated sugar
1 cup all-purpose flour
2 ripe peaches, diced
1 tbsp butter, melted
1 tsp cognac
½ tsp vanilla extract
Oil for deep frying
For the glaze:
1 cup powdered sugar
⅓ cup heavy cream
1 tbsp milk
In a bowl, whisk the dry ingredients together. Then add the wet ingredients and mix. Gently mix in the peaches.
Heat oil and use wooden spoons to scoop about 2-3 tbsps of batter, and then gently drop into the oil to fry. Once golden brown and floating to the top, place the fritters on paper towels or a baking rack to drain.
In a bowl, combine the glaze ingredients, until smooth. Drizzle over the fritter or serve on the side for dipping.
1 tsp of oil
Oil to cook
1 1/2 cups of whole milk
½ tsp baking soda.
Mix the flour, egg, ube, milk, 1 tsp oil, baking soda
Get a skillet hot, heat up some oil or butter, place in one portion of batter. Cook for about 2 mins per side.
Serve with honey or maple syrup and some melted butter.
BEAUTIFUL SKIES DON'T FALL