In a small saucepan, bring 250ml of the orange juice, cinnamon sugar and lemon rind to the boil and simmer for 10 minutes.
Combine sherry, the remaining 750ml orange juice and the pineapple juice.
Add the cinnamon mixture, stir and chill for several hours or overnight.
Just before serving, pour punch into chilled punch bowl, add the bottle of sparkling white wine and of soda water.
Decorate with sliced oranges, lemons and fresh mint.
]]>2 carrots
2 red onions
60g apricot dried apricots
80g of dried blueberries
80g peeled pistachios
300ml chicken broth
200ml of sweet wine
1 tablespoon of corn flour
6 tablespoons olive oil
Salt
Pepper
3 oranges
INSTRUCTIONS
Peel the carrots and cut them into small, thin strips.
Peel the onions and cut them into julienne.
In a frying pan with 3 tablespoons of olive oil.
Add the onion and leave for 5 minutes.
Add the carrots and leave for 15 minutes. Season with salt and pepper.
We dice the apricots of the apricots.
Add the dried apricots, blueberries and laminated pistachios to the frying pan.
Preheat the oven to 200o.
Clean the turkey breast and season with salt and pepper.
We spread it on the counter and fill it up.
Roll the breast, tie it with cooking thread.
We put the breast through the frying pan to brown.
Place the breast on the baking sheet.
Add the broth and the wine.
We have been in the oven for about 40 minutes.
With the help of a cooking syringe, we water the breast with the cooking sauce. Let's leave for 20 minutes.
Peel the oranges, cut into slices and place on a tray with pomegranate grains.
Remove the breast from the oven and remove the thread.
Add to the orange tray.
Add the breast sauce to a small casserole with a little cornstarch diluted in water.
We can serve the breast with this sauce.
]]>Mascarpone 250 g
Eggs and eggs 4
Monk fruit 50 g
Cookies 20
Lemon 1
Wash and cut the strawberries into 2. Squeeze the lemon.
Mix the egg yolks and monk fruit, , and then add the mascarpone.
Beat the egg whites to the point of snow and gently incorporate them into the mascarpone.
Mix 100 g of strawberries with the lemon juice and a little water.
Soak the cookies in the strawberry coulis and put them in a platter. Cover with a third of the mascarpone cream, then with pieces of strawberries, again with cookies and finish with the cream.
Refrigerate the strawberry tiramisu in the refrigerator for at least 2 hours before serving
]]>170 g of bitter chocolate bar
100 g of whipped cream
90 g of butter
15 tbsp. of monk fruit
1 tbsp cocoa powder
6 eggs
Preparation:
Mix the chocolate and butter in a bowl and melt them in a water bath for 5 minutes. Reservation.
Separate the egg whites from the egg yolks. Beat the yolks together with 10 of the tablespoons of monk fruit for 5 minutes or until it forms a fluffy mixture.
Beat the egg whites and the 5 tablespoons of monk fruit in another bowl for 3 minutes.
Integrate the egg yolk mixture with the chocolate and butter mixture. Use a spatula and make enveloping movements until you get a homogeneous mixture.
Then, add the egg white mixture and integrate with circular movements so as not to lose volume.
Divide the mousse into molds or containers and refrigerate for 4 hours.
Serve and place the whipped cream on each container.
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