Tomorrow is Thanksgiving, and we want to share with you 4 delicious recipes that you can prepare with your family and celebrate a special day.
Coffee flan with condensed milk
½ cup sugar
1 can evaporated milk
1 can condensed milk
1 espresso shot of dark roast coffee
1 tablespoon vanilla
-Place the sugar and coffee in a pan to form the caramel; mix well and cook over medium heat until a light brown caramel is formed.
-Pour the caramel into a cake pan and carefully spread it all over the base and sides of the pan.
-Add the evaporated milk, condensed milk, eggs, coffee and vanilla essence to the mixer; beat until everything is well incorporated.
-Pour the mixture into the mold with the caramel and cover with aluminum foil.
-Place the mold inside a large pot, add hot water to cover half the pan; cover the pot and cook over medium heat for 40 minutes.
-Remove the flan from the pan, remove the aluminum foil and let it cool for one hour at room temperature.
-Refrigerate the coffee flan for at least four hours or overnight before unmolding.
-Cut it, serve it and enjoy it!
2 ½ cups of semi bitter chocolate
1 cup whipping cream
1 shot of dark roast coffee
1 can condensed milk
-Heat the whipping cream to boiling point, add the instant coffee and condensed milk.
-Pour the mixture over the chocolate and let it stand for five minutes; beat vigorously until everything is well incorporated.
-Mix and set the truffle mixture aside in the freezer for 30 minutes.
-Remove the chocolate from the freezer and form small balls of the same size; place the truffles on an extended tray or plate and return to the freezer for 10 minutes.
-Give the truffles a final slap to make them perfectly round and serve!
250 grams Mascarpone cheese
6 tablespoons Sugar
4 tablespoons Amaretto
200 grams Soletillas
500 millilitres of brewed Coffee
-The day before, brew the coffee and let it cool before preparing the recipe.
-Add the sugar to the bowl. Beat with the whisk attachment of the electric mixer until the sugar dissolves.
-Break the eggs and separate the whites from the yolks. Put the whites in the glass of the electric mixer and reserve them in the refrigerator.
-Then add the cream cheese and half of the Amaretto. Continue beating so that both ingredients are incorporated into the mixture. Beat the egg whites until stiff.
-Add the egg whites to the bowl. With the help of a spatula, mix in enveloping movements so that the egg whites retain as much air as possible, thus giving the mixture a light and fluffy texture.
-Mix the rest of the Amaretto with the coffee. Pour a little coffee in a loose container.
-Insert the biscuits and soak them on both sides. We must not soak them excessively, since we run the risk of breaking them.
-Once they have absorbed a little coffee, we drain them, pressing them gently, and put them on the base of a dish.
-Once we have the base covered with biscuits, we spread half of the cream on them with the help of a spatula.
-Next, we put another layer of sponge cakes soaked in coffee. Now, spread the rest of the cream. Finish our dessert by sprinkling a thin layer of pure cocoa powder.
-Once we have it ready, we cover it with kitchen film and take it to the refrigerator where we let it rest until the next day.
6 scoops of Vanilla Ice Cream
2 shots of espresso
2 tablespoons of broken oreo
-Place all ingredients in a blender and blend until a creamy texture is obtained.
Serve in a large glass and decorate with Oreo cookie pieces.