I know it’s a bit late, but… FELIZ NAVIDAD!
I Hope you had an amazing christmas full of good thing. Are you still on a leftovers diet?
I do, although just desserts (lucky me) because, there is nothing more welcoming than a hot bowl of arroz con leche with extra cinnamon on top or nothing more fun and delish to prepare choco-bananas filled with Nutella (“addictive” by the way) but there is nothing more tempting than chocolate Mousse topped with berries, walnuts, dusted with cinnamon powder.
3 easy Winter Desserts: Arroz con Leche, Easy Choco-bananas and Chocolate Mousse topped with berries.
Arroz con Leche – Rice Pudding
Makes: 6 large Cups
Preparation Time: 45 minutes.
– 1 cup rice (sushi rice is the best)
– 1 cinnamon stick
– Orange zest or Clementine zest
– 3/4 or full can condensed milk
1. In a heavy-bottomed pot add all the ingredients except the condensed milk and begin to cook the rice over medium heat, stirring constantly with a *wooden spoon.
What I do to not be moving constantly (in case you don’t have a lot of time ahead) once starts boiling, reduce the temperature to low and just move sporadicly.
2. When you see the rice is completely cooked, add the condensed milk and keep moving until the rice pudding is to your liking (soupy or rich creamier).
3. Turn off the heat and serve warm or cold with a little cinnamon sprinkled top for garnish.
4. Buen Provecho!
* wooden spoon: very important, you don’t want to break the rice and make it extra mushy.
Makes: 8 small choco-bananas
Preparation Time: 10 minutes.
– 1 Banana
– Nutella (to taste)
– Cinnamon powder
1. Cut banana in rounds.
2. spread Nutella in one of the banana sides and top another banana on top. Dusted with cinnamon powder and serve.
Makes:4 large servings or 6 small servings.
(I use, Martini glasses to serve and made 4)
Preparation Time: 40 min + Refrigeration
– 1 1/2 cups Bittersweet Chocolate, Chopped coarsely (I used chips)
– 3 Tbsp unsalted butter
– 3 eggs, separated
– 11/4 cups heavy cream, whipped to soft peaks
1. Melt chocolate and butter in large glass heatproof bowl over large saucepan of simmering water (do not allow water to touch base of bowl) Remove from heat. Stir in egg yolks; cool.
2. Beat eggs whites in a small bowl with electric mixer until soft peaks form.
3. Meanwhile, fold cream into chocolate mixture; fold in egg whites in 2 batches.
4. Spoon mousse mixture in to serving dishes (I use martini glasses); refrigerate 3 hours or overnight.
Note: The eggs must be at room temperature for success with this recipe.
© Recipe taken from: – Cooking School Book – “learning to cook, step by step” by delish. Chocolate Mousse pg. 513