Churros con pulpa de mango
Ingredients VERA mango pulp 8 tablespoons butter 4 eggs 1/2 cup water 1/2 cup milk 1 cup flour 1/2 cup caster sugar 1 teaspoon cinnamon Pinch of salt Bring water, milk, butter, sugar and salt to a boil in a pot. Add flour and stir vigorously until it forms a smooth paste. When it has cooled slightly, put it in a mixer and blend until [...].
VERA mango cream cheesecake
Ingredients Cheesecake filling 1kg cottage cheese 400g VERA mango pulp 100g cream 30% 50g sugar 20g gelatine + 5 tbsp boiling water Bottom 200g biscuits 100g melted butter Glaze 1 lemon jelly 100ml boiling water 250g mango pulp Making Mix the biscuits finely and combine with melted butter. Put it in the bottom of a cake tin, knead firmly and place [...].
Coconut mousse, passion fruit pulp gel and crunchy croissant
Ingredients Coconut mousse, passion fruit pulp gel and crunchy croquant Coconut mousse 125 g natural yoghurt 125 g caster sugar 1 tin VERA coconut pulp extract ( coconut milk) 10 g flaked gelatine 300 g whipped cream Passion fruit pulp gel 1 tin VERA passion fruit pulp 40 ml [...].
Pavlova meringue with passion fruit pulp
Ingredients Pavlova meringue with passion fruit pulp Meringue 5 egg whites from medium eggs 250 g fine sugar 1 teaspoon potato flour 1 teaspoon white wine vinegar or lemon juice Cream 250 g chilled mascarpone cheese 1 tsp vanilla sugar 125 ml cream 30% Topping 1 tin of VERA passion fruit pulp Fresh fruit [...]
Strudel with apples and dried figs
Ingredients Apple and dried fig strudel Dough 250 g whole wheat flour 70 g melted butter 125 ml water 1 egg salt Stuffing 1 tin of dried figs in VERA marinade 200 g cooked apples 50 g walnuts 30 g pistachios 30 g butter 40 g dark sugar 2 eggs cinnamon to taste Moscato sauce [...].
Pinacolada
Coconut mousse 125ml Vera coconut milk 75g egg yolks 50g sugar 1 soaked gelatin flake Make the English sauce, add soaked gelatin and leave to cool. Combine the cooled sauce with 120g whipped cream and 40 ml Bacardi rum. Keep refrigerated.
