Crepès of bananito

Ingredients for pancakes: 250 g. of flour, 50 gr. sugar, 3 eggs, 20 gr. of butter, 4 cups milk. For the filling: 8 bananitos, 1 lemon, 100 gr. grated orange peel, 50 g. sugar, 50 gr. of butter, 1 small glass of rum.
Preparation: Prepare the dough for pancakes carefully mixing the ingredients and let stand a few minutes, then cook the pancakes to the extent of 2 per person. Peel the bananas, reduce them to a purée with the help of a mixer, add the lemon juice. Heat the puree with a little 'of butter and add the chopped orange peel. Arrange on each crepe and fold 2 tablespoons of filling into four parts. Sprinkle with sugar and water them with rum.

Concentrated passion fruit dessert

(Serves 4) Ingredients: 800 grams of ripe passion fruit, peach halves in syrup 4, 1 ripe banana, 60 grams of sugar, 2 dl of water, coconut ice cream.
Preparation: Cut in half maracuje and extract the pulp, including seeds. Melt sugar in water. Place the passion fruit pulp and sugar syrup in a blender and blend for a few seconds. Put the mixture in the refrigerator. In a serving bowl place the peach halves in syrup, banana pieces and some ball of coconut ice cream. Cover everything with passion fruit concentrate.

Creamy avocado with prawns

(Serves 4) Ingredients: 4 avocados, juice of 1 lemon, 1 small glass of cognac, 5 tablespoons of mayonnaise, salt, pepper, 150 gr.
Shrimp peeled and blanched in boiling water. Preparation: cut away the pulp of avocados after they have been divided into two halves. Mix all ingredients until a smooth paste, (kept some shrimp for garnish). Fill avocado halves you had emptied the cream and garnished with shrimp and a pinch of parsley. Serve with toasted bread.

Caipirinha

(Brazil's national cocktail) Ingredients: 1 measure of liquor cachaca or vodka, 1 measure of lime juice, 1 tablespoon brown sugar, 3 or 4 cubes of crushed ice.
Prepare the cocktail mixing the ingredients and decorate the glass with a slice of lime.

Granadilla mousse in 2 colors

Ingredients: 50 gr of butter, 5 ripe bananas, granadille 4, 250 ml cream, 70 g sugar, 3 kiwi fruit, the juice of half a lemon.
Preparation: Open granadille to extract the pulp. Melt the butter in a small saucepan and add the bananas, peeled and cut into pieces. Reduce them to a puree, cool and mix in the pulp of granadilla. Store in refrigerator. Whip cream with sugar. Gently fold the mashed banana and granadilla very cold. Peel the kiwis and blend in a blender with the lemon juice. Share the kiwi smoothie into 4 bowls and finish adding the mashed banana and granadilla. Refrigerate for at least two hours.

Gratin of mango

Ingredients: 4 ripe mangoes, 75 gr. of butter, 6 tablespoons sugar, 1 dl of rum.
Preparation: Peel the mangoes, cut them in half, remove the core. In a skillet, melt, mix, butter and sugar. Soak the mangoes in the mixture and arrange on a baking dish. Pour the remaining butter and grill in the oven. When cooked, pour the rum on the preparation and serving previously heated to the flame.

Papaya salad

Ingredients: 1 small onion, thinly sliced, not too ripe papaya 1 peeled, seeded and chopped, sprigs of watercress, lettuce leaves. Sauce: 10 grams of vinegar, a tablespoon of sesame seeds, a tablespoon of chopped mint leaves.
Preparation: Soak the onion in boiling water for 10 minutes, drain, add it with papaya and put in the fridge for an hour. Mix together the ingredients of the sauce, add the papaya, watercress and onion and stir. Arrange on a bed of lettuce.

Kumquat al rhum

Ingredienti: 400 gr di kumquat, 200 gr di zucchero, 2 dl di rhum. Preparazione: lavare bene i kumquat, pungerli con uno spillo in una decina di punti, metterli in una casseruola, ricoprirli d'acqua e farli sbollentare 5 minuti, colarli e asciugarli con cura. Porre i kumquat in vasi a chiusura ermetica. Aggiungere lo zucchero, il rhum, chiudere ermeticamente i vasi. Lasciar insaporire tre mesi. Consumare come dessert, da soli o nelle macedonie di frutta.

Carambola salad

Ingredients: 6 yellow carambola, 125 gr. sugar, the juice of 2 limes, 50 gr. coarsely chopped candied fruit, 3 oranges, 3/4 of glass of white rum, a few leaves of mint.
Preparation: Wash the carambola, dry thoroughly and cut into 5 mm thick horizontal slices, sprinkle the slices of star fruit, sugar and water them with the lime juice, sprinkle with chopped candied fruit, let macerate for 15 minutes in refrigerator. Peel oranges and cut horizontally into slices. Line a large bowl with the orange and add washers carambola fruits and candies. Sprinkle with rum. Let refrigerate until ready to serve. Garnish with mint leaves.

Macedonia with rambutan

Ingredients: 10 Rambutan, 1/2 pineapple, 1/4 mango, 1 pear, 2 dl of cream, 2 tablespoons liquid honey, 1 handful of walnuts, orange liqueur (optional).
Preparation: discard the peel and remove the pulp of rambutan. Cut the meat in half discarding the core. Pour possibly a bit 'of orange liqueur. Cut the rest of the fruit into cubes and mix together. Serve the salad in bowls, garnish with whipped cream, add the honey and complete the decoration with the walnuts.

Mangosteen flambè

Ingredients: 8 Mangosteen, a knob of butter, 4 teaspoons of sugar, the juice of half an orange, 1 cup of Grand Marnier.
Preparation: Carefully cut the rind of the Mangosteen and remove the cloves. In a nonstick skillet, melt the butter then add sugar and cook over medium heat, stirring several times until a caramel, then add the juice of half an orange. Add the cloves of mangosteen and mix well. Increase heat and add the Grand Marnier, stirring constantly. Wait a few seconds, then, carefully, singe everything in the pan and serve immediately in 4 cups.

Mousse berries

Ingredients: 250 ml cream, 200 grams of berries, 2 egg yolks, 60 grams sugar, 13 grams of gelatin sheets. Preparation: Go to the blender and soften the berries in a bowl of cold water gelatin. Mash the berries and then pass it in a little pot-stick. Add the sugar dissolving in moderate heat, barely alludes to boil add the gelatine and squeeze out the fire. Stir well to dissolve. Whisk the egg whites and cream together the above compound when it is cooled. Pour into cups or glasses and let cool, then pass them in the fridge for at least 10 hours before you serve the mousse with berries.

Pitaya Almond

Ingredients: 2 pitaye, 100 grams of cream cheese, 2 tablespoons of sweetened condensed milk, 50 g almonds, chopped 4 whole almonds, some candied fruit for decoration.
Preparation: Cut the fruit into 2 parts along the length, remove the pulp with a small spoon, then cut into cubes. Set aside and keep half the peel. Beat cream cheese with a fork, incorporating the condensed milk and ground almonds. Add the diced Pitaya. Garnish the shells with the mixture. Decorate with whole almonds and candied fruits.

Chicken with ginger

Ingredients: 4 slices of chicken breast, 1 small glass of rum, 1 cup of white wine, 50 grams of grated ginger.
Preparation: Cut chicken breasts into strips. Brown them in a pan with a little 'oil and a little' butter. When, the chicken strips are golden brown, pour a glass of rum and flame carefully. When the flame is extinguished, add a glass of white wine with a little water. Add the grated ginger, salt and finish cooking.

Sorbet of litchis

Ingredients: 1 kg of litchis, 250 grams of sugar, 1/2 l. pineapple juice, the juice of 5 limes or lemons, 1 sheet of gelatin.
Preparation: peel the litchis, cut in 2 and remove the core. Soak the gelatine in cold water for 10 minutes and drain it. Heat a little lemon juice and you dissolve the gelatin and sugar. Whisk the litchis with pineapple and lemon juice. Add sugar syrup and gelatin. Pour the mixture into an ice cream maker and follow the instructions of the machine for making sorbet.

Physalis cake

Ingredients: frozen puff pastry, 5 tablespoons of raspberry jam, 100 grams of sugar, 200 grams of Physalis fruit jelly.
Preparation: Remove the wrapper from their winter cherry. Roll out the pastry on a greased baking tray. Cover the dough with raspberry jam and sprinkle with sugar. Have finally Physalis on the bottom of the cake and bake at 180 ° for about 30 minutes. When cooked, garnish with fruit jelly.