Tag Archives: dessert

Strawberries and Cream | Fresas con Crema

strawberries and cream

Fresas con crema is a classic dessert served in my Tía Dora’s hometown of Irapuato, Guanajuato, the strawberry capital of Mexico. During our annual summer road trips, I can vividly remember the ruby-like strawberries glimmering in baskets off of the carreteras, or highways, as my father zoomed by them on our way to Guanajuato. Now, thanks to the native California strawberry, Irapuato’s signature dessert can be easily replicated for all to savor and enjoy with this easy three-step recipe!   Read More…

Guava Mousse Cake | Mousse de Guayaba

by Pilar Cabrera

Ingredients (crust):
¾ cup melted butter
1 packet Maria cookies (or English tea biscuits)

Ingredients (mousse):
12 medium yellow guavas (+ 2 more, sliced thinly for garnish)
2½ cup water
1½ cup sugar
1 cinnamon stick
3 tablespoons powdered unflavored gelatin (+ ½ cup cold water to dissolve gelatin)
1 cup crema Mexicana* (may substitute table cream or crème fraîche)
1 cup plain yogurt

Preparation (crust):

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Crumble cookies in food processor until very fine. Transfer to mixing bowl.
  3. Add melted butter to cookie crumbs and mix well. Transfer mixture into a square baking dish and spread evenly along the bottom to about 1/8-inch thickness.
  4. Bake for seven minutes.
  5. Remove from oven and let cool while preparing mousse filling.

Preparation (mousse filling):

  1. Remove ends and cut guavas in half.
  2. Boil water, sugar, and cinnamon in medium pot over medium-high heat for 10 minutes.
  3. Add guavas and cook for 20 minutes, or until soft, but not mushy.
  4. Blend cooked guavas until smooth. Strain through fine-mesh back into blender to obtain puree. Set aside one cup of puree for garnish.
  5. Dissolve gelatin by sprinkling over ½ cup cold water. Whisk gently with a fork, then setting aside for 5 minutes.
  6. Add the hydrated gelatin, crema Mexicana, and yogurt with guava puree and blend until completely smooth.
  7. Pour guava mixture evenly over cookie crust and refrigerate for at least 2 ½ hours until mousse sets.
  8. Serve over a layer of reserved guava puree with dehydrated guava slice (see preparation below) pierced through mousse.

Preparation (dehydrated guava slices):

  1. Place guava slices on cookie sheet lined with wax paper.
  2. Bake for 10-15 minutes or until crispy.
  3. Set aside and let cool.

Note: Crema Mexicana is a Mexican table cream that is found in most Latin supermarkets. It can be substituted with table cream or crème fraiche.

Kahlua Jello | Gelatina de Kahlua

by Nora Valencia

Ingredients (jello):
2½ teaspoons unflavored gelatin (+ ½ cup cold water to dissolve gelatin)
¼ cup sugar
1 cup cold water
3 teaspoons instant coffee or espresso
1 cup Kahlua coffee liqueur

Ingredients (chocolate sauce):
3 8-ounce tablets of Mexican chocolate
1 teaspoon butter
¼ cup milk
1 teaspoon crema Mexicana * (may substitute table cream or crème fraîche)

 Preparation (jello):
  1. Sprinkle gelatin over ½ cup cold water and let sit for five minutes until dissolved completely.
  2. In small saucepan heat remaining (1 cup) water and sugar over medium flame until sugar is dissolved. When mixture begins to boil, remove from heat and add the dissolved gelatin mixture and instant coffee. Mix well.
  3. Add Kahlua to mixture and lightly stir.
  4. Pour into individual dessert dishes and refrigerate for at least 4 hours, or until jello sets.
  5. Garnish with freshly sliced fruit (kiwi or strawberries go well with this recipe), a dash of plain yogurt, and chocolate sauce (see recipe below).

Preparation (chocolate sauce):

  1. Over low heat, melt chocolate with butter, milk, and cream until well blended.
  2. Let cool before using to garnish jello.

Note: Crema Mexicana is a Mexican table cream that is found in most Latin supermarkets. It can be substituted with table cream or crème fraiche.

Mango Sorbet | Sorbete de Mango

Mango Sorbet_SMALL

Ingredients:
5 Manila mangoes
½ cup sugar
½ cup water
 

Preparation:

  1. Peel and remove flesh from mangoes.
  2. Combine mangoes, water, and sugar and puree in blender.
  3. Transfer mixture into ice cream maker and churn according to manufacturer’s instructions.
  4. Store in airtight container and chill in freezer for at least four hours before serving.

Note: This recipe can also be used for popsicles. Just skip the last two steps above, pour mixture into popsicle molds, and top with lids. If using cups, let the mixture set for 30 minutes before inserting wooden sticks. It is also easier if cups are organized on a small cookie sheet to ensure that paletas freeze evenly. Freeze overnight.

I learned this recipe from the lovely Reyna Mendoza, of El Sabor Zapoteco cooking school in Oaxaca.