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MARGARITA
Makes 2
2 tablespoons (30ml) tequila
2 tablespoons (30ml) triple sec
1 cup (250ml) lime juice
12 ice cubes
1. Place tequila, triple sec, lime juice and
ice cubes into Blender pitcher. Using
speed 3, blend until well combined and
ice is crushed.
FLUFFY DUCK
2 tablespoons (30ml) white rum
2 tablespoons (30ml) advocaat
3 tablespoons (45ml) orange juice
2 tablespoons (30ml) heavy cream
6 ice cubes
1. Place rum, advocaat, orange juice, cream
and ice cubes into Blender pitcher. Using
speed 3, blend until well combined and
ice is crushed.
WILD STRAWBERRY
2 tablespoons (30ml) white crème de cacao
1 tablespoon (15ml) strawberry liqueur
3 teaspoons (3 teaspoons; 15ml) Galliano
1 tablespoon (15ml) coconut cream
2 tablespoons (30ml) orange juice
1 tablespoon (15ml) heavy cream
3 strawberries, stems removed and sliced
5 ice cubes
1. Place crème de cacao, strawberry
liqueur, Galliano, coconut cream, orange
juice, cream, strawberries and ice cubes
into Blender pitcher. Using speed 3 blend
until well combined and ice is crushed.
MELON DREAM
1 tablespoon (15ml) triple sec
2 tablespoons (30ml) Galliano
2 tablespoons (30ml) cream
2 tablespoons (30ml) orange juice
1 cup (175g) chopped cantaloupe
10 ice cubes
1. Place triple sec, Galliano, cream, orange
juice, cantaloupe and ice cubes into
Blender pitcher. Using speed 3 blend
until well combined and ice is crushed.
PINA COLADA
2 tablespoons (30ml) white rum
2 tablespoons (30ml) coconut cream
1 tablespoon (15ml) sugar
3
⁄4 cup (175ml) unsweetened
pineapple juice
10 ice cubes
1. Place rum, coconut cream, sugar,
pineapple juice and ice cubes into
Blender pitcher. Using speed 3, blend
until well combined and ice is crushed.
STRAWBERRY DAIQUIRI
2 tablespoons (30ml) white rum
2 tablespoons (30ml) lime juice
2 teaspoons (10ml) sugar
1 punnet (300g) strawberries, hulled
5-6 ice cubes
1. Place rum, lime juice, sugar,
strawberries and ice cubes into Blender
pitcher. Using speed 3, blend until well
combined and ice is crushed.
SPIRITED DRINKS
31
CHOCOLATE ORANGE
PUMPKIN FLAN
4 oz (125g) sweet un-iced chocolate cookies
3 tablespoons (60ml) walnuts
6 tablespoons (90g) butter, melted
FILLING
8oz (250g) pumpkin, peeled and cooked
2 teaspoons (10ml) grated orange zest
3
⁄4 cup (175ml) heavy cream
2 eggs, separated
1 teaspoon (15ml) apple pie spices
1
⁄4 teaspoon (1ml) ground nutmeg
2
⁄3 cup (115g) brown sugar
1
1
⁄2 tablespoons powdered gelatin dissolved
in 3 tablespoons (45ml) hot water
1. Place cookies into Blender pitcher, pulse
until crushed.
2.
Transfer cookie crumbs to a large bowl.
Add walnuts to Blender pitcher, pulse until
nuts are finely chopped. Add to cookie
crumbs in bowl. Stir in melted butter.
3. Press mixture over base and sides
of a 8in (20cm) pie plate. Refrigerate
until firm.
4. To make filling: Place pumpkin, orange
rind, 3 tablespoons (45ml) cream, egg
yolks, spice, nutmeg and sugar into
Blender pitcher. Using speed 3, blend
until smooth.
5.
Pour mixture into a saucepan and stir over
a medium heat until hot but not boiling.
6. Whisk dissolved gelatin into pumpkin
mixture. Allow to cool and refrigerate
until almost set. Check every 15 minutes.
7. Whip extra cream and fold through filling
with beaten egg whites. Spoon into
cookie base and refrigerate until set.
Serve with whipped cream if desired.
APRICOT CREAMS
28oz (800g) canned apricots in syrup
3 teaspoons (15ml) powdered gelatin
1 cup (250ml) heavy cream, whipped
1. Drain apricots, reserving syrup. Place
apricots into Blender pitcher, using
speed 1, blend until smooth. Measure
puree to make 1
1
⁄4 cups (310ml). Reserve
remaining puree.
2. Sprinkle gelatin over 3 tablespoons
(45ml) of reserved syrup and dissolve
over hot water. Set aside to cool then
whisk into apricot puree.
3. Fold in whipped cream.
4. Pour mixture into six individual molds.
Chill until firm.
Turn out and serve with remaining puree
and whipped cream if desired.
DELICIOUS DESSERTS cont’d
30
BR4552 CBL10 USA Spanish.qxd 29/9/03 4:19 PM Page 30
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