Quick and easy desert recepies

Parfait blueberry-chocolate cake

FOR THE BASE:

250 g of ground biscuits

125 g of melted butter

FOR THE CREAM:

1 Dolcela Parfait cream chocolate

600 ml of milk

FOR THE FRUIT LAYER:

250 g of blueberries (frozen or fresh)

40 g of sugar

1 Dolcela Bourbon vanilla sugar

10 ml of lemon juice

1 tablespoon of Dolce Gussnel

1. First prepare the fruit layer. Add sugar, bourbon vanilla sugar and lemon juice to the blueberries, then cook until they soften and release their juice.

2. Mix a few spoonfuls of this juice with Gussnel, add to the fruit, and then continue to heat while stirring until you get a pudding-like consistency. Cool the mixture.

3. Prepare three plastic boxes measuring about 7 x 14 cm.

4. Mix the biscuits with the melted butter.

5. Place a layer of biscuits on the bottom of each box.

6. After that, prepare the cream. Add the cream mixture to the cold milk and mix gently with an electric mixer.

7. Continue mixing for 4 minutes (at the highest speed) to obtain a cream of the desired thickness. Apply half of the cream immediately to the base. Then apply a layer with blueberries.

8. Repeat the layer of biscuits and cream and decorate as desired. Serving Cool the dessert for at least 1 hour before serving.

*Advice : apart from blueberries, you can also prepare the dessert with other fruits in the same way.

Nutty toffee cups

FOR THE ALMOND AND HAZELNUT CRISP:

75 g of sugar

1 tablespoon of butter

40 g of almonds

40 g of hazelnuts

80 g of chopped almonds and hazelnuts

FOR THE BUTTERSCOTCH CARAMEL:

60 g of butter

100 g of brown sugar

150 g of sweet cream salt

FOR TOFFEE BUDDING CREAM:

1 Dolcela Premium caramels for pudding

3 spoons of sugar

500 ml of milk

100 ml of sweet cream

1. Melt the sugar, and when it caramelizes, add the butter, stir and mix in the chopped nuts.

2. Apply the mixture between two sheets of baking paper and flatten it with a rolling pin. Leave it to cool and break it.

3. For the caramel, melt butter, add brown sugar and sweet cream and cook until boiling. When it boils, reduce the heat and cook for 4 minutes, then add salt. Leave to cool.

4. Add sugar and a little milk to the pudding, stir, and heat the rest of the milk until it boils. Stir in the prepared pudding and cook until the pudding thickens. Leave to cool. Mix the whipped cream into the cooled pudding.

5. Arrange the dessert by putting a spoonful of croquettes and 1 spoonful of chopped nuts at the bottom of the glass. Spread toffee pudding cream and butterscotch caramel over them. Repeat one more time.

*Advice : for a prettier look, serve in tall glasses to show the layers.

Ice cream tacos with raspberries

FOR TACOS:

1 egg

120 g of sugar

120 ml of hot water

100 g Smooth flour

20 g of cocoa

60 g of melted butter

30 g of melted chocolate for decoration

FOR ICE CREAM:

300 ml of milk

2 Dolcela Whipped cream vanilla flavor

FOR DECORATION:

Raspberries, raspberry dressing, melted chocolate…

1. For the tacos, mix the eggs and sugar until you get a pale, frothy mixture.

2. Add water, mix.

3. Sift the flour and cocoa into the egg, sugar and water mixture.

4. Mix with a whisk, then add the melted butter. Cool for 1 hour.

5. Place one spoonful of the mixture in the middle of a hot non-stick pan, then spread it into a thin pancake by turning the pan.

6. Bake on low heat for 4-5 minutes on one side and 3-4 minutes on the other side, then immediately place hot over the handle of the cooker to get the shape of tacos.

7. Dip the edges of the cooled tacos into the melted chocolate and put them in the fridge to set.

8. Prepare the cream by adding the contents of the bags of vanilla whipped cream to cold milk, mix and continue mixing with an electric mixer for 3-4 minutes.

9. Using a pastry bag, squeeze the prepared cream into the tacos. Place on baking paper and freeze for at least 6 hours or overnight.

10. Pour the raspberry sauce over the ice cream tacos and serve with fresh raspberries.

*Advice : the dough for tacos takes a little longer to bake because it needs to be completely dry in order to be able to form and keep the shape of the tacos.