Soursop fluff, is a delicious summer dessert for all occasions.
INGREDIENTS (Makes approx 6 to 8 servings)
400gr of soursop pulp
2 cups whole milk
200gr of condensed milk
200gr of milk cream
3 sachets of unflavored gelatin
8 packages of milk cookies
PREPARATION
Line the walls and the base of the container that you want to use for the preparation of the soursop sponge with vinipel paper.
Blend the 400 grams of soursop pulp with the two cups of whole milk, add the 200 grams of condensed milk and the 200 grams of milk cream, so that we obtain a thick texture.
Dilute the three sachets of unflavored gelatin in ¼ cup of hot water and add this mixture to the smoothie.
Add the smoothie in the container with the cookies and put in the fridge for approximately 5 hours.
2 cloves of peeled and crushed garlic
1 tablespoon of oil
1 bunch of chopped spinach leaves
1 teaspoon Worcestershire sauce
Grated nutmeg to taste
1 jar of Tirolez cream cheese
¾ cup of crushed ricotta
3 ripped and toasted flatbreads
- In a pan, cook the garlic in oil till it become brown in color, add the spinach and sauté quickly;
- Turn off the heat, add Worcestershire sauce, nutmeg, and ricotta and mix;
- In a baking dish, place the spinach cheese together; bake in oven for approximately 15 minutes on high temperature. Serve afterwards with the toasted flatbread.
A healthy and tasty dessert that the whole family will certainly love..
An irresistible tasty pie perfect to be served as dessert to the whole family..
Tender, juicy and mouth-watering, Seasoned, easy and ready to cook, Family size and perfect for Iftar.
Place the Fratello one day before cooking in the fridge to defrost.
Pre-heat your oven at 200° for 10 minutes.
Place the Fratello in a tray covered with aluminum foil leaving the red thermometer uncovered.
Cook for 2 hours, remove the aluminum foil and place back in the oven until it becomes beautifully golden.
