Come learn how to make some delicious and refreshing desserts for the summertime.

Do you like tropical flavors?

Do you like easy-to-make recipes?

Do you enjoy sweet cold treats for dessert?

This is the cooking class for you. It will take place on Zoom on May 06, 2021 at 5pm (Central).

Sign-up now by using this link that will take you to the registration page.

We will be cooking a few different recipes. If you want to cook one of them, or all of them, make sure to have the ingredients below (please note that we have a list of ingredients per each different recipe:

List of ingredients

Mousse de maracujá (passion fruit mousse)

• 1 can of sweet condensed milk;

• 1 can of table cream (may be substituted by heavy cream);
• 1 packet (0.25oz) of unflavored gelatin – you may or may not need this one, depending on how firm you want your recipe to be. Keep in mind that the other recipes also need unflavored gelatin, so if you buy the 2-count packet you will be able to use it for all the recipes we will show.
• Passion-fruit concentrate juice (the measure of a can of sweet condensed milk ~14oz). You have a few options: you may buy the actual fruit, blend the insides and then pass the pureé through a sift to get rid of the seeds, you may also buy concentrated pureé from the store, or frozen pulp – note that the frozen pulp is the exact amount you need)
• To make this you will need a blender, and a container that can go to the fridge

Gelatina colorida (rainbow jello)

• Jello (please make the jello ahead of time. The idea is to have different colors. I recommend 4 or 5 different flavors. To make the jello, follow the instructions behind the box. (However, please use 2/3 of the amount of water they recommend. To make sure it is easier to remove the jello from the container when you make it, you may coat it with a little vegetable oil / spray)
• 1 can of sweet condensed milk;

• 2 cans of table cream (may be substituted by heavy cream);
• 1 packet (0.25oz) of unflavored gelatin – you may or may not need this one, depending on how firm you want your recipe to be. Keep in mind that the other recipes also need unflavored gelatin, so if you buy the 2-count packet you will be able to use it for all the recipes we will show.
• For this recipe you must prepare the jello before our meeting. Follow the instructions in the package. For the cooking class you will need a blender, and a container that can go in the fridge. Make sure the container is big enough for all the jello that you will prepare and for the new mix.

Manjar de coco (“coconut pudding”)

• 34oz of milk (~ 4.3 cups or 1 liter)
• 1 can of sweet condensed milk;
• 1/2 cup of corn starch;
• 1 cup of coconut milk (~ 7oz or 200ml)
• 1 cup of coconut flakes (~ 7oz or 200g)

Syrup for the pudding

• 1 cup sugar
• 2 cups water
• 6oz pitted prunes (~ 170grams or 1/2 cup  (may substitute for raisins)

For this recipe you will need two different pans (one for the manjar, and the other one for the syrup). You will also need a container onto which you will pour the manjar before you cool it.