INTERNATIONAL DESSERT

CHOCOLATE MOUSSE INGREDIENTS: * -------------------------------------------------
300g good-quality dark chocolate, roughly chopped * -------------------------------------------------
3 eggs * -------------------------------------------------
1/4 cup (55g) caster sugar * -------------------------------------------------
1 tbs good-quality cocoa powder, sifted * -------------------------------------------------
300ml thickened cream, plus extra whipped cream to serve * -------------------------------------------------
Grated chocolate, to serve
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------------------------------------------------- PROCEDURE: * Place the chocolate in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly. * Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cooled chocolate and cocoa powder until combined. * In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon into 6 serving glasses and chill in fridge for at least 1 hour. Remove from fridge 15 minutes before serving, then top with extra whipped cream and grated chocolate to serve.

CHOCOLATE HAZELNUT GELLATO INGREDIENTS: * 2 cups whole milk * 1 cup heavy cream * 1/2 cup sugar, plus 1/4 cup * 4 egg yolks * 1/2 teaspoon vanilla extract * 1/2 cup chocolate-hazelnut spread (recommended: Nutella) * 1/2 cup toasted hazelnuts, crushed, for garnish METHODS:
In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes. * Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes. * Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze.

BLUEBERRY CHEESECAKE

INGREDIENTS * 2 cups cream cheese * 6 cups whip cream * 2 tsp gelatin * 3/4 cup fresh milk * 4 egg yolks * 1 cup sugar * 2 tsp Vanilla essence * 2 tsp lime juice * 1 cup digestive biscuits – crushed * 3 Tbsp melted butter

INGREDIENTS * 1/2 cup blueberry filling * 1 Tbsp gelatin * 2 cups water

METHOD * In a bowl, mix the crushed biscuits with the butter * Spread it at the bottom of a dish and smoothen with a spoon. * Now, freeze it till it becomes hard. In a separate bowl, mix the cream cheese with the vanilla essence and the lime juice. Mix it well. * Dissolve the gelatine with 1 1/2 cups of cold water and keep aside. * Boil milk in a pan. In another bowl, mix the egg yolks and sugar. Add 2 tbs of the boiling milk. * Now add this entire mixture to the pan with the milk. Cook on slow fire to pasteurize the eggs and thicken the mixture. Keep stirring constantly. * Remove from the fire and mix in the gelatine, cool to room temperature. * Add the mixture to the cheese and fold well until all lumps are smoothened out. * Finally fold in the whipped cream. * Now add this mixture on top of the frozen biscuits. Freeze it again till it becomes hard.

FOR THE TOPPING: * Dissolve the gelatine with cold water and mix it with the blueberry filling. * Boil the mixture and then let it cool. Now, pour it over the top of the hardened cheesecake. * Set again in the fridge and serve.

CHOCOLATE LAVA CAKE

INGREDIENTS * 5 tbsp butter * 3.5 oz dark chocolate (this is one standard chocolate bar) * 2 extra large eggs * 1 extra large egg yolk * 3 tbsp sugar * 3 tbsp flour * 2 tsp cocoa powder * pinch of salt * powdered sugar as needed

METHOD * Melt the butter and chocolate together over a double-boiler, or microwave for a short time. Stir to combine. Whisk together the eggs and sugar until the mixture is light yellow in color, and the sugar is dissolved. About 3 minutes. * Stir the warm chocolate mixture into the egg mixture and whisk until combined. Sift in the flour, cocoa, and salt. Fold in with a spatula until combined. Spoon into 4 buttered 5-oz ramekins, and tap on the table to settle any air bubbles. Refrigerate for 30 minutes. * Preheat oven to 425 degrees F. Place ramekins in a baking dish and add water until it is halfway up the sides. Bake for 15 minutes. Dust with powdered sugar and serve warm. The cakes can be turn out, or served in the ramekins.

LOCAL DESSERT

LECHE FLAN

INGREDIENTS: * 3/4 cup sugar * 1.25 oz. water * 5 eggyolks * 2 eggs * 1 (14 oz) can condensed milk * 1 (12 oz) evaporated milk * 1 tablespoon vanilla

METHOD * Preheat the oven to 300 degrees. * In a medium saucepan, combine 3/4 sugar and water. Stir over low heat until sugar dissolves. Increase heat to medium and cook, without stirring until syrup turns deep amber swirling the pan occasionally, about 10 minutes. Quickly pour the caramel in the pan/mold and manipulate the dish until the caramel is evenly covered on the bottom. Set aside to cool and harden. * In a blender, pour the rest of the ingredients and blend well. Scoop out most of the bubbles. Important step: Slowly strain it through a cheesecloth (regular mesh strainer lined with cheesecloth) or a double mesh strainer into the pan/mold. Use a silicone spatula or the back of a ladle to push the flan through. * Place the pan/mold in a large roasting pan and fill the surrounding area with hot water until it reaches up to the same height as the flan mixture. * Bake for 45 minutes. Insert with a knife to make sure it comes out clean. Set flan pan/mold aside to cool comeplety before refridgerating it overnight (covered with foil or saran wrap). * To unmold the flan, simply run a knife around the sides, place an upside down serving platter over the flan then invert really quick!

UBE HALAYA

INGREDIENTS * 1 kilogram uncooked purple yam, (boiled then grated, shredded, or mashed) * 1 can condensed milk (300ml) * 1 teaspoon vanilla extract * 200 grams butter * 1 can evaporated milk (400ml) * 1 cup white sugar
METHODS
* Boiled the uncooked jam until tender then grated or mashed. * Heat a cooking pot then put-in the butter and let it melt. * Add the, evaporated milk, condensed milk and sugar, vanilla extract then stir well. * Put-in the purple yam then stir occasionally until the texture of the mixture becomes really thick (about 15 to 20 minutes under low fire). * Transfer the mixture to a mold or any container and let the temperature cool down. * Refrigerate for at least 2 hours then serve.

BUKO PANDAN

INGREDIENTS * 1 sachet of jelly powder mix with buko pandan flavor( or without pandan flavor as long that you have buko pandan extract) * 5 cups water * 1/2 cup of brown sugar * 1/2 teaspoon pandan extract * 1 cup evaporated milk * 1 bottle of green nata de coco * 1 bottle of coconut stings, sweetened (or fresh coconut strings) * 2 packs of Nestle Cream * 1 can of Condensed Milk

METHOD * Pour water then slowly sprinkle powdered gelatin then stir constanly.( apply heat) * Add Buko Pandan liquid then stir until everything is evenly distributed. Bring to a boil while continuously stirring. Then add sugar and evaporated milk (reboil) * Turn off the heat and transfer the mixture to a mold. Allow the temperature to cool. The texture of the mixture should be firm once cooled. Slice the firm gelatin into small cubes. * Combine, drained green nata de coco, drained coconut strings, nestle cream, condensed milk (about 1/2 can of it), then mix well. * Allow the texture to thicken by chilling in the refrigerator or freezer for a few hours. * Transfer to individual serving bowl or cups then top with a scoop of vanilla ice-cream (optional).

HALO HALO

INGREDIENTS * Sweetened red beans * Sweetened saba banana * Sweetened kamote * Sweetened jackfruit * Cooked sago * Pinipig * Shaved/Crushed ice * Ice cream * Ube halaya * Leche flan * Milk * White sugar

PROCEDURE * Half-fill a tall glass with your choice of sweets. Fill with shaved/crushed ice. Top with ice cream, ube haleya or leche flan. Serve with milk and sugar.