Pancake with
Dulce Delicious Manjar
12 servings
Time: 20 minutes
Ingredients
✔ 1 1/2 cup semi-skim milk
✔ 2 eggs
✔ 1 tablespoon of oil
✔ 1 1/2 cup sifted flour
✔ 12 tablespoons of Dulce Delicious Manjar
✔ Icing sugar for decoration
Gather all the ingredients in a jug by first pouring the liquids such as milk, eggs and oil and at the end the flour (thus it will be easier to integrate everything). Process at medium speed for a few seconds until you get a homogeneous shake.
Heat a pan of Teflon or nonstick of medium diameter, pour approximately ¾ of a ladle and distribute throughout the pan with circular and inclined movements with the handle of the pan. Cook for a few seconds until browned edges and turn. Cook a few more seconds and repeat until mixture is finished.
Once ready, fill them one by one with a spoonful of Dulce Delicious Manjar and roll them up on themselves, sprinkle flower sugar and serve them immediately hot or cold as you like.
Pionono with Dulce Delicious Manjar
10 servings
Time: 50 minutes
Ingredients
✔ 5 egg whites
✔ 1 teaspoon of vanilla essence
✔ 200 g Dulce Delicious Manjar
✔ 5 egg yolks
✔ 1 cup sugar
✔ 1 cup plain flour
✔ 5 teaspoons baking powder
Preheat the oven to 180°C.
Beat the egg whites with ½ cup of sugar until stiff peaks form. Separately, beat the egg yolks with the remaining ½ cup of sugar and then fold into the previous mixture.
Using a spatula, fold in the flour, baking powder and vanilla. Mix, but do not beat.
Place on a metal tray lined with baking paper and bake in the oven for 15 minutes. When removing, carefully turn out onto another piece of baking paper, previously coated with icing sugar.
Add the Dulce Delicious Manjar on top of the sponge cake and roll up gently. Sprinkle icing sugar to taste on top of the Pionono.
Mousse of Dulce Delicious Manjar
05 servings
Time: 25 minutes
Ingredients
✔ 1 can evaporated milk (refrigerated for 12 hours or overnight)
✔ 300 g Dulce Delicious Manjar
✔ 200 g cream
✔ 1 sachet gelatine (7 g) hydrated in ¼ cup hot water
✔ 1 dark chocolate tablet cut into pieces
In a bowl beat the evaporated milk on high speed for 6 minutes until frothy, add the Dulce Delicious Manjar and beat again until well blended, then the cream, beat again.
Pour in the unflavoured gelatine, which has already been very well hydrated, and whisk until everything is homogenised and a light foam (mousse) is obtained.
Separate into individual cups or bowls and refrigerate for 2 hours until it takes texture.
Finally, as an option, melt the dark chocolate in a bain-marie or in the microwave, heating it for 10 seconds at a time and removing it to stir, repeating the procedure until it is very fluid.
Pour a layer of chocolate over each mousse cups or bowls and refrigerate again until very well chilled.
Brownie of Dulce Delicious Manjar and chocolate
12 servings
Time 45 minutes
Ingredients
✔ 4/5 butter bread at room temperature
✔ 1/2 cup of brown sugar
✔ 1 1/2 cup of Dulce Delicious Manjar
✔ 3 eggs
✔ 1 dark chocolate tablet cut into small pieces
✔ 1 cup of flour
✔ 1 teaspoon of Baking Powder
✔ 1 1/4 cup chopped nuts to decorate (Optional)
Start by preheating the oven to 180° C and prepare a non-stick pan or pan of 25×25 cm greased and covered with butter paper.
In a bowl add the butter at room temperature along with the sugar, whisk until you have a homogeneous cream, then add the Dulce Delicious Manjar. Then add the eggs one by one beating continuously. Once ready add the flour together with the baking powder until you have a creamy paste and something dense.
Finally add ¾ parts of dark chocolate and half of the nuts, stir to distribute well. See the whole mixture in the prepared pan and bake for 25 to 30 min maximum. Once ready remove, cool and unmold to decorate with lines of Dulce Delicious Manjar, pieces of dark chocolate and the rest of chopped nuts (optional).
Volcanoes of Dulce Delicious Manjar
20 portions
Time: 30 minutes
Ingredients
Dough
✔ 3 cup of flour
✔ 1 cup of ground nuts
✔ 3/4 cup icing sugar
✔ 2/3 of butter bread
✔ 1 egg
Stuffing and decorating
✔ 20 tablespoons of Dulce Delicious Manjar
✔ 300 g of semi-bitter melted chocolate topping
For the dough, put in a bowl all the dry ingredients and butter, rub with your fingers until you have a moist crumb and add the egg, mix until a dough, avoid kneading to not activate gluten flour. Cover the dough with film paper and refrigerate for 10 minutes, then preheat the oven to 180° C.
Stretch the dough on a slightly floured meson leaving it 0.5 cm thick. Cut circles of 5 cm approx. Bake for 15 minutes or until lightly browned. Remove and cool.
When all the lids are ready, glue the nuts with some Dulce Delicious Manjar, then with the help of a pastry bag or sealed bag cover with Dulce Delicious Manjar and make a large flake on each lid. Freeze 5 minutes maximum. Take one and carefully dip the delicacy flake in the melted chocolate. Handle with two forks from the base and leave on a tray and wait until the chocolate is firm.
Yoghurt and Dulce Delicious Manjar Tiramisu
10 portions
Time: 30 minutes
Ingredients
✔ 1 cup water
✔ 1/2 cup granulated sugar
✔ 1 tbsp instant coffee
✔ 1 teaspoon vanilla essence
✔ 2 Packets lady fingers biscuits
✔ 4 Plain unsweetened Greek yoghurt
✔ 1 1/2 Cans Dulce Delicious Manjar
✔ 400 ml double cream (refrigerated from the day before)
✔ 6 leaf gelatine hydrated in plenty of hot water
In a small bowl, combine the hot water with the granulated sugar and the instant coffee, stir until completely integrated, add the vanilla essence and leave to cool.
Place the lady fingers in the base of a square cake tin in an extended manner. Pour the coffee carefully over all the biscuits so that they are well impregnated with the coffee. Set aside.
In another bowl, combine the plain Greek yoghurt with the Dulce Delicious Manjar and whisk vigorously until completely blended. Separately, in another bowl, beat the cream until doubled in volume with the help of an electric mixer. In a small bowl, take some of the mixture prepared with yoghurt and Dulce Delicious Manjar (½ cup) and add the hydrated and drained gelatine leaves. Take this preparation to a gentle microwave or bain-marie until the gelatine is completely dissolved and the preparation is warmed.
Pour the warm gelatine mixture into the yoghurt mixture with Dulce Delicious Manjar and stir, immediately add the whipped cream and integrate with gentle wrapping movements until homogenised. Pour the preparation into the biscuit mould soaked with coffee and refrigerate for 2 hours until it has a better texture.
Once ready, you can decorate with chocolate powder and serve immediately.
You can repeat the process several times in the same mould to obtain several layers.
Churros with Dulce Delicious Manjar
08 portions
Time: 36 minutes
Ingredients
✔ 2 cups of water
✔1 pinch of granulated sugar
✔ 3/4 cup margarine
✔ 1/2 cup icing sugar for garnish
✔ 1 pinch of salt
✔ 2 1/2 cups sifted flour
✔ 1 tin of Dulce Delicious Manjar
✔ 1/2 Litre of oil for frying
Mix the water and butter in a saucepan, add the granulated sugar and salt. Bring to the boil over high heat and add the flour all at once, stirring vigorously with a firm wooden spoon until a firm dough forms that does not stick to the edges of the pan. Remove from the heat and leave to cool.
Put the dough into a piping bag with a curly nozzle, squeeze very hard and drop 10 to 15 centimetre-long cylinders onto a lightly floured tray. Once ready, fry them carefully in plenty of hot oil over medium heat (not too hot) for a few seconds until golden brown on all sides. Remove them with a metal utensil and leave them for a moment on absorbent paper.
Once ready, serve them with a pot of Dulce Delicious Manjar spread and garnish with a pinch of icing sugar.
Rice Pudding with Evaporated Milk and Dulce Delicious Manjar
08 portions
Time: 25 minutes
Ingredients
✔ 1 cup rice
✔½ cup sugar
✔2 cups of cold water
✔ 1 large cinnamon stick
✔ 2 cloves
✔ 1 orange or lemon peel
✔ 200 ml milk
✔ 1 jar of evaporated milk
✔ 2/3 can Dulce Delicious Manjar
✔ 1 tsp vanilla essence
In a medium saucepan, combine the rice, sugar, water and cinnamon, insert the cloves in the orange or lemon peel and add to the rice. Bring to a boil over medium heat, stirring occasionally for 12 minutes. Then pour in the liquid milk and cook for a further 8 minutes.
Pour in the evaporated milk and cook for 6 minutes more, until the rice is cooked, it is important to stir from time to time. Finally add the Dulce Delicious Manjar plus the vanilla essence, stir until well integrated and leave to cool.
Once ready, you can adjust the creaminess of your preparation by adding more milk if you want it more fluid. When serving, sprinkle with cinnamon powder, fresh fruit as you prefer and enjoy it chilled.
