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Cardhu whisky manhattan with salted caramel

Ingredients for 2 servings:60 ml Cardhu whisky30 ml white Martini50 g caramel syrup30 g of salt flakesCherries in syrupIce cubesPreparation:Put half of the caramel syrup on a small plate and the salt flakes on another one. Wet the rim of the glass in the syrup and then dip it into the salt so that the flakes stick to it.Put two ice cubes, the whisky, Martini and the remaining caramel syrup in a cocktail shaker.Shake well and serve the cocktail in the glass and decorate with a cherry. A smooth, sweet, elegant cocktail.

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Cava sangria with raspberries

Ingredients for 6 servings:1 bottle of rosé cava1 can of ginger ale1 can of lemon Fanta170 g of raspberries100 g of frozen forest fruits1 Granny Smith appleIce cubesPreparation:Finely dice the apple and set to one side.Put all the ingredients in a jug in the following order: ice, apple, frozen forest fruits, ginger ale, lemon Fanta and half of the raspberries.Top the jug up with cava and stir to cool the Sangria.Put some ice in each glass, serve the sangria and add fruit toppings and then decorate with the rest of the raspberries. A different sangria fit for celebrations with your friends and family!

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Orange and vanilla panna cotta

Ingredients for 4 servings:For the panna cotta3 oranges400 ml of whipping cream150 g of sugar20 g of vanilla flavouring6 sheets of gelatineFor the orange glazing3 sheets of gelatine250 ml of freshly squeezed orange juiceTo decorate4 slices of orangePeppermintPreparation:For the panna cotta:Grate the peel of the 3 oranges and squeeze out the juice.Soak 6 sheets of gelatine in cold water for 5 minutes.Heat the cream, sugar and vanilla flavouring in a pan. Bring to the boil and remove from the heat. Add the juice and peel from the three oranges.Drain the water from the gelatine sheets and add them to the hot cream mixture. Stir until they melt.Pour the mixture into four glasses and refrigerate for 2 hours.For the orange glazing:Soak 3 sheets of gelatine in cold water for 5 minutes.For the glazing to be transparent, sieve the juice to remove the pulp and put it on to heat in a pan.Drain the gelatine sheets, add them to the orange juice and stir until the gelatine melts.Pour the orange and gelatine mixture over the panna cotta and refrigerate for 2 hours.Serving:Decorate with a slice of orange and the peppermint leaves.

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Anise Christmas rolls

Still not decided what to take on Christmas day? We recommend you make the recipe for the most traditional Valencian buns: anise rolls.

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Kitchen

Trifle de Navidad

Trifle de Navidad

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Kitchen

Cream cake with pineapple and orange

Cream cake with pineapple and orange

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Banoffee Cake

Receta de la tarta Banoffee, también conocida como Banoffee pie o tartaleta. Una receta fácil y un postre genial para sorprender a todo el mundo.

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Persimmon carpaccio

Persimmon carpaccio

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Chocolate and fruit tartalets

Chocolate and fruit tartalets

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Turron mille-feuille

Turron mille-feuille

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Kitchen

Piña bañada en choco

Piña bañada en choco

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Kitchen

Date biscuits

Date biscuits

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Kitchen

72% chocolate and orange mille feulle

72% chocolate and orange mille feulle

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Kitchen

Vasito de cítricos

Vasito de cítricos

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Kitchen

Apple strudel

Strudel de manzana

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Kitchen

Oven-baked cheesecake

Oven-baked cheesecake

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