• 6 eggs beaten with 150 grs sugar
• 150 grs stiffed flour

Cook in a greased pan. After it is done take from the pan and fill with ice cream. To cover beat 6 egg whites with 4 tbsp of sugar and place in the oven to toast

Cold pudding of eggs and milk
(Pudim gelado de ovos e leite )

Beat 24 egg yolks until they turn white. Add 2 l of milk, cinnamon to taste. Let 350 grs of sugar boil with some water until becomes large thread (217º). Let it cool and add all the ingredients. Goes into the oven in a grease pan covered with paper. You may cook in "banho-maria" and serve into the oven dish.

Tangerine ice-cream
(Gelado de tangerina)

Squeeze 12/15 tangerines. Squeeze the peel so that you get the tasty and smelly part. Filter on a cloth to clear the juice. Melt 25 grs of white gelatine in less than a litter of water, add a egg white and 400 grs of sugar. Let this mixture boil and blend in 1 l of cold water. Let it pass through the cloth again and refrigerate

Cold pineapple pudding
(Pudim gelado de ananás)

Shopping list:

• 1 pineapple in pieces covered with sugar (you may use canned)
• 1 pck chocolate mousse
• 250 grs of cream
• 1 pck bolacha maria in crumbs or you may use the 123 machine
• 2 stiffed egg whites
• 4 tbp sugar

Soak the cookies into the pineapple juice and place into a pyrex. On top put the pieces of pineapple. Beat the egg whites with the sugar until very fluffy. Beat the whipping creams and blend the 2 mixtures. Place on top of the layer of pineapple. Prepare the chocolate mousse and place on top. Decorate. Take into the refrigerator overnight.

Hot-Cold Pudding
(Pudim quente-frio)

Shopping list:

• 0,5 kg whipping cream
• 1 can condensed milk
• 250 grs butter cookies or other

Crumble the cookies. Add the cream, milk to become creamy. Mix the cookies from bottom to top. Pour into a greased recipient and place in the freezer.
Unmold and serve with hot chocolate.

Lemon sorbed with fizz
(Sorbet de limão com espumante)

Shopping list:

• 1 dl white wine
• 2 tbsp sugar
• 1 piece gelatine
• 3 tbsp whipping cream
• ½ lemon juice
• 1 egg white
• 1 tbsp sugar
• ½ c marrasquino
• 1 dl champagne

Boil for 5 minutes the wine with the sugar. Soak the gelatine and add to the wine melting well. When it becomes a bit hard add the cream, the lemon juice and place in the freezer for 3 hours. Beat the egg white with the remaining sugar and mix to the frozen mixture. Place in the freezer again for 1 hour. Mix the marrasquino and champagne. Put in glasses and decorate.

Peach dessert
(Sobremesa de pêssego)

Shopping list:

• 1 can condensed milk
• 1 can peaches
• 1 gelatine tutti-frutti
• 2 egg whites

Take to the stove the gelatine with the peach juice until well dissolved. Beat the egg whites and add to the condensed milk. Smash the peach and add to the mix. Pour into a serving dish and put in the refrigerator.

Zézinha
(Zézinha)

Shopping list:

• 2 pck gelatine any flavour
• ½ l milk
• 5 eggs
• 1 c sugar

Boil the milk and dissolve the gelatine. Beat the yolks with the sugar and add the milk taking to the stove again to make a creamy mixture. Add the egg whites stiffed and place in a dish in the refrigerator.

Cream with strawberry
(Natas com morango)

Shopping list:

• 500 grs whipping cream
• 5 tbsp sugar
• 1 can condensed milk
• crumbled "Maria" cookies

Beat the cream with the sugar and add the condensed milk. In a tray place layers o cream and cookies alternately. Place in the freezer. Unmold and pour over strawberry purée with some sugar.

Cream with fruits
(Leite creme com frutas)

Shopping list:

Make regular chocolate cream, home made or package. Ai the bottom of a pyrex place fruity salad and on top the cream decorating with crumbled sighs.

Ice-cream pudding
(Pudim gelado de nata)

Shopping list:

• 0,5 kg whipping cream
• 8 tbsp sugar
• 4 egg whites
• 5 sheets of gelatine
• 1 tbsp powdered gelatine

Soak the gelatine leaves and dissolve in 1 dl of hot water. Beat the cream with half of the sugar. Beat the egg whites until fluffy. Add the dissolved ice and the egg whites beating constantly. Pour into a recipient and place in the freezer. Unmold close to the serving time. Cover with melted chocolate or egg cream (300 grs sugar covered with water on top of the stove until is melted and a bit thick. When cold add 6 stirred egg yolks and 2 whole eggs. Take on top of the stove again stirring until creamy, at the end beat well. You may also alternate with fruit preserve and cream.

Orange mousse
(Mousse de ananás)

Shopping list:

• 5 oranges
• ½ lemon
• 2 eggs
• 100 grs sugar
• 1 tbsp corn starch
• 1 tbsp orange liqueur

Squeeze the oranges and lemon to get ¼ l of juice. Beat the egg yolks with the sugar and starch dissolved in the juice. Place on the stove until it becomes thick, stirring constantly. Beat the egg whites until fluffy and pour slowly over the mixture and add the liqueur. Place in individual bowls and put in the refrigerator. You may decorate.

Pineapple mousse
(Mousse de ananás)

Shopping list:

• 1 can condensed milk
• 400 grs sugar
• 2 cans pineapple (or the same amount of fresh fruit)
• 500 grs whipping cream

Place the sugar with some water over the stove until becomes thick. After cooling add the condensed milk and the smashed pineapple and the well beaten cream. Place in the refrigerator overnight.

Priests ice-cream
(Sorvete dos padres)

Shopping list:

• 3 egg yolks
• 1 can condensed milk
• 1 can whipping cream
• 1/1 can milk
• ½ c sugar
• 1 c chocolate + ½ c

Beat the egg yolks with the sugar, add the whipping cream and the chocolate dissolved in the milk. Pour in the ice cubes recipient and when frozen roll in the ½ c of chocolate each one.

Strawberry ice-cream
(Gelado de morangos)

Shopping list:

• 5 eggs
• 2 pck whipping cream
• 1 strawberry yoghurt
• 5 tbsp sugar + 2

Beat the egg whites and add 5 tbsp add the sugar. Beat the egg yolks with 2 tbsp sugar. Beat the cream and add everything and the yoghurt. Put in the freezer. Before serving cover with strawberry syrup or beat fresh strawberries.

Nut ice-cream
(Gelado de noz)

Shopping list:

• ½ l milk
• 100 grs pieces of nuts
• 1 tbsp coffee
• 6 egg yolks
• 8 tbsp sugar
• 1 dl cream

Place the milk oven the stove, with the nuts, and coffee until boiling. Let it rest for 30 minutes. Beat the egg yolks and add the milk mixture. Place on the stove again and add the sugar. Beat the cream and add to the warm mixture. Place in a ice cream bowl and put in the freezer beating once in a while for better results

Fruit ring
(Coroa de frutas)

Shopping list:

• 4 dl natural yoghurt
• 6 tbsp sugar
• 4 sheets of gelatine
• varied fruits

Dissolve the gelatine with a little warm water, add the beaten yoghurt with the sugar. Add the fruits and pour into a recipient with a hole in the middle. Unmold before serving when it is hard enough and decorate to taste.