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Recipe of 6 Recipes with Ice Molds
Carlos

Carlos García

Recipe of 6 Recipes with Ice Molds
Carlos

Carlos García

Recipe of 6 Recipes with Ice Molds
Carlos

Carlos García

Recipe of 6 Recipes with Ice Molds
Carlos

Carlos García

Recipe of 6 Recipes with Ice Molds
Carlos

Carlos García

Recipe of 6 Recipes with Ice Molds
Carlos

Carlos García

Recipe of 6 Recipes with Ice Molds
Carlos

Carlos García

Recipe of 6 Recipes with Ice Molds
Carlos

Carlos García

Recipe of 6 Recipes with Ice Molds
Carlos

Carlos García

Recipe of 6 Recipes with Ice Molds
Carlos

Carlos García

Recipe of 6 Recipes with Ice Molds
Carlos

Carlos García

Recipe of 6 Recipes with Ice Molds
Carlos

Carlos García

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12

6 Recipes with Ice Molds

120 minutes
Easy
14 servings
1
You never thought about everything you can do with an ice tray! Here we leave you these original and varied recipes to prepare with these molds: delicious palettes of lemon pie with cookies and red fruits, ravioli stuffed with spinach, coffee ice for a cold drink or a frappé, cubes of spicy butter, creamy appetizers Cheesecake covered with chocolate and raspberry fillings, or perfect cubes of sushi. Surprise yourself with this sensational technique!

Ingredients

  • 1 Cup of Maria cookie crushed, for lemon pie
  • 1/2 Cup of Butter melted, for lemon pie
  • 190 grams of cream cheese to pay for lemon pie
  • 1/2 Cup of sugar for lemon pie
  • 4 spoonfuls of condensed milk for lemon pie
  • 1 tablespoon of lemon juice for lemon pie
  • 1 tablespoon of lemon zest for lemon pie
  • to taste of blueberry for lemon pie
  • to taste of raspberry for lemon pie
  • 1 Cup of Ricotta cheese for spinach ravioli
  • 1 Cup of spinach chopped, for spinach ravioli
  • 5 spoonfuls of White onion finely chopped, for spinach ravioli
  • 1 tablespoon of Garlic finely chopped, for spinach ravioli
  • 1 pinch of Salt for spinach ravioli
  • 1 pinch of Pepper for spinach ravioli
  • 1/2 kilo of pasta for ravioli
  • to taste of fresh parsley leaves, to print the ravioli
  • 2 liters of Water to cook spinach ravioli
  • 1 tablespoon of Salt to cook spinach ravioli
  • 1 tablespoon of olive oil to cook spinach ravioli
  • to taste of laurel to cook spinach ravioli
  • 1 tablespoon of Butter to cook spinach ravioli
  • 1 tablespoon of White onion finely chopped, for spinach ravioli
  • 1 tablespoon of parsley finely chopped, for spinach ravioli
  • 1 Cup of Bechamel sauce to serve ravioli
  • to taste of Parmesan to serve the ravioli
  • 2 cups of Water hot, for coffee ices
  • 1/4 of Cup of soluble coffee for coffee ices
  • 1/2 Cup of sugar for coffee ices
  • 1 liter of milk for coffee ices
  • 1/2 kilo of Butter for butter cubes
  • 1/4 of Cup of echalote finely chopped, for butter cubes
  • to taste of thyme for butter cubes
  • 2 cups of chocolate cast, for Cheescake ice
  • 190 grams of cream cheese cut into ice cubes from Cheescake
  • 1/2 Cup of sugar for ice cheescake
  • 2 spoonfuls of vanilla for ice cheescake
  • 1 on of grenetina 7g, hydrated and melted for cheesecake ices
  • 1 Cup of raspberry for ice cheescake
  • 1 Cup of fresh tuna cut into cubes of sushi
  • 1 tablespoon of ginger finely chopped for tuna cubes
  • to taste of Sesame oil for tuna cubes
  • 1 tablespoon of soy for tuna cubes
  • 2 spoonfuls of Sriracha sauce for tuna cubes
  • 1 Cup of sushi rice
  • 1 piece of avocado cut into cubes, for tuna cubes
  • 2 spoonfuls of black sesame for tuna cubes
  • to taste of soy sauce ponzu for tuna cubes

    Preparation

    For cubes of Pay de Limón: For the base, in a bowl mix the biscuit with the butter, until forming a pastita. Place a little on each cube of a tray for ice and compact with a spoon. Refrigerate
    For the filling, in a bowl beat the cream cheese with the sugar, the condensed milk, the lemon juice and the grated until a smooth mixture. Fill the ice mold, match and decorate with blueberries and raspberries. Insert palette sticks in the center and freeze until set. Unmold and enjoy.
    For the ravioli: For the filling, in a bowl mix the ricotta cheese with the spinach, the onion, the garlic, season with salt and pepper. Reservation.
    Using a rolling pin, spread the ravioli paste on a clean and floured surface 1 mm thick. Place parsley leaves in one half and cover with the other half of the pasta. Stretch again so that the parsley adheres to the dough.
    Cut two rectangles slightly larger than the ice mold and place a rectangle of paste on the mold, press lightly to mark the edges and fill with the previous preparation.
    Lightly rinse the edges with water and place the other part of the paste on top, press lightly with your fingers to close. Transfer to a table and with the help of a knife, cut the ravioli. Press the edges with a fork to close completely.
    Cook the ravioli in a pot with boiling water, salt, olive oil and bay leaves for 10 minutes. Strain and reserve.
    Heat a pan over medium heat with the butter, cook the onion and the ravioli with the parsley, add the white sauce, cook 2 minutes, serve with Parmesan cheese and enjoy.
    For coffee ice: In a bowl mix the soluble coffee and sugar with the water until it is completely diluted, pour the coffee preparation into an ice mold and freeze until solidified.
    Serve the ice in a glass of milk and mix until dissolved. You can also liquefy it to make a delicious frappÉ, decorate with whipped cream and sparks.
    For butter cubes: Heat a pan over low heat with the butter, lightly cook the shallot and thyme. Pour the mixture into ice molds and refrigerate or freeze until it solidifies again.
    Use your bucket of butter to cook any protein or to serve on top of an already cooked protein such as a steak or fish to refine the flavor.
    For Cheesecake cubes: For the chocolate cover, pour 2/3 of the melted chocolate into the ice mold, and move to create a light layer of chocolate. Remove excess if necessary and refrigerate until solidified.
    For the cheesecake, in a bowl beat the cream cheese with the sugar, the vanilla essence and the tempered gelatin to avoid lumps. Fill the mold with the cheesecake and with a raspberry. Match and cover with the remaining chocolate. Freeze until they are completely solid. Desmolda, serves and enjoys.
    For sushi cubes: In a bowl mix the tuna with ginger, sesame oil, soy and sriracha until all the ingredients are incorporated.
    In an ice tin, oiled with sesame oil, place a well-compressed layer of rice for sushi, add a little avocado and tuna, cover another layer of rice and compact. Decorate with a bit of black sesame, unmold and serve with a little ponzu.

    PRESENTATION

    Serve each preparation and accompany with its respective ingredient.

    TIPS

    The ice molds will help you have equal portions and make the perfect snacks that any party needs.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    1023
    kcal
    51%
    Carbohydrates
    90.8
    g
    30%
    Proteins
    17.4
    g
    35%
    Lipids
    70.8
    g
    109%
    Fiber
    5.5
    g
    11%
    Sugar
    57.9
    g
    64%
    Cholesterol
    162
    mg
    54%
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