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.
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