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Helado de pistacho Casa Hierro elaborado en ZUKA
	
Helado de avellana elaborado en ZUKA
	
Barquillos redondos o galletas
	
1 tableta de chocolate negro de postres
	
Avellanas tostadas
	
Pistachos


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1. Colocar una bola de helado entre los dos barquillos y formar el sandwich. Guardar en el congelador.

2. Picar las avellanas y colocar en un plato. Reservar.

3. Hacer lo mismo con los pistachos Casa Hierro.

4. Poner en un bol el chocolate troceado y calentar 1 minuto y medio en el microondas.

5. Sacar y remover hasta que se derrita del todo.

6. Mojar los sandwiches en el chocolate y pasarlos por los frutos secos.

7. Volver a meter en congelador para que se endurezca el chocolate.

8. Se pueden hacer los sandwiches con antelación y guardarlos en el congelador envueltos en papel de horno.

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Helado de yogur elaborado en ZUKA
	
2 melocotones amarillos-
	
2 cucharadas de azúcar moreno
	
2 cucharadas de mermelada de frutos rojos
	
2 cucharadas de agua
	
Menta fresca


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1. Para la salsa de frutos rojos mezclar bien la mermelada con el agua templada y dejar enfriar.

2. Pelar y cortar en gajos los melocotones.

3. Poner en una sartén el azúcar junto con los melocotones y cocinar hasta que queden caramelizados.

4. Servir los melocotones templados con unas bolas de helado de yogurt y la salsa de frutos rojos.

5. Adornar con unas hojitas de menta fresca

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    [title] => Falsa pizza de sandía y frutas
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Una rodaja grande de sandía
	
Melón piel de sapo
	
Melón cantaloup
	
Plátano
	
Cerezas
	
Hojas de menta fresca
	
Chocolate blanco


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Colocamos la sandía en un plato y la cortamos en porciones.
	
Cortamos el resto de la fruta en rodajas y la troceamos. Podemos utilizar cortadores de galletas para darles formas divertidas.
	
Colocamos la fruta cortada y la menta sobre la sandía, y terminamos rallando chocolate blanco por encima.
	
Servir fría.


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1 cogollo de lechuga
	
8 langostinos
	
Tomates cherry
	
Guindillas de Ibarra
	
1 diente de ajo
	
Aceite de oliva
	
Sal
	
Vinagre balsámico


 

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Separamos 4 hojas del cogollo que nos van a servir como base, las lavamos y las secamos bien.
	
Pelar los langostinos.
	
Pelar y picar el diente de ajo.
	
Quitar el rabito a las guindillas, lavarlas y secarlas bien.
	
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Montar los “tacos” con una hoja de cogollo sobre la que colocaremos los tomates troceados, los langostinos con un poco de su aceite y las guindillas.
	
Añadir un poco de vinagre balsámico por encima.
	
Comer con la mano.


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