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SWEET SUMMER DESSERT RECIPES

SWEET SUMMER DESSERT RECIPES

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For your convenience, we collected the list of the La Monarca signature products that were used in the following recipes:

Monarca Cinnamon Cookies
Monarca Orejitas

La Monarca Hojarasca Mexican Cinnamon Cookie No Bake Cheesecake Summer DIY Recipe

No-Bake Mexican Hojarasca Cheesecake

Ingredients

  • 3 packages (approx. 36 cookies) Monarca Cinnamon Cookies

  • 8 Tbs (1 stick) unsalted butter, melted

  • 2 8-ounce packages cream cheese, room temperature

  • 1/2 14-ounce can (3/4 cups) sweetened condensed milk

  • 1/4 cup fresh lemon juice

  • 1 teaspoon vanilla extract

Directions

  • Put cookies in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.

  • Pour crumbs into a medium bowl. Add butter, and stir until well combined.

  • Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.

  • Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla.

  • Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.

  • Unclasp sides of pan, and remove cheesecake.

La Monarca Chocolate Mexicano & Champurrado Popsicle Paleta DIY Summer Recipe

Chocolate & Champurrado Paletas

INGREDIENTS:

To make Monarca Mexican Hot Chocolate & Champurrado (about 5 cups):

 To make Monarca Mexican Hot Chocolate Popsicles:

TO PREPARE:

To make Monarca Mexican Hot Chocolate:

  • In a saucepan, pour cups of water,  Almond Milk or milk to a very low simmer over low heat. 

  • Once it comes to a boil, add cups of Monarca Mexican Hot Chocolate and sugar and stir with a molinillo or whisk. Simmer at low heat for 10 minutes and turn off the heat. 

  • Once the chocolate has dissolved pour into a heat proof glass or plastic water jar. Let it cool completely in the refrigerator.

To make Monarca Mexican Hot Chocolate Popsicles:

  • Pour 1 cup of Cool Monarca Mexican Hot Chocolate and 1 Cup Monarca Champurrado, alternating 4-6 times per popsicle, into 8, 4 ounce molds. 
    Pour a little of the chocolate, then a little champurrado, and continue until each mold is filled with a striped pattern of Chocolate & Champurrado. 

  • Carefully place popsicle sticks in molds (if necessary)
  • Place in the freezer until set and frozen, about 4 to 5 hours.

 La Monarca Bakery Mexican Butter Palmier Orejita S'More recipe

Oven Baked Orejitas S'Mores

Ingredients

  • 6 Monarca Orejitas
  • large marshmallows
  • 1 Hershey's bar broken into 6 equal parts

Instructions 

  • Place the Orejitas on a clean cookie sheet (non-stick or wax paper recommended)

  • On one Orejita, place a marshmallow.

  • On the other cookie, place a portion or two of chocolate.

  • Repeat with remaining cookies.

  • Broil in the oven for 1-2 minutes, keep an eye on them because the marshmallows will brown quickly!

  • Match a marshmallow top to a chocolate bottom to create the s'more Orejitas sandwich.

Chocolate Mexicano Panna Cotta

Ingredients:

Directions:
  • Coat four 5-oz. ramekins or 6-oz. custard cups lightly with flavorless oil.
  • Pour 1/4 cup of the cream into a small heatproof bowl, sprinkle the gelatin over it and let stand until softened, about 10 minutes. Place the bowl in a larger bowl of hot water and stir until the gelatin has dissolved.

  • Meanwhile, in a saucepan over medium heat, bring the remaining 1 1/4 cups cream, the mascarpone, sugar and salt just to a boil. Remove the pan from the heat, add the chocolate and whisk until smooth.

  • Add the gelatin mixture to the chocolate mixture and stir until well blended. Pour through a fine strainer into a 4-cup glass measuring cup or a bowl with a pour spout. Divide the mixture evenly among the ramekins and let cool to room temperature.

  • Cover the panna cotta loosely and refrigerate until set and thoroughly chilled, at least 3 hours or up to 1 day.

  • To serve, dip the ramekins one at a time into a bowl of hot water for about 5 seconds, then run a table knife around the edges of the custard and invert onto a chilled serving plate.

Adapted from Luscious Chocolate Desserts, by Lori Longbotham (Chronicle Books, 2004). 

 Enjoy! Tag us @lamonarcabakery

 

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