Romeo and Juliet Candy Spoon
INGREDIENTS
1 packet of unflavored gelatin powder
½ cup of milk
1 can of condensed milk
2 cups of catupirico cottage cheese
1 can of cream
Lemon juice and peel
½ cup of water
1 cup of guava cubes
METHOD OF PREPARATION:
1°- In a saucepan, sprinkle the gelatin over the milk and leave it for 5 minutes. Bring it to a simmer to dissolve, without letting it boil.
2°- Pass to the blender, beat with the condensed milk, the cottage cheese, the cream and the lemon juice until it is homogeneous.
3°- Add the lemon peel and mix with a spoon. Pour into a medium heatproof glass or bowl and refrigerate for 2 hours. Bring the water and guava to a simmer, stirring occasionally or until dissolved. Let it cool and serve it over the caramel. I highly recommend you.

Passion fruit mousse
Ingredients
2 lemons squeezed
1 cup/s and 1/2 sugar
10 tablespoons of corn starch
2 cups of boiling water
4 egg slices
Passion fruit (pulp) or 1 packaged pulp
2 tablespoons of cream cheese.
Preparation
-Put lemon juice, sugar, starch in a pan, mix well and add boiling water, bring to a boil and boil for 2 minutes, mixing with a wooden spoon.
-Remove and add the beaten buds, mix quickly so they blend into a pair.
-Let cool for 20 minutes.
-Once cold, add the cream cheese and mix.
-Meanwhile, beat the egg whites and incorporate into the previous preparation, alternating with the passion fruit pulp, reserving a little for decoration.
Chocolate mousse.
Ingredients
150 g dark chocolate glaze
2 egg yolks
80g of butter … See more

Chocolate mousse.
Ingredients
150 g of dark chocolate couverture
2 egg yolks
80g butter
40g icing sugar
3 egg whites
Pinch of salt.
Step by step preparation
-Place the butter in a bowl along with the chocolate cut into small pieces.
-We merge in a bain-marie or in the microwave and while the whites are assembled with a pinch of salt. When they are frothy, add the icing sugar in the form of rain and continue removing with the sticks until you obtain a shiny meringue.
-Pass the chocolate to another container so that it cools quickly to room temperature and when it is seasoned, add the buds, beat until integrated and watch the chocolate pass into the container with the whites that are ready to snow, incorporating with a spatula with enveloping movements.
-Place the dark chocolate mousse in glasses, let it cool in the fridge and dust with icing sugar or bitter cocoa powder

banana mousse
Ingredients
6 servings
2 bananas
125 grams of sugar
Juice of 1/2 lemon
1/2 orange juice
1 envelope unflavored gelatin
250 ml of sour cream
Powdered fragment, required amount.
Steps
TIME: 75 minutes.
-Peel the bananas and cut them into slices.
-Put in the blender with lemon juice, orange and sugar and make a puree.

• Moisturize the gelatin and heat in the microwave.
  -Add banana puree.
• Whip the cream in half and incorporate it into the purée with enveloping movements.
  -Pour into glasses and refrigerate for 4 hours.
  -Decorate with cocoa powder