INGREDIENTS

• • • 2 cups of Blueberries Berries Paradise
    • 2 tablespoons of corn starch
    • ½ cup of sugar
    • 1 pinch of baking soda
    • 2 cups of milk
    • 1 cup of water

DIRECTIONS

• Place the blueberries and sugar in a saucepan and heat until the mixture starts to become a thick sauce. Put aside and let cool before blending.
• In another saucepan, add the milk and baking soda and bring to a boil.
• Blend the blueberries with ½ a cup of water until it becomes a thick puree, without any chunks or lumps to allow for a perfect integration with the milk. Add the mixture to the milk and combine well. Once again, bring this mixture to a boil.
• Dissolve the corn starch well with the remainder of the water (1/2 a cup). This step is important in order to avoid lumps in the final step.
• Combine the corn starch mixture to the atole, and continue heating a few more minutes until the drink thickens.
• Serve hot!

INGREDIENTS

• • • 56 oz Flour
    • 11 oz Sugar
    • 2 tbsp Baking Powder
    • 3 tbsp Vegetable oil
    • 1 tbsp Baking Soda
    • 1 tbsp Vanilla
    • 6 Eggs
    • 1 tbsp Salt
    • 6 cup Eggs white
    • 2 cup Watter
    • 6 oz Raspberries Berries Paradise
    • 6 oz Blackberries Berries Paradise
    • 17 oz Blueberries Berries Paradise

DIRECTIONS

FOR THE BREAD:​

• Combine 50g of blueberries, 75gr of sugar, 1.5kg of flour, 10ml of oil, 6 eggs, 2gr baking soda, 4gr baking powder, 1gr of salt y 1 tsp of vanilla until the ingredients are well-mixed.  ​
• Oil and flour a baking dish, and then pour the mixture. Bake at 356℉ for 20-25 minutes. ​

FOR THE SIMPLE SYRUP:​

• Mix 50gr of sugar and 50ml of water until it has fully dissolved. Once fully dissolved, set aside. ​

FOR THE MERINGUE:​

• Mix 200gr of sugar and the egg whites in a bowl with a hand mixer, and then cook in a water bath at 145° Farenheit. Beat until stiff peaks begin to form .  ​

FOR SERVING:​

• •  Once the bread has chilled, cut into doughnut shapes and drizzle with simple syrup. ​
  •  Garnish with berries and meringue. Using a kitchen blowtorch, torch the meringue until lightly golden.

By: Chef Humberto Verdia Rodriguez

INGREDIENTS

• • •  ½ cup of sugar​

    •  ½ cup of water​

    • ½ cup of peaches in syrup​

    • 1/3 cup of Berries Paradise raspberries​

    • 10 tbsp of fresh thyme​

    • 3 ½ cups of mineral water​

    • 6 ½ tbsp of ginger

DIRECTIONS

1. Make a syrup by adding raspberries and thyme. ​
2. Slice the peaches into quarts and marinate in the syrup.​
3. Using a mortar and pestle, grind the peaches, raspberries, thyme, and syrup. ​
4. In a glass, add ½ oz of gin, the mixture, and mineral water.​
5. Garnish with thyme sprigs and raspberries. 

By: Chef Valeria Quezada

INGREDIENTS

• • • 4 Guajillo chilli pepper
    • 4 Chipotle chilli pepper
    • ⅓ cup Butter
    • 1 tbsp Sugar
    • 1 tbsp Vinegar
    • 12 oz Asparagus
    • 7 oz Potatoes
    • ½ cup Milk
    • 4 tbsp Salt
    • 1.7 oz Rosemary
    • 1.7 oz Thyme
    • 17 oz Pork tenderloin medallions
    • 2 tbsp Chicken Broth
    • 10 oz Raspberries Berries Paradise
    • 4 oz Blackberries Berries Paradise

DIRECTIONS

1. In a saucepan combine the guajillo pepper with oil and chicken broth, and boil.
2. In another saucepan, heat butter and berries until they release juices.
3. Season the medallions.
4. Blend the chilies with the berries, and add garlic, onion, and vinegar.
5. Seal the medallions and add the marinade.
6. Bake at 446°F for 20 minutes.
7. Season and add salt to the asparagus.
8. Serve.

By: Chef Valeria Quezada

INGREDIENTS

• • • 7 oz Almond Flour
    • 4.4 oz Flour
    • ⅓ cup Butter
    • 1 tbsp Baking Powder
    • ¼ cup Sugar
    • 1 Fl. OZ Milk
    • 2 tbsp Olive Oil
    • 26 oz Caramel Sauce
    • 14 oz Vanilla Ice
    • 5 Peppermint
    • 4 tbsp Sake
    • 5 oz Raspberries Berries Paradise
    • 5 oz Blueberries Berries Paradise
    • 5 oz Blackberries Berries Paradise

DIRECTIONS

1. Combine the almond flour, all-purpose flour, butter, milk, baking powder, and olive oil until
   you reach a slightly thick texture.
2. Bake at 329°F for 30 minutes.
3. Cut the bread in square sizes 8cm x 6cm.
4. Place the caramel sauce in a water bath, add 7.9oz of Berries and peppermint. Mix until
   fully combined.
5. Add salt, butter, and a bit of sake to the remaining 8.8oz of berries.
6. Serve.

By: Chef Valeria Quezada

INGREDIENTS

• • • 1 cup Raspberries Berries Paradise for creamy filling
    • 1 cup Milk
    • 4.9oz Gelatine powder
    • 1 cup Whipped cream
    • ½ cup Sugar
    • 1 cup Mascarpone cheese
    • 25 Ladyfinger biscuit
    • 13 oz Raspberries Berries Paradise
    • 13 oz Blueberries Berries Paradise
    • 13 oz Blackberries Berries Paradise

INSTRUCTIONS

1. Blend the Berries Paradise raspberries for 3 minutes, or until it has reached a fine purée texture. Then place in a saucepan and cook for 5 minutes over medium heat. Then set aside.
2. In another saucepan, heat milk over medium heat. Pour the gelatin powder and mix until dissolved. Then set aside.
3. In a bowl, wisk the whipped cream with a hand mixer for 5 minutes, or until it doubles in size. Next, gradually add the sugar and then set aside.
4. In a large bowl combine the mascarpone, Berries Paradise raspberry purée, and milk with gelatin powder mixture. Gradually add the whipped cream and gently fold into the mixture with a spatula to avoid the mixture from losing its volume.
5. To assemble the cake, place the ladyfinger biscuit strips in a sitting position along the inner wall of a Pastry Ring, and make sure the edges are packed in really tight. Pour the raspberry with mascarpone mixture in the center and fill until just before reaching the top. Place in the fridge to
   set for 4 hours.
6. Place the Charlotte Cake on an extended dish and garnish with Berries Paradise raspberries, Berries Paradise blueberries, Berries Paradise blackberries, and you can also add a red ribbon around the cake and finish with a bow.

Collaboration with kiwilimón®