Desserts

Amaretti

amaretti[1]

Ingredients for 4: 1 tablespoon flour; 1 tbsp cornstarch;  1 tsp ground cinnamon (optional); 2/3 cups icing sugar; 1 tsp grated lemon zest (optional); 120 g ground almonds; 2 egg whites; ¼ cup icing sugar; A few drops of bitter almond

Preparation:

Line  a baking sheet with parchment paper.
Sift the flour, cornstarch and half the sugar over a bowl.
Add lemon zest and the almonds.
Put the egg whites in a bowl and beat them until stiff using an electric mixer. Add 85 g of the sugar and keep on beating constantly until the mixture is thick and fluffy and the sugar is dissolved.
Using a metal spoon, mix the egg whites with the dry ingredients. Mix to get a soft dough. With wet or oiled hands, form balls using 2 level teaspoons of mixture for each ball. Place on prepared baking sheet, spacing them well part. Let stand for 1 hour uncovered.
Preheat oven 6) 180 (Temp. 4) sprinkle widely the balls with icing sugar, and bake for 15-20 minutes until balls are crispy and golden.
Transfer to rack and cool.

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Tart-tiramisu with strawberries and basil -Tartelette-tiramisu aux fraises et au basilic

Tartalette aux fraises

Ingredients for 6 persons: 1 shortbread dough; 250 g mascarpone; 50 g sugar; 2 eggs; a few basil leaves (2-3, no more)
strawberries (about 300 g)

Preparation: 

Preheat the oven to gas mark 6 (180°C-356ºF). Roll out the pastry into a roasting pan, prick the bottom and cook it alone for about 15 minutes, until golden brown. Remove it from the oven and let it cool.

Meanwhile, mix the mascarpone with the sugar and the egg yolks. Beat the egg whites until stiff and gently pour it the previous preparation. Chop basil leaves and add them.

When the dough has cooled, pour the mascarpone mixture on top. Decorate with the best strawberries that you can find, and leave to cool for a few hours.

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Panna cotta with berries  – Pannacotta aux fruits des bois

Pannacotta

Ingredients for 4 persons: 20 cl liquid cream; 40 g sugar
3 sheets gelatin; 1 vanilla pod;

For the fruit puree: 200 g of berries; 25 g sugar; 1 lemon

Preparation:

Dissolve the gelatin. Mix the cream, the sugar, and cook until it boils. Add the vanilla bean in half, continue to mix, but off the heat.
Add the diluted gelatin. Remove the pod.
Reserve in the fridge overnight . As for the fruit puree, cook the fruit with lemon juice and sugar and blend.

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Tiramisù

Tiramisu a l'italiana

Ingredients for  6 people: A pack of lady fingers;  500 g Mascarpone cheese; 6 egg yolks; 4 egg whites; 200 g powdered sugar; 2 pots coffee (Italian coffee percolator) = 2 bowls of coffee

Preparation:

Prepare the coffee and let it cool. Mix the egg yolks with the sugar and beat until it has am homogeneous whitish mixture. Add the cheese to this mixture (yellow + sugar). Beat the egg whites until stiff,  then add it to the mixture gently (to avoid the cream gets too runny). Finally, moisten the ladyfingers in the coffee and cold in a dish to make the first layer of such biscuits. Then pour half of the cream on the ladyfingers. Then repeat this step. Finally, and before serving the tiramisu, let it rest 12 h. in the fridge for optimizing the taste. Sprinkle the dish with black cocoa powder.

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Galette de Polenta

Galette de polenta

Ingredients for  4 people:  60 cl almond milk;  2 tablespoons brown sugar; 30 g butter; 45 g almonds

For service: 90 g of corn starch; whipped cream; raspberries; fresh mint leaves

Preparation: 

Brown the almonds in the oven a few minutes. In a saucepan, bring the almond milk to a boil. Add the corn starch bit by bit. Add the sugar and cook for 5 to 10 minutes, and stir constantly. Spread the resulting polenta in a dish of about 1 cm thick. Allow to cool completely. Cut rectangles or squares of the cooled dough. Brown them in non-stick pan with butter, and flip over each piece.
Serve with raspberries and a touch of whipped cream, sprinkled with almonds and decorated with fresh mint leaves.
Finally … Raspberries can be replaced by any other fruit according to your preference: peaches, apricots, bananas, strawberries, berries, plums, kiwis, etc.

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Biscotti Croccante di mandorle

Biscotti aux amandes et cerises séchées

Ingredients for  8 people: 125 g butter, softened; 80 g sugar; 2 eggs; 2 tbsp. violet syrup; 300 g flour; 1 tsp yeast; 1 handful whole almonds; 1 handful dried cherries

Preparation: 

Preheat the oven to 180°C-356º F. Start working the butter with the sugar until the mixture gets a white color. Eggs are incorporated and mixed well with a whisk.
Then, add the strawberry syrup together with the flour and the yeast.
Add the whole almonds and the dried cherries. Use a wooden spoon to knead the dough until it gets smooth.

Make two strings of dough, slightly flattened of about 3.5 cm thick; placed them on a baking plate and bake for 30 min until they take on a brown color.

Get them out of the oven so they cool down, then cut them into slices of 1 cm thick, and re-bake them for another 10 to 15 minutes, although monitoring the cooking process. Cool the biscotti on a wire rack.

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Panettone

Panettone

Ingredients for 6 people: 1 ½ packet yeast; 65 ml sugar; 6 tbsp  warm milk; 6 egg yolks; the grated zest of a lemon; 1 pinch salt; 500 to 750 ml flour; 100 ml lemon dice poached in syrup; 100 g butter + 2 tbsp; 8 tbsp  dried currants; 1 tsp  vanilla powder

Preparation:

Soak 1 tablespoon of granulated sugar and yeast in warm milk for 3 minutes. Mix and let it stand in a warm place away from drafts for about 5 min, and until the mixture has doubled in volume (e.g. in a turned-off warm oven).
Pour in the mixture of yeast in a bowl, add the egg yolks, vanilla, lemon zest, salt and the remaining sugar; gradually add 500 ml of flour to get an homogeneous consistency that may allow to form a ball of dough.
Then stir in the diced butter and beat until the dough becomes more consistent and elastic. Add 125 to 250 ml of flour until the dough is firm and oily but not sticky.
Place the ball on a lightly floured surface.
Knead the dough for about 10 minutes. When the dough is smooth and shiny, place in a buttered bowl, sprinkle some flour on it, cover with a cloth and put the bowl away from drafts for 45 minutes, and until the dough has doubled in volume.
Use your closed fist to  open up the dough in the bowl, and add the candied lemon and raisins and start  kneading it until the fruit is well distributed but with the least possible handling of the dough. Line a large loaf pan with parchment paper well buttered on both sides, place the dough on it, draw a cross on it, cover with a some more buttered paper and leave to rise in volume in a “hot” place for 15 minutes.

Remove the paper from the top, brush with softened butter with a brush. Preheat the oven to 220°C-428ºF. Place the loaf pan on the middle rack and bake for 10 minutes.
Reduce the oven temperature to 160°C-320 and bake for some 30 to 40 minutes, brushing the cake again with melted butter. Cover with foil if the top of the panettone gets too brown too fast.

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Panna cotta Orange

 

Ingredients for 6 people:Panna cotta orange

Orange Cream: 15 cl liquid cream; 15 cl orange juice (organic and sieved to remove the pulp and seeds); 25 g brown sugar; 2 sheets of gelatin

Cream with gingerbread:  25 cl liquid cream; 3 slices of gingerbread: 1 sheet  gelatin; 1 tsp creamy honey; 1 pinch spice for the gingerbread

Orange Sauce: 20 cl  orange juice (organic and sieved to remove pulp and seeds); 1 sheet  gelatin; 1 full tbsp creamy honey;

Prepare the orange cream:

Soften the gelatin in cold water. In a saucepan, and over low heat, start heating the orange juice, the cream and the brown sugar.
Remove from the heat when the ingredients start boiling, add the drained gelatin, and stir until it is completely melted. Pour this mixture into six glasses or small bowls. Refrigerate for at least three hours.

Prepare cream gingerbread:

Soften the gelatin in cold water. Crumble the gingerbread taking care to remove the dark edges.
Pour the cream into a saucepan, add the ginger bread, the honey and spices.
Bring to a gentle boil, stir well, remove from heat.
Add the drained gelatin. Stir until completely melted. Spread the mixture over the first panna cotta with the orange jelly.
Refrigerate for at least three hours.

Preparing the orange sauce:

Soften the  gelatin in cold water. Heat in a saucepan and over a low heat, the orange juice and the honey.
Remove from the heat when it starts boiling, and add the drained gelatin.
Stir until completely melted. Distribute the orange sauce on the panna cotta.
Put it back in the refrigerator for at least three hours.

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Tiramisù al cocco

Tiramisu al cocco

Ingredients for 6 people: 400 g mascarpone; 3 whole eggs; 9 slices homemade chocolate cake (This is a chocolate version of the French “quatre-quarts” cake – think of it as something like our American pound cake); 120 g grated coconut; 150 g fine sugar; 10 cl coconut liqueur (Malibu); 10 ounces water
1 pinch of salt

For the presentation:

Unsweetened cocoa powder; a few strawberries, raspberries
or other red berries.

In a saucepan, boil the 10 cl of water with the coconut liqueur and two tbsp of sugar (taken from the 150 g).
Remove from heat. Let it cool.

Cut the homemade chocolate cake into small cubes.
Separate the whites from the yolks. Beat the yolks with the sugar until the mixture gets a white color.
Add the mascarpone, the grated coconut and whisk.
Beat the egg whites until stiff with a pinch of salt. Fold it into the mascarpone preparation. Soak the cake cubes in the syrup. Distribute this on the bottom of the glasses, pour over the mascarpone mixture, add some more cake cubes. Refrigerate for at least five hours.

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Muffin con mandorle e ricotta

Muffin con mandorle et ricotta

Ingredients for 12 people: 250 g ricotta cheese; 2 eggs; 2 egg whites; 20 cl milk; 8 tbsp flour; 6 tbsp cornstarch; 4 tbsp sugar; 4 tbsp icing sugar; 8 tbsp ground almonds; 1 tsp baking powder; 1 pinch salt; some almonds for decoration.

Almond base:

Whisk the sugar with 2 eggs. Add the flour, the cornstarch, the baking powder and the ground almonds.
Slowly add the milk to get a soft mixture, but not too liquid.

Ricotta base:

Whisk 2 egg whites until stiff with a pinch of salt. Slowly add the icing sugar, while whisking it all.
Whisk the ricotta to a smooth consistency before folding into stiff he egg whites gently so they don’t fall.

Butter and flour the muffin molds. First, pour the almond base into the molds, then distribute the ricotta. on the top, and sprinkle on some chopped almonds. Bake for about twenty minutes in a preheated oven at 180ºC-356ºF.
Finally, and to accentuate the taste of almond, add some flavor of bitter almond.
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Struffoli

Struffoli

Ingredients for 6 people: 500 g flour; 4 eggs; 50 g sugar; 50 g butter; 1 pinch salt;some lemon zest; 2 vanilla pods; 2 tbsp anisette liqueur; 5 tbsp honey; some frying oil.

Preparation: 

Mix the sugar with the eggs. Beat to a white color. Put the flour in a bowl and make a volcano hole.
Add the egg mixture + sugar, the butter slightly melted, the vanilla and a pinch of salt. Then add the anissete and work the dough again. Sprinkle some flour on the table before laying  the dough, and start forming marble-sized balls. Heat some frying oil, and fry the balls to a brown color. Next, remove the struffoli from the oil and let them drain dry on paper towels.

Meanwhile, melt the honey over a  low heat; add the lemon zest and simmer while stirring the honey to a liquid consistency. Soak the Struffoli in the honey so that all the balls are thoroughly coated with honey.
Then place the struffoli in a dish and let cool. It is advisable to wait until next day before serving. You can also sprinkle the struffoli with both toasted and chopped almonds and the icing sugar.

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Cannolicchi

Cannolicchi

Ingredients for 4 people:

For the dough: 300 g flour; 30 g sugar; 25 g butter; 1 cup dry Marsala;  1 pinch salt; 1 egg; 12 cannoli molds;

For the filling: 300 g fresh ricotta; 150 g sugar; 50 g orange peel, poached in syrup and cut into strips; 50 g bitter chocolate; 1 small glass rum; ½ pod vanilla; some frying oil

Preparation:

Prepare the dough with the ingredients listed before (except the egg), and mix them with a lot of energy to obtain an elastic and smooth dough. Form a ball, cover with a cloth and let it stand in a cool place, but not cold, for about half an hour. Then,  work on the dough for a few minutes, let it rest for half an hour before knead it again.

Spread the dough into a very thin layer. Cut squares of ten cm by side, which will be painted with the beaten egg. Wrap the pastry squares on lightly oiled molds by rolling through one corner to the other.
Be sure to press each piece of dough so that the junctions become attached, and then fry them in plenty of hot oil. Let cool completely before removing them from the molds (cylinders) performing this operation very carefully to avoid breaking or crumbling the cannoli.

Sieve the ricotta, to make it thinner, and mix it with sugar, the orange peel, the grated chocolate, the vanilla and the rum. Fill the cannoli with this mix and decorate the ends with pieces of the poached fruit.
If you want you can sprinkle the cannoli with icing sugar and add poached cherries, cut into small bits, or sprinkle them with chopped pistachio or hazelnut.

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Crostata di ricotta e mango

crostata de ricotta e mango

Ingredients for 6 people: 1 egg; 1 pinch salt; 250 g ricotta; 25 cl milk; 250 g flour; 100 g cold butter; 100 g sugar; 2 eggs; 20 g flour; 40 g of sugar; the zest of half a lemon; 7 slices mango in syrup or fresh;
1 tsp of extract of vanilla

Preparation of the shortbread: Pour the sugar into the bowl of the blender and process for 10 seconds pressing the TURBO button. Next, add the flour, cold butter, cut into pieces and the salt. Process it for 1 min at speed 1. Add the egg and go on processing for 2 min at speed 1. The result is a granular paste from which to form a ball that will be slightly flattened and stored in the fridge for 30 min. The oven will be preheated to 180°C-356 ºF

Preparation of the ricotta cream: Bring the milk to boiling point with the zest of half a lemon. Once boiling, let it cool slightly. Whisk the egg yolks and the sugar, add the flour and the vanilla extract. Pour the milk, sieved, on the mixture. Then, pour this preparation in a pan to thicken it on a low heat for about 3 minutes, stirring. The ricotta cheese is finally added, and mixed well. Whisk the egg whites until stiff and fold it into the whole preparation.

Get the dough from the refrigerator, and it is spread on a surface. Cut several small disks (or a great one for a larger pie). Then line the mold with this pieces of dough. Take into account that the dough is quite fragile. Fill the tarts with the ricotta cream, top them a strip of mango and bake them  for about 40 minutes.

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Tiramisù con lampone

Tiramisù con lampone

Ingredients for 6 people: 100 g the raspberry macaroons (or biscuits); 100 g raspberries; 150 g mascarpone; 2 egg yolks; 50 g icing sugar; 80 cl whipped cream; raspberry liqueur

Preparation:

Start by preparing the mascarpone cream. Whisk the mascarpone and the egg yolks in a bowl. Whisk the cream until stiff, while adding the sugar. Fold in the whipped cream to the mascarpone mixture. Keep it in a cool place.
Briefly dip the macaroons in raspberry liqueur and crumble them into the bottom of the glasses. Add 6 raspberries, 3 tbsp of mascarpone cream and repeat the same process.
Decorate with raspberries and a small piece of macaroon. Keep cool until ready to serve!___________________________________________

Tarte Rustique

Tarte rustique

Ingredients for 8 people:

For a pie mold of 25-26 cm in diameter
Cinnamon dough and orange tree flower: 200 g flour; 90 g soft butter, diced; 50 g sugar; 1 egg; 2 cl orange flower water; 1/2 tsp ground; cinnamon; 1 teaspoon salt

Sfogliatelle-style garnish: 250 g ricotta; 100 g fine wheat semolina; 20 cl milk; 120 g sugar; 1 egg; 1 sachet of vanilla sugar; 1 tbsp of lemon juice; 1 tbsp orange flower water; 1 tbsp finely grated lemon zest; 1 tbsp finely grated orange zest; 1/2 tsp ground cinnamon; 1/4 tsp of vanilla powder

Deco:  zest of 1/2 orange, cut into julienne
Sprinkling:  1/2 tsp cinnamon;  1 tsp powdered sugar

Preparation of the dough: Mix the flour, sugar, salt and cinnamon in a bowl,. Make a hole and  pour in the soft butter cut into cubes. Start mixing it all with your fingers. Make a new hole and pour in the egg and the  orange flower. Knead quickly into a ball, flatten it a bit, wrap in a plastic film and refrigerate for 1 hr After this time, place the dough on a sheet of parchment paper, cover with transparent film and use a rolling pin to flatten it to a 3-mm-thick sheet . Remove the transparent film and place the dough (parchment paper included) into the mold. Prick the bottom with a fork and refrigerate  again while the filling is prepared.

Preparation of  the filling: Preheat the oven to 180°C-356ºF. In a saucepan, bring the milk to a boil. Throw the semolina, stir quickly over a high heat for a few seconds; then, pour the semolina on a plate so it cools down. In a bowl, mix the ricotta, lemon juice, the orange flower, the zests, finely grated, of lemon and orange, sugar, vanilla sugar, egg, cinnamon, vanilla powder. Add the semolina and whisk with energy to dissolve the blocks formed by the semolina; although, the preparation will still have a lumpy consistence. Pour this mixture over the dough sheet, smooth with a spatula, decorate with orange zest, cut into very thin strips and bake for 35-40 minutes at 180°C-356ºF.
Remove the pie from the mould with the help of the parchment paper; place the pie on a platter by making it slide on the parchment paper. it. Let cool completely and then sprinkle cinnamon mixture and sifted icing sugar.

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Strawberry Sabayon gelato

Iced strawberry sabayon

Ingredients for 4 to 6 people: 1 tbsp icing sugar;  250 g strawberries + 2-3 strawberries for decoration;  4 egg yolks; 100 g powdered sugar; 20 cl sweet white wine; 20 cl UHT cream

Preparation:

Wash the strawberries gently, drain, remove stems, then mash them with a fork, and reserve.
Preparation of the sabayon: In a heavy saucepan or double boiler, whisk the egg yolks and sugar until the mixture whitens.
Add the 2 tbsp of white wine and continue whisking until the mixture becomes very foamy.

Put the pan over a very low heat or in a double boiler and cook, and continue whisking while adding the remaining wine; the  mixture now must have a foamy consistency and be double in volume. But, above all, do not bring to a boiling point. Remove from heat as soon as the sabayon has thickened enough to cool completely.

Whip the cream until stiff, and add the sugar at the end of the process.
Next, add the strawberry purée and the whipped cream to the cooled sabayon.
Distribute the mixture into 4 or 6 glass, and freeze for at least 6 hours. One hour before serving, remove the glasses from the freezer and place in the refrigerator.

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Mini budini toscani

Mini budini toscani

Ingredients for 4 people: 15 g butter; 75 g mixed dried fruit; 250 g ricotta; 3 egg yolks; 50 g powdered sugar; 1 tsp cinnamon; the zest of 1 orange, finely grated + some more of it for decoration.

Preparation: 

Preheat the oven to 180°C-356ºF. Butter 4 ramekins lightly. Put the dried fruit in a bowl, and let them soak for 10 minutes in warm water.
In another bowl, beat the ricotta and the eggs. Add the sugar, cinnamon and orange zest. Add the dried fruits, drained and cut into small pieces.
Fill the ramekins with the mixture. Bake for 15 minutes: the top should be firm but not browned.
Decorate the pudding with orange zest.
Finally, use your favorite dried fruit. Serve these mini puddings hot or cold.

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Marmo italiano

Marmo italiano

Preparation for 6 people: 190 g flour; 65 ml of olive oil; 1/2 tsp yeast; 2 tbsp unsweetened cocoa; 65 ml water or milk (depending on preference); vanilla extract (optional);3 eggs; 150 g sugar

Preparation:

Beat until very stiff the egg whites with 75 g sugar 3. Beat the three egg yolks with 75 g of sugar for 8 to 10 minutes and pour in the amount of milk or water.
Add to this mix the sifted flour, the baking powder and the oil. The result is a compact, sticky dough. Add the white/sugar mixture and gently whisk for a few sec.

Split the paste into 2 equal portions, and add a bitter cocoa in one of them. You can also add a little vanilla extract in the other.
Put parchment paper on bottom of pan (or butter and flour). Then from the center of the dough, and spoon by spoon, pour alternately the two paste preparations.

Bake for 25 minutes at 180°C-356ºF. Then, let it stand in the oven, turned off,  an additional 10-minute period.

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Meringa italiana

Meringa italiana

Ingredients for 3 people:

Raspberries and coconut cream: 100 g raspberries (frozen); 25 g grated coconut; 5 cups  milk; 2 egg yolks; 40 g sugar; 1/2 tsp cornstarch; 1 tsp finely grated lemon zest

The lemon meringue: 2 egg whites; 125 g  sugar (+ some more of it for sprinkling); 5 ml  water; 1 tbsp lemon juice; 1 pinch salt

Preparation of the raspberry cream and coconut: Thaw the raspberries in the microwave, and then turn it into purée (it can be filtered). Pour this fruit  sauce into a saucepan with the grated coconut and milk, and bring to a boil. Meanwhile, beat the egg yolks with the sugar until it becomes frothy. Add the cornstarch and the lemon zest, and beat again. Pour the boiling raspberries mixture while whisking. Pour back into the saucepan and cook slowly over a low heat, stirring constantly with a wooden spoon until it slightly thickens (only a few seconds after the first point of boiling). Dip the pan in a bigger container with cold water to stop the cooking. Pour this preparation into three small pots (or ramekins or glasses) and let it cool to room temperature.

Preparation of the lemon meringue: Beat the egg whites until stiff with salt and lemon juice to only 2/3 of its consistency. In a saucepan, mix the sugar and the water. Bring to a boil, and then to 116°C-241ºF. Pour boiling on the egg whites while beating quickly and avoiding the branches of the whip. Continue beating until the meringue is completely cool. Using a pastry bag, draw a swirl of meringue on top of the coconut cream and raspberries in each glass. Sprinkle with sugar and caramelize with a flame.

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Torta di formaggio alla vaniglia

Torta di formaggio alla vaniglia

Ingredients for 6 people: 200 g cookies (type Mc Vities); 95 g butter; 250 g ricotta; 200 g cheese; 150 g heavy cream; 3 eggs; 120 g caster sugar; 1 sachet of vanilla sugar; 1/2 vanilla pod; a few drops lemon flavor

Preparation:

Break the cookies  into smaller pieces (not too finely) and mix with melted butter. Pour this paste into a mold (with removable bottom) previously lined with parchment paper (from 20 to 22 cm), whose ends must be taller than the edge of the mold. Reserve in the fridge.

Preheat the oven to 170°C-338ºF. Whisk the ricotta cheese, heavy cream and cream cheese until a smooth texture. Add powdered sugar and vanilla sugar while continuing to beat the eggs one by one. Add then the vanilla seeds and the lemon flavor.

Pour the mixture into the mold containing the biscuit base and bake for 1 hour to 1:15 hr. lowering the oven temperature down to 150°C-302ºF after 10 minutes of cooking. Cool the cheesecake in the oven, but with the door ajar, and refrigerate overnight. Next day, it can be served with a raspberry sauce.

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Vacherin dolce de latte e macadamias

Vacherin dolce de latte

Ingredients for 6 people: 4 eggs; 50 g + 150 g caster sugar; 1 tsp vanilla extract; 200 g heavy cream
100g macadamia nuts
1/2 jar of milk

Preparation:

Make a caramel with 150 g of sugar in a pan.
Stop the fire and dip the macadamia nuts in.
Use a wooden spoon to coat the nuts.
Pour the nuts onto a sheet of baking paper.
Beat the yolks with 50 g of sugar until the whiten Add the vanilla extract and the sour cream.
Beat the egg whites until stiff, then add sugar, and mix it with the first mixture. Coarsely chop the caramelized nuts. Line ramekins with plastic wrap or use flexible molds.
Dip some nuts and some tsp of milk jam. Cover  the rest of the preparation.
Freeze at least 3 hours.
Remove the vacherins from the mold and sprinkle some nuts on top.
Finally, it is best to prepare this dessert the day before.

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