SUGGESTIONS: HOW TO SERVE ZAMORA'S CHONGOS
ZAMORA'S CHONGOS WITH EGGNOG


Drain the sweet honey and arrange the content in a refractory Dispensing quarter of Carnation milk and 2 cups Eggnog's Tequila sprinkle with ground cinnamon and into the oven to brown. Preferably served cold.

 

ZAMORA'S CHONGOS FLAMED WITH COGNAC OR BRANDY.

 

Heat the chongos individually may be in the microwave. When they're hot add the cognac or brandy to taste. Ignite to flame them, ready to eat.

ZAMORA'S CHONGOS WITH RED WINE, TEQUILA, RUM, COFFEE LlQUEUR


Chongos are served individually, they add a tablespoon of liqueur to taste. Chongos with red wine have very good taste and presentation.
ZAMORA'S CHONGOS WITH PINEAPPLE


Chongos are served in individual ramekins and mix with pineapple chunks in syrup (previously drained).
ZAMORA'S CHONGOS GELATIN

Ingredients:

 

30 gr. of gelatin
1 cup cold water
3 cups milk
1 cinnamon stick
1 can of condensed milk
1 can Chongos Zamoranos "Three Kings"

Preparation Method:

- Hydrate the gelatin in cold water. Book
- Boil the Lehe with cinnamon. When it boils remove from heat and add the gelatin hydrated.

- Mix until completely dissolved.
- Pour the condensed milk and mix.
- Empty the mold a bit of preparation and refrigerate to solidify
- Enter the Chongos Zamoranos "Three Kings" to the rest of the gelatine and pour over gelatin and curd.
- Refrigerate until set and invert carefully.