Crema de requesón con miel y ron

Sandwiches de pierna de cerdo

Bucatini con calabacines, gambas y cebollas

Tomar una ensaladera media y batir, hasta obtener una crema suave, el requesón y la miel.
Tomar 4 copas para postres y llenar con la cremita.
Añadir en cada copa, 3 cucharadas de ron y cacao en polvo.
Servir en verano bien frío y en invierno a temperatura ambiente.

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