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3herosoft iPhone to Computer Transfer is a perfect transfer tool between iPhone and personal computer for iPhone 3G, iPhone 3GS, iPhone 4 users. This iPhone transfer helps you transfer iPhone music, video, photo, ePub, pdf, ringtone, Voice memo, Camera roll (iOS 4 above), Podcast, TV show files to computer, and vice versa. It also supports file transfer from iPhone to iTunes. Acting as an iPhone copy, iPhone backup tool, 3herosoft iPhone to Computer Transfer can make your iPhone a portable hard disk by opening it with Windows Explorer.
With other similar software, 3herosoft iPhone to Computer Transfer has many additional features as follows:
1.With Filter and Quick Search options you can find and select music, videos, photos, ePub files you want as quickly as possible, the same function as iTunes does.
2.Easily transfer music, video, photo, ePub, pdf, ringtone, Voice memo, Camera roll (iOS 4 above), Podcast, TV show files from iPhone to Computer and iTunes!
3.Transfer playlists from iPhone/iPod/iPad to local folder or iTunes directly.
4.Works with all models of iPhone, iPad and iPod, including iphone 3G, iphone 3GS, iPhone 4, iPod Classic, iPod nano, iPod nano 5G, iPod touch, iPad, etc.
5.After connecting iPhone/iPod to computer, the interface of the program will auto-show you the device info including the type, capacity (used and available space), version, serial number, and format.
6.Transfer files among different iPhone and iPods like iPhone to iPhone, iPhone to iPod.
7.Transferring between files with fast speeds, not to worry about your computer slowing down or conflicting with other running programs.
8.Connect iPhone to computer, with only two steps you will finish your transferring. Choose the files and click right button for OK.

MOUSSE DE PLATANO AL CURRY


MOUSSE DE PLATANO AL CURRY
Ingredientes:
500 gramos de puré de plátano.
El zumo de 2 limones.
Un poco de curry.
4 hojas de gelatina.
400 gramos de nata montada a ¾.
Elaboración
Hacer un puré con los plátanos, el zumo de limón y el curry.
Añadir la gelatina derretida con un poco de nata.
Montar la nata a ¾ y mezclar con mucho cuidado. Utilizar de inmediato.
GELATINAS PARA DECORAR
GELATINA DE VAINILLA
Ingredientes:
600 gramos de agua.
100 gramos de azúcar.
La piel de ½ naranja.
La piel de ½ limón.
2 vainas de vainilla.
4 hojas de gelatina.
Elaboración
Cocer todos los ingredientes menos la gelatina durante cinco minutos. Colar y
añadir la gelatina. Utilizar a 40ºC.
GELATINA DE CAFÉ
Ingredientes
300 gramos de café concentrado.
300 gramos de agua.
150 gramos de azúcar.
Un palo de canela.
4 hojas de gelatina.
Elaboración
Se elabora de la misma forma que la de vainilla