Desserts (cold) recipes

Sauce au vin blanc

Pour the fish powder into the white wine, pour it into a pan and bring it to a boil. Bring the chopped mustard onion and let the sauce boil for 10 minutes. Filter the sauce and let it boil 3 minutes with half of the creme fraichen. Mix the egg yolk with the re

Strawberry salad and vanilla ice cream

The strawberries are cut into quarters and added to flourishes. The coin is chopped fine. Then Ricard is added and the whole glory is turned into a bowl. Served with vanilla ice cream or blackberry sorbet. Serving: On the plate of vanilla ice cream on top

Caribbean strawberry salad

Rinse the strawberries, pinch them and cut them into slices. Cut the bananas into slices. Tear the yellow lemon peel, squeeze the juice and bring the fruit over both sides. Squeeze the lime and mix the juice with syrup and cream. Pour the mixture just before s

Créme brulee with strawberry salad

Creme Brulee: Ingredients are mixed together and poured into small lubricated molds (serving form). The molds are put in a water bath at approx. 130 gr. Until the mixture is stiffened. This should take half an hour. Then they are put on the fridge. When they

Ice cream with apple and cinnamon

Peel the apples, remove the kernel and cut the apples in both. Boil the apples with water and sugar at low heat for approx. 15 min. Until the apples are tender. Blend the apples and cool the mash. Whip egg yolks, sugar, vanilla and cinnamon into an airy eggshe

Hindbærtrifli

The carcasses are cleansed, cut into slices. Sugar sprinkles over 100 gr. The macros are crushed and placed in a bowl to cover the bottom. The hedgehog is poured over. Raspberries are distributed over. Yogurt and sugar are stirred together. The cream is whippe

Fast strawberry sorbet

Blend the frozen berries roughly in a food processor. Slowly pour cream while still blending until the ice has a suitable thick texture. Continue blending while you get sugar until you think the ice cream tastes good. There's a lot to do in 6-10 tablespoons. B

Fruit Mousse

Eggs and sugar are whipped light and airy. The soaked melted gélatine is added to the fruit puree, turned into the eggshell. Then stir the whipped cream and whip egg whites in and the mousse is poured into potion glass, cooled. For dining, decorate with fruit