Desserts (cold) recipes

Faroese Pie 03

Beat the egg whites until stiff. Mix in sugar gradually and beat well. Chop the chocolate well and turn it and kokusmelet in egg mixture. Find a dish like the cake to be served for about 20 x 30 cm. Take a piece of wax paper and set the dish on and sign

Grape salad

Halve the grapes, udsten them and got them in a bowl. Pour Orancio ell. Grand Marnier over and let it soak for a few hours. Chop the chocolate and nuts. Just before serving mix grapes, chocolate and nuts. Serve in glass and serve whipped cream for serving T

Rugbrødsis with chopped chocolate

Grate the bread finely and grate it browned in the oven at 200 degrees. Beat the egg yolks and powdered sugar. Whip the cream stiff. Turn the rye bread and chocolate into the egg mixture. Turn the cream skimmed i. Pour into a mold and freeze mass at least 6 ho

Strawberry/Raspberry Milkshake

First you put milk and Yougurht in your bowl, whipping it together so it becomes tygt. Then you put these berries and raspberries in it together so that it becomes the aperture and thick and delicious to your liking. Easy recipe Tips: You must excuse

Frost cake with ice-cream and fruit

Get started by taking a slice of cake bottom and put a layer of ice (about 1 cm thickness). Slice Kiwi into thin slices and lay it on top of the ice. Put another slice of cake bottom and yet another layer of ice (still ca. 1 cm thickness), upstairs added these

Rhubarb dessert with pudding

boil water, rabarberog sugar for about 5 min. then they are soft but ikki southern cooked, smooth with buddings powder and style it cold came the macaroons at the bottom in a nice Bowl and rabarbegrøden layered, garnish with whipped cream Tips: This is a

Strawberry mousse 04

Take some strawberries for garnish. Findel for the rest of the berries with the electric hand whips or blender. Mix the bog with the sugar. Whip cream and egg white stiff and turn both frosigtigt in fruit bog. Put the strawberries in the freezer 1-2 hours mous

Ice cake with mintchokolade

Bottom: Line the bottom of a large springform (29 cm) with greaseproof paper and butter the edges with butter. Beat the whites until stiff and add powdered sugar a little at a time. Turn the painted hazelnuts in and pour batter into springformen. Behind the b