Desserts (cold) recipes

Fruit salad 04

2 bananas, sliced 6 apples-cut into cubes 2 oranges-cut into cubes 1/l whipping cream-whipped into foam 1 cup Creme fraiche-stirred together with whipped cream 2 tsp. Oatmeal-stir in cream is Cream is blended with fruit pieces Tips: Can garnish with chocol

Olivenolieis with rhubarb and strawberries

Ice cream: the grains scraped out vanilla rod and mix with the egg yolks. Warm milk, cream and the emptied vanilla rod up to the boiling point. Whip ægeblom programmes with sugar to a egg snaps. Pour the hot milk into the egg DRAM that legeres at low heat whil

Fruit dessertkage

Mascarponenreme. Let youghurten drip of in a cloth overnight. Mix cream sugar and vanilien together and whip airy and semi-solid. Mix the prepared yogurt and mascarpone tube good together. Birth mass, invert the caution in mascarponemassen. It made on ice unti

Cocktail fromage

The egg yolks and sugar, beat white. Husdblasen softened in cold water, twisted and melted in sherryen over the water bath. The cream whipped lightly and turned over in æggesnapsen. in this inverted husblasen and finally stiftpiskede egg whites and cockt

Chocolate dream

You take and blender or chopper fine the one chocolate plate. So massaging you the chopped chocolate into the vanilla ice. You're doing now, 2 balls of every kind of ice cream is putting them up on a plate, and pokes the sticks in chocolate. melt the chocolate

Strawberries-nice

blændt strawberries and sugar in 10 sec. take it out with a spoon and pour it into the bowl with the milk. Now you can add ice cream on top! Tips: you do not have ice cream!

Sarah Bernard Gluten-Free

The cream and ckololaden melted slowly together in a saucepan. Made cold and whipped until cream consistency is achieved. With a spoon put desired amount of chocolate flødeskum on makronen and overdrawn with dark chocolate. Sprinkle with violets. Tips: Ins

Rabarbercoulis-Rhubarb Coulis

Rinse the rhubarb and cut into about 1 cm long pieces. Cook rhubarb in water. Fits through the sieve as much flesh as possible. Boil up with sugar and lightly thoroughly stained evt. with red frugfarve, typically if it is the old thick varieties that are