Desserts (cold) recipes

Vanillepocherede apples with Marsala cream

Vanillestangen split and vanillekornene scraped out. Vanilla pod,-grains, water and sugar in a saucepan and boil up lagen. Apple both in sheet and cooked almost tender (about 5 mins). Apple mass cooled by. Marsala cream: 125 g ricotta cheese 1 ½ tablespoons Ma

Apple dessert with cognac

Peel the apples, remove the core and cut them into thin House boats. Advantage the apples in a greased, heat-proof Bowl. Hug markonerne coarsely and sprinkle them over the apples. Pour cognac over. Melt the butter in a saucepan and add the sugar and almond fla

Æbleis with maple syrup

Peel the apples, remove the seed cell and steam them in a saucepan with lid together with the water and sugar in 5-8 min. until cooked out. Mash the apples with a fork. There should be approximately 600 g finished applesauce. Cut the ice into smaller pieces an

Apple-cinnamon ice cream

Peel the apples, remove the core and cut the apples in the House both. Cook the apples with the water and sugar over a low heat for approx. 15 min. to the apples are tender. Blend the apples and cool the bog. Beat the egg yolks, sugar, vanilla and cinnamon to

Ris A La Mande III

Whisk eggs, sugar and almond essence well together. whip the cream in a large bowl, mix the egg mass and almonds into the cream skimmed. Turn finally the rice porridge in. Serve with warm kirsbærsovs

Strawberry koldskål In

First blended jorbærene for a steady porridge. Then add buttermilk and sugar and the whole mixture is blended to more and voila-Strawberry koldskål. Tips: Eaten purely, with different whole fruits and/or kammerjunker.

Beehive

Got egg whites and icing sugar in a bowl. Style the Bowl onto a pot of boiling water and whisk until the mass is thick and stiff, preferably with an electric beater. Splashing meringue mass through an icing bag in small meringue or set the dough on the baki

Squash-mousse

Boil agar-agar in milk, stir it with sugar, brandy and spices and add squash bog. Mix everything well. Whip the cream to rigid foam and fold it gently in squash mixture. Pour the mousse into a lightly buttered mold or serving glasses. Please note that ag