Desserts (cold) recipes
Sugar and glucose boiled up to 121 degrees. Egg yolks whipped airy, sugar/glucosemassen poured in during whipping. Pistachio puree and the whipped cream gently invert in the mass. Crémen then poured into molds and freeze.
Grand Marnieris: remove the kernels of apricots (they must be very mature) and blend them or passèr them through a sieve. Beat abrikospurè, half the sugar and Quark and cream together in a bowl.
Fill ismassen in a freeze form and style it in the freezer for
Stikkelsbær clean nippes and thoroughly rinsed.
Berries, water and sugar to the boil at low heat, and småkoger until bærene begin to burst and smooth, there must still be whole Berry back. The berries cool.
Cinnamon cream: whip the cream to lightly whipp
Set husblasen to soak in cold water, melt it in 3 cups hot water. Stir instant coffee, liqueur and a little sugar in. Pour coffee geleen up into 2 serving glass, sitting in the fridge. The dessert garnish with whipped cream added grated orange zest and possibl
Whip the cream to solved the foam together with vanillesukkeret. It should not be entirely rigid.
Whisk buttermilk and sugar in lemon juice may be added., if you prefer it.
Style it cold and serve with kammerjunkers.
They swept the rhubarb stalks chop finely, sprinkled with sugar and made snug to the juices. Kompotten brought to the boil and boil 5 min. Vanilla sugar is added. Kompotten cool. Husblasen soaked and melted in dt boiling water. Sugar, almonds and vanilla sugar
Clean the rhubarb and cut them into thin strips.
Turn over the rhubarb, sugar and corn flour together in a bowl. It came in a tærtefad.
Behind the rhubarb 20 minutes in a 175 degree C. alm. oven.
Take the dish out of the oven. Grate the ODENSE pure ra
Panna cotta: Isinglass soaked in plenty of water. Cream and sugar boiled up along with the vanilla and lemon zest, pour into a bowl. Stir the gelatine in it, while the mixture is still warm. Filled into molds and cooled for the day after. When fromagen to be o
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