Desserts (cold) recipes

Raw Apple Cake

Wash and wipe the grate the Apple on a Apple Slaw iron and got it in a shallow dish. Hug makronerne down over the Apple. Stir in sour cream with sugar and vanilla sugar. Pour the cream over the Apple-masen. Garnish with muesli.

Red wine cooked PEAR

The red wine to the boil in a pan, add lemon juice, sugar and cinnamon. The pears peeled off and put the whole in the boiling red wine. Some gruel is until tender, then cool in the bed sheet and be served in serving glasses with ice cold sour cream.

Fried cinnamon Apple with honey cream sauce

Remote core House in apples by pricking it out with a paring knife. Tag now marcipanen and put it in a bowl add the liqueur and stir in to the marcipanen will be good "gooey", stir in raisins and then to taste with cinnamon at will. Put the apples in a heat-pr

Rhubarb-Compote with tomato-lemon soufflé

Lemon juice and whipping cream boil together. Egg yolks, sugar and cake cream mixed together. The hot lemon juice with piskefløden reversed in the mixture and boil up. Mixture add stiftpiskede egg whites. Then accepted it in buttered serving molds placed in th

Rhubarb Compote with marengslåg

Chop them roughly and tonsils, smut grate them on a dry pan until they have taken the color. Make a Compote of rhubarb: cut rhubarb into pieces and mix them with sugar and potato flour and grain from vanillestangen in a tærtefad. Cover with foil and set it in

Rhubarb with vanilla

Cut the rentgjorte rhubarb stalks into 2 cm long pieces and boil them in a heat-proof Bowl. Boil sugar with water and grains of two broken bars vanilla. Pour the boiling brine over the rhubarb pieces and let it cool off. Add the peeled, chopped almonds a

Pears in konjakksmør

Skrell pærene and touch them in the tynne båter. Legg båtene in a heat-proof form and strew over sugar and konjakk. To finally legger you planed butter over in fine flak as dekker pærene. STeK pærene in ca. 10-15 minutes in the oven at 225 degrees. Server pære

Pears in Daim

Boil the pickle: cut the peel of the lemon with fx. a potato peeler. Bring water, sugar, ginger and lemon zest to a boil. Cook on a low heat and brine, covered, for about 5 minutes. Halve the pears and remove stem, flower and cored. Cook the pears in the brine