Desserts (cold) recipes

Rhubarb Fromage

Cream and eggs are taken out of the refrigerator in advance, so it is not too cold. Egg yolks and sugar are whipped airy. The rhubarb puree is turned into the egg yolks. The egg whites are whipped stiff. The whip flow is whipped stiff. The house block

Summer berries dessert

The berries are steamed with the battered vanilla and sugar. When the fruit collapses they are easily mashed. Say, maybe. Too much juice from. The moss is cooled. Whip the cream and mix it with the fruit and arrange in beautiful high glass and put in the fr

Rhubarb mousse 02

The rhubarbs are cut into smaller pieces and boiled in water added to sugar. Pure the rhubarb mixture or place it in the blender. Knead the soaked leaves blend out of water and place them directly in the koghede rhubarb purée while stirring - the house blossom

Rhubarb Mousse

Cut the rhubarb into pieces of 2 cm and cook them with the sugar at low heat for approx. 10 min. Once they have become a compote, take the saucepan off the heat. The house blossom has meanwhile been soaked in cold water, clenched free of moisture and now disso

Rhubarb and tomato potatoes

The sugar layer is boiled with vanilla bars. The rhubarb is cut into small pieces and added and removed from the heat. The tomatoes are removed for skins and cores, then sprinkled with sugar that draws for 2 hours. Then add the healthy rhubarb compote. Must st

Rhubarb in yellow

Cut the 375 g rhubarb into smaller pieces across. Drive the rest through the juice press. Remove the gray foam that is on top. Mix the rhubarb pieces with sugar, let them pull for 30 minutes. Behind the oven at 175 degrees C until the rhubarb is tender a

Chocolate cream with rhubarb compote

Cream: Boil the milk with liqueur and sugar. Pour the casserole softly into cold water for 3-4 minutes. Knock it free of water and put it in a pan with a little water. Melt it for mild heat with stirring. Dissolve the house leaf before adding the milk mixture

Rhubarb with planed nougat

The rhubarb is rinsed and cut for approx. 1 cm pieces. They come in a refractory dish. Sprinkle over and pour some water. The dish is placed in the oven at 250 degrees for 8 minutes. Milk, cream and marrow from the vanilla are heated. The egg yolks are whipped