Recipes with Isinglass

Lime and red aalborg fromage

Soften and melt the house leaf, whip the cream stiff and whip egg yolks + sugar white. Peel the glue and squeeze the juice. Bring juice and snaps into the house leaf, cream and cream fraiche. Add the egg mixture to the house blister and gently turn it into the

Coconut milk Fromage

Sprinkle the coconut milk with the battered vanilla bar, then stir the vanilla grains falling out of the bar. Whip egg yolks and sugar together. Whip the boiling coconut milk in a thin beam and whip until the cream is creamy and airy until the cream is creamy

Kiwi Fromage

Place the house block in soft in cold water for at least 5 minutes. Peel and mash the kiwifruit with a fork or finely chop them on a blender. You can also halve the fruits and scrape the fruit meat with a teaspoon. Sprinkle the eggs and whip the egg yolks whit

Coffee Cream

In a large metal bowl, egg yolks, coffee, vanilla, whiskey and sugar are whipped together. Place the bowl over a pot of boiling water. The bowl must not reach into the water. Whip for 3 min. Or until the cream thickens. Pour the cream into a small bowl and let

Coffee and whiskey cream

Crush the biscuits. Melt the butter and mix it with the broken digestive. Squeeze the mixture to the bottom of a pie shape that is approx. 23 cm in diameter. Bake the base at 175 degrees for 5-7 minutes. Let it cool. Place the house block in soft in cold water

Honey and syrup fromage

Soaked house blossom in cold water. Whip the whole egg and the two egg yolks well together. Give the syrup and honey a boil and whip it in the egg yolks. Knock the house block free of water and melt it in a water bath. Let it be hand warm. Stir the warm husbla

Raspberry and balsamic fragrance

Soften and melt the house blow. Blend and say raspberries and sugar. Whip plums and sugar up. Whip the cream stiff. Add vinegar and raspberry juice to the house blossom. Add the egg and turn into the cream.

Hindbærguf

Soak the house blister in cold water for approx. 5-10 minutes until it is soft. Then add approx. 4 teaspoons of boiling water to melt, then pour into the blender with raspberries and the ylette and blend together. Put in the refrigerator for approx. 3-4 hours.