Recipes with Whipped cream

Orange Fromage

Start tearing the shell of the oranges, then squeeze the juice of them. Place the house block in cold water. Whip the egg whites stiff and style them aside, whip the cream to whipped cream and finally whip egg yolks and sugar white. The soaked house leaf

Pineapple fromage II

Eggs and sugar are well-stirred. The house block is soaked in cold water, picked up and melted over steam. Pineapple juice and lemon juice are mixed in. The solution is poured into the egg yolks. Occasionally, it is stirred until it begins to become even.

Italian rhubarb

Rhubarb cut into 2-3 cm pieces and place in a saucepan. Sugar is sprinkled over, and the rhubarb is stuck to the juices. The spoon of vanilla, cinnamon and chopped eggs is added. The rhubarb is slowly warmed up with low heat and boils for 5-10 minutes until

Apricot Fromage

The rinsed apricots are soaked in the water for 1 / 2-1 days. 8 whole apricots are taken for decoration. The residue is purified and seasoned with sugar. The house block is soaked for a couple of minutes in cold water, picked up, melted over steam and stirred

Pineapple fromage I

The pineapple pieces are drained and cut into cubes. The house block is soaked in cold water and melted over steam. Pineapple, lemon juice and sugar are mixed in. The cream is not whipped too stiff. Pour the house blister solution at one go and stir thoroughly

Apple spin 03

Lemon juice, sugar and vanilla are stirred together. The apples are rinsed and torn down therein. Mix the whipped cream gently. Dessert is served on golden grains.

Rhubarb trifli

The rinsed rhubarb leaves are finely sliced, sprinkled with sugar and stuck to the juices. The pot is heated slowly, boil softly for 10-15 minutes until the stems are tender and seasoned with Vanila and added nonoxal. The composite is cooled. vanilla cr

Flower trifle

The flowers are rinsed, eviscerated through a slice at the top and filled with scalded slices of almonds. They marinate some hours in sugar and sherry. The macrons are covered with the compote that is decorated with cream fraiche, stirred soft with cream an