Recipes from Wocobook

Coarse potato slab

Peel / scrape the potatoes and cook them until they are almost tender. 10-12 min. Cool them and cut them in 1/4 or 1/2.

Asparagus is cracked and boiled for approx. 1-2 min, so they are still very crisp, after which they are cut into slices of approx. 2 cm. ...

Ingefæris

Cut the ginger into slices the size of a fingernail. Half the cocktail berries and put them in a bowl with the ginger. Overlown with cognac. Let it stand and pull. Divide the eggs and put the whites aside. The flowers are poured into a bowl together with sugar...

Hyldeblomstparfait

Stir egg yolks, cream, shelf blossom juice and vanilla sugar together. Freeze the mass for a few hours until it has become hard. Stir in it every half hour at the beginning of the freeze. Then freeze it into 6 portions....

Ice cream lambada

Divide the papaya and remove the small black kernels. Dig the fruit meat out and put it in a kitchen machine. Divide the mango with a cut on both sides of the large stone. Dig the fruit meat out and put it in the kitchen machine. Peel the oranges, remove the o...

Gingerbread and daddelis

Warm the milk and add the dates. Let it cool. Pure the daddel mixture into a blender and put it in a bowl. Pure yogurt, ricotta cheese and sugar in a blender. Add the yogurt mixture to the mixture of dough and blend them together. Mix the egg whites in the chi...

White mocca icecream with raspberry coulis

3-4 days before the ice is to be prepared: Take the coffee beans and soften them in the cream. As they pull, they are stirred with a spoon at least once a day. Beans must pull at least 3 days to give enough flavor.

Bottom:
To the bottom take the almonds to...

White chocolate parfait on mazarin bottom

Mazarinbund:
With the electric hand pointer, sugar, butter and almonds are whipped together. Whip one egg at a time. When the pulp is light and airy, it is spread into a rectangle on a piece of baking paper for approx. 1 cm's thickness. Place the plate in the...

Honey melon granita

Purée the melon in a blender. Pour it into a bowl. Dissolve honey and sugar over low heat. Turn the melon puree in. Stir and pour it into a mold. Freeze for at least 24 hours....