Desserts (cold) recipes

Frozen cream chantilly

Whip the cream to the foam. Fold the vanilla and scrape the grains. Season the whipped cream with flour and vanilla grains. Stir well. Pour the whipped cream into a mold. Cover it and place it in the freezer for 2-3 hours. The server is in balls in cooled serv

Sweet strawberries

Pour the frozen strawberries into a blender and add sugar slightly at a time until the mass becomes sorbetic. Taste with sugar before serving. Must be served immediately and can not be frozen.

Florentine pie with fresh fruit

Bunde: The butter is melted and the sugar is added and melted. Then glucose is added and this is melted. Nuts and flour are stirred in and everything is easily shaken. Divide the mass and bag first one baking on baking paper for approx. 10 minutes at 180 degr

Fillode pipes with berries

filo pastry: The filode plate is divided into three rectangular pieces with a width of approx. 9 cm. Afterwards, brush the plates with chopped egg yolk, sprinkle with sugar and roll over a greased stainless steel tube. Bake in oven at approx. 180 degrees C fo

Peach ice cream

Sprinkle the peaches with boiling water and pil them. Share them, remove the stones and put them in the blender. Whip egg yolks and sugar thick and foaming. Add mixed peaches. Whip the cream stiff and squeeze it in with light hand. Put the mixture in the freez

Daimis with caramel base

Ice: Whip the cream stiff and whip egg yolks in one at a time. Whip sugar and stir the coffee. Crush the Dajm and mix it in. Bottom: Whip the whites, pour into silence while whipping. Turn the almonds in. Squeeze the dough in a round shape approx. 26-28 c

Drambuie is with marcipan

Ice: Soft nougat and marcipan, cut into smaller cubes and freeze flat on plate. Egg yolks are whipped with sugar until it is light and airy. Flowering foam is added. Nougat and marcipantern, chopped chocolate and nuts, turn into the pulp. Add drama and stir w

Daimis II

Whip the egg whites almost stiff and turn the sugar in. Whip the whole pinch and turn the finely chopped almonds in. Bring the marbles into a lubricated meshed springform and bag it for approx. 30 min. At 175 degrees C. alm. oven. Cool the bottom completely