Desserts (cold) recipes

Raspberry ice

Blend the nuts well and mix them in a bowl of flour. Melt the butter and stir it together with the nutty mixture. Pour it into an optional spring and put in the freezer while making the rest of the ice cream. Whip egg yolks and whipped cream well together.

Vanilla ice cream

The cream is whipped stiff egg yolks whipped with sugar and vanilla sugar and mix the world's cautious in the whipped cream. The ice cream is frozen in a cake form

Easy cream ice cream (parfait)

Eggs and sugar whipped white and airy, approx. 5 minutes. The cream is whipped slightly stiff and turned into the egg mass. Pour into mold and freeze. tips: Flavors: 2 bars vanilla 2 bars vanilla 200 g. Dark chocolate

Avocado / banana (baby milk or butterfly)

Mash or blend avocado and banana individually until you reach the desired consistency. Then take an alm. Drink glasses and fill it approx. 1/3 with youghurt I usually put pine nuts between the different layers (rather a little less than youghurt) then you pour

Marskage (unbelievably sweet - and good)

Turn on the oven at 150 degrees (hot air) Marengsbundene: Whip the 6 egg whites stiff and gently stir all the brown dough in, gradually. Draw two pieces of baking paper after the dish (so the dishes fit in the dish). Bages: 5-6 blocks! The filling

The world's best chocolate ice cream

Eggs and sugar are whipped white and foaming over water until the sugar is dissolved. The bright chocolate is melted in the eggcrumb and cooled. (It is important that the cream is cold, but not cold, to stand it stiffens). The cream is whipped stiff and the e

Delicious chocolate mousse

Whip the egg whites stiff. Whip the cream stiff. Bring the chocolate into pieces. Put it in a bowl and melt the chocolate over a water bath. Stir egg yolks with sugar, orange peel. Pour the chocolate in a little while. Turn whipped cream and egg whites into th

Watercourses with blackberry

Brombæris: Stir together water and sugar. Moss the blackberries through a sieve into the sugar layer. Sprinkle the cream to the foam and turn it into the fruit puree. Pour the mixture into a metal mold (about 1¾ liters). Cover the mold with the aluminum foil a