Desserts (cold) recipes

Chocolate-cognac fromage

Soak the gelatine in cold water. Melt the chocolate and let it cool. Beat the egg yolks and sugar together well. Gelatine free of cloud water and melt it over a water bath or in micro-oven. Let it be hand warm. Stir in the afsvalede chocolate and cognac in

BlackBerry mousse

BlackBerry wine poured over berries for permission to drag a bit. Husbladsen is soaked and then melted in fruit juice in a saucepan. The cream whipped stiff and chopped almonds. This mix berries with wine and invert gently herein. Eventually reversed the melte

Elderflower fromage

Ægblommerne whipped with the sugar, until light and foamy. The cream whipped into foam and be turned in. The gelatine soaked in cold water 10 minutes. Melt over hot water bath and mix with elderflower juice. This mix is reversed in. Eventually reverse

Glazed sherry fromage

Set husblasen to soak in cold water for 5 minutes. Stir the egg yolks well with approximately 2-4 tbsp. sugar to taste. Beat the egg whites until stiff. Add 1 tbsp. sugar. Whip meringue foam. Set both in the fridge. Chop the nuts and chocolate coarsely. Shear

Orange-Yogurt mousse

Oranges peeled and cut 2 neat slices from for garnish. The rest of the oranges cut into small pieces. Husblasen soaked in cold water. Yoghurt stirred with sugar, vanilla sugar, Orange pieces and juice. Take husblasen out of the water, and melt it with the wate

Banana mousse

The egg yolks and sugar whipped over a water bath. The melted chocolate and the mashed bananas stirred together with isinglass. Whipped cream be turned in at the end.

Nut mousses, Nina ´ s

Husblasen soak in cold water for approx. 5 min. Whip cream & sugar diocese. Chop nuts & chocolate into small pieces. Melt husblasen, add a little port wine, so it is not too hot. The rest of the wine place in cream foam. Pour gently husblasen, in a thi

Cherryfromage-Cherry mousse

Beat the egg yolks well with sugar. Add the sherry, roughly chopped chocolate and peeled almonds. Melt the gelatine and stir it into the egg mixture. Whip cream and egg whites and turn it into egg mixture when it is about to congeal.