Desserts (cold) recipes

Honningis with fruit

Honey ice: Stir the honey lind with lemon juice and add the egg yolks. Beat the egg whites and whipping cream stiff separately. mix first cream foam in honey mixture and then gently flip the stiftpiskede whites in. Pour mixture into a mold and style it in the

Honningis

Water and honey lunes and mix together. The mixture taste with lemon juice and cooled by. The cream whipped into foam and honey mixture into the foam-a little at a time. Whip the foam up each time more is added. The mass is poured into a flat Bowl and frysses

Bailey Ice Cream

Crack the 2 vanilla-pods, scratch grains out and got it all in a saucepan. Then add the cream, plums and icing. Warm the mixture through (do NOT boil) under heavy whipping, for it will be a nice thick creamy mass. Let it cool down, but remember to stir in t

Fresh figs with almonds and honey

Cut the figs, almost through, in 6 boats and open them as flowers Advantage a little mascarpone or cream fraice on a platter, and style over the figs. Advantage the rest of the mascarponeen/fraichen in the figs with cream a teaspoon or using an icing bag

Green fruit salad

Peel the fruit and wash the grapes. Halve them. cut melon and kiwi into small pieces. Save the juice that flows from the fruit when it is cut. Put the fruit in a serving bowl and mix fruit juice with honey. Pour the honey over frugtsalaten. The salad can be ea

Pæreis

The pears peeled, cut into small squares and boil gently in calvados'en, where the sugar is added. Egg yolks, beat whites and foamy with icing sugar, and piskefløden whipped into foam. The egg yolks and cream foam mix, and PEAR pieces mixed gently in a Frozen

Peach melba

Chicken, bleep and share the peaches in half Take the stone out. Let them boil in water with sugar 3-4 min. Take them up and let them swallow Came the peaches in the serving glass Put a slice of vanilla-ice by Mos hind porters and taste them with suker Pour bo

Lens shells with lemon cream

Finely grated lemon zest, lemon juice, eggs and sugar in a pan (not aluminum as it discolour the cream). Beat the ingredients together well and continue to whip over low heat until custard becomes thick-it must not boil. Pour the finished cream in lens husk. G