Desserts (cold) recipes

Katrineblomme dessert

Place the almonds in sveskerne and place them in a greased casserole dish. The egg yolks and sugar stirred white. The cream boils up with vanilla. The boiling cream whipped into the eggs. Cooled slightly by. Turn the stiftpiskede egg whites in. Cream poured ov

Drunken plums

Make a deep incision in each plum, where the fruit naturally divides. Let average go all the way to the stone. Put the yolks in a greased, ovenproof dish, drizzle with honey and port over and behind the yolks by 175 ° in 30-40 my – the time will depend on how

Cinnamon baked plums

Crack and udsten yolks, dot them evenly with a fork and turn them into sugar mixed with cinnamon. Wide yolks out into a greased, ovenproof dish and bake them at 175 -200 º until tender, but still have a bit of bite, ca. 15 min. after which the mature egg is. E

Plums in marcipandej

Picking marcipanen in pieces and whisk it soft with one egg. Share the remaining two eggs and beat the egg yolks, sugar and lemon rind together with marcipanen. Whisk the two egg whites stiff and turn them into the dough. Free the yolks for the stones and put

Plum cake with chantillycreme

Bisquitbunde: Whip whites almost stiff and mix the sugar in little by little to the whites are quite rigid. Turn the chopped walnuts carefully in Mass lubricated up on greased wax paper. and bake light brown, in a 200 degrees C hot oven. Flips out on wax paper

Blommedelight

Com yoghurt in a bowl. Beat the egg whites until stiff and fold them in yoghurt. Stir in the liqueur in. put the yogurt mixture and yolks layered in tall glass and serve.

Port wine marinated plums with whipped cream

Yolks rinse. Water and sugar to boil up, and yolks are added. Yolks cooked in brine for a low heat for 1 minute. Add the wine, and it's all cool and pulls in 2 days. Yolks in marinade served with whipped cream.

Plum Trifle II

Makronerne crushed and place in the bottom of a bowl or 4 serving glasses. Sherry onto over. Eggs, sugar, maizenamel and cream whipped together a thick-bottomed saucepan. The mixture heats up during the flogging, the cream is smooth. The cream taste with vanil