Desserts (cold) recipes

Mandelkrokantis

The egg yolks and sugar whipped sharply to a viscous and airy mass. Piskefløden whipped (not too stiff). Mandelkrokant the pieces put in a plastic bag and is finely crushed with a rolling pin. Mandelkrokant and whipped cream into egg mixture, which is then pou

Lynis

Share the eggs into yolks and whites. Beat the egg whites until stiff. Beat the egg yolks and fold whites gently in. Pour it into small individual bowls or coffee cups. Freeze the ice in about 1 hour. Serve with banana slices.

Coconut parfait

The sugar is cooked up with a little water and pour in the egg yolks under heavy whipping. Mass whipped until it is cold and breezy. Cream letpiskes together with vanillen. The fresh coconut shreds. All of the ingredients together and season with reversed Moni

Krydderet kaffeis

Purer ricotta cheese, yogurt and sugar in a blender. Got coffee, cinnamon, cardamom, vanilla and chocolate ice cream in the freezer in the Style of. 3-4 hours. Serve with fresh fruit.

Lime parfait with Compote of sensommerbær

Compote: Boil sugar and water with the grains from the broken and scraped vanilla pod. Add the fruit and warm it all up for a brief moment, so few of the berries will skip their film. Kompotten cool. Parfait: whip the cream stiff-but not too stiff, because

Coconut ice cream with toasted coconut

Beat the eggs in a bowl. Add sugar, vanilla sugar and salt and whisk it all to an airy mass. Pour the coconut milk and cream in and stir. Pour the mass of the ice maker and run to the ice is hard, about 30 min. Got coconut flour in a plate and grate it in a mi

Coconut ice cream with blackberry in Pernod

Desiccated coconut and milk are cooked through. Egg yolks and powdered sugar whipped very bright yellow. Husblasen soaked in cold water. The heat kokosmælke blend whipped in æggesnapsen under stirring, and it all poured back into the pan. Heats up to 70 degree

Coconut Ice Cream II

Got coconut milk, sugar and salt in a saucepan. Sprinkle the gelatin powder in addition to milk and stir. Cook slowly, stirring until sugar and gelatin powder is dissolved. When the cream starts to boil, be taken immediately by the flared and made for cooling.