Desserts (cold) recipes

White chocolate mousse with strawberry puree

Bring white chocolate into smaller pieces and melt over water bath. Stir the egg yolks in the chocolate box together with the cream. Whip the cream stiff. First stir a little of the whipped cream and then turn the rest in. Put the mousse cold for a coupl

Grand Marnier soufflé with fresh berries

Bowl egg yolks and sugar into a bowl and place it over a water bath. Whip the egg yolk thick and foaming over the boiled steam and whip Grand Marnier i. Put the house blend in cold water for a few minutes. Press it free of water and place it directly in the ho

Gelato di tutti frutti (Italian ice cream)

Let the sugar boil with water for a few minutes, then purify fruits and berries. Stir the puree into the sugar water and simmer for 5 minutes and leave it covered to cool. Then bleed the house blossom and stir it in the fruit and stir for at least 1 minute in

Strawberries with lemon sauce

Whip eggs and sugar together in a saucepan. Mix corn oil, lemon juice, lemon peel and 1½ dl water. Bring the lemon mixture to boil over low heat. Let it boil until it is thick approx. 2 minutes. Pure 150 g strawberries in a blender. Mix the lemon mixture in th

Fruit salad with raspberries

Cut the pineapple and kiwi into small pieces, pour into a bowl of lemon juice and pineapple juice. Mix gently into the bowl. Mix cold yoghurt with sugar and vanilla and pour it over the fruits.

C-bomb

The fruit is rinsed and boiled over low heat for 5 minutes. They are drowning well. The carriers are mixed with sugar. The one layer cake bottom is laid at the bottom of a spring shape. The fruit is poured over and covered with the other bottom. Upstairs, a he

Kiwi and mintis with champagne and biscotti

Ice: Boil milk and sugar. Take the pot from the heat and put the mint in. Let it pull at least 6 hours and preferably overnight. Sieve. Freeze in a machine or in a bowl, which is stirred with whipping during the freezing, so that the sorbet does not freeze int

Suncream sorbet II

Boil water and sugar for 5 minutes. Let the layers swell. Mash the bearings in a blender and mix with the layers. Freeze the mixture for 1½ hours. Whip egg whites stiff and whip creamy ice cream. Turn it in the ice. Freeze again.