Desserts (cold) recipes

Ymerfromage 02

The house block is soaked in plenty of cold water, picked up and melted in 1/2 dl of boiling water. Add sugar, almonds and vanilla. The ymer is stirred for a while. When the dough starts to get even, turn the whipped cream gently in. The dough is poured and se

Vanilla Fromage

Egg yolks, sugar and white wine are added to the soaked house leaf and whipped over mild heat or steam until the cream is thick and foamy. It must not boil. The cream is cooled, whipped through and mixed gently with the whipped cream. The vanagen is seasoned w

Ymer Fromage

Eggs and sugar are well-stirred. The soaked, molten husblas is added. The ymer is mixed in gradually. When the stomach starts to become even, turn the whipped cream gently into and finally the pinch egg whites. Fry the fillet into a bowl and decorate with pick

Sherry fromage

Chocolate and nuts chopped roughly, mixed and poured with sherry. The house block is soaked in cold water, picked up and melted over steam. It is stirred in the filling. The cream is not whipped too stiff, sweetened and mixed carefully with the filling. The fr

Saftfromage 2

Eggs, sugar, vanilla and juice are well-stirred. The soaked house blister is taken up by the soaking water, melted over steam and stirred. When the mixture begins to become even, turn the whites carefully into it. Fill the fromagen into a bowl and cover with w

Romfromage I

The whip flow is whipped to foam. Eggs and sugar are whipped well. The soaked, molten husblas is stirred in. There is a room for cooking. When the cream starts to become even, most of the whipped cream and the pinch egg whites are mixed gently. Fill the

Saftfromage 1

The house block is soaked in cold water, picked up and melted over steam. Juice, vanilla and sugar are stirred in. Mix the mixture cold and stirring occasionally. When it starts to even, turn it gently in the whipped cream. The dessert is poured into a bowl an

Fromage à la Porto

Egg yolks and sugar stir well in a thickened pot. Lemon juice and port wine as well as the soaked house blend are mixed in. Cream is heated slowly during whipping until it is thick and foamy. It must not boil. The cream is cooled, whipped and mixed with the pi