Recipes with Egg yolks

Nøddeis with melon

Rinse and dry nut seeds and chop them between fine. Melt 1 cup sugar in a pan and stir in the chopped nuts mixed with baking soda in. Pour nut mass on wax paper or a baking sheet, cool it completely and hug the mass with rolling pin or crack it into pieces wit

Marinated grilled strawberries with cream

Grill: about 1 1/2 min. Marinated Strawberries: strawberries Came in a bowl and sprinkle with sugar. Pour liqueur over. Style strawberries covered in the refrigerator for at least 1 hour. Bring water and sugar to a boil in a saucepan. Add the rhubarb and cook

Alloy onion soup

Chop the onions finely and saute them in butter until they are clear. Baby with milk. Sprinkle with salt and pepper and a little grated nutmeg. Beat the egg yolks in a bowl with 2 tablespoons. soup. Take the Pan from the heat and whisk the eggs in Hot soup

Mint iscrème

Milk, sugar, cream, vanilla and corn boil up. The mass in egg yolks over legeres. The coarsely chopped mint leaves granted. Pulls in at least 12 hours. Ismassen sieve and add new fresh mint leaves and ice run on the IceMaker.

Mynteis II

Whip the cream stiff. Beat the egg yolks and sugar to a fluffy egg snaps. Add-syrup de menthe and peppermint oil. Turn gently whipped foam of egg mixture. Then invert the fine chocolate pieces in. Freeze ice 5-6 hours

Mokkais with romrosiner

Beat the egg yolks, sugar, vanilla, cocoa and coffee powder well. Whip cream in fraichen. Whip the cream stiff and turn it into egg mixture. Garnish: snap off the chocolate into pieces and melt it in a pan together with cardamom and butter. Pour isblandingen i

Mocha parfait II

Beat the egg yolks with the sugar foamy. Dissolve the coffee in hot water and stir it into the egg mixture. Whip the cream stiff. Save a few tablespoons for garnish. Mix the rest of the egg mixture. Pour the pulp into a bowl or distribute it in 4 glass. Freeze

Mokkais with banana

Beat the egg yolks with the sugar foamy. Dissolve the coffee in hot water and stir it into the egg mixture. Whip the cream stiff. Save a few tablespoons for garnish. Mix the rest of the egg mixture. Pour the pulp into a bowl. Freeze it in 3-4 hours. Slice the