Recipes with Lemon juice

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

Buttermilkfromage II

The egg whites are whipped stiff and then cool with 1 tablespoon. sugar. Eggs and 4 tablespoons. Sugar is whipped well. Lemon juice added. The soaked, molten husblas is stirred in and then the buttermilk little by little. When the offagen can "bear", the egg w

White wine Fromage

Eggs and sugar are well-stirred. The soaked house leaf is melted over steam and stirred in. Lemon juice and white wine are added. When the mixture begins to become even, carefully flip the whipped cream. The fillet is filled in a bowl that is kept cold. The gr

Appelsintrifli

Whip the eggs together with sugar in a small saucepan and add grated mustard and juice of one orange, corn starch and lemon juice. Whip the cream on low heat or over water bath until it thickens - it should not boil. Quickly pour the cream into a bowl. Turn

Pineapple fromage I

The pineapple pieces are drained and cut into cubes. The house block is soaked in cold water and melted over steam. Pineapple, lemon juice and sugar are mixed in. The cream is not whipped too stiff. Pour the house blister solution at one go and stir thoroughly

Apple spin 03

Lemon juice, sugar and vanilla are stirred together. The apples are rinsed and torn down therein. Mix the whipped cream gently. Dessert is served on golden grains.

Banana trifle

The peeled bananas are cut into slices and put on half of the macros. They are dripped with lemon juice and covered with the rest of the macros. Raspberries are poured over. The dessert is decorated with whipped cream, flavored with vanilla.

Orange-spicy trifle

The rinsed cheeses are soaked in boiled cold water for 6-12 hours. They boil softly for 10 minutes in the soapy water, with added sugar, lemon juice and sherry. The cheeses are poured out and can be filled with scalded, peeled almonds. The compote is poured