Recipes with Whipped cream

After Eight is (The Right)

This is the real after Eight ice: Eggs, sugar and milk, mix together in the pot - DO NOT COOK! Also put 8-10 pieces After Eight's in, one after one .. Whip the whip stew and when the egg mixture mixture has cooled a bit - turn it around in the foaming cream

Cold lemon pancakes

Pancake pie: Mix flour and sugar in a bowl and whip well between all the eggs. Whip the melted butter and finely grated ginger in the dough. Finally whip the milk and the pancake dough is ready for use. Step at least six thin pancakes on the forehead at high h

Fragilite with summer brush

Whip egg whites stiff. Whip half of the sugar for a little while. Turn the rest of the sugar and vinegar in and whip until it is completely stiff. Peel the marcipan in the marlin, add flour and flip it quickly. Wide the marlin on a baking sheet with baking

Baked pork tenderloin 02

Remove tendons, barriers, fat and Bumblebee from the tenderloin. Brush them in butter, sprinkle with salt and pepper. Cool them completely. Stir minced meat with flour, eggs, chopped onion, crushed garlic, cream, salt and pepper. Place the butter dough

Daim Creme to bla. birthday cake

Daim and cream are placed in a pan and melted with low heat. Then it is in the fridge. Next day it must be whipped and ready to get on a team cake. Tip: Save if necessary. Some chocolate and knock it up like decorations on top of the cake :)

Gratinated potatoes 02

Boil or bag the potatoes tenderly The potato mosses are fork and spread into small serving dishes Whip the cream of the tenderloin and season with salt and pepper Pour the pulp over the potatoes and grate in the oven at 225 * for about 15 minutes Then deco

Chocolate Truffles!

Boil the cream up. Chop the chocolate and stir it together with the nougat until the pieces are completely melted. Cool the chocolate bag in the refrigerator until it is firm. Roll the coulter in your hand on the size with a crown and roll them into the coco

Champignonsovs 04

Cut the cleaned mushrooms in the tern. Step them until most of the liquid has penetrated. Add cream and some peppers. Heat the sauce until it boils and add. Smoothing gradually after the sauce has a suitable consistency. Season with salt.