Recipes with Whipped cream

Appelsingelato - Orange gelato

Egg yolks are whipped with sugar. Sweet milk whipped cream is boiled and added to the egg mass in a thin beam under thorough whipping; The mass is returned to the pan under low heat (or best under water bath) and heated / whipped until it thickens and the foam

Simply, but delicious tenderloin pan

Cut the breadcrumbs into pieces of about 1cm. Chop the onions in fine pieces and cook in a half-sized saucepan. Add the tenderloin. Pour about half of the cream and add the tomato puree. Then pour the rest of the cream in. Boil between heat for about 45 minute

Mormor dressing / Mormor salad

Mix cream, lemon juice and sugar. Gently stir it together until the cream begins to thicken. Season with salt, pepper and possibly. More lemon juice. Rinse the salad head and cut the outermost of the root. Share the whole head incl. Root in quarters. Pou

Baileys light

Boil the whipped cream with sugar and vanilla sugar. The house block is soaked in cold water, squeezed a little and dissolved in the hot cream. Then pour the buttermilk in and 1 tablespoon bailey's liqueur and pour the cream into 4 serving glasses. Set cold f

Daimkage III

The egg whips are whipped stiff, sugar comes in, whipped again, finally turning rice crispies in. The dough is spread over 2 bake plates, to make them even larger, it is recommended to draw 2 circles after a flat plate on the baking paper and fill the dough in

Oatmeal bulbs 20

Mix all the ingredients together, knead the dough until it is stuck, it may be a little sticky, but not too soft. Pour the dough into small balls and vibble them. In coconut or sugar. tips: You do not need Rom and Almond Essence, as these two are only t

Passion fruit-mousse cake

Soak the house blossom in cold water for about 10 minutes. Divide the eggs into plums and whites. Cut the passion fruit over the middle and scrape all the food into the blender. A 300W mini-pimer (rod blender with chopper) is better as it is not powerful en

Sarah Bernhardt Cakes 03

Boil the cream into a thickened pot. Bring the cooking chocolate into smaller pieces and melt it in the cream. Boil the mixture at low heat and stirring approx. 5 min. Let the cream stand cold until it stiffens, approx. 4 hours. Whip it lightly. Lightly press