Recipes with Egg yolk, pasteurised

Ice cream

The egg yolks are whipped well with the sugar. Whip the cream to the foam and pour into the bowl. The egg whites are whipped stiff and turned cautiously with the other. (Do not touch it) Now add a flavor as needed and it should also be used carefully and not t

Chocolate mousse I

Melt the chocolate (like Guanaja 70%) slowly in a bowl of water bath. Whip it with the soft butter in a large bowl. Whip the egg whites foaming with an electric hand whip. Add a sprig of sugar and continue to whip at low speed. When the sugar is dissolved,

Cold rhubarb soup with vanilla ice cream

Soup: Rabbits rinse and cut roughly. Boil with sugar, water, cinnamon and the battered vanilla bars. The rhubarb layers are sifted and leveled with a slight moise of mashed potatoes in a little cold water. The soup is kept cold. Ice Cream: Cream fraiche, mi

Cold bowl with rhubarb

Rabbit in small pieces boil easily tender in sugar with low heat. Put in a refrigerator until it is cold. Whip egg yolks, sugar and vanilla sugar into an eggshell and stir the buttermilk in. Turn the rhubarb into the cold bowl and serve with chamber jugs

Old-fashioned cold bowl

Egg yolks are whipped with sugar and vanilla grains until the sugar is completely stirred. Add buttermilk with light stirring and taste with lemon juice. Cold bowl servers ice cold with chamber hunters.

Tiramisu

Whip the egg yolks thickly with the sugar and stir in Marscapone. Beat the cream and turn it into the cream. Savory biscuits turn into Marsalavin / Cognac and strong coffee, after which they are layered between the cream. Make the cake the day before u

Ice cream with rabies

Bring the frosted Rababer into a blender and blend it well, there may be a bit of bite in them. Whip the egg yolks thick and foaming with flour. Scrape the grains of the battered vanilla and put them in. Whip the cream stiff and mix it gently and carefully

Raw cream 04

Whip egg yolks, sugar and vanilla until it becomes airy and almost completely white. Whip the cream into a light foam and do not whip it in the airy egg yolks.