Recipes with Whipped cream

Layer cake with rum and raisins

Put the raisins in rum for 2 hours. Whip the cream stiff with Nescafe and sugar. SI ROM from the raisins and baste bottoms with rum. Turn over the raisins in the whipped cream and the benefit it between bottoms. Whip the cream to stiff icing and spray it over

Gentle Walnut Dream

Put one slice of cake bottom of a springform. Soak isinglass in cold water. Mix brandy, walnuts and powdered sugar in a saucepan and heat slowly to 37 degrees. Whip the cream into whipped cream. Mix the macerate isinglass in the warm (not too hot) cognac blend

Ris A La Mande III

Whisk eggs, sugar and almond essence well together. whip the cream in a large bowl, mix the egg mass and almonds into the cream skimmed. Turn finally the rice porridge in. Serve with warm kirsbærsovs

Boiled stinging nettles and ground elder 02

Buds from burning nettles tamper-proof of the stem. Remember rubber gloves! The leaves of the cabbage skvalder tamper-proof of its stems. The leaves thoroughly rinsed in cold water several teams. The leaves in a colander, and then onto the stack of leaves cut

Negley Farsons Wild Pheasant (fasan)

Part fasanerne in half and fry them in an iron pot. When they are well browned on both sides, add the cream. It can not avail to save here, and it should be whipping cream. When cream boils add red currant jelly. Then some gruel is birds in ca. 35 min when

Turkey stroganoff

The onions chopped, mushrooms and onions and skives champignonger Brown in half the oil in a pan together with the smoked bacon into cubes. Turkey meat is sprinkled with pepper and paprika and Brown in the second half of the oil in a pan. Add the tomato pur

Beehive

Got egg whites and icing sugar in a bowl. Style the Bowl onto a pot of boiling water and whisk until the mass is thick and stiff, preferably with an electric beater. Splashing meringue mass through an icing bag in small meringue or set the dough on the baki

Squash-mousse

Boil agar-agar in milk, stir it with sugar, brandy and spices and add squash bog. Mix everything well. Whip the cream to rigid foam and fold it gently in squash mixture. Pour the mousse into a lightly buttered mold or serving glasses. Please note that ag