Recipes with Whipped cream

Regnbueis

Melt the chocolate in a Bain Marie. Boil water and sugar up to a thick syrup. Blend the thawed strawberries. Beat the egg yolks white and add the boiling syrup during whipping. Share egg mixture into 3 bowls. Whisk the melted chocolate in the one egg mass. Whi

Punch parfait II

Beat the egg yolks and sugar together. Whip the cream stiff. Mix whipped cream and egg snaps together and add the punch. Pour in serving parfaiten glass and put them in the freezer about 1 hour. Take parfaiten out 10 min. before serving and garnish with fresh

Punch parfait

Share the eggs. Beat the egg yolks with the sugar in a bowl. Whip the cream in a bowl for herself. mix cream and sugar/egg mass in one of the bowls and add the punch. Pour in serving glasses of parfaiten. Set it in the freezer for about 1 hour. Take parfaiten

Parfait with Strawberry and red currant

The porters are blended in a blender, then rubbed puree through a strainer. Egg yolks stirred together. Water and sugar to the boil, let lagen boil for 5 minutes. Then pour the constantly whipping in egg yolks. Whip 3-5 minutes until egg cream is thick. Let it

Parfait with honey and nuts

Stir the egg yolks together in a bowl. Heat the honey in a saucepan to boiling point. Pour it immediately under heavy whipping egg yolks. Whip on to The get a thick cream. Mix the cold custard with whipped cream and turn the coarsely chopped Walnut kernels in

Orange parfait

The rind from the oranges strimles thin (especially the strip of iron may be used). Orange peel strips cooked 4-5 minutes in plenty of water. Then they are taken up in a sieve and rinse with cold water. Then boil the shells together with white wine and 50 g of

Pæreistærte

Pie: milk, cream and half of the sugar is cooked up stirring and allow to cool. The rest of the sugar and the egg yolks stirring heated-do not boil. This mass whipped white with electric beater. When the cream is writer's warm, pour it, carefully, a little at

Orangeis with warm nut sauce

Whisk honey and egg yolks very well, so it will be light and frothy, the more who whipped, the smaller the flakes ice during freezing. Com Grand Marnier in the beaten eggs. Whip the whites and cream pin separately and flip it in the eggs. Pour the cream in a f