Desserts (cold) recipes
Cut the oranges across, well over the middle. Squeeze the juice of the fruit - add 4-4 1/2 dl juice, which is mixed with lemon juice. Place the orange peel in a plastic bag and store them in the refrigerator. Give sugar and water a boil. Let the cream get cold
Pour the ½ l of yum into a bowl, mix vanilla and sugar, stir, taste it and mix the buttermilk in.
Taste it again. And then you have an amazing cold bowl.
tips:
Many people use eggs, but some are instead of using yams as this saturates more and gives exa
The eggs are separated, and the whites are whipped stiff. The whip flow is also whipped to foam. Then whip the egg yolks and sugar well and long. Down in the egg yolk, After Eight plump the pieces and whip until the pulp is cool. Then stir half of the whipped
Whip the egg yolks well with a flourish. Pour the mixture into a saucepan and let it warm slowly during whipping. Stir or whip all the time until it starts to level. Then take the pot from the heat. Bring the stuffed chocolates and whip until they are melted.
Whip the egg yolks thickly with the sugar and stir the Marscapone. Beat the egg whites pin and turn them into the cream with soft movements.
Whip the cream and turn it into the cream.
Savoiarde biscuits are dipped in Marsalavin / Cognac and strong coffee
Distribute ice cream and figs in portion glass.
Melt the chocolate with low heat and advantage over each protion.
Cut the peel off the grapefruit and fry the fry between the barriers. Melt the butter on a pan, add sugar and cook to a light caramel. Put the ice cream in a portion dish with the grapefruit and sprinkle the hot caramel on top.
The procedure is the same for both kinds of ice. Purify the ribs of berries with the fruit juice, rub the puree through a sauce and whip it together with a flourish. Whip the cream stiff with it with fruit puree, freeze the mixture. Serve hot (or hot) sabayon
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