Recipes with Whipping cream, whipped into foam

Abrikosrand II

The rinsed apricots are cut into strips that are soaked in the water for 1 day and then boiled in the water for 10 minutes. The soaked house leaf is melted in the bog with sugar and Vanila. The moss is filled in an edge shape that is kept cold. The cream chees

Apricot rim I

The husblasen is soaked in cold water, picked up and melted over steam, 1 1/2 dl apricot, lemon juice and sugar are stirred in. The cream is not whipped too stiff. The house blister solution is poured in at once and stirred in it. An edge shape is rinsed in co

Chopstick mousse in chocolate shells

The siphoned, rinsed berries are heated with the water under the lid, to the flaws. The moss is sweet. The soaked house blast is melted therein. The moss is cooled and mixed gently into the whipped cream. Spread the mousse into the chocolate bowls or serving g

Lemon mousse in meringues

Lemon juice, water, 1 leaf of soaked husblas, sugar and egg yolks are whipped together in a thickened pot over low heat until it starts to get even. It must not boil. The cream is cooled until it is hand warm. Mix the cream and egg whites carefully. Mousse is

Mariette fromage

Chestnut puree sweeten with sugar and mix in whipped cream. Fromagen is cooked on macaroons, moistened with rum and sprinkled with grated chocolate.

Egg white fromage

The house block is soaked in cold water and melted in 1/2 dl of boiling water. Sugar and Vanilla are stirred in. The husblas solution is poured at a time in the middle of the whipped cream and stirred. The pinch egg whites are turned in with light hand. Lay th

Ymerfromage 02

The house block is soaked in plenty of cold water, picked up and melted in 1/2 dl of boiling water. Add sugar, almonds and vanilla. The ymer is stirred for a while. When the dough starts to get even, turn the whipped cream gently in. The dough is poured and se

Vanilla Fromage

Egg yolks, sugar and white wine are added to the soaked house leaf and whipped over mild heat or steam until the cream is thick and foamy. It must not boil. The cream is cooled, whipped through and mixed gently with the whipped cream. The vanagen is seasoned w