Recipes with Leaf gelatin

Rhubarb and raspberry crumble with lemon mousse

All the ingredients and break into pieces together and pressed flat on wax paper. Bake in the oven at 160 degrees for 20 minutes until lightly browned. Lemon mousse: Soak isinglass in a little cold water. Sugar and eggs whipped together and add lemon juice

Baked rhubarb with buttermilk cream

Boil 2 cups water and add sugar. Allow to cool in the refrigerator. Rinse and cut rhubarb into small pieces across the stems approximately 2-3 m. m thickness. Benefit them in the roasting pan. Bake in oven v. 150 degrees until lightly tender/al dente. Be ta

Tunmousse X

Put husblasen in soft. Findel tuna and came in a bowl. Com 18% sour cream in conjunction with salt pepper and paprika. Chop the onion and came in. Whip the cream and turn it into the mix (or add 2 dl Crème Fraiche 38%). Melt eventually husblasen in le

White Chocolate delice "kronprinsesse paired"

Biscuit bottoms: melt butter, crumble the crackers and mix both together. Advantage biscuit mass in a square shape. Behind the biscuit bottom letgylden 5-10 160 degrees minutes in a hot oven. Cool and plug out so it matches the shape you have selected. Rhub

Panna Cotta with baked strawberries and rhubarb

Panna Cotta: Soak the gelatine in a large bowl with plenty of cold water. Put the leaves into the water one by one, so they are not sticking together. Let the gelatine udbløde for at least 10 minutes, and shift like the water along the way. Scrape vanilla g

Sherry Fromage

The egg yolks and sugar, beat white, sherryen poured in, then the melted gelatin, then whipped cream, the whipped whites and folded with the small-minded, almonds and chocolate. The dessert garnish with whipped cream, grated chocolate and Red cocktail cherries

Appetizer with shrimp and karviar

Husblasen set in soft. Cremefraice mix with shrimp and caviar. The season with the curry powder and salt and pepper and lemon zest. Isinglass is melted over a water bath and mix in shrimp. Then pour it up in a rim shape and style the on ice for the ne

Citonmelisse cake with junket

Bottom:P isk Eggs and sugar and add the other ingredients. Citonsaften must be used for the filling. The batter is poured into a springform and bake at 200 degrees for 10 minutes Then split and cool. Filling: whip the junket and sugar and then add in the re