Recipes with Cream

Estragonsauce for fish

The onions are chopped fine and sautees shiny in the butter. The finely chopped esdragon leaves blend together with moisture from the steamed fish. The sauce is cooked well and the cream is added. Boil for another 5 minutes. Finally, cool butter is whipped in

Champagne Sauce

The onions are chopped fine and sautéed in butter, do not brown. The champagne is poured and boiled for 5 minutes. The cream is added and cooked well. Season with salt and pepper. Before serving whipped cold butter in.

Basil Cream

Crème frâiche and cream are whipped together and seasoned with lemon juice, salt, pepper and plenty of pickled basil leaves (preferably 1-2 hours before serving).

Bacon sauce

Cut the bacon into smaller pieces and wrap it with the sliced ​​onion. Sprinkle flour and bowl and flow into a suitable consistency. Boil the sauce and season with tomato sauce, salt, pepper and peppers. Can be served mostly pork and veal.

Raspberries with white chocolate sauce

Boil water sugar and lemon juice together 4-5 min. Bring the raspberries to a boil shortly. Squeeze the mass through a sieve and chill it off. Whip the cream of foam and stir the juice in. Distribute the mass in a heart shape lined with plastic film (not requi

Strawberries on a crisp bottom

Bring the ingredients to the bottom of a food processor and mix it together. For a spring mold with plastic foil, push the doughbond out of it and place it in the refrigerator. Mix strawberries and 100 gr. Of flour in a food processor until it is completely

Hybentrifli 02

Boil the cleaned bowl approx. 20 min. in water. Run it all in the food processor and then drive the mass through a rough sieve. Taste the puree with sugar. Put the chilled pure together with macaroons and whipped cream

Violet Jam

Bring water and sugar to boil and hold the violins in the layers. Peel the apples well and add them with stirring. Let the marmalade simmer until the nobles are cooked tenderly. Season with lemon juice. The chopped almonds are heated in the cream. Pour the hot