Recipes with Egg yolk, pasteurised

Daimis II

Whip the egg whites almost stiff and turn the sugar in. Whip the whole pinch and turn the finely chopped almonds in. Bring the marbles into a lubricated meshed springform and bag it for approx. 30 min. At 175 degrees C. alm. oven. Cool the bottom completely

Coconut (Helado de Coco)

Whip egg whites stiff. Whip the egg yolks lightly and foaming the sugar and stir the coconut milk. Gently turn the stewed white in and bring the mixture into a freezer. Put the coconut cream in the freezer. Turn around a few times before freeze comple

Vaniliecreme

Bring the milk to the boil with vanilla grains and vanilla and let it stand and pull. The egg yolks are stirred together and the sugar is added slowly; The stirring until the sugar is dissolved and the mass is thick and creamy. The vanilla bars are picke

Aioli (mayonnaise cream)

Crush garlic with salt in a mortar. Put egg yolk and mustard in a bowl and whip it. Add the olive oil drop to drop. Once you have added a quarter of the oil, you can add it in larger quantities at a time. When all the oil is added add garlic and lemon ju

Vanilla cream

Whip egg yolks and flourish thick and foamy. Scrape the grains of the battered vanilla and put them in. Whip the cream stiff and turn it into the egg pulp immediately before serving. The cream can be flavored with lemon or orange juice, liqueur, liqueur or

Buttermilk Soup

Bring flour and sugar well into a thickened pot and stir with the buttermilk. Lemon peel and vanilla sugar are added and the soup is boiled under strong whipping so it does not separate. After a short boil, add the raisins and the soup is seasoned with suga

Asparagus with bacon and parmesan dressing (parmesan dressing)

Cut the bacon slices into smaller pieces and put them on the forehead. Boil the asparagus approx. 5 minutes under cover. Spread bacon and asparagus on a dish. Mix the dressing of lemon juice, vinegar, egg yolk, dill and finely chopped chalotte. Pour it over

Rhubarb mousse on macaroni

Rhubarb compote: Rhubarb, sugar and water boil to a compot that cools before stirring in the mousse. Macro bottom: Marcipan is stirred together with sugar until it crumbles. Afterwards, egg whites are stirred. Lubricate on baking paper and baking at 175 de