Recipes with Isinglass

Mousse of tuna

Soaked house blast in cold water for approx. 5 min. Mash the tuna of fine pure with lemon juice, quark, salt and pepper. Melt the house blossom and stir it in the tuna mousse. Put the mousse in the fridge. Put small balls of mousse with spoon and put them nice

Rejerand with asparagus

Place the house in cold water for 5 minutes. Pour the liquid from the green asparagus (the so-called wet may be used in the layers). Defrost the prawns if frozen. Heat a few dl. Of the fish farming zone and melt the soaked house blossom directly into it. Mi

Panna Cotta with rhubarb compote

Soak the house leaf in a bowl of cold water. Meanwhile, cook vanilla, cream and sugar together. Let it simmer for approx. 15 minutes at low heat. Take the pan off the flare. Knock the water of the house blast and whip it in the cream. Pour into six serving bow

Rhubarb compote with yogurt tantalum

Mix the rhubarb with sugar in a refractory dish, cover and put it in the oven for 20-25 minutes. At 175 °. Pour the formed liquid from the rhubarb dish into a small pot and bring to a boil, add potato flour to a little cold water and remove from the heat immed

Mocha Fromage

Bring the milk to boil and add sweetener, instant coffee and cocoa and the soaked house leaf. Set to cool.

Pannacotta with blueberry syrup

Soak the house in cold water for 10 minutes. Pinch it Bring sugar, cream, milk, vanilla grains and rods into a pan and allow to boil. Melt the house blossom in it. Pour the pulp into a serving glass and let it stiff in the refrigerator approx. 4 hours. Boil

Pannacotta with beech salad

Pannacotta: The house block is soaked in cold water. Cream, sugar and vanilla are boiled for 15 minutes and the vanilla dish is taken up. The house blast is brought in and the mass is sifted into 6 small molds and left to cool until they are stiff. Syrup: T

Pannacotta with summer fruit

Panna Cotta: Bring milk into a small saucepan, scrape the vanilla grains into the milk, add the stuffed vanilla dish, add cane sugar, cloves and honey. Warm up to boiling point. Softly blow out in a little cold water, squeeze the water and pour it into the