Recipes with Orange liqueur

Chocolate ice cream with orange juice sauce

Pour orange juice into a saucepan, preferably with teflon. Add sugar, orange liqueur, egg yolk and cream. Let the sauce simmer while still whipping until it becomes thick. Let it cool. Distribute the sauce on dessert plates. Put 2-3 cups of chocolate ice cream

Chocolate cake 03

Lubricate the inside of a spring shape of 24 cm. In diameter. Flour the shape of the interior by turning a few tablespoons of flour and throw it away. Shake the almonds in the oven on a baking sheet for 5-7 minutes at approx. 200 degrees or until golden. Le

Strawberry Romanoff

The carriers are peeled, rinsed and drained. They marinate some hours in orange juice, pomeranian shells and liqueurs. The fruit is covered with whipped cream just before serving.

Orange cuts

Melt the butter. Beat the eggs thoroughly with sugar and mix the butter. Mix flour, baking soda and vanilla sugar and stir in alternately with 1 dl orange juice. Fill the dough into a small pan, spread and sprinkle with a thin layer of rasp. Bag the cake ap

Icecream with strawberries

Whip egg yolks and sugar into an airy eggshell. Add vanilla grains. Whip the cream stiff and gently turn it into the egg mixture. Divide the parfait mixture into two equal portions. Pour one portion into a spring shape (about 22 cm in diameter). Cover the mold

Singapore Sling

Isterments are put in the shaker. Gin, Cherry Liqueur, Sour, Orange Liqueur, Angostura added. It all shakes so !. Place the ice cubes in the red wine glasses, pour the drink. And apply if necessary. Cirton washers or cherries as decorations

Filled pineapple with fromage

Slice the 3 pineapples along and remove the center strings. Cut the pineapple meat from the skull. Cut it into small cubes and put them in the shells. Distribute liqueur over. Fromage: Place the house block in soft in cold water for approx. 5 min. Whip egg

Apricot parfait with melon

Dip the apricots and purify juices and liqueurs in it. Whip the egg with the sugar and add it to the apricot. Whip the cream almost stiff and turn it in with cream fraiche. Pour into pie (24 cm). Cover with plastic foil and freeze down overnight. Taken up ½ ho