Mørdejs must with blackberries and ice

Ingredients for Mørdejs must with blackberries and ice

Instructions for Mørdejs must with blackberries and ice

To prepare the Mørdejs must with blackberries and ice recipe, please follow these instructions:

Cake shells: the flour is added on a table and is shaped to form a depression in the middle. Herein poured sugar and egg. It is kneaded well together. Then knead the butter into the mixture. The finished pastry must be "smooth". Rest in refrigerator for at least 4 hours. The dough rolled thin out and cake moulds covered with dough Roach. The shells bake in the oven at 200 degrees C, for they are beautiful light brown. Take out and cool.

Cake cream: a little of the milk whipped with half of the sugar, the egg yolks and cream powder. The rest of the milk and sugar boiled up and pour in the egg mixture a little at a time. It all boils well through under heavy whipping and cool.

Meringue: Beat egg whites and sugar for a light and airy mass.

Coulis: Blackberries and powdered sugar blended.

Snack: Cake cream is distributed in the 4 cake shells. Blackberries are added on top. Meringue mass lubricated on with palette and sprinkled with icing sugar. Mørdejs shells bake in a preheated oven at 180 degrees C, in 10-12 minutes until they are lightly golden. Taken out and served on plates with brombærcoulis and 3 scoops vanilla. Garnish with fresh blackberries and lemon balm.

Tips:
Mørdejs husk can be made in advance and frozen. When they must be used, take the just out of the freezer 20 minutes before use.

That can be used all kinds of berries to this dessert. Use seasonal berries.