| Whisk two eggs until light and fluffy. |  |
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Add half a cup of honey and two cups of cream and whip until soft peaks form. |
| Mix in one cup of milk and a quarter cup of quince jelly. |  |
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Freeze in an ice cream maker. |
| Serve with almonds and raisins. | |
(4 servings)
| Whisk one egg and 100 grams of sugar for 10 minutes, then add one teaspoon of lemon juice and one teaspoon of mint flavor. |  |
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Use an icing bag to form small tops on a baking paper covered baking tray and bake the pavlovas for 45-50 minutes at 100 degrees Celsius. |
| Whip one cup of vanilla sauce until soft peaks raise, use an icing bag to form small tops on a baking paper covered tray and freeze the vanilla sauce tops. |  |
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Arrange the pavlovas and frozen vanilla sauce tops in dessert glasses together with 400 grams of fresh strawberries. |
(4 servings)
| Grate three limes. |  |
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Boil down the zest of the limes, 75 grams of cane sugar and half a cup of water to lime sirup. |
| Squeeze the three limes. |  |
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Mix the lime juice with two teaspoons of cornstarch. |
| Condense the boiling lime sirup with the lemon juice mixture and let it cool down. |  |
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Add one cup of yoghurt. |
| Freeze in the freezer or with an ice cream maker. |  |
(4-6 servings)
| Melt 150 grams of left-over chocolate in one cup of milk. |  |
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Whisk 5 egg yolks and 120 grams of sugar until light and fluffy. |
| Pour the chocolate milk over the egg mixture and mix. |  |
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Heat up the egg milk until the mixture thickens. |
| Let the mixture cool down (over night), then add one cup of crème fraîche. |  |
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Pour the mixture into an ice cream maker and freeze. |
(24 cupcakes)
| Whisk 125 grams of margarine and 150 grams of sugar until light and fluffy. |  |
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Add one egg. |
| Mix the margarine mixture with one cup of buttermilk. |  |
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Fold in 275 grams of flour, two teaspoons of baking powder and one teaspoon of baking soda. |
| Dice 100 grams of dried apricots and add to the dough. |  |
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Place one tablespoon of dough into each cupcake form and bake at 150 degrees Celsius for 25 minutes. |
| Melt 100 grams of white chocolate. |  |
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Whisk 200 grams of cream cheese, 50 grams of butter, 50 grams of icing sugar and the melted white chocolate together. |
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| Decorate the cupcakes with the topping. | |
(3 trays)
| Put 150 grams of sugar, 100 grams of honey, 125 grams of margarine and three tablespoons of milk in a small pot. |  |
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Heat the ingredients until melted, then let them cool down. |
| In a bowl mix 400 grams of flour, 25 grams of starch, two tablespoons of white cocoa powder and four teaspoons of baking powder. |  |
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Knead the sifted flour mixture in the cooled down honey mixture. |
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| Roll the dough and cut out biscuits. |  |
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Place the biscuits on a baking tray with baking paper and bake them at160 degrees Celsius for 10-15 minutes. |
| Glaze the biscuits with a mixture of 250 grams of icing sugar and two tablespoons of lemon juice. | |