(4 servings)
| Soak one sheet gelatin in water, squeeze it and heat it in a small pot according to instructions on the package. |  |
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While stirring add the zest of one lemon and the juice of two lemons. |
| Whip 3 egg yolks with 33 grams of sugar until light and fluffy, then add the juice. |  |
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Add 3 egg whites whipped with 33 grams of icing sugar. |
| Add half a cup of whipped cream. |  |
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Pour the citronfromage into four glasses and put it for at least 3 hours in the fridge. |
(4 servings)
| Whip two egg yolks and 100 grams of sugar until light and fluffy. |  |
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Bring 400 millilitres of milk together with 50 grams of almond flour to a boil and let it simmer for 5 minutes. |
| Add the egg mixture to the almond milk and let it simmer for additional 5 minutes until the mixture starts thickening. |  |
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Whip 250 grams of cream until soft peaks rise and add the almond mixture. |
| Put the mixture into an ice cream maker or for one hour into the freezer. |  |
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Add 300 grams of frozen raspberries and serve with one handful of crumbled cookies and four tablespoons of chopped almonds. |
(2 servings)
| Peel and slice two sour apples and put them in a pan together with 50 grams of butter and 100 grams of sugar. |  |
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Caramelize apples over medium heat in five minutes. |
| Place half of the apples on the bottom of baking paper lined baking dish. |  |
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Whip one egg together with one tablespoon of honey. |
| Add 50 grams of flour, half a tablespoon of baking powder and one tablespoon of gingerbread spice. |  |
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Stir in the other half of the caramelized apples and put the dough into the baking dish. |
| Bake at 180 degrees for 18 minutes and serve upside down. |  |
(2 servings)
| Peel and dice two sour apples and place the pieces together with two tablespoons of raisins, one tablespoon of cane sugar, one teaspoon of cinnamon and two tablespoons of lemon juice in two greased baking dishes. |  |
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Knead 50 grams of flour, 30 grams of butter, 25 grams of cane sugar, one tablespoon of vanilla sugar and 50 grams of chopped almonds into crumbs. |
| Distribute the crumbs on top of the apple pieces. |  |
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Bake for 30 minutes at 175 degrees Celsius and serve together with whipped cream or sour cream. |
(4 servings)
| Peel one mango. |  |
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Cut away the pulp from the pit. |
| Blend the mango pieces with 200 millilitres of buttermilk. |  |
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Whip 200 millilitres of cream and add the mango buttermilk, 200 grams of yoghurt and two tablespoon of vanilla sugar. Freeze the mixture for 60 minutes in your freezer or in an ice cream maker. |
| Serve with 250 grams of raspberries and 4 tablespoons of honey. |  |
(2 servings)
| In a bain-marie melt 100 grams of white chocolate and add 150 grams of yoghurt. |  |
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Layer the cream together with 200 grams of blueberries in dessert glasses. |