(2 servings)
| Peel two bananas and cut them across and lengthwise and put them in a pan with one tablespoon of butter. |  |
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Fry the bananas from both sides, then add two tablespoons of cane sugar. |
| Let the bananas caramelize. |  |
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Add one shot glass of rum and light it on fire. |
| Put a small can of coconut cream and one glass of cream in a bowl. |  |
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Whip until soft peaks rise. |
| Serve the coconut cream with the banana flambe. | |
(1.5 litres)
| Put three egg yolks and eight tablespoons of sugar into a pot and whisk until light an fluffy. |  |
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Add one cup of cream. |
| Heat the mixture over medium heat until mixture thickens, then let it cool down. |  |
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Mix three tablespoons of warm green tea and one tablespoon of green tea powder. |
| Mix the cooled down egg mixture with one and a quarter cup of whipped cream and the cooled down green tea. | |
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Put the mixture into an ice cream maker and let it freeze. |
(6 servings)
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Put half a cup of raisins and half a cup of dried cranberries in a bowl and cover with boiling water. In another bowl beat 125 grams of margarine and one cup of sugar until light and fluffy. Add three eggs, one at a time, beating until just combined between additions. |
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Add drained dried fruits, one cup of grated apple, one cup of flour, half a cup of almond meal and three tablespoons of sour cram and mix to a dough. |
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Put the dough into a greased ladybird baking tin and bake it for 40 minutes at 160 degrees Celsius. Let the cakes cool down for five minutes before turning over. |
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(24 servings)
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Beat 200 grams of butter and 160 grams of sugaruntil creamy. Add one tablespoon of vanilla sugar, four eggs, 200 milliliters of eggnog, 260 grams of flour, four tablespoons of starch (80 grams) and one tablespoon of backing powder. Mix half of the dough with two tablespoons of drinking cocoa and two tablespoons of baking cocoa. |
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| Bring 2 cups of milk to a boil and mix it with a mixture of 60 grams of vanilla sugar, 40 grams of starch and two tablespoons of milk. In cupcake forms layer one tablespoon of white dough, one tablespoon of black dough, one tablespoon of pudding and distribute one class of cherrieson top. Bake for 35 minutes at 160 degrees Celsius. |
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(2 servings)
Put two tablespoons of raisins in a glass with water and let them steep for about half an hour.
Drain the raisins and mix with two tablespoons of almonds, a pinch of cinnamon and either a tablespoon of sugar or a handful of marzipan.
Core two sour apples with a apple corer and fill the apples with the raisin mixture. Put the apples in a oven dish and bake for 30 minutes at 200 degrees Celsius.
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Put three cups of milk and two centimeter of a vanilla pod in a pot and bring to a boil.
Mix three tablespoons of milk with four tablespoons of vanilla sugar and 40 grams of starch. Add the mixture to the boiling milk while stirring and reduce the heat.
| Melt 100 grams of dark chocolate together with one cup of milk. Remove from the heat and let cool down.Whisk two eggs until light and fluffy, add one cup of sugar and whisk until completely blended.
Add one cup of cream, one tablespoon of vanilla sugar and a pinch of salt. Pour the chocolate mixture into the cream mixture and blend. Put in the fridge for at least 8 hours. |
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Transfer the cream mixture to an ice cream maker and freeze following the manufacturer’s instructions.After the ice cream stiffens add 50 grams of chopped white chocolate, 50 grams of chopped milk chocolate and a handful of chopped marshmallows.
Serve with whipped cream, peaches, chocolate cookies and chocolate sauce. |
Whisk two eggs until light and fluffy, add half a cup of sugar and two tablespoons of vanilla sugar and whisk until completely blended.
Pour in two cups of cream and one cup of milk and whisk to blend.
Put in the fridge for at least 8 hours.