Recipes - Desserts
Cream with hazelnuts and raisins in cognac
Ingredients:
150g of whipped cream, 500g of coffee ice cream, 30g of hazelnuts, 2 soup spoons of raisins, a glass of cognac, fruit bread, butter, and cinnamon.
Recipe:
Pour the raisins into the cognac and allow them to become soft. Whip up the whipped cream and put in the freezer to harden. In the mean time coarsely chop up the hazelnuts. Fry several slices of the fruit bread on butter and cover with sugar. Put the ice cream in a cup, add the cold whipped cream and cover with cinnamon, the drained raisins and hazelnuts. Serve with the fried fruit bread.
Almond wafers with ice cream
Ingredients:
500g of vanilla ice cream, 70g of butter, 70g of flour, 70g of sugar, 70g of shelled almonds, and cinnamon.
Recipe:
Mix half of the almonds with butter, then add sugar and flour and stir. Make small thin circles from the dough, cover with a spoon of chopped almonds and bake on a baking pan (covered with baking paper) at a temperature of 160°C for roughly 10 minutes. In the mean time, roast the remaining chopped almonds with cinnamon in a pan. Use the hot wafers covered with the cinnamon almonds to garnish an ice cream sundae.
Apple sweets with nuts
Ingredients:
400g of apples, 200g of pastry dough, 1 vanilla sugar, 1 cinnamon sugar, chopped up walnuts, honey, and flour for rolling.
Recipe:
Peel the apples and remove the cores. Slice the apples into small pieces and stew them in their own juice with the vanilla and cinnamon sugar. In the mean time, roll the dough into thin sheets with a rolling pin, slice into same-sized rectangles (about 6 x 12 cm) and place the stewed apples on them. Roll the rectangles into the shape of a sweet, put on a baking pan covered with baking paper and bake in a preheated oven at 200°C for roughly 5 – 10 minutes. Cover the hot sweets with honey and walnuts.
Upside-down cake with pears and garnished with pistachios
Ingredients:
3 pears (preferably beurré), 100g of granulated sugar, 50g of butter + a little to coat the form, 20g of unsalted chopped pistachios, 150g of pastry dough.
Recipe:
Make caramel from the sugar while constantly stirring it, add butter and stir. Cover the form with butter and pour the caramel and butter mix into the form. Place slices of the pears on top and cover with a sheet of pastry dough. Bake in an oven at 180°C for about 20 minutes. Immediately after baking the cake cover the form with a plate, turn it over and remove the cake from the mould. Garnish with chopped pistachios.
