471009 2007-07 Prinzessin Lillifee Backset recipe ... - RBV Birkmann

Desserts
Fruit ice cream, You will need:
2 large cups Fruit fromage frais, ½ fruit
Peach-apricot or pear or 10 Cherries or 7
strawberries
Choose the fruit to go with the fl avour of
the fruit fromage frais and cut it into small
pieces. Fill the fromage frais into your
mould and stir in the fruit pieces using
your mixing spoon. Place the mould in
the freezer compartment for about four
hours or longer. Let it stand for fi ve minutes
at room temperature before lifting
the mould off the fruit ice cream.
Panna Cotta with red berries,
You will need:
100 ml (= ring) Whipping cream, 40 g
(= green star) Sugar, 3 Leaves Gelatine,
1 teaspoon Vanilla sugar, 150 ml (= cake)
Full-fat yoghurt
For the sauce:
100 g (= purple star) Cherries in juice,
1 teaspoon Cornfl our, Icing sugar to taste
Fill your measuring cup with cold water
from the tap and allow the gelatine
to soak for about 10 minutes. Boil the
cream in a saucepan (pay attention that
the cream does not scald or boil over).
Gently squeeze the gelatine and add it
to the hot cream. Fold in the sugar, the
vanilla sugar and the yoghurt. Pour all of
the ingredients into your mould and let
the mould stand overnight in the fridge.
Make the sauce the next day, before serving
the panna cotta. Mix a small amount
of the juice with the cornfl our in a cup
without letting lumps develop. Heat the
cherries in a small saucepan and then
add the juice/cornfl our mixture. Bring to
the boil for a short moment, add sugar
to taste and serve the panna cotta with
the sauce.
Cherry semifreddo, You will need:
100 g (= purple star) Strained cherries,
150 ml (= cake) Full-fat yoghurt, Juice of
¼ Lemon, 1 Fresh egg yoke, 10 g (= pink
star) Icing sugar
Strain the cherries in a sieve. Put the
yoghurt, lemon juice and egg yoke in a
bowl and puree to a smooth cream texture
using the handmixer or hand blender
attachment. Add icing sugar to taste.
Now put everything into your mould and
leave the mixture for at least four hours
in the freezer compartment.
Marzipan stars and butterfl ies as
decoration, You will need:
25 g Marzipan (1/8 package), 10 g (=pink
star) Icing sugar, Red Food colouring
Kneed the marzipan with the icing sugar
and a few splashes of red food colouring.
Roll out the mass until thin and use the
cutters to punch out the butterfl ies and
stars which you can then use to decorate
all your cakes and desserts.
You can decorate all of the desserts with
fruit, marzipan butterfl ies and stars as
well as grated chocolate as you please.
Be a real princess and present a portion
of your dessert or cake on a fl at plate,
decorate with sauce sa sauc uc uce and an a d fruit fr frui uit on the he side sid ide e
and sift a little e ic icin icing in ing g su suga sugar ga gar r ov over
er the
he des
essert
or cake and d ove over ve v r th the pl plat plate at ate us usin using in i g yo your
ur
fl our sifter.