Lime Mousse - Limemousse

LIME MOUSSE

Limemousse

Serves approx 6

4 gelatin sheets

or 2 teaspoons gelatin powder

2 eggs, separated

0.3 to 0.4 cup powdered sugar

grated zest from 1½ lime fruits

approx 0.8 cup heavy cream

Decoration:

2 lime fruits

Soak the gelatin sheets in cold water for at least 5 minutes, or do as you normally do with the powder. Beat eggs and powdered sugar until really fluffy. The mousse is tart, and if you want it sweeter you use the larger amount of powdered sugar suggested. Turn in the lime zest.

Squeeze the gelatin sheets and melt them in the lime juice in a saucepan. Allow to cool to a syrupy mixture. Beat the egg whites until stiff in a separate bowl, and beat the cream until fluffy in another. Stir the gelatin into the not too cold egg yolks, mix in the cream and last the egg whites. 

Divide the mousse in serving glasses and place cold to set for 2 to 3 hours or overnight. Decorate with thinly sliced lime.

Enjoy!

Bella

Chilled Melon Soup - Kyld melonsoppa

CHILLED MELON SOUP

Kyld melonsoppa

Serves 4

2 honeydew melons

2 tablespoons honey

2½ tablespoons fresh lemon juice

0.4 cup orange juice

2½ tablespoons port

Split the melons. Remove the pips and scoop out the melon pulp with a spoon. Place the pulp in a food processor together with fruit juices, honey and port. Chill the soup.

Serve in bowls or in the scooped out melon halves.

Enjoy!

Bella

Vanilla Strawberries with White Chocolate - Vaniljgubbar med vit choklad

VANILLA STRAWBERRIES WITH 

WHITE CHOCOLATE

Vaniljgubbar med vit choklad

Serves 6

1 lb 10 oz strawberries

1 vanilla pod

0.4 cup sugar

2 tablespoons fresh lemon juice

5.3 oz white chocolate

0.6 cup heavy cream

0.6 cup quark

Decoration:

strawberries

white chocolate

Rinse and trim the strawberries and cut in slices. Split the vanilla pod lengthwise and scrape out the seeds. Bring strawberries, vanilla pod and seeds, sugar and lemon juice to a boil over low heat. Boil together for 3 minutes, then leave to draw without heat for 30 minutes until completely cold. Pour the compote in a sieve and drain off the juice (but save it for making other sweet stuff, like punch). Remove the vanilla pod. Divide the compote into serving glasses.

Break the chocolate in pieces and melt over a waterbath. Beat the cream, but not too stiff. Turn the chocolate into the cream and then turn in the quark. Divide this mixture onto the compote and store cold for 30 minutes before serving. Decorate with strawberries and chocolate.

Enjoy!

Bella

Strawberry Vanilla Cream Dessert - Jordgubbsdessert med vaniljgrädde

STRAWBERRY VANILLA CREAM DESSERT

Jordgubbsdessert med vaniljgrädde

Serves 4

1.1 lb strawberries

Marinade:

juice from 1 lime

0.2 cup white molasses

1 tablespoon chopped sage

For serving:

0.8 cup whipped cream

0.4 cup Turkish yogurt

1 tablespoon vanilla sugar

neutral tasting cookies

Decoration:

whole strawberries

sage

Rinse and trim the strawberries. Quart them and put them in a bowl. Mix lime juice, molasses, chopped sage (or mint) to a marinade. Pour it over the strawberries and blend. Leave in the fridge for 1 hour.

Beat the cream until stiff and mix with yogurt and vanilla sugar. Alternate the marinated strawberries, crumbled cookies and vanilla cream in serving glasses. Finish with cream and crumbled cookies. Decorate with a whole strawberry and sage or mint.

Enjoy!

Bella

Rhubarb Compote with Almond Biscuits - Rabarberkräm med mandelbiskvier

RHUBARB COMPOTE WITH ALMOND BISCUITS

Rabarberkräm med mandelbiskvier

Serves 4

1.1 lb rhubarb

0.2 cup water

0.8 cup sugar

1 teaspoon mortared 

cardamom seeds

Almond biscuits:

2 egg whites

5.3 oz almond paste

For serving:

vanilla ice cream

Preheat oven to 347F.

Cut the rhubarb in small pieces and put half the amount in a saucepan. Add water, sugar and cardamom and boil for 5 minutes. Add remaining rhubarb and boil for another 3 minutes.

Beat the egg whites until really stiff. Turn in the finely grated almond paste and blend until smooth. Dab out the batter by teaspoonfuls on a paper-lined baking plate. Bake in the middle of the oven until golden, about 8 minutes. 

Serve the rhubarb compote lukewarm with a scoop of ice cream and almond biscuits.

Enjoy!

Bella

Cappuccino Mousse - Cappuccinomousse

CAPPUCCINO MOUSSE

Cappuccinomousse

Serves 8

5.3 oz dark chocolate

1.2 cup cream

0.2 cup coffee

1 tablespoon brown sugar

2 egg yolks

5.3 oz white chocolate

Decoration:

grated chocolate

strawberries

redcurrants

Break the dark chocolate in pieces and melt it over a waterbath. Place double paper baking tins on a baking plate and brush them on the inside with the chocolate. Place cold to set, then brush them again and store cold. Loosen the chocolate cups from the paper tins when set.

Mix 0.4 cup cream, coffee, brown sugar and egg yolks in a saucepan. Simmer while stirring over low heat until you have a thick creme. Chop the chocolate and stir it into the warm creme. Stir until melted and allow to cool completely. 

Beat remaining cream and turn it into the coffee creme. Divide it into the chocolate cups and leave in the fridge for a few hours before serving. Sprinkle with grated chocolate and decorate with berries.

Enjoy!

Bella

Caramel-Hearted Chocolate Mousse - Chokladmousse med kolagömma

CARAMEL-HEARTED CHOCOLATE MOUSSE

Chokladmousse med kolagömma

It just struck me that perhaps I mean "fudge" instead of "caramel", but I'll stick to what I call it, as long as you know I might be talking about fudge ... 

Serves 8

Caramel/Fudge:

0.8 cup sugar

0.8 cup white molasses

1.2 cup heavy cream

4 tablespoons sifted cocoa

Chocolate mousse:

10.6 oz milk chocolate

1.6 cup heavy cream

4 egg yolks

Decoration:

2 passionfruits in wedges

Mix all ingredients for the caramel in a saucepan and boil slowly for 25 to 30 minutes. Divide in serving glasses or bowls and store cold for about 3 hours.

Break the milk chocolate in pieces and melt over a waterbath. Beat the cream until stiff. Turn the egg yolks into the cream and blend, then stir in the chocolate and blend. Leave the mousse in the fridge to set for at least 1 hour.

Top with some ready-made caramel sauce and leave for a while, then decorate with passionfruit.

Enjoy!

Bella

Apple Dessert - Äppelmums

APPLE DESSERT

Äppelmums

Serves 4

3 apples

4 + 2 tablespoons sugar

0.2 cup water

2 tablespoons butter

6 tablespoons dried breadcrumbs

1 teaspoon ground cinnamon

1.2 cup heavy cream

Peel, core and dice the apples. Put in a saucepan with 4 tablespoons sugar plus the water. Boil the apples until tender and allow to cool. 

Melt the butter and remaining sugar in a frying pan, add the dried breadcrumbs and fry gently. Flavor with cinnamon and allow to cool.

Beat the cream until fluffy but not too stiff. Alternate apple compote, cream and cinnamon breadcrumbs in serving glasses and serve immediately.

Enjoy!

Bella

Orange Strawberry Soup - Apelsin- och jordgubbssoppa

ORANGE STRAWBERRY SOUP

Apelsin- och jordgubbssoppa

Serves 4

Fresh juice from 2 oranges

1.6 cups frozen strawberries

0.8 cup water

0.4 cup sugar

1 tablespoon potato starch

+ 3 tablespoons water

Anise pudding:

1.2 cup heavy cream

1 tablespoon sugar

1 star anise

1 gelatin sheet

or ½ teaspoon gelatin powder

Mix orange juice, strawberries, water and sugar in a saucepan. Bring to a boil and simmer until the berries are barely tender. Pass the soup through a sieve or mix it and strain afterwards. Pour the soup back in the saucepan. Thicken with potato starch stirred with some cold water and bring just to boiling point. Set aside to cool.

Bring cream, sugar and star anise to a boil. Simmer for 5 minutes. Soak the gelatin for 10 minutes in cold water and melt it in the cream. Take up the anise and pour the cream in 4 egg cups. Store cold until set, about 1 hour. Dip the bottom of the cups in hot water and unmould the puddings in deep plates. Pour the cool soup around them and serve.

Enjoy!

Bella

Wine-Jellied Fruit - Frukt i vingelé

WINE-JELLIED FRUIT

Frukt i vingelé

Serves 4

8 gelatin sheets

or 4 teaspoons gelatin powder

2.4 cups semi-dry white wine

0.2 cup sugar

1 teaspoon citric acid

2 cups strawberries

some seedless grapes

Soak and melt the gelatin as you normally do. Mix with wine, sugar and citric acid and stir until everything is melted. Alternate split strawberries and grapes in serving glasses and pour the gelatin mix in. Leave for 2 to 3 hours to set in the fridge.

You can use other fruit, but fresh pineapple, kiwifruit and papaya contain an enzyme which stops the gelatin from setting.

Enjoy!

Bella

Raspberry Hazelnut Cheesecake - Halloncheesecake med hasselnötter

RASPBERRY HAZELNUT CHEESECAKE

Halloncheesecake med hasselnötter

12 mini cheesecakes

7 oz digestive biscuits

0.4 cup roasted hazelnuts

3½ oz butter

Filling:

4.4 oz white chocolate

0.8 cup heavy cream

2 teaspoons vanilla sugar

14 oz cream cheese

5.3 oz raspberries

0.2 cup sugar

Decoration:

caramel sauce

raspberries

Finely chop the hazelnuts in a food processor. Add the biscuits and process until crumbly. Melt the butter and blend it in. Place paper tins, capacity 0.4 cups, in a muffin pan and divide the crumbs in them. Press a little with the back of a spoon to form a bottom layer. Store cold while you make the filling.

Melt the chocolate over a waterbath while stirring. Allow to cool a little. Beat cream and vanilla sugar. Stir the cream cheese until smooth with an electric beater. Blend in the raspberries and continue beating until the berries are slightly mashed. Stir in the melted chocolate and last the whipped cream.

Divide the batter in the paper tins and freeze for at least 4 hours. Remove them from the muffin pan and then from the paper tins. Decorate with caramel sauce and raspberries.

Enjoy!

Bella

Panna Cotta with Orange Sauce - Pannacotta med apelsinsås

PANNA COTTA WITH ORANGE SAUCE

Pannacotta med apelsinsås

Serves 4

2 gelatin sheets

or 1 teaspoon gelatin powder

2 cups heavy cream

0.2 cup sugar

1 vanilla pod

Orange sauce:

1 gelatin sheet

or ½ teaspoon gelatin powder

3 tablespoons honey

0.8 cup orange juice

2½ oz butter

Decoration:

fresh mint or lemon balm

Soak the gelatin in cold water for about 10 minutes, or do as you normally do with the powder. Split the vanilla pod lengthwise and scrape out the seeds. Boil cream, sugar, vanilla pod and seeds in a saucepan. Take up the gelatin and squeeze out any excess liquid, then stir it into the cream so that they melt. Take up the vanilla pod. Leave to cool in the fridge.

Pour the cream batter into 4 small glasses. Soak the gelatin for the sauce (see above). Boil the honey until almost caramelized. Add orange juice and reduce to almost half. Add the gelatin and the butter cut in small pieces. Stir until melted. Place the saucepan over a cold waterbath and stir the sauce until cold.

Pour the sauce over the panna cotta in the glasses when it's set. It should stay on top. Leave in the fridge for about 3 hours.

Enjoy!

Bella

Lemon Ice Cream Cake with Berries - Citronglasstårta med bär

LEMON ICE CREAM CAKE WITH BERRIES

Citronglasstårta med bär

8 - 10 pieces

2 ready-made (or home-made)

meringue layers

Filling:

4 egg yolks

0.8 cup sugar

1 vanilla pod

8.8 cup Kesella or substitute

0.8 cup lemon curd

1.6 cup heavy cream

2 gelatin sheets

or 1 teaspoon gelatin powder

4 egg whites

Decoration:

fresh berries

fresh mint

Beat the egg yolks, sugar and vanilla sugar until fluffy. Beat in the Kesella and lemon curd. Beat the cream and gently stir it into the egg batter.

Soak the gelatin for 5 minutes in cold water, or do as you normally do with the powder. Heat 0.4 cup of the cream mixture in a small saucepan, remove from heat and melt the gelatin in it. Stir the gelatin into the cream mixture and add the stiffly beaten egg whites. 

Place one of the meringue layers in a springform pan, diameter 11 inches. Break the other layer in pieces and "fill up" so that the meringue completely covers the bottom of the pan. Then pour the gelatin mixture in. Cover with plastic foil and freeze for at least 4 hours. Leave the cake in room temperature for a while before serving.

Decorate with berries and mint.

Enjoy!

Bella

Pancakes with Strawberries - Pannkakor med jordgubbar

PANCAKES WITH STRAWBERRIES

Pannkakor med jordgubbar

Serves 6

4 eggs

2.4 cups regular milk

1 teaspoon finely grated lemon zest

a little more than 1.3 cups flour

1/4 teaspoon salt

2 teaspoons vanilla sugar

4 tablespoons sugar

1.7 oz butter

butter for frying

Filling:

1.1 lb strawberries

3 tablespoons sugar

4 cups vanilla ice cream

Beat together eggs, milk and lemon zest. Beat in flour, salt, vanilla sugar and sugar. Melt the butter and stir it in. Allow to swell for 30 minutes. Fry 12 thin pancakes in the butter.

Filling:

Rinse and trim the strawberries. Split them in quarts or slice them. Mix with sugar and leave to draw for 30 minutes.

Serving:

Serve the pancakes with strawberries, ice cream, whipped cream and perhaps maple syrup (yes, we get that over here too!). 

Enjoy!

Bella

Orange Ice Cream with Raspberry Sauce - Apelsinglass med hallonsås

ORANGE ICE CREAM WITH RASPBERRY SAUCE

Apelsinglass med hallonsås

Serves 2

4 cups good-quality vanilla ice cream

3 tablespoons grated orange zest

1 tablespoon concentrated orange juice

Raspberry sauce:

3½ oz frozen raspberries

almost 0.3 cup powdered sugar

1 teaspoon vanilla sugar

Soften the ice cream and stir in orange zest and juice. Freeze again. Mix the raspberries with powdered sugar and vanilla sugar. Pour the puré in a fine sieve and pass it through with the back of a spoon.

Serve the ice cream with the sauce and perhaps a small chocolate cookie.

Enjoy!

Bella

Almond Chocolate Ice Cream - Mandel- och chokladglass

ALMOND CHOCOLATE ICE CREAM

Mandel- och chokladglass

Serves 4

2 eggs

3 tablespoons sugar

0.8 cup heavy cream

7 oz finely grated almond paste

3½ oz finely grated white

cooking chocolate

2 to 3 tablespoons sherry or whisky

(optional)

frozen, sweetened strawberries

Beat eggs and sugar. Beat the cream and mix with the egg batter. Stir in the almond paste and chocolate and flavor with optional sherry or whisky. 

Freeze in an ice cream maker or place in the freezer for 5 to 6 hours, preferably overnight. Serve with thawed strawberries.

Enjoy!

Bella

Fluffy Jam Omelet - Fluffiga syltomeletten

FLUFFY JAM OMELET

Fluffiga syltomeletten

2 eggs

1 tablespoon fresh lemon juice

1 generous teaspoon vanilla sugar

2 tablespoons cream

2 tablespoon butter or margarine

For serving:

berries or jam

Separate the eggs and beat the whites until stiff. Stir together lemon juice, vanilla sugar and egg yolks. Add cream. Gently stir the egg whites into the batter. Heat up a frying pan and melt the butter. Slowly bake the omelet over lowest possible heat, covered with a lid. Fold it with berries or jam in between and serve.

Enjoy!

Bella

Lemon Ice Cream in No Time - Citronglass på nolltid

LEMON ICE CREAM IN NO TIME

Citronglass på nolltid

4 cups vanilla ice cream

fresh juice from 1 lemon

2 tablespoons grated lemon zest

2.02 fl oz vodka

Spoon up the ice cream in the bowl of a food processor. Add remaining ingredients and process until all is well blended. Transfer to a container and freeze for about 2 hours. Spoon up in serving glasses and decorate with some lemon zest. If you wish, pour on some vodka when serving.

Enjoy!

Bella

Lime Creme with Passionfruit - Limekräm med passionsfrukt

LIME CREME WITH PASSIONFRUIT

Limekräm med passionsfrukt

Serves 4

1 teaspoon grated lime zest

0.2 cup fresh lime juice

3 egg yolks

0.4 cup sugar

1.2 cup heavy cream

seeds from 1 vanilla pod

For serving:

2 passionfruits

fresh raspberries

mint

Scrub the limes, grate the zest and squeeze out the juice. Beat eggs and sugar until fluffy. Place the bowl over a waterbath and add lime juice. Gently heat while stirring until the creme has thickened slightly. Remove from heat and stir until cold.

Beat the cream with vanilla seeds and lime zest. Gently stir the cold creme into the cream. Divide the creme in 4 serving glasses and leave in the fridge or freezer for at least 3 hours. If frozen, take it out and leave in room temperature for about 15 minutes.

Scoop ½ passionfruit over each glass, top with a few raspberries and decorate with mint.

Enjoy!

Bella

Orange Passionfruit Sorbet - Apelsinsorbet med passionsfrukt

ORANGE PASSIONFRUIT SORBET

Apelsinsorbet med passionsfrukt

Serves 6

0.8 cup sugar

0.6 cup water

2 tablespoons glucose syrup

1 gelatin sheet

or ½ teaspoon gelatin powder

2 cups fresh orange juice

2 tablespoons fresh lemon juice

For serving:

5 passionfruits

lemon balm

Boil sugar and water in a saucepan to a syrup. Allow to cool and add glucose syrup. Soak the gelatin in cold water for about 5 minutes. Heat up some of the syrup, take up the gelatin and melt it in the syrup. Add remaining syrup together with fruit juices. 

Freeze the mixture in an ice cream maker, transfer to a plastic jar and leave in the fridge. Shape the sorbet to balls and place in serving glasses. Split and scoop out the passionfruit pulp and the hard seeds over sorbet and decorate with lemon balm.

Enjoy!

Bella