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Grapefruit with saffron ice cream

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Creamy saffron ice cream served with grapefruit wedges in honey and vanilla syrup. An exquisite dessert for passionate cooks. try also this skyr cake with blueberries recipe too. Ingredients Dessert For 4 people 1 dl of milk 100 g of sugar 2 sockets of saffron stigmas 2 dl of semi-fat cream 250 g of semi-fat quark 1 vanilla pod 3 grapefruits, for example, pink 2 tablespoons of honey Freind's kitchen recipes,  Salami chips . How to proceed Preparation: ca. 20 minutes Freezing: 2-3 hours Total time: 3 h 20 min Bring the milk to the boil with the sugar and saffron, then let it cool. Whip the cream firmly and mix it with the quark and the saffron milk. Transfer everything to an ice cream maker and let it cool until you get the consistency of soft ice. If you do not have an ice cream maker, pour the mass into a stainless steel container and place in the freezer for approx. 2 hours, mixing the ice cream well with a whisk every 30 minutes. Then let the ice cream freeze well for appr...
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Ravioli with edamame and egg

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The delicious fresh pasta ravioli boasts a delicate filling of edamame puree, fresh cheese and egg yolk. Serve with edamame beans fried in butter. try also this croque monsieur and croque madame recipe too. Ingredients Appetizer For 4 people For 8 pieces 500 g of frozen edamame in the pod 80 g of fresh cheese, e.g. Philadelphia 4 tablespoons of water, cold salt pepper 4 rolls of fresh pasta of 125 g each 8 yolks 2 tablespoons of butter Freind's kitchen recipes, Salami chips . How to proceed Preparation: approx. 60 minutes Boil the edamame pods in water for approx. 5 minutes. Drain and rinse with cold water. Free the beans from the pod and set some aside for garnish. Pour the remaining beans, fresh cheese and water into a tall bowl. Blend with the hand blender, to obtain a thick puree. Season with salt and pepper. Carefully unroll a package of pasta. In the middle of the pastry, distribute 4 portions of filling of 2 tablespoons each. With a spoon, form a hollow in each portion and ...
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