Rhubarb Soup cold with Vanilla Icecream & Mint leaves.

 Rhubarb Soup with Vanilla Ice Cream and Mint leaves. I never had tasted cold Rhubarb Soup before. I learned to make it at Restaurant ”Kommandanten” some years ago. It was at the time the restaurant had just received one Michelin Star. One of four Danish restaurants, who had one Michelin Star for the first time in Denmark. The taste of icecold Rhubarb soup with homemade Vanilla Ice cream decorated with Mint leaves – was an eyeopener to me. And with the pieces of cut Rhubarbs still intact. So I am happy to share with you cold Rhubarb Soup with Vanilla Icecream and a bit of Mint leaves. A refreshing dessert on a warm summer night. Enjoy.

Ingredients: 500 g Rhubarbs; 3-4 dl cold water; 150 g raw, organic sugar (or more, if you like it sweeter); 1 Vanilla pod + a little bit of raw sugar, Lemon juice from 1 organic Lemon. 1 liter Vanilla Ice Cream. Fresh Mint leaves. First we have to pull up some fresh, organic Rhubarbs in my garden. When you pull them up, be careful not to harm the new ”baby-plants”. At spring Rhubarbs litterally burst up of the ground. They are the beginning of a new season of fruits, berries and veggies. Rhubarbs have so much taste. And you can use them in many things. Let’s use these Rhubarbs in a cold Rhubarb Soup. How to do: Rhubarb: Trim roots and tops. Rinse. Cut Rhubarbs. In a pot add Rhubarbs, water, sugar, Vanilla pod mix and the pod itself, juice from one Lemon. Cook about 3-5 minutes. Stirring gently. Be careful – do not cook too long. Rhubarbs must stay in ”the cut pieces” and still be ”cooked”. You can choose to use strainer to only use the Rhubarb Juice for Soup. I prefer it WITH the ”cut pieces” of Rhubarb in the soup. Set aside in refrigerator for a couple of hours. Leave the Vanilla pod in the soup. The Rhubarb Soup must be very cold when served. Serv ice cold soup in a plate. Roll Mint leaves together and cut them. Put one tablespoon of Vanilla Icecream in the middle of your Rhubarb Soup. Decorate with Mint leaves on top op the Rhubarb Soup. SERVING: Rhubarbs straight from my garden in a cold Rhubarb Soup with Vanilla Ice Cream and just a little bit of Mint leaves on top of it all. Refreshing, cold dessert on a warm Summer night…..Bon appetit !

RHUBARB CHEESECAKE – THE BEST.

Rhubarb CheeseCake: Rhubarbs straight from the garden – what better way to use them than in CheeseCake. My Sister is excellent making it. Honestly – I never made one. She was very kind to show me how she makes the best CheeseCake. I changed it a bit – and like to use Rhubarbs and Vanilla pod. So I am  now very happy to share my (our) Rhubarb CheeseCake with you. Enjoy.

Ingredients: 1) Bottom: 300 g crushed Crackers ”Digestive”; 150 g butter, melted. 2) Rhubarb-juice for Cheesecake Topping: 400 g Rhubarbs; 0,5 dl cold water; 50 g Icing sugar; 1 Vanilla pod + a little bit of raw sugar; 3 leafs gelatine; 2 teaspoons Lemon juice. 3) CheeseCake Topping: 200 g Sour cream 38% (I use 18%) (creme fraiche); 300 g ”Philadelphia” (classic) Cream cheese; 1,5 dl Heavy cream; 5 leafs gelatine; 2 Egg whites; 1 organic Lemon (juice + grated peel); 150 g Raw, organic Sugar. First we have to pull up some fresh, organic Rhubarbs in the garden. When you pull them up, be careful not to harm the new ”baby-plants”. At spring Rhubarbs litterally burst up of the ground. They are the beginning of a new season of fruits, berries and veggies. Rhubarbs have so much taste. And you can use them in many things.Let’s use these Rhubarbs in one delicious CheeseCake. 

How to do: 1) Bottom: Melt butter in small pot – no boiling. Place Crackers in 2 plastic bags. Crush finely the Crackers with rolling pin – until very fine crumbs. With hand mix in a bowl crushed Crackercrumbs with melted butter. In springform pan with hand press crushed Crackers onto bottom. Make sure it is homogeneously flat. Set aside in refrigerator.

2) Rhubarb juice for Cheesecake Topping: Trim roots and tops. Rinse. Cut Rhubarbs. In a casserole add Rhubars, water, icing sugar, Vanilla pod mix and the pod itself, 2 teaspoons Lemon juice. Cook about 5-7 minutes. Stirring. Use strainer to strain off juice into a large bowl. Set aside in a small casserole with lid on. Gelatine leafs: Add cold water in two small bowls and add 3 leaf gelatine in one of them, and 5 leaf gelatine in the other one. Mix 3 leafs gelatine in warm Rhubarb juice; stirring well.

3) Cheesecake Topping: In a large bowl mix Cream Cheese ”Philadelphia” with sour cream and heavy cream. Separate the eggs. My dog loves eating the Egg yolks. Beat the 2 Egg whites stiff. Fold the stiff Eggwhites into the Cheesecake Topping. In a small casserole heat the Lemon juice and Lemon peel. Off the heat, add 5 leafs gelatine in Lemon + peel. Stirr well. Mix gently the Lemon/peel-gelatine into the Cheese Topping. Finally add Rhubarb/juice-gelatine into Cheese Topping. Fold gently, not to much. Add Cheese Topping onto Bottom. Put a lid on. Set aside in refrigerator for a couple of hours. Rhubarbs straight from the garden in the best Rhubarb CheeseCake….Bon appetit !

MACARONS LIME WITH LIME CURD.

LIMEMACARONSslide1BMACARONS LIME WITH LIMECURD. MACARONS LIME is one of my absolute favorites. A taste of crispy, sour lime and sweetness is a great combo. Lime zest and lime juice gives taste and natural colour in both MACARONS and in LIMECURD. If you want stronger colour – use food colouring in MACARONS. On baking sheet with a pencil draw circles of 4 centimeters in diameter. It’s to control the sizes of 30-35 MACARONS. MACARONS LIME WITH LIMECURD for Valentines’ Day or as a dessert. You can make these MACARONS LIME the day before. Store in refrigerator.

Ingredients: MACARONS: 100 g ground almonds; 200 g icing sugar; grated lime zest from 1-2 limes; 3 Egg whites at room temperature; 50 g sugar; LIMECURD: Juice and graved zest from 2 limes; 50 g sugar; 100 g butter, soft and at room temperature; 150 g icing sugar.LIMEMACARONSslide2HOW TO DO: LIMECURD: Set butter in the room, to get soft and room temperature. Put eggs in the room to get roomtemperature. On grater grate zest from 2 limes. Press juice from 2 limes. In small saucepan bring limejuice, limezest and sugar to boiling, constantly stirring – until thin consistency of lime syrup. Set aside and cool of. MACARONS: Prepare large cookie sheet with foil. Put eggs in the room to get room temperature. With grater grate lime zest from 1-2 limes. Preheat oven to 325° Fahrenheit/160° Celcius. Sift ground almonds and icing sugar in a strainer into a large bowl. Separete egg whites and egg yolks. In a large bowl, with mixer at high speed, beat egg whites until soft peaks form. Gradually sprinkle in sugar, 1 tablespoon at a time, beating well after each addition until sugar dissolves and whites stand in stiff, glossy peaks. Fold ground almonds in macaron-mixture with lime zest.LIMEMACARONSslide3Spoon macaron mixture into decorating bag with tube of 1 cm diameter. Onto cookie sheet pipe macarons – mixture into center of 4 cm rounds each. 30-35 MACARONS Hold piping bag in a 90°angle. Leave MACARONS to dry at room temperature on cookiesheet for 30 minutes. Bake MACARONS 15 minutes in preheated oven at 325° Fahrenheit/160° Celcius. Let cool of a 5 minutes on cookie sheet. Remove MACARONS to wire racks to cool. Store in tightly covered container. LIMECURD: Beat Lime syrup, soft butter and icing sugar until airy cream. Spoon Limecurd/cream into piping bag (or just a plastic-bag for food. Cut the corner of plastic bag. Pipe Limecurd/cream onto each half of MACARON. Add the other MACARON on top of MACARON with LIMECURD/CREAM on. Store in refrigerator. MACARONS LIME WITH LIMECURD – a sweet & sour, crispy treat for Valentines Day – or as a dessert. Bon appetit !LIMEMACARONSslide4B

MACARONS STRAWBERRY WITH WHITE CHOCOLATE & STRAWBERRY CREAM.

MACARONSSTRAWBERRYslide1BMACARONS STRAWBERRY & CREAM OF WHITE CHOCOLATE & FRESH STRAWBERRIES. MACARONS STRAWBERRY are crispy, sweet bites of heaven. I use only fresh STRAWBERRIES or frozen in both MACARONS and in the cream. Simply natural colouring. But if you wish stronger colours – which looks great – use colouring for food. I cook the frozen STRAWBERRIES and pass them through a strainer. The cream is only STRAWBERRIES, WHITE CHOCOLATE (Valrhona) and a bit of whipped cream. Serv MACARONS STRAWBERRY on Valentines’ Day, as a dessert or just because you feel like it. So easy to make these tiny French temptations!MACARONSSTRAWBERRYslide2 Ingredients: MACARONS: 100 g ground almonds; 200 g icing sugar; 3 egg whites at room temperature; 50 g sugar; 1 tablespoon STRAWBERRIES puree (cooked) or a few drops of food-colouring. CREAM: ½ dl whipped cream/heavy cream; 100 g WHITE CHOCOLAT (Valrhona) ; ½ dl STRAWBERRY purée (300 g frozen Strawberries, cooked).MACARONSSSTRAWBERRYslide3 HOW TO DO: STRAWBERRY CREAM: In saucepan heat frozen strawberries to boiling. Boil 3-5 minutes stirring constantly. Purée through a sieve into a bowl. Set aside. Chop white chocolate fine.MACARONSSTRAWBERRYslide4 In a small pot bring sour cream to boiling. Remove the pot from the heat. Add white Chocolate into sour cream in the pot and stir well. Add the STRAWBEERY purée. Mix and stir well. Store in refrigerator until white chocolate is cooled off completely. Eventually store until next day.

MACARONS: Prepare large cookie sheet with foil. Put eggs in the room to get room temperature. Preheat oven to 325° Fahrenheit/160° Celcius. Sift ground almonds and icing sugar in a strainer into a large bowl. Separete egg whites and egg yolks. In a large bowl, with mixer at high speed, beat egg whites until soft peaks form. Gradually sprinkle in sugar, 1 tablespoon at a time, beating well after each addition until sugar dissolves and whites stand in stiff, glossy peaks. Fold ground almonds in macaron-mixture with strawberry puree.MACARONSSTRAWBERRYslide5BSpoon macaron mixture into decorating bag with tube of 1 cm diameter. Onto cookie sheet pipe macarons – mixture into center of 4 cm rounds each. 30-35 MACARONS Hold piping bag in a 90°angle. Leave MACARONS to dry at room temperature on cookiesheet for 30 minutes. Bake MACARONS 15 minutes in preheated oven at 325° Fahrenheit/160° Celcius. Let cool of a 5 minutes on cookie sheet. Remove MACARONS to wire racks to cool. Store in tightly covered container. CREAM: Beat cream lightly. Spoon cream into piping bag (or just a plastic-bag for food. Cut the corner of plastic bag. Pipe cream onto each half of MACARON. Add the other MACARON on top of MACARON with CREAM on. Store in refrigerator. MACARONS WITH STRAWBERRY CREAM – a sweet, crispy treat for Valentines Day – or as a dessert. Bon appetit !MACARONSSTRAWBERRYslide6

MACARONS RASPBERRY WITH WHITE CHOCOLATE/RASPBERRY CREAM.

MACARONSRASPBERRYslide1BMACARONS RASPBERY WITH WHITE CHOCOLATE/RASPBERRY CREAM! MACARONS are crispy, sweet bites of heaven. You can make them in all the colours of the rainbow and in your favorite flavours! Serv MACARONS RASPBERRY on Valentines’ Day, as a dessert or just with tea or coffee one afternoon. I used fresh Raspberries to give taste and colour to both the MACARONS and to the cream. The cream is only whipped cream, WHITE CHOCOLATE (Valrhona) and mashed RASPBERRIES. If you want stronger colours – you need to use colouring for food. Tiny French temptations! MACARONSRASPBERRYslide2Ingredients: MACARONS: 100 g ground almonds; 200 g icing sugar; 3 egg whites at room temperature; 50 g sugar; 1-2 teaspoons mashed RASPBERRIES or a few drops of food-colouring. CREAM: ½ dl whipped cream/heavy cream; 100 g WHITE CHOCOLAT ; ½ dl mashed RASPBERRIES.

HOW TO DO: RASPBERRY CREAM: Chop white chocolate fine. Rinse Raspberries. Mash and press Raspberries through a strainer.MACARONSRASPBERRYslide3In a small pot bring sour cream to boiling. Remove the pot from the heat. Add white Chocolate into sour cream in the pot and stir well. Add the mashed raspberies. Mix and stir well. Store in refrigerator until white chocolate is cooled off completely. Eventually store until next day.

MACARONS: Prepare large cookie sheet with foil. Put eggs in the room to get room temperature. Preheat oven to 325° Fahrenheit/160° Celcius. Sift ground almonds and icing sugar in a strainer into a large bowl. Separete egg whites and egg yolks. In a large bowl, with mixer at high speed, beat egg whites until soft peaks form. Gradually sprinkle in sugar, 1 tablespoon at a time, beating well after each addition until sugar dissolves and whites stand in stiff, glossy peaks. Fold ground almonds in macaron-mixture with mashed raspberries. Spoon macaron mixture into decorating bag with tube of 1 cm diameter. Onto cookie sheet pipe macarons – mixture into center of 4 cm rounds each. 30-35 MACARONS Hold piping bag in a 90°angle. Leave MACARONS to dry at room temperature on cookiesheet for 30 minutes. Bake MACARONS 15 minutes in preheated oven at 325° Fahrenheit/ 160° Celcius. CREAM: Beat cream lightly. Spoon cream into piping bag (or just a plastic-bag for food. Cut the corner of plastic bag. Pipe cream onto each half of MACARON. Add the other MACARON on top of MACARON with CREAM on. Store in refrigerator. MACARONS WITH RASPBERRY CREAM – a sweet, crispy treat for Valentines Day – or as a dessert. Bon appetit !MACARONSRASPBERRYslide4

PAVLOVA WITH BLACKBERRIES FROM THE GARDEN!

PAVLOVABLACKBERRYslide1B PAVLOVA WITH BLACKBERRIES FROM THE GARDEN. Yummie BLACKBERRIES on thorny, tall bushes. We can’t reach and pick them all. My very sweet friend has such beautiful blackberries in her garden – and we pick some of them for a delicious PAVLOVA WITH BLACKBERRIES. Before baking the meringue cake – I folded in 1-2 tablespoons homemade BLACKBERRY MARMELADE http://marlenesmadblog.dk/min-bedste-brombaermarmelade/ into the edges of the meringue – pls see picture. I also added 2 tablespoons BLACKBERRY MARMELADE to the whipped cream.PAVLOVABROMBÆRslide2 Have you seen these BLACKBERRIES?PAVLOVABROMBÆRslide3Ingredients: PAVLOVA: 3 egg whites; 3/4 cup superfine sugar (150 g), ½ teaspoon vinegar, ½ teaspoon cornflour (maizena). TOPPING: 500 g BLACKBERRIES; 2-4 tablespoons Blackberry Marmelade; 2 cups heavy cream (for whipped cream).PAVLOVABROMBÆRslide4PROCEDURE: PAVLOVA: Preheat oven to 120°C traditionel oven (125°C = 250°F). Measure sugar. Crack and separate the egg whites free of yolk and shell. I give a yolk to my dog, she loves it. Check your egg whites. Pour the egg whites into the bowl. Whisk the egg whites. Add the 1/2 teaspoon vinegar to the egg whites. Continue whisking until the egg whites form stiff peaks and the bowl can be tipped upside down without the egg whites falling out. Stop whisking (eggs must not be over-whisked). Mix the 1 teaspoon cornflour into the sugar. With the egg whites stiff add a big tablespoon of sugar after another while whisking. Once you have added the sugar, continue to whisk until the meringue thicken up. When thickened, stiff and shiny meringue – it’s ready.PAVLOVABROMBÆRslide5Form the PAVLOVA MERINGUE CAKE in a circle/round of 24 cm diameter (9”Pie = 23 cm; 10” = 25 cm) onto a cookie sheet. I use a cookie sheet made of silicone because the meringue don’t stick to the silicone and easy to clean afterwards. Alternatively use a decorating bag for making the PAVLOVA meringue cake. Spoon meringue into large decorating bag. Finally pipe the meringue onto cookie sheet in a circle. Just before baking I added 1-2 tablespoons of homemade BLACKBERRY MARMELADE into the meringue. Pls see on picture. Bake the PAVLOVA meringue cake in the oven for 1½ hours to 2 hours. Place the meringue in the preheatet oven in the lowest part of the oven. Cool of completely on cookie sheet. The meringue is not supposed to stick to cookie sheet, when finished. Store PAVLOVA meringue cake in tightly covered container until use. Place the PAVLOVA on a serving plate. Whip the heavy cream into whipped cream. Eventually add a bit of (2-3 tablespoons) blackberry marmelade. Just before serving spread whipped cream onto PAVLOVA meringue cake and decorate all over with the beautiful BLACKBERRIES in abundance! The best PAVLOVA WITH BLACKBERRIES FROM THE GARDEN. Bon appetit !PAVLOVABROMBÆRslide6

RED CURRANTS & BLACK CURRANTS STEW SERVED WITH MILK.

RØDGRØDslide1XRED CURRANTS & BLACK CURRANT STEW! Sour RED CURRANTS AND BLACK CURRANTS straight from the garden in a STEW SERVED WITH MILK. ”RØDGRØD MED FLØDE” is a Danish specialty. It’s a STEW WITH RED CURRANTS & BLACK CURRANTS. The berries are full of Vitamin C and are very tasty. My Mother made it – and here is my ”RØDGRØD” as I like it. It’s my favorite dessert and a healthy one too. Enjoy … RØDGRØDslide2Ingredients: STEW: 600 g RED CURRANTS (cleaned); 150 g BLACK BERRIES (cleaned); 175 g sugar; 2 cups cold water; 4 tablespoons cornflour Maizena for thickening the stew.

PROCEDURE: STEW: Wash RED CURRANTS AND BLAC CURRANTS. Remove any stems from berries. Have a serving bowl ready. If bowl of glass – put a large spoon of steel into the bowl of glass. In a small bowl mix cornflour/Maizena with a little bit of cold water. RØDGRØDslide3In saucepan add BERRIES and water. Heat all ingredients to boiling. Reduce heat. Add sugar. Simmer 3-5 minutes. Stirring very often, until BERRIES are tender. Remove saucepan with BERRIES from heat.RØDGRØDslide4 Empty all BERRIES in a strainer. Strain off. Press BERRIES with a wooden ladle. Pour the juice in a large saucepan.                                     RØDGRØDslide5 Pour BERRY juice into a large saucepan. Add sugar. Heat BERRY JUICE to boiling and add Maizena, stirring. Simmer for 2 minutes – stirring. It will thicken. Pour STEW into a large bowl. Sprinkle/Add a little bit of sugar on top of stew to prevent a pellicle. Serve varm or refrigerate to serve cold later. If you like, serve with milk or cream. Enjoy RED CURRANTS & BLACK CURRANTS STEW SERVED WITH MILK…or ”Rødgrød med fløde”. Bon appetit !RØDGRØDslide6

PAVLOVA WITH RED CURRANTS, BLACK CURRANTS, CHERRIES & ABRICOTS.

PAVLOVARIBSslide1PAVLOVA WITH RED CURRANTS, BLACK CURRANTS, CHERRIES, ABRICOTS & WHIPPED CREAM – the best.

The best PAVLOVA WITH RED CURRANTS and BLACK CURRANTS straight from my garden and CHERRIES, ABRICOTS & WHIPPED CREAM – a tasty dessert. The Red Currants have a strong taste and is perfectly sweetened by the meringue. The meringue is airy, crispy and creamy inside. Need I tell you, that my family quickly made this PAVLOVA disappear. A very tasty summer dessert and it’s easy to make. Enjoy!PAVLOVARIBSslide2Ingredients: PAVLOVA: 3 egg whites; 3/4 cup superfine sugar (150 g), ½ teaspoon vinegar, ½ teaspoon cornflour (maizena).

TOPPING: 250 g RED CURRANTS; 150 g BLACK CURRANTS; 150 g CHERRIES; 125 g ABRICOTS; 2 cups heavy cream (for whipped cream).

PROCEDURE: PAVLOVA: Preheat oven to 120°C traditionel oven (125°C = 250°F). Measure sugar. Crack and separate the egg whites free of yolk and shell. I give a yolk to my dog, she loves it. Check your egg whites. Pour the egg whites into the bowl. Whisk the egg whites. Add the 1/2 teaspoon vinegar to the egg whites. Continue whisking until the egg whites form stiff peaks and the bowl can be tipped upside down without the egg whites falling out. Stop whisking (eggs must not be over-whisked). Mix the 1 teaspoon cornflour into the sugar. With the egg whites stiff add a big tablespoon of sugar after another while whisking. Once you have added the sugar, continue to whisk until the meringue thicken up. When thickened, stiff and shiny meringue – it’s ready.PAVLOVARIBSslide3Form the PAVLOVA in a circle/round of 24 cm diameter (9”Pie = 23 cm; 10” = 25 cm) onto a cookie sheet. I use a cookie sheet made of silicone because the meringue don’t stick to the silicone and easy to clean afterwards. Alternatively use a decorating bag for making the PAVLOVA. Spoon meringue into large decorating bag. Finally pipe the meringue onto cookie sheet in a circle. Bake the PAVLOVA in the oven for 1½ hours to 2 hours. Place the meringue in the preheatet oven in the lowest part of the oven. Cool of completely on cookie sheet. The meringue is not supposed to stick to cookie sheet, when finished. Store PAVLOVA meringue cake in tightly covered container until use. Place the PAVLOVA on a serving plate. Whip the heavy cream into whipped cream. Eventually add a bit of icing sugar, if you want it sweeter. I prefer berries and fruit and whipped cream with no sugar. To sweeten RED CURRANTS and BLACK CURRANTS put them in a small bowl, add some sugar, fold gently. Leave it for 10 minutes. Then mix RED CURRANTS, BLACK CURRANTS and some ABRICOTS with whipped cream. Just before serving spread whipped cream onto PAVLOVA and decorate all over with RED CURRANTS, BLACK CURRANTS, CHERRIES and ABRICOTS in abundance! The best PAVLOVA WITH RED CURRANTS, BLACK CURRANTS, CHERRIES, ABRICOTS & WHIPPED CREAM. Bon appetit !PAVLOVARIBSslide4

GOOSEBERRY STEW!

GOOSEBERRYSTEWslide1GOOSEBERRY STEW!

The best GOOSEBERRY STEW SERVED WITH MILK! A healthy dessert. Fresh, green GOOSEBERRIES picked in a garden are full of Vitamin C. Enjoy …GOOSEBERRYSTEWslide2Ingredients: STEW: 500 g GOOSEBERRIES; 100-125 g sugar; 5 dl cold water; 4 tablespoons Maizena.

PROCEDURE: STEW: Wash GOOSEBERRIES. Remove any stems from berries. Remove ”the little black flower”. Mix vanilla with a little bit of sugar.GOOSEBERRYSTEWslide3In saucepan add GOOSEBERRIES, water and vanilla pod. Heat all ingredients to boiling. Reduce heat. Add sugar and vanilla mixed with sugar. Simmer 3-5 minutes. Stirring very often, until GOOSEBERRIES are tender. Heat to boiling and add Maizena, stirring. Simmer for 2 minutes – stirring. It will thicken. Pour GOOSEBERRY STEW into a large bowl. Sprinkle/Add a little bit of sugar on top of stew to prevent a pellicle. Serve varm or refrigerate to serve cold later. If you like, serve with milk or cream. Enjoy GOOSEBERRY STEW…Bon appetit ! GOOSEBERRYSTEWslide4  

PAVLOVA WITH STRAWBERRY, WHIPPED CREAM & LIME.

PAVLOVASTRAWBERRYslide4PAVLOVAS WITH STRAWBERRIES & LIME – is so much fun to make. Crispy on the surface and soft & creamy inside. The pink colour used in the MINI PAVLOVAS is from http://www.bagetid.dk/ . Enjoy.PAVLOVASTRAWBERRYslide3INGREDIENTS: MINI PAVLOVAS: 3 egg whites, 150 g superfine sugar (3/4 cup), ½ tsp vinegar, Pastacolour pink from http://www.bagetid.dk/ . STRAWBERRIES, CREAM & LIME: 500 g strawberries; ½ liter heavy cream; 3 limes.

PROCEDURE: MINI PAVLOVAS: Preheat oven to 212°F (100°C). Measure sugar. Crack and separate the egg whites free of yolk and shell. Check your egg whites. Pour the egg whites into the bowl. Whisk the egg whites. Add the 1/2 tsp vinegar to the egg whites. Continue whisking until the egg whites form stiff peaks and the bowl can be tipped upside down without the egg whites falling out. Stop whisking (eggs must not be over-whisked). With the egg whites stiff add a big tablespoon of sugar after another while whisking. Once you have added the sugar, continue to whisk until the meringue thicken up. When thickened, stiff and shiny meringue – it’s ready. Add just a little bit of pink colour in the meringue. Fold gently, not to much! Afterwards spoon meringue into 12-15 MINI PAVLOVAS on cookie sheet. I use a cookie sheet made of silicone because the meringue don’t stick to the silicone and is easy to clean afterwards. Place the meringues in the preheatet oven in the lowest part of the oven. Bake 1 hour or until meringues are crisp but not brown. Turn oven off. Let meringues stand in oven 30 minutes longer to dry. Cool completely on cookie sheet. The meringues are not supposed to stick to cookie sheet, when finished. Store meringues or MINI PAVLOVAS in tightly covered container.PAVLOVASTRAWBERRYslide2BSTRAWBERRIES, CREAM & LIME: Clean strawberries and cut in slices. Save some for decoration. Press juice of limes. Put the strawberry-slices for decoration in the lime-juice for a 5-10 minutes. Whip the heavy cream. Mix most of strawberries in whipped cream. Serv the PAVLOVAS WITH STRAWBERRIES, WHIPPED CREAM & LIME. Bon appetit !MINIPAVLOVAslide1