Bring the Cointreau to the boil, thicken with cooled maizena (cornstarch) and cool. Blend the Exquisa with whipped cream, some ground walnut kernels, brown honey, sugar, lemon zest and juice of one lemon and pour into a bowl.
Add the cooled currants, sprinkle with ground walnuts and garnish with a mint leaf.
Related Recipes:
Swabian Apple Pie with CrumbleA cake recipe for all foodies: Quickly knead all dough ingredients except cornstarch and flour until smooth...
Blood Orange Soufflé on Pepper Orange RagoutPreheat the stove to 190 °C bottom and top heat. Blood orange soufflé Squeeze the blood orange juice, grate...
Wild Duck in Honey Crust, HomemadeFor drizzling: 20 g melted butter 1 tsp sugar 4 tsp honey For the sauce: 2 tbsp honey 1 tsp sugar 50 g butter...
Yogurt Dumplings with FruitSoak gelatine in cold water. Mix powdered sugar, vanilla sugar, yogurt, lemon zest and egg yolks with a mixer...
Pumpkin Seed Walnut CakeFor the pumpkin walnut cake, first separate the eggs. Beat the egg whites with the granulated sugar until...
Münsterland Veal Stew with Sweetbreads, Tongue and ChanterellesThe day before: Parry (skin) sweetbreads the day before and place in iced water. Bring the veal stock to the...
Strawberry Crème RushedRinse strawberries briefly in cold water. Pluck off stems. Drain well. Set aside about 8 small fruits. Mash...
Lemon Tart with MeringueA simple but delicious cake recipe: Prepare a shortcrust pastry from the first ingredients. Rest in the...
ZabaioneClean rhubarb, rinse, cut diagonally into pieces. 5/6 Boil water, liqueur, sugar and cinnamon stick. Add...
Elderberry Foam with StrawberriesFor the compote, rinse, clean and drain the strawberries. Cut off 800 g of strawberries, mix with sugar and...