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packets of vanilla sugar

      3 eggs (size M)

      250 grams Spelt flour (Type 630)

      1 slightly heaped teaspoon baking powder

      300 milliliters buttermilk

      1 untreated organic lemon

      500 grams of whole milk yogurt

      50-75 grams of liquid honey

      1 kg of fruit (eg. B., summer plums, nectarines apricots and blackberries)

      1 tablespoon powdered sugar

      Lemon to decorate

      Oil for the waffle iron

      The preparation sequence

      Fat, sugar, salt and 1 packet of vanilla sugar until creamy with the whisk of the hand mixer. Eggs one stir. Flour and baking powder, alternately stir in the buttermilk. Dough so the. swell 20 minutes.

      Thoroughly rub lemon underwater washing and dry. Shell rub fine. shred lemon in half and squeeze juice. Yogurt, lemon zest, honey and 2 tablespoons citrus juice mix.

      read blackberries, let gently under water washing and dry. Clean plums, nectarines and apricots in water, chop in half, detach stones and chop flesh into columns. mix fruit, mix in remaining lemon juice and 1 packet of vanilla sugar.

      A rectangular waffle iron (12 x 21 centimeters) heat, very thin auspinseln with oil. give 2-3 tablespoons batter onto the center of the rectangles and easily spread outward. Successively in each so the. 2 minutes bake 12 waffles until golden. Waffles lightly dust with icing sugar.

      Serve The two waffles with a dollop of yogurt and some fruit salad on plates and bring to the table. Possibly decorate with lemon balm. Miscellaneous waffles, yogurt and fruit salad rich now.

Fruit cocktail with mascarpone chocolate foam

      Serves 4 meals

      1 large orange

      The 60 grams of light and dark, seedless grapes

      1 small apple

      1 small banana

      2-3 tablespoons orange liqueur

      2 teaspoons sugar

      50 grams dark chocolate

      75 grams whipped cream

      150 grams mascarpone

      1 packet Bourbon vanilla sugar

      The preparation sequence

      Orange peel so that the white skin is completely removed. detach fillets with a sharp knife between the separation membranes. press juice from the separation membranes in a bowl.

      Grapes divided into two parts under water washing. clean apple in water, chop in half, remove seeds. chop apple halves into small pieces. Banana peel and chop into slices. Mix fruit with orange liqueur and 1 teaspoon sugar.

      Melt chocolate over a hot water bath, let cool lukewarm. fill fruit salad into 4 glasses.

      Whip the cream until semi-rigid. Mascarpone, vanilla sugar and 1 teaspoon of sugar mix with the whisk of the hand mixer. Cream. lift Liquid chocolate streaky under the mascarpone cream and enter immediately into the glasses on the fruit salad.

Fruit salad with coconut yoghurt cream

      Serves 4 meals

      120 grams Physalis (Cape gooseberry)

      2 ripe kiwi

      1/4 pineapple

      1 ripe mango

      200 milliliters of orange juice

      120 grams Whipped Cream

      150 grams of coconut yoghurt (3.5% fat)

      2 stalks lemon

      toasted coconut (for sprinkling)

      The preparation sequence

      Physalis, except for something clean to decorate, disassemble underwater washing into two parts. Kiwis and pineapple peel. chop pineapple into four pieces and cut woody center. Mango from stone crushing and peel pulp. Pineapple, mango and kiwi fruit mince into slices and marinate with orange juice.

      Whip the cream until semi-rigid with the whisk of the hand mixer. Yogurt fold. clean lemon balm in water, shake dry, pluck leaves from the stems and shred into strips.

      Serve fruit salad with coconut cream on plates and bring to the table. With coconut and lemon balm sprinkle and decorate with remaining Physalis.

Crepes with fruit salad and chocolate sauce

      Serves 4 meals

      75 grams dark chocolate

      150 grams Whipped Cream

      10 grams butter

      75-120 milliliters of milk

      50 grams of flour

      1 egg (size M)

      1/2 Mango

      2 ripe kiwi

      2 small bananas

      125 grams of raspberries

      1 tablespoon citrus juice

      1 tablespoon liquid sugar

      3-4 tablespoons flaked almonds

      1 teaspoon powdered sugar

      Oil for frying pan

      The preparation sequence

      Chocolate chop coarsely. Cream warm, remove from heat and melt the chocolate in it. Melt the butter. Milk, flour and butter mix to a smooth dough. Stir egg. Dough so the. swell 15 minutes.

      Peel mango, kiwis and bananas and chop small. Raspberries picked. Fruit, citrus juice and liquid sugar.

      A nonstick skillet (so to. 18 centimeters in diameter) streak with oil. give 1/4 of the dough into the skillet and sprinkle with 1/4 of the almonds. After so the. call two minutes crepe and again as the. sauté 2 minutes. bake removal and 3 more crepes as well.

      The crepes to fold triangles and fill with fruit salad. Serve crepes, dust with icing sugar and chocolate sauce on it with a few drops.

Fruit salad with mascarpone cream stracciatella

      Serves 4 meals

      2 tablespoons liquid honey

      7 tablespoons orange juice

      400 grams of seedless grapes (eg.B. grün and blue)

      3 small bananas (so to the. 500 grams)

      120 grams of milk chocolate

      Honey Almond Nougat (z.B. "Toblerone")

      125 grams mascarpone

      1 tsp vanilla

      1-2 tablespoons sugar

      120 grams Whipped Cream

      Mint for decoration

      The preparation sequence

      Honey and 5 tablespoons orange juice mix. clean grapes in water, pat dry, the stems plucking of two words. Banana peel and chop into thick slices. Fruits and honey orange juice mix so the. let steep 15 minutes.

      From then to the. deduct 1/4 of the chocolate with a peeler curls. Others chocolate chop finely. Mascarpone with 2 tablespoons of orange juice, vanilla and sugar until smooth. Whip the cream. lift with the chopped chocolate with the mascarpone cream.

      Fruit

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