This is where we share some of our favourite recipes. Perhaps You've ordered some of the dishes at Your visit in our restaurant?!! Here's an opportunity for You to enjoy that dish Yourself or serve it at a family gathering or …Help Yourself!

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Forest gala with a warm blueberry sauce and thin biscuits

4 egg yolks
1 ½ dl (2/3 cup) icing sugar
3 ½ dl whipping (1 ½ cup) cream
approx 4 table spoons lingonberry jam
8 small meringues

Whisk egg yolks and icing sugar in a Bain Marie until light and fluffy. Remove the bowl from the Bain Marie and continue whisking until the mixture cools down.
Lightly whip the cream. Mix lingonberry jam and slightly crushed meringues into the egg yolk mix. Add the whipped cream. Pour the mixture into round moulds or into one large round mould and freeze.

Blueberry sauce
Frozen or fresh blueberries, approx. 1 dl (½ cup) per person. Bring to boil with sugar to taste.
Thicken by adding potato flour mixed with some water.

Biscuits
Make a mixture of 1 egg, 200 gr (2 cups) sugar, 100 gr (1 cup) ground almonds, 50 gr (½ cup) melted butter, 25 gr (1 ½ tablespoon) flour (possibly flour free of gluten). Spread out the mixture into thin rounds on a buttered and greased and floured baking tray or on a greased cookie sheet. Bake in 180 C° (make the size of the biscuits according to the size and shape of the ice cream).

Served with the biscuits as base and top, pouring the warm blueberry sauce over the assembly.

- Enjoy Your meal...!!!