• 100 g white chocolate (couverture)
• 2 eggs
• 40 g sugar
• 1 sheet gelatin
• 250 ml cream

Preparation

• The white chocolate, coarsely cut and melt slowly in the water.
• The eggs with the sugar in the water until warm then cold hit with power agitator.
• Beat the cream until stiff.
• The gelatin sheet about 5 minutes to soak in the water.
• The gelatin from the water and then with a shot of Bacardi heat until the gelatin dissolves.
• Stir the liquid gelatin quickly  into the egg mixture.
• Add the melted chocolate and stir.
• Fold in the whipped cream gently.
• The ground covered put a few hours.

• 125g plain yoghurt
• 125g cap
• 45g sugar
• 1Pkg. Vanilla sugar
• 1 tablespoon lemon juice
• 150g cream, whipped
• 1 1 / 2 sheets gelatin

• Soften the gelatin in cold water.
• 50g plain yoghurt with the gelatin dissolve in the water bath.
• The remaining yoghurt, curd, sugar, vanilla sugar and lemon juice and mix well.
• Now fold in the whipped cream.
• fill the cream in glasses or molds and chill.

• 450 g water
• 40 g yeast
• 300 g rye flour
• 100g wholemeal flour
• 100 g wheat flour
• 1 esl. Olive oil
• 1 teaspoon white clover
• 70 g walnuts
• 15 g salt

• The yeast in lukewarm water with olive oil.
• The remaining ingredients in a bowl, mix well.
• Now everything together into a dough and knead in a warm place to rise.
• Then fill the dough into a loaf pan and let rise again.