Think Pancakes with Pancake Jam and Apple-Peach Puree
150 g wheat flour
3 pcs scrambled eggs
2 teaspoons of sugar
a pinch of salt
375 ml milk
Mix all ingredients into a homogenous mass and bake pancakes on low heat. Serve hot with Spilva Pancake Jam and Spilva Apple-Peach Sauce.
Chocolate Soufflé with Hot Cherries and Chocolate Sauce
150 g butter
150 g brown sugar
4 gab eggs
150 g wheat flour
1 teaspoon of baking powder
200 g minced brown chocolate
Spilva Chocolate Sauce
Spilva Cherry Dessert
Mix chocolate, wheat, brown sugar, butter and eggs into a homogenous mass. Pour it into greased forms and bake in an oven heated to 180ºC for 50 minutes.
Serve with heated Spilva Cherry Dessert and Spilva Chocolate Sauce.
Delicious Ice Cream
1 serving needs: 2-3 balls of "Plombirs" ice cream
1 tablespoons of Spilva Forrest Berry Jam
1 tablespoons of Spilva Apricot Jam
Put ice cream into ice cream dishes. Pour Spilva Forrest Berry Jam and Spilva Apricot Jam over each serving and decorate with peppermint leaves.
Cherry Dessert with Whipped Cream
400g Spilva Cherry Dessert
200g whipped cream
Put Cherry dessert into dishes strewn with sugar. Decorate with a cap of whipped cream before serving.
Ice Cream with Chocolate Sauce
1 serving needs: 2-3 balls of ice cream
2 tablespoons of Spilva Chocolate Sauce
1 teaspoon of grated nuts
Put ice cream into ice cream dishes. Pour Chocolate Sauce over each serving, cover with grated roasted nuts.
150 g Spilva Cranberry Syrup
300 g water
12 g gelatine
Add Cranberry Syrup and swelled gelatine to heated water and dissolve by steering. Pour into dishes and store in a cool place to jelly. Decorate with whipped cream.
Make jelly out of other Spilva syrups, too.
Spilva Apricot Jam
short crust pastry
fruit (of your choice)
Make baskets out of short crust pastry. Bake in an oven at 240°C. Fill baskets with apricot jam, garnish with whipped cream and fruit.