Dessert/Cake

APPLE CHARLOTTE

1 Portion of stewed apples

50 gram Butter/Margarine

15-20 Rusks

2-3 tablespoonful Sugar

2 decilitre Whipping cream

Some strawberry

# Boil the stewed apples and cool it.

# Put the rusks in a plastic bag and crush them with a rolling pin.

# Mix the crushed rusks with sugar.

# Melt the butter on a pan, put the rusks on the pan and grill it. Turn the rusks all the time.

# Put some of the rusk in a basin.

# Whip the cream

# Put rusks on/cream on/rusk on and cream on

# Put strawberry on the top.

COLD STRAWBERRYSOUP

3½-4 decilitre strawberry-juice

½ decilitre black currant-juice

2-3 tablespoonful lemon-juice

6-7 decilitre water

100-200 gram fresh or frozen strawberry

4-6 slices of orange (without skin)

Whipped cream

# Mix the strawberry juice with lemon- and black currant-juice.

# Add icecold water.

#Put hole strawberries and orange-slices in the bowl and put it in the refrigerator for at least 30 minutes.

SERVE WITH WHIPPED CREAM

Rice a la´mande

65 gram Rice Porridge (see Main course)

Corn from 1/2 Vanilla pod

25-75 gram fine cut Almonds (Save one hole almond)

1-2 teaspoonful Sugar

(1-2 teaspoonful Sherry)

4 decilitre Whipping Cream

# Cool the rice porridge.

# Mix the the cold rice porridge with almonds, sugar and perhaps sherry.

# Whip the cream

# Turn the whipped cream in the rice porridge.

# Put the hole almond in the rice porridge and hide it well.

# Put it in a cold place

SERVE WITH CHERRY-SAUCE