Kokoline

Irresistibly reminiscent of raffaelo :)

Preparation steps

Separate 50 ml from the 250 ml cream. Boil the cream and mix the pudding powder with the separated 50 ml cream.
When the cream starts to cook, reduce the temperature to low, remove the pan from the heat and stir in the whipped pudding. Stir with a whisk until it thickens (it thickens very quickly).
Remove from the heat and stir in the hot cream. sugar and grated white chocolate, stir until chocolate melts. Then add the coconut and stir. Try the cream and optionally add a little powdered sugar if you like sweeter. I didn't use sugar, everyone who tried it was very happy and said it was sweet enough. A lot of people like it pretty sweet so if you're in that add a little sugar to the group as desired.
Put the cream in the fridge for about 15 minutes, then shape the small balls and roll them in coconut. If desired, you can put almonds in each ball, then they are even finer and more like raffael. I can stand at room temperature. Store in the refrigerator overnight, overnight.
From this mixture I got 34 balls, for more to double all the ingredients.

Cornbread

Corn cakes are a delicacy of Amish cuisine, and due to the simplicity and speed of preparation, they will find their place on our daily menus. If you strive for simplicity, you will be closer to it with the authentic taste of Amish food. The recipe was tried and adapted according to the original from Delicious Amish Recepies cookbook, Phyllis Pellman Good.

Fire beans

You love beans, but are you already bored prepared always the same way? Try this recipe for preparing beans with the addition of tabasco and a refreshing mint aroma that instantly turns into a fiery side dish or a stand-alone dish that will wake everyone up.

Fruit skewers with chocolate sauce

You can also prepare these unusual skewers, elegant and silly, by playing. With happy company or with children - how nice of you.

Hazelnut biscuits

Dark-light biscuits will hypnotize you with their attractive appearance and delight with their taste. They are great on cold winter days with a cup of hot beverage.

Nona's ditch

In order to reveal the old Istrian cuisine to us, two excellent chefs, Sergio Dragonja and Mario Licul, unwrapped the memories - grandmother's kitchen towel, Nona's cannabis. They designed a very modern dish and dedicated it to the memory of their grandmothers and their kitchens.

Parsnip and potato stew

We love stews: they are tailored to cold winter days, rich in vitamins and minerals, a medicine for dormant metabolism, easily digestible and easy to prepare. Serve warm with parmesan.

Pasticada with gnocchi

A representative Dalmatian specialty, simplified, appears on various tables, and according to this recipe, prepare it for a particularly chosen occasion and a particularly chosen company.

Pissinger cake

Oskar Pischinger, a native of Vienna, learned about the art of preparing sweets from his father Leopold, who founded a confectionery company in 1852. Around 1880, he created the famous Pischinger Torte for which the original recipe was kept in the family.

Rosa Cooking