The weather is perfect and 17 guests have reported their arrival. This time all Danes from Lorgues, so it feels like being among old friends.  

We always try to make our BBQ evenings different, but BBQ is a BBQ and for us it is important that there is a nice and homely atmosphere mixed with socializing under the French summer sky.   This year we have chosen to serve the traditional BBQ menu, mixed with a little touch of Denmark By that we mean a symphony of my 3 small desserts.   Everything is obviously homemade from scratch. 

 

 

We start with: 

• Grilled gambas and marinated salmon salad   
• Beef tenderloin, chicken Bruchetta grooved marinated peach and strawberry and finally French sausages mutarde the dijon.
• Potato salad with new potatoes, red onions and coarse-grained mustard
• Grilled red peppers with feta cheese and capers
• Grilled marinated peach and strawberry with lemon and fresh mint.
• Grilled zucchini Nature
• Grilled mushrooms with parsley and balsamic vinegar
• Green asparagus wrapped in bacon   

Symphony of 3 desserts: 

• Cold chocolate cake.
• Pickled pears with whipped cream
• Mascarpone cream speculascakes and limoncello   

The last dessert was is my favorite and very simple to make. So I will hereby bring the recipe to the delight of others who might want to try.  

• Mascapone cream. (About 15 small portions of glass at about 8 oz.) 
• 4 egg yolks (pasteurized) 1 dl. Sugar
• Grated peel of one lemon (non treated)
• The juice of the same
• 400 gr. mascarpone  
• 4 beaten egg whites  

Egg yolks and sugar whipped to foam, add the lemon and cheese cream. Eventually reversed the beaten egg whites in. Brown cake, cinnamon cake or if you can get hold of the traditional biscuit speculas from France, crushed in the bottom of a glass and top it with cream and put it the freezer for apx. 5 minutes to make it cold. Just before serving, add ice cold limoncello on top (about a tablespoon)