Recipes

Praline Parfait

Praline Parfait

Deel op Facebook Print Recipe

Ingredients

Ingredients for 10–12 Servings

  • 4 Eggs
  • 2 Egg yolks
  • ⅓ cup 80 g Granulated sugar Dash of salt
  • 4.5 oz 125 g Dark couverture chocolate
  • 2 cups 500 ml Whipped cream
  • 4 tsp 2 cl Bacardi
  • 4 tsp 2 cl Cognac

Instructions

  • Beat the eggs, egg yolks, granulated sugar, and a dash of salt in a double boiler until creamy, then place bowl in ice water and beat until cold.
  • Melt the chocolate in a double boiler (watch out; don’t let it get too hot! ), and stir into the egg.
  • Stir in Bacardi and cognac and fold in the whipped cream.
  • Fill a terrine pan or individual containers and freeze overnight.
  • Let thaw slightly before serving, so that it isn’t too hard.

Notes & Wine Advice

The praline parfait tastes even more delicate if you first line the terrine with baumkuchen slices.

The Ice of Poets, Knights, and Kings

Great artists have always liked the topic of ice cream. “Where is the snow of the bygone year?” asked François Villon, who wasn’t thinking of winter sports, but rather iced desserts. The crusaders brought the technology for creating ice cream from the Arabic lands back to France. Soon the French landed aristocracy could show their wealth not only through their well-stocked wine cellars, but also ice cellars where they stored iced fruit in all colors of the rainbow. Ice cream traveled from France to England, where King Charles I so jealously guarded the recipe for his favorite ice cream that he made it an official state secret. It remains such until the execution of the kind under the puritan Oliver Cromwell.

Garnish Recommendation:

cardamom berries  or burgundy cherries and vanilla foam
————————————————————————————————–
Course; Dessert

Coconut Nougat Parfait

Coconut Nougat Parfait

Deel op Facebook Print Recipe

Ingredients

Ingredients for 18 Servings For the Coconut Parfait

  • 4 Eggs
  • 2 Egg yolks
  • 7 tbsp 100 g Sugar Dash of salt
  • 12.5 350 g White chocolate
  • 12.5 350 g Coconut purée
  • ½ cup 12 cl Coconut liqueur
  • 2 cups 500 ml Whipped cream

For the Nougat Parfait

  • 1 Egg
  • 1 Egg yolk
  • 4 tbsp 2 cl Grand Marnier
  • 3.5 oz 100 g Nougat
  • 1 cup 250 ml Whipped cream
  • Coconut flakes and
  • Cocoa powder to garnish

Instructions

  • For the coconut parfait, beat the eggs, egg yolks, granulated sugar, and salt in a double boiler until creamy, then place the bowl in ice water and beat until cold.
  • Melt the chocolate in a double boiler (watch out, don’t let it get too hot! ).
  • Mix with the eggs, stir in coconut purée and coconut liqueur and fold in the whipped cream.
  • Fill a terrine pan or individual molds ¾ of the way and freeze for at least 3 hours.
  • For the nougat parfait, cream the egg and egg yolk.
  • Soften the nougat in a double boiler and stir into the egg.
  • Fold in the whipped cream and flavor with Grand Marnier.
  • Spread the nougat parfait on top of the frozen coconut and freeze overnight.
  • Place the molds briefly in hot water to remove the parfaits.
  • Coat them in coconut flakes and dust with cocoa powder.
  • Garnish Recommendation: mango purée or fresh strawberries
————————————————————————————————–
Course; Dessert

Cappuccino Parfait

Cappuccino Parfait

Deel op Facebook Print Recipe

Ingredients

Ingredients for 4–6 Servings

  • 2 Eggs
  • 1 Egg yolk
  • ⅓ cup 75 g Granulated sugar
  • 7 tbsp 100 ml Coffee, strong
  • 3 tbsp 4 cl Coffee liqueur
  • 1¼ cup 300 ml Whipped cream

Instructions

  • Beat the egg yolk and sugar in a double boiler.
  • Beat in a stand mixer until cool.
  • Meanwhile, boil the coffee in a pot and double the concentration.
  • Whip the cream halfway and fold the coffee and whipped cream into the egg mixture.
  • Flavor with the coffee liqueur.
  • Fill coffee cups and freeze for at least 3 hours, but preferably overnight.
  • Let the parfait thaw somewhat before serving, so that it is not too hard.

Notes & Wine Advice

The cappuccino parfait tastes particularly good when garnished with fresh seasonal berries.
————————————————————————————————–
Course; Dessert

Bailey’s Parfait

Bailey’s Parfait

Deel op Facebook Print Recipe

Ingredients

Ingredients for 10–12 Servings

  • 4 Eggs
  • 2 Egg yolks
  • 7 tbsp 100 g Sugar
  • 3 oz 80 g Milk couverture chocolate
  • 2 oz 60 g White couverture chocolate
  • 2 cups 500 ml Whipped cream
  • ¾ cup 200 ml Bailey’s
  • Cocoa powder for dusting

Instructions

  • Beat the eggs, egg yolks, and sugar in a mixing bowl over steam until cream.
  • Place the bowl in ice water and beat until cool.
  • Melt the milk chocolate and white chocolate in a bain-marie and mix with the egg.
  • Fold in the whipped cream and then the Bailey’s.
  • Fill mold and freeze overnight.
  • Before serving, dip each mold in hot water, remove the parfaits, and lightly dust with cocoa powder.

Notes & Wine Advice

Garnish Recommendation:

preserved apricots or strawberries and some vanilla foam
————————————————————————————————–
Course; Dessert

Hazelnut Parfait

Hazelnut Parfait

Deel op Facebook Print Recipe

Ingredients

Ingredients for 6–7 Servings

  • 10.5 oz Brittle
  • 3 Egg yolks
  • 3 tbsp 40 g Granulated sugar
  • 2 Egg whites
  • 2 oz 50 g Nougat
  • ¾ cup 200 ml Heavy cream
  • 3 tbsp 4 cl Nut liqueur

Instructions

  • Prepare the brittle according to the recipe and grind coarsely.
  • Cream the egg yolks with half of the granulated sugar.
  • Beat the egg whites to stiff peaks with the rest of the sugar.
  • Melt the nougat in a double boiler and stir into the egg yolk.
  • Carefully fold in the egg whites.
  • Whip the cream halfway and fold it in along with the brittle.
  • Flavor with nut liqueur.
  • Fill a terrine pan and freeze for at least 3 hours, but preferably overnight.
  • Let the parfait thaw slightly before serving, so that it is not too hard.
————————————————————————————————–
Course; Dessert / Nuts

Mocha Cardamom Sorbet

Mocha Cardamom Sorbet

Deel op Facebook Print Recipe

Equipment

  • ice cream machine

Ingredients

  • Ingredients for 18–20 Servings
  • 3 cups 700 ml Water
  • 1 cup less 2 tbsp 200 g Granulated sugar
  • 2 oz 50 g Instant coffee powder
  • Pinch of cardamom

Instructions

  • Simmer the water and sugar for 3 minutes.
  • Remove from heat, stir in the instant coffee powder, and flavor with cardamom.
  • Let cool.
  • Place in the ice cream machine (or freezer, stirring repeatedly).
————————————————————————————————–
Course; Ice cream

Melon Sorbet With Grappa

Melon Sorbet With Grappa

Deel op Facebook Print Recipe

Equipment

  • ice cream machine

Ingredients

  • Ingredients for 8–10 Servings
  • 10.5 oz 300 g Melon flesh with juice (honey or cha- rentais melon)
  • ¼ cup 60 ml Late harvest wine (Beerenauslese)
  • 1 tbsp Honey
  • 3 tbsp 40 g Granulated sugar
  • 7 tbsp 100 ml Grappa

Instructions

  • Scoop out the seeds of the melon and press them through a sieve, collecting the juice.
  • Peel the melons and dice the flesh.
  • Heat the wine with honey and granulated sugar.
  • Blend with the melon and melon juice.
  • Sieve and flavor with Grappa.
  • Place in the ice cream machine (or freezer, stirring repeatedly).
————————————————————————————————–
Course; Ice cream

Pear Chili Sorbet

Pear Chili Sorbet

Deel op Facebook Print Recipe

Ingredients

Ingredients for 10–12 Servings

  • 14 oz 400 g Pears, fully ripe
  • ¼ cup 50 ml Water
  • ½ cup plus 1 tbsp 130 g Granulated sugar
  • ¼ cup 50 ml Lemon juice
  • 4 tsp 2 cl Pear brandy
  • Chili threads or ¼ of a chili pepper without seeds, finely chopped

Instructions

  • Peel, quarter, and core the pears.
  • Bring the pears, water, lemon juice, and sugar briefly to a boil.
  • Purée with a blender and sieve.
  • Let cool somewhat.
  • Flavor with pear brandy and chili.
  • Place in the ice cream machine (or freezer, stirring repeatedly).

Notes & Wine Advice

If you want this sorbet to be less fiery, simply reduce or leave out the chili.
————————————————————————————————–
Course; Dessert / Fruit

Peppermint Pear Sorbet

Peppermint Pear Sorbet

Deel op Facebook Print Recipe

Ingredients

Ingredients for 16–18 Servings

  • 10 Pears ripe
  • ¾ cups 200 ml White wine
  • 1 cup plus 2 tbsp 250 g Sugar Pulp of 1 vanilla bean
  • 1 Bundle of peppermint
  • 2 tbsp 30 ml Peppermint liqueur

Instructions

  • Peel, quarter, and core the pears.
  • Boil the pears in white wine, sugar, and vanilla pulp until they are soft.
  • Purée the mixture.
  • Blanch washed mint in boiling water and then shock it in ice water.
  • Cut the leaves small, add to the pear mixture, and blend again.
  • Add the peppermint liqueur, sieve the mixture, and place in the ice cream machine (or freezer, stirring repeatedly).
————————————————————————————————–
Course; Fruit / Ice cream

Apple Ginger Sorbet

Apple Ginger Sorbet

Deel op Facebook Print Recipe

Ingredients

Ingredients for 8–10 Servings

Instructions

  • Peel, core, and dice the apples.
  • Purée with lemon juice, Calvados, and simple syrup.
  • Flavor with the ground ginger or purée the fresh ginger with the other ingredients.
  • Sieve and immediately place in the ice cream machine (or freezer, stirring repeatedly).
————————————————————————————————–
Course; Ice cream