Recipes

White Chocolate Ice Cream

White Chocolate Ice Cream

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Ingredients

Ingredients for 7–9 Servings

  • 1â…” cups 400 ml Heavy cream
  • 7 tbsp 100 ml Milk
  • â…“ cup 80 g Granulated sugar
  • 4 Egg yolks
  • 2 Eggs
  • 4.5 oz 125 g White couverture chocolate
  • 3 tbsp 4 cl Bacardi

Instructions

  • Boil the milk and heavy cream.
  • Cream the egg yolks, eggs, and granulated sugar.
  • Add the milk/cream mixture and mix the whole thing in a double boiler for a few minutes, until it begins to thicken.
  • Melt the chocolate.
  • Add the egg mixture and then stir in Bacardi.
  • Place in the ice cream machine or freeze in a shallow pan, stirring occasionally.
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Course; Chocolate / Ice cream
Cuisine; Austria / European

Nougat Ice Cream

Nougat Ice Cream

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Ingredients

Ingredients for 8–10 Servings

  • 1¼ cups 300 ml Milk
  • 1¼ cups 300 ml Heavy cream
  • 3 Egg yolks
  • 2 Eggs
  • 3 tbsp 50 g Granulated sugar
  • 1.5 oz 40 g Dark couverture chocolate
  • 2 oz 60 g Nougat
  • 4 tsp 10 g Cocoa powder
  • 3 tbsp 4 cl Cointreau

Instructions

  • Boil the milk and heavy cream.
  • Cream the egg yolks, eggs, and granulated sugar.
  • Add the milk/cream mixture and mix the whole thing in a double boiler for a few minutes, until it begins to thicken.
  • Melt the chocolate and nougat.
  • Add the egg mixture and mix in cocoa powder.
  • Finally, stir in the Cointreau.
  • Place in the ice cream machine or freeze in a shallow pan, stirring occasionally.
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Course; Ice cream
Cuisine; Austria / European

Fried Potato Noodles With Vanilla Foam

Fried Potato Noodles With Vanilla Foam

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Ingredients

  • 2 tbsp 15 g Yeast
  • 2 tbsp 25 ml Heavy cream, lukewarm
  • 1 cup 125 g Flour
  • 3 oz 75 g Potatoes, high starch, boiled and sieved
  • 1 tbsp 15 g Butter, melted
  • 1 Egg
  • 2 Egg yolks Salt
  • Flour for the work surface
  • Sunflower oil for frying
  • Confectioner’s sugar for dusting
  • 5 oz Blueberries to garnish

For the Vanilla Foam

  • ¼ cup 125 ml Heavy cream
  • â…“ cup 80 ml Milk Pulp, of 1 vanilla bean
  • 2 tbsp 30 g Granulated sugar
  • 3 Egg yolks

Instructions

  • Dissolve the yeast in lukewarm cream.
  • Knead to a dough with the flour, potatoes, butter, egg, egg yolks, and a dash of salt.
  • Cover and let rise in a warm place.
  • Roll out on a floured surface and form noodles that are about a finger’s thickness and 3in (7 cm) long.
  • Heat a good amount of oil in a pan.
  • Fry the potato noodles in the hot oil until they are golden brown all over.
  • Remove from oil and let drain on paper towels.
  • For the vanilla foam, boil the cream, milk, vanilla pulp, and granulated sugar.
  • Pour into the egg yolks while stirring constantly, then beat in a double boiler until it is nice and creamy.
  • Place the noodles in dishes, pour the vanilla foam over them, and garnish with fresh blueberries.
  • Dust with confectioner’s sugar.
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Course; Dessert / Noodles
Cuisine; Austria / European

Apricot French Toast With Honey Whipped Cream

Apricot French Toast With Honey Whipped Cream

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Ingredients

For the Vanilla Milk

  • ½ cup 125 ml Milk
  • 1 Egg
  • Dash of vanilla sugar

For the Honey Whipped Cream

Instructions

  • For the honey whipped cream, mix the whipped cream with liquid honey and then chill.
  • Take the crusts off the brioche rolls by grating them, setting the crumbs aside.
  • Halve the rolls, brush with apricot marmalade, and fill with apricot pieces.
  • Put the rolls back together.
  • For the vanilla milk, beat all the ingredients together.
  • Dip the brioche on both sides, roll in the crumbs, and fry in hot oil until golden brown on all sides.
  • Remove from the oil and let drain on paper towels.
  • Place on dishes and garnish with honey whipped cream.
  • Dust with confectioner’s sugar before serving.

Notes & Wine Advice

This French toast can also be prepared with fresh French toast. In that case, you don’t need as much milk, since fresh bread can’t absorb as much.

Garnish Recommendation:

lukewarm or cold cardamom berries
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Course; Dessert
Cuisine; Austria / European

Arme Ritter

Arme Ritter

French Toast
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Ingredients

Ingredients for 6 Servings

Instructions

  • Take the crusts off the brioche rolls by grating them, setting the crumbs aside.
  • Mix the milk with egg yolk, vanilla sugar, granulated sugar, and rum.
  • Pour over the brioche rolls and let them become saturated.
  • After 15 minutes, squeeze out the excess liquid, cut open to the middle, and fill with chopped dried plums and lingonberry compote.
  • Form the brioche rolls into balls.
  • Beat the egg white a bit, dip the brioche dumplings in it, and roll in the crumbs.
  • Heat oil in a pan and fry until golden on all sides.
  • Remove from the oil and let drip on paper towels.
  • Mix cinnamon and confectioner’s sugar.
  • Place the French toast on plates and dust with cinnamon sugar.

Notes & Wine Advice

Garnish Recommendation:

Preserved dried pears and plums or Cardamom berries
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Course; Dessert
Cuisine; European / French

Tyrolean Poppy Balls With White Chocolate Sauce

Tyrolean Poppy Balls With White Chocolate Sauce

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Ingredients

  • ¼ cup 125 ml White wine
  • 1 cup 120 g Flour
  • 3 Egg yolks
  • Dash of salt
  • 3 Egg whites
  • 4 tsp 20 g Granulated sugar
  • White chocolate sauce se p. 204
  • Raspberries to garnish
  • Confectioner’s sugar for dusting
  • Sunflower oil for frying

For the Poppy Balls

  • 2 oz 60 g Poppy seeds, ground
  • 1 cup less 2 tbsp 100 g Plum jam
  • Dash of vanilla sugar
  • 4 tsp 10 g Confectioner’s sugar
  • 1 tbsp Rum

Instructions

  • Mix all the ingredients for the poppy balls together and let sit for 5 minutes.
  • Form 12 equally sized balls and chill them.
  • For the frying batter, mix the white wine, flour, egg yolk, and salt until smooth.
  • Beat the egg whites to stiff peaks with the granulated sugar and fold into the batter.
  • Heat a good amount of oil in a pan.
  • Dip the poppy balls in the batter and fry until golden brown on all sides.
  • Remove and let drip on paper towels.
  • Pour the prepared white chocolate sauce into dishes and place 3 poppy balls in the middle of each.
  • Garnish with fresh raspberries and dust with confectioner’s sugar.
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Course; Chocolate / Dessert
Cuisine; Austria / European

Wäschermädeln

Wäschermädeln

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Ingredients

Ingredients for 10 Servings

  • 20 Apricots
  • 7 oz 200 g Marzipan paste
  • 7 tbsp 100 ml Apricot liqueur
  • 2¾ cups 350 g Flour
  • 1¼ cups 375 ml Wine ½ cup (50 ml) Oil
  • 3 Egg yolks
  • 2 tbsp 30 g Granulated sugar
  • Sunflower oil for frying
  • Confectioner’s sugar

Instructions

  • Halve and pit the apricots.
  • Cover with apricot liqueur, dust with confectioner’s sugar, and let sit for a short time.
  • Make small balls out of the marzipan and put them in the place of the pits.
  • Put the apricots back together.
  • For the frying batter, mix the flour, wine, oil, egg yolk, and salt until smooth.
  • Beat the egg whites to stiff peaks with the granulated sugar and fold into the batter.
  • Heat a good amount of oil in a pan.
  • Dip the apricots in the batter and fry until golden brown on all sides.
  • Remove and let drip on paper towels.
  • Dust with confectioner’s sugar.

Notes & Wine Advice

To be sure that the apricot halves will stay together while frying, you can attach them with toothpicks. You can also cut the apricots open carefully on one side and remove the pits that way.

Garnish Recommendation:

vanilla sauce and apricot sorbet
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Course; Dessert / Fruit
Cuisine; Austria / European

Schlosserbuben

Schlosserbuben

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Ingredients

Ingredients for 12–15 Servings

  • 60 Dried plums as big as possible
  • 60 Almonds peeled
  • 2¾ cups 350 g Flour
  • 1½ cups 375 ml Wine
  • ¼ cup 50 ml Oil
  • 3 Egg yolks Dash of salt
  • 3 Egg whites
  • 2 tbsp 30 g Granulated sugar
  • Sunflower oil for frying
  • Confectioner’s sugar and cocoa powder for dusting

Instructions

  • Soak the dried plums in cold water for half an hour.
  • Remove, let drip dry, and push a peeled almond in place of each pit.
  • For the frying batter, mix the flour, wine, oil, egg yolk, and salt until smooth.
  • Beat the egg whites to stiff peaks with the granulated sugar and fold into the batter.
  • Heat a good amount of oil in a pan.
  • Dip the plums in the batter and fry until golden brown on all sides.
  • Remove and let drip on paper towels.
  • Dust with confectioner’s sugar and cocoa powder.

Notes & Wine Advice

Garnish Recommendation:

vanilla sauce  and plum sorbet
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Course; Dessert / Fruit
Cuisine; Austria / European

Fried Elderflowers

Fried Elderflowers

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Ingredients

Ingredients for 10 Servings

  • 20 Elderflowers
  • 2¾ cups 350 g Flour
  • 1½ cups 375 ml White wine
  • ¼ cup 50 ml Vegetable Oil
  • 3 Egg yolks Dash of salt
  • 3 Egg whites
  • 2 tbsp 30 g Granulated sugar
  • Sunflower oil for frying
  • Confectioner’s sugar and cinnamon for dusting

Instructions

  • Wash the flowers in cold, flowing water and let drain on paper towels.
  • For the batter, mix flour, white wine, oil, egg yolks, and salt until smooth.
  • Beat the egg white to stiff peaks with granulated sugar and fold into the batter.
  • Heat a good amount of oil in a pan.
  • Dip the elderflowers in the batter, let excess drip off, and fry the flowers until golden brown.
  • Remove and let drain on paper towels.
  • Dust with a mixture of cinnamon and confectioner’s sugar.

Notes & Wine Advice

Garnish Recommendation:

vanilla sauce
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Course; Dessert
Cuisine; Austria / European