Recipes

Egg White Gnocchi

Egg White Gnocchi

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Ingredients

Ingredients for 8 Servings

  • 8 Egg whites
  • ¾ cup 160 g Granulated sugar
  • 3 cups 750 ml Milk
  • Pulp of ½ vanilla bean
  • 2 tsp 10 g Vanilla sugar

Instructions

  • Bring the milk to a boil with vanilla pulp and vanilla sugar.
  • Spoon gnocchi from the egg whites and simmer for 2 minutes in the milk.
  • Turn them over and let sit them sit in the milk for another 2 minutes at reduced heat.
  • Remove from the milk and let drain.

Notes & Wine Advice

These gnocchi look particularly good when drizzled with melted caramel.
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Course; Dessert
Cuisine; Austria / European

Semolina Gnocchi With Rhubarb Strawberry Ragout

Semolina Gnocchi With Rhubarb Strawberry Ragout

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Ingredients

  • 2 Dinner rolls stale
  • ½ cup 125 ml Milk
  • 2¾ tbsp 40 g Butter
  • 1 Egg
  • 1 Egg yolk
  • Zest of ½ lemon
  • Dash of salt
  • Dash of cinnamon
  • 3 oz 80 g Durum wheat semolina (or wheat semolina)
  • Confectioner’s sugar for dusting

For the Rhubarb Strawberry Ragout

  • 10.5 oz 300 g Rhubarb
  • 2 cups 500 ml Riesling (or other white wine)
  • ½ cup 120 g Granulated sugar
  • Pulp of ½ vanilla bean
  • 2 tbsp Cornstarch
  • 7 oz 200 g Strawberries Mint, cut into fine strips

For the Cinnamon Crumbs

  • About 5 tbsp 70 g Butter
  • 3.5 oz 100 g Breadcrumbs
  • Dash of cinnamon

Instructions

  • Take the crusts off the rolls, cut them into small cubes, and saturate with milk.
  • Cream the butter.
  • Squeeze the excess milk from the bread and sieve.
  • Add to the butter along with the egg and egg yolk and mix everything well.
  • Mix in the lemon zest, salt, cinnamon, and semolina well and let rest for 30 minutes.
  • Wash and peel the rhubarbs and cut them into bite-sized pieces.
  • Boil the peels with wine and granulated sugar and sieve.
  • Boil the liquid again with the vanilla pulp.
  • Mix the cornstarch with a little bit of water and then use it to thicken the mixture.
  • Add the rhubarb and simmer for 1 minute.
  • Remove from heat and let cool.
  • Wash and quarter the strawberries and mix into the cooled rhubarbs along with the mint.
  • Boil lightly salted water.
  • Form gnocchi from the semolina dough using a spoon and simmer on low heat for 12–15 minutes.
  • For the cinnamon crumbs, heat butter and brown the breadcrumbs and cinnamon.
  • Remove the gnocchi, let drain, then roll in the crumbs.
  • Portion the rhubarb strawberry ragout into dishes and place gnocchi in each.
  • Dust with confectioner’s sugar.
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Course; Dessert / Fruit
Cuisine; Austria / European

Poppy Quark Gnocchi In Iced Apple Soup

Poppy Quark Gnocchi In Iced Apple Soup

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Ingredients

Ingredients for 4–6 Servings

  • 10.5 oz 300 g Quark
  • 1¾ tbsp 25 g Butter
  • 2 Eggs
  • Zest of 1 lemon
  • 2 tsp 10 g Granulated sugar
  • 2 oz 60 g Breadcrumbs
  • Salt for the water

For the Apple Soup

  • 3â…“ lbs 1.5k g Apples (Boskoop, Golden Delicious, or Elstar)
  • 1 cup 250 ml White wine (preferably Riesling)
  • 1 cup 250 ml Water
  • 9 oz 250 g Preserving sugar Juice of 2 lemons
  • 5 tbsp 75 ml Calvados
  • For the Poppy Crumbs
  • 5½ tbsp 80 g Butter
  • 1 oz 30 g Breadcrumbs
  • 1 oz 30 g Poppy seeds, ground
  • 4 tsp 20 g Granulated sugar Cinnamon

Instructions

  • Mix the quark well with butter and eggs in a bowl.
  • Add granulated sugar, breadcrumbs, and lemon zest and let rest for 30 minutes.
  • For the apple soup, first cut the peeled, cored apples into cubes.
  • Boil them with water and wine, blend, and sieve (you will need about 4 cups (just under 1l) of apple juice).
  • Heat the preserving sugar, stirring constantly, until it begins to caramelize.
  • Deglaze with the prepared apple juice and dissolve the caramel completely.
  • Add the lemon juice, boil the apple soup, and then mix in a bowl over ice until it is cold.
  • Flavor with Calvados.
  • Use a spoon to form gnocchi from the dough, and simmer in salt water for 8 minutes.
  • For the poppy crumbs, melt butter and quickly brown breadcrumbs, poppy, sugar, and a pinch of cinnamon.
  • Remove the gnocchi, let drain, and roll in the poppy crumbs.
  • Pour the apple soup into dishes and place the gnocchi in them.

Notes & Wine Advice

Garnish Recommendation:

apple slices or apple balls with apple ginger sorbet
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Course; Dessert
Cuisine; Austria / European

Quark Gnocchi

Quark Gnocchi

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Ingredients

  • 21 oz 600 g Quark
  • 3½ tbsp 50 g Butter
  • 3 Eggs
  • Zest and juice of 1 lemon
  • 2 tsp 1 cl Rum
  • â…“ cup 40 g Confectioner’s sugar
  • 4.5 oz 130 g White bread crumbs
  • Dash of salt

For the Butter Crumbs

  • 7 tbsp 100 g Butter
  • 3.5 oz 100 g Breadcrumbs
  • â…“ cup 70 g Granulated sugar
  • 1 tsp Cinnamon

Instructions

  • Using a clean cloth, squeeze out the quark well and then sieve.
  • Cream the butter and confectioner’s sugar, then mix in the quark and egg.
  • Flavor with lemon juice and rum.
  • Finally, fold in the white bread crumbs and let the dough rest for 2 hours.
  • Bring lightly salted water to a boil, use a tablespoon to form gnocchi out of the dough, and simmer them for about 8 minutes.
  • For the butter crumbs, melt butter.
  • Brown the crumbs and sugar in it and flavor with cinnamon.
  • Remove the gnocchi from the water, let drain, and roll in the crumbs.

Notes & Wine Advice

Garnish Recommendation:
stewed plums or elderberry purée
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Course; Dessert
Cuisine; Austria / European

Nut Flecks

Nut Flecks

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Ingredients

Ingredients for 6–8 Servings

  • 4 cups 500 g Flour
  • 4 Eggs Dash of salt
  • 2 tbsp Water lukewarm
  • Flour for the work surface
  • Some lard

For the Cream Batter

For the Nut Batter

Instructions

  • Knead the flour with eggs and salt.
  • Add lukewarm water little by little and knead until the dough is nice and smooth.
  • Add flour as needed.
  • Wrap in foil and let rest for 30 minutes.
  • Roll out to about 2 mm on a floured work surface.
  • Cut into 2in (5 cm) wide strips, lay on top of each other, and cut again into approximately ½ to ¾in strips.
  • Then cut small squares out of the strips.
  • Boil salt water and cook the flecks for 1–2 minutes.
  • Pour out the water, shock in cold water, and let drip.
  • Roll them briefly in hot lard, so that they don’t stick together.
  • Preheat oven to 350 °F (180 °C).
  • For the cream batter, mix the egg yolks with confectioner’s sugar and vanilla sugar.
  • Beat the egg whites to stiff peaks with the granulated sugar and fold into the egg yolk mixture.
  • Add raisins and lemon zest.
  • Mix the flecks with the cream batter.
  • For the nut batter, boil milk with sugar and cinnamon.
  • Sprinkle in the nuts.
  • Place half of the flecks in a buttered casserole dish.
  • Spread the nut batter on top and cover with the rest of the flecks.
  • Bake for about 20 minutes.
  • Cut into equally sized pieces and serve.
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Course; Dessert / Nuts
Cuisine; Austria / European

Semolina Ravioli With Strawberries

Semolina Ravioli With Strawberries

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Ingredients

Ingredients for about 40 Ravioli

  • 2 oz 50 g Durum wheat semolina (or wheat semolina)
  • â…“ cup 100 g Flour
  • 2 Egg yolks
  • 2 Eggs
  • Dash of cinnamon
  • Dash of salt
  • Dash of vanilla sugar for the water
  • Flour for the work surface
  • Egg white for brushing
  • 18 oz 500 g Strawberries
  • Strawberry purée

For the Filling

  • 1 cup 250 ml Milk
  • 4¼ tbsp 60 g Butter
  • 2 tsp 10 g Granulated sugar
  • 2 tsp 10 g Vanilla sugar
  • Pulp of ½ vanilla bean Dash of salt
  • 2 oz 60 g Wheat semolina
  • 1 Egg
  • Zest of 1 lemon

For the Butter Crumbs

  • 1 stick 120 g Butter
  • 6 oz 170 g Breadcrumbs
  • Dash of cinnamon

Instructions

  • For the dough, mix the flour and semolina.
  • Knead with the eggs, egg yolks, cinnamon, and salt to a smooth dough.
  • Wrap in foil and let rest for 50 minutes.
  • For the filling, boil the milk, butter, granulated sugar, vanilla sugar, vanilla pulp, and salt.
  • Stir in the semolina and simmer for 3–5 minutes, until it is soaked.
  • Remove from heat.
  • Let cool, then stir in the egg and lemon zest.
  • Roll out the dough (preferably with a pasta maker).
  • Cut out squares or circles on a floured work surface and place a little bit of filling on each.
  • Brush the edges with beaten egg white, close, and press the edges together well.
  • Bring salt water to boil with a little vanilla sugar.
  • Place the ravioli in the water and let simmer for 4–5 minutes.
  • For the butter crumbs, heat butter and brown the breadcrumbs with cinnamon.
  • Remove the ravioli, let drip, and roll in the crumbs.
  • Pour strawberry purée onto dishes, place the ravioli on it, and garnish with the washed, quartered strawberries.

Notes & Wine Advice

Garnish Recommendation:

vanilla ice cream
 
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Course; Dessert / Fruit
Cuisine; Austria / European

Chocolate Ravioli With Moscato Sabayon

Chocolate Ravioli With Moscato Sabayon

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Ingredients

Ingredients for about 60 Ravioli

  • 12 oz 350 g Dark couverture chocolate
  • 1 cup 250 ml Heavy cream
  • 7 tbsp 10 cl Grand Marnier
  • 2 cups 250 g Flour
  • 3.5 oz 100 g Cocoa powder
  • 4 Eggs
  • ¼ cup 30 g Confectioner’s sugar
  • Flour for the work surface
  • Egg white for brushing
  • Salt and vanilla sugar for the water
  • Orange slices to garnish
  • Confectioner’s sugar for dusting
  • For the Moscato Sabayon
  • 4 Egg yolks
  • 3 tbsp Sugar
  • 6 tbsp 9 cl Muscatel wine
  • ¼ cup 6 cl Sparkling wine (preferably Chardonnay)

Instructions

  • First, prepare the filling.
  • Boil the heavy cream, stir in the chopped chocolate, and remove from heat.
  • Mix in the Grand Marnier with an immersion blender and homogenize the mixture (blend for 5 minutes without mixing in any air).
  • Then chill for 1 hour.
  • For the dough, sift the flour and cocoa powder.
  • Knead to a smooth dough with the eggs and sugar.
  • Wrap in foil and let rest for 30 minutes.
  • Roll out the dough (preferably with a pasta maker).
  • Cut out squares or circles on a floured work surface and place a little bit of filling on each.
  • Brush the edges with beaten egg white, close, and press the edges together well.
  • Bring salt water to boil with a little vanilla sugar.
  • Place the ravioli in the water and let simmer for 5 minutes.
  • For the moscato sabayon, beat all the ingredients together in a bain-marie until the sabayon is nice and airy.
  • Remove the ravioli and let drain.
  • Serve with orange slices.
  • Garnish with sabayon and confectioner’s sugar.
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Course; Dessert
Cuisine; Austria / European

Poppy Apricot Ravioli With Vanilla Whipped Cream

Poppy Apricot Ravioli With Vanilla Whipped Cream

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Ingredients

Ingredients for 6–8 Servings

  • 3½ cups 430 g Flour
  • 3 Eggs
  • 3 Egg yolks Dash of salt
  • 1 tbsp Vegetable oil
  • Egg yolk for brushing
  • Dash of sugar for the water
  • Mint to garnish
  • For the Filling
  • 1¾ tbsp 25 g Butter
  • 2 tbsp Confectioner’s sugar
  • Juice and zest of 1 lemon
  • 3 Egg yolks
  • 2 tsp 1 cl Rum 9 oz (250 g) Quark
  • 1.5 oz 40 g White bread crumbs
  • ½ cup 50 g Apricot marmalade
  • 2 Apricots
  • For the Poppy Crumbs
  • 5½ tbsp 80 g Butter
  • 2 oz 50 g Poppy seeds, ground
  • 2 oz 50 g Sponge cake crumbs
  • 3 tbsp 20 g Confectioner’s sugar
  • For the Vanilla Whipped Cream
  • â…” cup 150 ml Whipping
  • cream
  • 3 tbsp 20 g Confectioner’s sugar
  • Dash of vanilla sugar
  • Pulp of ½ vanilla bean

Instructions

  • Slowly knead the flour, eggs, egg yolks, salt, and oil to a smooth, flexible dough.
  • Form a ball, wrap it in plastic wrap, and chill for 1 hour.
  • In the meantime, cream the butter, sugar, lemon juice and lemon zest for the filling.
  • Stir in the egg yolks, rum, quark, white bread crumbs, and apricot marmalade.
  • Finally, fold in the diced apricot.
  • For the poppy crumbs, foam the butter in a pan.
  • Lightly brown the cake crumbs, poppy, and confectioner’s sugar and set aside.
  • Roll the dough out to thin sheets.
  • On half of the sheets, mark approximately 2in (6 cm) squares, place some filling in the middle of the squares and brush the space in between with egg white.
  • Lay the other sheets on top and press them together well in the spaces between the squares.
  • Poke holes to remove any air bubbles that appear.
  • Cut out the squares with a pastry wheel.
  • For the vanilla whipped cream, whip the cream halfway with confectioner’s sugar, vanilla sugar, and vanilla pulp.
  • In a big enough pot, boil water with a bit of sugar.
  • Place the ravioli in the water and let simmer for 3–4 minutes.
  • Remove and let drip.
  • Roll the ravioli in the poppy crumbs and serve garnished with vanilla whipped cream and mint.

Notes & Wine Advice

Garnish Recommendation:

preserved apricots  and apricot sorbet 
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Course; Dessert
Cuisine; Austria / European

Plum Jam Pastry Pockets

Plum Jam Pastry Pockets

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Ingredients

Ingredients for 6–8 Servings

  • 21 oz 600 g Potatoes, high starch
  • â…” cup 100 g Potato flour
  • ¾ oz 20 g Wheat semolina
  • 2 tbsp 30 g Butter, melted
  • 2 Egg yolks Salt
  • Flour for the work surface
  • 1 Egg yolk for brushing

For the Filling

  • 1â…” cup 200 g Plum jam
  • Dash of cinnamon powder
  • 2 tsp 1 cl Rum
  • For the Crumbs
  • 1 stick 120 g Butter
  • 6 oz 170 g Breadcrumbs

Instructions

  • Boil the unpeeled potatoes in salt water until they are soft.
  • Peel and dry in a 200 °F (100 °C) oven.
  • Press through a potato ricer and quickly knead with potato flour, egg yolks, semolina, butter, and a dash of salt.
  • Roll the potato dough out to about 4mm thick on a floured work surface.
  • Cut out circles with a 3in (8 cm) round, scalloped cookie cutter.
  • Mix the plum jam with cinnamon and rum and place in the middle of each circle (preferably with a piping bag).
  • Brush the edges with a beaten egg, close the dough, and press the edges together with your thumb and forefinger.
  • Boil salt water and place the pockets in the water for about 5 minutes.
  • For the crumbs, heat butter and brown the crumbs.
  • Remove the pastry pockets from the water, let drip, and roll in the crumbs.

Notes & Wine Advice

Garnish Recommendation:

vanilla ice cream
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Course; Dessert / Fruit / Pastry
Cuisine; Austria / European