Recipes

Pear Dumplings

Pear Dumplings

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Ingredients

Ingredients for 18 Dumplings

  • 10.5 oz 300 g Pears
  • 2 Eggs
  • 7 tbsp 100 g Granulated sugar
  • 2 oz 50g Breadcrumbs
  • 1½ tbsp 20 g Butter
  • 2 oz 50g Hazelnuts, ground
  • 2 oz 50 g Low-fat guark
  • 2 tsp 10g Vanilla sugar
  • Dash of cinnamon ground
  • ½ tsp 2 cl Poire Williams
  • Confectioner’s sugar for dusting
  • Granulated sugar for the water
  • Sunflower oil for frying

Instructions

  • Peel the pears, remove the core, and dice.
  • Boil in sugar water until soft, remove and let drain.
  • Brown granulated sugar and breadcrumbs in the butter.
  • Mix with the pears, eggs, quark, nuts, vanilla sugar, cinnamon, and Poire Williams to make dough.
  • Let rest for 1 hour.
  • Heat a good amount of oil in a deep pan.
  • Form small dumplings from the dough and fry in the hot oil until golden brown.
  • Let drain on paper towels.
  • Dust with confectioner’s sugar and serve.

Notes & Wine Advice

Garnish Recommendation:

raspberry purée 
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Course; Dessert
Cuisine; Austria / European

Semolina Dumplings With Honey Whipped Cream

Semolina Dumplings With Honey Whipped Cream

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Ingredients

Ingredients for 12–18 Dumplings

  • 2 cups 500 ml Milk
  • â…“ cup 75 g Sugar
  • Lemon zest
  • Pulp of ½ vanilla bean
  • 7 oz 210 g Wheat semolina
  • 1 stick plus 2½ tbsp 150 g Butter, room temperature
  • 2 Eggs
  • Sugar for the water
  • For the Sugar Crumbs
  • 7 tbsp 100 g Butter
  • 2 oz 50 g Breadcrumbs
  • Zest of 1 orange
  • Zest of 1 lemon Confectioner’s sugar
  • For the Honey Whipped Cream
  • 1 tbsp Honey
  • 3 tbsp Whipped cream

Instructions

  • Boil the milk, sugar, lemon zest, and vanilla pulp.
  • Sprinkle in the semolina and cook like choux pastry, stirring constantly.
  • Stir butter into the hot mixture.
  • Finally, mix in eggs bit by bit, then place in the refrigerator for 2 hours.
  • Roll the cold dough into dumplings and place in boiling sugar water for about 10 minutes.
  • For the sugar crumbs, melt butter and brown the breadcrumbs.
  • Add lemon zest and orange zest.
  • Season with confectioner’s sugar.
  • For the honey whipped cream, mix liquid honey with whipped cream.
  • Let the dumplings drain and then roll them in the sugar crumbs.
  • Garnish with the honey whipped cream and serve.

Notes & Wine Advice

Garnish Recommendation:

Orange ragout
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Course; Dessert
Cuisine; Austria / European

Poppy Quark Dumplings

Poppy Quark Dumplings

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Ingredients

Ingredients for 18 Dumplings

  • Quark dough for filled dumplings

For the Poppy Filling

  • 4.5 oz 125 g Poppy seeds, ground
  • 2.5 oz 70 g Breadcrumbs
  • 7 tbsp 100 ml Milk Lemon zest
  • Splash of Rum
  • Dash of cinnamon
  • Honey
  • 2 tbsp 30 g Sugar
  • 2 oz 50 g White chocolate
  • 1 Egg yolk

For the Sugar Crumbs

  • 7 tbsp 100 g Butter
  • 3.5 oz 100 g Breadcrumbs
  • 3 tbsp 50 g Granulated sugar
  • Dash of cinnamon
  • Dash of vanilla sugar

Instructions

  • Mix the poppy and breadcrumbs.
  • Boil the milk with sugar, some honey, rum, lemon zest, and cinnamon.
  • Remove from heat and mix in the breadcrumbs.
  • Melt the chocolate and mix in along with the egg yolks.
  • Chill for a while.
  • Prepare the quark dough according to the recipe and wrap the well cooled poppy mixture in it.
  • Let the dumplings sit in hot (not boiling) water for about 12 minutes.
  • For the sugar crumbs, melt the butter and brown the crumbs with the sugar.
  • Flavor with cinnamon and vanilla sugar.
  • Let the dumplings drain, then roll them in the sugar crumbs and serve.

Notes & Wine Advice

Garnish Recommendation:

yogurt lemon sauce  and preserved apricots 
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Course; Dessert
Cuisine; Austria / European

Apricot Dumplings

Apricot Dumplings

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Ingredients

Ingredients for 12 Dumplings

For the Sugar Crumbs

  • 7 tbsp 100 g Butter
  • 3.5 oz 100 g Breadcrumbs
  • 3 tsp 50 g Granulated sugar
  • Dash of cinnamon
  • Dash of vanilla sugar

Instructions

  • For the quark batter, cream the butter with confectioner’s sugar, add the eggs, then mix in the quark, lemon zest, salt, breadcrumbs, and some rum.
  • Let sit for about 2 hours.
  • If the dough is too sticky, mix in 2 more tablespoons of breadcrumbs.
  • Cut open the apricots, remove the pit, replace with a sugar cube, and wrap in dough to create nice round dumplings.
  • Place in boiling salt water and cook for about 15 minutes.
  • For the sugar crumbs, melt the butter and brown the crumbs with the sugar.
  • Flavor with cinnamon and vanilla sugar.
  • Roll the dumplings in the crumbs and serve dusted with confectioner’s sugar.

Notes & Wine Advice

you can also pit the apricots by pushing them out with the end of a cooking spoon and pushing in the sugar cube.

Garnish Recommendation:

apricot sorbet
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Course; Dessert / Fruit
Cuisine; Austria / European

Fruit Dumplings

Fruit Dumplings

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Ingredients

Ingredients for 12 Dumplings

For the Cinnamon Crumbs

  • 7 tbsp 100 g Butter
  • 6 oz 170 g Breadcrumbs
  • Dash of cinnamon ground

Instructions

  • Strain the quark and mix with soft butter, eggs, and a dash of salt until smooth.
  • Mix in the semolina and chill for 2 hours.
  • Roll the dough out on a floured work surface and cut out circles with a cookie cutter.
  • Place the washed fruit in the circles, fold up the dough, and form dumplings.
  • Bring a good amount of salt water to boil and boil the dumplings for 10–12 minutes.
  • In the meantime, heat butter in a pan for the cinnamon crumbs.
  • Brown the breadcrumbs with cinnamon in the butter.
  • Remove the dumplings from the water, let drain, and roll in the crumbs.
  • Dust with powdered sugar before serving.

Notes & Wine Advice

This recipe is particularly good for strawberry or plum dumplings. It is entirely up to your personal tastes whether you replace the pit of the small plum with a sugar cube or a piece of marzipan.
 
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Course; Dessert / Fruit
Cuisine; Austria / European

Souffléd Rice Pudding With Apricot Foam

Souffléd Rice Pudding With Apricot Foam

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Ingredients

Ingredients for 8–10 Servings

  • 4½ oz 125 g Short grain rice
  • Dash of salt
  • 2 Cups 500 ml Milk
  • 1 Cinnamon stick
  • 1 Vanilla bean
  • â…” oz 10 g Raisins
  • 2 tsp 1 cl Apricot brandy
  • 4 Egg yolks
  • 5 Egg whites
  • 3 tbsp 50 g Granulated sugar
  • â…” cup 150 ml Heavy cream
  • 3 tbsp Peach puree
  • Butter and granulated sugar for the ramekins

Instructions

  • Briefly blanch the rice in boiling salt water.
  • Sieve and shock with cold water.
  • Slowly bring the milk and rice to a boil.
  • Preheat oven to 400 °F (200 °C).
  • Add the cinnamon stick, halved vanilla bean, and raisins and simmer the rice over a low heat until it is soft.
  • Remove the cinnamon stick and vanilla bean and stir in the apricot brandy.
  • Let cool slightly and mix in the egg yolks.
  • Begin beating the egg whites, beat to stiff peaks with the granulated sugar, and fold in.
  • Brush the ramekins with melted butter, sprinkle with granulated sugar, and fill about â…” of the way with the rice pudding batter.
  • Place in a water bath to bake for about 20 minutes.
  • Whip the cream in a metal mixing bowl over ice.
  • Carefully fold in the apricot purée.
  • Serve the rice pudding with the apricot foam and preserved apricots.
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Course; Dessert / Fruit / Rice
Cuisine; Austria / European

Souffléd Scheiterhaufen With Sour Ice Cream And Strawberries

Souffléd Scheiterhaufen With Sour Ice Cream And Strawberries

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Ingredients

Ingredients for 6–8 Servings

  • 4¼ oz 120 g Brioche
  • 1 cup about 250 ml Milk
  • 3 Eggs
  • 2 tbsp Raisins
  • 4¼ tbsp 60 g Butter
  • 1 tsp Vanilla sugar
  • ¼ cup 60 g Granulated sugar
  • Butter and granulated sugar for the ramekins
  • strawberry purée to garnish
  • Sour ice cream to garnish

For the Marinated Strawberries

For the Sour Cream Topping

Instructions

  • Preheat upper and lower oven heat to 400 °F (200 °C).
  • Remove the crusts from the brioche, cut into small pieces, and soak in milk.
  • Separate the eggs.
  • Cream room temperature butter with vanilla sugar, then mix in the egg yolk bit by bit.
  • Squeeze out the excess milk from the brioche well, then mix into the butter along with the raisins.
  • Begin beating the egg whites, add the granulated sugar, and beat to stiff peaks.
  • Fold into the brioche mixture.
  • Brush the ramekins with melted butter, sprinkle with granulated sugar, and fill about â…” of the way with batter.
  • Set them in a water bath to bake for about 25 minutes.
  • If they brown too quickly, cover them with aluminum foil.
  • In the meantime, wash and quarter the strawberries and marinate them in Grand Marnier and confectioner’s sugar.
  • For the sour cream topping, mix all the ingredients with an immersion blender until foamy.
  • Place the marinated strawberries on plates, place one scheiterhaufen on each place, and garnish with sour ice cream, strawberry purée, and sour cream topping.
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Course; Dessert / Fruit
Cuisine; Austria / European

Souffléd Quark Palatschinken

Souffléd Quark Palatschinken

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Ingredients

Ingredients for 8 Servings

For the Filling

  • 4.5 oz 125 g Quark
  • â…“ cup 75 ml Sour cream
  • 2 Eggs
  • 3 tbsp 25 g Confectioner’s sugar
  • 1 tbsp 15 g Vanilla sugar
  • 2 tbsp 20 g Vanilla pudding mix
  • 2 tsp 1 cl Amaretto
  • 2 tsp 1 cl Kirsch
  • Raisins
  • â…“ cup 70 ml Whipped cream

For the Royale

  • ¼ cup 200 ml Milk
  • 3 Eggs
  • 2 tbsp 30 g Granulated sugar

Instructions

  • Prepare eight palatschinken according to the recipe.
  • Preheat oven to 320 °F (160 °C).
  • For the filling, strain the quark and mix with the other ingredients, folding the whipped cream in last.
  • Fill the palatschinken with the quark mixture, roll up and cut in half.
  • Place the pieces like roof shingles in a well buttered casserole dish.
  • Bake for 5 minutes.
  • In the meantime, beat together the royale ingredients and then pour over the palatschinken.
  • Bake for another 20 minutes.
  • Dust with confectioners sugar before serving on individual plates.

Notes & Wine Advice

Garnish Recommendation:

elderberry sorbet
These palatschinken taste excellent even without royale. In that case, they should be rolled up with the ends folded under and baked for about 10 minutes in a well buttered casserole dish.
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Course; Dessert / Pancake’s / Crepes
Cuisine; Austria / European

Souffléd Strawberries

Souffléd Strawberries

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Ingredients

  • 300 g 10.5 oz Strawberries
  • Confectioner’s sugar and lemon juice to marinate
  • For the Soufflé Batter
  • 3 Egg whites
  • 30 g 2 tbsp Granulated sugar for the egg whites
  • 3 Egg yolks
  • 90 g 6 tbsp Granulated sugar for the egg yolks
  • 15 ml 1 tbsp Strawberry liqueur
  • Confectioner’s sugar for dusting Mint to garnish

Instructions

  • First, let the washed and sorted strawberries soak for a while in some lemon juice and confectioner’s sugar.
  • Preheat oven to maximum upper heat.
  • Begin beating the eggs, add the granulated sugar, then beat to stiff peaks.
  • Beat the egg yolks with granulated sugar until they are white.
  • Stir in the strawberry liqueur and beat one more time.
  • Carefully fold the egg yolk into the beaten egg whites.
  • Place the marinated strawberries in deep, heat resistant dishes, place an equal amount of soufflé batter on top of each, dust with confectioner’s sugar, and brown in the oven for 5–8 minutes.
  • Place on saucers, dust with confectioner’s sugar, and garnish with mint leaves.

Notes & Wine Advice

Garnish Recommendation:

piña colada sorbet
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Course; Dessert / Fruit
Cuisine; Austria / European

Souffléd Semolina Gnocchi

Souffléd Semolina Gnocchi

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Ingredients

  • 7 tbsp 100 ml Milk
  • 1 tbsp 15 g Granulated sugar
  • 1 tbsp 15 g Vanilla sugar
  • 2 oz 50 g Wheat semolina
  • Zest of 1 lemon
  • 5 Egg yolks
  • 8 Egg whites
  • 6 tbsp 90 g Granulated sugar for the egg whites
  • Dash of salt
  • 2 tbsp 20 g Flour
  • 4 tsp 20 g Cornstarch
  • Butter for the dish
  • Confectioner’s sugar for dusting

Instructions

  • Boil the milk with granulated and vanilla sugar.
  • Mix in semolina and lemon zest and simmer until the semolina is well saturated and the mixture comes away from the pot.
  • Let cool slightly and then mix with the egg yolks.
  • Begin beating the egg whites, add granulated sugar and a dash of salt, and beat to stiff peaks.
  • Fold into the semolina mixture along with flour and cornstarch Bake Time: 6–8 minutes

Notes & Wine Advice

Garnish Recommendation:

Canary Milk and Wild Strawberry Coulis  or Lingonberry Compote
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Course; Dessert
Cuisine; Austria / European