Recipes

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

Radetzky Rice

Radetzky Rice

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Ingredients

  • Ingredients for 4–6 Servings
  • 4.5 oz 125 g Short grain rice
  • Dash of salt
  • 2 cups 500 ml Milk
  • 1½ tbsp 20 g Butter
  • 6 tbsp 90 g Granulated sugar
  • Juice and zest of 1 orange
  • Juice and zest of 1 lemon
  • 3 tbsp 4 cl Rum
  • ½ cup 50 g Apricot marmalade
  • Butter for the dish
  • Confectioner’s sugar

Instructions

  • Blanch the short grain rice in boiling salt water.
  • Sieve and shock in cold water.
  • Slowly boil milk with the rice and add butter, granulated sugar, and the juice and zest of the lemon and orange.
  • Simmer the rice until it is soft.
  • Mix in the rum and apricot marmalade.
  • Butter a casserole dish and fill with the rice.
  • For the egg whites, begin beating them, add the granulated sugar and vanilla sugar, and beat to stiff peaks.
  • Loosely spread the egg whites over the rice and sprinkle almonds on top.
  • Brown for 3–4 minutes in an oven on maximum upper heat.
  • Dust with confectioner’s sugar and serve.

Notes & Wine Advice

If you want to serve Radetzy rice in individual servings, use small buttered rings and garnish with homemade fruit purée.
 
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Course; Dessert / Rice
Cuisine; Austria / European

Nut Casserole With Apples

Nut Casserole With Apples

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Ingredients

  • 7 oz Apple compote
  • 5½ tbsp 80 g Butter
  • 4 Egg yolks
  • Dash of cinnamon powder
  • Zest of 1 lemon
  • â…“ cup 80 ml Milk
  • 1 Dinner roll
  • 3 oz 90 g Walnuts, ground
  • 1 oz 30 g Breadcrumbs
  • 4 Egg whites
  • â…“ cup 80 g Granulated sugar
  • Butter and breadcrumbs for the dish
  • Confectioner’s sugar for dusting

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Cream the butter with egg yolks, lemon zest, and cinnamon.
  • Soak the roll in milk, remove excess milk, and sieve.
  • Mix the sieved roll, nuts, and breadcrumbs into the butter.
  • Beat the eggs to stiff peaks with granulated sugar and fold in.
  • Mix in the apple compote.
  • Butter a casserole dish and sprinkle with breadcrumbs.

Notes & Wine Advice

Garnish Recommendation:

vanilla sauce
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Course; Casserole / Dessert / Fruit / Nuts
Cuisine; Austria / European

Noodle Casserole With Quark

Noodle Casserole With Quark

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Ingredients

Ingredients for 12 Servings

  • 7 oz 200 g Pasta
  • 2 cups 500 ml Milk
  • Salt
  • 2 tbsp Lingonberries
  • 9 oz 250 g Quark
  • 3 Egg yolks
  • 4 tsp 20 g Cornstarch
  • Dash of vanilla sugar
  • 3 Egg whites
  • ¼ cup 60 g Granulated sugar
  • Butter for the dish
  • Confectioner’s sugar for dusting
  • Compote as an addition

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Boil the pasta in milk, salt lightly, and cook until soft.
  • Remove from heat and mix the strained quark into the warm pasta.
  • Mix in the egg yolk, cornstarch, and vanilla sugar.
  • Fold in the lingonberries.
  • Begin beating the egg whites, add granulated sugar, beat to stiff peaks, and fold in.
  • Butter a casserole dish and fill with the mixture.
  • Bake for about 20 minutes.
  • Dust with confectioner’s sugar and serve with compote.
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Course; Casserole / Dessert / Noodles
Cuisine; Austria / European

Apple Casserole With Elderberry Sauce

Apple Casserole With Elderberry Sauce

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Ingredients

Ingredients for 6 Servings

  • 9 oz 250 g Dinner rolls or brioche
  • 2 Apples
  • 2 oz 50 g Almonds, grated and roasted Cinnamon
  • â…“ cup 8 cl Calvados (apple brandy)
  • 2 cups 500 ml Heavy cream
  • ½ cup 120 g Granulated sugar
  • 7 Eggs
  • Butter for dish
  • Confectioner’s sugar for dusting
  • For the Elderberry Sauce
  • 4¼ cups 1l Red wine
  • 35 oz 1k g Elderberries, crushed
  • 1 Cinnamon stick
  • 1 cup plus 2 tbsp 250 g Granulated sugar
  • Cornstarch

Instructions

  • Preheat oven to 400 °F (200 °C).
  • Cut the rolls or brioche into cubes.
  • Peel and core the apples and cut into slices.
  • Mix the bread, apples, and almonds.
  • Beat the cream, eggs, and sugar and fold into the bread mixture.
  • Flavor with cinnamon and Calvados.
  • Fill a buttered dish and bake for about 30 minutes.
  • For the elderberry sauce, boil the red wine, elderberries, sugar, and cinnamon and simmer for 15 minutes.
  • Sieve.
  • Mix a bit of cornstarch with a little bit of water and then stir into the simmering sauce.
  • Remove the apple casserole from the dish and serve with the elderberry sauce and powdered sugar.

Notes & Wine Advice

Garnish Recommendation:

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

Classic Scheiterhaufen

Classic Scheiterhaufen

Funeral Pyre
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Ingredients

Ingredients for 6 Servings

  • 10.5 oz 300 g Brioche or dinner rolls, stale
  • 7 tbsp 100 ml Milk
  • 1 Egg
  • 1 oz 30 g Preserved raisins (see p. 189)
  • 3 tbsp 4 cl Rum
  • 1 oz 30 g Almonds, grated
  • 4 Apples or quinces
  • Juice of 1 lemon
  • 3½ tbsp 50 g Butter
  • 2 tbsp 1 kl Cinnamon powder
  • 3 Egg whites
  • ¼ cup 60 g Granulated sugar
  • 2 Egg yolks
  • 2 tsp 10 g Vanilla sugar
  • 2 tbsp 20 g Flour
  • Butter for the dish
  • Confectioner’s sugar for dusting

Instructions

  • Preheat oven to 340 °F (170 °C).
  • Mix the milk with the egg.
  • Cut the brioche or rolls into ½ in (1cm) slices and soak in the egg milk.
  • Cut the apple or quince into slices, sauté briefly in butter, and flavor with lemon juice and cinnamon.
  • Butter a ceramic loaf pan.
  • Arrange the apples and brioche like roof tiles and spread the raisins, rum, and almonds on top.
  • Beat the egg white to stiff peaks with the granulated sugar.
  • Fold in the egg yolk, vanilla sugar, and flour.
  • Spread on top of the Scheiterhaufen.
  • Bake for 25 minutes.
  • Remove from oven and serve dusted with confectioner’s sugar.
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Course; Dessert
Cuisine; Austria / European

Quark Gratin With Apricots

Quark Gratin With Apricots

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Ingredients

Ingredients for 6 Servings

Instructions

  • Mix the quark with cornstarch, confectioner’s sugar, egg yolks, rum, vanilla sugar, and lemon zest.
  • Begin beating the egg whites, add granulated sugar, and beat to stiff peaks.
  • Fold into the quark mixture.
  • Pit the apricots and cut into slices.
  • Butter deep oven-safe dishes, portion the quark mixture into each, and lay the apricot slices on top.
  • On maximum upper heat, brown for several minutes in the oven.
  • Dust with confectioner’s sugar and serve right away.

Notes & Wine Advice

Garnish Recommendation:

vanilla ice cream  or apricot sorbet
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Course; Dessert / Fruit
Cuisine; Austria / European