Recipes

Poppy Soufflé

Poppy Soufflé

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Ingredients

Ingredients for 12 Servings

  • 1 stick plus 2 tbsp 140 g Butter
  • ⅔ cup 140 g Confectioner’s sugar
  • 5 oz 140 g Poppy seeds, freshly ground
  • 1½ Dinner rolls
  • 1½ cup 350 ml Milk
  • Dash of vanilla sugar
  • Zest of 1 lemon
  • Dash of salt
  • 6 Egg yolks
  • 6 Egg whites
  • 1 oz 25 g Breadcrumbs
  • Butter and granulated sugar for the ramekins

Instructions

  • Preheat oven to 400 °F (200 °C).
  • Take the crusts off the bread and saturate them in milk, then sieve.
  • Cream the butter and confectioner’s sugar, add the egg yolks little by little, and then mix in the poppy.
  • Mix the sieved rolls, vanilla sugar, salt, and lemon zest into the butter.
  • Beat the egg whites to stiff peaks and fold them and the breadcrumbs into the batter in turns.
  • Butter the ramekins and sprinkle them with sugar.
  • Fill the ramekins about 2/5 of the way full and bake in a water bath for about 20 minutes.
  • Remove the soufflés from the ramekin, garnish to taste, and serve right away.

Notes & Wine Advice

Garnish Recommendation:

preserved dried pears, preserved apricots , or elderberry purée 
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Course; Dessert
Cuisine; Austria / European

Banana Soufflé

Banana Soufflé

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Ingredients

Ingredients for 8 Servings

  • 5½ tbsp 80 g Butter
  • ⅓ cup 40 g Confectioner’s sugar
  • 4 Egg yolks
  • 14 oz 400 g Bananas
  • Juice of 2 lemons
  • 2 oz 50 g Almonds, grated and roasted
  • 1.5 oz 40 g Chocolate streusel
  • 4 tsp 20 g Cornstarch
  • 4 Egg whites
  • 6 tbsp 90 g Sugar
  • Butter and granulated sugar for the ramekins

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Cream the butter with the confectioner’s sugar and then add the egg yolks.
  • Purée the bananas, mix with lemon juice, almonds, chocolate streusel, and cornstarch.
  • Mix into the egg yolk mixture.
  • Beat the egg whites to stiff peaks with the sugar and fold in.
  • Butter the ramekins and sprinkle them with sugar.
  • Fill the ramekins about ⅔ of the way full and bake in a water bath for about 20 minutes.
  • Remove the soufflés from the ramekin, garnish to taste, and serve right away.

Notes & Wine Advice

Garnish Recommendation:

banana slices, chocolate shavings, and mango purée

Bananas, of All Things

Although the banana was only shipped from Asia to Europe in 1885, it is only of the oldest domesticated plants in the world. Alexander the Great met them during his Indian campaign, and in 500BCE, Gautama Buddha used the banana bush as a symbol for the inanity and worthlessness of worldly possession because it cannot fertilize itself and its flowers are sterile.
Bananas owe their worldwide popularity to world famous variety star Josephine Baker, who—clothed only in a banana belt—was a singing propagandist for bananas in the 1920s. She coined that erotic image that the Chiquita company used in 1945 for a famous radio spot which went: “I’m Chiquita Banana and I’ve come to say/That bananas have to ripen in a certain way./Any way you want to eat them/It’s impossible to beat them.” The refrain offered good life advice to unenlightened banana consumers: ‘“But you must never put bananas/In the refrigerator/No-nono-no.”
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Course; Dessert / Fruit
Cuisine; Austria / European

Chocolate Soufflé from Toni Mörward

Chocolate Soufflé from Toni Mörward

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Ingredients

Ingredients for 10 Servings

  • 3 oz 90 g Dark couverture chocolate
  • 1 oz 30 g Milk couverture chocolate
  • 3½ tbsp 50 g Butter
  • 6 Egg yolks
  • 6 Egg whites
  • 3 tbsp 40 g Granulated sugar
  • Butter and granulated sugar for the ramekin

Instructions

  • Preheat oven to 400 °F (200 °C).
  • Put both chocolates in a metal mixing bowl and warm over steam.
  • As soon as they are liquid, stir in the butter, remove from heat, and mix in the egg yolks.
  • Beat the egg whites to stiff peaks with the sugar and fold into the chocolate mixture.
  • Butter a ramekin and sprinkle with granulated sugar.
  • Fill the ramekin about 2/5 of the way full and bake in a water bath for about 25 minutes.
  • Remove the soufflé from the ramekin, garnish to taste, and serve right away.

Notes & Wine Advice

Since the chocolate soufflé batter can be prepared days early and frozen, it is perfect for when you are expecting guests. In this case, you simply have to bake for 5 minutes longer.

Garnish Recommendation:

fresh fruit or orange ragout
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Course; Chocolate / Dessert
Cuisine; Austria / European

Quark Soufflé

Quark Soufflé

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Ingredients

Ingredients for 10 Servings

  • 1 cup 250 g Quark
  • 3 Egg yolks
  • 4 tsp 20 g Cornstarch
  • ½ cup 125 ml Sour cream
  • 1 tbsp Vanilla sugar
  • Zest of one lemon
  • Pinch of salt
  • 3 Egg whites
  • 3 tbsp 40 g Sugar
  • Butter and sugar for the ramekins

Instructions

  • Strain the quark, add the egg yolks, cornstarch, a pinch of salt, vanilla sugar, lemon zest, and the sour cream, and mix together.
  • Coat one or several appropriate soufflé ramekins with butter and sprinkle with sugar.
  • Ready a water bath in the oven at 350–425 °F (180–220 °C).
  • Beat the egg whites with sugar until stiff and fold into the quark mixture.
  • Fill the ramekins about ½ full, set them in a water bath and bake for about 20 minutes.
  • Remove the soufflés, garnish to your taste, and serve right away.

Notes & Wine Advice

Garnish suggestions:

various sorbets, fresh fruit, or pickled apricots (see p.188)
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Course; Dessert
Cuisine; Austria / European

Campari Foam

Campari Foam

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Ingredients

Ingredients for about 10 Servings

  • ⅔ cups 900 ml Blood orange juice
  • ¼ cup 150 g Granulated sugar
  • ¼ cup 150 ml Campari
  • 7 Sheets gelatin

Instructions

  • Boil the orange juice with sugar and sieve.
  • Add cold water to the gelatin, remove excess, and dissolve in the warm juice.
  • Flavor with Campari and chill.
  • Let firm in the refrigerator.
  • Whisk smooth and fill a 1 quart cream whipper.
  • Screw in two chargers and shake well.
  • Place in the refrigerator for several hours.
  • Before foaming, shake well with the whipper upside down.
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Course; Basic recipe / Sauce
Cuisine; Austria / European

Chocolate Mint Foam

Chocolate Mint Foam

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Ingredients

Ingredients for about 10 Servings

  • 9 oz 250 g Milk couverture chocolate
  • 9 oz 250 g Dark couverture chocolate
  • ⅓ cup 80 g Granulated sugar
  • 2 cup 500 ml Heavy cream
  • ½ Bundle of mint
  • 3 tbsp 4 cl Peppermint liqueur
  • Dash of salt

Instructions

  • Blanch the mint in salt water and then shock in ice water.
  • Warm cream and sugar in a pot, mix in the mint with an immersion blender, and then sieve.
  • Dissolve the chocolate in the warm cream.
  • Flavor with peppermint liqueur.
  • Stir in an ice water bath until cold and fill a 1 quart cream whipper.
  • Screw in two chargers and shake well.
  • Place in the refrigerator for several hours.
  • Before foaming, shake well with the whipper upside down.
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Course; Basic recipe / Sauce
Cuisine; Austria / European

Triple Chocolate Terrine

Triple Chocolate Terrine

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Ingredients

Ingredients for 2 terrine pans For the Dark Mousse

  • 7.5 oz 210 g Bittersweet chocolate
  • 3 Egg yolks
  • 2 oz 60g Simple syrup (see p-40)
  • ¼ cup 60 ml Heavy cream
  • 1¼ cup 300 ml Whipped cream
  • 2 tbsp 3cl Grand Marnier

For the Milk Chocolate

  • Mousse
  • 7.5 oz 210 g Milk chocolate
  • 3 Egg yolks
  • 2 oz 60g Simple syrup (see p.40)
  • ¼ cup 60 ml Heavy cream
  • 3 Sheets gelatin
  • ¼ cup 300 ml Whipped cream
  • 2 tbsp 3cl Rum

For the White Mousse

  • 7.5 oz 210g White chocolate
  • 3 Egg yolks
  • 2 oz 60g Simple syrup (see p.40)
  • ¼ cup 60 ml Heavy cream
  • 3 Sheets gelatin
  • 1¼ cup 300 ml Whipped cream
  • 2 tbsp 3cl Bacardi

Instructions

  • For the dark mousse, melt the bittersweet chocolate and mix with egg yolks, simple syrup, and whipping cream.
  • Fold in whipped cream and flavor with Grand Marnier.
  • Fill terrine pans with the mousse and chill for half an hour.
  • In the meantime, melt the milk chocolate and mix with egg yolks, simple syrup, and whipping cream.
  • Add water to the gelatin, remove excess water, dissolve in slightly warmed rum, and stir into the chocolate mixture.
  • Fold in whipped cream.
  • Spread on top of the first layer in the terrine pans and chill another half hour.
  • Now melt the white chocolate and mix with egg yolks, simple syrup, and whipping cream.
  • Add water to the gelatin, remove excess water, dissolve in slightly warmed Bacardi, and stir into the chocolate mixture.
  • Fold in whipped cream.
  • Fill in the third layer in the terrine pan and for best results, let chill overnight.

Notes & Wine Advice

Garnish Recommendation:
fresh fruit and fruit purée
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Course; Chocolate / Dessert
Cuisine; Austria / European

Vanilla Crescent Terrine

Vanilla Crescent Terrine

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Ingredients

Ingredients for 6 Servings

  • Vanilla crescent batter
  • Cocoa powder and
  • Confectioner’s sugar for dusting

For the Mousse

  • 1 cup 250 ml Milk
  • 2 Vanilla beans
  • 3 Egg yolks
  • ⅓ cup 70 g Granulated sugar
  • 3 Sheets gelatin
  • 1 cup 250 ml Whipped cream
  • 3 tbsp 4 cl Whisky
  • 3.5 oz 100 g Chocolate shavings
  • 2 oz 60 g Almonds, peeled and roasted

For the Calvados Sabayon

  • Sabayon
  • 3 tbsp 4 cl Calvados

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Prepare the vanilla crescent dough and let rest for about half an hour.
  • Form rolls that are the length of your terrine.
  • Bake them for about 10 minutes.
  • For the mousse, boil milk with the halved vanilla beans.
  • Remove the beans and scrape the pulp into the milk.
  • Add water to the gelatin, remove excess, and dissolve in the milk.
  • Beat the egg yolks and sugar in a double boiler then beat in the milk until it begins to thicken slightly.
  • Fold in the whipped cream and flavor with whisky.
  • Fold the chocolate and almonds into the mousse.
  • Now fill the terrine pan with the vanilla sticks and the mousse alternately and chill for several hours.
  • In the meantime, prepare the sabayon and flavor with calvados.
  • Remove the cooled terrine from the pan and dust with cocoa powder and confectioner’s sugar.
  • Cut into servings and serve with the calvados sabayon.

Notes & Wine Advice

Garnish Recommendation:
apple compote (see p. 177)
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Course; Dessert
Cuisine; Austria / European

Yogurt Terrine

Yogurt Terrine

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Ingredients

Ingredients for 6 Servings

Instructions

  • Mix the yogurt with the confectioner’s sugar.
  • Add water to the gelatin and remove excess.
  • Warm the orange juice and lemon juice together and dissolve the gelatin in it.
  • Mix into the yogurt.
  • Whip the cream and fold it in.
  • Fill a terrine pan and chill for 3 hours.
  • Remove from the form and cut into servings.

Notes & Wine Advice

Garnish Recommendation:

fruit purée and fresh fruit
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Course; Dessert
Cuisine; Austria / European

Pear Mousse With Chocolate Sabayon

Pear Mousse With Chocolate Sabayon

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Ingredients

Ingredients for 6 Servings

  • 14 oz 400 g Pears, ripe
  • ½ cup 125 ml White wine
  • ½ cup plus 1 tbsp 135 g Sugar
  • 2 Egg yolks
  • 3 Sheets gelatin
  • 1 cup 250 ml Whipped cream
  • ⅓ cup 8 cl Pear brandy

For the Chocolate Sabayon

  • 4 Egg yolks
  • ⅓ 80 g Sugar
  • 1 tbsp Sugar
  • ½ cup 125 ml Milk
  • 3 tbsp 4 cl Créme de cacao (cocoa liqueur)

Instructions

  • Peel, halve, and core the pears and cook in a covered pot with white wine and a little less than half (60 g) of the sugar.
  • Purée in a blender and sieve.
  • (You should have about 1 cup (250 ml) of fruit purée.
  • ) Beat the egg yolks with the rest of the sugar.
  • Bring the pear purée briefly to a boil, dissolve the moistened gelatin in it, and mix into the egg, stirring constantly.
  • Beat until the mixture is cold and has a creamy consistency.
  • Fold in the whipped cream and flavor with pear brandy.
  • Pour in a bowl and chill for at least 3 hours.
  • For the sabayon, mix egg yolks with sugar, cocoa powder, and milk and beat in a warm water bath until creamy.
  • Flavor with crème de cacao and beat again.
  • Make gnocchi from the mousse, place on dishes, and serve with chocolate sabayon.

Notes & Wine Advice

This dish looks particularly decorative when you also garnish with freshly caramelized strudel leaves.

Garnish Recommendation:

pear chili sorbet
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Course; Chocolate / Dessert / Fruit
Cuisine; Austria / European