Recipes

Lebkuchen Soufflé

Lebkuchen Soufflé

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Ingredients

Ingredients for 6 Servings

  • 5½ tbsp 80 g Butter
  • 3 tbsp 40 g Confectioner’s sugar
  • 3 oz 80 g Dark couverture chocolate
  • 4 Egg yolks
  • 5 oz 140 g Lebkuchen
  • 3 tbsp 4 cl Milk, lukewarm
  • Zest of 1 lemon
  • Zest of 1 orange Dash of vanilla sugar
  • Dash of salt
  • Pinch of cardamom
  • 2 oz 60 g Walnuts, ground
  • 4 Egg whites
  • 3 tbsp 40 g Granulated sugar
  • Butter and granulated sugar for the ramekins

Instructions

  • Preheat oven to 400 °F (200 °C).
  • Melt the chocolate in a bain-marie.
  • Cream the egg yolks and sugar and add the chocolate little by little.
  • Grind the lebkuchen, saturate with milk, and stir into the egg yolk mixture together with the lemon zest, orange zest, vanilla sugar, salt, cardamom, and ground nuts.
  • Begin beating the eggs, then beat to stiff peaks with granulated sugar.
  • Slowly fold into the batter.
  • Butter the ramekins and sprinkle them with granulated sugar.
  • Fill the ramekins about ¾ of the way full and bake in a water bath for about 25–30 minutes.
  • Remove the soufflés from the ramekins and serve right away.

Notes & Wine Advice

Garnish Recommendation:

Cardamom berries  and sabayon (wine foam)
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Course; Dessert
Cuisine; Austria / European

Chestnut Soufflé

Chestnut Soufflé

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Ingredients

Ingredients for 6 Servings

  • 3½ tbsp 50 g Butter
  • 3 Egg yolks
  • Dash of salt
  • Dash of vanilla sugar
  • ¾ oz 20 g Cooking chocolate
  • 2 oz 60 g Chestnuts, sieved (or ready-made chestnut purée)
  • 3 Egg whites
  • 3 tbsp 40 g Sugar
  • 1 oz 30 g Almonds, ground
  • ⅓ oz 10 g Breadcrumbs
  • Butter and granulated sugar for the ramekins
  • Confectioner’s sugar for dusting

Instructions

  • Cream the butter with a dash of salt and the vanilla sugar.
  • Add the egg yolks little by little.
  • Melt the chocolate in a bain-marie and stir into the batter.
  • Beat the eggs to stiff peaks with the sugar.
  • Fold in the egg yolks, chestnuts, ground almonds, and breadcrumbs in turns.
  • 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 15–20 minutes.
  • Remove the soufflés from the ramekins, garnish to taste, and serve right away.

Notes & Wine Advice

Garnish Recommendation:

sauvignon sabayon , grapes, or grape compote 

Chestnuts instead of Grain

The filling “nuc castanea,” which became the Spanish chestnut or Italian “marrone,” was known to the ancient Romans and traveled north with them from the Mediterranean to Hadrian’s Wall in England. As opposed to the equally filling field crops, the chestnut was not a result of agriculture, but rather came from the woods and pastures. The custom of planting edible chestnuts cultured from wild chestnuts instead of old, dead oak trees spread, especially in southern and central Europe. Not, however, to load up the markets of the Middle Ages with roasted chestnuts, but because they hoped to created an emergency replacement for grain with flour made from the chestnuts. In Italy, European chestnuts are still often called Albero del pane”—tree of bread.
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Course; Dessert / Nuts
Cuisine; Austria / European

Semolina Soufflé

Semolina Soufflé

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Ingredients

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Boil the milk with butter, half of the sugar, some lemon juice, ginger, and a dash of salt.
  • Add the semolina and “roast” like choux pastry.
  • That means stir on medium heat until the dough comes away from the edge of the pot.
  • Stir the egg yolk and cornstarch into the batter.
  • Beat the egg whites to stiff peaks with the rest of the sugar and fold in.
  • Butter the ramekins and sprinkle them with sugar.
  • Fill the ramekins about ¾ of the way full and bake in a water bath for about 25 minutes.
  • Remove the soufflés from the ramekins, garnish to taste, and serve right away.

Notes & Wine Advice

Garnish Recommendation:

berries or orange ragout and sesame waffles 
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Course; Dessert
Cuisine; Austria / European

Hazelnut Soufflé

Hazelnut Soufflé

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Ingredients

Ingredients for 8–10 Servings

  • 3 oz 90 g Nougat
  • 2¾ tbsp 40 g Butter
  • 6 Egg yolks
  • 6 Egg whites
  • 3 tbsp 40 g Granulated sugar
  • 3 oz 80 g Hazelnuts, ground
  • 2 tsp 10 g Cornstarch
  • Butter and granulated sugar for the ramekins

Instructions

  • Preheat oven to 400 °F (200 °C).
  • Put the nougat in a metal mixing bowl and melt over steam.
  • Stir in the butter, remove from heat, and mix in the egg yolks.
  • Beat the egg whites to stiff peaks with the granulated sugar and fold into the nougat along with the ground hazelnuts and cornstarch.
  • 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 25 minutes.
  • Remove the soufflés from the ramekin, garnish to taste, and serve right away.

Notes & Wine Advice

Garnish Recommendation:
honey whipped cream and orange ragout
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Course; Dessert / Nuts
Cuisine; Austria / European

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