Recipes

Lebkuchen Mousse With Oranges

Lebkuchen Mousse With Oranges

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Ingredients

Ingredients for 6 Servings

  • 1 Egg
  • 2 Egg yolks
  • 5 tsp 25 g Granulated sugar
  • 1 Sheet gelatin
  • 4 tsp 2 cl Rum
  • 4 tsp 2 cl Kirsch (cherry brandy)
  • 1 tsp 4 g Lebkuchen or gingerbread spices
  • 2 oz 50 g Dark couverture chocolate
  • 2 oz 60 g Lebkuchen
  • ¾ cup 200 ml Whipped cream
  • 3 Oranges
  • Confectioner’s sugar and Grand Marnier to marinate
  • Mint chopped

Instructions

  • Beat the egg and egg yolks with granulated sugar in a double boiler and then beat in a cold water bath until cold.
  • Add cold water to the gelatin, remove excess, and dissolve in slightly warmed rum and kirsch.
  • Stir in, add the lebkuchen spices, and carefully mix in the melted chocolate.
  • Cut the lebkuchen into small pieces, mix in, and then fold in the whipped cream.
  • Chill for 3–4 hours.
  • In the meantime, take the oranges apart and marinate in confectioner’s sugar and Grand Marnier.
  • Make gnocchi from the mousse, place on dishes, and garnish with the marinated orange pieces.
  • Sprinkle with chopped mint before serving.
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Course; Dessert / Fruit
Cuisine; Austria / European

Honey Poppy Mousse With Strawberries

Honey Poppy Mousse With Strawberries

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Ingredients

Ingredients for 6–8 Servings

  • 1 Egg
  • 1 Egg yolk
  • 4 Sheets gelatin
  • 4 tsp 2 cl Grand Marnier
  • 5 oz 150 g White couverture chocolate
  • ¼ cup 90 g Honey
  • 3.5 oz 100 g White or gray poppy seeds
  • 1½ cups 350 ml Whipped cream
  • 10.5 oz 300 g Dark couverture chocolate
  • 14 oz 400 g Strawberries, fresh
  • Strawberry purée
  • Confectioner’s sugar and chopped mint to garnish

Instructions

  • Beat the egg and egg yolk in a bain-marie until creamy.
  • Add honey and beat more.
  • Add cold water to the gelatin, remove excess, and dissolve in warmed Grand Marnier.
  • Stir into the egg mixture.
  • Melt the white chocolate in a bain-marie, stir in, and let cool.
  • Carefully fold in the poppy and whipped cream and chill for 2–3 hours.
  • In the meantime, melt the dark chocolate in a bain-marie.
  • Fill a parchment paper cone, pipe a lattice onto parchment paper, and freeze.
  • Make gnocchi from the finished honey poppy mousse, place on dishes, and serve with fresh strawberries and some strawberry purée.
  • Break pieces off the chocolate lattice and place decoratively on the mousse.
  • Dust with confectioner’s sugar and sprinkle with chopped mint before servings.

Notes & Wine Advice

Instead of making a chocolate lattice, it is even easier to spread chocolate thinly on the paper.
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Course; Dessert / Fruit
Cuisine; Austria / European

Quark Mousse With Strudel Leaves And Preserved Apricots

Quark Mousse With Strudel Leaves And Preserved Apricots

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Ingredients

Ingredients for 10 Servings

  • 3 Egg yolks
  • ½ cup 60 g Sugar
  • 2 tsp 10 g Vanilla sugar Lemon zest
  • 1 tbsp Apricot marmalade
  • 3 tbsp 4 cl Rum
  • 4 tsp 2 cl Apricot brandy
  • 4 Sheets gelatin
  • 9 oz 250 g Quark
  • ½ cup 125 ml Sour cream
  • 2 Egg whites
  • 3 tbsp 50 g Granulated sugar for the egg whites
  • ¾ cup 150 ml Whipped cream
  • Strudel dough or readymade)
  • Preserved apricots
  • Butter for the baking sheet
  • Confectioner’s sugar for dusting
  • Mint and apricot purée to garnish

Instructions

  • Beat the egg yolks with sugar, vanilla sugar, and lemon zest until creamy.
  • Add cold water to the gelatin and remove excess.
  • Warm rum, apricot brandy, and marmalade and dissolve the gelatin in it.
  • Beat the egg whites to stiff peaks with granulated sugar.
  • Mix the quark and sour cream.
  • Stir in the egg yolk and apricot gelatin mixture.
  • Alternately fold in the whipped cream and egg whites.
  • Fill small molds—preferably triangular—with mousse and chill.
  • Preheat oven to 400 °F (200 °C).
  • Prepare the strudel dough according to the recipe, cut into triangles and place on a buttered or parchment paper lined baking sheet.
  • Sprinkle the triangles with confectioner’s sugar and bake for about 5 minutes, until the sugar caramelizes.
  • Place the well cooled quark mousse in the middle, place a strudel leaf on top.
  • Place preserved apricots on the strudel and another strudel leaf on top.
  • Garnish with mint and apricot purée.
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Course; Dessert
Cuisine; Austria / European

Sherry Mousse With Strawberries

Sherry Mousse With Strawberries

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Ingredients

Ingredients for 10 Servings

  • 6 Egg yolks
  • â…“ cup 75 g Sugar
  • 7 tbsp 100 ml Oloroso sherry
  • 13 oz 375 g Mascarpone
  • 3 Sheets gelatin
  • 2 cups 500 ml Heavy cream Cocoa powder for dusting

For the Strawberries

  • 21 oz 600 g Strawberries
  • 3 tbsp 4 cl Grand Marnier
  • 3 tbsp Confectioner’s sugar
  • 3 tbsp 4 cl Orange juice
  • 2 tsp 1 cl Lemon juice
  • 2 tbsp 1 kl Pepper, black, coarsely ground
  • 4¼ tbsp 60 g Butter

Instructions

  • Beat the egg yolks with sugar and sherry in a bain-marie until creamy.
  • Add water to the gelatin, remove excess, and dissolve in the warm egg mixture.
  • Beat the mascarpone into the cooled cream one spoonful at a time.
  • Whip the cream and fold into the sherry cream.
  • Fill small molds or coffee cups and let cool completely.
  • Dip in hot water before removing from the molds and dust with cocoa powder.
  • Wash and halve the strawberries.
  • Froth half of the butter in a pan.
  • Sprinkle the pepper in the pan, then add the strawberries and sugar and briefly sauté.
  • Deglaze with Grand Marnier.
  • Season with orange juice and lemon juice.
  • Mix in the rest of the butter before serving.
  • Remove the sherry mousse from the molds and garnish with strawberries.
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Course; Dessert / Fruit
Cuisine; Austria / European

Mocha Mousse With Sesame Waffles And Mango Purée

Mocha Mousse With Sesame Waffles And Mango Purée

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Ingredients

Ingredients for 6 Servings

  • 2 Egg yolks
  • 3 oz 80 g Milk couverture chocolate
  • 2 oz 50 g White couverture chocolate
  • 5 tsp Orange juice fresh squeezed
  • ½ tbsp Instant coffee powder
  • 4 tsp 2 cl Crème de cacao (cocoa liqueur)
  • 1 Sheet gelatin
  • ¾ cup 200 ml Whipped cream
  • Sesame waffles

For the Mango Purée

For the Coffee Sauce

  • 3.5 oz Simple syrup
  • 2 tbsp 1 kl Instant coffee powder

Instructions

  • Melt both chocolates in a bain-marie.
  • Beat the egg yolks in a bain-marie until creamy and mix into the chocolate.
  • Add cold water to the gelatin, remove excess, warm orange juice, and dissolve the gelatin in it.
  • Stir in orange juice, instant coffee powder, and crème de cacao.
  • Lightly whip the cream and carefully fold in.
  • Chill for at least 2 hours.
  • For the mango purée, peel the mango, pit, and cut into slices.
  • Boil water with sugar and stew the mangos until soft.
  • Blend and sieve.
  • For the coffee sauce, mix the simple syrup with instant coffee powder.
  • Place the finished mocha mousse on dishes and garnish with sesame waffles, mango purée, and coffee sauce.
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Course; Dessert
Cuisine; Austria / European

Buttermilk Mousse With Honey

Buttermilk Mousse With Honey

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Ingredients

Ingredients for 6–8 Servings

  • 2 sticks plus 1½ tbsp 250 ml Buttermilk
  • 3 tbsp 60 g Honey
  • 3 tbsp 4 cl Orange juice Zest of 1 orange
  • 3 Sheets gelatin
  • ¾ cup 200 ml Heavy cream
  • 10.5 oz Burgundy cherries

Instructions

  • Mix the buttermilk with warmed honey and orange zest.
  • Whip the cream.
  • Add water to the gelatin, remove excess, and dissolve in warmed orange juice.
  • Stir the orange juice into the buttermilk.
  • Stir over ice until the liquid begins to gel.
  • Fold in the whipped cream and chill for 3 hours.
  • In the meantime, prepare the burgundy cherries and portion into deep dishes.
  • Using a spoon, create gnocchi from the mousse and place on top of the cherries.
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Course; Dessert
Cuisine; Austria / European

Banana Mousse

Banana Mousse

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Ingredients

Ingredients for 10 Servings

  • 3 Bananas
  • 2 oz 80 g Simple syrup (see p. 40)
  • 3 tbsp 4 cl Lemon juice
  • 4 Sheets gelatin
  • 3 Egg whites
  • 2 tbsp 30 g Granulated sugar
  • 7 oz 200 g Dark couverture chocolate
  • Mint to garnish

Instructions

  • Purée the peeled bananas with simple syrup and lemon juice and sieve.
  • Add water to the gelatin, remove excess, and dissolve in some banana purée over steam.
  • Add to the rest of the banana purée and beat over ice until the mixture begins to gel.
  • Beat the egg whites to stiff peaks with sugar and fold into the banana.
  • Fill individual serving size molds and chill for 2 hours.
  • In the meantime, melt the dark chocolate.
  • Cut out circles about the size of the molds.
  • Fill a parchment paper cone with chocolate and pipe a chocolate lattice onto the circles.
  • Carefully place in the freezer.
  • When they are hard, carefully remove from the paper and lay on top of the finished mousse.
  • Garnish with minced mint.

Notes & Wine Advice

You can also make the chocolate lattices in advance and store them in the freezer without a problem. Then you will have a great decoration for many desserts.
 
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Course; Dessert / Fruit
Cuisine; Austria / European

White Chocolate Mousse With Raspberries

White Chocolate Mousse With Raspberries

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Ingredients

Ingredients for 6–8 Servings

  • 6 oz 175 g White couverture chocolate
  • 1 Egg
  • 1 Egg yolk
  • 1½ Sheets gelatin
  • 4 tsp 2 cl White rum
  • 1¼ cups 300 ml Heavy cream
  • Raspberry purée
  • 10.5 oz 300 g Raspberries

Instructions

  • Add water to the gelatin.
  • Beat the egg and egg yolk in a bain-marie until creamy.
  • Remove excess water from the gelatin, dissolve in warmed rum, and mix into the eggs.
  • Melt the chocolate in a bain-marie and stir in.
  • Let cool briefly.
  • Whip the cream, fold in, and chill for at least 2 hours.
  • In the meantime, prepare the raspberry purée and portion onto dishes.
  • Use a spoon to form gnocchi from the mousse and place on the raspberry purée.
  • Garnish with fresh raspberries.
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Course; Chocolate / Dessert / Fruit
Cuisine; Austria / European

Praline Mousse With Orange Ragout

Praline Mousse With Orange Ragout

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Ingredients

Ingredients for 6 Servings

  • 2.5 oz 65 g Dark couverture chocolate
  • 2.5 oz 65 g White couverture chocolate
  • 4.5 oz 125 g Nougat
  • 1 Egg
  • 1 Egg yolk
  • Juice and zest of 1 orange
  • 3 Sheets gelatin
  • 2 cups 500 ml Whipped cream
  • 4 tsp 2 cl Grand Marnier
  • Orange ragout

Instructions

  • Melt the chocolates and nougat in a bain-marie.
  • Add cold water to the gelatin and whip the cream.
  • Beat the egg and egg yolk in a double boiler and mix into the melted chocolate.
  • Remove excess water from the gelatin and dissolve in warmed Grand Marnier and orange juice.
  • Mix into the nougat.
  • Finally, fold in the whipped cream and the orange zest and chill for 2 hours.
  • In the meantime, prepare the orange ragout and portion onto dishes.
  • Make gnocchi from the mousse and place on the orange ragout.
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Course; Dessert
Cuisine; Austria / European

Chocolate Lemon Cream With Orange Cardamom Syrup

Chocolate Lemon Cream With Orange Cardamom Syrup

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Ingredients

Ingredients for 6 Tartfets (2½in (6cm) diameter)

For the Chocofate Mousse

  • 2.5 oz 70 g Dark couverture chocolate
  • 1 Egg yolk
  • ¾ oz 20 g Simple syrup (see p. 40)
  • ¾ cup 200 ml Heavy cream
  • 7 tbsp 100 ml Whipped cream
  • 2 tsp 1 cl Amaretto

For the Lemon Mousse

  • ¼ cup 110 ml Lemon juice
  • 2 Sheets gelatin
  • 1 tbsp 15 g Vanilla sugar
  • 1 tbsp 15 g Granulated sugar
  • â…“ cup 90 ml Whipped cream
  • 2 tsp 1c Cointreau
  • About 9 oz 250 g ganache glaze (see p. 43)

For the Orange Cardamom Syrup

  • 2 cups 500 ml Orange juice
  • 2 tbsp Honey
  • Cardamom seeds or powder

Instructions

  • Place the tartlet rings on a baking sheet lined with parchment paper and chill.
  • For the chocolate mousse, melt the chocolate in a double boiler, remove from heat, and mix in simple syrup and egg yolks.
  • Stir in heavy cream, then fold in whipped cream and season with amaretto.
  • Fill the baking rings halfway and place in the refrigerator to firm for about half an hour.
  • For the lemon mousse, heat some of the lemon juice with vanilla and granulated sugar.
  • Add cold water to the gelatin, remove excess, and dissolve in the warm lemon juice.
  • Stir in the rest of the lemon juice and chill.
  • As soon as the mixture begins to gel, fold in the whipped cream, flavor with Cointreau, and spread on top of the chocolate mousse.
  • Place in the refrigerator for another ½ hour.
  • Melt the prepared ganache glaze in a double boiler, remove from heat, and cool to room temperature by placing in the refrigerator for a short time.
  • Pour over the tartlets and chill in the refrigerator for 4–5 hours.
  • For the orange cardamom syrup, reduce the orange juice, cardamom, and honey until it is thick.
  • Cool to room temperature.
  • Remove the chilled tartlets from the rings and pour the syrup around them on plates.

Notes & Wine Advice

Garnish Recommendation:

piña colada sorbet , caramel, and mint
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Course; Basic recipe / Chocolate / Sauce
Cuisine; Austria / European