Recipes

Egg Liqueur Cream In Chocolate With Coconut

Egg Liqueur Cream In Chocolate With Coconut

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Ingredients

Ingredients for 8 Servings

  • 10.5 oz 300 g Mascarpone
  • ¾ cups 180 ml Advocaat (egg liqueur)
  • ½ cup 60 g Confectioner’s sugar
  • ¼ cups 60 ml Orange juice
  • Zest of 1 orange
  • 3 Sheets gelatin
  • 1 cup 250 ml Whipped cream
  • About 7 oz 200 g dark couverture choco

For the Coconut Leaves

  • About 3.5 oz 100 g strudel dough (homemade or readymade)
  • 1 Egg for brushing Coconut flakes

Instructions

  • Mix the mascarpone with egg liqueur, confectioner’s sugar, and orange zest.
  • Add water to the gelatin, remove excess, and dissolve in warmed orange juice.
  • Mix into the mascarpone.
  • Finally, fold in the whipped cream.
  • Place the mixture in small baking rings (about 2¼ in (6 cm) diameter) and chill for 3 hours.
  • Cut ½x8 in (4×20 cm) strips of parchment paper.
  • Melt the dark chocolate in a bain-marie.
  • Fill a parchment paper cone with the melted chocolate and pipe a lattice onto the paper strips.
  • Remove the cooled cream from the rings.
  • Carefully press the paper strips with the chocolate lattice around the cream and freeze for 20 minutes.
  • Carefully pull the paper away, so the chocolate lattice stays on the cream.
  • Preheat oven to 400 °F (200 °C).
  • For the coconut sheets, cut the strudel dough out into 8 attractive circles or triangles.
  • Brush with egg and sprinkle with coconut flakes.
  • Bake for about 5 minutes, until crispy.
  • Remove from the baking sheet and let cool.
  • Set decoratively on the tartlet before serving.

Notes & Wine Advice

Try pouring some of the egg liqueur over the tartlets—it is not only decorative, but it gives it a little bit of a higher proof taste.

Garnish Recommendation:

strawberry purée
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Course; Basic recipe / Sauce
Cuisine; Austria / European

Chocolate Coffee Cream With Mint

Chocolate Coffee Cream With Mint

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Ingredients

Ingredients for 8 Servings

  • 8 oz 225 g White couverture chocolate
  • 3 Egg yolks
  • ¾ oz 20 g Instant coffee powder
  • 2 tbsp 15 g Confectioner’s sugar
  • 2 Sheets gelatin
  • 1 tbsp Whisky
  • 2 cups 500 ml Heavy cream
  • Mint leaves to garnish
  • Confectioner’s sugar for dusting

For the Mint Sauce

  • 4 Pears
  • ⅓ cup 80 g Granulated sugar
  • ¼ cup 6 cl Lemon juice
  • ½ Bundle of peppermint
  • 3 tbsp 4 cl Peppermint liqueur
  • Dash of salt

Instructions

  • Dissolve the instant coffee, confectioner’s sugar, and whiskey in a metal mixing bowl over steam.
  • Add cold water to the gelatin, remove excess water, and dissolve in the warm coffee liquid.
  • Cream the egg yolks and add them to the liquid.
  • Melt and mix in the chocolate.
  • Whip the cream most of the way, then fold in little by little.
  • Fill a large bowl or several individual serving sized molds and chill for 2–3 hours.
  • For the mint sauce, peel, quarter, and core the pears.
  • Boil with the granulated sugar and lemon juice until soft.
  • Blanch the mint in boiling salt water and shock in ice water.
  • Drain and add the mint to the pears.
  • Blend everything until smooth.
  • Sieve.
  • Flavor with peppermint liqueur.
  • Portion the mint sauce onto plates and place the cream on top.
  • Garnish with finely chopped mint strips and dust with confectioner’s sugar.
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Course; Basic recipe / Sauce
Cuisine; Austria / European

Semolina Flummery With Plums

Semolina Flummery With Plums

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Ingredients

Ingredients for 10–12 Servings

  • 2 cups 500 ml Milk
  • 1 Vanilla bean Zest of 1 lemon
  • 2 oz 50 g Wheat semolina
  • 4 Sheets gelatin
  • 5 Egg yolks
  • 1 cup 125 g Confectioner’s sugar
  • 1½ cup 375 ml Whipped cream
  • About 10–12 Plums

Instructions

  • Halve the vanilla bean and scrape out the pulp.
  • Boil in milk with lemon zest and sieve.
  • Boil the vanilla milk again, add the semolina while stirring constantly, and stir in moistened gelatin.
  • Let cool slightly.
  • Cream the egg yolks with sugar and slowly mix into the semolina mixture.
  • Finally, fold in the whipped cream.
  • Fill small molds and chill.
  • Wash, halve, pit, and slice the plums.
  • Place the molds briefly in hot water, then remove the flummery.
  • Garnish with plums.

Notes & Wine Advice

Garnish Recommendation:

stewed plums or plum marmalade
For a change, try a distinctive side dish of cardamom berries  or elderberry sorbet 

Sweet as Flummery

The word “flummery” can be puzzling both in English and in German. Flummery is a British word that originally meant “empty blabbering or false compliments,” but also “oatmeal.” Eventually, it came to mean a kind of semolina pudding, even if it can’t be prepared with pudding mix. Traditionally, there is an important distinction between pudding and flummery: pudding can be savory, prepared with fish or shellfish. But a flummery is always sweet.
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Course; Dessert / Fruit
Cuisine; Austria / European

Wine Cream

Wine Cream

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Ingredients

Ingredients for 10 Servings

  • 3 Egg yolks
  • 7 tbsp 100 g Granulated sugar
  • 4 tsp 20 ml Lemon juice
  • 4 Sheets gelatin
  • 1 cup 250 ml White wine (Riesling or Savagnin)
  • 4 Egg whites
  • 2 tbsp 30 g Granulated sugar for the egg whites

Instructions

  • Beat the egg yolks with sugar in a double boiler until creamy.
  • Add cold water to the gelatin, remove excess, and dissolve the gelatin in warmed lemon juice.
  • Stir into the egg mixture and pour in the wine.
  • Beat everything in the double boiler until it is nice and foamy.
  • Then beat in an ice bath until it begins to gel.
  • Beat the egg whites to stiff peaks with the granulated sugar and fold in.
  • Fill glasses or deep dishes with cream and chill for 3 hours.

Notes & Wine Advice


Garnish Recommendation:

Serve with grape compote or other fruit compotes.
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Course; Basic recipe / Sauce
Cuisine; Austria / European

Crème Caramel

Crème Caramel

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Ingredients

Ingredients for 6 Servings

  • 2 cups 500 ml Milk
  • 7 tbsp 100 g Granulated sugar to caramelize
  • ⅓ cup 70 g Granulated sugar
  • 3 Eggs
  • 1 Egg yolk
  • 1 tbsp Vanilla sugar

Instructions

  • Preheat oven to 250 °F (120 °C).
  • Heat the granulated sugar in a pan, caramelize, and then pour into small molds.
  • Boil the milk, granulated sugar, and vanilla sugar.
  • Mix together the eggs and egg yolk, beat into the hot milk, sieve, and then fill the molds.
  • Fill an appropriately sized pan with 1in (2 cm) of water, bring to a boil, then remove from heat.
  • Place the molds in the pan, cover with aluminum foil, and bake for about 50–60 minutes.
  • Remove from the water bath, let cool, and then chill for several hours in the refrigerator.
  • Cut around the crème with a small knife and overturn onto dishes.

Notes & Wine Advice

Garnish Recommendation: fruit purée and various sorbets
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Course; Basic recipe / Dessert / Sauce
Cuisine; Austria / European

Panna Cotta

Panna Cotta

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Ingredients

Instructions

  • Bring the heavy cream, vanilla bean, vanilla sugar, and granulated sugar to a boil and then simmer on low heat for about 10 minutes.
  • Remove the vanilla bean.
  • Add cold water to the gelatin, remove excess water, and dissolve in the warm cream.
  • Flavor with amaretto.
  • Fill individual serving sized molds and chill overnight.

Notes & Wine Advice

Garnish Recommendation:
fruit purée and sorbets
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Course; Cheese / Dessert
Cuisine; Austria / European

Crème Brûlée from Toni Mörward

Crème Brûlée from Toni Mörward

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Ingredients

  • 6 Egg yolks
  • ½ cup 110g Granulated sugar
  • 1 Vanilla bean
  • ¾ cup 200 ml Milk
  • 2 cups 500 ml Heavy cream
  • ¼ 50 g Brown sugar

Instructions

  • Preheat oven to 185 °F (85 °C).
  • Mix the egg yolk and sugar.
  • Boil the halved vanilla bean in milk and heavy cream.
  • Remove from heat, remove the vanilla bean, and scrape the pulp into the milk.
  • Mix with the egg yolks.
  • Stir in a bain-marie until the mixture thickens.
  • Sieve, portion into dishes, and cook for 40 minutes.
  • Chill for 2 hours.
  • Dust with brown sugar and caramelize in the oven on the highest temperature (or use a kitchen torch).

Notes & Wine Advice

Burnt Pleasures

If you study French cookbooks—even modern ones—you will see that crème brûlée rarely appears. And in French restaurants, too, you will not see it on the menu as often you would think based on its worldwide popularity.
Crème brûlée is actually not even as French as mousse au chocolat. Rather, it is an adaptation of the caramel cream called “crema catalona,” which existed in Spain by the eighteenth century. The crispy top, however, is claimed by the British, who say that “burnt creams” were enjoyed by Cambridge students in the seventeenth century.
But crème brûlée doesn’t owe its status as a fashionable dessert of our time to Spain, England, or France. It conquered the hearts of the globalized dessert world first in 1982, when the fancy New York restaurant Le Cirque called for a “crème brûlée revival.”
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Course; Dessert
Cuisine; Austria / European

Bavarian Cream

Bavarian Cream

Bavaroise
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Ingredients

  • 3 Egg yolks
  • ⅓ cup 70 g Sugar
  • 1 Vanilla bean
  • 4 tsp 2 cl Kirsch (cherry brandy)
  • 2 Sheets gelatin
  • 1¼ cups 300 ml Heavy cream

Instructions

  • Halve the vanilla bean and scrape out the pulp.
  • Cream the egg yolk with sugar and vanilla pulp in a double boiler, then beat in an ice water bath until cold.
  • Add water to the gelatin, remove excess, and dissolve in warmed kirsch.
  • Stir into the egg mixture.
  • Whip the cream almost completely, then fold in.
  • Fill serving sized dishes and chill for 2 hours.

Notes & Wine Advice

Garnish Recommendation: fresh berries, fruit purée, or cardamom berries
A particular charming addition—especially in the cooler seasons—is preserved dried pears and plums. 

The Wittelsbach’s Sweet Secret

Even the most cunning culinary historians can’t find the answer to the question of just what is so Bavarian about Bavarian cream. There is even a “bavaroise italienne” and a “bavarois mexicaine.” Even the “muscovite,” created by a French chef for an aristocratic Russian family is a relative of Bavrian cream. The secret of why this basic French pastry cream has its blue and white name must have been taken to the grave by the Wittelsbach royal family. Maybe it was simply the fact that the Bavarian ruling class placed great worth on being served by French chefs.
 
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Course; Dessert
Cuisine; Austria / European

Crème Sabayon

Crème Sabayon

works well as a fluffy standalone dessert as well as a garnish for warm and cold desserts
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Ingredients

Instructions

  • Cream egg yolks with sugar in a mixing bowl.
  • Place the bowl in a hot water bath, pour in the wine, and beat until it has doubled in volume.
  • Fill individual serving sized glasses or use as otherwise desired.

Notes & Wine Advice

Sabayon is a Zabaglione

Even the French Larousse Gastronomique admits it: the oft-quoted in cooking jargon “sabayon” is actually the Italian “zaglione.” Sabayon is actually a direct relative of the desserts made famous at the Roman “Café Greco,” a warm egg cream beaten with marsala wine and sugar. It is also known as “zabaione” in Italian. The French changed the name a bit and made the famous champagne mousseline that is mostly served with fish and shellfish, but is also still part of dessert. The Austrian “zabagliom variant, which is French inspired but not quite a French sabayon, is quite at home with dessert. It is a wine foam, often called “Schado “ or “Schato “ in old cookbooks, that is mostly served with cakes.
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Course; Basic recipe / Dessert / Sauce
Cuisine; Austria / European

Mascarpone Cream

Mascarpone Cream

This quick recipe to prepare cream is perfect as a garnish for marinated fruits and berries, but also as a “quick filling” for a summery fruit torte: spread the cream on a case base, lay fruit on top, and viola!
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Ingredients

  • 18 oz 500g Mascarpone
  • 2 tbsp Honey Zest of 1 orange
  • ¾ cup 100g Confectioner’s sugar
  • 7 tbsp 100 ml Heavy cream

Instructions

  • Mix the mascarpone with honey, orange zest, and confectioner’s sugar until smooth.
  • Whip the heavy cream.
  • Fold mascarpone mix in the whipped cream and chill.
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Course; Cheese / Sauce
Cuisine; Austria / European