Recipes

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
  • ⅓ 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

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