• Slowly mix the egg yolk and sugar until the sugar has dissolved.
• Boil the milk with the vanilla bean, remove the vanilla bean, and scrape the pulp into the milk.
• Slowly pour the hot milk into the yolk mixture, stirring constantly.
• Now pour the cream into a pot and mix constantly while heating it (not boiling! ) until the mixture begins to thicken.
• You can tell when it is ready because when you blow on the cream while it is coating the cooking spoon, rings will appear that are reminiscent of a rose.
• Then sieve the cream and use as desired.

• Boil the heavy cream, dissolve the chocolate in it, and let cool.
• Before it hardens completely, beat in a stand mixer until creamy, then use as desired.

For the basic cream,

• cream butter with confectioner’s sugar until white.

For the German cream,

• boil ¾ cup (200 ml) of milk (! ) with granulated sugar.
• Mix the rest of the milk with vanilla pudding mix and egg yolks and stir into the boiling milk.
• Cook briefly, let cool, and sieve.
• Then mix the vanilla cream into the buttercream one spoonful at a time and use as you wish.
• Use: This recipe can be used as a classic torte cream, where the basic buttercream can be mixed with various additions.
• Aside from the given vanilla cream, you can make hazelnut buttercream (mix in hazelnuts) or chocolate buttercream (mix in chocolate).

• Boil the millet, vanilla pulp, salt, and milk.
• Simmer on low for about 25 minutes with the lid slightly opened, then sieve.
• Slowly bring the agar-agar to a boil in maple syrup, white wine, and water.
• Remove from heat then bring to a boil again.
• Mix the liquid agar-agar with the millet mixture.
• Before it gels, fold in the whipped cream and fill molds with the mousse.
• Chill for an hour.
• Remove from the molds and garnish with the almond cream.
• For the almond cream, boil the chopped almonds in the cream for 30 minutes.
• Purée in a food processer.
• Mix in egg yolks and stir until cool.
• Sweeten with maple syrup before serving.

• Purée the tofu, honey, and cream in a blender.
• Lightly crush half of the raspberries with a fork and mix into the tofu cream.
• Chill briefly.
• Fill glasses using a piping bag.
• Garnish with the rest of the raspberries.

• Add water to the gelatin and remove excess.
• Warm the amaretto and dissolve the gelatin in it.
• Mix with the sour cream and fold in the almonds.
• Beat the egg whites to stiff peaks with granulated sugar.
• Fold into the cream mixture and fill glasses.
• Chill for 2 hours.
• Garnish with fresh berries.

• Bring the water, white wine, and honey to a boil.
• Add water to the gelatin, remove excess, and dissolve the gelatin in the warm mixture.
• Let cool somewhat and mix in the curdled milk.
• Fill small rings or dishes and chill for 3 hours.
• Pit the cherries.
• Boil for 5 minutes with red wine and a cinnamon stick.
• Remove from heat, take out the cinnamon stick, and season with honey and cherry brandy.
• Place the gelatins on dishes.
• Place the red wine cherries next to them and garnish with spelt ladyfingers and mint.

• Add water to the gelatin and remove the excess.
• Warm some of the orange juice and dissolve the gelatin in it.
• Mix with the honey and the rest of the gelatin, mix in the egg yolks, and stir over ice bath until cold.
• Beat the egg whites to still peaks with granulated sugar.
• Fold into the cream and fill glasses.
• Garnish with fresh mint.

• First prepare the ice cream.
• Wash the rowan berries and boil them for 5 minutes in maple syrup until soft.
• Purée with an immersion blender and sieve.
• Boil the milk.
• Mix together the cream, egg yolk, and honey and stir into the milk.
• Cook on low heat until the mixture begins to thicken a little.
• Beat in a cold water bath until cold.
• Sieve and mix with the rowan berry purée, applesauce, and rowan berry schnapps.
• Freeze in an ice cream machine.
• This amount will make about ten scoops.
• Peel the quinces, cut into 5 mm slices, pit, and place in lemon water.
• Heat the red wine with honey and poach the quince slices in it.
• Pour off the liquid, boil down to about half, and let cool.
• Cream the egg yolks and honey in a double boiler and bind with cold butter cubes.
• Fill deep dishes with the egg yolk, place the quince slices on top, and bake for 8–10 on 430 °F (220 °C) upper heat and 300 °F (150 °C) lower heat (or high upper heat).
• Dust with confectioner’s sugar and place the rowan berry ice cream in the middle.

• Preheat oven to 350 °F (180 °C).
• For the filling, chop the almonds, raisins, and dried plums and mix with the honey and lemon juice.
• Core the apples, soak the inside with lemon juice.
• Fill the apples with the prepared filling, place in a greased casserole dish, and bake for about 20 minutes.
• Let cool and decorate with whipped cream.
• Sprinkle almond slivers and confectioner’s sugar on top.