Recipes

Cream Ice Cream

Cream Ice Cream

Deel op Facebook Print Recipe

Ingredients

Ingredients for 7–9 Servings

  • ¾ cup 170 g Granulated sugar
  • 1.5 oz 40 g Dried milk powder
  • 2 cups 500 ml Milk
  • ¾ cups 200 ml Heavy

Instructions

  • Mix the granulated sugar with the dried milk powder.
  • Add the milk and cream and bring to a boil once.
  • Mix for 5 minutes and then sieve.
  • Place in the ice cream machine or freeze in a shallow pan, stirring occasionally.
————————————————————————————————–
Course; Ice cream

Strawberry With Green Peppercorns And Grand Marnier

Strawberry With Green Peppercorns And Grand Marnier

Deel op Facebook Print Recipe

Ingredients

  • 14 oz 400 g Strawberries
  • Confectioner’s sugar and lemon juice to marinate
  • 5½ tbsp 80 g Butter
  • 2 tbsp 1 kl Green peppercorns
  • 3 tbsp 4 cl Grand Marnier
  • 2 tbsp Confectioner’s sugar
  • ¼ cup 6 cl Orange juice
  • 2 tsp 1 cl lemon juice
  • Mint to garnish

Garnish Recommendation:

  • Vanilla saffron ice cream
  • sour ice cream

Instructions

  • Wash the strawberries.
  • Cut large ones in half and marinate the berries in confectioner’s sugar and lemon juice.
  • In a pan, froth half of the butter.
  • Add the peppercorns, strawberries, and sugar, and stir.
  • Deglaze with Grand Marnier and flavor with orange and lemon juice.
  • Before serving, stir the rest of the butter into the sauce.
  • Serve the strawberries in deep dishes and garnish with mint.

Notes & Wine Advice

If you use freeze dried green pepper, you must soak it in water first.
————————————————————————————————–
Course; Dessert / Fruit

Vanilla Saffron Ice Cream

Vanilla Saffron Ice Cream

Deel op Facebook Print Recipe

Ingredients

Ingredients for 12–14 Servings

  • 2 cups 500 ml Milk
  • 2 cups 500ml Heavy cream
  • ¾ cup 160 g Granulated sugar
  • 3 Vanilla beans Dash of saffron
  • 6 Egg yolks
  • 4 Eggs
  • Saffron threads to garnish

Instructions

  • Boil the milk, heavy cream, halved vanilla bean, saffron, and half of the granulated sugar.
  • Cream the eggs with the rest of the granulated sugar in a metal mixing bowl.
  • Remove the vanilla bean from the milk and scrape any remaining pulp into it.
  • Boil the vanilla milk once more and then add to the egg, stirring constantly.
  • Stir in a double boiler, until the mixture begins to thicken.
  • Sieve and then beat until cool.
  • Place the cooled cream in the ice cream machine or freeze in a shallow pan, stirring occasionally.
  • Before serving, place a saffron thread on each scoop.
————————————————————————————————–
Course; Ice cream

Carpaccio Of Baby Pineapple With Coconut Pineapple Gratin

Carpaccio Of Baby Pineapple With Coconut Pineapple Gratin

Deel op Facebook Print Recipe

Ingredients

Ingredients for 6 Servings For the Gratin

  • 3 Baby pineapples
  • 1.5 oz 40 g Coconut meat, unsweetened
  • 2 Sheets gelatin
  • 4 tsp 2 cl Coconut liqueur
  • 1 Egg white
  • 4 tsp 20 g Granulated sugar
  • 7 tbsp 100 ml Whipped cream

For the Carpaccio

  • 2 Baby pineapples
  • ⅔ cup 80 g Confectioner’s sugar
  • ¼ cup 50 ml Jamaica rum

For the Gratinating Sauce

  • 3 Egg yolks
  • 3 tbsp 50 g Granulated sugar
  • 4 tsp 2 cl Coconut liqueur
  • 1 Sheet gelatin
  • 1 oz 30 g Coconut flakes
  • Confectioner’s sugar for dusting

Garnish Recommendation:

  • Piña colada sorbet

Instructions

  • For the gratin, cut the green off the pineapples.
  • Cut the pineapples in half, scoop out, and purée and sieve the fruit.
  • Add cold water to the gelatin and remove excess water.
  • Warm the coconut liqueur slightly, dissolve the gelatin in it, and stir into the pineapple purée along with the coconut meat.
  • Beat the egg white to stiff peaks with the sugar and fold into the pineapple along with the whipped cream.
  • Fill the empty pineapple halves and chill for 2 hours.
  • For the Carpaccio, peel the baby pineapples and remove the stem with an apple corer.
  • Cut the fruit into thin slices.
  • Dust with confectioner’s sugar, drizzle with rum, and marinate for half an hour.
  • For the gratinating sauce, beat egg yolks with granulated sugar and coconut liqueur in a double boiler until creamy.
  • Add water to the gelatin, remove excess water, and dissolve in the hot egg mixture.
  • Beat until cold in an ice bath.
  • Fold in the coconut flakes.
  • Spread the gratinating sauce over the pineapple halves and brown for 2–3 minutes in an oven preheated to maximum heat.
  • Portion the Carpaccio onto plates, place a pineapple half in the middle of each, and dust with confectioner’s sugar.

Notes & Wine Advice

A Pinecone Gets Ahead
When Christopher Columbus landed on the island of Guadeloupe in 1493, his men quickly became aware of a particularly refreshing and juicy food that was called “nana meant” by the indigenous people, which means “delicious fruit.” The seamen changed the name to “ananas,” the genus of the pineapple and its name in many languages. The pineapple is still the culinary emblem of the Caribbean. However, the origin of the pineapple is not the Caribbean, but rather most likely Brazil, where the French and English got a hold of them and brought them to Europe in the sixteenth century. The English called the fruit a pineapple because of its similarity to a pine cone.
————————————————————————————————–
Course; Dessert / Fruit

Piña Colada Sorbet

Piña Colada Sorbet

Deel op Facebook Print Recipe

Ingredients

  • 2 cups 500 ml Pineapple juice
  • 5 oz 150 g Coconut purée
  • 3.5 oz Simple syrup
  • 4 tbsp Rum

Instructions

  • Blend the pineapple juice with coconut purée and simple syrup, sieve, and flavor with rum.
  • Place in the ice cream machine (or freezer, stirring repeatedly).
————————————————————————————————–
Course; Dessert

Figs In Coconut Batter With Currant Sauce

Figs In Coconut Batter With Currant Sauce

Deel op Facebook Print Recipe

Ingredients

  • 16 Fresh figs
  • ¾ cup Simple syrup
  • ⅓ cup 8 cl Crème de cassis
  • Clarified butter or oil for frying

For the Coconut Batter

  • 2⅔ cups 300 g Flour
  • Dash of salt
  • 2 tbsp 3 cl Oil
  • 3 Egg yolks
  • ⅔ cup 200 ml White wine
  • 3 Egg whites
  • 2 tbsp 30 g Granulated sugar
  • 3 oz 80 g Coconut flakes

For the Currant Sauce

  • 7 tbsp 100 g Granulated sugar
  • 7 tbsp 10 cl Crème de cassis
  • ¾ cup 200 ml Redcurrant juice
  • 7 tbsp 100 ml Red wine
  • 2 tbsp 20 g Cornstarch

Garnish Recommendation:

Instructions

  • Blanch the figs and shock in ice water.
  • Peel and poke several times with a fork.
  • Mix together the crème de cassis and simple syrup and pour over the figs.
  • Let marinate for several hours.
  • For the batter, mix flour, salt, oil, white wine, and egg yolks.
  • Beat the egg whites, add granulated sugar, and beat to stiff peaks.
  • Fold the egg whites and coconut flakes into the egg yolks.
  • Heat a good amount of oil in a deep pan.
  • Let the figs drain well, dip them in the batter (works best on a toothpick) and fry in the hot oil for 6–8 minutes, until golden brown.
  • Let drain on paper towels.
  • For the currant sauce, caramelize sugar in a pan.
  • Pour in crème de cassis, redcurrant juice, and red wine.
  • Let boil.
  • Mix in cornstarch with a bit of water to thicken the sauce.
  • Pour the sauce onto a dish and place the figs on top.
————————————————————————————————–
Course; Dessert / Fruit

Apricot Vanilla Dacquoise

Apricot Vanilla Dacquoise

Deel op Facebook Print Recipe

Ingredients

For the Meringue

Instructions

  • Preheat oven to 340 °F (170 °C).
  • Prepare the basic pâte brisée dough.
  • Roll out about 4mm thick and cut out circles (about 3 in (8 cm) diameter) with a cookie cutter.
  • Place in buttered tartlet forms (2½ in (6 cm) diameter).
  • Stipple the bases of the tartlets (poke several times with a fork) and bake for about 10 minutes.
  • Remove tartlets from pans and let cool.
  • Raise oven temperature to 465 °F (240 °C) or maximum upper heat.
  • For the meringue, beat the egg whites and granulated sugar to stiff peaks.
  • Put one scoop of vanilla ice cream in each tartlet.
  • Halve the apricot halves again and arrange around the ice cream to create a dome.
  • With a piping bag fitted with a small round nozzle, cover the dome in little dots, creating a little “hedgehog.
  • ” Bake for about 5 minutes.
  • Serve with strawberry purée, mint, frothed sour cream, and confectioner’s sugar.

Notes & Wine Advice

Unspeakably Sweet
“Dacquoise” may be unpronounceable outside of France, but what is hidden behind this cute little meringue hedgehog is, how you say, delicious. Hiding behind the word “Dacquoise” are the residents of the French town of Dax, north of Bayonne, which has been home to a hot spring since Roman times. And as it always seems to be with spas, Dax is rife with spa romances as well as spa confectioners—and with them, diet cheating in the form of sweet delicacies. What Ischler cakes and Zaunerstollen is to those in Bad Ischl, Dacquoise is to the residents of Dax—and even more, to their spa guests.
————————————————————————————————–
Course; Dessert

Strawberry Datschi On Iced Poppy Foam

Strawberry Datschi On Iced Poppy Foam

Deel op Facebook Print Recipe

Ingredients

Ingredients for 6 Servings

  • 10.5 oz Puff pastry
  • 1¼ cup 150 g Strawberry marmalade
  • 18 oz 500 g Strawberries, without stems
  • Flour for the work surface
  • Confectioner’s sugar for dusting
  • Strawberries
  • Strawberry purée to garnish

For the Poppy Foam

  • 1 cup 250 ml Milk
  • 3 tbsp 40 g Granulated sugar
  • 2¾ tbsp 40 g Butter
  • 2 Egg yolks
  • ⅔ cup 100 g Cornstarch
  • Dash salt
  • Dash vanilla sugar
  • 3 oz 80 g Poppy seeds, ground
  • ½ cup 120 ml Whipped cream
  • 1.5 oz 40 g Amaretto

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Roll out the puff pastry dough on a floured work surface.
  • Cut out circles (4 in (10 cm) diameter) with a cookie cutter and roll up the edges slightly to create a little ridge.
  • Poke the datschi several times with a fork and brush with strawberry marmalade.
  • Quarter the washed strawberries and place on the datschi.
  • Bake for 15 minutes on a baking sheet lined with parchment paper.
  • For the poppy foam, mix the egg yolks with cornstarch and a bit of milk.
  • Boil the rest of the milk with sugar, butter, salt, and vanilla sugar.
  • Mix in the egg yolks and remove from heat.
  • Mix with a hand mixer in an ice bath until cool.
  • Fold in the poppy, amaretto, and whipped cream.
  • Portion the iced poppy foam onto plates.
  • Set the warm datschi on top, dust with confectioner’s sugar, and garnish with strawberries and strawberry purée.
————————————————————————————————–
Course; Dessert / Fruit

Chocolate Raspberry Triangles

Chocolate Raspberry Triangles

Deel op Facebook Print Recipe

Ingredients

  • 2 Egg yolks
  • ⅓ cup 80 g Granulated sugar
  • 5½ tbsp 80 g Butter, room temperature
  • 1 cup less 1 tbsp 110 g Flour
  • 1 tsp 6 g Baking powder
  • Dash of salt
  • Zest of 2 lemons
  • 5 oz Pastry cream
  • 9 oz 250 g Raspberries
  • Honey waffles and raspberry sorbet to garnish
  • Flour for the work surface
  • Confectioner’s sugar for dusting

For the Chocolate lemon Cream

  • ¼ cup 50 ml lemon juice
  • ¼ cup 50 ml Water
  • ⅔ cup 150 ml Heavy cream
  • 5 oz 150 g Dark couverture chocolate

Instructions

  • For the pâte brisée, beat the egg yolks with sugar and then mix in the room temperature butter.
  • Mix together the flour, baking powder, salt, and lemon zest and knead together with the yolk mixture quickly to form a smooth dough.
  • Chill for about 1 hour.
  • Preheat oven to 400 °F (200 °C).
  • On a floured work surface, roll out the dough to about 10×4 in (25×10 cm) and about 3mm thick.
  • Lay on a baking sheet lined with parchment paper and bake for 12 minutes.
  • Cut the still warm pâte brisée into 4 right triangles with about 4in sides.
  • Spread the prepared pastry cream on the triangles and place the raspberries on top.
  • For the chocolate lemon cream, boil the lemon juice with the heavy cream, then add the water.
  • Remove from heat and melt the chopped chocolate in it.
  • Blend until smooth with an immersion blender.
  • Portion the warm cream onto plates and place a raspberry triangle on each.
  • Garnish with honey waffles and raspberry sorbet and dust with confectioner’s sugar.
————————————————————————————————–
Course; Chocolate / Dessert / Fruit

Orange Soup With Blueberries And Coconut Ravioli

Orange Soup With Blueberries And Coconut Ravioli

Deel op Facebook Print Recipe

Ingredients

Ingredients for 6 Servings

  • 5 cups 1.2l Orange juice, fresh squeezed
  • 6 tbsp 90 g Sugar
  • 4 tsp 2 cl Grenadine
  • 3 Sheets gelatin
  • ⅓ cup 8 cl Grand Marnier
  • 1 Orange whole
  • 7 oz 200 g Blueberries
  • Mint and Confectioner’s sugar to garnish

For the Ravioli Dough

  • 1⅔ cups 200 g Flour
  • 3 Egg yolks
  • 1 Egg
  • Dash of salt
  • 2 tsp 10 g Vanilla sugar
  • 1 Egg for brushing
  • Flour for the work surface

For the Coconut Filling

  • 4 oz 120 g Coconut purée
  • 1 Egg
  • 2 oz 50 g Coconut flakes
  • 4 tsp 20 g Vanilla sugar
  • 4 tsp 2 cl Coconut liqueur
  • For the Coconut Crum6
  • 3 oz 80 g Coconut flakes
  • 4¼ tbsp 60 g Butter

Instructions

  • Sieve the fresh squeezed orange juice and warm with sugar and grenadine.
  • Add cold water to the gelatin, remove excess water, and dissolve in the hot juice.
  • Flavor with Grand Marnier and put in a cool place.
  • Wash the orange in hot water and rub dry well with a towel.
  • Cut thin pieces of the peel off and then cut them into thin strips.
  • Put aside in some cold water.
  • Peel the oranges completely, take apart the slices, and set aside for garnishing.
  • For the ravioli dough, knead the flour, egg yolks, egg, salt, and vanilla sugar to a smooth dough.
  • In the meantime, mix together coconut purée, egg, coconut flakes, vanilla sugar, and coconut liqueur for the filling.
  • Roll out the dough thinly on a floured work surface, brush with beaten egg, and cut out 24 circles.
  • Spoon coconut filling into the middle of each one and fold into a pocket.
  • Press the edges together well.
  • Cook the ravioli in boiling salt water for about 3 minutes.
  • For the coconut crumb, brown the butter in a pan.
  • Add the cooked, drained ravioli and the coconut flakes and stir.
  • Portion the cooled orange soup into deep dishes and add 4 raviolis to each.
  • Add blueberries and the orange pieces in the middle.
  • Garnish with Orange peels and mint and dust with confectioner’s sugar.
————————————————————————————————–
Course; Dessert / Fruit / Soup