Recipes

Vanilla Foam

Vanilla Foam

Use as decoration for various desserts
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Ingredients

Ingredients for 4–6 Servings

  • 1 cup 250 ml Milk
  • 4 tsp 20 g Sugar
  • ⅓ oz 10 g Vanilla pudding mix

Instructions

  • Boil the milk with the sugar.
  • Mix the vanilla pudding mix with a bit of cold water and use it to thicken the milk.
  • Use an immersion blender to foam up the sauce.
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Course; Sauce
Cuisine; Austria / European

Apple Risotto With Chips

Apple Risotto With Chips

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Ingredients

Instructions

  • Let butter begin to melt in a pan and briefly sauté the rice.
  • Add the sugar, and when it begins to caramelized, deglaze with wine and infuse with milk.
  • Slice open the vanilla bean and add to the pan along with the cinnamon stick.
  • Now let the risotto cook, stirring occasionally.
  • Slice the apple thinly.
  • When the risotto is almost done, remove the cinnamon sticks, add the apples, and flavor with lemon juice.
  • Serve with apple chips, prepared according to the recipe.

Notes & Wine Advice

 Garnish Recommendation: Apple ginger sorbet (see p. 361)
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Course; Dessert / Fruit / Rice
Cuisine; Austria / European

Berries With Almond Amaretto Foam Au Gratin

Berries With Almond Amaretto Foam Au Gratin

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Ingredients

  • 14 oz 400 g Berries, according to taste
  • 2 tbsp 3 cl Amaretto
  • 3 tbsp 50 g Confectioner’s sugar
  • 3.5 oz Peach purée
  • For the Almond Amaretto Foam
  • 2 oz 50 g Almonds, grated
  • 2 Egg yolks
  • ½ cup 60 g Confectioner’s sugar
  • 3.5 oz Pastry cream
  • ⅓ cup 8 cl Amaretto
  • ¼ cup 60 ml Whipped cream

Instructions

  • Marinate the washed berries with amaretto and confectioner’s sugar.
  • Portion the peach purée into deep dishes and spread the berries on top.
  • For the foam, beat the egg yolks with confectioner’s sugar and amaretto until creamy.
  • Fold in the pastry cream, almonds, and whipped cream.
  • Spread the foam on the berries and cook about ½ minute, until golden brown, in an oven preheated to maximum heat (or in the broiler).

Notes & Wine Advice

Garnish Recommendation:
cream ice cream or honey ice cream
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Course; Dessert / Fruit
Cuisine; Austria / European

Honey ice cream

Honey ice cream

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Ingredients

Ingredients for 4–6 Serving

  • 1 cup 250 ml Heavy cream
  • ½ cup 125 ml Milk
  • 6 tbsp 125 g Honey
  • 4 Egg yolks

Instructions

  • Boil the heavy cream and milk.
  • Mix the egg yolks with honey and beat into the cream/milk mixture in a double boiler, until the mixture begins to thicken.
  • Sieve and place the cooled cream in the ice cream machine or freeze in a shallow pan, stirring occasionally.
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Course; Ice cream
Cuisine; Austria / European

Cream Ice Cream

Cream Ice Cream

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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.
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Course; Ice cream

Strawberry With Green Peppercorns And Grand Marnier

Strawberry With Green Peppercorns And Grand Marnier

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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.
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Course; Dessert / Fruit

Vanilla Saffron Ice Cream

Vanilla Saffron Ice Cream

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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.
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Course; Ice cream

Carpaccio Of Baby Pineapple With Coconut Pineapple Gratin

Carpaccio Of Baby Pineapple With Coconut Pineapple Gratin

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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.
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Course; Dessert / Fruit

Piña Colada Sorbet

Piña Colada Sorbet

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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).
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Course; Dessert

Figs In Coconut Batter With Currant Sauce

Figs In Coconut Batter With Currant Sauce

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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.
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Course; Dessert / Fruit