Recipes

Apricot Vanilla Dacquoise

Apricot Vanilla Dacquoise

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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.
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Course; Dessert

Strawberry Datschi On Iced Poppy Foam

Strawberry Datschi On Iced Poppy Foam

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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.
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Course; Dessert / Fruit

Chocolate Raspberry Triangles

Chocolate Raspberry Triangles

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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.
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Course; Chocolate / Dessert / Fruit

Orange Soup With Blueberries And Coconut Ravioli

Orange Soup With Blueberries And Coconut Ravioli

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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.
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Course; Dessert / Fruit / Soup

Coconut Soup With Cardamom Oranges And Maitai Sorbet

Coconut Soup With Cardamom Oranges And Maitai Sorbet

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Ingredients

Ingredients for 8 Servings

  • 2 cups 500 ml Coconut meat (out of a can or jar)
  • 7 tbsp Simple syrup
  • 1¼ cups 300 ml Lime juice
  • Zest of 1 lemon
  • 1¼ cups 300 ml Coconut liqueur
  • 4 Peppermint leaves finely chopped
  • 1 Handful of ice cubes
  • Peppermint leaves to garnish
  • Mai Tai sorbet

For the Cardamom Oranges

  • 2 Oranges whole
  • ⅔ cup 150 ml Water
  • 7 tbsp 100 ml Orange juice
  • ⅔ cup 150 g Granulated sugar
  • 2 tbsp plus 1 tsp 50 g Honey
  • 3 tbsp 4 cl Cointreau
  • 2 tbsp Cardamom ground

Instructions

  • Prepare the cardamom oranges the day before.
  • Cut the oranges into 2mm thick slices.
  • Bring water to boil with orange juice, granulated sugar, honey, and cardamom and reduce to half.
  • Flavor with Cointreau.
  • Lay the orange slices flat on a tray or plate and pour the mixture over them.
  • Cover with plastic wrap and let marinate for 24 hours.
  • For the coconut soup, mix together coconut meat, simple syrup, lime juice, lemon zest, coconut liqueur, peppermint, and ice cubes until all the ice is gone.
  • Before serving, froth with the mixer again.
  • Portion the coconut soup into deep dishes.
  • Drain the orange slices and lay them in the soup.
  • Add a scoop of the prepared Mai Tai sorbet to each and garnish with peppermint.
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Course; Dessert / Fruit / Soup

Mai Tai Sorbet

Mai Tai Sorbet

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Ingredients

Ingredients for 10–12 Servings

  • 1 cup 250 ml Orange juice, fresh squeezed
  • ⅓ cup 80 ml Lemon juice, fresh squeezed
  • ⅔ cup 150 g Granulated sugar
  • ¼ cup 50 ml Water
  • 3 tbsp 4 cl Cointreau
  • 3 tbsp 4 cl Brown rum
  • Lime peel cut into fine strips

Instructions

  • Boil the water with the granulated sugar to make a thick syrup
  • Mix with the other ingredients and place in the ice cream machine (or freezer, stirring repeatedly).
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Course; Dessert

Cold Melon Lime Soup With Honey Whipped Cream

Cold Melon Lime Soup With Honey Whipped Cream

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Ingredients

  • 2 Cantaloupes or honeydews
  • ¾ cup 180 g Granulated sugar
  • ⅔ cup 150 g Lime juice
  • 7 tbsp 100 ml Water
  • 2 Sheets gelatin
  • 5 tbsp Whipping cream
  • 1 tbsp Honey
  • Lime peel strips and Mint to garnish

Instructions

  • Halve the melons.
  • Remove the pits and scoop out 12 cherry sized melon balls.
  • Cut the rest of the melon meat away from the peel.
  • Boil the lime juice, sugar, and water.
  • Remove from heat.
  • Add cold water to the gelatin, remove excess water, and dissolve in the still-hot lime juice.
  • Mix in the melon meat with a mixer and then sieve.
  • Let chill.
  • Whip the cream while mixing with honey and chill until needing.
  • Fill deep dishes with the cold melon soup and place three melon balls and a dollop of honey whipped cream into each.
  • Garnish with lime peels and mint.

Notes & Wine Advice

This fruit dessert looks particularly decorative when served in the melon rinds. Of course, you must be very careful when scraping out the meat not to damage the rind.
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Course; Dessert / Fruit / Soup

Berry Gelatin With Amaretto

Berry Gelatin With Amaretto

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Ingredients

Ingredients for 8 Servings

  • 18 oz 500 g Raspberries
  • ¾ cup Simple syrup
  • 1¼ cups 300 ml Apple juice
  • 7 tbsp 100 ml Riesling (or another rich white wine)
  • 7 tbsp 100 ml Amaretto
  • 10 Sheets gelatin
  • For the Berry Mixture
  • 6 oz 180 g Raspberries
  • 3.5 oz 100 g Wild strawberries
  • 6 oz 180 g Blueberries
  • 2 oz 50 g Redcurrants

Garnish Recommendation:

  • yogurt lemon sauce or various sorbets

Instructions

  • Boil apple juice with Riesling and simple syrup.
  • Remove from heat and let cool for half an hour.
  • Mix in raspberries with an immersion blender and then sieve through cheesecloth without pressing, so that only clear juice comes through.
  • Warm about 200ml of this juice.
  • Add cold water to the gelatin, remove excess water, and dissolve in the warm juice.
  • Add to the rest of the juice with the amaretto.
  • Chill the single serving molds.
  • Stem and wash the berries and mix together.
  • Fill the forms with the cool, but still liquid, gelatin, just to cover the bottom.
  • Put a bit of the berry mixture into each.
  • Let stiffen in the refrigerator, and then fill more with gelatin and berries and let stiffen again.
  • Repeat until you have used all of the berries and gelatin.
  • Let cool for 4 hours.
  • Before serving, set the molds briefly in hot water and release the gelatin.

Notes & Wine Advice

If you do not have access to fresh, seasonal berries, you can use frozen berries. Before using, they must be thawed and patted dry.
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Course; Dessert / Fruit

Red Fruit Jelly

Red Fruit Jelly

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Ingredients

  • 1 cup 250 ml Apple juice
  • ⅓ cup 80 ml Orange juice
  • 5 oz 150 g Raspberries for the juice
  • ¼ cup 60 g Granulated sugar
  • 1 cup 250 ml Red wine
  • 1 Cinnamon stick
  • Pulp of 2 vanilla beans
  • ¼ cup 60 g Vanilla pudding mix
  • 10.5 oz 300 g Berries, according to taste (such as redcurrants, blackberries, raspberries)

Garnish Recommendation:

  • Pour cold vanilla sauce over the jelly or serve it on the side.

Instructions

  • Bring a little less than ½ cup (100 ml) of apple juice to boil with the orange juice, raspberries, granulated sugar, red wine, and cinnamon stick.
  • Let boil for a bit.
  • Pass through a fine sieve.
  • Add the scraped out vanilla bean pulp.
  • Mix the vanilla pudding mix with the rest of the apple juice.
  • Bring the red wine mixture to a boil once more and thicken with the vanilla pudding-apple juice.
  • Remove from heat and add berries.
  • Fill glasses or deep dishes with the fruit jelly and chill overnight.
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Course; Dessert / Fruit

Lavender Juice

Lavender Juice

Use: as a refreshing summer drink mixed with mineral water ((4 cl) lavender juice to (0.2l) mineral water) or champagne, or as flavoring
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Ingredients

Ingredients for about 1 Liter

  • 2½ cups 600 ml Water
  • 1¼ cups 320 g Granulated sugar
  • 2 tbsp 30 g Vanilla sugar
  • ½ oz 15 g Citric acid
  • 2 oz 65 g Lavender flowers and leaves

Instructions

  • Briefly boil water with granulated sugar, vanilla sugar, and citric acid and remove from heat.
  • Add the washed lavender and let cool.
  • Sieve, fill canning jars that have been rinsed with hot water, and close tightly.

Notes & Wine Advice

Make sure that you do not boil the lavender mixture, otherwise the juice will become bitter!
Use—as much as is possible for you—wild lavender, which thrives in higher regions and captivates with its distinct aroma, as opposed to cultured garden lavender.
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Course; Fruit / Juices