Recipes

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

Jellied Sparkling Chardonnay Soup With Blueberries And Lemon Basil Sorbet

Jellied Sparkling Chardonnay Soup With Blueberries And Lemon Basil Sorbet

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Ingredients

Ingredients for 6 Servings

  • 3 cups 750 ml Sparkling chardonnay
  • 7 tbsp 100 ml Savagnin blanc (or another rich white wine)
  • ⅔ cup Elderflower juice
  • ⅔ cup 150 ml Apple juice
  • ¼ cup 60 g Granulated sugar
  • 4 tsp 2 cl Lemon juice
  • 3 Sheets gelatin
  • ⅓ cup 8 cl Cointreau
  • 9 oz 250 g Blueberries
  • Mint to garnish
  • 10.5 oz 300 g Lemon basil sorbet

Garnish Recommendation:

  • sesame waffles

Instructions

  • Bring the savagnin blanc to a boil with the elderflower juice, apple juice, lemon juice, and granulated sugar.
  • Remove from heat.
  • Add water to the gelatin, remove excess water and dissolve in the still hot liquid.
  • Add sparkling chardonnay and Cointreau and set in a cool place.
  • Stir until smooth and fill deep dishes.
  • Place a scoop of the prepared sorbet in the middle of each.
  • Garnish with blueberries and mint.

Notes & Wine Advice

Although sparkling chardonnay is without a doubt the best option for this fine dish, you can also use other sparkling wines without a problem.
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Course; Dessert / Fruit

Elderflower Juice

Elderflower Juice

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Ingredients

  • 8½ cups 2l Water
  • 2¼ cups 500 g Granulated sugar
  • 1 Lemon
  • 15 Elderflowers
  • 3 tbsp 4 cl lemon juice
  • 3 tbsp 40 g Granulated sugar for caramelizing
  • 2 tbsp 6 cl Vinegar

Instructions

  • the liquid along with the elderflowers.
  • Cover and chill for 2 days.
  • Pour through a fine sieve or coffee filter.
  • Melt the over granulated sugar to a light caramel and deglaze with lemon juice and vinegar.
  • As soon as the caramel has dissolved, add to the elderflower juice.
  • Fill canning jars that have been rinsed with hot water and close tightly.
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Course; Juices

Muscat Grapes In Gelatin With Muscatel Sabayon

Muscat Grapes In Gelatin With Muscatel Sabayon

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Ingredients

Ingredients for 6 Servings

  • 10.5 oz 300 g Muscat grapes
  • ¾ cup 200 ml Muscatel
  • 7 tbsp 100ml Sparkling wine, preferably chardonnay
  • 7 tbsp 100ml White grape juice
  • ¼ cup 60 g Sugar
  • 4 Sheets gelatin
  • Confectioner’s sugar for dusting
  • Mint and grapes to garnish

For the Muscatel Sabayon

  • 3 Egg yolks
  • ⅓ cup 80 g Sugar
  • ½ cup 125 ml Muscatel
  • 4 tsp 2 cl Grappa

Instructions

  • Wash and pit the grapes.
  • Bring the sparkling wine, muscatel, grape juice, and sugar to a boil and then remove from heat.
  • Add water to the gelatin, remove excess water, and dissolve in the still-warm wine mixture.
  • Rinse the single serving molds with cold water.
  • First pour in some gelatin, let it set, then place several grapes in the mold.
  • Repeat until you have used up all your ingredients.
  • Always let set in between, so that the grapes do not float to the top.
  • Set in a cool place.
  • For the sabayon, mix the egg yolks with the sugar and muscatel, then beat until foamy in a bain-marie.
  • Season with grappa and beat well once more.
  • Dip the gelatin molds briefly in hot water, overturn onto plates, and pour sabayon around each one.
  • Garnish with mint, confectioner’s sugar, and several grapes.

Notes & Wine Advice

How Did the Muscat get in the Muscatel?

It is the oldest variety of grape in the world; the Muscat was known to the ancient Greeks and Phoenicians. The knights of the Nibelungen Saga spoke of it with such great joy that it is still known in some places as “Nibelungen wine.”
Today, the Muscat grape provides material for noble wines as well as sweet table grapes. Its name comes from its irresistible aroma, which bewitches insects most of all. It was reason enough for the ancient Romans to name the wine after the fly (musca).
The muscatel grape has been found in Austria, specifically Wachau, since 1400. It can be put to use in the sweet kitchen in its fruity, aromatic, tart varieties, depending on the desired taste, or as a high quality Prädikatswein.
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Course; Dessert / Fruit

Burgundy Pears In Bavarian Cream

Burgundy Pears In Bavarian Cream

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Ingredients

Ingredients for12 Servings, i.e. 2 Triangle Pans of 24 oz (700 ml) Volume

  • ⅔ cup 150 ml Red wine (preferably burgundy)
  • ½ cup 110 ml Apple juice
  • ¼ cup 50 g Granulated sugar
  • 4 tsp 2 cl Poire Williams
  • 4 Sheets gelatin
  • 9 oz 250 g Pears, peeled and cut into slices

For the Bavarian Cream

  • 5 Egg yolks
  • ½ cup 120 g Granulated sugar
  • 1 Vanilla bean
  • 2 tbsp 3 cl Kirsch
  • 5 Sheets gelatin
  • 3 cups 450 ml Whipped cream

Garnish Recommendation:

  • preserved dried pears and plums

Instructions

  • Bring the red wine, apple juice, and granulated sugar to a boil with the pear slices.
  • Remove the pears from the liquid, dissolve the gelatin in it, and season with Poire Williams.
  • Fill the triangular pans about halfway with pears and liquid and chill for 3 hours.
  • Cut the firm pear gelatin out of the molds, place on a sheet lined with parchment paper, and chill again.
  • Wash and dry the pans.
  • For the Bavarian cream, halve the vanilla bean and scrape out the pulp.
  • Beat the egg yolks with the sugar and vanilla pulp in a double boiler until thick and foamy, then beat until cold in an ice bath.
  • Add water to the gelatin and remove excess water.
  • Dissolve it in slightly warmed kirsch and stir into the egg yolks.
  • Finally, fold in the whipped cream, which should not be too firm.
  • Fill the pans with half of the Bavarian cream.
  • Press the burgundy pears point down into the forms and fill with the rest of the Bavarian cream.
  • Thus it becomes a triangle within a triangle!
  • Chill for 3 more hours.

Notes & Wine Advice

If you do not have triangular pans, it would not change the taste at all to use a terrine.
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Course; Dessert / Fruit