Recipes

Orange Slices With Sesame Wafers And Mint Sauce

Orange Slices With Sesame Wafers And Mint Sauce

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Ingredients

  • 4 Oranges whole
  • 3 tbsp 4 cl Grand Marnier
  • ¾ cup 100 g Confectioner’s sugar
  • 8 Sesame waffle leaves
  • Mint and confectioner’s sugar to garnish
  • For the Cream
  • 3 Egg yolks
  • ¼ cup 50 g Granulated sugar
  • 4 tsp 2 cl Grand Marnier
  • ¼ cup 6 cl Orange juice
  • 3 Sheets gelatin
  • 1 cup 250 ml Whipped cream
  • For the Mint Sauce
  • 4 Pears
  • ⅓ cup 80 g Granulated sugar
  • 3 tbsp 4 cl lemon juice
  • ½ Bundle peppermint
  • 3 tsp 4 cl Peppermint liqueur
  • Dash of salt

Instructions

  • Wash the oranges in hot water and dry well.
  • Cut off thin pieces of peel with a knife and cut them into fine strips.
  • Set aside in some cold water.
  • Pull apart the orange slices, collecting the juice.
  • Marinate the orange slices in Grand Marnier and confectioner’s sugar.
  • For the cream, beat egg yolks with granulated sugar in a double boiler until creamy.
  • Add water to the gelatin, remove excess water, and dissolve in slightly warmed orange juice and Grand Marnier.
  • Stir into the egg yolk mixture and beat until cold.
  • Before the mixture begins to gel, fold in the whipped cream.
  • Fill 4 small ring pans (about 2.
  • 5 in (6 cm) diameter) with the cream and chill for 3 hours.
  • For the mint sauce, peel, quarter, and core the pears.
  • Cook in lemon juice and granulated sugar until soft.
  • Blanch the mint in salt water and shock in ice water.
  • Add to the pears and mix everything well.
  • Pass through a fine sieve and season with peppermint liqueur.
  • Remove the cooled cream from the pans onto plates.
  • Lay a sesame waffle leaf on the cream.
  • Arrange orange slices on the leaf and then set another leaf on top.
  • Garnish with mint sauce, mint, orange peels, and confectioner’s sugar.

Notes & Wine Advice

Mint, Sweet & Sour
The English like to use it in sauces for lamb and beef. The Carinthians, on the other hand, swear that real Carinthian dumplings are not worthy of the name without mint. Most of all, next to lemon balm, mint is one of the most beloved herbs of confectioners. The refreshing scent (in the New Testament, mint is referred to simply as “sweet smelling”) covers so many sweets, and the menthol-like “peppery” taste goes perfectly not only with chocolate, but also with sorbets and fruit desserts. By the way, the flavor of fresh mint can also be achieved by using essential peppermint oil.
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Course; Dessert / Fruit

Merlot Cherries With Sour Cream Mousse

Merlot Cherries With Sour Cream Mousse

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Ingredients

Ingredients for 4–6 Servings

  • 35 oz 1 kg Sweet cherries
  • 2 cups 500 ml Merlot (can be replaced with another strong, aromatic red wine)
  • 1¼ cup 150 g Cherry marmalade
  • ¼ cup 80 g Honey
  • Juice of 2 oranges
  • 4 tsp 2 cl Kirsch
  • For the Sour Cream Mousse
  • 1¼ cup 300 ml Sour cream
  • Zest of 1 orange
  • 4 Sheets gelatin
  • ⅔ cup 80 g Confectioner’s sugar
  • 4 tsp 2 cl Kirsch
  • ¾ cup 200 ml Whipped cream

Instructions

  • Halve and pit the cherries.
  • Boil the merlot with the honey and reduce to half.
  • Boil the cherries for 3 minutes.
  • Add the cherry marmalade and orange juice and let come to a boil again.
  • Season with kirsch and chill.
  • For the mousse, mix sour cream with orange zest and confectioner’s sugar.
  • Add water to the gelatin, remove excess water, dissolve in warmed kirsch, and mix into the sour cream.
  • Fold in the whipped cream and chill the mousse.
  • Serve the merlot cherries in deep dishes with scoops of mousse on top.
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Course; Dessert / Fruit

Grenadine Pear With Pear Mousse And Elderberry Purée

Grenadine Pear With Pear Mousse And Elderberry Purée

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Ingredients

For the (pear Mousse

  • 1 Pear
  • ¼ cup 65 ml White wine
  • ¼ cup 50 g Sugar
  • 2 Egg yolks
  • ¼ cup 30 g Confectioner’s sugar
  • 2 Sheets gelatin
  • 3 tbsp 4 cl Poire Williams
  • ¼ cup 125 ml Whipped cream

Garnish Recommendation:

  • sour ice cream

Instructions

  • Boil the white wine, water, sugar, and grenadine.
  • Cook the peeled pears (with stems) in the liquid until they are soft and let them cool overnight in the mixture.
  • It is best to weight the pears with an overturned plate so that they are completely covered in the liquid.
  • For the mousse, peel and core the pears and slice into small pieces.
  • Cook until soft in white wine and sugar, blend, and sieve.
  • Dissolve the moistened gelatin in the still-warm pear purée.
  • Beat egg yolks and confectioner’s sugar in a double boiler until creamy.
  • Stir in the pear purée, fold in the whipped cream, and flavor with Poire Williams.
  • Chill for 1 hour.
  • Take out the grenadine pears and core them, leaving the pears whole.
  • Fill the pears with the mousse using a piping bag.
  • Portion out the prepared elderberry purée onto plates, set a mousse filled pear on each, and garnish with the rest of the mousse.

Notes & Wine Advice


Beautiful Grenadine
For every bartender, grenadine is like a liquid magic wand. This pomegranate syrup comes from the Caribbean islands of the same name, which lie south of St. Vincent. The main island is the tropical paradise of Granada. Like Campari, invented in 1867 in Milan’s Via Rastrelli, grenadine has become part of the world of pastries as well as cocktails, due to its pleasant flavor and luminous color. And here, it proves to be surprisingly child-friendly: in contrast to Campari, grenadine is alcohol free.
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Course; Fruit

Sour Ice Cream With Lime

Sour Ice Cream With Lime

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Ingredients

Ingredients for 6–7 Servings

  • 2 cups 500 ml Sour cream
  • ⅔ cup 150 g Granulated sugar
  • ¼ cup 50 ml Water
  • Juice and peel of 2 limes

Instructions

  • First, wash the limes in hot water, rub dry with a towel, and wash again.
  • Cut the peel off in thin strips, or use a zester.
  • Squeeze out the juice.
  • Heat the water with the sugar, until the sugar dissolves.
  • Stir into the cream.
  • Finally, stir in the lime zest and lime juice.
  • Place in the ice cream machine or freeze in a shallow pan, stirring occasionally.
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Course; Ice cream

Elderberry Purée

Elderberry Purée

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Ingredients

  • 1 cup 250 ml Red wine
  • 7 tbsp 100 g Sugar
  • 2 tbsp Honey
  • 1 Cinnamon stick
  • 1 tbsp ½ kl Ground ginger
  • 5 oz 150 g Elderberries
  • 4 tbsp Applesauce or 2 apples cut into cubes
  • 1 tbsp cornstarch

Instructions

  • Boil red wine with the sugar, honey, and cinnamon stick.
  • Add the elderberries and boil down slowly for about 15 minutes.
  • After 10 minutes, mix in the applesauce or cubed apples.
  • Mix cornstarch with some cold water at your discretion and thicken the purée with it.
  • Finally, season with ginger.
  • Use: as an addition to quark desserts or kaiserschmarren

Notes & Wine Advice

Use elderberry season to prepare a larger amount of elderberry purée. It can be frozen without a problem and used in the winter for a fruity change of pace.
Beware of snacking on elderberries as you pick them in late summer. Raw, they contain a toxic substance that causes nausea and headache, but it is safe after being heated over 212 °F (100 °C)
Wild Hunt for Love
The wood of the European Black Elderberry (Sambucus nigra) is entwined in many legends. In pagan times, the elder or “Holder” was the seat of the Goddess Freia, also called Holder, Holla, or Holle. She was honored and feared as the goddess of love as well at the leader of the ghostly Wild Hunt. The berry-like elder fruits, which are rich in vitamins and minerals, are very useful in sweet cooking as well as in the farmer’s pantry. The Austrian variety known as Haschberg are particularly aromatic.
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Course; Fruit

White Truffles With Grand Marnier

White Truffles With Grand Marnier

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Ingredients

Ingredients for about 120 Pieces

  • ¾ cup 200 ml Heavy cream
  • 5 tbsp 70 g Butter
  • 50 g Glucose syrup or simple syrup,
  • 17.5 oz 500 g White couverture chocolate
  • ⅔ cup 160 ml Grand Marnier
  • 120 White chocolate truffle shells small, hollow chocolate balls
  • About 17.5 oz 500 g White couverture chocolate for dipping

Instructions

  • Boil the heavy cream, butter, and glucose syrup briefly and then remove from heat.
  • Chop up the white chocolate and melt in the cream.
  • Flavor with Grand Marnier.
  • Let cool.
  • (It should not be warmer than 82–86 °F (28–30 °C), otherwise the truffle shells will melt!
  • ) Using a piping bag fitted with a round nozzle, fill the truffle shells and let them cool overnight.
  • Melt the white chocolate and let cool.
  • Using a parchment paper cone, fill the shells to the top, creating a cover over the hole.
  • Chill for 1 hour.
  • Using a fork, dip the truffles in the rest of the chocolate.
  • Place on a glazing rack and roll them around to create a pattern.
  • Place on parchment paper and let harden.
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Course; Dessert

Butter Truffles

Butter Truffles

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Ingredients

  • ⅔ cup 150 ml Heavy cream
  • ¼ cup 60g Granulated sugar Dash of salt
  • 2 tsp 10g Vanilla sugar
  • 9 oz 200g Dark couverture chocolate, chopped
  • 9 oz 250g Milk couverture chocolate, chopped
  • 2 sticks plus I½ tbsp 250g Butter
  • About 5 oz 150g Dark couverture chocolate for dipping
  • Cocoa powder to coat

Instructions

  • Boil the heavy cream with sugar, salt, and vanilla sugar and stir in the chopped up chocolate.
  • Remove from heat and let cool.
  • Cream the butter and slowly stir into the chocolate.
  • Line a baking sheet with parchment paper.
  • Using a piping bag fitted with a round nozzle, make balls on the paper.
  • Chill and let harden.
  • Before glazing, let them sit at room temperature for a short time.
  • Melt the dark chocolate, let cool, dip the truffles using a fork, and let excess drip off.
  • Roll in cocoa powder and shake off excess.
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Course; Dessert

Plums In Gelatin With Poppy Ice Cream And Plum Foam

Plums In Gelatin With Poppy Ice Cream And Plum Foam

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Ingredients

  • 200 g PLums
  • 7 tbsp 100 ml Red wine
  • ¼ cup 50 g Granulated sugar
  • 3 Sheets gelatin
  • 2 tsp 1 cl Armagnac
  • 2 tsp 1 cl Slivovitz
  • Plum foam ½ recipe

For the Poppy Ice Cream

  • Basic vanilla ice cream ½ recipe
  • ¾ oz 20 g Poppy seeds, ground

Instructions

  • Half and pit the plums.
  • Boil red wine with granulated sugar.
  • Add the plums and let cook several minutes, until soft.
  • Strain and collect the juice.
  • Add water to gelatin, remove excess, and dissolved gelatin in the juice.
  • Flavor with Armagnac and slivovitz.
  • Now fill cold rinsed single serving molds with the liquid and plums and chill for 3 hours.
  • Prepare the vanilla ice cream according to the recipe.
  • Mix with poppy seed and freeze in the ice cream machine.
  • Prepare the plum foam according to the recipe.
  • Dip the molds briefly in hot water and overturn one onto each place.
  • Add a scoop of poppy ice cream and the plum foam on top
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Course; Dessert

Vanilla Ice Cream from Toni Mörward

Vanilla Ice Cream from Toni Mörward

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Ingredients

Ingredients for 12–14 Servings

  • 2 cups 500 ml Milk
  • 2 cups 500 ml Heavy cream
  • ¾ cup 160 g Granulated sugar
  • 3 Vanilla beans
  • 6 Egg yolks
  • 4 Eggs

Instructions

  • Boil the milk, heavy cream, halved vanilla beans, 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 stir in to the eggs, 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.
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Course; Ice cream

Plum Foam

Plum Foam

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Ingredients

Ingredients for 10 Servings

  • 35 oz 1 kg Plums
  • ¼ cup 160g Granulated sugar
  • 7 tbsp 100 ml Red wine
  • 6 Sheets gelatin

Instructions

  • Pit and halve the plums and boil them in red wine and granulated sugar for several minutes.
  • Purée with an immersion blender and then sieve.
  • Add water to the gelatin, remove excess, and stir in.
  • Let firm in the refrigerator.
  • Whisk smooth and fill a 1 quart cream whipper.
  • Screw in two chargers and shake well.
  • Place in the refrigerator for several hours.
  • Before foaming, shake well with the whipper upside down.
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Course; Dessert