Recipes

Marinated Peaches With Campari Sabayon

Marinated Peaches With Campari Sabayon

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Ingredients

  • 3 –4 Peaches
  • Confectioner’s sugar
  • 4 tsp 2 cl Grappa
  • Splash of grenadine
  • Juice of ¼ lemon
  • Mint cut into fine strips
  • Mint Leaves to garnish

For the Campari Sabayon

Instructions

  • Cut the peaches into thin slices and marinate in grappa grenadine, lemon juice, mint strips, and confectioner’s sugar.
  • Arrange in a rosette on a plate.
  • For the Campari sabayon cream the egg yolks with sugar and beat in a double boiler until the mixture binds together and forms a solid, airy foam.
  • Add cold water to the gelatin, remove excess, and dissolve gelatin in the foam.
  • Continue mixing the foam in a cold water bath.
  • Season with orange zest, Campari, and orange juice.
  • Sweeten the whipped cream slightly with confectioner’s sugar and fold into the Campari foam before serving.
  • Serve the Campari sabayon over the peaches and garnish with mint leaves.

Notes & Wine Advice

Garnish Recommendation: Bellini sorbet
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Course; Fruit

Bellini sorbet

Bellini sorbet

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Ingredients

Ingredients for 6–8 Servings

  • 9 oz 250 g Peach purée (sieved peaches)
  • 3.5 oz Simple syrup
  • Juice of ½ lemon
  • 4 tsp 2 cl Grappa
  • ⅓ cup 8 cl Champagne
  • Champagne to serve

Instructions

  • Mix all the ingredients together well, sieve, and place in the ice cream machine (or freezer, stirring repeatedly).
  • To serve the sorbet, pour champagne over each scoop in a chilled glass.
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Course; Dessert / Fruit

Strawberries In Champagne Gelatin With Elderflower Mousse And Strawberry Foam

Strawberries In Champagne Gelatin With Elderflower Mousse And Strawberry Foam

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Ingredients

Ingredients for12 Servings

  • 10.5 oz 300 g Strawberries
  • 1⅔ cups 400 ml Sparkling wine (preferably chardonnay)
  • ⅔ cup 150 ml Apple juice
  • 3 tbsp 4 cl lemon juice
  • ⅓ cup 80 g Granulated sugar
  • 5 Sheets gelatin
  • Strawberry foam

For the Elderflower Mousse

  • 1⅔ cups 400 ml Elderflower juice , or use ready-made juice
  • 4 Sheets gelatin
  • ½ cup 120 ml Whipped cream
  • 2 Egg whites
  • ¼ cup 50 g Granulated sugar

Instructions

  • Wash and quarter the strawberries.
  • Bring the sparkling wine to boil with apple juice, lemon juice, and granulated sugar and then remove from heat.
  • Add cold water to the gelatin, remove excess and dissolve the gelatin in the still warm wine mixture.
  • Cool, letting the liquid almost gel.
  • Put the quartered strawberries in wide glasses (whisky tumblers work best) and cover with the still liquid gelatin.
  • Chill for 1 hour.
  • For the mousse, add water to the gelatin, remove excess water, and dissolve in a bit of elderflower juice in a double boiler.
  • Stir into the rest of the elderflower juice.
  • Stir in a mixing bowl over ice until the liquid begins to gel.
  • Fold in the whipped cream.
  • Beat the egg whites, add granulated sugar, and beat to stiff peaks.
  • Fold in.
  • Add the mousse on top of the solid gelatin and chill again.
  • Prepare the strawberry foam according to the recipe and foam on top of the mousse with a whipped cream dispenser.

Notes & Wine Advice

Garnish Recommendation: strawberries with stems and mint
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Course; Fruit

A New Peach Melba

A New Peach Melba

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Ingredients

Ingredients for 10 Servings

  • 5 Peaches
  • 1⅔ cups 400 ml Sauvignon blanc (or another strong white wine)
  • ⅔ cup 150 ml Water
  • Juice of 1 lemon
  • 7 tbsp 100 g Granulated sugar
  • 2 tbsp plus 1 tsp 50 g Honey
  • 3 tbsp 4 cl Peach liqueur
  • Dash of salt
  • 1⅔ cups 200 g Raspberry marmalade
  • 9 oz 250 g Raspberries
  • 7 oz 200 g Dark couverture chocolate

For the Cake Base

For the Vanilla Cream

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Blanch the peaches briefly in salt water, shock in ice water, and peel.
  • Halve and pit.
  • Bring the sauvignon blanc to boil with water, lemon juice, granulated sugar, and honey.
  • Add the peaches and cook until soft.
  • Take the peaches out and set aside.
  • Season the liquid with peach liqueur and boil slowly, until it is thick and syrupy.
  • Beat the eggs with granulated sugar and salt until thick and creamy.
  • Sieve the flour and cornstarch and fold into the egg.
  • Spread on a baking sheet lined with parchment paper and bake for 6 minutes.
  • Overturn onto a cloth sprinkled with confectioner’s sugar and carefully pull away the parchment paper.
  • Cut out circles (about 3 in (7.
  • 5 cm) diameter) with a cookie cutter and place in pans of the same size.
  • Brush with warm raspberry marmalade and place the raspberries on top.
  • Halve the vanilla bean and boil it in milk.
  • Remove from heat and let sit.
  • Beat the egg yolks with granulated sugar in a double boiler until creamy.
  • Remove the vanilla bean and scrape the pulp into the milk.
  • Dissolve the moistened gelatin in the warm milk and then pour into the egg yolk mixture.
  • Continue beating in double boiler until the mixture begins to thicken.
  • You can tell when it is ready because when you blow on the cream while it is coating the cooking spoon, rings will appear that are reminiscent of a rose.
  • Beat in an ice bath until cool.
  • Fold in the whipped cream.
  • Fill the forms and freeze for 2 hours.
  • Remove from the forms.
  • Cut ten 1½x8 in (4×20 cm) strips of parchment paper.
  • Melt the chocolate in a bain-marie.
  • Brush the paper strips thinly with the chocolate and wrap each tartlet with a strip, chocolate side in.
  • Let harden in the refrigerator and pull off the paper.
  • Cut the peaches into fine slices, but keep them all together in the original shape.
  • Set a peach half on top of each and pour the cooled syrup on top.
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Course; Fruit

Blackberries On A Honey Cream Roulade

Blackberries On A Honey Cream Roulade

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Ingredients

Ingredients for 8 Servings

  • 4 Egg whites
  • ⅓ cup 80 g Granulated sugar
  • 4 Egg yolks
  • Vanilla sugar
  • lemon zest
  • Salt
  • ½ cup 80 g Whole wheat flour
  • 1¼ cups 150 g Apricot marmalade
  • Coconut flakes
  • 7 oz 200 g Blackberries
  • White couverture chocolate
  • Mint and white chocolate shavings to garnish

For the Honey Cream

Instructions

  • For the honey cream, mix yogurt with honey.
  • Add cold water to the gelatin.
  • Warm the lemon and orange juice and dissolve the gelatin in it.
  • Mix with the yogurt.
  • As soon as the mixture begins to gel, fold in the whipped cream.
  • Chill.
  • For the cake, preheat the oven to 350 °F (180 °C).
  • Beat egg whites to stiff peaks with granulated sugar.
  • Slowly mix in the yolks, and then fold in the salt, vanilla sugar, and lemon zest.
  • Finally, carefully fold in the sifted flour.
  • Spread on a baking sheet lined with parchment paper.
  • Bake for 10–15 minutes, until golden brown.
  • Let the cake cool, then halve lengthwise.
  • Spread the honey cream on the cake base, roll up, and chill.
  • Then brush the roulades with apricot marmalade and roll in coconut flakes.
  • Slice and arrange the roulades.
  • Melt the white chocolate in a bain-marie and “glue” the blackberries to the roulades with it.
  • Garnish with mint and white chocolate shavings.

Notes & Wine Advice

Garnish Recommendation: Raspberry purée and yogurt lemon sauce
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Course; Fruit

Raspberry Purée

Raspberry Purée

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Ingredients

  • 35 oz 1 kg Raspberries
  • 9 oz simple syrup based on the sweetness of the berries
  • ¼ cup Raspberry liqueur
  • Zest of 1 orange
  • Dash of ground ginger

Instructions

  • Wash the raspberries and purée with the syrup and orange zest.
  • Pass through a fine sieve and flavor with raspberry liqueur and ginger.

Notes & Wine Advice

The Sweetest Rose
Of all the fruits in the rose family, the raspberry (Rubus idaeus) is without a doubt the sweetest and most enticing. Wild raspberries were already served as food for people by the Neolithic Age, but they have only been cultivated in gardens since the Middle Ages. The particularly flavorful raspberries that are common today first appeared in the Renaissance. But in Europe, they only grew a few kinds of raspberries, whereas in Asia, thought to be the origin of the raspberry, more than two hundred kinds were known.
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Course; Fruit

Nectarine Brittle Pâte With Redcurrants

Nectarine Brittle Pâte With Redcurrants

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Ingredients

Ingredients for 8 Servings

  • 8 Wafers about 2 ½ in (6 cm diameter)
  • 3 Nectarines
  • 3.5 oz Nectarine purée follow peach purée recipe,
  • 3 tbsp 4 cl Peach liqueur
  • 4 tsp 2 cl lemon juice
  • 3 tbsp Simple syrup
  • 3 Sheets gelatin
  • 14 oz 400 g Dark couverture chocolate
  • Brittle crumbs
  • 7 oz 200 g Redcurrants
  • ¼ cup 50 ml Redcurrant juice
  • 4 tsp 30 g Honey
  • About 10.5 oz 300 g Cream ice cream or white chocolate ice cream
  • Mint to garnish

For the Brittle Cream

  • 1¼ oz 35 g Dark couverture chocolate
  • 1¾ oz 50 g Milk couverture chocolate
  • ¼ cup 50 ml Milk
  • 1½ tbsp 20 g Butter
  • .5 oz 15 g Brittle (see p. 36)

Instructions

  • Place each wafer in the same sized mold.
  • For the brittle cream, chop up the chocolates and melt them together in a bain-marie.
  • Mix in milk and butter.
  • Homogenize with an immersion blender, i.
  • e.
  • mix for 5 minutes without letting air in (keep the mixer submerged!
  • ).
  • Finally, mix in the brittle, fill the molds, and chill for 2 hours.
  • In the meantime, cut the nectarines into small cubes.
  • Add cold water to the gelatin.
  • Warm the peach liqueur, lemon juice, and simple syrup.
  • Remove excess water from the gelatin, dissolve in the liqueur mixture, and then stir into the nectarine purée.
  • Add the nectarine cubes.
  • Add this mixture to the molds and chill for about 4–5 hours.
  • Remove the tartlets from the molds.
  • Melt the dark chocolate in a bain-marie.
  • First dip the lower half of the tartlets in the chocolate, then in the brittle crumbs, and set on parchment paper.
  • Boil the redcurrant juice with honey.
  • Remove from heat, let cool, and mix in crushed redcurrants.
  • In the middle of each dish, place a tartlet, surround with the redcurrants, and place cream ice cream or white chocolate ice cream on top.
  • Garnish with mint
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Course; Fruit
Cuisine; Austria / European

Passion Fruit Terrine With Fried Strawberries

Passion Fruit Terrine With Fried Strawberries

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Ingredients

Ingredients for 12 Servings

For the Passion Fruit Mousse

For the Yogurt Mousse

  • ⅔ cup 150 ml Yogurt
  • ¼ cup 30 g Confectioner’s sugar
  • 4 tsp 2 cl Cointreau
  • 4 tsp 2 cl Orange juice
  • 3 Sheets gelatin
  • ⅔ cup 150 ml Whipped cream

For the Fried Strawberries

  • 12 Strawberries with stems
  • 6 tbsp 50 g Flour
  • Dash of salt
  • ½ tbsp Confectioner’s sugar
  • 2 tsp 1 cl Sunflower oil
  • 1 Egg yolk
  • ¼ cup 50 ml White wine
  • 2 tsp 1 cl Strawberry liqueur
  • 1 Egg white
  • 4 tsp 20 g Granulated sugar
  • Strawberry purée
  • Confectioner’s sugar and
  • Mint to garnish
  • Oil for frying

Instructions

  • For the passion fruit mousse, add cold water to the gelatin.
  • Warm about 100ml of passion fruit juice.
  • Remove excess water from the gelatin, dissolve in the juice, and then add to the rest of the passion fruit juice.
  • Flavor with Cointreau and mix over an ice bath until the juice begins to gel slightly.
  • Beat the egg white to stiff peaks with the granulated sugar and fold in along with the whipped cream.
  • Fill the terrine mold with the mousse and chill for 1 hour.
  • For the yogurt mousse, mix yogurt with confectioner’s sugar.
  • Warm Cointreau and orange juice.
  • Dissolve the moistened gelatin in it.
  • Mix into the yogurt.
  • Fold in the whipped cream.
  • Spread the yogurt mousse on top of the passion fruit mousse and chill for another 3 hours.
  • For the batter, mix flour, salt, sugar, and oil.
  • Mix in the egg yolks.
  • Add the white wine and strawberry liqueur and mix everything to a smooth batter.
  • Beat egg whites to stiff peaks with sugar and fold into the batter.
  • In a small, deep pan, heat a good amount of oil.
  • Hold the washed strawberries by the stem or on a toothpick, dip into the batter, then fry until golden.
  • Let drain well on paper towels.
  • Remove the terrine from the mold and portion onto places.
  • Surround each with strawberry purée and place a halved strawberry on top.
  • Garnish with confectioner’s sugar and mint.
  • Garnish Recommendation: add nougat ice cream (see p.
  • or coconut ice cream (see p.
  • 354)
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Course; Fruit
Cuisine; Austria / European

Blueberry Buttermilk Tartlets With Apricots

Blueberry Buttermilk Tartlets With Apricots

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Ingredients

Ingredients for 8 Servings

  • 14 oz Basic pâte brisée dough
  • 7 oz 200 g Blueberries
  • 9 oz Preserved apricots
  • Blueberry sauce
  • Confectioner’s sugar for dusting
  • Mint to garnish
  • Butter for the pans

For the Buttermilk Mousse

  • 1 cup 250 ml Buttermilk
  • 2 tbsp 40 g Honey
  • 6 tbsp 50 g Confectioner’s sugar
  • Salt
  • Zest of 1 orange
  • 3 Sheets gelatin
  • ¾ 200 ml Whipped cream

Instructions

  • Preheat oven to 340 °F (170 °C).
  • Prepare the basic pâte brisée dough.
  • Roll the dough out 3–4mm thick and poke several times with a fork.
  • Cut out circles of the right size to line the buttered tartlet pans.
  • Place the pans on a baking sheet and bake for about 8–10 minutes.
  • Remove tartlets from the pans and let cool.
  • For the mousse, mix buttermilk with honey, confectioner’s sugar, and orange zest.
  • Add water to the gelatin, remove excess water, and dissolve in warmed orange juice.
  • Add to the buttermilk mixture.
  • Stir in an ice water bath until the liquid begins to gel slightly, then fold in the whipped cream.
  • Fill the tartlets with mousse and chill.
  • Place blueberries on top of each tart.
  • Pour blueberry sauce onto each plate and place a tart in the middle.
  • Garnish with preserved apricots and mint and dust with confectioner’s sugar.
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Course; Fruit / Tarts
Cuisine; Austria / European

Yogurt Lemon Sauce

Yogurt Lemon Sauce

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Ingredients

  • 2 cups 500 ml Whole milk yogurt
  • 1 cup 120 g Confectioner’s sugar
  • ⅓ cup 8 cl Lemon juice
  • Zest of 2 lemons fine
  • 4 tbsp Whipped cream

Instructions

  • Mix all ingredients together.
  • Fold in the whipped cream before serving.

Notes & Wine Advice

The Sour Charm of the Lemon Trees
The fruit of the lemon tree is most useful in the sweet kitchen exactly because of its natural sourness. Its juice it found in creams, gelatin, sorbets, and ice cream. Its peel flavors many dishes; succade (candied lemon peel) is an irreplaceable baking ingredient. It is the same for its relative, the lime. Unlike the lemon, the lime is seedless and possesses a finer, delicately bitter flavor that ensures it a special place in the modern dessert kitchen.
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Course; Fruit / Sauce
Cuisine; Austria / European