Recipes

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

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