Recipes
Wild Strawberries With Mint Gelatin
Wild Strawberries With Mint Gelatin
Ingredients
- 1â…” cup 400 ml Champagne (or dry sparkling wine)
- 1 Small bundle of mint
- Juice of 3 lemons
- 5 tbsp Granulated sugar
- 3 Sheets gelatin
- 10.5 oz 300 g Wild strawberries
- Confectioner’s sugar for dusting
- Mint leaves to garnish
Instructions
- Wash the mint, let drip, and pull off the leaves.
- Boil with champagne, lemon juice, and sugar, let cool, and let steep for a day in the refrigerator, covered.
- Warm slightly, sieve, and stir in moistened gelatin.
- Stir over ice until cold.
- Sort the wild strawberries and place on chilled plates.
- Cover with mint gelatin, dust with confectioner’s sugar, and garnish with mint leaves.
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Berries With Honey Ice Cream Sauce
Berries With Honey Ice Cream Sauce
Ingredients
Ingredients for 4–6 Serving
- 1 cup 250 ml Milk
- 1 cup 250 ml Heavy cream
- ¾ cup 250 g Honey
- 4 Egg yolks
- 2 Eggs
- 1 cup 250 ml Whipped cream
- 7 tbsp 100 ml Champagne (or dry sparkling wine)
- About 1.25 lbs 600 g berries according to taste (such as wild strawberries, raspberries, blackberries, etc.)
- 1 tsp Confectioner’s sugar
- 3.5 oz 100 g Couverture chocolate
- Mint leaves to garnish
Instructions
- For the honey ice cream sauce, boil milk, cream, and half of the honey.
- Beat the egg yolks, eggs, and the rest of the honey.
- Mix in the hot milk mixture, stirring constantly.
- Whisk the liquid in a bain-marie until the consistency becomes thicker.
- Let cool and freeze in an ice cream machine.
- Add the whipped cream while it is freezing.
- Let the ice cream sit at room temperature for a short time.
- Mix with champagne just before serving.
- Sieve about 5 tbsp of the berries and mix this purée with the rest of the berries and the confectioner’s sugar.
- Warm the chocolate, fill a small paper cone or piping bag, and pipe onto plates decoratively, such as in a leaf shape.
- Place the honey ice cream sauce and marinated berries on the plates and garnish with mint leaves.
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Prickly Pear With Raspberries And Almond Foam
Prickly Pear With Raspberries And Almond Foam
Ingredients
- 7 tsp 100 ml Almond milk (reduced milk with almonds soaked in it for ½ a day, can be replaced with heavy cream flavored with almond oil)
- ½ cup Double cream can be replaced with equal parts mascarpone and heavy cream
- 4¼ cups 550 g Confectioner’s sugar
- 4 Prickly pears
- 7 oz 200 g Raspberries
Instructions
- Mix together the almond milk, double cream, and confectioner’s sugar.
- Fold in the whipped cream.
- Halve the prickly pears and spoon out the meat.
- Place some almond foam on plates and some in the prickly pears halves.
- Place raspberries on top and the meat of the prickly pear next to it.
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Lime Cream With Kiwi
Lime Cream With Kiwi
Ingredients
Ingredients for 6–8 Servings
- ¼ cup 60 g Granulated sugar to caramelize
- ¼ cup 6 cl Lime juice
- 2 Sheets gelatin
- 7 tbsp 100 ml Yogurt for the cream
- 2 –3 Egg whites
- About 1 tbsp granulated sugar for the egg whites
- 2 –3 tbsp whipped cream
- 8 –10 Medium sized kiwis
- 2 tbsp Simple syrup see p. 40
- 1 tbsp Bacardi rum
- ½ cup 125 ml Yogurt to garnish
- 1 –2 Sprigs of mint to garnish
- Butter for the molds
- Confectioner’s sugar for dusting
Instructions
- Cook the sugar with â…“ of the lime juice to a light brown caramel.
- Deglaze with the rest of the lime juice.
- Add cold water to the gelatin, remove excess, and dissolve in the caramel.
- Stir in the yogurt and sieve the mixture.
- Stir over ice until cold.
- Beat the egg whites to firm peaks with sugar and fold into the cooled mixture.
- Finally, fold in the softly whipped cream.
- Fill lightly buttered molds with the lime cream and chill for 1–2 hours.
- Cut the peeled kiwis into thin slices—set one aside to garnish— and marinate for about 1 hour in simple syrup and Bacardi.
- Sieve the set aside kiwi with the seeds and mix with yogurt.
- Set the cream forms briefly in hot water and place the creams in the middle of plates.
- Place the drained kiwi slices around them and spoon some kiwi yogurt over the lime cream.
- Garnish with mint and dust lightly with confectioner’s sugar.
Notes & Wine Advice
Don’t use kiwis that are too ripe, otherwise the typical sour taste of kiwi will be lost.
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Sweet Woodruff Cream With Lime Sauce
Sweet Woodruff Cream With Lime Sauce
Ingredients
Ingredients for 8 Servings
For the Lime Sauce
- â…“ cup 80 g Granulated sugar
- 4¼ tbsp 60 g Butter
- 4 tbsp Lime juice
- 1 Egg yolk
Instructions
- Remove the sweet woodruff from the stems and boil for 1–3 minutes in milk.
- Pour through a sieve and dissolve moistened, wrung out gelatin in the milk.
- Cream the egg yolks, eggs, and sugar and pour the milk in slowly while stirring constantly.
- Stir until cool.
- Mince the woodruff and fold in with whipped cream.
- Fill molds and chill for 3 hours.
- For the lime sauce, cook butter and sugar to medium brown caramel while stirring.
- Stir in half of the lime juice a spoonful at a time.
- Mix the hot liquid with the egg yolks in a blender and then mix in the rests of the lime juice.
- Place the molds briefly in hot water.
- Place lime sauce on each plate and a sweet woodruff cream on top.
- Garnish with woodruff and mint.
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Bartlett Pear Charlotte
Bartlett Pear Charlotte
Ingredients
Ingredients for 5 Servings
- 2 lbs 1k g Bartlett pears, fully ripe
- 4¼ cup 1l Simple syrup (see p. 40)
- ½ cup 125 ml White wine
- ¾ cup 200 ml Champagne (or dry sparkling wine)
- Juice of 1 lemon
- 1 Sheet gelatin
- 2 tbsp Pear brandy
- 2 Egg whites
- 1 tbsp Granulated sugar
- Mint leaves to garnish
For the Blackcurrant Sauce
- 4.5 lbs 2000 g Blackcurrants, crushed
- 4 tbsp Sugar
- 3 tbsp Blackcurrant liqueur
- Blackcurrant juice as needed
Instructions
- Peel, halve, and core the pear.
- Boil the simple syrup with â…” of the white wine, â…” of the champagne and a bit of the lemon juice.
- Poach 5 pear halves in the liquid.
- Boil the rest of the pears with the rest of the white wine, champagne, and lemon juice to make a purée and then sieve.
- Cut the poached pear halves the long way into thin slices and line 5 small charlotte molds in a fan pattern.
- Warm the pear brandy, dissolve the moistened gelatin in it, and mix into the pear purée.
- Beat the egg whites to stiff peaks with sugar and fold into the pear purée.
- Fill the molds and chill for about 2 hours.
- For the blackcurrant sauce, mix all the ingredients together, sieve, and thin with blackcurrant juice if the sauce is too thick.
- Pour the sauce onto dishes, place pear charlottes on top, and garnish with mint.
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Poached Pears With Almond Foam And Violets
Poached Pears With Almond Foam And Violets
Ingredients
- 2 Bartlett pears ripe
- 7 tbsp 100 ml White wine
- 7 tbsp 100 g Granulated sugar
- 1 Vanilla bean
- Juice of 1 lemon
- 20 Violet flowers to garnish
- 2 oz 50 g Almond slices, roasted
For the Almond Foam
- 7 tbsp 100 ml Almond milk (reduced milk with almonds soaked in it for ½ a day, can be replaced with heavy cream flavored with almond oil)
- 3.5 oz 100 g Double cream (can be replaced with equal parts mascarpone and heavy cream)
- ¾ cup 200 ml Whipped cream
- 6 tbsp 50 g Confectioner’s sugar
Instructions
- Peel, halve, and core the pears and poach them in a pot with white wine, sugar, lemon juice, and a vanilla bean.
- Let cool.
- Take out the pear halves and cut into thin slices.
- For the almond foam, mix the almond milk with double cream and confectioner’s sugar and fold in the whipped cream.
- Place the pear slices on dishes, cover with almond foam, and garnish with almond slices and violets.
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Lebkuchen Mousse With Punch Sauce
Lebkuchen Mousse With Punch Sauce
Ingredients
Ingredients for 4–6 Servings
- 7 tbsp 100 ml Water
- 1 tsp 5 g Black tea leaves
- 2 oz 50 g Pineapple slices
- Zest of 1 orange
- 3 tbsp 4 cl Orange juice
- ¼ cup 5 cl Rum
- 4 tsp 2 cl Sherry
- 4 tsp 2 cl Kirsch (cherry brandy)
- 1 Cinnamon stick
- 1 Vanilla bean
- 3 tbsp 4 cl Red wine
- 4 tbsp Red wine reduction
- 1 Clove
- 3 tbsp 50 g Sugar
- 4 tsp 20 g Cornstarch
Instructions
- Boil water for the punch sauce, pour over the tea leaves, steep for 5 minutes, then sieve.
- Boil the tea with all the ingredients but the cornstarch.
- Then thicken with the cornstarch and let sit in the refrigerator for 2–3 days, covered.
- For the lebkuchen mousse, beat the eggs, egg yolk, and sugar in a double boiler until it thickens.
- 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.
- Add water to the gelatin, remove excess, and dissolve in warmed kirsch.
- Add to the mousse.
- Chop up the chocolate and grate the lebkuchen.
- Stir both into the egg mixture and add the lebkuchen spices.
- Finally, fold in the whipped cream and chill for 2 hours.
- Make a circle of sauce on each dish.
- Form gnocchi from the mousse and place three on each dish.
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Coffee Parfait With Mascarpone Sauce
Coffee Parfait With Mascarpone Sauce
Ingredients
Ingredients for 10 Servings
For the Mascarpone Sauce
- 4 Egg yolks
- 6 tbsp 50 g Confectioner’s sugar
- 5 oz 150 g Mascarpone
- 1 tbsp Rum
- 1 tbsp Lemon juice
- â…” cup 150 ml Whipped cream
Instructions
- Beat egg whites with ¼ cup (60 g) of sugar.
- Boil the rest of the sugar with water to soft thread (see p.
- 40).
- Pour into the egg mixture and beat until cold in an ice water bath.
- Carefully fold in the cold mocha, rum, and whipped cream.
- Fill small molds and freeze for at least 1 hour.
- For the mascarpone sauce, beat the egg yolks with sugar until creamy.
- Mix in the mascarpone, flavor with rum and lemon juice and fold in the whipped cream.
- Portion the sauce onto chilled plates.
- Place the molds briefly in hot water, remove the parfaits, and place them on the plates.
- Garnish with whipped cream and wild strawberries.