Recipes

Panna Cotta In My Style

Panna Cotta In My Style

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Ingredients

Ingredients for 4–6 Servings

  • 2 cups 500 ml Heavy cream
  • 2 cups 500 ml Milk
  • â…” cup 140 g Granulated sugar
  • 4 Vanilla beans
  • 2 Eggs
  • 3 Egg yolks
  • Brown sugar for sprinkling

Instructions

  • Preheat oven to 270 °F (130 °C).
  • Heat the milk and cream until they are lukewarm.
  • Cut the vanilla beans the long way, add to the milk, and simmer briefly.
  • Whisk the sugar, eggs, and egg yolks.
  • Mix in the milk cream mixture and let sit for a good half an hour.
  • Pour it all through a sieve.
  • Take out the vanilla beans and scrape the pulp in.
  • Fill shallow molds about an inch high and bake for about 30 minutes in a water bath.
  • Remove and place in the refrigerator for about 2 hours.
  • Before serving, sprinkle with brown sugar and briefly caramelize under highest upper heat (or under a salamander).
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Course; Cheese / Dessert
Cuisine; Austria / European

Almond Blossom Sorbet

Almond Blossom Sorbet

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Ingredients

  • ¾ cup 200 ml Champagne (or dry sparkling wine)
  • ¾ cup 200 ml White wine
  • 1½ lemons
  • 3.5 oz 100 g Almond blossoms (can be replaced with almond oil)
  • ¾ cup 200 ml Almond milk (reduced milk with almonds soaked in it for ½ a day, can be replaced with heavy cream flavored with almond oil)

Instructions

  • Boil the white wine, champagne, chopped lemon and almond blossoms and let cool.
  • (Set several almond blossoms aside to garnish.)
  • Cover and let sit in the refrigerator for 2–3 days.
  • Add the almond milk, pour through a sieve, and freeze in an ice cream machine.
  • Serve garnished with an almond blossom.
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Course; Dessert / Ice cream / Nuts
Cuisine; Austria / European

Coffee Sabayon With Vanilla Ice Cream

Coffee Sabayon With Vanilla Ice Cream

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Ingredients

Ingredients for 8 Servings For the Vanilla Ice Cream

  • 1â…” cups 400 ml Heavy cream
  • 1¼ cups 300 ml Milk
  • 2 Vanilla beans
  • ½ cup 120 g Granulated sugar
  • 2 Eggs
  • 4 Egg yolks

For the Coffee Sabayon

  • 5 Egg yolks
  • ¼ cup 120 g Granulated sugar
  • â…” cup 150 ml Strong coffee
  • 2 tbsp Instant coffee powder
  • 3 tbsp Rum
  • 2 Sheets gelatin
  • 1 cup 250 ml Whipped cream
  • Mocha beans to garnish

Instructions

  • Boil the cream, milk, and the scraped out vanilla pulp with â…“ cup (70 g) of sugar.
  • Beat the eggs, egg yolks, and the rest of the sugar until creamy.
  • Slowly pour in the hot milk mixture while stirring, place in a bain-marie, and beat until creamy.
  • The mixture should have a thick consistency.
  • Sieve and let cool.
  • Freeze in an ice cream machine.
  • For the sabayon, beat the egg yolks in a metal mixing bowl.
  • Boil coffee, half of the rum, sugar, and instant coffee powder and add the egg yolks while stirring constantly.
  • Add the gelatin dissolved in the rest of the rum, beat in an ice bath until cold, and fold in the whipped cream.
  • Form gnocchi from the ice cream with tablespoons and place 2 each in chilled glass bowls.
  • Pour the coffee sabayon over them.
  • Garnish with mocha beans before serving.

Notes & Wine Advice

You can decorate this sabayon with piped chocolate decorations however you like.
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Course; Dessert / Ice cream
Cuisine; Austria / European

Triple Chocolate Parfait

Triple Chocolate Parfait

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Ingredients

Ingredients for 16 Servings For Chocolate I

  • ¼ cup 60 g Granulated sugar for boiling
  • 4 tsp 2 cl Water
  • 3 Egg yolks
  • 4 tsp 20 g Granulated sugar for the egg
  • 2 tbsp Rum
  • 4 oz 120 g Dark couverture chocolate
  • 1 cup 250 ml Heavy cream

For Chocolate II

  • ¼ cup 60 g Granulated sugar for boiling
  • 4 tsp 2 cl Water
  • 3 Egg yolks
  • 4 tsp 20 g Granulated sugar for the egg
  • 3 tbsp Kirsch cherry brandy
  • 4 oz 120 g White couverture chocolate
  • 1 cup 250 ml Heavy cream

For Chocolate II

  • ¼ cup 60 g Granulated sugar for boiling
  • 4 tsp 2 cl Water
  • 3 Egg yolks
  • 4 tsp 20 g Granulated sugar for the egg
  • 3 tbsp Nougat liqueur
  • 4 oz 120 g Milk couverture chocolate
  • 1 cup 250 ml Heavy cream

For the Almond Sauce

  • 1¼ cup 300 ml Heavy cream
  • Almond milk syrup milk reduced to syrup consistency with almonds soaked in it for ½ a day, can be replaced with heavy cream flavored with almond oil
  • Bitter almond extract

Instructions

  • For the first chocolate, boil ¼ cup (60 g) (!
  • ) of sugar.
  • Beat the egg yolks and 4 teaspoons (20 g) of sugar.
  • Slowly pour in the hot sugar water and beat until the mixture has cooled.
  • Chop up the chocolate, melt in a bain-marie, and add to the mixture along with the alcohol.
  • Finally, fold in the whipped cream.
  • Fill a terrine pan and freeze for 2 hours.
  • (The terrine pan should be â…“ full.
  • )
  • For the second chocolate, follow the same directions as the first.
  • Fill the terrine pan to the â…” mark and freeze for another 2 hours.
  • Prepare the third chocolate the same way, fill the terrine pan, and freeze for another 2 hours.
  • For the almond sauce, whip the cream halfway, and flavor with almond milk syrup and some almond extract.
  • Dip the parfait briefly in hot water and remove from the pan.
  • Pour a circle of sauce onto a plate.
  • Cut the parfait into slices and serve on the sauce.
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Course; Dessert
Cuisine; Austria / European

Fig Terrine

Fig Terrine

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Ingredients

Ingredients for 1 Terrine (About 8x3x 2 in (10x8x 6cm))

  • 3½ tbsp 50 g Butter
  • 2 tsp 10 g Granulated sugar
  • 2 Egg yolks
  • 3.5 100 g White couverture chocolate
  • 2 tbsp Kirsch cherry brandy
  • 3 Sheets gelatin
  • 2 oz 50 g Pistachios, finely ground
  • ¾ cup 200 ml Whipped cream
  • 6 Figs small but ripe
  • 5.5 oz 150 g Raspberries
  • 2 tbsp Blackcurrant marmalade to garnish

For the Marzipan Cover

  • 5.5 oz 150 g Marzipan paste
  • ¾ cup 100 g Confectioner’s sugar
  • For the Almond Foam
  • 1¼ cup 300 ml Whipped cream
  • Almond milk syrup milk reduced to syrup consistency with almonds soaked in it for ½ a day, can be replaced with heavy cream flavored with almond oil
  • Bitter almond extract
  • 12 Dried plums pitted
  • 1 cup 250 ml Armagnac (or cognac or other brandy) to marinate
  • 2 Eggs
  • 2 Egg yolks
  • â…” cup 70 g Confectioner’s sugar
  • 5 tbsp 70 ml Armagnac for the mousse
  • 5 tbsp 70 ml Armagnac plum juice (from the Armagnac and plums)
  • 3 Sheets gelatin
  • 1¼ cup 300 ml Whipped cream

For the Tea Sauce

  • 1 oz 20 g Ceylon tea leaves
  • 1¼ cup 300 ml Water
  • 2 tbsp 30 g Granulated sugar
  • ½ tsp Cornstarch
  • â…” cup 150 ml Whipped cream
  • 3 tbsp Rum

Instructions

  • Cream the butter and confectioner’s sugar, mix in the egg yolks, and beat for a few more minutes.
  • Chop up the chocolate and melt in a bain-marie.
  • Warm the kirsch and dissolve the moistened gelatin in it.
  • Fold the chocolate and kirsch into the egg yolk mixture, add the pistachios, and fold in the whipped cream.
  • Knead the marzipan and confectioner’s sugar together well.
  • Roll out to a 14X8 in (35X20 cm) rectangle.
  • Line the terrine pan with plastic wrap and the marzipan.
  • Peel the figs and sort the raspberries.
  • Fill the terrine pan about 1in (2 cm) high with the mousse.
  • Place the figs along the middle, fill with the rest of the mousse, and place raspberries the long way.
  • Fold the marzipan over and close and chill for about 3 hours.
  • For the almond foam, whip the cream halfway and flavor with almond milk syrup and almond extract.
  • Remove the terrine from the pan.
  • Portion the almond foam onto chilled plates and serve the terrine cut into slices.
  • Create decorative patterns in the sauce with blackcurrant marmalade.
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Course; Dessert / Fruit / Sauce
Cuisine; Austria / European

Armagnac Plum Mousse With Tea Sauce

Armagnac Plum Mousse With Tea Sauce

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Instructions

  • Warm Armagnac to about 140 °F (60 °C) (but don’t boil! ) and pour over the plums.
  • Cover well and let steep for 3 hours.
  • Pour through a sieve, warm the liquid, pour over the plums again, and let steep again.
  • Repeat this process two more times over the course of two weeks.
  • Always close the container well, so that the alcohol doesn’t evaporate.
  • Sieve the plum juice and have 5 tbsp (70 ml) ready.
  • For the mousse, beat eggs, egg yolks, sugar, Armagnac, and plum juice in a bain-marie.
  • Fold in the whipped cream.
  • Chop the plums up finely and mix in.
  • Fill molds and chill.
  • Prepare a strong tea with Ceylon tea and water.
  • Bring to a boil, add sugar, and bind with cornstarch.
  • Let cool and fold in the whipped cream and rum.
  • Dip the molds briefly in hot water.
  • Put some tea sauce on plates and place a plum mousse on each.
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Course; Dessert / Sauce
Cuisine; Austria / European

Banana Terrine With Pineapple Punch

Banana Terrine With Pineapple Punch

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Ingredients

Ingredients for the Terrine

For the Cake Base

  • 1 Egg
  • 5 tsp 25 g Granulated sugar
  • 3 tbsp 25 g Flour
  • 2 tsp 10 g Cornstarch
  • 2 tsp 1 cl Heavy cream
  • Oil for the baking sheet

For the Pineapple Punch

  • â…” cup 150 ml Champagne (or dry sparkling wine)
  • â…” cup 150 ml Dry white wine
  • 3.5 oz 100 g Fresh pineapple, cut into small cubes
  • Juice of 2 lemons
  • 3 tbsp 50 g Granulated sugar
  • A few leaves of sweet woodruff

Instructions

  • For the punch, mix all the ingredients well and let sit, covered, in the refrigerator.
  • For the terrine, beat egg yolk, egg white, and sugar in a warm water bath.
  • Add the moistened and wrung out gelatin and beat in a cold water bath until cold.
  • Stir in the liqueur, puréed banana, and lemon juice, then fold in the whipped cream.
  • Fill a terrine pan and place in the refrigerator for about 3 hours.
  • Preheat oven to 350 °F (180 °C).
  • For the cake base, beat the egg and sugar in a warm water bath, set aside, and continue beating until it has a thick consistency and is cold.
  • Carefully fold in the remaining ingredients.
  • Brush the baking sheet with oil and line with parchment paper (so that the paper stays in place).
  • Spread the batter on it and bake for 8–10 minutes, until golden.
  • Overturn onto a kitchen towel, pull off the paper, and let cool.
  • Cut out 2in (5 cm) round cake bases.
  • For the chocolate cover, chop up chocolate and melt in a warm water bath.
  • Let cool slightly and quickly spread out about 1mm thick on a 20in (50 cm) parchment paper square.
  • Let set, but before it gets too hard, cut 2in (5 cm) circles out with a cookie cutter.
  • Place briefly in the refrigerator, then remove the chocolate from the paper.
  • Dip the terrine briefly in hot water, remove from the pan, and cut into 1 in (3 cm) slices.
  • With the cookie cutter, cut out 2 in (5 cm) circles.
  • Cut these circles again with a 1½ in (4 cm) cookie cutter to create rings.
  • Chill.
  • Place a cake base on each plate.
  • Place a banana terrine ring on each, fill with the punch, and cover each with a chocolate top.
  • Pour some punch over and garnish with strawberries.
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Course; Dessert / Fruit
Cuisine; Austria / European

Chocolate Leaves With Mandarin Flowers

Chocolate Leaves With Mandarin Flowers

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Ingredients

  • 10.5 300 g Dark couverture chocolate
  • Mandarin flowers and mandarin leaves to garnish or fresh mint leaves

For the Filling

  • 5.5 150 g Dark couverture chocolate
  • 1 oz 30 g Milk couverture chocolate
  • 3 Egg whites
  • 2 tbsp 30 g Granulated sugar
  • 9 oz 250 g Double cream

For the Mandarin Sauce

  • 2 cups 500 ml Mandarin juice
  • 2 tsp 10 g Cornstarch
  • Some Armagnac or cognac or other brandy

Instructions

  • Chop up the chocolate and melt in a bain-marie.
  • Let cool while stirring, warm again, and spread about 1mm thick on parchment paper.
  • After it hardens, cut into 2×2½ in (5×6 cm) diamonds (or squares) and place briefly in the refrigerator.
  • For the filling, melt the milk and dark chocolate in a bain-marie.
  • Beat the egg white and sugar.
  • Lightly beat the double cream and mix with the egg whites and warm chocolate.
  • For the sauce, put the mandarin juice in a pot, reduce to half, and bind with cornstarch.
  • Flavor with Armagnac and let cool.
  • Fill a piping bag with cream.
  • Remove the chocolate leaves from the parchment paper and layer 4 leaves per person with the cream.
  • Pour circles of sauce onto chilled placed, place the filled chocolate leaves on the sauce, and garnish with mandarin flowers and leaves.
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Course; Chocolate / Dessert
Cuisine; Austria / European

Poppy Mousse With Braided Bread

Poppy Mousse With Braided Bread

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Ingredients

Ingredients for 8 Servings

  • 8 cups 1kg Wheat flour
  • 5 tbsp 40 g Yeast
  • 3 tbsp 40 g Granulated sugar
  • 1 stick 120 g Butter
  • 4 Eggs
  • About 1 cup 250 ml Milk
  • 3.5 oz 100 g Raisins
  • 1 Egg for brushing Butter for the baking sheet

For the Poppy Mousse

  • 2 oz 50 g Poppy, ground
  • ½ cup 125 ml Milk
  • 2¾ tbsp 40 g Butter
  • 4 tsp 10 g Confectioner’s sugar
  • 2 Egg yolks
  • 3 oz 90 g White couverture chocolate
  • 2 tbsp Kirsch cherry brandy
  • ¾ cups 200 ml Whipped cream

Instructions

  • For the dough, mix the yeast with some sugar and a little bit of lukewarm milk, cover, and let rise from about 20 minutes.
  • Put the flour in a bowl and knead together with liquid butter, the rest of the sugar, eggs, the rest of the lukewarm milk, raisins, and the starter dough.
  • Beat the dough until it is soft and smooth.
  • Cover and let rise in a warm place.
  • Punch down and let rise again.
  • Now divide the dough into three ropes and make a braid.
  • Place on a buttered baking sheet and let rise again.
  • Preheat oven to 350 °F (180 °C).
  • Brush the braid with beaten egg and bake for 60 minutes.
  • Remove and let cool.
  • For the mousse, boil poppy with milk and then let cool.
  • Cream the butter and confectioner’s sugar, add the egg yolks, and beat more.
  • Chop up the chocolate, melt in a bain-marie, and fold into the butter with kirsch.
  • Finally, fold in the cooled poppy and whipped cream.
  • Fill a bowl with with mousse and chill for about 2 hours.
  • Cut the braided loaf into slices and serve with the poppy mousse.
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Course; Dessert / Tarts
Cuisine; Austria / European