Ingredients for 10 Servings Beat the egg yolks with sugar and sherry in a bain-marie until creamy.
Add water to the gelatin, remove excess, and dissolve in the warm egg mixture.
Beat the mascarpone into the cooled cream one spoonful at a time.
Whip the cream and fold into the sherry cream.
Fill small molds or coffee cups and let cool completely.
Dip in hot water before removing from the molds and dust with cocoa powder.
Wash and halve the strawberries.
Froth half of the butter in a pan.
Sprinkle the pepper in the pan, then add the strawberries and sugar and briefly sauté.
Deglaze with Grand Marnier.
Season with orange juice and lemon juice.
Mix in the rest of the butter before serving.
Remove the sherry mousse from the molds and garnish with strawberries.
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Ingredients for 6 Servings Melt both chocolates in a bain-marie.
Beat the egg yolks in a bain-marie until creamy and mix into the chocolate.
Add cold water to the gelatin, remove excess, warm orange juice, and dissolve the gelatin in it.
Stir in orange juice, instant coffee powder, and crème de cacao.
Lightly whip the cream and carefully fold in.
Chill for at least 2 hours.
For the mango purée, peel the mango, pit, and cut into slices.
Boil water with sugar and stew the mangos until soft.
Blend and sieve.
For the coffee sauce, mix the simple syrup with instant coffee powder.
Place the finished mocha mousse on dishes and garnish with sesame waffles, mango purée, and coffee sauce.
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Ingredients for 6–8 Servings Mix the buttermilk with warmed honey and orange zest.
Whip the cream.
Add water to the gelatin, remove excess, and dissolve in warmed orange juice.
Stir the orange juice into the buttermilk.
Stir over ice until the liquid begins to gel.
Fold in the whipped cream and chill for 3 hours.
In the meantime, prepare the burgundy cherries and portion into deep dishes.
Using a spoon, create gnocchi from the mousse and place on top of the cherries.
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Ingredients for 10 Servings Purée the peeled bananas with simple syrup and lemon juice and sieve.
Add water to the gelatin, remove excess, and dissolve in some banana purée over steam.
Add to the rest of the banana purée and beat over ice until the mixture begins to gel.
Beat the egg whites to stiff peaks with sugar and fold into the banana.
Fill individual serving size molds and chill for 2 hours.
In the meantime, melt the dark chocolate.
Cut out circles about the size of the molds.
Fill a parchment paper cone with chocolate and pipe a chocolate lattice onto the circles.
Carefully place in the freezer.
When they are hard, carefully remove from the paper and lay on top of the finished mousse.
Garnish with minced mint.
You can also make the chocolate lattices in advance and store them in the freezer without a problem. Then you will have a great decoration for many desserts.
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Ingredients for 6–8 Servings Add water to the gelatin.
Beat the egg and egg yolk in a bain-marie until creamy.
Remove excess water from the gelatin, dissolve in warmed rum, and mix into the eggs.
Melt the chocolate in a bain-marie and stir in.
Let cool briefly.
Whip the cream, fold in, and chill for at least 2 hours.
In the meantime, prepare the raspberry purée and portion onto dishes.
Use a spoon to form gnocchi from the mousse and place on the raspberry purée.
Garnish with fresh raspberries.
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Ingredients for 6 Servings Melt the chocolates and nougat in a bain-marie.
Add cold water to the gelatin and whip the cream.
Beat the egg and egg yolk in a double boiler and mix into the melted chocolate.
Remove excess water from the gelatin and dissolve in warmed Grand Marnier and orange juice.
Mix into the nougat.
Finally, fold in the whipped cream and the orange zest and chill for 2 hours.
In the meantime, prepare the orange ragout and portion onto dishes.
Make gnocchi from the mousse and place on the orange ragout.
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Ingredients for 6 Tartfets (2½in (6cm) diameter) For the Orange Cardamom Syrup Place the tartlet rings on a baking sheet lined with parchment paper and chill.
For the chocolate mousse, melt the chocolate in a double boiler, remove from heat, and mix in simple syrup and egg yolks.
Stir in heavy cream, then fold in whipped cream and season with amaretto.
Fill the baking rings halfway and place in the refrigerator to firm for about half an hour.
For the lemon mousse, heat some of the lemon juice with vanilla and granulated sugar.
Add cold water to the gelatin, remove excess, and dissolve in the warm lemon juice.
Stir in the rest of the lemon juice and chill.
As soon as the mixture begins to gel, fold in the whipped cream, flavor with Cointreau, and spread on top of the chocolate mousse.
Place in the refrigerator for another ½ hour.
Melt the prepared ganache glaze in a double boiler, remove from heat, and cool to room temperature by placing in the refrigerator for a short time.
Pour over the tartlets and chill in the refrigerator for 4–5 hours.
For the orange cardamom syrup, reduce the orange juice, cardamom, and honey until it is thick.
Cool to room temperature.
Remove the chilled tartlets from the rings and pour the syrup around them on plates.
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Ingredients for 8 Servings Mix the mascarpone with egg liqueur, confectioner’s sugar, and orange zest.
Add water to the gelatin, remove excess, and dissolve in warmed orange juice.
Mix into the mascarpone.
Finally, fold in the whipped cream.
Place the mixture in small baking rings (about 2¼ in (6 cm) diameter) and chill for 3 hours.
Cut ½x8 in (4×20 cm) strips of parchment paper.
Melt the dark chocolate in a bain-marie.
Fill a parchment paper cone with the melted chocolate and pipe a lattice onto the paper strips.
Remove the cooled cream from the rings.
Carefully press the paper strips with the chocolate lattice around the cream and freeze for 20 minutes.
Carefully pull the paper away, so the chocolate lattice stays on the cream.
Preheat oven to 400 °F (200 °C).
For the coconut sheets, cut the strudel dough out into 8 attractive circles or triangles.
Brush with egg and sprinkle with coconut flakes.
Bake for about 5 minutes, until crispy.
Remove from the baking sheet and let cool.
Set decoratively on the tartlet before serving.
Try pouring some of the egg liqueur over the tartlets—it is not only decorative, but it gives it a little bit of a higher proof taste.
Garnish Recommendation:
strawberry purée
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Ingredients for 8 Servings Dissolve the instant coffee, confectioner’s sugar, and whiskey in a metal mixing bowl over steam.
Add cold water to the gelatin, remove excess water, and dissolve in the warm coffee liquid.
Cream the egg yolks and add them to the liquid.
Melt and mix in the chocolate.
Whip the cream most of the way, then fold in little by little.
Fill a large bowl or several individual serving sized molds and chill for 2–3 hours.
For the mint sauce, peel, quarter, and core the pears.
Boil with the granulated sugar and lemon juice until soft.
Blanch the mint in boiling salt water and shock in ice water.
Drain and add the mint to the pears.
Blend everything until smooth.
Sieve.
Flavor with peppermint liqueur.
Portion the mint sauce onto plates and place the cream on top.
Garnish with finely chopped mint strips and dust with confectioner’s sugar.
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Ingredients for 10–12 Servings Halve the vanilla bean and scrape out the pulp.
Boil in milk with lemon zest and sieve.
Boil the vanilla milk again, add the semolina while stirring constantly, and stir in moistened gelatin.
Let cool slightly.
Cream the egg yolks with sugar and slowly mix into the semolina mixture.
Finally, fold in the whipped cream.
Fill small molds and chill.
Wash, halve, pit, and slice the plums.
Place the molds briefly in hot water, then remove the flummery.
Garnish with plums.
Garnish Recommendation:
stewed plums or plum marmalade
For a change , try a distinctive side dish of cardamom berries or elderberry sorbet
Sweet as Flummery
The word “flummery” can be puzzling both in English and in German. Flummery is a British word that originally meant “empty blabbering or false compliments,” but also “oatmeal.” Eventually, it came to mean a kind of semolina pudding, even if it can’t be prepared with pudding mix. Traditionally, there is an important distinction between pudding and flummery: pudding can be savory, prepared with fish or shellfish. But a flummery is always sweet.
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