Boil the millet, vanilla pulp, salt, and milk.
Simmer on low for about 25 minutes with the lid slightly opened, then sieve.
Slowly bring the agar-agar to a boil in maple syrup, white wine, and water.
Remove from heat then bring to a boil again.
Mix the liquid agar-agar with the millet mixture.
Before it gels, fold in the whipped cream and fill molds with the mousse.
Chill for an hour.
Remove from the molds and garnish with the almond cream.
For the almond cream, boil the chopped almonds in the cream for 30 minutes.
Purée in a food processer.
Mix in egg yolks and stir until cool.
Sweeten with maple syrup before serving.
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Purée the tofu, honey, and cream in a blender.
Lightly crush half of the raspberries with a fork and mix into the tofu cream.
Chill briefly.
Fill glasses using a piping bag.
Garnish with the rest of the raspberries.
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Ingredients for 8 Servings Add water to the gelatin and remove excess.
Warm the amaretto and dissolve the gelatin in it.
Mix with the sour cream and fold in the almonds.
Beat the egg whites to stiff peaks with granulated sugar.
Fold into the cream mixture and fill glasses.
Chill for 2 hours.
Garnish with fresh berries.
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Ingredients for 6 Servings Ingredients for 6 Servings For the Red Wine Cherries Bring the water, white wine, and honey to a boil.
Add water to the gelatin, remove excess, and dissolve the gelatin in the warm mixture.
Let cool somewhat and mix in the curdled milk.
Fill small rings or dishes and chill for 3 hours.
Pit the cherries.
Boil for 5 minutes with red wine and a cinnamon stick.
Remove from heat, take out the cinnamon stick, and season with honey and cherry brandy.
Place the gelatins on dishes.
Place the red wine cherries next to them and garnish with spelt ladyfingers and mint.
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Ingredients for 6 Servings Add water to the gelatin and remove the excess.
Warm some of the orange juice and dissolve the gelatin in it.
Mix with the honey and the rest of the gelatin, mix in the egg yolks, and stir over ice bath until cold.
Beat the egg whites to still peaks with granulated sugar.
Fold into the cream and fill glasses.
Garnish with fresh mint.
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Ingredients for the Rowan Berry Ice Cream First prepare the ice cream.
Wash the rowan berries and boil them for 5 minutes in maple syrup until soft.
Purée with an immersion blender and sieve.
Boil the milk.
Mix together the cream, egg yolk, and honey and stir into the milk.
Cook on low heat until the mixture begins to thicken a little.
Beat in a cold water bath until cold.
Sieve and mix with the rowan berry purée, applesauce, and rowan berry schnapps.
Freeze in an ice cream machine.
This amount will make about ten scoops.
Peel the quinces, cut into 5 mm slices, pit, and place in lemon water.
Heat the red wine with honey and poach the quince slices in it.
Pour off the liquid, boil down to about half, and let cool.
Cream the egg yolks and honey in a double boiler and bind with cold butter cubes.
Fill deep dishes with the egg yolk, place the quince slices on top, and bake for 8–10 on 430 °F (220 °C) upper heat and 300 °F (150 °C) lower heat (or high upper heat).
Dust with confectioner’s sugar and place the rowan berry ice cream in the middle.
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Ingredients for 2 Servings Preheat oven to 350 °F (180 °C).
For the filling, chop the almonds, raisins, and dried plums and mix with the honey and lemon juice.
Core the apples, soak the inside with lemon juice.
Fill the apples with the prepared filling, place in a greased casserole dish, and bake for about 20 minutes.
Let cool and decorate with whipped cream.
Sprinkle almond slivers and confectioner’s sugar on top.
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Ingredients for 2 Servings Preheat oven to 400 °F (200 °C).
Peel, quarter, and core the apples.
Bring 2 cups of water to boil with sweetener, lemon juice, a cinnamon stick, and a clove and stew the apples in it until they are soft.
Beat the egg whites to stiff peaks and fold in the sugar-free marmalade.
Remove the apples, place each in a greased individual serving size dishes, and cover with egg whites.
Bake for 8–10 minutes, until the tip of the egg white is lightly browned.
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Ingredients for 12 Pieces Dissolve the yeast in lukewarm milk and mix with whole wheat flour and salt.
Finely chop the dates and boil in ½ cup (125 ml) water and rum.
Add the butter and then let cool.
Add the egg yolks and purée with an immersion blender.
Beat the egg whites to stiff peaks with the sugar.
Mix the date purée into the yeast and flour mixture, knead to a soft dough, and fold in the egg whites.
Cover and let rise in a warm place until it has doubled in size.
Preheat oven to 375 °F (190 °C).
It is best to use an ableskiver pan or an egg frying pan.
Grease the depressions in the pan.
Place a tablespoon of dough in each, place a half apricot on top, and cover with more dough.
Bake for 8–10 minutes.
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Ingredients for 4–6 Servings Knead a smooth dough out of flour, water, vinegar, oil, salt, and eggs.
Let rest for 1 hour.
Preheat oven to 320 °F (160 °C).
Roll out to about ½ mm thick and cut into 1in (2 cm) wide noodles.
Peel the rhubarbs, cut into ½in (1.
5 cm) pieces and place on a baking sheet.
Brush with raspberry purée and sprinkle with some ginger.
Cover with aluminum foil and cook for 15 minutes.
Brown the crumbs in butter and sugar.
Simmer the noodles in salt water for about 3 minutes.
Remove from the water, drain, and mix with the crumbs.
Serve with the rhubarbs.
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