recipes

Piña Colada Sorbet

Piña Colada Sorbet

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Ingrediënten

  • 2 cups 500 ml Pineapple juice
  • 5 oz 150 g Coconut purée
  • 3.5 oz Simple syrup
  • 4 tbsp Rum

Instructies

  • Blend the pineapple juice with coconut purée and simple syrup, sieve, and flavor with rum.
  • Place in the ice cream machine (or freezer, stirring repeatedly).
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Recipe Category Dessert

Figs In Coconut Batter With Currant Sauce

Figs In Coconut Batter With Currant Sauce

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Ingrediënten

  • 16 Fresh figs
  • ¾ cup Simple syrup
  • ⅓ cup 8 cl Crème de cassis
  • Clarified butter or oil for frying

For the Coconut Batter

  • 2⅔ cups 300 g Flour
  • Dash of salt
  • 2 tbsp 3 cl Oil
  • 3 Egg yolks
  • ⅔ cup 200 ml White wine
  • 3 Egg whites
  • 2 tbsp 30 g Granulated sugar
  • 3 oz 80 g Coconut flakes

For the Currant Sauce

  • 7 tbsp 100 g Granulated sugar
  • 7 tbsp 10 cl Crème de cassis
  • ¾ cup 200 ml Redcurrant juice
  • 7 tbsp 100 ml Red wine
  • 2 tbsp 20 g Cornstarch

Garnish Recommendation:

Instructies

  • Blanch the figs and shock in ice water.
  • Peel and poke several times with a fork.
  • Mix together the crème de cassis and simple syrup and pour over the figs.
  • Let marinate for several hours.
  • For the batter, mix flour, salt, oil, white wine, and egg yolks.
  • Beat the egg whites, add granulated sugar, and beat to stiff peaks.
  • Fold the egg whites and coconut flakes into the egg yolks.
  • Heat a good amount of oil in a deep pan.
  • Let the figs drain well, dip them in the batter (works best on a toothpick) and fry in the hot oil for 6–8 minutes, until golden brown.
  • Let drain on paper towels.
  • For the currant sauce, caramelize sugar in a pan.
  • Pour in crème de cassis, redcurrant juice, and red wine.
  • Let boil.
  • Mix in cornstarch with a bit of water to thicken the sauce.
  • Pour the sauce onto a dish and place the figs on top.
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Recipe Category Dessert / Fruit

Apricot Vanilla Dacquoise

Apricot Vanilla Dacquoise

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Ingrediënten

For the Meringue

  • 2 Egg whites
  • 7 tbsp 100 g Granulated sugar

Instructies

  • Preheat oven to 340 °F (170 °C).
  • Prepare the basic pâte brisée dough.
  • Roll out about 4mm thick and cut out circles (about 3 in (8 cm) diameter) with a cookie cutter.
  • Place in buttered tartlet forms (2½ in (6 cm) diameter).
  • Stipple the bases of the tartlets (poke several times with a fork) and bake for about 10 minutes.
  • Remove tartlets from pans and let cool.
  • Raise oven temperature to 465 °F (240 °C) or maximum upper heat.
  • For the meringue, beat the egg whites and granulated sugar to stiff peaks.
  • Put one scoop of vanilla ice cream in each tartlet.
  • Halve the apricot halves again and arrange around the ice cream to create a dome.
  • With a piping bag fitted with a small round nozzle, cover the dome in little dots, creating a little “hedgehog.
  • ” Bake for about 5 minutes.
  • Serve with strawberry purée, mint, frothed sour cream, and confectioner’s sugar.

Notes / Tips / Wine Advice:

Unspeakably Sweet
“Dacquoise” may be unpronounceable outside of France, but what is hidden behind this cute little meringue hedgehog is, how you say, delicious. Hiding behind the word “Dacquoise” are the residents of the French town of Dax, north of Bayonne, which has been home to a hot spring since Roman times. And as it always seems to be with spas, Dax is rife with spa romances as well as spa confectioners—and with them, diet cheating in the form of sweet delicacies. What Ischler cakes and Zaunerstollen is to those in Bad Ischl, Dacquoise is to the residents of Dax—and even more, to their spa guests.
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Recipe Category Dessert

Strawberry Datschi On Iced Poppy Foam

Strawberry Datschi On Iced Poppy Foam

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Ingrediënten

Ingredients for 6 Servings

  • 10.5 oz Puff pastry
  • 1¼ cup 150 g Strawberry marmalade
  • 18 oz 500 g Strawberries, without stems
  • Flour for the work surface
  • Confectioner’s sugar for dusting
  • Strawberries
  • Strawberry purée to garnish

For the Poppy Foam

  • 1 cup 250 ml Milk
  • 3 tbsp 40 g Granulated sugar
  • 2¾ tbsp 40 g Butter
  • 2 Egg yolks
  • ⅔ cup 100 g Cornstarch
  • Dash salt
  • Dash vanilla sugar
  • 3 oz 80 g Poppy seeds, ground
  • ½ cup 120 ml Whipped cream
  • 1.5 oz 40 g Amaretto

Instructies

  • Preheat oven to 350 °F (180 °C).
  • Roll out the puff pastry dough on a floured work surface.
  • Cut out circles (4 in (10 cm) diameter) with a cookie cutter and roll up the edges slightly to create a little ridge.
  • Poke the datschi several times with a fork and brush with strawberry marmalade.
  • Quarter the washed strawberries and place on the datschi.
  • Bake for 15 minutes on a baking sheet lined with parchment paper.
  • For the poppy foam, mix the egg yolks with cornstarch and a bit of milk.
  • Boil the rest of the milk with sugar, butter, salt, and vanilla sugar.
  • Mix in the egg yolks and remove from heat.
  • Mix with a hand mixer in an ice bath until cool.
  • Fold in the poppy, amaretto, and whipped cream.
  • Portion the iced poppy foam onto plates.
  • Set the warm datschi on top, dust with confectioner’s sugar, and garnish with strawberries and strawberry purée.
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Recipe Category Dessert / Fruit

Chocolate Raspberry Triangles

Chocolate Raspberry Triangles

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Ingrediënten

  • 2 Egg yolks
  • ⅓ cup 80 g Granulated sugar
  • 5½ tbsp 80 g Butter, room temperature
  • 1 cup less 1 tbsp 110 g Flour
  • 1 tsp 6 g Baking powder
  • Dash of salt
  • Zest of 2 lemons
  • 5 oz Pastry cream
  • 9 oz 250 g Raspberries
  • Honey waffles and raspberry sorbet to garnish
  • Flour for the work surface
  • Confectioner’s sugar for dusting

For the Chocolate lemon Cream

  • ¼ cup 50 ml lemon juice
  • ¼ cup 50 ml Water
  • ⅔ cup 150 ml Heavy cream
  • 5 oz 150 g Dark couverture chocolate

Instructies

  • For the pâte brisée, beat the egg yolks with sugar and then mix in the room temperature butter.
  • Mix together the flour, baking powder, salt, and lemon zest and knead together with the yolk mixture quickly to form a smooth dough.
  • Chill for about 1 hour.
  • Preheat oven to 400 °F (200 °C).
  • On a floured work surface, roll out the dough to about 10×4 in (25×10 cm) and about 3mm thick.
  • Lay on a baking sheet lined with parchment paper and bake for 12 minutes.
  • Cut the still warm pâte brisée into 4 right triangles with about 4in sides.
  • Spread the prepared pastry cream on the triangles and place the raspberries on top.
  • For the chocolate lemon cream, boil the lemon juice with the heavy cream, then add the water.
  • Remove from heat and melt the chopped chocolate in it.
  • Blend until smooth with an immersion blender.
  • Portion the warm cream onto plates and place a raspberry triangle on each.
  • Garnish with honey waffles and raspberry sorbet and dust with confectioner’s sugar.
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Recipe Category Chocolate / Dessert / Fruit

Orange Soup With Blueberries And Coconut Ravioli

Orange Soup With Blueberries And Coconut Ravioli

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Ingrediënten

Ingredients for 6 Servings

  • 5 cups 1.2l Orange juice, fresh squeezed
  • 6 tbsp 90 g Sugar
  • 4 tsp 2 cl Grenadine
  • 3 Sheets gelatin
  • ⅓ cup 8 cl Grand Marnier
  • 1 Orange whole
  • 7 oz 200 g Blueberries
  • Mint and Confectioner’s sugar to garnish

For the Ravioli Dough

  • 1⅔ cups 200 g Flour
  • 3 Egg yolks
  • 1 Egg
  • Dash of salt
  • 2 tsp 10 g Vanilla sugar
  • 1 Egg for brushing
  • Flour for the work surface

For the Coconut Filling

  • 4 oz 120 g Coconut purée
  • 1 Egg
  • 2 oz 50 g Coconut flakes
  • 4 tsp 20 g Vanilla sugar
  • 4 tsp 2 cl Coconut liqueur
  • For the Coconut Crum6
  • 3 oz 80 g Coconut flakes
  • 4¼ tbsp 60 g Butter

Instructies

  • Sieve the fresh squeezed orange juice and warm with sugar and grenadine.
  • Add cold water to the gelatin, remove excess water, and dissolve in the hot juice.
  • Flavor with Grand Marnier and put in a cool place.
  • Wash the orange in hot water and rub dry well with a towel.
  • Cut thin pieces of the peel off and then cut them into thin strips.
  • Put aside in some cold water.
  • Peel the oranges completely, take apart the slices, and set aside for garnishing.
  • For the ravioli dough, knead the flour, egg yolks, egg, salt, and vanilla sugar to a smooth dough.
  • In the meantime, mix together coconut purée, egg, coconut flakes, vanilla sugar, and coconut liqueur for the filling.
  • Roll out the dough thinly on a floured work surface, brush with beaten egg, and cut out 24 circles.
  • Spoon coconut filling into the middle of each one and fold into a pocket.
  • Press the edges together well.
  • Cook the ravioli in boiling salt water for about 3 minutes.
  • For the coconut crumb, brown the butter in a pan.
  • Add the cooked, drained ravioli and the coconut flakes and stir.
  • Portion the cooled orange soup into deep dishes and add 4 raviolis to each.
  • Add blueberries and the orange pieces in the middle.
  • Garnish with Orange peels and mint and dust with confectioner’s sugar.
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Recipe Category Dessert / Fruit / Soup

Coconut Soup With Cardamom Oranges And Maitai Sorbet

Coconut Soup With Cardamom Oranges And Maitai Sorbet

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Ingrediënten

Ingredients for 8 Servings

  • 2 cups 500 ml Coconut meat (out of a can or jar)
  • 7 tbsp Simple syrup
  • 1¼ cups 300 ml Lime juice
  • Zest of 1 lemon
  • 1¼ cups 300 ml Coconut liqueur
  • 4 Peppermint leaves finely chopped
  • 1 Handful of ice cubes
  • Peppermint leaves to garnish
  • Mai Tai sorbet

For the Cardamom Oranges

  • 2 Oranges whole
  • ⅔ cup 150 ml Water
  • 7 tbsp 100 ml Orange juice
  • ⅔ cup 150 g Granulated sugar
  • 2 tbsp plus 1 tsp 50 g Honey
  • 3 tbsp 4 cl Cointreau
  • 2 tbsp Cardamom ground

Instructies

  • Prepare the cardamom oranges the day before.
  • Cut the oranges into 2mm thick slices.
  • Bring water to boil with orange juice, granulated sugar, honey, and cardamom and reduce to half.
  • Flavor with Cointreau.
  • Lay the orange slices flat on a tray or plate and pour the mixture over them.
  • Cover with plastic wrap and let marinate for 24 hours.
  • For the coconut soup, mix together coconut meat, simple syrup, lime juice, lemon zest, coconut liqueur, peppermint, and ice cubes until all the ice is gone.
  • Before serving, froth with the mixer again.
  • Portion the coconut soup into deep dishes.
  • Drain the orange slices and lay them in the soup.
  • Add a scoop of the prepared Mai Tai sorbet to each and garnish with peppermint.
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Recipe Category Dessert / Fruit / Soup

Mai Tai Sorbet

Mai Tai Sorbet

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Ingrediënten

Ingredients for 10–12 Servings

  • 1 cup 250 ml Orange juice, fresh squeezed
  • ⅓ cup 80 ml Lemon juice, fresh squeezed
  • ⅔ cup 150 g Granulated sugar
  • ¼ cup 50 ml Water
  • 3 tbsp 4 cl Cointreau
  • 3 tbsp 4 cl Brown rum
  • Lime peel cut into fine strips

Instructies

  • Boil the water with the granulated sugar to make a thick syrup
  • Mix with the other ingredients and place in the ice cream machine (or freezer, stirring repeatedly).
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Recipe Category Dessert

Cold Melon Lime Soup With Honey Whipped Cream

Cold Melon Lime Soup With Honey Whipped Cream

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Ingrediënten

  • 2 Cantaloupes or honeydews
  • ¾ cup 180 g Granulated sugar
  • ⅔ cup 150 g Lime juice
  • 7 tbsp 100 ml Water
  • 2 Sheets gelatin
  • 5 tbsp Whipping cream
  • 1 tbsp Honey
  • Lime peel strips and Mint to garnish

Instructies

  • Halve the melons.
  • Remove the pits and scoop out 12 cherry sized melon balls.
  • Cut the rest of the melon meat away from the peel.
  • Boil the lime juice, sugar, and water.
  • Remove from heat.
  • Add cold water to the gelatin, remove excess water, and dissolve in the still-hot lime juice.
  • Mix in the melon meat with a mixer and then sieve.
  • Let chill.
  • Whip the cream while mixing with honey and chill until needing.
  • Fill deep dishes with the cold melon soup and place three melon balls and a dollop of honey whipped cream into each.
  • Garnish with lime peels and mint.

Notes / Tips / Wine Advice:

This fruit dessert looks particularly decorative when served in the melon rinds. Of course, you must be very careful when scraping out the meat not to damage the rind.
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Recipe Category Dessert / Fruit / Soup

Berry Gelatin With Amaretto

Berry Gelatin With Amaretto

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Ingrediënten

Ingredients for 8 Servings

  • 18 oz 500 g Raspberries
  • ¾ cup Simple syrup
  • 1¼ cups 300 ml Apple juice
  • 7 tbsp 100 ml Riesling (or another rich white wine)
  • 7 tbsp 100 ml Amaretto
  • 10 Sheets gelatin
  • For the Berry Mixture
  • 6 oz 180 g Raspberries
  • 3.5 oz 100 g Wild strawberries
  • 6 oz 180 g Blueberries
  • 2 oz 50 g Redcurrants

Garnish Recommendation:

Instructies

  • Boil apple juice with Riesling and simple syrup.
  • Remove from heat and let cool for half an hour.
  • Mix in raspberries with an immersion blender and then sieve through cheesecloth without pressing, so that only clear juice comes through.
  • Warm about 200ml of this juice.
  • Add cold water to the gelatin, remove excess water, and dissolve in the warm juice.
  • Add to the rest of the juice with the amaretto.
  • Chill the single serving molds.
  • Stem and wash the berries and mix together.
  • Fill the forms with the cool, but still liquid, gelatin, just to cover the bottom.
  • Put a bit of the berry mixture into each.
  • Let stiffen in the refrigerator, and then fill more with gelatin and berries and let stiffen again.
  • Repeat until you have used all of the berries and gelatin.
  • Let cool for 4 hours.
  • Before serving, set the molds briefly in hot water and release the gelatin.

Notes / Tips / Wine Advice:

If you do not have access to fresh, seasonal berries, you can use frozen berries. Before using, they must be thawed and patted dry.
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Recipe Category Dessert / Fruit
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