recipes

Red Fruit Jelly

Red Fruit Jelly

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Ingrediënten

  • 1 cup 250 ml Apple juice
  • ⅓ cup 80 ml Orange juice
  • 5 oz 150 g Raspberries for the juice
  • ¼ cup 60 g Granulated sugar
  • 1 cup 250 ml Red wine
  • 1 Cinnamon stick
  • Pulp of 2 vanilla beans
  • ¼ cup 60 g Vanilla pudding mix
  • 10.5 oz 300 g Berries, according to taste (such as redcurrants, blackberries, raspberries)

Garnish Recommendation:

  • Pour cold vanilla sauce over the jelly or serve it on the side.

Instructies

  • Bring a little less than ½ cup (100 ml) of apple juice to boil with the orange juice, raspberries, granulated sugar, red wine, and cinnamon stick.
  • Let boil for a bit.
  • Pass through a fine sieve.
  • Add the scraped out vanilla bean pulp.
  • Mix the vanilla pudding mix with the rest of the apple juice.
  • Bring the red wine mixture to a boil once more and thicken with the vanilla pudding-apple juice.
  • Remove from heat and add berries.
  • Fill glasses or deep dishes with the fruit jelly and chill overnight.
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Recipe Category Dessert / Fruit

Lavender Juice

Lavender Juice

Use: as a refreshing summer drink mixed with mineral water ((4 cl) lavender juice to (0.2l) mineral water) or champagne, or as flavoring
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Ingrediënten

Ingredients for about 1 Liter

  • 2½ cups 600 ml Water
  • 1¼ cups 320 g Granulated sugar
  • 2 tbsp 30 g Vanilla sugar
  • ½ oz 15 g Citric acid
  • 2 oz 65 g Lavender flowers and leaves

Instructies

  • Briefly boil water with granulated sugar, vanilla sugar, and citric acid and remove from heat.
  • Add the washed lavender and let cool.
  • Sieve, fill canning jars that have been rinsed with hot water, and close tightly.

Notes / Tips / Wine Advice:

Make sure that you do not boil the lavender mixture, otherwise the juice will become bitter!
Use—as much as is possible for you—wild lavender, which thrives in higher regions and captivates with its distinct aroma, as opposed to cultured garden lavender.
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Recipe Category Fruit / Juices

Jellied Sparkling Chardonnay Soup With Blueberries And Lemon Basil Sorbet

Jellied Sparkling Chardonnay Soup With Blueberries And Lemon Basil Sorbet

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Ingrediënten

Ingredients for 6 Servings

  • 3 cups 750 ml Sparkling chardonnay
  • 7 tbsp 100 ml Savagnin blanc (or another rich white wine)
  • ⅔ cup Elderflower juice
  • ⅔ cup 150 ml Apple juice
  • ¼ cup 60 g Granulated sugar
  • 4 tsp 2 cl Lemon juice
  • 3 Sheets gelatin
  • ⅓ cup 8 cl Cointreau
  • 9 oz 250 g Blueberries
  • Mint to garnish
  • 10.5 oz 300 g Lemon basil sorbet

Garnish Recommendation:

Instructies

  • Bring the savagnin blanc to a boil with the elderflower juice, apple juice, lemon juice, and granulated sugar.
  • Remove from heat.
  • Add water to the gelatin, remove excess water and dissolve in the still hot liquid.
  • Add sparkling chardonnay and Cointreau and set in a cool place.
  • Stir until smooth and fill deep dishes.
  • Place a scoop of the prepared sorbet in the middle of each.
  • Garnish with blueberries and mint.

Notes / Tips / Wine Advice:

Although sparkling chardonnay is without a doubt the best option for this fine dish, you can also use other sparkling wines without a problem.
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Recipe Category Dessert / Fruit

Elderflower Juice

Elderflower Juice

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Ingrediënten

  • 8½ cups 2l Water
  • 2¼ cups 500 g Granulated sugar
  • 1 Lemon
  • 15 Elderflowers
  • 3 tbsp 4 cl lemon juice
  • 3 tbsp 40 g Granulated sugar for caramelizing
  • 2 tbsp 6 cl Vinegar

Instructies

  • the liquid along with the elderflowers.
  • Cover and chill for 2 days.
  • Pour through a fine sieve or coffee filter.
  • Melt the over granulated sugar to a light caramel and deglaze with lemon juice and vinegar.
  • As soon as the caramel has dissolved, add to the elderflower juice.
  • Fill canning jars that have been rinsed with hot water and close tightly.
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Recipe Category Juices

Muscat Grapes In Gelatin With Muscatel Sabayon

Muscat Grapes In Gelatin With Muscatel Sabayon

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Ingrediënten

Ingredients for 6 Servings

  • 10.5 oz 300 g Muscat grapes
  • ¾ cup 200 ml Muscatel
  • 7 tbsp 100ml Sparkling wine, preferably chardonnay
  • 7 tbsp 100ml White grape juice
  • ¼ cup 60 g Sugar
  • 4 Sheets gelatin
  • Confectioner’s sugar for dusting
  • Mint and grapes to garnish

For the Muscatel Sabayon

  • 3 Egg yolks
  • ⅓ cup 80 g Sugar
  • ½ cup 125 ml Muscatel
  • 4 tsp 2 cl Grappa

Instructies

  • Wash and pit the grapes.
  • Bring the sparkling wine, muscatel, grape juice, and sugar to a boil and then remove from heat.
  • Add water to the gelatin, remove excess water, and dissolve in the still-warm wine mixture.
  • Rinse the single serving molds with cold water.
  • First pour in some gelatin, let it set, then place several grapes in the mold.
  • Repeat until you have used up all your ingredients.
  • Always let set in between, so that the grapes do not float to the top.
  • Set in a cool place.
  • For the sabayon, mix the egg yolks with the sugar and muscatel, then beat until foamy in a bain-marie.
  • Season with grappa and beat well once more.
  • Dip the gelatin molds briefly in hot water, overturn onto plates, and pour sabayon around each one.
  • Garnish with mint, confectioner’s sugar, and several grapes.

Notes / Tips / Wine Advice:

How Did the Muscat get in the Muscatel?

It is the oldest variety of grape in the world; the Muscat was known to the ancient Greeks and Phoenicians. The knights of the Nibelungen Saga spoke of it with such great joy that it is still known in some places as “Nibelungen wine.”
Today, the Muscat grape provides material for noble wines as well as sweet table grapes. Its name comes from its irresistible aroma, which bewitches insects most of all. It was reason enough for the ancient Romans to name the wine after the fly (musca).
The muscatel grape has been found in Austria, specifically Wachau, since 1400. It can be put to use in the sweet kitchen in its fruity, aromatic, tart varieties, depending on the desired taste, or as a high quality Prädikatswein.
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Recipe Category Dessert / Fruit

Burgundy Pears In Bavarian Cream

Burgundy Pears In Bavarian Cream

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Ingrediënten

Ingredients for12 Servings, i.e. 2 Triangle Pans of 24 oz (700 ml) Volume

  • ⅔ cup 150 ml Red wine (preferably burgundy)
  • ½ cup 110 ml Apple juice
  • ¼ cup 50 g Granulated sugar
  • 4 tsp 2 cl Poire Williams
  • 4 Sheets gelatin
  • 9 oz 250 g Pears, peeled and cut into slices

For the Bavarian Cream

  • 5 Egg yolks
  • ½ cup 120 g Granulated sugar
  • 1 Vanilla bean
  • 2 tbsp 3 cl Kirsch
  • 5 Sheets gelatin
  • 3 cups 450 ml Whipped cream

Garnish Recommendation:

  • preserved dried pears and plums

Instructies

  • Bring the red wine, apple juice, and granulated sugar to a boil with the pear slices.
  • Remove the pears from the liquid, dissolve the gelatin in it, and season with Poire Williams.
  • Fill the triangular pans about halfway with pears and liquid and chill for 3 hours.
  • Cut the firm pear gelatin out of the molds, place on a sheet lined with parchment paper, and chill again.
  • Wash and dry the pans.
  • For the Bavarian cream, halve the vanilla bean and scrape out the pulp.
  • Beat the egg yolks with the sugar and vanilla pulp in a double boiler until thick and foamy, then beat until cold in an ice bath.
  • Add water to the gelatin and remove excess water.
  • Dissolve it in slightly warmed kirsch and stir into the egg yolks.
  • Finally, fold in the whipped cream, which should not be too firm.
  • Fill the pans with half of the Bavarian cream.
  • Press the burgundy pears point down into the forms and fill with the rest of the Bavarian cream.
  • Thus it becomes a triangle within a triangle!
  • Chill for 3 more hours.

Notes / Tips / Wine Advice:

If you do not have triangular pans, it would not change the taste at all to use a terrine.
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Recipe Category Dessert / Fruit

Orange Slices With Sesame Wafers And Mint Sauce

Orange Slices With Sesame Wafers And Mint Sauce

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Ingrediënten

  • 4 Oranges whole
  • 3 tbsp 4 cl Grand Marnier
  • ¾ cup 100 g Confectioner’s sugar
  • 8 Sesame waffle leaves
  • Mint and confectioner’s sugar to garnish
  • For the Cream
  • 3 Egg yolks
  • ¼ cup 50 g Granulated sugar
  • 4 tsp 2 cl Grand Marnier
  • ¼ cup 6 cl Orange juice
  • 3 Sheets gelatin
  • 1 cup 250 ml Whipped cream
  • For the Mint Sauce
  • 4 Pears
  • ⅓ cup 80 g Granulated sugar
  • 3 tbsp 4 cl lemon juice
  • ½ Bundle peppermint
  • 3 tsp 4 cl Peppermint liqueur
  • Dash of salt

Instructies

  • Wash the oranges in hot water and dry well.
  • Cut off thin pieces of peel with a knife and cut them into fine strips.
  • Set aside in some cold water.
  • Pull apart the orange slices, collecting the juice.
  • Marinate the orange slices in Grand Marnier and confectioner’s sugar.
  • For the cream, beat egg yolks with granulated sugar in a double boiler until creamy.
  • Add water to the gelatin, remove excess water, and dissolve in slightly warmed orange juice and Grand Marnier.
  • Stir into the egg yolk mixture and beat until cold.
  • Before the mixture begins to gel, fold in the whipped cream.
  • Fill 4 small ring pans (about 2.
  • 5 in (6 cm) diameter) with the cream and chill for 3 hours.
  • For the mint sauce, peel, quarter, and core the pears.
  • Cook in lemon juice and granulated sugar until soft.
  • Blanch the mint in salt water and shock in ice water.
  • Add to the pears and mix everything well.
  • Pass through a fine sieve and season with peppermint liqueur.
  • Remove the cooled cream from the pans onto plates.
  • Lay a sesame waffle leaf on the cream.
  • Arrange orange slices on the leaf and then set another leaf on top.
  • Garnish with mint sauce, mint, orange peels, and confectioner’s sugar.

Notes / Tips / Wine Advice:

Mint, Sweet & Sour
The English like to use it in sauces for lamb and beef. The Carinthians, on the other hand, swear that real Carinthian dumplings are not worthy of the name without mint. Most of all, next to lemon balm, mint is one of the most beloved herbs of confectioners. The refreshing scent (in the New Testament, mint is referred to simply as “sweet smelling”) covers so many sweets, and the menthol-like “peppery” taste goes perfectly not only with chocolate, but also with sorbets and fruit desserts. By the way, the flavor of fresh mint can also be achieved by using essential peppermint oil.
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Recipe Category Dessert / Fruit

Merlot Cherries With Sour Cream Mousse

Merlot Cherries With Sour Cream Mousse

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Ingrediënten

Ingredients for 4–6 Servings

  • 35 oz 1 kg Sweet cherries
  • 2 cups 500 ml Merlot (can be replaced with another strong, aromatic red wine)
  • 1¼ cup 150 g Cherry marmalade
  • ¼ cup 80 g Honey
  • Juice of 2 oranges
  • 4 tsp 2 cl Kirsch
  • For the Sour Cream Mousse
  • 1¼ cup 300 ml Sour cream
  • Zest of 1 orange
  • 4 Sheets gelatin
  • ⅔ cup 80 g Confectioner’s sugar
  • 4 tsp 2 cl Kirsch
  • ¾ cup 200 ml Whipped cream

Instructies

  • Halve and pit the cherries.
  • Boil the merlot with the honey and reduce to half.
  • Boil the cherries for 3 minutes.
  • Add the cherry marmalade and orange juice and let come to a boil again.
  • Season with kirsch and chill.
  • For the mousse, mix sour cream with orange zest and confectioner’s sugar.
  • Add water to the gelatin, remove excess water, dissolve in warmed kirsch, and mix into the sour cream.
  • Fold in the whipped cream and chill the mousse.
  • Serve the merlot cherries in deep dishes with scoops of mousse on top.
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Recipe Category Dessert / Fruit

Grenadine Pear With Pear Mousse And Elderberry Purée

Grenadine Pear With Pear Mousse And Elderberry Purée

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Ingrediënten

  • 4 Pears
  • 1 cup 250 ml White wine
  • ½ cup 125 ml Grenadine
  • 14 cup 60 ml Water
  • 1 cup plus 2 tbsp 250 g Granulated sugar
  • Elderberry purée

For the (pear Mousse

  • 1 Pear
  • ¼ cup 65 ml White wine
  • ¼ cup 50 g Sugar
  • 2 Egg yolks
  • ¼ cup 30 g Confectioner’s sugar
  • 2 Sheets gelatin
  • 3 tbsp 4 cl Poire Williams
  • ¼ cup 125 ml Whipped cream

Garnish Recommendation:

Instructies

  • Boil the white wine, water, sugar, and grenadine.
  • Cook the peeled pears (with stems) in the liquid until they are soft and let them cool overnight in the mixture.
  • It is best to weight the pears with an overturned plate so that they are completely covered in the liquid.
  • For the mousse, peel and core the pears and slice into small pieces.
  • Cook until soft in white wine and sugar, blend, and sieve.
  • Dissolve the moistened gelatin in the still-warm pear purée.
  • Beat egg yolks and confectioner’s sugar in a double boiler until creamy.
  • Stir in the pear purée, fold in the whipped cream, and flavor with Poire Williams.
  • Chill for 1 hour.
  • Take out the grenadine pears and core them, leaving the pears whole.
  • Fill the pears with the mousse using a piping bag.
  • Portion out the prepared elderberry purée onto plates, set a mousse filled pear on each, and garnish with the rest of the mousse.

Notes / Tips / Wine Advice:


Beautiful Grenadine
For every bartender, grenadine is like a liquid magic wand. This pomegranate syrup comes from the Caribbean islands of the same name, which lie south of St. Vincent. The main island is the tropical paradise of Granada. Like Campari, invented in 1867 in Milan’s Via Rastrelli, grenadine has become part of the world of pastries as well as cocktails, due to its pleasant flavor and luminous color. And here, it proves to be surprisingly child-friendly: in contrast to Campari, grenadine is alcohol free.
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Recipe Category Fruit

Sour Ice Cream With Lime

Sour Ice Cream With Lime

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Ingrediënten

Ingredients for 6–7 Servings

  • 2 cups 500 ml Sour cream
  • ⅔ cup 150 g Granulated sugar
  • ¼ cup 50 ml Water
  • Juice and peel of 2 limes

Instructies

  • First, wash the limes in hot water, rub dry with a towel, and wash again.
  • Cut the peel off in thin strips, or use a zester.
  • Squeeze out the juice.
  • Heat the water with the sugar, until the sugar dissolves.
  • Stir into the cream.
  • Finally, stir in the lime zest and lime juice.
  • Place in the ice cream machine or freeze in a shallow pan, stirring occasionally.
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Recipe Category Icecream
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