recipes

Elderberry Purée

Elderberry Purée

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Ingrediënten

  • 1 cup 250 ml Red wine
  • 7 tbsp 100 g Sugar
  • 2 tbsp Honey
  • 1 Cinnamon stick
  • 1 tbsp ½ kl Ground ginger
  • 5 oz 150 g Elderberries
  • 4 tbsp Applesauce or 2 apples cut into cubes
  • 1 tbsp cornstarch

Instructies

  • Boil red wine with the sugar, honey, and cinnamon stick.
  • Add the elderberries and boil down slowly for about 15 minutes.
  • After 10 minutes, mix in the applesauce or cubed apples.
  • Mix cornstarch with some cold water at your discretion and thicken the purée with it.
  • Finally, season with ginger.
  • Use: as an addition to quark desserts or kaiserschmarren

Notes / Tips / Wine Advice:

Use elderberry season to prepare a larger amount of elderberry purée. It can be frozen without a problem and used in the winter for a fruity change of pace.
Beware of snacking on elderberries as you pick them in late summer. Raw, they contain a toxic substance that causes nausea and headache, but it is safe after being heated over 212 °F (100 °C)
Wild Hunt for Love
The wood of the European Black Elderberry (Sambucus nigra) is entwined in many legends. In pagan times, the elder or “Holder” was the seat of the Goddess Freia, also called Holder, Holla, or Holle. She was honored and feared as the goddess of love as well at the leader of the ghostly Wild Hunt. The berry-like elder fruits, which are rich in vitamins and minerals, are very useful in sweet cooking as well as in the farmer’s pantry. The Austrian variety known as Haschberg are particularly aromatic.
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Recipe Category Fruit

White Truffles With Grand Marnier

White Truffles With Grand Marnier

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Ingrediënten

Ingredients for about 120 Pieces

  • ¾ cup 200 ml Heavy cream
  • 5 tbsp 70 g Butter
  • 50 g Glucose syrup or simple syrup,
  • 17.5 oz 500 g White couverture chocolate
  • ⅔ cup 160 ml Grand Marnier
  • 120 White chocolate truffle shells small, hollow chocolate balls
  • About 17.5 oz 500 g White couverture chocolate for dipping

Instructies

  • Boil the heavy cream, butter, and glucose syrup briefly and then remove from heat.
  • Chop up the white chocolate and melt in the cream.
  • Flavor with Grand Marnier.
  • Let cool.
  • (It should not be warmer than 82–86 °F (28–30 °C), otherwise the truffle shells will melt!
  • ) Using a piping bag fitted with a round nozzle, fill the truffle shells and let them cool overnight.
  • Melt the white chocolate and let cool.
  • Using a parchment paper cone, fill the shells to the top, creating a cover over the hole.
  • Chill for 1 hour.
  • Using a fork, dip the truffles in the rest of the chocolate.
  • Place on a glazing rack and roll them around to create a pattern.
  • Place on parchment paper and let harden.
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Recipe Category Dessert

Butter Truffles

Butter Truffles

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Ingrediënten

  • ⅔ cup 150 ml Heavy cream
  • ¼ cup 60g Granulated sugar Dash of salt
  • 2 tsp 10g Vanilla sugar
  • 9 oz 200g Dark couverture chocolate, chopped
  • 9 oz 250g Milk couverture chocolate, chopped
  • 2 sticks plus I½ tbsp 250g Butter
  • About 5 oz 150g Dark couverture chocolate for dipping
  • Cocoa powder to coat

Instructies

  • Boil the heavy cream with sugar, salt, and vanilla sugar and stir in the chopped up chocolate.
  • Remove from heat and let cool.
  • Cream the butter and slowly stir into the chocolate.
  • Line a baking sheet with parchment paper.
  • Using a piping bag fitted with a round nozzle, make balls on the paper.
  • Chill and let harden.
  • Before glazing, let them sit at room temperature for a short time.
  • Melt the dark chocolate, let cool, dip the truffles using a fork, and let excess drip off.
  • Roll in cocoa powder and shake off excess.
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Recipe Category Dessert

Plums In Gelatin With Poppy Ice Cream And Plum Foam

Plums In Gelatin With Poppy Ice Cream And Plum Foam

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Ingrediënten

  • 200 g PLums
  • 7 tbsp 100 ml Red wine
  • ¼ cup 50 g Granulated sugar
  • 3 Sheets gelatin
  • 2 tsp 1 cl Armagnac
  • 2 tsp 1 cl Slivovitz
  • Plum foam ½ recipe

For the Poppy Ice Cream

Instructies

  • Half and pit the plums.
  • Boil red wine with granulated sugar.
  • Add the plums and let cook several minutes, until soft.
  • Strain and collect the juice.
  • Add water to gelatin, remove excess, and dissolved gelatin in the juice.
  • Flavor with Armagnac and slivovitz.
  • Now fill cold rinsed single serving molds with the liquid and plums and chill for 3 hours.
  • Prepare the vanilla ice cream according to the recipe.
  • Mix with poppy seed and freeze in the ice cream machine.
  • Prepare the plum foam according to the recipe.
  • Dip the molds briefly in hot water and overturn one onto each place.
  • Add a scoop of poppy ice cream and the plum foam on top
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Recipe Category Dessert

Vanilla Ice Cream from Toni Mörward

Vanilla Ice Cream from Toni Mörward

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Ingrediënten

Ingredients for 12–14 Servings

  • 2 cups 500 ml Milk
  • 2 cups 500 ml Heavy cream
  • ¾ cup 160 g Granulated sugar
  • 3 Vanilla beans
  • 6 Egg yolks
  • 4 Eggs

Instructies

  • Boil the milk, heavy cream, halved vanilla beans, and half of the granulated sugar.
  • Cream the eggs with the rest of the granulated sugar in a metal mixing bowl.
  • Remove the vanilla bean from the milk and scrape any remaining pulp into it.
  • Boil the vanilla milk once more and then stir in to the eggs, stirring constantly.
  • Stir in a double boiler, until the mixture begins to thicken.
  • Sieve and then beat until cool.
  • Place the cooled cream in the ice cream machine or freeze in a shallow pan, stirring occasionally.
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Recipe Category Icecream

Plum Foam

Plum Foam

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Ingrediënten

Ingredients for 10 Servings

  • 35 oz 1 kg Plums
  • ¼ cup 160g Granulated sugar
  • 7 tbsp 100 ml Red wine
  • 6 Sheets gelatin

Instructies

  • Pit and halve the plums and boil them in red wine and granulated sugar for several minutes.
  • Purée with an immersion blender and then sieve.
  • Add water to the gelatin, remove excess, and stir in.
  • Let firm in the refrigerator.
  • Whisk smooth and fill a 1 quart cream whipper.
  • Screw in two chargers and shake well.
  • Place in the refrigerator for several hours.
  • Before foaming, shake well with the whipper upside down.
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Recipe Category Dessert

Marinated Peaches With Campari Sabayon

Marinated Peaches With Campari Sabayon

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Ingrediënten

  • 3 –4 Peaches
  • Confectioner’s sugar
  • 4 tsp 2 cl Grappa
  • Splash of grenadine
  • Juice of ¼ lemon
  • Mint cut into fine strips
  • Mint Leaves to garnish

For the Campari Sabayon

  • 4 Egg yolks
  • ¼ cup 50 g Sugar
  • 1 Sheet gelatin
  • Zest of 1 orange
  • ¼ cup 6 cl Campari
  • 3 tbsp 4 cl Orange juice
  • 1 tbsp Whipped cream
  • Confectioner’s sugar

Instructies

  • Cut the peaches into thin slices and marinate in grappa grenadine, lemon juice, mint strips, and confectioner’s sugar.
  • Arrange in a rosette on a plate.
  • For the Campari sabayon cream the egg yolks with sugar and beat in a double boiler until the mixture binds together and forms a solid, airy foam.
  • Add cold water to the gelatin, remove excess, and dissolve gelatin in the foam.
  • Continue mixing the foam in a cold water bath.
  • Season with orange zest, Campari, and orange juice.
  • Sweeten the whipped cream slightly with confectioner’s sugar and fold into the Campari foam before serving.
  • Serve the Campari sabayon over the peaches and garnish with mint leaves.

Notes / Tips / Wine Advice:

Garnish Recommendation: Bellini sorbet
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Recipe Category Fruit

Bellini sorbet

Bellini sorbet

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Ingrediënten

Ingredients for 6–8 Servings

  • 9 oz 250 g Peach purée (sieved peaches)
  • 3.5 oz Simple syrup
  • Juice of ½ lemon
  • 4 tsp 2 cl Grappa
  • ⅓ cup 8 cl Champagne
  • Champagne to serve

Instructies

  • Mix all the ingredients together well, sieve, and place in the ice cream machine (or freezer, stirring repeatedly).
  • To serve the sorbet, pour champagne over each scoop in a chilled glass.
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Recipe Category Dessert / Fruit

Strawberries In Champagne Gelatin With Elderflower Mousse And Strawberry Foam

Strawberries In Champagne Gelatin With Elderflower Mousse And Strawberry Foam

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Ingrediënten

Ingredients for12 Servings

  • 10.5 oz 300 g Strawberries
  • 1⅔ cups 400 ml Sparkling wine (preferably chardonnay)
  • ⅔ cup 150 ml Apple juice
  • 3 tbsp 4 cl lemon juice
  • ⅓ cup 80 g Granulated sugar
  • 5 Sheets gelatin
  • Strawberry foam

For the Elderflower Mousse

  • 1⅔ cups 400 ml Elderflower juice , or use ready-made juice
  • 4 Sheets gelatin
  • ½ cup 120 ml Whipped cream
  • 2 Egg whites
  • ¼ cup 50 g Granulated sugar

Instructies

  • Wash and quarter the strawberries.
  • Bring the sparkling wine to boil with apple juice, lemon juice, and granulated sugar and then remove from heat.
  • Add cold water to the gelatin, remove excess and dissolve the gelatin in the still warm wine mixture.
  • Cool, letting the liquid almost gel.
  • Put the quartered strawberries in wide glasses (whisky tumblers work best) and cover with the still liquid gelatin.
  • Chill for 1 hour.
  • For the mousse, add water to the gelatin, remove excess water, and dissolve in a bit of elderflower juice in a double boiler.
  • Stir into the rest of the elderflower juice.
  • Stir in a mixing bowl over ice until the liquid begins to gel.
  • Fold in the whipped cream.
  • Beat the egg whites, add granulated sugar, and beat to stiff peaks.
  • Fold in.
  • Add the mousse on top of the solid gelatin and chill again.
  • Prepare the strawberry foam according to the recipe and foam on top of the mousse with a whipped cream dispenser.

Notes / Tips / Wine Advice:

Garnish Recommendation: strawberries with stems and mint
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Recipe Category Fruit

A New Peach Melba

A New Peach Melba

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Ingrediënten

Ingredients for 10 Servings

  • 5 Peaches
  • 1⅔ cups 400 ml Sauvignon blanc (or another strong white wine)
  • ⅔ cup 150 ml Water
  • Juice of 1 lemon
  • 7 tbsp 100 g Granulated sugar
  • 2 tbsp plus 1 tsp 50 g Honey
  • 3 tbsp 4 cl Peach liqueur
  • Dash of salt
  • 1⅔ cups 200 g Raspberry marmalade
  • 9 oz 250 g Raspberries
  • 7 oz 200 g Dark couverture chocolate

For the Cake Base

  • 2 Eggs
  • ¼ cup 50 g Granulated sugar
  • 3 tbsp 25 g Flour
  • 3 tbsp 25 g Cornstarch
  • Dash of salt
  • Confectioner’s sugar

For the Vanilla Cream

  • 3 Egg yolks
  • 7 tbsp 100 g Granulated sugar
  • ½ cup 125 ml Milk
  • 1 Vanilla bean
  • 2 Sheets gelatin
  • ¾ cup 175 ml Whipped cream

Instructies

  • Preheat oven to 350 °F (180 °C).
  • Blanch the peaches briefly in salt water, shock in ice water, and peel.
  • Halve and pit.
  • Bring the sauvignon blanc to boil with water, lemon juice, granulated sugar, and honey.
  • Add the peaches and cook until soft.
  • Take the peaches out and set aside.
  • Season the liquid with peach liqueur and boil slowly, until it is thick and syrupy.
  • Beat the eggs with granulated sugar and salt until thick and creamy.
  • Sieve the flour and cornstarch and fold into the egg.
  • Spread on a baking sheet lined with parchment paper and bake for 6 minutes.
  • Overturn onto a cloth sprinkled with confectioner’s sugar and carefully pull away the parchment paper.
  • Cut out circles (about 3 in (7.
  • 5 cm) diameter) with a cookie cutter and place in pans of the same size.
  • Brush with warm raspberry marmalade and place the raspberries on top.
  • Halve the vanilla bean and boil it in milk.
  • Remove from heat and let sit.
  • Beat the egg yolks with granulated sugar in a double boiler until creamy.
  • Remove the vanilla bean and scrape the pulp into the milk.
  • Dissolve the moistened gelatin in the warm milk and then pour into the egg yolk mixture.
  • Continue beating in double boiler until the mixture begins to thicken.
  • You can tell when it is ready because when you blow on the cream while it is coating the cooking spoon, rings will appear that are reminiscent of a rose.
  • Beat in an ice bath until cool.
  • Fold in the whipped cream.
  • Fill the forms and freeze for 2 hours.
  • Remove from the forms.
  • Cut ten 1½x8 in (4×20 cm) strips of parchment paper.
  • Melt the chocolate in a bain-marie.
  • Brush the paper strips thinly with the chocolate and wrap each tartlet with a strip, chocolate side in.
  • Let harden in the refrigerator and pull off the paper.
  • Cut the peaches into fine slices, but keep them all together in the original shape.
  • Set a peach half on top of each and pour the cooled syrup on top.
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Recipe Category Fruit
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