recipes

Raspberry Purée

Raspberry Purée

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Ingrediënten

  • 35 oz 1 kg Raspberries
  • 9 oz simple syrup based on the sweetness of the berries
  • ¼ cup Raspberry liqueur
  • Zest of 1 orange
  • Dash of ground ginger

Instructies

  • Wash the raspberries and purée with the syrup and orange zest.
  • Pass through a fine sieve and flavor with raspberry liqueur and ginger.

Notes / Tips / Wine Advice:

The Sweetest Rose
Of all the fruits in the rose family, the raspberry (Rubus idaeus) is without a doubt the sweetest and most enticing. Wild raspberries were already served as food for people by the Neolithic Age, but they have only been cultivated in gardens since the Middle Ages. The particularly flavorful raspberries that are common today first appeared in the Renaissance. But in Europe, they only grew a few kinds of raspberries, whereas in Asia, thought to be the origin of the raspberry, more than two hundred kinds were known.
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Recipe Category Fruit

Nectarine Brittle Pâte With Redcurrants

Nectarine Brittle Pâte With Redcurrants

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Ingrediënten

Ingredients for 8 Servings

  • 8 Wafers about 2 ½ in (6 cm diameter)
  • 3 Nectarines
  • 3.5 oz Nectarine purée follow peach purée recipe,
  • 3 tbsp 4 cl Peach liqueur
  • 4 tsp 2 cl lemon juice
  • 3 tbsp Simple syrup
  • 3 Sheets gelatin
  • 14 oz 400 g Dark couverture chocolate
  • Brittle crumbs
  • 7 oz 200 g Redcurrants
  • ¼ cup 50 ml Redcurrant juice
  • 4 tsp 30 g Honey
  • About 10.5 oz 300 g Cream ice cream or white chocolate ice cream
  • Mint to garnish

For the Brittle Cream

  • 1¼ oz 35 g Dark couverture chocolate
  • 1¾ oz 50 g Milk couverture chocolate
  • ¼ cup 50 ml Milk
  • 1½ tbsp 20 g Butter
  • .5 oz 15 g Brittle (see p. 36)

Instructies

  • Place each wafer in the same sized mold.
  • For the brittle cream, chop up the chocolates and melt them together in a bain-marie.
  • Mix in milk and butter.
  • Homogenize with an immersion blender, i.
  • e.
  • mix for 5 minutes without letting air in (keep the mixer submerged!
  • ).
  • Finally, mix in the brittle, fill the molds, and chill for 2 hours.
  • In the meantime, cut the nectarines into small cubes.
  • Add cold water to the gelatin.
  • Warm the peach liqueur, lemon juice, and simple syrup.
  • Remove excess water from the gelatin, dissolve in the liqueur mixture, and then stir into the nectarine purée.
  • Add the nectarine cubes.
  • Add this mixture to the molds and chill for about 4–5 hours.
  • Remove the tartlets from the molds.
  • Melt the dark chocolate in a bain-marie.
  • First dip the lower half of the tartlets in the chocolate, then in the brittle crumbs, and set on parchment paper.
  • Boil the redcurrant juice with honey.
  • Remove from heat, let cool, and mix in crushed redcurrants.
  • In the middle of each dish, place a tartlet, surround with the redcurrants, and place cream ice cream or white chocolate ice cream on top.
  • Garnish with mint
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Recipe Category Fruit
Country Austria / European

Passion Fruit Terrine With Fried Strawberries

Passion Fruit Terrine With Fried Strawberries

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Ingrediënten

Ingredients for 12 Servings

For the Passion Fruit Mousse

  • 1½ 350 ml Passion fruit juice
  • 4 Sheets gelatin
  • 3 Egg whites
  • 7 tbsp 100 g Granulated sugar
  • 4 tsp 2 cl Cointreau
  • 1 cup 250 ml Whipped cream

For the Yogurt Mousse

  • ⅔ cup 150 ml Yogurt
  • ¼ cup 30 g Confectioner’s sugar
  • 4 tsp 2 cl Cointreau
  • 4 tsp 2 cl Orange juice
  • 3 Sheets gelatin
  • ⅔ cup 150 ml Whipped cream

For the Fried Strawberries

  • 12 Strawberries with stems
  • 6 tbsp 50 g Flour
  • Dash of salt
  • ½ tbsp Confectioner’s sugar
  • 2 tsp 1 cl Sunflower oil
  • 1 Egg yolk
  • ¼ cup 50 ml White wine
  • 2 tsp 1 cl Strawberry liqueur
  • 1 Egg white
  • 4 tsp 20 g Granulated sugar
  • Strawberry purée
  • Confectioner’s sugar and
  • Mint to garnish
  • Oil for frying

Instructies

  • For the passion fruit mousse, add cold water to the gelatin.
  • Warm about 100ml of passion fruit juice.
  • Remove excess water from the gelatin, dissolve in the juice, and then add to the rest of the passion fruit juice.
  • Flavor with Cointreau and mix over an ice bath until the juice begins to gel slightly.
  • Beat the egg white to stiff peaks with the granulated sugar and fold in along with the whipped cream.
  • Fill the terrine mold with the mousse and chill for 1 hour.
  • For the yogurt mousse, mix yogurt with confectioner’s sugar.
  • Warm Cointreau and orange juice.
  • Dissolve the moistened gelatin in it.
  • Mix into the yogurt.
  • Fold in the whipped cream.
  • Spread the yogurt mousse on top of the passion fruit mousse and chill for another 3 hours.
  • For the batter, mix flour, salt, sugar, and oil.
  • Mix in the egg yolks.
  • Add the white wine and strawberry liqueur and mix everything to a smooth batter.
  • Beat egg whites to stiff peaks with sugar and fold into the batter.
  • In a small, deep pan, heat a good amount of oil.
  • Hold the washed strawberries by the stem or on a toothpick, dip into the batter, then fry until golden.
  • Let drain well on paper towels.
  • Remove the terrine from the mold and portion onto places.
  • Surround each with strawberry purée and place a halved strawberry on top.
  • Garnish with confectioner’s sugar and mint.
  • Garnish Recommendation: add nougat ice cream (see p.
  • or coconut ice cream (see p.
  • 354)
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Recipe Category Fruit
Country Austria / European

Blueberry Buttermilk Tartlets With Apricots

Blueberry Buttermilk Tartlets With Apricots

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Ingrediënten

Ingredients for 8 Servings

For the Buttermilk Mousse

  • 1 cup 250 ml Buttermilk
  • 2 tbsp 40 g Honey
  • 6 tbsp 50 g Confectioner’s sugar
  • Salt
  • Zest of 1 orange
  • 3 Sheets gelatin
  • ¾ 200 ml Whipped cream

Instructies

  • Preheat oven to 340 °F (170 °C).
  • Prepare the basic pâte brisée dough.
  • Roll the dough out 3–4mm thick and poke several times with a fork.
  • Cut out circles of the right size to line the buttered tartlet pans.
  • Place the pans on a baking sheet and bake for about 8–10 minutes.
  • Remove tartlets from the pans and let cool.
  • For the mousse, mix buttermilk with honey, confectioner’s sugar, and orange zest.
  • Add water to the gelatin, remove excess water, and dissolve in warmed orange juice.
  • Add to the buttermilk mixture.
  • Stir in an ice water bath until the liquid begins to gel slightly, then fold in the whipped cream.
  • Fill the tartlets with mousse and chill.
  • Place blueberries on top of each tart.
  • Pour blueberry sauce onto each plate and place a tart in the middle.
  • Garnish with preserved apricots and mint and dust with confectioner’s sugar.
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Recipe Category Fruit / Tarts
Country Austria / European

Yogurt Lemon Sauce

Yogurt Lemon Sauce

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Ingrediënten

  • 2 cups 500 ml Whole milk yogurt
  • 1 cup 120 g Confectioner’s sugar
  • ⅓ cup 8 cl Lemon juice
  • Zest of 2 lemons fine
  • 4 tbsp Whipped cream

Instructies

  • Mix all ingredients together.
  • Fold in the whipped cream before serving.

Notes / Tips / Wine Advice:

The Sour Charm of the Lemon Trees
The fruit of the lemon tree is most useful in the sweet kitchen exactly because of its natural sourness. Its juice it found in creams, gelatin, sorbets, and ice cream. Its peel flavors many dishes; succade (candied lemon peel) is an irreplaceable baking ingredient. It is the same for its relative, the lime. Unlike the lemon, the lime is seedless and possesses a finer, delicately bitter flavor that ensures it a special place in the modern dessert kitchen.
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Recipe Category Fruit / Sauce
Country Austria / European

Blueberry Sauce

Blueberry Sauce

Sort and wash the blueberries, then purée them with the confectioner’s sugar. Pass through a fine sieve and flavor with crème de cassis and blueberry liqueur.
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Ingrediënten

  • 18 oz 500 g Blueberries
  • 1¼ cups 160 g Confectioner’s sugar
  • 3 tbsp 4 cl Crème de cassis (redcurrant liqueur)
  • 3 tbsp 4 cl Blueberry liqueur

Instructies

  • A Berry like Red Wine
  • This fruit of a low bush in the Vaccinium family contains a high amount of tannins and is therefore used as a home remedy against diarrhea and bleeding gums.
  • St. Hildegard von Bingen treasured this very useful berry and created a powder of dried red European blueberries for use against digestive trouble.
  • She wrote that this powder “looks like red wine when mixed with water, and is lovely for quenching your thirst.
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Recipe Category Fruit / Sauce
Country Austria / European

Berry Lasagna With Strudel Dough Leaves

Berry Lasagna With Strudel Dough Leaves

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Ingrediënten

  • 6 oz basic strudel dough or use ready-made dough
  • 12 oz Mascarpone cream
  • 3.5 oz 100 g Blueberries
  • 3.5 oz 100 g Raspberries
  • Strawberry purée
  • Sour cream and Mint to garnish
  • Confectioner’s sugar for dusting
  • Butter for the baking sheet

Instructies

  • Preheat oven to 430 °F (220 °C).
  • Cut 12 circles out of the prepared strudel dough with a round cookie cutter (4 in (10 cm) diameter).
  • Place on a buttered baking sheet, dust with confectioner’s sugar, and caramelize in the preheated oven for about 5 minutes.
  • Remove from baking sheet and let cool.
  • Prepare the mascarpone cream according to the recipe and fill a piping bag fitted with a star-shaped nozzle.
  • Pipe a 1½ in (4 cm) diameter foundation of cream onto each plate.
  • Arrange a variety of berries on and around the cream and cover with a strudel leaf.
  • Repeat with the rest of the berries.
  • Place the prettiest strudel leaves on top of the last cream and berry layer.
  • Surround with strawberry purée and sour cream and dust with confectioner’s sugar.
  • Garnish with mint.
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Recipe Category Fruit
Country Austria / European

Banana Chocolate Terrine With Kumquats

Banana Chocolate Terrine With Kumquats

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Ingrediënten

Ingredients for 12 Servings

  • Basic baumkuchen ⅓ recipe
  • 500 g kumquats with star anise
  • Confectioner’s sugar for dusting

For the Banana Mousse

  • 2 Bananas
  • ¼ cup Simple syrup
  • 2 tbsp 3 cl lemon juice
  • 3 Sheets gelatin
  • 2 Egg whites
  • 4 tsp 20 g Granulated sugar

For the Chocolate Mousse

  • 4 oz 120 g Dark couverture chocolate
  • 1 Egg yolk
  • 1 Banana
  • ¼ cup Simple syrup
  • 3 tbsp 4 cl Heavy cream
  • ¾ cup 180 ml Whipped cream
  • 4 tsp 2 cl Banana liqueur

Instructies

  • Prepare the baumkuchen according to the recipe (see p.
  • 33), let cool, and cut into thin strips.
  • Lay the strips in a terrine mold the short way.
  • For the banana mouse, purée the peeled, coarsely chopped bananas with simple syrup and lemon juice.
  • Sieve the purée.
  • Add water to the gelatin, remove excess, and dissolve in a portion of the banana purée in a double boiler.
  • Mix back into the rest of the purée and beat in an ice bath until it begins to gel slightly.
  • Beat the egg whites to stiff peaks with sugar and fold into the banana mixture.
  • Fill a terrine mold and chill for 2 hours.
  • For the chocolate mousse, melt the chocolate in a double boiler and then remove from heat.
  • Mix the simple syrup with peeled, coarsely chopped banana and heavy cream.
  • Pass through a fine sieve and mix into the chocolate along with the egg yolk.
  • Fold in the whipped cream and flavor with banana liqueur.
  • Spread on top of the banana mousse and chill for 4 more hours.
  • Remove from the terrine mold and portion.
  • Place each piece in the middle of a plate, surround with kumquat star anise compote and dust with confectioner’s sugar.

Notes / Tips / Wine Advice:

This terrine tastes even more delicate when served with fresh vanilla foam (see p. 203).
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Recipe Category Dessert / Fruit
Country Austria / European

Passion Fruit Nougat Charlotte

Passion Fruit Nougat Charlotte

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Ingrediënten

Ingredients for 6–8 Portions (1 Charlotte Pan)

  • Basic sponge cake batter for roulades ½ recipe
  • Apricot marmalade for brushing
  • 7 oz 200 g Passion fruit purée (store-bought or homemade, see Tips)
  • 5 Sheets gelatin
  • 2 Egg yolks
  • 2 tbsp 30 g Granulated sugar
  • 4 tsp 2 cl Cointreau
  • 1 cup 250 ml Whipped cream
  • Sugar for the cloth
  • For the Nougat Mousse
  • 4 oz 120 g Nougat
  • 1 Egg
  • 2 Sheets gelatin
  • ⅔ cup 150 ml Whipped cream
  • 4 tsp 2 cl Rum

Instructies

  • Bake the sponge cake according to the recipe and overturn onto a sugared cloth.
  • Turn your Charlotte pan upside down and cut out a circular cake base.
  • Set it aside.
  • Slice the rest of the cake lengthwise, brush with marmalade, roll into small roulades, and chill.
  • Cut the roulades into slices 5–8mm thin and line the Charlotte pan with them as thinly as possible.
  • Warm a portion of the passion fruit purée.
  • Add cold water to the gelatin, remove excess, and dissolve the gelatin in the warm purée.
  • Mix with the rest of the purée.
  • Beat the egg yolks with granulated sugar in a double boiler until creamy.
  • Add the passion fruit purée and beat in an ice water bath until cool.
  • As soon as the mixture begins to gel, fold in the whipped cream.
  • Flavor with Cointreau, put in the Charlotte pan, and chill for 20 minutes.
  • In the meantime, melt the nougat for the nougat mousse.
  • Add water to the gelatin, remove excess, and dissolve in warmed rum.
  • Beat the egg with the rum-gelatin mixture over a double boiler, stir into the nougat, and let cool a bit.
  • Fold in the whipped cream.
  • Fill the Charlotte pan, place the cake base on top, and chill for 2–3 hours.
  • Remove from the pan and brush with warmed apricot marmalade.

Notes / Tips / Wine Advice:

  • It is very easy to make your own passion fruit purée. Just take out the meat of about 10 passion fruits and blend it with more or less simple syrup, according to your personal taste. Sieve—and done.
  • If you do not happen to have any passion fruit, you can replace them with strawberries or other fruit. However, the tartness of the passion fruit harmonizes with the sweetness of the nougat wonderfully.
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Recipe Category Fruit / Tarts
Country Austria / European

Lemon Tart With Mascarpone

Lemon Tart With Mascarpone

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Ingrediënten

Ingredients for 6–8 Portions

For the Filling

  • 2 Egg yolks
  • 2 Eggs
  • ½ cup 120 g Granulated sugar
  • 2¾ tbsp 40 g Butter
  • 2 tbsp Cornstarch
  • ½ tsp Honey
  • 14 oz 400 g Mascarpone
  • ¾ cup 180 ml lemon juice
  • Zest of 2 lemons

Instructies

  • Preheat oven to 375 °F (190 °C).
  • Line a buttered springform pan with the torte dough and weight with lentils or peas to bake, as described in the basic recipe.
  • For the filling, beat egg yolks, eggs, and sugar in a double boiler until creamy.
  • Add the butter, lemon juice, and lemon zest and beat well.
  • Beat in the cornstarch, honey, and mascarpone.
  • Slowly heat the mixture, stirring constantly, and simmer until the mixture thickens.
  • Fill the pre-baked crust and bake again for 10 minutes.
  • Chill before serving.
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Recipe Category Cheese / Fruit / Tarts
Country Austria / European
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