Ingredients for 5 Servings For the Blackcurrant Sauce Peel, halve, and core the pear.
Boil the simple syrup with ⅔ of the white wine, ⅔ of the champagne and a bit of the lemon juice.
Poach 5 pear halves in the liquid.
Boil the rest of the pears with the rest of the white wine, champagne, and lemon juice to make a purée and then sieve.
Cut the poached pear halves the long way into thin slices and line 5 small charlotte molds in a fan pattern.
Warm the pear brandy, dissolve the moistened gelatin in it, and mix into the pear purée.
Beat the egg whites to stiff peaks with sugar and fold into the pear purée.
Fill the molds and chill for about 2 hours.
For the blackcurrant sauce, mix all the ingredients together, sieve, and thin with blackcurrant juice if the sauce is too thick.
Pour the sauce onto dishes, place pear charlottes on top, and garnish with mint.
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Peel, halve, and core the pears and poach them in a pot with white wine, sugar, lemon juice, and a vanilla bean.
Let cool.
Take out the pear halves and cut into thin slices.
For the almond foam, mix the almond milk with double cream and confectioner’s sugar and fold in the whipped cream.
Place the pear slices on dishes, cover with almond foam, and garnish with almond slices and violets.
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Ingredients for 4–6 Servings Boil water for the punch sauce, pour over the tea leaves, steep for 5 minutes, then sieve.
Boil the tea with all the ingredients but the cornstarch.
Then thicken with the cornstarch and let sit in the refrigerator for 2–3 days, covered.
For the lebkuchen mousse, beat the eggs, egg yolk, and sugar in a double boiler until it thickens.
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.
Add water to the gelatin, remove excess, and dissolve in warmed kirsch.
Add to the mousse.
Chop up the chocolate and grate the lebkuchen.
Stir both into the egg mixture and add the lebkuchen spices.
Finally, fold in the whipped cream and chill for 2 hours.
Make a circle of sauce on each dish.
Form gnocchi from the mousse and place three on each dish.
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Ingredients for 10 Servings Beat egg whites with ¼ cup (60 g) of sugar.
Boil the rest of the sugar with water to soft thread (see p.
40).
Pour into the egg mixture and beat until cold in an ice water bath.
Carefully fold in the cold mocha, rum, and whipped cream.
Fill small molds and freeze for at least 1 hour.
For the mascarpone sauce, beat the egg yolks with sugar until creamy.
Mix in the mascarpone, flavor with rum and lemon juice and fold in the whipped cream.
Portion the sauce onto chilled plates.
Place the molds briefly in hot water, remove the parfaits, and place them on the plates.
Garnish with whipped cream and wild strawberries.
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Ingredients for 4–6 Servings Preheat oven to 270 °F (130 °C).
Heat the milk and cream until they are lukewarm.
Cut the vanilla beans the long way, add to the milk, and simmer briefly.
Whisk the sugar, eggs, and egg yolks.
Mix in the milk cream mixture and let sit for a good half an hour.
Pour it all through a sieve.
Take out the vanilla beans and scrape the pulp in.
Fill shallow molds about an inch high and bake for about 30 minutes in a water bath.
Remove and place in the refrigerator for about 2 hours.
Before serving, sprinkle with brown sugar and briefly caramelize under highest upper heat (or under a salamander).
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Boil the white wine, champagne, chopped lemon and almond blossoms and let cool.
(Set several almond blossoms aside to garnish.)
Cover and let sit in the refrigerator for 2–3 days.
Add the almond milk, pour through a sieve, and freeze in an ice cream machine.
Serve garnished with an almond blossom.
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Ingredients for 8 Servings For the Vanilla Ice Cream Boil the cream, milk, and the scraped out vanilla pulp with ⅓ cup (70 g) of sugar.
Beat the eggs, egg yolks, and the rest of the sugar until creamy.
Slowly pour in the hot milk mixture while stirring, place in a bain-marie, and beat until creamy.
The mixture should have a thick consistency.
Sieve and let cool.
Freeze in an ice cream machine.
For the sabayon, beat the egg yolks in a metal mixing bowl.
Boil coffee, half of the rum, sugar, and instant coffee powder and add the egg yolks while stirring constantly.
Add the gelatin dissolved in the rest of the rum, beat in an ice bath until cold, and fold in the whipped cream.
Form gnocchi from the ice cream with tablespoons and place 2 each in chilled glass bowls.
Pour the coffee sabayon over them.
Garnish with mocha beans before serving.
You can decorate this sabayon with piped chocolate decorations however you like.
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Ingredients for 16 Servings For Chocolate I For the first chocolate, boil ¼ cup (60 g) (!
) of sugar.
Beat the egg yolks and 4 teaspoons (20 g) of sugar.
Slowly pour in the hot sugar water and beat until the mixture has cooled.
Chop up the chocolate, melt in a bain-marie, and add to the mixture along with the alcohol.
Finally, fold in the whipped cream.
Fill a terrine pan and freeze for 2 hours.
(The terrine pan should be ⅓ full.
)
For the second chocolate, follow the same directions as the first.
Fill the terrine pan to the ⅔ mark and freeze for another 2 hours.
Prepare the third chocolate the same way, fill the terrine pan, and freeze for another 2 hours.
For the almond sauce, whip the cream halfway, and flavor with almond milk syrup and some almond extract.
Dip the parfait briefly in hot water and remove from the pan.
Pour a circle of sauce onto a plate.
Cut the parfait into slices and serve on the sauce.
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Ingredients for 1 Terrine (About 8x3x 2 in (10x8x 6cm)) Cream the butter and confectioner’s sugar, mix in the egg yolks, and beat for a few more minutes.
Chop up the chocolate and melt in a bain-marie.
Warm the kirsch and dissolve the moistened gelatin in it.
Fold the chocolate and kirsch into the egg yolk mixture, add the pistachios, and fold in the whipped cream.
Knead the marzipan and confectioner’s sugar together well.
Roll out to a 14X8 in (35X20 cm) rectangle.
Line the terrine pan with plastic wrap and the marzipan.
Peel the figs and sort the raspberries.
Fill the terrine pan about 1in (2 cm) high with the mousse.
Place the figs along the middle, fill with the rest of the mousse, and place raspberries the long way.
Fold the marzipan over and close and chill for about 3 hours.
For the almond foam, whip the cream halfway and flavor with almond milk syrup and almond extract.
Remove the terrine from the pan.
Portion the almond foam onto chilled plates and serve the terrine cut into slices.
Create decorative patterns in the sauce with blackcurrant marmalade.
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Warm Armagnac to about 140 °F (60 °C) (but don’t boil! ) and pour over the plums.
Cover well and let steep for 3 hours.
Pour through a sieve, warm the liquid, pour over the plums again, and let steep again.
Repeat this process two more times over the course of two weeks.
Always close the container well, so that the alcohol doesn’t evaporate.
Sieve the plum juice and have 5 tbsp (70 ml) ready.
For the mousse, beat eggs, egg yolks, sugar, Armagnac, and plum juice in a bain-marie.
Fold in the whipped cream.
Chop the plums up finely and mix in.
Fill molds and chill.
Prepare a strong tea with Ceylon tea and water.
Bring to a boil, add sugar, and bind with cornstarch.
Let cool and fold in the whipped cream and rum.
Dip the molds briefly in hot water.
Put some tea sauce on plates and place a plum mousse on each.
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