Champagne mousse: Whip sugar, egg yolks, champagne, Grand Marnier and passion purée over water bath until creamy. Add soaked gelatine, cool a little. Fold in whipped cream and spread into sugared dome molds. Chocolate mousse: Melt 80 g cooking chocolate (70%), milk, powdered sugar and Grand Marnier together, cool a little and fold in whipped … Read more
Clean and chop the vegetables. Peel and finely chop the onion and sauté in 3 tablespoons of butter until translucent. Add vegetables and two crushed garlic cloves. Sauté everything for about 8 minutes. Add the spices and sauté for another 3 minutes. Pour in the stock and cook until soft, about 20 minutes. Puree with … Read more
For the fruit tarts, separate the eggs and beat the egg whites until stiff. Mix sugar with vanilla sugar, flour with baking powder. Cream the yolks with the sugar and then stir the flour and the snow alternately into the butter mixture. Pour the mixture into the greased and floured molds (about 2 tbsp. per … Read more
For the Jamaica cake, beat the eggs and sugar until foamy, then add the oil and continue mixing. Then add all ingredients and mix. Bake in the preheated oven at 170°C for about 60 minutes.
For the rice pudding, put the rice with lemon zest, milk, salt and vanilla pulp on cold and bring to a boil. Reduce heat and let rice swell at moderate temperature for half an hour. Wash and pit the cherries – set aside a few nice cherries for garnish. Steam with 2-3 tbsp of water … Read more
Ingredients
Sauté porcini mushrooms with shallot and pistachio nuts in butter and add to brioche cubes. Prepare an even mixture with the egg and season with salt, pepper and garlic. Cut a pocket in the chicken breasts with a small knife and fill with this mixture. Lard the chicken breasts with rosemary stalks, brown them in … Read more
Pasta dishes are just always delicious! Stir through flour and yeast, stir through other ingredients, heat and add to the yeast-flour mixture form. Let rise until the dough has approximately doubled in volume. In a well greased frying pan, form 3 tbsp. of dough each and toast the three pieces of dough on both sides … Read more
For the minced cordon roulade, soak rolls in milk, squeeze and mince. Peel onion, chop finely and fry in oil. Mix minced meat with bread, roasted onion, egg, paprika powder and season with salt and bell pepper. Spread the mixture in the form of a rectangle on a baking paper. Cover with Gouda and ham … Read more
