Aunt Elisabeth’s * mantra always has been “few but only the best ingredients!” Here’s her way to prepare this Italian classic: panna cotta: 400g whipping cream 50g sugar 1/2 vanilla pod (scraped) 3 sheets gelatine cranberry sauce Mix a jar of high quality cranberry preserve with a generous amount of gooseberry liqueur Soak the gelatine in a bowl of cold water for 10 minutes. In the meantime bring cream, sugar and vanilla to a boil always stirring. […]
Galette or crostata, a rustic pie crust filled with fruit, is the tastiest and easiest way to cope with an abundance of ripe apples, plums and figs. Be it your homemade pie crust or the store-bought puff pastry you take as a bottom, the result will always be amazing. Over the time I learned a few tricks to turn the galette into a true delicacy. 1. macerate the fruit in 1 or 2 tablespoons sugar for at least 1/2 hour […]
In Bali we got to enjoy Ketut’s Dadar Cake, a Pandan scented crêpe filled with coconut and palm sugar syrup. We loved it so much that we had it nearly every morning for breakfast together with a fruit plate and a freshly opened coconut. It made me more than happy that one day Ketut invited me to join her into the kitchen to give me a master class in dadar cake cooking. I tried to make it […]
black sesame ice cream 250ml milk 100g sugar pinch of salt 250ml cream 2 sachets nanfang black sesame powder 6 egg yolks Warm the milk, sugar and and salt in a sauce pan.Pour the cream into a large bowl and whisk in the black sesame powder. Set a mesh strainer on top. In a separate bowl whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scape the […]
Already yesterday night at the very first tasting both sorbets reached a high score in our internal ranking: the apricot fresh and velvety, the rose boozy, sweet and intense. Combine the two, for your climb of Olympus (where the gods live). rose sorbet 250 ml rose syrup 250 ml Rosé Chill the mixture thoroughly, then freeze it in your ice cream maker. apricot sorbet (by David Lebovitz, The Perfect Scoop) 1kg ripe fresh apricots 250 ml water 200 g […]
My garden rose syrup is the start from every rose scented summer treat, from rose jam to rose petal ice cream. Early in the morning I go out in the garden and gather a basketful of newly opened rose blossoms. They are best picked after the dew has dried, but before the oil has driven off by the sun at ten or eleven. The petals must be strained out before adding sugar and reducing the rose […]
Totally unexpected we woke up to a white Christmas morning. Inspired by the magic of the snow I prepared some Bratäpfel in grandma’s copper snail pot ( this pot has 12 small dents to fit the snail shells, but we weren’t planning to use it for the original purpose any time soon). Quick recipe: remove centre of apple with the seeds and stem, fill with almond butter, plum jam and pistachios, sprinkle with cinnamon. No […]
I’m always keen to find new quince recipes, because every autumn my quince tree heaps basketfuls of this wonderful, old-fashioned fruit on me. My classic is the double reduced, deep coral red, jelly. Besides pure muscle strength (which is always necessary to cut a quince in pieces) it takes many steps and a lot of time to prepare. Although I really love the classic jelly I have been looking for something easier, quicker, but nevertheless […]
When I was searching the internet for a lemon tart recipe ( it should be quick, easy and the best ever) I found so many enticing pictures, I read so many recipes that I ended up combining my own experience as a home baker with a bunch of helpful advice from the blogosphere. For the topping: Thinly slice a lemon. Remove the seeds. In a small saucepan add 3 tbs sugar and half a cup […]
Date delicious! Datemania! Date away! Date divine! The making of: To prepare them in your own kitchen you need: dates marzipan the peel of an orange, zested dark chocolate, melted Maldon Sea Salt a bain-marie to melt the chocolate 2 forks to dip the dates