For the Kaiserschmarren, stir the egg yolks, milk, sugar, vanilla sugar, flour and salt into a smooth batter. Beat the egg whites until firm. Heat clarified butter in a pan over medium heat, then turn down the heat a bit. The clarified butter should not be too hot. Pour the batter into the pan and … Read more
Before preparing the gravy, be sure to pour off the excess fat from the pan. Add a little tomato pulp and dust with a little flour as needed. To deglaze the roasting residue, first use white or red wine, boil it down and add unseasoned soup or water once again (be careful not to use … Read more
Separate the eggs. Beat the egg whites until stiff – it is best to add a pinch of salt before beating. Whisk the egg yolks with the granulated sugar, add the milk and flour. Whisk until a nice lump-free batter is formed. Fold the beaten egg whites into the batter and gently combine. Melt some … Read more
Grate chocolate and almond kernels. Cook shortcrust pastry. Filling: Boil water, cane sugar and juice of one lemon briefly and steam apples in it to a thick puree until soft. Add the cinnamon. Cook the dough and cut it in half, roll out one half into a rectangle on the ungreased baking sheet, prick it … Read more
Put green tea in a tea strainer and pour into a cup. Heat water to 70 °C and pour over tea. After 1-2 minutes, remove the tea strainer. Add currant and lime juice. Add ginger piece and season with honey.
For the beet salad with grapefruits and pistachios, first wash the beets and boil them for 30 to 45 minutes, depending on their size. Then drain them, rinse them in ice water, remove them with a skimmer and let them cool down a bit. Meanwhile, peel the grapefruit, removing the white skin completely. Slice the … Read more
Puree raspberries with Cremefine. Season to taste with vinegar, salt, pepper and sugar. Wash lettuce, drain well and chop into bite-sized pieces. Drizzle or mix with the dressing and serve.
For the duck breast in thyme butter, season the skin side with salt and pepper, and the meat side additionally with dried marjoram or thyme. Fry in not too hot oil on the skin side until crispy, turn and fry briefly. Transfer to a cold, ovenproof plate, add thyme sprig and roast in a 180-200 … Read more
Divide the fish fillets into four pieces, salt and pepper. Cook lobster according to instructions, break out and divide into pleasing medallions. In a small saucepan, strongly heat 2 tablespoons of olive oil. Add cleaned mussels in their shells, add rosemary, cover with lid and cook vigorously for 2 minutes. Take out opened mussels and … Read more
First, rub an ovenproof dish with a peeled clove of garlic, butter it and preheat the oven to 180 °C. Then cut the cooked beet into 1/2 cm thick slices, layer them in the form of bricks and season with salt and pepper. Now mix the whipped cream together with the grated cheese, spread evenly … Read more