sinfully good recipes

Ingredients

Manjari-chocolate-terrine

• 80 ml cream
• 10 g vanilla sugar
• 2,5 sheets of gelatine
• 160 g Manjari-Valhrona-chocolate (64%)
• 110 g egg white
• 2 yolks

Mango-jelly

• 250 g mango puree
• 50 g sugar
• 5 ml gin
• 1 vanilla pod
• 2 g Agar-agar powder

Chocolate caramel

• 120 g fondant
• 60 g glucose
• 60 g dark chocolate
• 20 g almonds, grated

Preparation

Terrine

In a saucepan bring to boil the cream and vanilla sugar, then stir in the gelatine and the dark chocolate and in the end the 2 yolks. Whisk the egg white and gently fold it in the chocolate mixture.

Mango jelly

Boil up the mango puree with sugar and vanilla-pod. Then stir in the agar-agar powder and briefly boil up again. In the end stir the gin.
Pour in the jelly into the terrine tin, approx. 0.5 centimetres high and coat with the jelly, let it cool down, then pour in the chocolate mixture and put it in a cold place.

Chocolate caramel

Cook the fondant with glucose at 110 degrees, let it cool down a bit, stir in the chocolate and the grated almonds. Bake the mixture between two silicone mats in the oven, roll it out very thin and cut it in the desired size.

Arrange and garnish the terrine with the jelly and the chocolate caramel in layers.

Ingredients

Soup of herbs

• 1 small onion
• butter
• 2 cl fruity white wine
• 1 l vegetable stock
• ¼ l cream
• Sea salt, pepper, nutmeg
• 1 middle size, peeled potato
• fresh mountain herbs (cress, sage, hyssop,...)

Quail lollipop

• 50 g quail forcemeat
• 1 tablespoon pistachios
• rubbed thyme
• 1 cl Madeira
• 2 quail breasts
• 2 pieces leaf salad
• sea salt & pepper

Quail on potato mousseline

• 6 quail breasts without bones
• potato mousseline
• truffles
• cream sauce
• gravy (calf)

Macchiato

• 6 quail hocks
• gravy (vegetables)
• mousseline from herbs
• cream sauce

Preparation

Soup of mountain herbs

Braise lightly the chopped onion in the foamed butter, without giving colour. Deglaze with some white wine and pour on the vegetable gravy and the cream. Add sea salt, pepper and some nutmeg to taste. Boil up the soup and add the very fine grated potatoes - according to desired consistency you can add more or less potatoes.

Boil up the soup in order to get rid of the taste of potato starch and then take it from the cooker. Blend the hacked herbs into the soup, don’t take to much sage it dominates and contrasts strongly with the rest of the herbs.

For the quail's lollipops you have to plate the quail's breasts slightly, coat with the forcemeat and roll up.  Poach the breasts and cut in small slices, then spit them on an herbal spit and put them in the soup.

Quail on potato mousseline

Roast the quail's breasts and arrange them together with the sauce and the potato mousseline.

Macchiato

Take out the bones from the quail hocks and stew the hocks in the vegetable gravy. Arrange the ragout with the herbal mousseline and cream sauce and garnish with wild herb.

Ingredients

Calf venison

• 6 filets à 140 g calf venison
• sea salt, pepper and herbal oil
• butter and olive oil
• fresh herbs

Currant honey

• 2 tablespoons sugar
• 2 tablespoons tomato purée
• 2 tablespoons honey
• 2 cl herbal vinegar
• ½ l black beer
• 50 g black currants
• salt & pepper

Hash browned potatoes with rosemary

• potatoes
• clarified butter
• rosemary
• shallots

Preparation

Calf venison

Clean the meat and marinate with herbs during 24 hours. Spice with salt and pepper and roast with butter and olive oil until it gets a nice rose colour (not too hot), then let it rest for 5 minutes, warm it up and glaze it in the currant honey.

Hash browned potatoes with rosemary

Cook the potatoes and cut them in slices. Roast them crispy in clarified butter and in the end put some rosemary and shallots, roast all again and taste.

Currant honey

Melt sugar in the frying pan, add the tomato purée, add the honey and the currants and roast. Deglaze with black beer and vinegar and allow to reduce.  Add salt and pepper to taste.

Arrange the fillets with the shallots and the hash browned potatoes with rosemary and add some calf's gravy.

Ingredients:

Soufflé

• 125 g Cream cheese
• 2 yolks
• 15 g sugar
• 70 g sour cream
• 20 g corn flour und 30 g milk
• Vanilla & lemon

Raspberry – yogurt – ice-cream

• 50 g yogurt
• 150 g icing sugar
• 90 g lemon juice
• 450 g freshly pureed raspberries or raspberry purée
• 30 g Grand Marnier
• 200 g whipped cream

Cream cheese mousse

• 250 g cream cheese 20% fat in dry matter
• Juice of one lemon
• Juice and zest of one orange 
• 3 sheets gelatine
• 95 g icing sugar
• 250 g cream

Preparation:

Soufflé

Mix together all ingredients (except the sugar and the egg white). Whip the egg white with the sugar, fold in the mixture and put it together with the raspberries in a buttered and sugared glass and bake it at 200°C during approx. 18 minutes.

Raspberry-yoghurt ice-cream

Mix all ingredients (except the cream). Whip the cream and fold it in the mixture. Put the mixture in an ice maker and freeze out. Arrange the ice in an ice cream cone.

Cream cheese mousse

Mix the cream cheese with the icing sugar and the other ingredients (except the gelatine and cream). Dissolve the gelatine sheets and fold it together with the whipped cream in the cream cheese mixture. Put the mixture in the refrigerator – before serving form small dumplings and serve with raspberry sauce.