Lavender Ice Cream With Peaches And Pine Nuts at Brasserie “1806”

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I love the warm season and its special qualities.  The best thing to do after a busy day is to enjoy the warm evening in the garden by eating ice cream.  This week I couldn’t even wait for closing time and went to Breidenbacher Hof’s Executive Chef Philipp Ferber to ask him for a fruity refreshment.  I was lucky because he had just created a new dessert, that was waiting to be tasted.  The dessert he served a few minutes later was very exotic and delightful:  Lavender Ice Cream paired perfectly with a White Peach and Pine Nut topping.  This was the perfect way to cap off a long day and to enjoy a warm summer evening.  I knew that I couldn’t deny you this enjoyment.

Here is the recipe to sweeten your closing time:

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Lavender Ice Cream with Roasted White Peach And Honey Pine Nut Vinaigrette

For 6 people

Lavender ice cream:

Ingredients
200ml cream
200ml milk
1 vanilla bean
2Tbsp lavender blossom
5 egg yolks
60g sugar

Preparation:
Mix the cream together with the milk, the core of the vanilla bean and the bean itself in a pan. Heating it for five minutes.  Next add the lavender blossom.  At the same time, stir in the sugar and the egg yolk until the mass turns white.  When done, add sugar and eggs to the cream mixture and put everything into an ice cream machine.  Complete it as described in the directions for use of the ice cream maker.

Roasted Peach with honey-pine nut-vinaigrette:

Ingredients:
4 white peaches (ripe, but not too soft)
30g powder sugar
40g butter
40ml peach liqueur
½ vanilla bean
50g pine honey
50g pine nuts

Preparation:
Halve the unpeeled peaches and remove the core carefully.  Dice to halves of the peaches and put them aside.
Dust the cut faces of the remaining peaches with the powder sugar and roast them in a laminated pan over medium heat.  When the sugar turns into caramel, turn the peaches, add the butter and go on sautéing.
Afterwards, decant the butter and deglaze the peaches with the liqueur.  Now, add the vanilla bean into the pan and cover it.  Leave it for 3 or 4 minutes and remove the lid.  At this point, the skin of the peach can be peeled very easily.
Take the peaches out of the pan and reduce the liquid.  It is time to add the pine honey and pine nuts and finally the peaches again, to glaze everything with the brew.

Garnish:
Fresh raspberries
12 lavender blossoms

Plating:
Put one tablespoon of the diced peach in the middle of a plate.  Then, set the peach on it and combine everything with the brew.  If you like you can decorate the dish with raspberries and lavender blossoms.  Finally, set a scoop of the wonderful lavender ice cream on top and serve your delicious dessert.

Enjoy!

Gebratener weißer Pfirsich mit Lavendelblüteneis und Honig-Pinienkern-Vinaigrette in der Brasserie “1806”

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Ich liebe die warme Jahreszeit und ihre Vorzüge. Das beste nach einem hektischen Tag ist es, den lauen Sommerabend im heimischen Garten mit einem leckeren Eis ausklingen zu lassen. Diese Woche konnte ich nicht bis zum Feierabend warten und habe unserem Chefkoch Philipp Ferber einen Besuch abgestattet, um ihn nach einer fruchtigen Erfrischung zu fragen. Ich hatte Glück, denn er hatte gerade ein Dessert kreiert, das nur darauf wartete, von mir probiert zu werden. Wenige Minuten später servierte er mir das exotische und leckere Dessert: Lavendelblüteneis, wunderbar kombiniert mit weißem Pfirsich und Pinienkernen. Es war perfekt, um den Abend ausklingen zu lassen und ich wusste sofort, dass ich Euch diesen Genuss nicht vorenthalten kann.

Hier ist das Rezept für einen süßen Feierabend:

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Gebratener weißer Pfirsich mit Lavendelblüteneis und Honig-Pinienkern-Vinaigrette

Rezept für 6 Personen

Lavendelblüteneis:

Zutaten
200 ml Sahne
200 ml Milch
1 Vanilleschote
2 EL Lavendelblüten
5 Eigelb
60 g Zucker

Zubereitung
Die Sahne gemeinsam mit der Milch, der ausgekratzten Vanille und der Vanilleschote aufkochen und 5 Minuten ziehen lassen. Danach die Lavendelblüten hinzugeben. Separat das Eigelb zusammen mit dem Zucker kräftig schaumig rühren, bis die Masse fast weiß ist. Nun die Eigelb-Zuckermasse in die Milch geben, kräftig verrühren und alles in eine Eismaschine geben. Nach Gebrauchsanweisung der Eismaschine fertigstellen.

Gebratener Pfirsich mit Honig-Pinienkern-Vinaigrette:

Zutaten
4 nicht zu weiche, reife weiße Pfirsiche
30 g Puderzucker
40 g frische Butter
40 ml Pfirsichlikör
½ Vanilleschote
50 g Pinienhonig
50 g Pinienkerne

Zubereitung
Die ungeschälten Pfirsiche halbieren und die Fruchtkerne vorsichtig entfernen. Dann zwei halbe Pfirsiche schälen, in kleine Würfel schneiden und beiseite stellen.
Die Schnittfläche der übrigen Pfirsiche mit Puderzucker bestäuben und in einer beschichteten Pfanne bei mittlerer Hitze vorsichtig anbraten. Der Puderzucker soll dabei karamellisieren und die Schnittfläche Röststoffe erhalten. Die Pfirsichhälften wenden, die Butter dazu geben und von allen Seiten in der karamellisierten Butter braten.

Anschließend die Butter abgießen und die Pfirsiche mit Pfirsichlikör ablöschen. Nun die Vanilleschote dazugeben und alles sofort abdecken, 3-4 Minuten ruhen lassen und dann den Deckel abnehmen. Nun lässt sich die Pfrisichhaut ganz leicht abziehen.
Die Pfirsiche herausnehmen und die entstandene Flüssigkeit einkochen lassen. Den Pinienhonig und die Pinienkerne dazugeben, die Pfirsiche wieder einlegen und leicht mit dem Sud glacieren.

Zum Garnieren:
Frische Himbeeren
12 Lavendelblüten

Anrichten:
Aus einem Esslöffel der fein geschnittenen, beiseitegestellten Pfirsichwürfel einen kleinen Sockel in der Mitte des Tellers formen und darauf den gebratenen, glacierten weißen Pfirsich platzieren. Mit dem Sud nappieren und nach Belieben mit frischen Himbeeren und Lavendelblüten garnieren. Zum Abschluss eine Kugel Lavendelblüteneis auf dem Pfirsich platzieren.

Guten Appetit!

Mexico’s Doughnuts: Churros

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When you think of Mexican desserts, what is the first thing that comes to your mind? In my case it’s Churros, sometimes referred to a Spanish donut. Churros are traditional Spanish desserts developed centuries ago by Spanish shepherds. Up high in the mountains, fresh baked goods were impossible to come by, so the indigenous nomadic folk of the hills came up with a delicious cake-like, cylindrical, daily staple which they could easily cook in a pan over an open fire. This was the birth of Churros.

You can have Churros for breakfast, lunch and of course after dinner. That is why I asked Vanessa Johnson, Capella Pedregal’s Pastry Chef, to share with us her secrets for a perfect Churro so we can all try it at home!

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Churros

1 cup water

1/2 cup butter or margarine

1/4 teaspoon salt

1 cup all-purpose flour

3 eggs, beaten

Vegetable oil, for frying

1/4 cup sugar

1/4 teaspoon ground cinnamon, optional

Chocolate for dunking:

1 tablespoon cornstarch

2 cups milk

4 ounces dark chocolate, chopped

1/4 cup sugar

Directions

To make the churro dough: Combine 1 cup of water with the butter or margarine and the salt in a saucepan and bring to a boil over high heat. Using a wooden spoon, stir in flour. Reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove the dough from the heat and, while stirring constantly, gradually beat the eggs into the dough.

To make the chocolate for dunking: In a small bowl, dissolve the cornstarch in 1 cup of milk and reserve. Combine the chocolate with the remaining cup of milk in a saucepan. Stirring constantly, melt the chocolate over medium-low heat. Whisk the sugar and the dissolved cornstarch into the melted chocolate mixture. Reduce the heat to low and cook, whisking constantly, until the chocolate is thickened, about 5 minutes. (Add extra cornstarch if it doesn’t start to thicken after 5 minutes.) Remove the pan from the heat and whisk until smooth then reserve in a warm place.

Heat about 2 inches of oil in a heavy, high-sided pot over medium-high heat until the oil reaches 360 degrees F. Mix the sugar with the cinnamon on a plate and reserve.

Meanwhile, spoon the churro dough into a pastry bag fitted with a large tip. Squeeze a 4- inch strip of dough into the hot oil. Repeat, frying 3 or 4 strips at a time. Fry the churros, turning them once, until golden brown, about 2 minutes per side. Transfer the cooked churros to a plate lined with paper towels to drain.

When the churros are just cool enough to handle, roll them in the cinnamon-sugar (in Spain churros are simply rolled in sugar.)

Pour the chocolate into individual bowls or cups. Serve the warm churros with the chocolate dip.

 

You can always enjoy them at Don Manuel’s restaurant, El Farallón or in the privacy of your suite. Buen Provecho!

Churros Mexicanos

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Cuando piensas en postres mexicanos, que es lo primero que se te viene a la mente? En mi caso son los Churros! Los Churros son postre tradicional Español creado hace siglos por pastores españoles. En lo alto de las montañas, productos recién horneados eran imposibles de conseguir, por lo que a la gente nómada indígena de las colinas se les ocurrió pastelillo, cilíndrico, que podían fácilmente cocinar en una sartén a fuego abierto. Este fue el nacimiento de los churros.

Puedes comer Churros en el desayuno, almuerzo y por supuesto después de cenar. Es por eso que le pedí la Chef Pastelera de Capella Pedregal, Vanessa Johnson, que nos comparta sus secretos para un Churro perfecto y así todos lo podamos hacer en casa!

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Churros

1   taza de agua
1/2 taza de mantequilla o margarina
1/4 cucharadita de sal
1    taza de harina para todo uso
3    huevos batidos
Aceite vegetal, para freír
1/4 taza de azúcar
1/4cucharaditade canela molida, opcional

Salsa de chocolate:

1    cucharada de maicena

2    tazas de leche

4    ozde chocolate negro, picado

1/4 tazade azúcar

Instrucciones:
Para preparar la masa del churro: Combina 1 taza de agua con mantequilla o la margarina y sal en una cacerola y deja hervir a fuego alto. Usando una cuchara de madera, agrega la harina. Reduce a fuego lento y agita vigorosamente hasta que la mezcla forme una bola, aproximadamente 1 minuto. Retira la masa del fuego y, sin dejar de remover, agrega y bate los huevos poco a poco en la masa.

 

Para preparar la salsa de chocolate: En un tazón pequeño, disuelve la maicena en 1 taza de leche y deja reposar. En una cacerola, combina el chocolate con la taza restante de la leche. Revolviendo constantemente, derrite el chocolate a fuego medio-bajo. Batir azúcar y maicena disuelta en la mezcla de chocolate derretido. Reduce fuego a bajo y cocina, revolviendo constantemente, hasta que se espese el chocolate, unos 5 minutos. (Añade la maicena adicional si no empieza a espesar después de 5 minutos.) Retire la cacerola del fuego y bate hasta que quede suave y luego déjalo reposar en un lugar cálido.

Calienta aproximadamente 2 pulgadas de aceite en una olla fuerte, de bordes altos a fuego medio-alto hasta que el aceite llegue a 360 grados °F. Mezcla azúcar con la canela en un plato y revuelve.

Mientras tanto, introduce la masa del churro en una manga pastelera con una boquilla grande. Apriete una tira de 4 pulgadas de masa en el aceite caliente. Repetir, freír 3 o 4 tiras a la vez. Fríe los churros, rotándolos una vez, hasta que estén dorados, unos 2 minutos por cada lado. Transfiere los churros cocidos a un plato cubierto con toallas de papel para drenar. Cuando churros estén lo suficientemente fríos como para manipularlos, rodar en azúcar y canela (en España los churros son simplemente laminados en azúcar.)

Vierte el chocolate en tazones o tazas individuales. Sirve churros calientes con la salsa de chocolate.

Siempre puedes disfrutar los Churros de Vanessa en el restaurante Don Manuel’s , El Farallón o en la privacidad de tu suite. ¡Buen Provecho!

 

The Perfect Profiteroles Recipe

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I have a confession to make.  I have a sweet tooth and easily succumb to delicious treats made with milk, butter and most importantly sugar.  Given that, you can only imagine my sheer delight when Capella Singapore’s Pastry Chef Sam called me into his kitchen to share the new profiteroles recipe he is working on for The Knolls.

I was very grateful that Chef Sam took time out of his busy schedule to teach me.  According to Chef Sam, “I always believe to teach is to learn twice. By teaching I get to learn a second time, and also it gives me insights on ideas other people may have, which could eventually become part of my next idea for a new creation.”

Chef Sam’s profiteroles were indeed heavenly and they were surprisingly easy to make.  They were light with a slight bite and with a rich golden brown colour.  The profiteroles were sweet at first bite, but with a mild salty aftertaste perfectly complementing the chocolate sauce we made.

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Profiteroles
Serves six

Ingredients:
50g Milk
50g Water
¼tsp Salt
1Tbsp Sugar
50g Butter
60g All Purpose Flour
2.5g Baking Powder
2 Eggs

Method:
1. Mix the milk, water, salt, sugar and butter into a saucepan.  Bring to boil allowing the butter to melt.
2. In a separate bowl, sift together the flour and baking powder.
3. Remove from heat and pour the flour into the boiling liquid and cook until a smooth dough forms and it pulls away easily from the sides of the pot.
4. Put the hot dough into a mixing bowl. Continue mixing while adding in 1 of the eggs to cool it down immediately.
5. Add in the second egg and continue mixing until the dough forms a smooth shiny consistency.
6. Pre-heat the oven to 200 degrees Celsius.
7. Pour the mixture into a piping bag and pipe onto a tray lined with baking paper.
8. Bake in oven for 15-20 minutes until dark golden in colour.
9. Remove from oven and once cooled on a baking rake, refrigerate in an airtight container for up to two days.
10. Once chilled, poke a hole into each profiterole and pipe in ice-cream and serve with chocolate sauce.

Chocolate Sauce
Makes 1 ½ cups sauce

Ingredients:
½C Water
⅓C Sugar
2Tbsp Corn Syrup
¼C Cocoa Powder
100g Dark Chocolate Chips

Method:
1. Bring water, sugar, corn syrup and cocoa powder to a boil in a small saucepan.
2. Remove from heat and quickly whisk in dark chocolate pieces.
3. Stir until smooth.
4. Strain through a fine mesh sieve.
5. Allow to cool slightly before serving.
6. Pour generously over profiteroles.

I hope you enjoy them as much as I do!!!

English Christmas Fruit Cake

Christmas Fruit Cake

Christmas is only a month away!  Can you believe how quickly the year went by?  And now the shopping, decorating and planning for the holidays has begun.  By the way – and I think I’ve said this before – I absolutely love this time of the year!  One major reason is my passion for baking Christmas treats.

Usually, I start mid-November with the first round of cookies and cakes to get into the seasonal mood.  It is just great to have your loved ones around you on a wintery afternoon with a warm cup of tea, coffee or hot chocolate in your hands.

The ideas for my baking adventures reflect a collection of different sources: newspapers, magazines, family recipe books… it’s an endless list!  But of course, I also retrieve my inspirations from our very own Chefs here at Breidenbacher Hof.  And this Christmas season I discovered a cake which I HAD to share with you, because it is so simple, so classic and absolutely delicious.

It is an English Christmas Fruit Cake recipe of our Pastry Chef Marc Witzsche and is perfect for the holidays.

English Christmas Fruit Cake:

Ingredients:

250g Raisins
250 Currants
140g Candied lemon peel
110g Dried cranberries
125g Dried apricots
110g Dried cherries
250g Butter
200g Sugar
2 Tbsp Honey
4 Eggs
250g Flour
1 Tbsp baking powder
1 tsp gingerbread spice mix
60ml rum

Directions:
–  Soak the fruits in rum. Place the butter, sugar and honey in a bowl and whip them until a foamy texture is achieved.
–  Beat in the eggs one by one.  Then blend in the fruits carefully.
–  Add the remaining ingredients and stir until the dough is smooth.
–  Place it in a greased baking dish and bake it for about 45 minutes at 180°C.

 

I hope you enjoy it!