DESSERTS
Chocolate Creme (vegan)
- 250 g dark chocolate (70% cacao)
- 500 g silken tofu
- 40 g brown sugar
- a few pinches of milled cardamom
- rice whip
Put the chocolate flat in a soup plate (ca. 100 g per plate) and douse it with boiling water. Let it for 2 or 3 minutes and test with a knife if the chocolate is melted (there should be no resistance anymore). Decant the water and mix all the ingredients in a high jar. Pour the creme in 4 small forms. If you like it more stiff then cool the forms in the fridge for about an hour. Put some rice whip on the top.
- 250 g dark chocolate (70% cacao)
- 500 g silken tofu
- 40 g brown sugar
- a few pinches of milled cardamom
- rice whip
Put the chocolate flat in a soup plate (ca. 100 g per plate) and douse it with boiling water. Let it for 2 or 3 minutes and test with a knife if the chocolate is melted (there should be no resistance anymore). Decant the water and mix all the ingredients in a high jar. Pour the creme in 4 small forms. If you like it more stiff then cool the forms in the fridge for about an hour. Put some rice whip on the top.
Mango Creme (vegan)
- 250 g silken tofu
- 4 tbsp brown sugar
- 260 g mango puree
- 3-4 dL soy cream whipped
- 1 mango in pieces
Blenderize the silken tofu with the brown sugar, add the mango puree and whipped soy cream and mix all the ingredients well. At the end add the mango pieces.
Plums-Dumplings (Zwetschgen-Knödel)
The quantity will result in about 20 dumplings.
Preparing the plums:
- 20 plums
- sugar
Wash the plums, dry and deseed them, but do not tear the halves completely apart!
Dumplings:
- 1 kg potatoes (floury)
- 300 g flour (coarse milled, "griffig" purchaseable in Austria)
- 1/2 tsp salt
- 1 egg slightly beaten
- 60-80 g butter
Cook the potatoes in a pressure cooker for 10 minutes at the second ring. Press them through a strainer or rice them as hot as possible and mix them with the other ingredients. Fill the plums with 1/2 tsp sugar, enwrap the plums with dough (it's easier when the dough is as hot as possible!) and flour them. If you don't want to eat them at once, put the dumplings on an aluminium foil in the freezer and wait until they're frozen before you pack them in plastic bag for the freezer.
Cook the fresh or frozen dumplings in slightly cooking salted water. They are cooked when they reach the surface (the frozen ones after approx. 10 minutes).
Breadcrumbs:
- breadcrumbs (about 2 tbsp per dumpling)
- butter (about 10 g per dumpling)
- sugar (about 1/2 tbsp per dumpling)
Stir the breadcrumbs in the melted butter in a frying pan until they are medium brown. Add the sugar and mix well.
Serve the dumplings with breadcrumbs on the top and some plum-compote or -puree.
The quantity will result in about 20 dumplings.
Preparing the plums:
- 20 plums
- sugar
Wash the plums, dry and deseed them, but do not tear the halves completely apart!
Dumplings:
- 1 kg potatoes (floury)
- 300 g flour (coarse milled, "griffig" purchaseable in Austria)
- 1/2 tsp salt
- 1 egg slightly beaten
- 60-80 g butter
Cook the potatoes in a pressure cooker for 10 minutes at the second ring. Press them through a strainer or rice them as hot as possible and mix them with the other ingredients. Fill the plums with 1/2 tsp sugar, enwrap the plums with dough (it's easier when the dough is as hot as possible!) and flour them. If you don't want to eat them at once, put the dumplings on an aluminium foil in the freezer and wait until they're frozen before you pack them in plastic bag for the freezer.
Cook the fresh or frozen dumplings in slightly cooking salted water. They are cooked when they reach the surface (the frozen ones after approx. 10 minutes).
Breadcrumbs:
- breadcrumbs (about 2 tbsp per dumpling)
- butter (about 10 g per dumpling)
- sugar (about 1/2 tbsp per dumpling)
Stir the breadcrumbs in the melted butter in a frying pan until they are medium brown. Add the sugar and mix well.
Serve the dumplings with breadcrumbs on the top and some plum-compote or -puree.
Stuffed Dates (vegan)
- 12 dates ("medjool") ca. 250 g
- almonds, cashews and pistachios each 30 g
- 40 g dark chocolate (72%)
- 1 lemon (one half in small sliced triangles including the peel/zest)
- 1 blood orange (one half for juice, other half in small sliced triangles including the peel/zest)
- red pepper in a mill
Score the dates and remove the stone. Mix the nuts well in a blender, add some of the juice of half of the blood orange (it should get moist but not too wet) and knead the nut crumbs together. Stuff this into the dates and score it in the middle to fill in one little slice of blood orange and lemon. Melt the dark chocolate in a bain-marie and add some red pepper from the pepper mill. Dip the stuffed dates on their bottom side into the melted chocolate and put them on a baking paper. Let them cool down in the fridge. Remove the stuffed dates from the paper, put them on a plate and disperse some red pepper on the top of the dates.
- 12 dates ("medjool") ca. 250 g
- almonds, cashews and pistachios each 30 g
- 40 g dark chocolate (72%)
- 1 lemon (one half in small sliced triangles including the peel/zest)
- 1 blood orange (one half for juice, other half in small sliced triangles including the peel/zest)
- red pepper in a mill
Score the dates and remove the stone. Mix the nuts well in a blender, add some of the juice of half of the blood orange (it should get moist but not too wet) and knead the nut crumbs together. Stuff this into the dates and score it in the middle to fill in one little slice of blood orange and lemon. Melt the dark chocolate in a bain-marie and add some red pepper from the pepper mill. Dip the stuffed dates on their bottom side into the melted chocolate and put them on a baking paper. Let them cool down in the fridge. Remove the stuffed dates from the paper, put them on a plate and disperse some red pepper on the top of the dates.
Mango Mousse with Raspberry Sauce (vegan)
- 260 g mango puree
- 50 g sugar
- 25 g gelling agent for jam made of apple pectin (e.g. "Confi-Vite")
- 1 dL Water
- 1 tbsp lemon juice
- 3 dL cocos whip (e.g. Soyatoo!)
- 300 g raspberries (fresh or frozen)
Mix the mango puree with the sugar, gelling agent, water and lemon juice in a pot. Cook the mixture for 5 minutes with stirring. Let it cool down and stir it until smooth. Whip the cocos whip for about 2 minutes and mix half of it with a wire whip under the mango sauce. Fold the rest of the cocos whip in carefully. Pour the mousse in small bowls and let it set for about 3 hours in the fridge. For the raspberry sauce cook the raspberries in a pan for about 3 minutes on low temperature and strain them through a sieve afterwards. Serve the sauce on the top of the mousse.
- 260 g mango puree
- 50 g sugar
- 25 g gelling agent for jam made of apple pectin (e.g. "Confi-Vite")
- 1 dL Water
- 1 tbsp lemon juice
- 3 dL cocos whip (e.g. Soyatoo!)
- 300 g raspberries (fresh or frozen)
Mix the mango puree with the sugar, gelling agent, water and lemon juice in a pot. Cook the mixture for 5 minutes with stirring. Let it cool down and stir it until smooth. Whip the cocos whip for about 2 minutes and mix half of it with a wire whip under the mango sauce. Fold the rest of the cocos whip in carefully. Pour the mousse in small bowls and let it set for about 3 hours in the fridge. For the raspberry sauce cook the raspberries in a pan for about 3 minutes on low temperature and strain them through a sieve afterwards. Serve the sauce on the top of the mousse.
Plums Crumble
- 600-700 g plums (fresh or frozen) or any other fruit like apples, apricots, pieplants, ...
- 100 g and 1 tsp butter (cold!)
- 100 g brown sugar
- 100 g spelt flour
- 100 g almonds (milled)
(- vanilla ice)
Grease a baking dish with a little bit of butter and spread the plums in it. Combine with your fingers the butter (in smaller pieces), sugar, flour and milled almonds - the butter must be cold! Spread this mixture on the plums and bake them in the stove at 200 °C for 30 minutes (if your stove is able to add the grill function for the last 10 minutes).
Serve with vanilla ice if you like.
- 600-700 g plums (fresh or frozen) or any other fruit like apples, apricots, pieplants, ...
- 100 g and 1 tsp butter (cold!)
- 100 g brown sugar
- 100 g spelt flour
- 100 g almonds (milled)
(- vanilla ice)
Grease a baking dish with a little bit of butter and spread the plums in it. Combine with your fingers the butter (in smaller pieces), sugar, flour and milled almonds - the butter must be cold! Spread this mixture on the plums and bake them in the stove at 200 °C for 30 minutes (if your stove is able to add the grill function for the last 10 minutes).
Serve with vanilla ice if you like.
Blood Orange Pomegranate Salad (vegan)
- 5-6 blood oranges (peeled and in pieces)
- 1 pomegranate (the fruity seeds)
- 50 g pine nuts (roasted)
- 50 g almond rods (roasted)
Mix all ingredients in a bowl.
- 5-6 blood oranges (peeled and in pieces)
- 1 pomegranate (the fruity seeds)
- 50 g pine nuts (roasted)
- 50 g almond rods (roasted)
Mix all ingredients in a bowl.
Chocolate Banana Shake (vegan)
- 3 bananas (ripe)
- 5 dL cashew milk (refrigerated)
- 2 tbsp (heaped) cocoa powder
Mix all ingredients very well in a blender.
- 3 bananas (ripe)
- 5 dL cashew milk (refrigerated)
- 2 tbsp (heaped) cocoa powder
Mix all ingredients very well in a blender.
