Nomsphere

For the brownies, melt the butter with the dark chocolate coating over steam and let cool in the meantime. Mix the flour, baking powder, pistachios and sugar. Roughly chop the white chocolate coating. Beat the eggs, add a pinch of salt and stir into the butter and chocolate mixture. Then empty this into the dry … Read more

Preheat the steamer to 100°C. For the steamed veal medallions with lavender-scented asparagus, peel the asparagus – the white all over, the green only at the bottom. Place the white asparagus on a perforated cooking tray and steam in the steamer at 100°C for 4 minutes. Now place the green asparagus, the veal medallions and … Read more

For the poppy seed and raspberry dream cake, cream butter, 3 dag powdered sugar, vanilla sugar, cinnamon and salt. Gradually stir in the yolks. Beat egg whites with 9 dag powdered sugar until stiff. Mix poppy seeds with grated hazelnuts and stir into the yolk mixture with the beaten egg whites. Grease the cake tin … Read more

Boil poppy seeds with 250 ml milk, sugar and butter, let swell for 10 minutes at low heat. Mix cornstarch with yolks and remaining milk, add to poppy seed mixture, bring to the boil again and cool. Beat egg whites with a pinch of salt until stiff, mix with marzipan to a smooth paste. Stir … Read more

For the spicy tomato and curd spread, season the curd and crème fraîche with vegeta and pepper, add the tomato and possibly capers. Stir the spicy tomato and curd spread well and season again if necessary.

For the watercress spread, wash the watercress thoroughly and spin dry. Together with the garlic chop very finely (best in with the blitz chopper). Mix the cress with curd cheese and sour cream and season with salt and chili flakes.

For the poppy seed rolls, knead all ingredients in a food processor to a firm dough until it comes away from the bowl. Knead briefly by hand, then let rise for 30-60 minutes until the dough has doubled in volume. Knead again briefly and divide the dough into 10 portions. Shape into rolls (braid one … Read more

For the watercress soup, sauté the onion in butter in a pan, deglaze with white wine and pour in the chicken stock. Add a little butter and whipping cream to reduce to consistency, season with lemon juice and nutmeg and then blend. Blanch the watercress and blend with a little liquid. Bring the soup mixture … Read more

Yolk butter is used as the base. Simply mix the remaining ingredients into the yolk butter.

For the strawberry raffaello bomb, first prepare the batter. For the dough, beat the whole eggs with sugar and vanilla sugar until foamy. Mix flour with baking powder and salt and gradually stir into the egg-sugar mixture. As a form I use 2 cereal bowls. Brush them with oil and fill 3/4 full with the … Read more