This intricately prepared strawberry gratin and ice cream dessert is served in one of the world’s best restaurants, Die Schwarzwaldstub, which holds three Michelin stars. It was conceived by grand master chef himself, Harald Wohlfahrt, who is often rated as the best German chef and one of the finest in Europe. You can make your best recipes for dinner.
Ice cream recipes require the use of an ice cream maker for making an exquisite ice cream flavored with chocolate and vanilla. The ice cream will serve as a garnish to decorate the dish and add to its sweet flavors.
1 lb. cream cheese (40%)
3 ½ tablespoons flour
5 ½ tablespoons sugar
4 egg yolk
2 tablespoons brown rum
1 tablespoon vanilla sugar
1/2 lemon peel (grated)
4 egg whites
7 tablespoons sugar
20 strawberries
For the ice cream:
1 cup milk
1 cup cream
12 ½ teaspoons sugar
7 egg yolks
6.4 oz. white chocolate
white chocolate chips
sugar, pistachios
2 vanilla pods
Preparation Instructions
To make the ice cream, split the vanilla pods in two and extract the seeds. Place in the sacuepan with some liquid cream and heat on low temperature for about five minutes.
Meanwhile, put the egg yolks and sugar in a bowl and whip them together until foamy. Use three egg yolks for six people and about 30 grams of sugar. Add the warm cream and vanilla to the egg yolk mixture letting it pass through a sieve to strain the vanilla seeds. Continue whisking.
Cook the mixture in the bain-marie. Be careful; it must not be overcooked. The idea is to bind everything together with the hot water underneath. The eggs will gently thicken. Stir with a spatula. When you blow on the spatula, you know the liquid is sufficiently fluid if it spreads out like a rose. The mixture is then ready. Add the fine chocolate and chocolate ice cake which will dissolve in the mixture. Stir well. Place in the ice cream maker and place in the freezer to freeze.
To make the gratin, put the fromage blanc in the pan. Add the egg yolks, then the icing sugar. Add a touch of vanilla for flavor. Blend together until you get a smooth and even texture.
In a separate bowl, whip the egg whites with granulated sugar until you get thick mousse-like foam. Fold this mixture in with the fromage blanc and egg yolk mixture. Place the mousse in a dessert dish.
Slice strawberries into two and lay them on the mousse decoratively. Cook In the oven for 12-15 minutes at 200 degrees. Once cooked, sprinkle icing sugar on the gratin and decorate it with finely chopped pistachios and fresh strawberries. Add a sprig of mint on the top and a scoop of ice cream in the middle. Serve.
Preparation Instructions
To make the ice cream, split the vanilla pods in two and extract the seeds. Place in the sacuepan with some liquid cream and heat on low temperature for about five minutes.
Meanwhile, put the egg yolks and sugar in a bowl and whip them together until foamy. Use three egg yolks for six people and about 30 grams of sugar. Add the warm cream and vanilla to the egg yolk mixture letting it pass through a sieve to strain the vanilla seeds. Continue whisking.
Cook the mixture in the bain-marie. Be careful; it must not be overcooked. The idea is to bind everything together with the hot water underneath. The eggs will gently thicken. Stir with a spatula. When you blow on the spatula, you know the liquid is sufficiently fluid if it spreads out like a rose. The mixture is then ready. Add the fine chocolate and chocolate ice cake which will dissolve in the mixture. Stir well. Place in the ice cream maker and place in the freezer to freeze.
To make the gratin, put the fromage blanc in the pan. Add the egg yolks, then the icing sugar. Add a touch of vanilla for flavor. Blend together until you get a smooth and even texture.
In a separate bowl, whip the egg whites with granulated sugar until you get thick mousse-like foam. Fold this mixture in with the fromage blanc and egg yolk mixture. Place the mousse in a dessert dish.
Slice strawberries into two and lay them on the mousse decoratively. Cook In the oven for 12-15 minutes at 200 degrees. Once cooked, sprinkle icing sugar on the gratin and decorate it with finely chopped pistachios and fresh strawberries. Add a sprig of mint on the top and a scoop of ice cream in the middle. Serve.
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