“Ice Lollies” with pistachio nuts, orange and lemon
- China: My Garden, Twist Alea, NewWave Caffè. Cutlery: Médina, Udine, NewWave
INGREDIENTS according to taste for 10–12 espresso cups.
Pistachio Ice Lollies:
150 g peeled pistachio nuts
60 g icing sugar
40 ml orange blossom water
350 ml cream
4 egg yolks
100g fine sugar
Orange Ice Lollies:
350 g cream
3 untreated organic oranges
130 g fine sugar
4 egg yolks
20 ml orange liqueur (optional)
Lemon Ice Lollies:
350 ml cream
3 untreated organic lemons
180 g fine sugar
4 egg yolks
20 ml lemon liqueur (e.g. Limoncello, optional)
METHOD:
To make the pistachio ice lollies, grind up half of the pistachio nuts plus the icing sugar and orange blossom water in a mixer and chop the rest. Whip the cream until stiff and chill. Place the egg yolks and sugar into a metal bowl and beat over hot water for approx. 8–10 minutes until white and creamy, then beat over iced water until cold again and mix together with the pistachio marzipan. Then, carefully but quickly fold in the chopped pistachio nuts and the cream with a spoon. Put the mixture into espresso cups and freeze for 1–2 hours.
To make the orange ice lollies, whip the cream until stiff and chill. Wash the oranges in hot water and dry. Finely grate the rind of one orange and squeeze the juice from all of them. Press the juice through a fine sieve, then bring to the boil in a pan and reduce to 50 ml. Beat the egg yolks with the sugar, orange concentrate and liqueur in a metal bowl over hot water for approx. 8–10 minutes until white and creamy, then beat over iced water until cold. Then carefully but quickly fold in the orange rind and the cream with a spoon. Put the mixture into espresso cups and freeze for 1–2 hours.
To make the lemon ice lollies, use the same method as for the orange version!
TIP – the lollies taste delicious with mango compote! Peel the mango and cut into cubes. Puree half of it with 1–2 tablespoons of icing sugar and a dash of lime juice, press through a fine sieve and mix with the mango cubes.
- China: French Garden. Glass: Schumann's Bar. Cultery: Udine
Mango Lassi
INGREDIENTS:
2 very ripe, aromatic mangos (air-imported mangos or mango puree)
300 g plain yoghurt
500 ml mineral water
3 tbsp. sugar
Juice of 2–3 limes
2 pinches of salt
4 cardamom pods
1/3 tsp. cumin seed
METHOD:
Peel the mangos, remove the flesh from the stone and cut into small pieces. Mix well with the yoghurt, mineral water, sugar, a little lime juice, salt and spices. Adjust the flavour of the lassi with sugar and lime juice and serve chilled. Garnish with lemon balm and/or mango slices according to preference.
Cold Cucumber Soup
INGREDIENTS:
2 slices of bread
2 cucumbers
1 clove of fresh garlic
400 ml buttermilk
6 tbsp. virgin olive oil
Lemon juice
Sea salt, sugar
METHOD:
Remove the crusts from the bread and dice. Peel the cucumber and chop into small pieces. Peel the garlic clove and puree with the bread, cucumber, butter milk, olive oil and a little lemon juice. Season with salt, sugar and lemon juice and chill for at least an hour. Stir and season to taste before serving.
Garnish with grated mini cucumbers according to preference.
TIP – serve with a crispy pappadam!
Green Gazpacho
INGREDIENTS:
2 slices of bread
4 green chilli peppers
2 green peppers
1 cucumber
2 pieces of celery
1 small clove of fresh garlic
8–9 tbsp. cider vinegar or white balsamic vinegar
200 ml vegetable stock
6 tbsp. virgin olive oil
Sea salt, sugar
METHOD – simple – 15 minutes:
Remove the crusts from the bread and dice. Core the chilli peppers and the peppers and chop into small pieces. Peel and core the cucumber, then chop the cucumber and celery into small pieces. Peel the garlic clove and puree with the other ingredients you have prepared, some of the vinegar, the stock and olive oil. Season the gazpacho with vinegar, salt and sugar.
Garnish with wafer-thin slices of fennel, cucumber sticks and spring onion rings according to preference.
TIP – tastes delicious with crispy croutons!
Clear vegetable broth with spring vegetables and prawns
INGREDIENTS:
Kebabs:
8 king prawns with shell, approx. 500 g in total
1 tbsp. olive oil for frying
Sea salt, lime juice
Stock
1 tbsp. coriander seeds
1 bunch of soup vegetables
1 small soup chicken, approx. 1.8 kg
1 bay leaf
Content:
½ head Romanesque broccoli
100 g snow peas
2 carrots
1 bunch of thin spring onions
1 tbsp. butter
METHOD:
To make the kebabs, peel and de-vein the prawns (keep the shells) and put them on wooden skewers. Shortly before serving, fry on both sides in a pan with olive oil for 1–2 minutes, then remove, salt and drizzle with lime juice.
To make the stock, wash and chop the soup vegetables into small pieces. Wash the chicken in cold water, slowly bring to the boil in 1.5 litres of water with the bay leaf and the prawn shells, then simmer for 2 hours. In the meantime, brown the coriander in a hot pan without oil, then crush with a pestle and mortar and add to the stock around 10 minutes before the end of the cooking time. Press through a fine cloth or kitchen roll, remove the fat if desired and season with salt (use the chicken meat to make something else, e.g. salad or sandwich).
To make the accompaniments, wash the vegetables, divide the Romanesque broccoli into small roses, cook in boiling salted water until al dente, then drain. Cut the snow peas into lozenges. Peel the carrots, cut into thin strips and then into lozenge shapes. Wash the spring onions, cut diagonally into 2 cm pieces and sauté in a pan with butter. Add the carrots, salt, reduce the heat, cover and braise until cooked. Then add the show peas and Romanesque broccoli and season with salt.
Finally, put everything into the boiling stock and serve with the fried prawns.
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