kirschauchocolat

Cherry au Chocolate

Cherry au Chocolate
640
125
60
-40
30
0
640
125
60
-40
30
0
640
215
40
-25
20
0
640
215
40
-25
20
0
540
45
120
-50
40
0
540
45
155
-50
40
0

Mousse

  Ingredients (for 4 servings)
175 g of white chocolate
1 leaf of white gelatine
1 egg (class M)
6 table spoons of ECKES Edelkirsch
2 table spoons of orange liqueur
300 ml of whipped cream

Preparation:
Chop 125 g of chocolate, melt it in a bain-marie and let cool down until no more than warm. Soak the gelatine in cold water. Whisk the egg together with orange liqueur in a bain-marie until creamy. Crush the gelatine and let dissolve in the hot egg mixture, which you stir cold in a cold bain-marie. Stir in the chocolate. Don’t whisk the cream too stiff and slowly mix it with ECKES Edelkirsch, before folding it in. Spread the mousse on the cherries. Put it all in the fridge for about 4 hours.

55
25
59
19.5
59
19.5

Stewed fruits

  Ingredients (for 4 servings)
500 g of sweet cherries
25 g of sugar
marrow of half a vanilla bean
100 g of Amarena cherries in a jar with syrup
3 table spoons of almond liqueur
2 level table spoons of cornflour

Preparation:
Deseed the cherries and simmer together with the sugar, vanilla marrow, Amarena cherries, 4 table spoons of Amarena syrup and the almond liqueur for 2-3 minutes until the cherries release juice. Stir the cornflour with 3 table spoons of cold water and stir into the cherries. Boil up the stew for a brief moment, then let cool down until really cold and pour into 4 jars.

54
36
57
33.5
57
33.5

Garnish

  Ingredients (for 4 servings)
175 g of white chocolate

Preparation:
Shortly before serving it, use a small knife to scrape off the rest of the chocolate and sprinkle it on top of the mousse.

44
11
55.4
7
58.4
7
waffeln

Wafers

Wafers
480
305
150
-190
70
0
480
305
180
-245
70
0
300
345
85
-180
40
0
300
345
130
-275
40
0

Cream

  Ingredients:
6 cl of ECKES Edelkirsch
200 g of sweet cream
powdered sugar

Preparation:
Whisk the cream until stiff. When it is getting stiff, slowly pour in ECKES Edelkirsch.

39
54
52.8
23.5
55.3
16.2

Wafer-dough

  Ingredients for 4-5 wafers:
50 g of milk chocolate 300 ml of milk
2 tea spoons of cocoa powder
2 eggs
1 pack of vanilla sugar
2 table spoons of sugar
1 pinch of chilli powder
100 g of soft butterv 200 g of flour
1 pinch of baking powder
rapeseed oil for the waffle maker

Preparation:
Chop the chocolate and simmer it in 100 ml of milk. Stir in the cocoa powder and the rest of the milk and let it all cool own. Stir the eggs with vanilla sugar, sugar and chilli powder until creamy. Add the butter and continue whisking. Mix the flour and the baking powder. Stir in the dough flour and chocolate milk alternately.

Grease your waffle maker, pre-heat it and add about 3 table spoons of dough. Garnish the baked waffle with powdered sugar and serve warm with the Edelkirsch cream.

24
57
32.5
30
36.3
17
flammkuchen

Sweet Cherry Tarte Flambée

Sweet Cherry Tarte Flambée
350
365
175
-270
70
0
350
365
130
-390
70
0
630
320
160
-240
40
0
630
320
80
-285
40
0

Dough

  Ingredients for ca. 8 servings:
1/4 cube (10 g) of yeast
1 tea spoons of sugar
150 g of flour
1 pinch of salt
2 table spoons of sunflower oil
500 g of sour cherries
2 cl of ECKES Edelkirsch
75 g of marzipan paste
4 table spoons of mascarpone
1 pack of vanillin sugar
4 table spoons of sour cream
30 g of chopped pistachio nuts
powdered sugar
flour
baking paper

Preparation:
Crumble the yeast and mix with the sugar until the yeast becomes liquid. Put flour, salt, oil and 75 ml of warm water into a bowl and knead in the yeast. Let prove at a warm place for about 30 minutes.

Rinse, destem and deseed the cherries. Grate the marzipan and mix it with the mascarpone, vanillin sugar and sour cream. Stir in half of the pistachio nuts. Knead the yeast dough once again and roll out on a floured surface to form an oval shape (35 x 25 cm).

Cover the baking tin with baking paper, roll out the dough, spread the marzipan cream on top and add cherries. Bake on the lower rack of a pre-heated oven (electric stove: 225 °C/ convection: 200 °C/ gas: level 4) for 10–12 minutes, then let it cool down.

27
61
44.3
20.5
40.5
4.5

Garnish

  Ingredients:
übrige Pistazien
ECKES Edelkirsch
Puderzucker

Preparation:
Zum Garnieren den Flammkuchen mit den übrigen Pistazien bestreuen und ECKES Edelkirsch beträufeln. Mit Puderzucker bestäuben.

55
52
66.4
18.5
59.5
12.5
granite

Cherry Granité

Cherry Granité
610
95
95
-65
40
0
610
95
70
-80
40
0

Preparation

  Ingredients for 4:
16 cl of ECKES Edelkirsch
400 g of cherries (stoneless)

Preparation:
Rinse, halve and deseed the cherries before mashing them. Pour the mash in a cold-proof flat bowl and put it in the freezer.

Use a spoon to scrape out the frozen mash and fill it into 4 tall glasses, before topping it up with 4 cl of ECKES Edelkirsch each and garnishing it with a frozen cherry. Serve it with a long spoon.

Tip: if you have an ice crusher, freeze the cherry mash in an ice machine and crush the cubes. And instead of cherries one could also use water melons or grapes

52
13
59
12
57
10
cremacatalana

Crema Catalana with Sour Cherries

Crema Catalana with Sour Cherries
620
350
110
-170
40
0
620
350
90
-170
40
0
440
270
75
-140
40
0
440
270
65
-270
40
0

Stewed fruits

  Ingredients for ca. 4 servings:
1 jar of sour cherries (ca. 180 g)
4 table spoons of ECKES Edelkirsch
1 table spoon of honey
1 pinch of ground cloves
1 tea spoon of cornflour

Preparation:
Let the sour cherries drip and collect the juice. Mix the sour-cherry juice with ECKES Edelkirsch, honey, cloves and cornflour and boil up while stirring. Add the sour cherries and fold them in. Put the stewed fruits to the side for the time being.

52
56
61
32
59.5
32

Cream

  Ingredients for 4 servings:
600 ml of milk
80 g of sugar
80 g of poppy seeds
15 g of cornflour
3 yolks (class M)
4 table spoons of brown sugar

Preparation:
For the Crema Catalana, simmer 500 ml of milk, sugar and poppy seeds for 8 minutes, while stirring occasionally. Whisk the rest of the milk together with the cornflour and yolks, stir it into the poppy milk and simmer for one minute while stirring.

Put the cream into fire-proof baking forms (à ca. 250 ml) and let it cool down a bit.

Sprinkle brown sugar on top of the warm Crema Catalana and caramelise it with a small Bunsen burner. Serve right away with the sour cherries and ECKES Edelkirsch.

Tip: while, if covered, the Crema Catalana will keep in a fridge for 12 hours, the sugar may only be added and the cream caramelised shortly before you serve it.

34
43
43.4
25.2
42.4
7.7