How to turn a very basic ingredient into a refined dessert
Rye Bread Mousse
125 g Milk
½ Vanilla Pod
100 g Rye Bread
20 g Cherry Brandy
3 Egg Yolks
75 g Sugar
2 Sheets of Gelatine
40 g White Wine
300 g Cream
1. Boil the milk with the vanilla pod. Remove the vanilla and pour the milk over the cubed rye bread. Leave to soak and mix well.
2. Whisk the egg yolks, sugar and cherry brandy until fluffy, then mix in the rye bread.
3. Put the gelatine in cold water. Squeeze it out and dissolve it in warm white wine. Mix into the rye bread and leave to chill
4. Before the mixture sets, add the cream and leave for three hours in the fridge.
100 g Sugar
5 dl White Wine
1 pinch Safran
1. Peel the pears and cut out balls with a melon scoop.
2. Boil the pear balls with sugar and saffron. Keep them immersed at all times.
3. Remove the pears and reduce the liquid to around 20cl. Put the pear back in and leave to cool.
100 g Sugar
5 cl Water
375 g Elderberries
10 g Custard powder
½ Lemon, zest and juice
1. Boil the sugar and water.
2. Add the elderberries and boil until soft.
3 Bind with the custard powder
4. Add the lemon and leave to cool.
Pear brandy and advocaat
This recipe comes to us courtesy of chef Heinz Rufibach from "Le Gourmet" restaurant in Zermatt, Switzerland.