Recipes - herbacuisine

Recipes - herbacuisine


presented by Heiko Antoniewicz

Rhubarb, Raspberry and Coriander Ice Cream

with Honey-chocolate-sauce

(serves approx. 10)


50 ml Herbasweet Apple Sweetener

50 ml raspberry pulp

20 g BASIC textur

2 sticks of rhubarb

2 twigs of lemon thyme

1 vanilla bean

1. Pull the strings of the rhubarb and

bind the liquid with BASIC textur.

2. Cut the rhubarb into 5 cm long

pieces, vacumize with all other ingredients

and cook for 20 minutes

at 75°C.

3. Allow to cool and let marinate.

Ralf Müller Fotografie | Dortmund |

Coriander ice cream

500 g cream

100 g BASIC textur

80 g sugar

60 g egg yolk

3 g coriander seeds

Juice and zest of one lime

ground tonka bean as desired

1. Mix all ingredients and cook for

12 minutes in a water bath at 85°C.

2. Emulsify in the bag while still warm

and let cool.

3. Let rest and freeze overnight

using an ice cream maker until

you get a homogeneous mass.

Make dumplings using a dessert

spoon if desired.


100 ml milk

80 g milk chocolate

10 g BASIC textur

5 g fresh garlic

3 cl Sherry vinegar

1tbs. honey

1. Warm up milk up to 50°C and

melt chocolate in it.

2. Mount BASIC textur, season with

honey and vinegar. The sauce

should be lightly fluid.

Arrange 12 raspberries, raspberry pulp,

chopped pistachios and Ghoa cress to


Ralf Müller Fotografie | Dortmund |

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