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Dessert Süße Worte aus heimischen Garten © Angela Lamprecht / Vorarlberg Tourismus
Sweet seductions from the local garden

Dessert variation

Strawberry mousse, rhubarb, beetroot ice cream, chocolate soil & parsnip-chocolate cream. These most diverse elements are combined to create a wonderfully fresh summer dessert.

Dessert variation

  • Ingredients for 4 people
    Strawberry mousse:
    525 g white chocolate
    3 organic egg yolks
    3 organic eggs
    50 g sugar
    5 gelatine leaves
    60 g strawberry purée
    750 ml cream

    Rhubarb compote:
    200 g fresh rhubarb
    80 g sugar
    Lemon juice, cinnamon, mint, orange liqueur, vanilla (according to feel)

    Beetroot ice cream:
    100 g natural yoghurt
    200 g powdered sugar
    240 g curd cheese
    100 ml cream
    160 ml milk
    200 g beetroot purée

    Chocolate soil:
    85 g butter
    60 g sugar
    92 g flour
    33 g cocoa powder
    3 g sea salt

    Parsnip-chocolate cream:
    200 g parsnips
    approx. 80 g chocolate
    50 g butter
    Vanilla, maple syrup, salt, aniseed powder (according to feel)

  • Preparation
    Strawberry mousse:
    1. Melt the chocolate.
    2. Beat eggs, egg yolk and sugar until frothy.
    3. Soak gelatine in cold water and dissolve in heated strawberry purée according to package instructions.
    4. Whip the cream until stiff.
    5. Add the gelatine to the egg mixture.
    6. Add the chocolate to the egg gelatine mixture.
    7. Mix in the cream and keep cool.

    Rhubarb compote:
    1. Peel and chop the rhubarb.
    2. Add the remaining ingredients to the rhubarb and simmer for about 20 minutes on low heat.

    Beetroot ice cream:
    1. Stir all ingredients together until smooth.
    2. Freeze in an ice machine.

    Chocolate soil:
    1. Knead all ingredients together (not for too long, the dough must be crumbly!).
    2. Spread the dough evenly on a baking tray.
    3. Bake at 160 C for approx. 12 minutes.

    Parsnip chocolate cream:
    1. Peel the parsnips and cook until soft.
    2. Melt the chocolate.
    3. Mix the parsnips in a blender (preferably a Thermomix) until fine. If necessary, add some cream and whisk with cold butter. The mixture must be velvety.
    4. Mix the chocolate in bit by bit. The texture should be similar to that of finely mashed potatoes.
    5. Refrigerate for at least 5 hours.

    Recipe: Jens Schönegge

  • Note
    All the pictured desserts for the meal were additionally decorated: e.g. covered with chocolate or mirror glaze or sprayed with airbrush. Naturally, all elements can also be made into dessert variations according to your fancy.

Erdbeermousse mit Airbrush anrichten © Angela Lamprecht / Vorarlberg Tourismus
Dessert: Erdbeermousse, Rhabarber, Rote Bete Eis, Schokoladenerde © Angela Lamprecht / Vorarlberg Tourismus

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