For your enjoyment…

Do you feel the same as I do on weekends on or special holidays, or when you have guests over? I’d like to cook something very special, not the usual fare. Then I’m either spoiled for choice or I can’t think of anything at all. If even intensively searching the internet turns out to be fruitless or leafing through piles of cookbooks doesn’t turn up any solution, try our Recipe of the Month!

From the chefs of the Schick Restaurants in Vienna, every month there is a new, seasonal recipe from Austrian-Spanish or Viennese cuisine for you to prepare and enjoy at home! If you don’t want to have to prepare your meal yourself, it will be a pleasure for the teams of the Schick Restaurants to spoil you with culinary treats all around…

In July 2019 – recipe by Wolfgang Gumhalter – sous chef und pâtissier at Hotel & Restaurant Stefanie, Vienna’s oldest hotel:

Trio of Apricot
Flan, Panna Cotta and Parfait

Ingredients:

Apricot Flan (1 baking tray)
125 g margarine
6 eggs
150 g granulated sugar
250 g flour
10 fresh apricots
Sugar cubes

Apricot Panna Cotta (8 glasses à 125 ml)
½ l apricot puree
¼ l milk
¼ l whipped cream
8 leaves of gelatine
150 g granulated sugar
50 g vanilla sugar

Apricot Parfait (1 terrine mould)
250 ml Crème légère
250 ml whipped cream
½ l apricot puree
2 cl rum
Vanilla sugar
Honey

Preparation:

Apricot Flan: Separate eggs, beat margarine until fluffy and slowly add egg yolks. Stir in confectioner’s sugar and flour to the yolks. Whip the egg whites together with granulated sugar and mix into the dough. Spread finished dough on a baking tray lined with parchment paper. Distribute apricots, halved and seeds removed on the dough and put a sugar cube on each apricot. Bake at 160° in the preheated oven for 25 minutes. Then coat with apricot jam and decorate with toasted almond slivers.

Apricot Panna Cotta: Soak 4 leaves of gelatine in cold water . Bring the apricot puree to the boil, allow it to stand away from heat for 5 minutes, then add the soaked gelatine and stir it well. Fill the glasses half way with apricot puree and let the mixture cool down in the fridge for 12 hours.

For the panna cotta, soak 4 leaves of gelatine, bring the milk, whipped cream, sugar and vanilla sugar to the boil, let it cool for 5 minutes and then add the soaked gelatine. Wait for 20 minutes until the panna cotta has reached room temperature. Then slowly fill it into glasses together with the apricot puree and let it cool down again for another 12 hours. Decorate with fresh apricots, whipped cream and mint.

Apricot Parfait: Beat the crème légère until stiff and fold in the apricot puree mixed with rum. Add vanilla sugar and honey. Whip cream and slowly add to the mixture. Fill it in a greased terrine mould and deep-freeze for 24 hours.

TIP: Of course all components can be enjoyed separately. In the hotel & restaurant Stefanie we serve you flan, panna cotta and parfait as a “Trio of Apricot”, decorated with caramelised pumpkin seeds.

Enjoy it!