Experience Vienna
Vienna Blog by the Schick Hotels and Restaurants

Recipe of the month July 2013

For your enjoyment…

Are you like me on weekends or special holidays or when you have guests? On those occasions I like to cook something very special, not the usual fare. Then I’m either spoilt for choice or nothing occurs to me. If even the most intensive search on the internet comes to nothing, or leafing through piles of cookbooks fails to offer a solution, try out our Recipe of the Month! 

From chefs of the Schick restaurants in Vienna, every month there will be a new, seasonal recipe from Austrian-Spanish or Viennese cuisine for you to cook and enjoy at home!

In July 2013, Josef Leiner – head pâtissier of the restaurant Kronprinz Rudolph – presents a summery dessert recipe from the current menu:

Trio of garden berries
Sorbet of jostaberries, parfait of strawberries and blueberry-ice cream dumpling with almond brittle

Ingredients for 4 servings:

250 g jostaberries
100 g sugar
juice from 1 orange 
sparkling wine

150 g strawberries
100 g sugar
vanilla sugar
lemon juice

1/8 l QimiQ Whip Original
1/4 l whipping cream

150 g blueberries
100 g sugar
vanilla sugar
lemon juice
1/8 l crème légère (light cream)
1/4 l whipping cream
some blueberries for filling
150 g almonds
150 g sugar
25 g butter oil
some oil


Sorbet of jostaberries: Bring jostaberries, sugar and orange juice to a boil. Puree, then splash with a bit of sparkling wine. Place in freezer.

Parfait of strawberries: Puree strawberries and sugar. Flavor with vanilla sugar and lemon juice to taste. Stir QimiQ Whip Original until smooth, then mix with strawberry puree. Whip cream and fold into mixture. Fill into several small or one large form. Place in freezer. Remove from forms when serving and slice if desired.

Blueberry-ice cream dumpling with almond brittle:
Almond brittle: Melt butter oil. Add sugar and allow to melt into a caramel. Distribute almonds on a greased base or baking paper. Pour caramel over the almonds and allow to cool. Rub hardened mixture into crumbs.

Puree blueberries and sugar. Flavor with vanilla sugar and lemon juice to taste. Whip crème légère and fold into blueberry mixture. Whip cream and fold into mixture. Fill piping bag with mixture. Place individual blueberries onto a baking pan covered with aluminum foil. Using the piping bag, squirt the mixture over the blueberries in hemisphere shapes, then deep-freeze. Once they are frozen solid, make dumplings by combining two hemispheres into one dumpling. Roll blueberry ice cream dumplings in the almond brittle.

Arrange everything appetizingly with fruit sauces and fruits – such as in our photo, for example – and enjoy…

We wish you much success… bon appétit!




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