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 the recipe yourself, you can order the finished dish in comfort at the corresponding Schick Restaurant and indulge all around…

In September 2015 – recipe by Reinhard Danzinger – new chef of the decorated Restaurant “Das Schick”:

“Sober” Capuchin . jellied fruit compote

For 6 servings:

50 g butter
35 g powdered sugar
3 egg yolks
zests from 1/2 lemon
60 g hazelnuts, coarsely ground
25 g coarse-grained flour
1 pinch baking powder
35 g dark chocolate, chopped
3 egg whites
100 g fine crystal sugar
3 g vanilla sugar
1 pinch salt

Syrup:
100 g sugar
200 g water
1/2 orange peel, grated
2 drops bitter almond extract
40 ml rum – only if you want to make a “drunken” Capuchin.

Ingredients for the fruit compote – see preparation.

Preparation:

Preheat the oven to 170° C and place a small metal bowl with water on the floor of the oven. Stir butter until foamy, then add powdered sugar and lemon zests and whip together. Add the egg yolks one by one and whip together once more.

Mix all dry ingredients in a bowl with a wire whisk.

Beat egg whites into a white foam, then add the sugar and vanilla sugar and whip together.

Add the butter batter and the dry ingredients to the egg white foam and fold in using a dough scraper. Grease dariole molds with butter and dust with flour. Fill molds with the mixture and bake in the oven at 170° C (without convection) for approx. 20 minutes.

A seasonal fruit compote (1 part peeled and sliced fruit such as pears, 1 part water, 1 part sugar, 1 clove per liter) will suit this dish. You can thicken it somewhat using 3 gelatin leaves per 500 g.

Tip: Season to taste with a bit of lime juice, white rum and mint… and your “mojito compote” is finished!

Turn over the Capuchin after baking and pour syrup (“sober” or “drunk”) on top of it. Serve with the jellied fruit compote – like in our photo, for instance – and enjoy!