Experience Vienna
Vienna Blog by the Schick Hotels and Restaurants

Recipe of the month January 2016

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 January 2016 – recipe by Marcel Neumann – new chef of the decorated Restaurant “Das Schick”:

Peanut butter mousse . Piña Colada . compressed berries

Ingredients for 6 servings:
for the berries:
1.2 kg berries (frozen)
1 tbsp. honey
0.5 kg preserving (canning) sugar
8 gelatin leaves
0.125 ml red port wine
1 vanilla bean
0.125 ml water
4 tbsp. lemon balm, chopped
peel of 1/2 lemon

for the mousse:
0.6 l whipped cream
3 egg yolks
1 egg
2 ½ tbsp. sugar
4 cl rum
1.6 cl syrup (Monin caramel syrup)
3 gelatin leaves
200 g white chocolate coating
60 g dark chocolate coating
2 tbsp. peanut butter

for the piña colada:
8 cl pineapple juice
1slice of pineapple
4 cl cream of coconut (or coconut syrup)
2 cl cream
6 cl rum
2 cl lemon juice

Sort and juice berries as follows: Place them in a sieve, sprinkle with a bit of sugar and allow them to thaw out – using this method you’ll get a lot of juice.

Heat the juice and port wine with preserving sugar, honey and lemon peel in a large pot. Once this mixture begins boiling strongly, allow it to simmer for 1 minute longer.

Remove the lemon peel and carefully fold the lemon balm and vanilla into the berries. Bring to a boil once more, then add the soaked gelatin. What is important at this stage is that the berry ragout no longer boils, since the gelatin’s gelling ability is otherwise no longer as strong.

Peanut butter mousse:
Whip cream until firm and set aside in a cool place until it is ready for use.

Soak gelatin according to package directions. Melt the white and dark chocolate coating together with the peanut butter. Beat the egg yolks and the egg, sugar, rum and caramel syrup together over steam into a foam in order for it to obtain volume.

Stir the dissolved gelatin under the warm egg mixture, then add the chocolate coating mixture and whip at a cool temperature, until the gelatin starts to bind lightly. Fold in whipped cream in several small steps. Allow to cool for approx. 2–3 hours, until the gelatin binds.

Piña Colada:
Dice pineapple slice and put into a mixer.

Also add pineapple juice, cream of coconut (or coconut syrup), rum, cream (which makes the cocktail even creamier) and lemon juice to the mixer. Mix everything well for approx. 25 seconds.

Put part of the piña colada into a mold (ice cube trays can be used) and freeze overnight.

Foam up the finished piña colada using a hand blender.

Arrange all finished components – like in our photo, for instance – and enjoy.

We wish you much success and lots of fun!



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