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 May 2019 – recipe by Gerasimos Kavalieris – new chef of the decorated Restaurant “Das Schick”:

Coconut Catalana . Asparagus . Strawberry

Ingredients for 4 people:

Strawberry . Jelly
250 g strawberry pulp
2,5 sheets gelatine
1,5 g agar-agar

Asparagus . Sorbet
100 g asparagus puree
60 g asparagus stock
2 tbsp glucose syrup
20 g sugar

Strawberry . Chips
50 g strawberry puree
5 g albumin
½ lime (zest)

Crema Catalana
60 g milk
60 g cream
20 g sugar
25 g egg yolks
2 cl Cointreau
1 orange (juice and zest)
cinnamon stick

4 tbsp brown sugar

Method:

Strawberry . Jelly
Soak gelatine in cold water and squeeze out. Bring to the boil with strawberry puree and agar-agar, Fill into silicone mats. Chill.

Asparagus . Sorbet
Bring all ingredients to the boil once, cool quickly and make into a sorbet using an ice cream machine.

Strawberry . Chips
Whip strawberry puree with albumin and lime zest using a whisk, spread thinly on silicone mats and dry in a dehydrator at 65°C for 4 hours.

Crema Catalana
Heat all ingredients at 85°C, pass through a sieve and fill into any molds. Cook in a water bath at 110°C for 40 minutes. Allow to cool. Sprinkle with brown sugar and caramelize over high heat.

Serve – e.g. as in our photo – and enjoy!

Good luck!