Ecuador stone pine cones, Stone pine ice cream, Ecuador fondant, Ecuador crumble, cranberry gel and Mosberry sponge – sounds like a fairytale? That spectacular dessert comes from the Tyrolean Professional chef Christina Steindlwho cooked their way to the semifinals in the TV show “The Taste” on Sat1.
For the preparation she uses, among other things, hers Miele oven – and shows that professionals also use small appliances such as the Thermomix. With the Step-by-step instructions Christina Steindl succeeds in this Professional dessert also in the home kitchen.
Pine needle oil
100 ml grape seed oil
100 g stone pine needles
Separate the stone pine needles from the branch and mix with grape seed oil for 15 minutes at 60 ° C in the Thermomix.
(Editor’s note: If there is no Thermomix available, we recommend preparation in a conventional saucepan on a low to medium heat on the stove).
75 g yolk
200 g of sugar
80 g stone pine oil paste
200 g QimiQ Whip
Stir the QimiQ Whip until smooth and then whisk together with all the other components. Pour into the flame molds and freeze.
150 g yolk
200 g Esmeraldas Ecuador (cocoa)
200 g QimiQ Whip
Stir the QimiQ Whip until smooth and then whisk together with all the other components. Pour into the pine cone molds. Place the frozen stone pine mousse core in the middle of the filled stone pine cone shape and then freeze.
Swiss stone pine ice cream
240 g yolk
150 grams of sugar
350 g Qimiq Whip
400 ml of milk
120 g stone pine nuts
40 g Basic Dry
70 g invert sugar
Peel off the sugar and yolk to make the rose. Slightly heat the remaining ingredients and combine the two masses. Pour into a Pacojet beaker and freeze. Pacotize while frozen.
(Editor’s note: Pacotize means to puree frozen food without thawing. This creates a lot fine mousses, naturally tasting ice creams and sorbets or intensely aromatic preparations for soups, sauces and fillings. As an alternative to preparation in the Pacojet, we recommend preparation in Thermomix, in the Ice machine or manually.)
230 grams of sugar
230 ml QimiQ Classic
75 g glucose
100 g Esmeraldas Ecuador
80 g butter
Heat the sugar, double cream and glucose to 120 ° C and then add the butter and Ecuador. Pour into a baking tray and chill.
25 g butter
25 g flour
50 g stone pine semolina
40 g of icing sugar
40 g Esmeraldas Ecuador
Mix all ingredients and crumble on a silicone mat. Bake in the oven at 160 ° C.
180 g cranberry puree
20 ml lime juice
20 g agar agar
Bring all ingredients to a boil and then cool down until a firm jelly is formed. Mix in the Thermomix.
(Editor’s note: The Thermomix can be replaced by a conventional mixer).
2 egg yolks
60 g flour
60 g of sugar
120 ml cranberry puree
pinch of salt
Mix all ingredients together and pour into an espuma bottle. Draw up with 2 Cream Charger cartridges and let stand for 30 minutes. Then pour into a plastic cup and bake in the microwave for 40 seconds.
Then the dessert variant can be arranged on the plate. Good Appetite.
Christina Steindl: TV celebrity’s private kitchen from Tyrol
In this article we were allowed to go behind the scenes of the Christina Steindl’s private kitchen look. Surprising: The professional decided on one for their kitchen planning Exhibition kitchen from the studio The Kitchen Club in Kirchberg, which with many Customizations was tailored to the needs of the TV cook.
In the interview we get to know Christina Steindl, her culinary art and her home. In this sense: sit back, browse – and Professional dessert enjoy.