Dessert

Super creamy vanilla ice cream from the ice cream maker. Does not crystallise even after freezing in the freezer compartment. This is my basic mix.…

This Parmesan ice cream is not some new-fangled stuff, but a recipe from 1807 by Frederick Nutt. Sein komplettes Werk findet ihr hier: …

Espresso foam from the ISI™ siphon. Perfect for me

The recipe for the semolina flummery is from Eckart Witzigmann, the port figs are from me.

The chocolate cake is heavenly, the recipe is from Tian Bistro by Paul Ivic. For Easter with me with eggnog espuma and raspberry puree.