Fake Mozzarella with Coffee and Milk

Gerhard Wieser's coffee recipe

When the second Michelin star shines over the Hotel Castel in Tirolo near Merano rewarding Gerhard Wieser and his team for their outstanding performance, the international gourmet world’s attention is drawn to restaurant “Trenkerstube” in the prize-winning South Tyrolean luxury hotel. In the experienced top chef’s philosophy the art of cooking is part of the craft, and it starts with shopping – because the product is the star of the kitchen, says Gerhard Wieser. His creed is: creative preparation should mainly reinforce the raw material’s inherent flavour.

Serves 8
Rasperry Cocktail Tomato

Mousse
25 g natural joghurt
40 g rasperry pulp
15 g icing sugar
1 gelatine leaf
5 g rasperry brandy
150 g whipped cream
• Mix yoghurt, raspberry pulp and sugar
• Dissolve gelatine in the raspberry brandy and stir into yoghurt mixture
• Fold in whipped cream, fi ll into 3 cm half balls, freeze
• Remove half balls from the moulds, put together to form balls, freeze
Jelly
150 g rasperry pulp
50 g strawberry pulp
50 g sparling wine
50 g water
30 g castor sugar
20 g lemon juice
17 g vegetarian gelatine
• Mix raspberry pulp, strawberry pulp, sparkling wine, water, sugar, lemon juice, gelatine and bring to the boil
• Stick the raspberry mousse balls on toothpicks and dip them in the boiling mass twice
• Let them melt a little, remove toothpicks
• Decorate cocktail tomatoes with the glaze
Yoghurt coffee Whey Jelly
350 g yoghurt
40 g castor sugar
cinnamon powder
10 g coffee beans, whole
200 g yoghurt mass passed through a food mill
1 g agar
½ Blatt gelatine leaf
• Mix yoghurt with sugar, cinnamon powder, coffee beans, bring to the boil without stirring
• Pass mass through cloth, collect juice
• Bring 200 g of the passed mass to the boil with agar, add soaked and squeezed out gelatine; pour onto a fl at 20 cm plate immediately and leave to cool.
Curd Cheese Foam
300 g curd cheese
250 g whipping cream
70 g icing sugar
lemon juice
1 ½ gelatine leaves
10 g rasperry brandy
• Mix curd cheese with cream and sugar
• Dissolve gelatine in the raspberry brandy and mix with curd cheese mixture
• Pass mixture through a sieve, fi ll into an espuma bottle, fill into two cream chargers and chill
Milk Skin
500 ml milk
cream for brushing
• Carefully detach milk skin from cling fi lm, put onto plastic mat and sprinkle with icing sugar
• Then dry in dehydrator at 60° C
Milk Skin Crisp
2 pieces milk skin
icing sugar
• Carefully detach milk skin from cling fi lm, put onto plastic mat and sprinkle with icing sugar
• Then dry in dehydrator at 60° C
More
Dark chocolate glaze for the stalks of the raspberry cocktail tomato
Lemon thyme, leaves
Raspberry segments
Icing sugar

 

 

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