Bernhard Long - Party kitchen Ahoy

Fruit cocktail with mascarpone chocolate foam Fruit cocktail with mascarpone chocolate foam Serves 4 meals 1 large orange The 60 gram light and dark, seedless grapes 1 small apple 1 small banana 2-3 tablespoons orange liqueur 2 teaspoons sugar 50 grams of dark chocolate 75 grams whipped cream 150 grams mascarpone 1 packet of vanilla sugar Bourbon The preparation sequence Orange peel so that the white skin is completely removed. Detach fillets with a sharp knife between the separation membranes. Press juice from the separation membranes in a bowl. Clean grapes in water and cut into two halves. Clean apple in water, cut in half, remove the seeds. Cut apple halves into small pieces. Banana peel and cut into slices. Fruit with orange liqueur and 1 teaspoon of sugar mix. Melt chocolate over a hot water bath, let cool lukewarm. Fill fruit salad in 4 glasses. Beat cream semi-rigid. Mascarpone, vanilla sugar and 1 teaspoon sugar Mix with a whisk of the hand mixer. Cream. Lift Liquid chocolate streaky under the mascarpone cream and enter immediately into the glasses on the fruit salad.

Fruit salad with coconut yoghurt cream Fruit salad with coconut yoghurt cream Serves 4 meals 100 grams of Physalis (Cape gooseberry) 2 ripe kiwifruit 1/4 pineapple 1 ripe mango 200 milliliters of orange juice 100 grams of whipping cream 150 grams of coconut yogurt (3.5% fat) 2 stalks lemon balm toasted coconut flakes (for sprinkling) The preparation sequence Physalis, except for something to decorate, clean, clean water and cut it into two halves. Kiwis and pineapple peel. Pineapple into quarters and cut out woody center. Mango cut from stone and peel pulp. Cut pineapple, mango and kiwi slices and marinate with orange juice. Beat cream semi-rigid with the whisk of the hand mixer. Fold in yogurt. Melisse in clean water, shake dry, pluck leaves from the stems and cut into strips. Bring fruit salad with coconut cream on plates on the table. With coconut and lemon balm sprinkle and decorate with remaining Physalis.

Crêpes with chocolate sauce and fruit salad Crêpes with chocolate sauce and fruit salad Serves 4 meals 75 grams of dark chocolate 150 grams whipped cream 10 grams of butter 75-100 milliliters of milk 50 grams of flour 1 egg (size M) 1/2 Mango 2 ripe kiwifruit 2 small bananas 125 grams of raspberries 1 tablespoon lemon juice 1 tablespoon liquid sugar 3-4 tablespoons flaked almonds 1 teaspoon powdered sugar Oil for frying pan The preparation sequence Chocolate coarsely chop. Cream warm, remove from heat and melt the chocolate in it. Melt the butter. Milk, flour and butter Mix into a smooth dough. Stir egg. Dough so the. Allow to swell for 15 minutes. Mango, kiwi and banana peel and cut into small pieces. Raspberries picked. Fruit, lemon juice and liquid sugar. A nonstick skillet (so to the. 18 cm diameter) streak with oil. Give 1/4 of the dough in the frying pan and sprinkle with 1/4 of the almonds. After so to. Call two minutes Crêpe and again so the. Sauté 2 minutes. Bake Removing and 3 more crepes as well. The crepes to fold triangles and fill with fruit salad. Crêpes bring to the table, dust with icing sugar and drizzle with chocolate sauce.

Fruit salad with mascarpone cream stracciatella Fruit salad with mascarpone cream stracciatella Serves 4 meals 2 tablespoons liquid honey 7 tablespoons orange juice 400 grams of seedless grapes (eg.B. grün and blue) 3 small bananas (so to the. 500 grams) 100 grams of milk chocolate with Honey Almond Nougat (z.B. "Toblerone") 125 grams mascarpone 1 tsp vanilla 1-2 tablespoons sugar 100 grams of whipping cream Mint for decoration The preparation sequence Honey and 5 tablespoons orange juice mix. Clean grapes in water, pat dry, pluck from the stems and cut into two halves. Banana peel and cut into thick slices. Fruits and honey orange juice mix. so let around 15 minutes. From then to the. Deduct 1/4 of the chocolate with a vegetable peeler curls. Other chocolate finely chop. Mascarpone with 2 tablespoons orange juice, vanilla and sugar until smooth. Whip the cream. Lift with the chopped chocolate with the mascarpone cream. Bring fruit salad and mascarpone cream in four bowls on the table, thereby sprinkle each with a little sauce. Decorate with Schokolöckchen and mint.

Fruit salad with vanilla mascarpone cream Fruit salad with vanilla mascarpone cream Serves 4 meals 500 grams of mixed berries (eg, red currants, strawberries, blueberries and raspberries) 2 peaches 1 lime 1 packet of vanilla sugar Bourbon 1/4 liter of cold milk 1 packet vanilla sauce powder (for 1/4 liter of milk - without cooking) 200 grams mascarpone The preparation sequence Read berries, carefully clean in water and allow to drain. Stripes currants with a fork of the panicles. Strawberries into quarters. Crosswise carve peaches with boiling water, cold scare and skins. Cut peaches in half, stoning and then cut into pieces. Lime Squeeze. Fruits with lime juice and vanilla sugar mix. Pour milk into a mixing bowl high. Add powdered sauces and with a whisk so the. 1 minute stir vigorously. so at the 10 minute chill. Stir the mascarpone with the vanilla sauce. Bring fruit salad with vanilla mascarpone cream into four small bowls on the table and bring to the table.

Waffles with fruit salad and chocolate sauce Waffles with fruit salad and chocolate sauce Ingredients for 6 meals 500 grams of strawberries 2 medium bananas 2-3 tablespoons lemon juice 2 tablespoons + 50 grams of sugar 125 grams whipped cream 100 grams of dark chocolate 125 grams of soft butter 1 packet of vanilla sugar 1 pinch of salt 3 eggs (size M) 50 grams + 200 gram spelled flour (Type 630) 1 slightly heaped teaspoon of baking soda 500 grams of whole milk yogurt 1/8 liter milk Oil for the waffle maker The preparation sequence Short clean strawberries in water, drain and clean. Depending on the size cut in half or quarters. Banana peel, cut into slices and mix with lemon juice. Strawberries and 2 tablespoons of sugar Add and mix everything. For the chocolate sauce cream in a saucepan, Cauldron heat. Break chocolate into pieces and melt in the cream while stirring, keep warm. Butter, 50 grams of sugar, vanilla sugar and 1 pinch of salt until creamy with the whisk of the stirring apparatus. Eggs and 50 grams of flour while stirring. 200 grams of flour and baking powder, stir in with 150 grams of yogurt and milk. A heart waffle maker heat and spread with a little oil. so give the 3 tablespoons batter onto the center of the waffle iron and pass something. so golden brown around the two minutes bake. Removing and bake in the remaining dough 5 more waffles. Finished waffles in a hot oven (so to the. 50°C) keep warm. Bring waffles with fruit salad and yogurt übrigem on the table. Drizzle with chocolate sauce, and go immediately to the table.

Apricot salad with oatmeal brittle and lime yoghurt Apricot salad with oatmeal brittle and lime yoghurt Serves 4 meals 50 grams of sugar 30 grams of oatmeal 1 lime 200 grams of raspberries 800 grams of apricots 3-4 tablespoons honey 150 grams of whole milk yogurt 30 grams of powdered sugar some aluminum foil The preparation sequence 50 grams of sugar caramelize until golden brown in a frying pan. Give oatmeal in the caramel. Emphasize oatmeal brittle on aluminum foil, allow to cool. Hot clean lime in water and wipe dry. Lime peel pull the zester, finely chop. Cut lime in half and squeeze. Raspberries picked. Cut half of the raspberries into two halves. Clean apricots in water, cut into two halves, stone and finely columns. Apricots and raspberries with 3 tablespoons lime juice and honey as to the. Marinate 5 minutes. Meanwhile yogurt with the remaining lime juice, shawls and stir powdered sugar. Brittle crumble coarse. Give apricot wedges and raspberries in bowls and sprinkle with oatmeal brittle. For this purpose, the lime yogurt rich.