Easter recipe: Sweet filled Easter eggs with spruce parfait and red clover sorbet
This Easter dessert has no need to hide! With a sophisticated recipe for spruce parfait and red clover sorbet in an eggshell, you can impress everyone at Easter. What looks (and tastes) very fancy is actually child’s play. The ingredients are a highlight, because they come directly from nature. With spruce syrup and red clover, you use their delicious power and bring the forest and meadow to your plate. Or rather, into the egg cup! The chefs of the Culinarium Alpentraum show you step by step how to make this springtime dessert recipe.
Really sophisticated: An Easter recipe that wows
With this dessert, the seven chefs of the Culinarium Alpentraum have once again come up with something very special. The association of cooks and restaurateurs likes to experiment with – literally – natural ingredients from the outdoors and prefers to bring regional ingredients to the table. This is also the case with this recipe, in which they use spruce and red clover to make two different dessert ice creams, which are then served nicely arranged in eggshells. A simple trick that makes the dessert even more extravagant (and photogenic). We explain how you can get the few – but good – ingredients and make the ice creams yourself in just a few steps.
Spruce and red clover: the power of nature
The Easter season really marks the beginning of spring and nature finally blossoms again after a long winter. At the same time, it brings forth many wonders that we can also make use of. They even have a healing effect on us: spruce stimulates blood circulation, reduces inflammation, coughs and much more. Red clover is also anti-inflammatory and rich in vitamins and isoflavones. It is also said to have an anti-aging effect.
These positive effects are further strengthened because the ingredients first need to be collected during a relaxing walk. Looking for and picking the young spruce shoots and red clover are almost meditative and a welcome time out in the fresh air.
Spruce cream in an egg: ingredients & preparation
For the spruce egg (a sort of frozen ice cream), the most important ingredient is the spruce syrup. It is first prepared the day before. The young spruce shoots are used for this syrup. The fresh shoots are not available all year round, but – depending on the weather and location – only between May and the beginning of June. If you are too early, the shoots are still too small; if you are too late, the positive effect is reduced and the taste is less aromatic. The most important rule when collecting: never take a lot from one tree and take spruces from many different ones in order not to damage the tree in the long term. Another tip: it is best to collect the shoots in a glass jar, plastic and aluminium are not suitable because the effect is quickly destroyed.
The syrup can also be used later for all kinds of really good things: served with sparkling wine as a creative drink, taken in high doses for coughs or, of course, simply diluted with water as a delicious refreshment. Stored in the refrigerator, the syrup can be kept for many weeks.
- 500 g spruce shoots
- 1,75 l water
- 750 g sugar
Boil the young spruce shoots with water. Then pour the water through a sieve to separate the shoots – be sure to collect the water and put it back in a pot on the cooker. Boil together with the sugar for some time until the desired consistency is reached. Then pour into bottles and leave to cool.
The Spruce Cream: Ingredients & recipe:
For approximately 10 eggs:
- approx. 80 g egg yolks (around 4 eggs), pasteurised or warm cold beaten
- 30 g cane sugar
- 50 g spruce syrup
- a few fresh, finely chopped spruce shoots
- 0.5 cl stone pine schnapps (also possible: mountain pine liqueur, herbal schnapps, etc.)
- juice of half to a third of a lemon
- 200 ml cream (carrageenan-free)
- pinch of salt
Separate the eggs (see tips below) and briefly boil the empty egg shells in a saucepan. Whisk the yolks of four eggs over a water bath at about 70 degrees. Immediately afterwards, repeat the process over a cold water bath. Put these egg yolks, cane sugar, a pinch of salt and some vanilla extract in a bowl and whisk to a homogeneous, stiff mixture. Then mix well the spruce syrup, Swiss stone pine schnapps, the juice of one lemon and fresh, finely chopped spruce shoots and mix into the cold egg mixture. Then whip the cream until stiff and carefully fold in. Immediately fill into a piping bag or piping bag and pour the mixture into the empty egg shells. Garnish as desired and serve.
Red Clover Sorbet in Egg: ingredients & preparation
The red clover syrup for the second cream is also made the day before, as it should cool down overnight. Red clover can be found in spring and summer in meadows, along paths or sometimes even in your own garden. When picking it, just make sure not to pick it on meadows or paths that dogs like to visit…. you know why!
Red clover syrup – ingredients:
- 800 g water
- 30 g sugar
- 150 red clover flowers plucked
Put all the ingredients in a saucepan and heat together to about 80° Celsius. Bring to the boil briefly, remove from the heat and leave to cool overnight. You may want to save some of the fresh flowers for the sorbet the next day.
The red clover cream: ingredients & recipe
For approx. 20 eggs:
- 25 ml red clover syrup
- some fresh flowers
- 250 g sugar
- juice of 2 untreated lemons
- 225 g water
Pour the red clover syrup, sugar, lemon juice and water into a saucepan (the ratio of sugar to water should be 1:1). Mix in as many red clover flowers as possible and bring to the boil. Strain, collecting the liquid. Pour into an ice cream maker or freeze in a pakojet. If you don’t have an ice cream maker or a pakojet, you can make the sorbet without one: pour the liquid into a bowl that is not too small and put it in the freezer. After one hour, stir well with a whisk and repeat this about every 30 minutes until the sorbet has the desired consistency. Depending on the freezer, this will take 3 to 4 hours. In between, boil the eggshells in water again.
Then fill the sorbet into the eggshells, decorate as desired and serve.
How to head eggs correctly
Everyone knows that sometimes eggs don’t separate or crack perfectly. To avoid unnecessarily breaking eggs, here are a few tips:
Of course, beheading works best with boiled eggs. Therefore, save the shells from the Easter brunch of the previous days so that you automatically have enough shells for the desserts in the evening. The beheading process usually works well with a sharp knife, but it’s really perfect with a stainless steel egg beater. No matter how you do it – together with the family, the shared egg beheading challenge is a lot of fun!
The “Magnificent Seven”: The cooks of the Culinarium Alpentraum
The Culinarium Alpentraum consists of a total of seven chefs who have one thing in common above all: their passion for excellent and regional cuisine. And a lot of talent, that goes without saying. Another prerequisite is that all restaurants are family businesses. Thus, the knowledge of preparing traditional and traditional cuisine is passed on from generation to generation and the young cooks bring a breath of fresh air into the kitchen at the same time. The businesses that joined forces in 1997 are spread throughout the region. They include the Gasthof Dorfkrug in Mösern, the Restaurant Weidachstube in Leutasch, the Gasthaus Brücke der Leutasch, the Waldgasthaus Triendlsäge in Seefeld, the Gasthof Tiroler Weinstube in Seefeld, the Gasthof Hirschen in Reith and the Gasthaus Krüner Stub’n. Where so much knowledge, experience and talent come together, pure enjoyment is the result!
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Fotos: David Johannson, Tessa Mellinger, Yoksel Zok, Ekrem Osmanoglu