Two Desserts and #GenussHoch12

Two Desserts and #GenussHoch12**

**

Hello lovelies, last weekend the time had finally come and I got to take part in GenussHoch12 at the Ambassador Hotel in Zurich. I'm happy to share with you today the recipes for the two desserts I presented. You'll also see a few pictures from the wonderful event.

GenussHoch12

But first a few months back, because I kept being asked how it even came about that I was part of the event. It started with an email I received in June. With info about a flying dinner at the Hotel Ambassador in Zurich; that sounded great, and when I'd only skimmed the email briefly at first, I thought: oh how nice, I'm being invited there for dinner. After reading it again, though, I was rather surprised — because it asked whether I could imagine being part of the event. So I first reached for the phone, to mention in conversation with the hotel that I'm not a professional cook and whether they were aware of that. They were, but that was exactly what they wanted to have: a food blogger in action.

Of course I was very happy about that, and after we'd discussed the details at personal meetings, and I got to meet head chef David Krüger, who would lend me his support and above all his team — I began creating the recipes.

The Four Elements

This year's GenussHoch12 theme was to be the 4 elements. We'd quickly agreed that I would create 2 desserts for the occasion. Of course I wanted to interpret the theme as creatively as possible, and for earth, beets/beetroot came to mind right away, combined with ginger to make a delicious and special beetroot-ginger ice cream. And to pick up the earth theme purely visually too, I created a "little flowerpot."

The little pot consisted of a lemon-sesame brittle, filled with a chocolate mousse, on top the ice cream, and, as a crowning finish, a chocolate-coated physalis. And this is what the whole thing looked like:

And here's the recipe for you:

**Sesame-Lemon Shell: ** (makes about 15 pieces)

**Ingredients: **

• 50 gr coconut margarine (or other)

• **Zest of 2 lemons **

• 30 gr sesame

• **40 gr spelt flour **

• 60 gr coconut sugar

• **60 ml maple syrup **

Method**: **

1. Melt the coconut margarine and add the lemon zest, let cool a little

2. Mix all the ingredients well in a bowl

3. Preheat the oven to 200 degrees

4. Put 1 tsp of batter each on the tray with enough space between

5. Bake for 5 minutes

6. Let cool briefly and then press into a small mold so the shell forms — let cool

**Chocolate Mousse ** (makes about 20–25 pieces)

**Ingredients: **

• 120 gr dark chocolate

• 1 tsp vanilla

• 1–2 cm fresh ginger, very finely grated

• about 100 ml aquafaba (the liquid from a jar of chickpeas)

• 2 Tbsp powdered sugar

Method**: **

1. Melt the chocolate over a water bath

2. Drain the chickpeas, catch the aquafaba, and whip it with a stand mixer or hand mixer (that can take 5–10 minutes)

3. Sprinkle in the powdered sugar

4. Fold the slightly cooled chocolate into the whipped mixture, add the vanilla and ginger

5. Divide into glasses and chill for at least 2–3 hours

Beetroot-Ginger Ice Cream (makes about 40–45 pieces) **Ingredients: **

• 250 gr beets (fresh & peeled)

• 20 gr fresh ginger

• **Zest of 1 lemon **

• **2–3 Tbsp lemon juice **

• **150 ml coconut milk **

• 130 gr coconut blossom sugar

• **250 ml soy cream **

Method**: **

1. Peel the beets and cut them into pieces, steam until soft — let cool (alternatively you can use pre-cooked beets)

2. Put all the ingredients except the cream in a blender and purée very finely

3. Pass through a sieve to get a really fine mixture

4. Whip the cream and fold it into the mixture

5. Prepare in an ice cream maker according to the instructions

"Little Flowerpot": Put chocolate mousse into the sesame shell, on top a little scoop of beetroot-ginger ice cream. Decorate with a fresh physalis (optionally dipped in chocolate). Possibly add a leaf of lemon verbena between the ice cream and the physalis.

Fig Volcano

The second element I wanted to pick up was fire. It was definitely meant to be something seasonal, so I came up with the idea of using figs and chestnuts. And for the show effect on-site, meringue and flames were ideal. And so the fig volcano came about, filled with a red wine–chili syrup, a cashew-chestnut cream, and on top a vegan meringue that was flambéed. I can tell you, the show effect definitely turned out very well!

And here's the recipe for you:

**Red Wine–Chili Syrup: ** (makes about 20–25 pieces)

**Ingredients: **

• 100 ml red wine

• **6 Tbsp raw cane sugar **

• 1/4–1/2 tsp chili (freshly ground)

Method**: **

• Put all the ingredients in a small pot and bring to a boil — simmer over medium heat for 5–10 minutes until the syrup is firm enough, then strain through a sieve to remove the chili.

**Cashew-Chestnut Cream ** (makes about 20 pieces)

**Ingredients: **

• **200 gr cashews **

• 125 gr organic chestnut purée

• **1 tsp vanilla extract **

• 150 ml soy cream

Method**: **

1. Soak the cashews in water overnight

2. The next day, pour out the soaking water and rinse the cashews cold

3. Put the nuts, the chestnut purée, vanilla, and 50 ml soy cream in the blender and purée very finely

4. Whip 100 ml soy cream and fold it into the mixture

5. Chill

Meringue (makes about 20 pieces)

**Ingredients: **

• **100 ml aquafaba **

• 1/4 tsp cream of tartar (you can get it at the pharmacy, for example, or a well-stocked baking shop)

• 6 Tbsp powdered sugar

• **1 tsp vanilla **

Method**: **

1. Put the aquafaba (water from a jar of chickpeas) in a blender and whip it (that takes 5–10 minutes)

2. Alternatively, you can reduce the aquafaba a little in a pot over medium heat, let it cool, and then whip it — this is a tip from Laura at the Restaurant Opera, which makes the meringue even firmer

3. Slowly sprinkle in the cream of tartar, powdered sugar, and vanilla

4. Whip well until the mixture is firm and fluffy

5. Put it on the figs and flambé with a kitchen torch

Fig Volcano: Hollow out the fresh fig a little (optionally dip in chocolate), fill in 1 tsp of red wine–chili syrup — top up with cashew-chestnut cream. Place a dome of meringue on top and flambé it with a kitchen torch.

The Event

In the run-up to the event I was of course very nervous, because it's always something different whether you see the food in a picture or really taste it. Thanks to the incredibly great team of the Restaurant Opera around head chef David Krüger, and above all thanks to Laura, the preparations were exhausting, but we also had a really good time and everything worked out great. I had a 2-day look into the professional kitchen and am still very impressed at how everything is handled there (and how often I was in the way over those 2 days :-)). I also think the concept David Krüger pursues in his kitchen is simply wonderful. An incredible amount of fresh herbs and seasonal products are used — there could just be less meat for my taste! :-).

The evening then went really well; the guests of the event had the chance to pass through various stations of the hotel — there were 2 courses on the incredibly wonderful "The View" rooftop terrace. An intermediate course in a room, little surprises in the hotel's hallway, and you could even take the course with David Krüger in the kitchen. Rounded off with matching wines from various vintners. My dessert station was then in "The Tent" together with the DJ and more treats that rounded off the evening.

The feedback I got from all sides that evening was really wonderful. Consistently positive, and it was simply so lovely to see how the guests enjoyed the dessert and let themselves be surprised by the various flavors. Some came back several times for another portion — I think that's the nicest compliment of all. Simply unique how open everyone was too, and also a bit surprised when I told them that both desserts are completely vegan. That's one of my goals too: to show people that vegan cuisine works wonderfully at a high level too and is simply delicious. Only one thing wasn't good at all: the light in the tent, so sadly the photos didn't turn out so nicely…:-)

I thank the team of the Hotel Ambassador and the Restaurant Opera for their trust in me and for letting me be part of that evening. I'm certainly a few experiences richer and enjoyed it very much. Of course I'd be very happy if you try the desserts at home. They're a bit more elaborate, but you can be sure that you can really impress your loved ones and guests with them!

And for everyone who can hardly wait: On Friday, September 13, 2019, GenussHoch12 goes into its 4th round. Secure your early-bird ticket now for CHF 175.- instead of CHF 195.-

Love, Verena