Reibeaufsatz

Yogurt cream with spiced plums and almond brittle

Ingredients:

For the spiced plums:

250 g coarse plum jam

¼ tonka bean

20 g blanched almonds

For the yogurt cream:

5 sheets gelatine

180 g quark (20%)

120 g icing sugar

10 ml lemon juice

500 g yogurt

250 g whipped cream

1 bunch fresh mint

For the almond brittle:

20 g almonds

100 g sugar

2 sheets of baking paper, approx. 30 × 30 cm

SERVES 10

Here's how:

Spiced plumsRoast the almonds. Grate the tonka bean and roasted almonds separately using the universal mincer attachment with grater attachment. Add the grated tonka bean to the plum jam, bring the mixture to a boil and then leave it to infuse. Add the grated almonds.

Yogurt cream

Soak the gelatine leaves in cold water, then dissolve them in the spiced plums. Stir the quark, icing sugar, lemon juice and yogurt until smooth, then stir in the spiced plums at room temperature. Fold in the whipped cream, fill the mixture into small glass bowls and chill for 2 hours.

Almond brittle

Grate the almonds using the universal mincer attachment with grater attachment. Mix the sugar with 3 tbsp water and slowly caramelize over medium heat until golden brown. Add the grated almonds and stir. Place the mixture on baking paper, cover with a second sheet and roll out thinly with a rolling pin. Remove the top sheet of baking paper, leave to cool briefly and break the brittle into pieces.

Serving

Distribute the remaining spiced plums among the jars and garnish with fresh mint and almond brittle.

Grater attachment size 5 with perforated drum and drive coupling

Keywords: Reibeaufsatz Rezept Universalwolf

Stock:

Moonlight pastries

Ingredients: 250 g flour (type 405) 250 g sugar 250 g walnuts 200 g chocolate 2 eggs 250 g butter As desired: hazelnut nougat cream, couverture chocolate and chopped walnuts MAKES APPROX. 50–70 MOONS Preparation: Prepare the dough Grate the walnuts and chocolate using the universal mincer attachment with grater attachment. Sift the flour onto the work surface. Add the sugar, grated walnuts and chocolate. Make a well in the center and add the eggs. Add the butter in small flakes and knead the dough briefly. Refrigerate for 2 hours. Shape and bake Roll out the dough, cut out small moons and place them on a prepared baking tray. Bake at 180 °C for about 10 minutes. Finishing Once cooled, the moons can be spread with hazelnut nougat cream and assembled. Alternatively, dip them in melted couverture chocolate and sprinkle with walnuts, or enjoy them plain.

Himbeerspritzgebäck mit weißer Schokolade und Pistazien

Raspberry spritz cookies with white chocolate and pistachios

Ingredients: 250 g softened butter 200 g sugar 2 eggs 150 g roasted pistachios 2 tbsp raspberry jam 500 g flour (Type 405) Zest of half an orange Seeds from half a vanilla pod 150 g white couverture MAKES 50–70 COOKIES Here's how: Grate the pistachios by hand or using the grater attachment of the universal mincer attachment. Cream the softened butter with the sugar and eggs. Add 125 g of the grated pistachios, raspberry jam, vanilla seeds, orange zest and flour and work into a shortcrust dough. Cover the dough and chill for about 1 hour. Line a baking sheet with baking paper. Pass the mixture through the spritz cookie attachment and shape into rings or S shapes. Bake at 200 °C for about 10–15 minutes. Melt the white couverture in a bain-marie at about 30 °C. Dip the spritz cookies halfway into it, place them on the baking mat, sprinkle with the remaining grated pistachios and chill.