• andel´s by Vienna House Berlin - Dessert of the month - April 2015
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Dessert of the month: Easter surprise of raspberry mousse with rhubarb sauce and baked chocolate ice cream

Mmmm… Can’t wait for the Easter Bunny to bring his sweet gifts again this year? We’re keeping our “paws” crossed that the Berlin Easter Bunny has something for you.

This year, the Easter Bunny has been inspired by award-winning chef de cuisine Alexander Koppe of the SKYKITCHEN at andel’s by Vienna House Berlin. The down-to-earth gourmet chef is always pleased to conjure up a sophisticated little culinary masterpiece for you. Rhubarb, raspberries and white chocolate ice cream are the stars of this year’s Easter creation.

But you don’t have to be a prize-winning chef to cook up a festive Easter meal. Alexander Koppe recommends the following recipe:

Raspberry mousse with rhubarb sauce and baked chocolate ice cream

Ingredients (serves 4):

Raspberry mousse:
185 g raspberry purée
20 ml raspberry schnapps
80 g sugar
230 g cream
4 leaves gelatine

Rhubarb juice:
1 kg rhubarb
30 g raspberry purée
300 ml mineral water
150 g sugar
4 leaves gelatine
2 pcs. long pepper

Baked white chocolate ice cream:
150 ml milk
100 ml cream
60 g egg yolk
80 g Valrhona Opalys white chocolate

Preparation

For the raspberry mousse: Soak the gelatine in cold water. Warm up the raspberry schnapps, the raspberry purée and the sugar. Squeeze out the gelatine leaves and gently fold into the warm mixture. Fold in the whipped cream, pour the mixture into a mould and chill to set.

For the rhubarb sauce: Cut one stalk of rhubarb as you like. Chop the remaining rhubarb into large pieces and boil in a pot with the raspberry purée, mineral water, sugar and pepper. Simmer briefly and then pass through a sieve. Dissolve the gelatine in the sauce and add the remaining pieces of rhubarb.

For the baked white chocolate ice cream: Break off a little piece of couverture chocolate and oven bake the remainder for 8 minutes at 160°C. Boil the milk and cream and mix in the egg yolk. Stir in the couverture chocolate and freeze the mixture in an ice cream machine or the freezer for at least three hours until creamy.

Serve

Arrange the chocolate pieces with the rhubarb sauce on the plate. Finely chop the couverture and create a little street of chocolate on the plate. Scoop out a spoonful of mousse and next to it place a scoop of ice cream. Decorate with fresh raspberries and some cress.

Greetings from the Easter Bunny and Bon Appétit! 

andel´s by Vienna House Berlin - Dessert of the month - April 2015

Magazine prompter, limelight nudger, storyteller, lady of sound, little tweety bird behind the cameras – you might give Anita many names. But one thing is for sure: She is a passionate PR woman who loves sharing behind-the-scenes hotel stories with you.

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