Talented German top chef Adalbert Seebacher from restaurant Kraftwerk showed us one of his favourite recipes so you can recreate it to amaze your own guests at home. In this exclusive recipe, he shows you how to conjure up gelled elderflower-champagne soup with wild strawberries and frozen yoghurt. Put on your chef’s apron and get ready to create some culinary magic!
Yogurt ice cream
Heat the cream and sugar until the sugar has fully dissolved. Take off the heat, stir, and let it cool down. Then stir in the yoghurt and freeze it until you have solid frozen ice cream.
Add the elderflower, sugar and water together in a large pan. Set over medium heat and stir until the sugar dissolves. Bring the mixture to a simmer and immediately turn off the heat, cover the pan and allow it to steep for 1 hour. Next, pour the syrup through a strainer and into a pitcher and discard the elderflowers. To the strained syrup, add the freshly squeezed lemon and orange juice and top with the water. Refrigerate until chilled, for at least 2 hours.
|½||Organic lemon (squeezed or sliced)|
|1||Orange (squeezed or sliced)|
|12½ g||Citric acid|
Slightly gelled elderflower-champagne soup with wild strawberries
Start by soaking the gelatin in cold water. Squeeze it and dissolve it with a little Moscato on a gentle heat. Then add the champagne with the remaining Moscato and the elderflower syrup and refrigerate overnight for about 8-12 hours. Then, stir the champagne soup in a large bowl with a whisk, carefully adding the well-chilled champagne. Arrange the champagne soup in glasses. Add the strawberries and ice cream and decorate with mint.
|250 ml||Moscato d'Asti, dessert wine from Italy|
|200 ml||Champagne (chilled for serving)|
|100 ml||Elderflower syrup|
|3½||Sheets of gelatin|
|100 g||Wild strawberries|
|Yogurt ice cream|