classic Swiss desserts...gebrannte crème

Food & Drink, Events and Entertainment
21
Sounds like a Crêpe Suzette ...

22
Most of the Swiss I know are very much into creamy desserts of all sorts, "Brännti Crème" is absolute favourite.

This one is a take on a tirami-su, which I served up for Christmas dessert:

Lemon & Raspberry Tirami-Su (for 4 - 6 people, depending how greedy )

1 egg yolk

40g icing (confectioner's) sugar

1 pot (250g) mascarpone

1 pot (200g) quark (full fat )

6 tbsp lemon concentrate/squash/cordial (= Zitronensirup, eg. from health food shop, Müller)

200g frozen raspberries (thawed)

1 packet of sponge fingers (Löffelbiskuit - available in supermarkets)

1. Mix eggyolk and icing sugar together, add the mascarpone, quark and lemon concentrate and mix again to make a lovely tart lemon cream.

2. Drizzle a little lemon concentrate onto the thawed raspberries and mix gently.

3. Crumble sponge fingers into dessert bowls or serving bowl (glass is preferable, so you can see the layers).

4. Spoon some raspberries onto the biscuits, then some lemon cream, alternating, 2 - 3 layers of each.

5. Add a leaf of lemon balm herb (as soon as the season allows) to decorate and a sponge finger on the side.

As this dessert contains raw egg, serve fresh and eat up on the same day (which shouldn't be a problem).

23
My favorite savory version is an Escargot Kugelhopf served with a garlic cream sauce (and spätzle in the restaurant I know) ... deffo a winter dish! Yum.

sorry about going ot

24
Here is another classic. „Bärner Heitisturm“.

80 gm sugar

50 gm Butter

800 gm blueberries

150 gm household sugar

1 tsp ground cinnamon

2.5 dl crème de Gruyère

Garnish

100 gm blueberries

Fresh mint leaves

Heat half of the butter and fry the bread cubes until crisp; set the croutons aside.

Wash the blueberries and mash them lightly with a fork.

Combine croutons, sugar, cinnamon, crème de gruyère, add the blueberries.

and fold them into the mixture. Garnish with whole blueberries und mint leaves

Serve with sour-cream or vanilla ice-cream or yoghurt

Simple but delicious

This brings up memories of sunny summer sundays in the mountains. We used picked tons of blueberries.

25
Thus far, my favourite Swiss 'dessert' is Luxemburgeli.

They're hell to make, so just shell out the CHF16 for a small box in a mix of your favourite flavours.

Gugelhopf or Kugelhopf is quite easy to make. Just make sure you butter and flour the inside of the cake pan well.

26
Yeh you are right but the recipe is very similar and the bayrisch creme that I know and make is caramelized, it could be a local thing though I learned how to do it in Augsburg.

27
An "omelette norvegienne"???

http://martinecuisine.m.a.pic.center...t/nhbp74jd.jpg

28
Oooh, I've had this before! I remember being a bit disappointed - I'd expected 'crème brulée' with the crusty bits on top - but it was quite tasty after all.

Maybe it's time to give it another try.

29
Cremeschnitte. Not my favorite but the Swiss seem to love it.

30
There's a fabulous recipe for Luxemburgeli - or macarons - on Letizia's blog on www.kochen.ch . (in German only).

It's quite easy if you follow the steps precisely, however it does take a fair bit of time. Here's the link, it includes a number of videos.

Quite delicious, though, and definitely worth the trouble.

31
My appenzeller friend makes a dessert which is just pears (fresh or canned) soaked in Williams and then folded into dark chocolate pudding/mousse.

The pears, when soaked overnight, absorb a lot of alcohol.

32
My mum makes the same but with red wine + a mix of spices.....

33
It depends on how it is done. Some are rather boring while others are really delicious :

the only problem is that they while you eat them break into sections and parts, which is a bit crazy

34
is this a millefeuille? cremeschnitte sounds just ....wrong

35
Thats what its called at Hiltl - millefeuille....and its yummilicious!! I just put on calories by looking at the picture posted by Wolli.

I tend to remove the top portion and save it for the last part. Removing the top layer which is hard, prevents the rest from becoming a huge mess. Trial and error

36
Is this what I know as Nusstorte, or is there another walnut pie?

Nusstorte:

37
It is one of the countless variants of millefeuille. In Swiss German slang it it's nicknamed "Eiterrieme" (suppurative belt), because, unlike millefeuille, the stuffing always is a vanilla-heavy custard, never jam or the like.

Tastes ok, but I dislike it for exactly the same reasons as Wollishofener: Either you try to cut it from the top, which squeezes the entire filling out of the puff pastry layers, or you lay it on its side to cut it, which eventually turns it into a messy heap.

38
Your photo shows a real Nusstorte (Tuorta da nuschs) Grison style. No chocolate as mentioned by Bertrand. Maybe there is such a chocolate-covered thing somewhere in the Grisons, but it's definitely not what 99 % of the inhabitants of the Grisons would call a real Nusstorte.

39
I have seen a number of minor variations on the traditional Nusstorte, but have not seen any with chocolate

40
Wow Wollishofener, that looks awesome! Is it the same as a "Napoleon"?