Alpenglow
As Norbert Niederkofler's legendary restaurant, St. Hubertus at the Rosa Alpina Hotel, celebrates its 3 Michelin Stars, FOUR brings you this recipe for his Alpenglow dessert...Yum!
Keywords
- hotels & travel
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Ingredients
- Serves 4
- Strawberry & Moscato rosé sorbet
- 300gsugar
- 150gpowdered dextrose
- 150gpowdered glucose
- 6gred pectagel (gelling agent)
- 800gwater
- 1.75kg strawberry puree
- 250gMoscato rosé wine
- Raspberry gelee
- 500g raspberry puree
- 50g sugar
- 8g hydrated gelatine
- 50g water
- Blackcurrant gel
- 1kg blackcurrant puree
- 13gagar-agar
- Raspberry meringue
- 250graspberry puree
- 250gegg whites
- 10gpowdered egg whites
- 140gsugar
- 10ggel espressa (thickening agent)
- 1gSosa ProEspuma
- Rose and raspberry mousse
- 500gcream, partially-whipped
- 75gegg whites
- 100g sugar
- 40ghydrated gelatine
- 600graspberry puree
- 15g rose essence
- Decoration
- Red fruits of the forest
- Fruits of the forest puree
- Different types of red watercress
- Cold Moscato Rosé,to be poured at the end
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