Over the last few months, we have been inundated by enquiries from all over Germany, asking if we know any supper clubs outside of Berlin. more...
Tischkunst von 16.03.2011 kann unten gesehen werden. more...
Vielen Dank an alle Damen die am 20. Oktober zu der privaten Bridge-Party mit anschließendem Mittagessen gekommen sind. more...
Leider ist der Inhalt derzeit noch nicht auf Deutsch verfügbar. Gerne stellen wir Inhalte - nach Rückfrage - in Deutsch bereit und bitten um Kontaktaufnahme.
I'm not that big a fan of white chocolate, but this is really wonderful. The fruit cuts through the sweetness and gives a really pleasant flavour that is not too sweet. It was based on a recipe from the Times, - here's the link, but as there's a paywall in place, few of you will be able to view it.
100g good quality white chocolate
5 passion fruits
250ml double cream
2 tsps lemon juice
40g vanilla sugar
Put the chocolate, cream and sugar into a small pan and heat very gently, stirring occasionally, until smooth. Cut four passion fruit in half and scoop the insides into a sieve over a bowl. Press firmly to extract as much juice as possible.
When the chocolate has all melted and the mixture is perfectly smooth, add the passion fruit and lemon juices to the pan and stir in.
Pour immediately into little glasses, cover and chill for at least four hours, until ready to serve.
When ready, remove from the fridge, cut open the remaining passionfruit and put a teaspoon or so of the seeds and juices on top on each cream. Serve with cantuccini biscuits to dip in.