fresh vanilla beans in the sugar
caramelizing sugar for the praliné
whisking the sabayon sauce "au bain marie", not the boiling water
Fruit "soup" slowly cooking
after the eggs in the sabayon are cooked, whisk until firm in Kitchen Aid
chopped praliné: slightly browned hazelnuts dipped in caramel and then hardened
portioning the bavarois
our dinner table
the deserts wines of the evening
special Auslese Riesling
Delicious Muscat wine
tasting the difference between two desert wines, both made sweet thru botrytis (noble rot). the front bottle was older than the back, which was noticeable by the smell.
fruit soup served in a coupe
justine as our hostess, explaining her choice of desert wine
Justine's desert wine
Preparing the bavarois
how the $&#$% do you get them out?!
chef Christian :)
concentration, no spills!
Bavarois with vanille and fruit coulli
sorry for this unfocussed Bavarois shot, my bad
The parfaît thawing as soon as it come out of the form
Praliné partfaît tasted good but too sweet