John Myers
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Sachertartchen, Honey Ice Cream and Banana and Basil Coulis
The perfect sachertartchen, honey ice cream and banana and basil coulis recipe with a picture and simple step-by-step instructions.
For the sachertörtchen (bottom):
- 4 Pc. Protein
- 65 g Sugar
- 1 pinch Salt
- 4 Pc. Egg yolk
- 75 g Butter
- 65 g Powdered sugar
- 100 g Dark chocolate couverture
- 1 tsp Vanilla sugar
- 0,5 tsp Baking powder
- 75 g Flour
For the sachertörtchen (filling and glaze):
- 200 g Apricot jam
- 100 g Sugar
- 75 ml Water
- 75 g Dark chocolate couverture
For the honey ice cream:
- 250 ml Milk
- 250 ml Cream
- 1 Pc. Vanilla pod
- 110 g Honey
- 1 pinch Salt
- 6 Pc. Egg yolk
- 1 tsp Locust bean gum
- 1 tbsp Mead
For the banana and basil coulis:
- 1 Pc. Banana
- 1 packet Basil
- 1 Pc. Lemon
- 1 tbsp Honey
- The sachertorte should be prepared a day or two before dinner so that they can go through well. Beat the egg white with a pinch of salt in a food processor or hand mixer. After about 1 minute, start to gradually stir in the sugar in small portions. Stir until the egg whites are about the consistency of shaving cream. Then pour the egg whites into another container.
- Chop the couverture and let it melt carefully in a water bath. Meanwhile, beat the butter, vanilla sugar, powdered sugar and baking powder in a mixing bowl and fold in the egg yolks. Preheat the oven to 170 ° C top / bottom heat. Grease a muffin tin (preferably with removable bottom plates) well. The dough is dimensioned so that it is enough for 6 molds each 8 cm in diameter.
- Mix the melted couverture with the egg-butter mixture, then fold in the egg whites and flour individually in portions, so that a smooth but airy dough is formed. Immediately distribute the dough on the molds and bake for about 40 minutes.
- Every oven reacts differently – so it is best to check after 30 minutes whether the bases are completely baked. To do this, carefully prick it with a kebab skewer. If the dough sticks to the skewer, the tarts still need to bake. If the skewer can be pulled out again smoothly, the bottoms are ready.
- Turn the baked bases onto a baking rack and let them cool upside down. Then cut the former top flat with a knife so that the bottoms are all roughly the same shape and size. Then divide each bottom horizontally in half.
- Bring the apricot jam to the boil in a saucepan and briefly puree with the hand blender so that no pieces of fruit remain. Spread one tablespoon of jam on each bottom underside and put the matching top back on. Also coat the edge and the top of the bases with jam (careful, hot!).
- For the glaze, bring the sugar and water to the boil and let it simmer for at least five minutes. Then let it cool down to approx. 45-50 ° C, then add the chopped couverture and let it melt while stirring. Then cover the Sacher floors with the chocolate glaze. The best way to do this is with a praline fork and a sauce ladle. After glazing, place the tartlets on a baking rack.
- For the honey ice cream, heat the milk, cream and honey in a saucepan. Cut the vanilla pod lengthways and add the pulp and pods to the milk. Bring the mixture to the boil, then pass it through a sieve and let it cool down a little. Add the mead.
- When the mixture is only about 50 ° C, mix in the egg yolks and carefully reheat the mixture. Stir constantly so that nothing burns. Under no circumstances should the mixture boil again, otherwise the yolks will curdle. As soon as the mixture becomes noticeably creamier, remove it from the heat immediately.
- Mix in the carob gum very well, then let the mixture cool down completely. Then stir the ice cream mixture with a whisk and pour it into the ice cream maker. The ice cream machine takes 45 to 60 minutes for the mass to set. Pour the finished ice cream into a shallow container, cover and let freeze in the freezer for several hours.
- The banana and basil coulis is best prepared just before serving, as it oxidizes quickly and the color becomes an unsightly dark green. For the coulis, pluck all the basil leaves, wash and puree very finely in the food processor with a banana, honey and freshly squeezed lemon juice. Pass the coulis through a sieve and fill into a squeeze bottle.
- Take the honey ice cream out of the freezer 10 minutes before serving. Distribute the tartlets and some of the coulis on the plates and use an ice cream scoop to place a scoop of ice cream next to the sachertartlets. Serve immediately and enjoy!
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