in

Bohemian Dalken, Powidl, Walnut Parfait and Chocolate Mousse

5 from 2 votes
Prep Time 3 hrs
Rest Time 2 mins
Total Time 2 hrs
Course Dinner
Cuisine European
Servings 5 people
Calories 259 kcal

Ingredients
 

For the Bohemian Dalken (approx. 24 pieces):

  • 15 g Yeast fresh
  • 360 g Milk
  • 80 g Egg yolk
  • 260 g Flour
  • 40 g Butter
  • 8 g Salt
  • 8 g Vanilla sugar
  • 60 g Egg white
  • 40 g Sugar
  • Clarified butter or oil for frying

For the Powidl:

  • 250 g Prunes
  • 300 ml Port wine
  • 1 Pc. Vanilla pod
  • 1 pole Cinnamon

For the walnut parfait:

  • 400 g Whipped cream
  • 3 Pc. Egg yolk
  • 1 Pc. Egg
  • 140 g Honey
  • 0,5 Pc. Vanilla pod
  • 2 leaf Gelatin
  • 250 g Chopped walnut kernels

For the chocolate mousse:

  • 200 g Dark couverture
  • 1 Pc. Egg
  • 2 Pc. Egg yolk
  • 25 g Sugar
  • 300 g Whipped cream

Instructions
 

Bohemian Dalken:

  • Mix the yeast, milk, egg yolk, flour, butter, salt and vanilla sugar into a smooth dough. Beat egg whites and sugar to a snow and fold into the other dough. The finished dough must rest in a warm place for at least 15 minutes and can then be baked to dalken in an eye pan.

Powidl:

  • Place the plums together with the spices and port wine in a tight container for about 48 hours. Shake the mixture occasionally. For further preparation, remove the spices and use the lightning chopper or meat grinder to process the plums into a sauce.

Walnut Parfait:

  • Beat the egg yolks with the honey and vanilla on the water bath until frothy until the mixture reaches approx. 72 ° C. Dissolve the cold soaked gelatine in the still warm mixture. Then stir the mixture until it is below 30 ° C. At this point fold the whipped cream and walnuts into the mixture. Fill the parfait into any shapes and then freeze for at least four hours.

Mousse au Chocolat:

  • Beat the egg yolks, egg and sugar in a water bath until frothy until the mixture reaches approx. 72 ° C. When the mixture has reached below 40 ° C, stir in the liquid couverture. Now stir everything to below 30 ° C and fold in the whipped cream. Let the chocolate mousse cool in the refrigerator for four hours.

Nutrition

Serving: 100gCalories: 259kcalCarbohydrates: 28.2gProtein: 4.8gFat: 12.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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