Vegetarian Menu with Porcini Mushroom Risotto and Banana Roll

Clean the fresh porcini mushrooms and cut them into cubes. Peel onion and garlic and chop finely. Heat the butter in a saucepan, add the onion and garlic and sweat until translucent, add the rice and cook until the rice grains are translucent. Deglaze with white wine and let reduce.

While stirring constantly, pour in some of the hot vegetable soup and simmer until the rice grains are soft on the outside but still firm to the bite on the inside. Finally season with salt and pepper and refine with the butter and cream, stir in the Parmesan. At the very end, add the fried porcini mushrooms. Refine with leaf parsley.

Spread the baguette slices evenly on a baking sheet and drizzle with olive oil. Bake in the oven at 180 degrees for 5 minutes until lightly crispy, then rub in the peeled clove of garlic. Peel the pear, remove the core, then cut both fruits into thin wedges. Season these with lime juice, the oil, salt and pepper and add the pine nuts. Arrange on the bread, refine with honey.

Mix the marzipan with the liquid cream until smooth. Peel two bananas and cut into 5 cm long pieces. Lay out the spring roll dough you bought, brush with the marzipan mixture and roll a piece of banana in each, brush the ends with egg yolk and then squeeze well. Bake the rolls in hot oil, approx. 160 ° C, until golden brown.

Bring the cream with the chilli pepper to the boil and stir in the coarsely chopped chocolate. Then immediately pass through a sieve so that the chilli pepper does not give off any more heat.