Easter recipe: Sweet filled Easter eggs with spruce parfait and red clover sorbet

With this dessert, the seven hosts of the Culinarium Alpentraum have once again come up with something very special. The association of hosts and chefs likes to experiment with - proverbially - natural ingredients from outside and prefers to bring regional ingredients to the table. This is the case with this recipe, in which they use spruce and red clover to make two different dessert ice cream variations, which are then served nicely arranged in eggshells. A simple trick that makes the dessert a little more extravagant (and photogenic). After all, the eye eats with you! Below we explain how you can get the few - but good - ingredients and cook the ice cream itself in a few steps.

Easter time really heralds the spring and finally nature blossoms again after a long winter. In the process, it brings forth many wonders that we humans can also take advantage of, also because they have a healing effect on us. Spruce promotes blood circulation, anti-inflammatory, cough suppressant and much more. Red clover is also anti-inflammatory and rich in vitamins and isoflavones. In addition, it is even said to have an anti-aging effect. These positive effects are strengthened once again, because the ingredients first want to be collected during a relaxing walk. Searching and picking the young spruce shoots and red clover are almost meditative and a welcome time out in the fresh air.

For the spruce egg - a parfait or semi-frozen ice cream - the most important ingredient is first prepared at the lecture: the spruce syrup. The young spruce shoots are used for this. By the way, they are called "Maiwipferen" here in Tyrol, because the fresh shoots are not available all year round, but - depending on the weather and location - only between May and early June. If you are too early, the shoots are still too small, if you are too late, the effect decreases and the taste is less aromatic. The most important rule when collecting: never take a lot from one tree, but a little and from many different ones, so as not to cause it lasting harm. Another tip: the shoots are best collected in a glass jar, plastic and aluminum are not suitable because the effect is also quickly destroyed here.

By the way, you can use the syrup later for all kinds of really good things: served with champagne as a creative spruce hugo, taken in high doses for coughs or sore throats, or of course simply diluted with water as a delicious refreshment. Stored in the refrigerator, the syrup will keep for many weeks.

Ingredients:

* 500 g spruce shoots
* 1,75 l water
* 750 g sugar

Preparation:

Boil the young spruce shoots with water. Then pour the water through a sieve to separate them from the shoots - collect the water and put it back in a pot on the stove. Boil together with the sugar for some time until the desired consistency. Then transfer to bottles and leave to cool.

The red clover syrup for the second cream is also made the day before, as it should cool overnight. The red clover can be found in spring and summer in meadows, along the path or sometimes even in your own garden. When gathering, just be sure not to pick in meadows or paths that dogs like to visit... you know why!

Red clover syrup

Ingredients:

* 800 g water
* 30 g sugar
* 150 red clover flowers plucked

Preparation:

Put all ingredients in a saucepan and heat together also about 80° Celsius. Bring to the boil briefly, remove from the heat and leave to cool overnight. You should save some fresh flowers for the sorbet the next day.

Everyone knows that sometimes eggs can not be perfectly separated or beheaded. To avoid breaking eggs unnecessarily, here are a few tips:

Of course, beheading works best with boiled eggs. Therefore, save the shells from the Easter brunch of the previous days, so you automatically have enough shells for the desserts in the evening. With a sharp knife, the beheading usually works well, but it is really perfect with a stainless steel egg beheading machine. No matter how you do it - together with the family, the joint egg beheading as a challenge is a lot of fun!

The Culinarium Alpentraum consists of a total of seven hosts who have one thing in common above all: their passion for excellent and regional cuisine. And a lot of talent, that goes without saying. Another prerequisite is also that they are family businesses. This means that the knowledge of how to prepare traditional and traditional cuisine is passed down from generation to generation, and at the same time the young innkeepers bring a breath of fresh air into the kitchen. The establishments, which joined forces in 1997, are spread throughout the region. They include the Gasthof Dorfkrug in Mösern, the Restaurant Weidachstube in Leutasch, the Gasthaus Brücke der Leutasch, the Waldgasthaus Triendlsäge in Seefeld, the Gasthof Tiroler Weinstube in Seefeld, the Gasthof Hirschen in Reith, and the Gasthaus Krüner Stub'n. Where so much knowledge, experience and talent come together, pure pleasure iwwarus created!