Wiener Salon Nougat - Das kleine Glück im Glas

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200ml almond milk

200ml of coconut milk

4 big ice cubes

2 tablespoons of Glinitzer's Coconut Almond Cream

Put all the ingredients in the blender, mix, pour it into a glass and enjoy!

PLEASURE SUMMER `18

ALMOND COCONUT DRINK

PLEASURE SUMMER `18

WILD SALMON IN ALMOND NOUGAT CRUST AND BUTTERED RICE

2 times 200g salmon fillet, 100 g of rice

120g of butter, 3yolk, 70g breadcrumbs

1 lemon (for Zeste), Salt, pepper

2 tablespoons of Glinitzer's almond nougat cream

Cook the rice with 20 g of butter. Beat 100 g of butter until creamy and add the yolk gradually. Then add the Glinitzers almond nougat cream and the breadcrumbs. Season with salt, pepper and lemon zest. Wrap the mixture in a plastic wrap, form a roll and place it in the fridge. Roast the fish and afterwards gratinate it with Glinitzers almond nougat crust at 200 ° C top heat in a preheated oven.

500g cup of Greek yogurt

400g fresh berries

100g Glinitzer's hazelnut nougat

Mix Glinitzer's hazelnut nougat and yoghurt thoroughly. Half fill the mixed berries in 4 glasses, top up with nougat yoghurt cream and sprinkle with the remaining berries.

PLEASURE SUMMER `18

BERRY HAZELNUT NOUGAT CUP

PLEASURE SUMMER `18

PISTACHIOS CHEESE SOUP

50g of butter, 30g of flour

1 pinch of nutmeg, ¼ L white wine

60g mountain cheese

½ liter of clear soup, 1 piece of onion

3 tablespoons of Glinitzers Pistachio Cream

 

 

Dice the onion. Melt butter in a pot and sauté the onion. Then dust with flour, deglaze with white wine and add soup. Cut the cheese into small cubes and add it to the soup with the Glinitzers pistachio cream. Simmer while constant stirring over a low flame. Finally mash everything with a blender.

„Kein Genuss ist vorübergehend, denn der Eindruck, den er zurücklässt, ist bleibend.“

PLEASURE SUMMER `18

ROCKET SALAD WITH PISTACHIO DRESSING

150g of rocket, 1 avocado

1 lemon for lemon juice

100g cocktail tomatoes

100g sheep's cheese, 3tbsp Greek olives

2 tablespoons of balsamic vinegar,

1 pinch of salt & pepper

4 tablespoons of olive oil

4 tablespoons of water

4tsp Glinitzer's Pistachio Nougat
 

Wash the rocket. Cut the avocado into strips and sprinkle with lemon juice. Quarter cocktail tomatoes, then cut the sheep's cheese into small cubes.

Dressing: Warm Glinitzer's pistachio nougat cream briefly, mix well with balsamic vinegar. Season, then add olive oil and water. Put the finished dressing over the salad and mix thoroughly.

PLEASURE SUMMER `18

MACADAMIA-SOUFFLÉ

20g of butter, 50g of egg white

15g of sugar, pinch of salt

100g Glinitzers Macadamia Cream

 

Whip the butter with sugar until creamy and fold in the macadamia cream. Whip the egg white and salt until stiff and carefully fold in. Brush the soufflé form with butter and cover with sugar. Fill up the soufflé form 2/3. Bake in the preheated oven at 190 ° C for about 10 minutes.

 

Tip: Sprinkle the macadamia soufflé with icing sugar and serve immediately.