The most delicious Mother's Day desserts from the Best Alpine Wellness Hotels
Thank you to all the wonderful mums out there for your unconditional love and endless support - you are the true everyday heroines! We want to reward you on this special day with love, happiness and unforgettable moments that will make your hearts shine! 💙
That's why we want to celebrate Mother's Day with you and what could be better than delicious treats? In this blog, three of the Best Alpine Wellness Hotels open their recipe books and share their favourite Mother's Day desserts with us so that we can bake them and enjoy them together. 😍
All the best for Mother's Day from the Best Alpine Wellness Hotels.
Mother's Day recipe from the Nesslerhof: Crème brûlée
Ingredients for 5 portions:
- 1 vanilla pod
- 1 litre of whipping cream
- 9 egg yolks
- 150 g granulated sugar
- 50 g vanilla sugar
- A pinch of salt
- A dash of rum
- Brown sugar for sprinkling
Preparation
- Cut open the vanilla pod and scrape out the seeds. Bring the pod and seeds to the boil briefly in a pan with the whipping cream
- Then allow the whipped cream to cool, add all the other ingredients and whisk until smooth. Pour the cream into 5 ovenproof moulds, cover with cling film and place in a deep baking tray filled with hot water. Steam for about 50 minutes at 85 °C.
- The crème is ready when the mixture has set.
- Leave to cool, then sprinkle with brown sugar and caramelise with a flambé burner until the typical crispy sugar crust is formed.
A little guest whisperer tip: you can refine the crème to suit your taste. For example, try a variation with cinnamon or orange zest - simply stir a little into the mixture.
This Mother's Day recipe from the Nesslerhof is guaranteed to taste particularly good! 🍰😍
Mother's Day dessert at the Alpin Resort Sacher: Rhubarb cheesecake
Ingredients for 4-6 portions:
Cheesecake:
- 600g cream cheese
- 200g sugar
- 1st vanilla pod
- 200g sour cream
- 6 sheets gelatine
- 1st lemon zest
- 200g cream
Rhubarb jelly:
- 300ml rhubarb juice (Van Nahmen)
- 300ml puréed sugar
- 25ml fresh lime juice
- 7 sheets of silver leaf gelatine
Nougat ice cream:
- 200g cream
- 200g nougat
- 450g milk
- 50g water
Preparation
Cheesecake:
- First scrape out the cream cheese, sugar and vanilla pod and stir until smooth
- Stir together the soured cream, gelatine soaked in ice water and lemon zest separately, heat briefly to dissolve the gelatine and then whip with the first measure.
Rhubarb jelly:
- Soak the gelatine
- Bring the rhubarb juice and purée sugar to the boil once
- Add the gelatine when the mixture is at approx. 50 degrees
- Add the lime juice and pour onto the slices until a uniform layer has formed
Nougat ice cream:
- Stir everything together and bring the mixture to the boil once
- Then pour into an ice cream maker
The kitchen team at the Alpin Resort Sacher wishes you lots of fun making them! 🍰😋
Mother's Day greetings from the Hotel Hochschober
Ingredients for 8-10 pieces
- 50 g sugar
- 2 tbsp elderflower syrup
- 1 sheet of gelatine
- Egg white of one egg
- 1 pinch of salt
- 8-10 (oat) biscuits, around 5cm in diameter
- White cake icing
- A few drops of pink food colouring
- Sprinkles to decorate
Preparation
- Boil the sugar with the elderflower syrup until the sugar has completely dissolved. Soak the gelatine in cold water, squeeze out well and dissolve in the syrup.
- Beat the egg whites with a pinch of salt until stiff (bowl test!)
- Slowly pour the syrup into the egg whites while continuing to mix.
- Pour the mixture into a piping bag (large opening). Pipe onto the prepared biscuits and chill in the fridge for 1-2 hours.
- Melt the cake icing and dye it pink with the food colouring.
- Pour the icing over the biscuits (preferably on a wire rack) and decorate with sprinkles. Chill again until ready to eat!
Serving suggestion: Serve the sweet Bussi on a fruit mirror for Mother's Day.
The Hotel Hochschober wishes you bon appétit! 🤩🧁
