Raclette & Wine

• 300ml Winzersekt
• 4 Limetten
• 100g Zucker
• 30g Speisestärke
• 100g Butterkekse
• 50g ungesalzene Butter
• 2 Eiweiße
• 50g grieschicher Joghurt
• 150g Schlagsahne

Pour the sparkling wine and sugar into a pan. Chill the remaining sparkling wine. Wash 1 lime with hot water and finely grate the zest. Halve the lime and 2 others, squeeze out the juice and mix with the cornflour. Pour everything into the pan and bring to the boil briefly. Remove the pan from the heat and chill the cream in the fridge.

Fill the shortbread biscuits into a freezer bag, crush with a rolling pin and place in a bowl. Melt the butter in a pan, pour over the crumbled shortbread biscuits, add a pinch of salt and mix well. Leave to cool briefly, divide half into large wine glasses and press down firmly.

Cut the lime into slices. Beat the egg whites with salt until stiff. Stir the yoghurt into the chilled champagne and lime cream. Whip the cream until stiff and fold into the cooled cream, one after the other, together with the beaten egg whites. Spread half over wine glasses, add another layer of shortbread biscuits and finish with a layer of cream. Garnish with lime slices and pour in the remaining sparkling wine. Toast and enjoy!

• Riesling (trocken)
• Pinot Blanc (trocken)

• 2 Stück Eigelb
• 60 ml Ziegenmilch
• 500 Gramm weiße Kuvertüre
• 125 ml Sahne
• Abrieb und Saft einer halben Orange
• 2 cl Tresterbrand
• 8 Blatt Minze
• 125 Gramm Mehl
• 50 Gramm Zucker
• 70 Gramm Butter
• 2 Eier
• 1 Messerspitze Backpulver
• 1/2 EL Lavendelzucker
• 175 ml Milch

Semi-frozen goat's milk: Beat the egg yolks and goat's milk in a bowl over a hot bain-marie until creamy. Remove from the bain-marie and beat the cream until cold. Flavour with the zest of the orange and the marc brandy.

Liquefy the couverture in a bain-marie and stir into the lukewarm egg mixture. Whip the cream until stiff and carefully fold in. Line a parfait tin (triangular or gutter shape) with cling film. Pour in the mixture and smooth out. Cover well with cling film and leave to freeze in the freezer for at least 8 hours.

About 20 minutes before serving, remove the mould from the freezer and turn the parfait out of the mould. Remove the foil and cut the semi-frozen parfait into 8 slices.

<p>Lavender wafers: Lightly mash the butter in a mixing bowl with a fork. Add the sugar and stir a little. Add half of the milk, the lavender sugar and the baking powder. Stir in the eggs and finally the rest of the milk. Mix everything well with a hand mixer for about 2 minutes to create a homogeneous, slightly liquid mixture. Bake the batter in batches in a waffle iron until golden brown.</p

<p>Arrange 2 slices of semifreddo on each waffle on a flat plate and decorate with mint leaves.

• Riesling (halbtrocken & feinherb)

• 200 Gramm Mehl
• 100 Gramm Butter
• je 1 Bund Kräuter für Frankfurter Grüne Sauce (Petersilie, Kresse, Kerbel, Borretsch, Sauerampfer, Schnittlauch, Pimpernelle)
• 100 - 125 Gramm Schwarzwälder Schinken
• 7 ganze Eier
• 125 ml Sahne
• 100 Gramm Frischkäse
• 1 EL Zitronensaft
• nach Geschmack Salz & Pfeffer

Knead the flour and butter with 4 tbsp water and a teaspoon of salt to form a smooth dough. Line a mould with it and leave to cool for 30 minutes.</p

<p>Hard boil 4 eggs. Wash, drain and finely chop the herbs from the Frankfurt green sauce. Cut the ham into wafer-thin slices and spread on the pastry base. Chop the hard-boiled eggs into small

and spread over the top. Mix the 3 eggs, cream and fresh cheese and season with 1 tbsp lemon juice, salt and pepper, then fold in the herbs. Spread the mixture over the pastry base.

Bake at 180 °C (gas mark 4) on the middle shelf of the oven for about 30 minutes.

• Riesling (trocken)

• 2 ganze Zucchini
• 3 EL Rapsöl
• 1 kleine Schalotte
• 300 Gramm Pfifferlinge
• 1 Msp. gemahlener Piment
• 2 Bund Rucola
• je 1/2 Bund Kerbel u. glatte Petersilie
• je 3 EL Walnuss- u. Rapsöl
• 4 Stück Ziegenkäse-Taler
• 1 Prise Zucker
• nach Belieben Salz & Pfeffer

Salad:

Wash the courgettes and slice thinly. Place in a bowl and mix with the oil.

Heat a grill pan and fry the courgettes in batches until golden brown. Season with salt and pepper, place in a bowl.

<p>Peel and finely dice the shallot. Clean the chanterelles, wash if necessary and pat dry. Depending on size, cut in half if necessary.

<p>Sauté the shallot in a pan until translucent. Add the chanterelles and fry vigorously for 3 minutes while stirring. Season with salt, pepper and allspice. Add to the courgettes. Wash the rocket and spin dry.

Dressing:

Wash the herbs, shake dry. Pluck the leaves, blend finely with both types of oil and vinegar in a blender or with a hand blender. Flavour with salt, pepper and sugar. Pour over the courgette and chanterelle mix and mix loosely with the rocket. Arrange on plates, sprinkle with goat's cheese.

• Pinot Blanc (trocken)