Geister Saddle of Venison

For the iced saddle of venison, first chop light chocolate coating with a knife and melt slowly in a bowl (in the oven at 40 °C or in a water bath).

Place eggs and yolks in a large metal bowl, add granulated sugar and vanilla sugar. In a small saucepan, bring some water to a boil and then reduce the temperature immediately. Place the metal bowl on top of the saucepan and beat the egg and sugar mixture over steam with a hand mixer until very foamy (mixture should turn light yellow and be about four times its volume).

Whip the whipped cream until stiff. First stir the melted couverture into the egg mixture, then fold in the whipped cream.

Rinse a loin mold with a little cold water and line with plastic wrap. Pour the parfait mixture into the mold, cover with foil and freeze for at least 4 hours.

Mix apricot jam with a little water until smooth. Turn out the parfait from the mold and spread a thin layer of apricot jam on all sides. Place on a wire rack and chill again in the freezer.

Finely chop the dark couverture, melt in a metal bowl (over steam) with the chopped butter while stirring, stir in the oil and allow to cool. Then reheat and liquefy (this is how the gloss is created). Quickly pour it over the saddle of venison and let it drip off. Decoratively insert almond slivers at even intervals into the iced saddle of venison.

Preparation Tip:

Geeister saddle of venison can be served with fresh fruit, for example, berries.

Related Recipes:

Lambada SlicesFor the lambada slices, beat eggs, sugar and the pulp of half a vanilla bean with a food processor until... Iced Lavender Tart with Candied Rose PetalsTo make the Iced Lavender Tart with Candied Rose Petals, first make the rose petals. Pat the untreated, washed... Iced Sachermelange with Apricots and Almond MousseFirst prepare the Sacher sponge cake. Spread the mixture to a height of approx. 3 mm on a baking tray lined... Stewed Roast Venison with Red Cabbage and Cranberry PearRinse the venison loin steak and dab it with kitchen paper, then salt and pepper it. Peel the root vegetables... BookletsFor the booklets, heat the milk to about 30 degrees. Pour into a suitable bowl and dissolve the sugar in it... Mushroom CandyFor the mushroom sweets, first place the unpeeled potatoes in a perforated cooking container and steam in the... Salon Beuschel Something DifferentBeuschel soak in plenty of fresh water for half a day. In a large, tall pot, put cold water with vinegar. Add... Strawberry Pot PieFor the strawberry pot pie, preheat the oven to 180 °C convection oven. Clamp a sheet of baking paper between... Strawberry Cream PieFor the strawberry cream pie, separate the eggs. Beat the egg whites until firm and chill. Beat the yolks with... Buckwheat Muffins on Paprika Cabbage From the SteamerFor the buckwheat muffins on paprika cabbage, peel the carrots and cut into small cubes. Peel and finely chop...