Valais Tiramisu

Another specialty of star chef Markus Ries for you to recreate at home. Enjoy! Preparation sponge base Line the springform baking tin with baking paper. Gently warm the eggs through, add with the sugar and stir until frothy. Sift both flours and carefully fold them into the eggs. Pour into the cake tin and bake at 200°C for 10 to 15 minutes. Allow to cool, then remove the sponge from the tin and slice off ...

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Roe deer fillet with a red wine reduction, brussels sprout puree and gnocchi

This gourmet recipe comes from star chef Markus Ries from the Hotel Wellness Spa Pirmin Zurbriggen in Saas-Almagell. We hope you enjoy recreating this dish and, of course, bon appetit! Preparation venison Place the roe deer fillet, juniper, thyme, and rosemary in a vacuum bag and seal. Cook sous-vide (in the vacuum bag) in a 54°C water bath for approximately 45 minutes. Remove the venison from the vacuum bag, dry with a paper ...

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