Blueberries, Douglas Fir, Dulcey chocolate & Greek yogurt, Zallotti Blossom and Citra Leaves

Not far from the historic old town of Munich, you will find the beautiful, stately historic hotel "Bayerische Hof" dating from 1841.


  • Citra Leaves

For the blueberry spaghetti:

  • 200 g blueberry juice
  • 100 g of sugar syrup
  • 10 g elastic
  • 3 g agar
  • 40 g Zallotti Blossom

For the blueberry juice:

  • 3 kg of frozen blueberries
  • 50 g Zallotti Blossom
  • 400 g of sugar
  • 400 g blueberry juice
  • 1 orange cut into dice
  • 3 lemongrass sticks
  • 1 vanilla pod
  • fruit acid
  • xantana

For the blueberry jelly:

  • 500 g untied blueberry juice
  • 9 g of agar
  • xantana
  • fruit acid

For the blueberry chutney:

  • 150 gr blueberries

For the blueberry jelly:

  • 200 g blueberry juice
  • 15 g of significant

For the Douglas cream:

  • 65 g of water
  • 70 g lime pulp
  • 135 g of sugar
  • 2 g of agar
  • 135 g egg yolks
  • 2 leaves of gelatin
  • 175 g of butter
  • 200 g young pine needles

For the Dulcey cream:

  • 500 g of milk
  • 9 g of agar
  • 100 g Dulcey chocolate
  • xantana

For the shortcrust:

  • 135 g butter at room temperature
  • 80 g of powdered sugar
  • 1 egg
  • 1 vanilla pod
  • salt
  • 30 g ground almonds
  • 225 g flour

For the white chocolate biscuit:

  • 50 g of sugar
  • 215 g marzipan
  • 100 g of whole egg
  • 75 g egg yolks
  • 12 g of protein
  • 75 g of sugar
  • 50 g of butter
  • 65 g of white chocolate
  • 70 g flour 550

For the frozen yoghurt:

  • 125 g of water
  • 125 g of sugar
  • 5 g cold pro crema
  • 0.5 kg of Greek yoghurt
  • 125 g sour cream 24%
  • 50 g of lime juice


  • Bring the ingredients for the spaghetti to the boil while stirring, infuse, mix fine and pass through a sieve. Pour hot into the plastic dosing bottles and fill the tubes with a diameter of about 5 mm. Allow to cool and dip in ice water all at once. Take out the spaghetti using an Isi-bottle or a syringe.
  • Bring half the blueberry juice (1.5 kg) to the boil with half the sugar and pour into a bowl with 1.5 kg frozen blueberries, the Zallotti Blossom, the diced orange, the lemongrass and the vanilla. Cover with aluminium foil and cook in the oven at 200°C for 40 minutes. Cool overnight and pass.
  • Add the rest of the blueberries, bring the sugar and blueberry juice to the boil again and add to the blueberries. Cook in the oven again and put in the fridge. Pass again through a fine sieve and tie with the xantana and season with the fruit acid. Pass again through a fine sieve. Boil the blueberry juice for the jelly with the agar and let it cool in a bowl. Then mix finely. If necessary, season with fruit acid and tie with xantana. Rub through a fine sieve. Rub the fresh blueberries and mix them with the blueberry gel.
  • Mix the cold blueberry juice for the jelly with the gelificant, bring it to a boil and pour on a plate. Allow to cool. For the Douglas cream, bring the water to the boil with the lime pulp, sugar and agar. Add the egg yolk and heat to 90°C in the blender. Remove from the heat and add the soaked gelatin. Add the butter at a temperature of 50°C. Allow to cool. Mix the young pine needles with the cream and freeze in frix or paco cups. Blender 5 times without adding air and rub through a fine sieve.
  • Bring the milk to the boil with the agar and let it cool in a bowl. Mix the mixture in the blender until it is fine and slightly warm. Melt the chocolate and add slowly. Bind with some xantana and rub through a fine sieve. Mix all ingredients for the dough in a food processor. Wrap the dough in plastic wrap and let it cool for 30 minutes.
  • Then roll out thinly, stick out and bake in the oven at 200°C for about 5 to 6 minutes. For the biscuit, briefly heat the marzipan in the microwave and mix with the sugar, the whole egg and the egg yolk. Then put the mixture in a food processor.
  • Beat the egg whites with sugar until peaks. Melt the butter and chocolate and add to the marzipan mixture. Fold in the egg whites. Sieve the flour and fold into the chocolate-marzipan mixture. Spread thinly on a silpat and bake in the oven at 220°C for about 8 minutes until the biscuit is coloured from above. Bring the water and sugar for the ice to the boil briefly and mix with the other ingredients. Freeze in frix or paco cups. Dress all components on a plate and spoon the ice cream with it.


Restaurant Atelier

Promenadeplatz 2-6 - München
Tel. 0049 /892 120 743

Recipe: Jan Hartwig & Thomas Barosch​
Source: Pâtisserie & Desserts 57

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