Recipe from the Viamala Fokus issue 3 / 2022.
With Ralph and Regula Schmid's organic farm at 1819 m above sea level in Innerglas, Regula wants to show vacation guests the value of alpine and mountain farming, which they use as a recreational area. Guests can linger and enjoy themselves at the farm store or in the cozy Jägerstübli. Anyone wishing to enjoy an unforgettable culinary highlight on the Schmids' farm can register via www.swisstavolata.ch or with Regula directly.
Recipe to follow
Japonais floor
| 2 | Protein | |
| 1 pinch | Salt | |
| 60 g | Sugar | |
| 50 g | Hazelnuts | |
| Pour the mixture into a piping bag and pipe circles with a diameter of approx. 7 cm in a spiral shape. Bake for approx. 2 hours at 120 degrees convection (slightly open door). | ||
| 50 g | dark chocolate |
Blueberry cream
| 250 g | Qimiq | beat until creamy |
| 100 g | Natural yogurt | pull underneath |
| 4 TBSP. | Sugar | add |
| 2 dl | Full cream | beat until stiff, fold in |
| Set half of the mixture aside. Add the blueberries and lemon to the other half. | ||
| 150 g | Blueberries | Add lightly crushed to the second half of the mixture |
| 1/2 | Lemon | Rub off the peel |
| Cut out round shapes from a sponge cake. Layer the tartlets: Place the Japonais with chocolate on top on a plate, fill a ring with dark cream, place the sponge cake on top and fill with light cream, leave to cool and decorate. |