Felix Hirschmüller

Felix Hirschmüller, originally from Menden near Dortmund, is an experienced chef and pastry chef. He has worked as a pastry chef at the Michelin-starred restaurant “Der Schneider” and later at Camers Schlossrestaurant, which also holds one Michelin star. Today, he serves as sous-chef at Restaurant Coast, Sylt.

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Opskrift

Stone of Greek Yogurt and Apple Sorbet

I have a deep appreciation for the forest, and I am even trained as a forester. This dessert is my tribute to a lovely walk in the woods—“a walk in the woods.” For this reason, I’ve created this beautiful stone made from delicious Greek yogurt as the “cornerstone” of this stunning dessert. The stone of Greek yogurt, along with the other elements, is designed not only to be eaten but also to imitate things you might find on the forest floor during a refreshing walk.

Ingredienser

Stone of Greek Yogurt
Chocolate
Baked Chocolate Mousse
Apple Sorbet