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Tessa Mellinger

von Tessa Mellinger

March 25, 2021


Easter recipe: Sweet filled Easter eggs with spruce parfait and red clover sorbet

This Easter dessert does not have to hide! With a sophisticated recipe for spruce parfait and red clover sorbet in an egg, you can impress everyone at Easter. What looks (and tastes) very elaborate is actually child's play. The ingredients are a highlight here, because they come directly from nature. With spruce syrup and red clover, you harness their delicious power and conjure up forest and meadow on your plate. Or rather in the egg cup! The hosts of the Culinarium Alpentraum show step by step how to make this springtime dessert recipe.

Really refined: An Easter recipe that inspires

With this dessert, the seven hosts of the Culinarium Alpentraum have once again come up with something very special. The association of hosts and chefs likes to experiment with - proverbially - natural ingredients from outside and prefers to bring regional ingredients to the table. This is the case with this recipe, in which they use spruce and red clover to make two different dessert ice cream variations, which are then served nicely arranged in eggshells. A simple trick that makes the dessert a little more extravagant (and photogenic). After all, the eye eats with you! Below we explain how you can get the few - but good - ingredients and cook the ice cream itself in a few steps.

Culinarium Alpentraum 2018 Dinner Event Dessert - Leutasch (4)

Easter recipe: Sweet filled Easter eggs with spruce parfait and red clover sorbet

Spruce and red clover: the power of nature

Easter time really heralds the spring and finally nature blossoms again after a long winter. In the process, it brings forth many wonders that we humans can also take advantage of, also because they have a healing effect on us. Spruce promotes blood circulation, anti-inflammatory, cough suppressant and much more. Red clover is also anti-inflammatory and rich in vitamins and isoflavones. In addition, it is even said to have an anti-aging effect. These positive effects are strengthened once again, because the ingredients first want to be collected during a relaxing walk. Searching and picking the young spruce shoots and red clover are almost meditative and a welcome time out in the fresh air.

Spruce parfait in egg: ingredients & steps

For the spruce egg - a parfait or semi-frozen ice cream - the most important ingredient is first prepared at the lecture: the spruce syrup. The young spruce shoots are used for this. By the way, they are called "Maiwipferen" here in Tyrol, because the fresh shoots are not available all year round, but - depending on the weather and location - only between May and early June. If you are too early, the shoots are still too small, if you are too late, the effect decreases and the taste is less aromatic. The most important rule when collecting: never take a lot from one tree, but a little and from many different ones, so as not to cause it lasting harm. Another tip: the shoots are best collected in a glass jar, plastic and aluminum are not suitable because the effect is also quickly destroyed here.

By the way, you can use the syrup later for all kinds of really good things: served with champagne as a creative spruce hugo, taken in high doses for coughs or sore throats, or of course simply diluted with water as a delicious refreshment. Stored in the refrigerator, the syrup will keep for many weeks.


* 500 g spruce shoots
* 1,75 l water
* 750 g sugar


Boil the young spruce shoots with water. Then pour the water through a sieve to separate them from the shoots - collect the water and put it back in a pot on the stove. Boil together with the sugar for some time until the desired consistency. Then transfer to bottles and leave to cool.


The spruce parfait: ingredients & recipe

For about 10 eggs


* approx. 80 g egg yolks (approx. 4 eggs), pasteurized or beaten "warm cold".
* 30 g cane sugar* 50 g spruce trefoil syrup
* a few fresh, finely chopped spruce shoots
* 0.5 cl pine schnapps (also possible: mountain pine liqueur, herbal schnapps, etc.)
* juice of a half to a third of a lemon
* 200 ml cream (carrageenan-free)
* pinch of salt* vanilla


Separate the eggs (see tips below) and briefly boil the empty egg shells in a saucepan. Whisk the yolks of four eggs over a water bath at about 70 degrees until warm. Immediately after, repeat the process over a cold water bath. Now put the egg yolks, cane sugar, a pinch of salt and some vanilla extract in a bowl and whisk until homogeneous and stiff. Then mix well the spruce syrup, pine schnapps, the juice of one lemon and fresh, finely chopped spruce shoots and add to the cold egg mixture. Whip the cream until stiff and fold in carefully. Immediately fill the parfait into a piping bag or piping bag and fill the mixture into the empty egg shells. Then place the filled eggs in the freezer and take them out about 15 minutes before serving. Garnish as desired and serve.


The spruce parfait

Red clover sorbet in egg: ingredients & steps

The red clover syrup for the second cream is also made the day before, as it should cool overnight. The red clover can be found in spring and summer in meadows, along the path or sometimes even in your own garden. When gathering, just be sure not to pick in meadows or paths that dogs like to visit... you know why!

Red clover syrup


* 800 g water
* 30 g sugar
* 150 red clover flowers plucked


Put all ingredients in a saucepan and heat together also about 80° Celsius. Bring to the boil briefly, remove from the heat and leave to cool overnight. You should save some fresh flowers for the sorbet the next day.


Red clover

The red clover sorbet: ingredients & recipe

For about 20 eggs


* 25 ml red clover syrup
* some fresh flowers
* 250 g sugar
* juice of 2 untreated lemons
* 225 g water


Put the red clover syrup, sugar, lemon juice and water in a saucepan (the ratio of sugar to water should be 1:1). Mix in as many red clover flowers as possible and bring everything to a boil. Strain, collecting the liquid. Pour this into an ice cream maker or freeze in a pakojet. If you don't have an ice cream maker or a pakojet, you can make the sorbet without one: To do this, pour the liquid into a bowl that is not too small and place in the freezer. After one hour, stir well with a whisk and repeat this about every 30 minutes until the sorbet has the desired consistency. Depending on the freezer, this will take 3 to 4 hours. In between, boil the eggshells in water again. Then fill the sorbet into the eggshells, decorate as desired and serve.

Culinarium Alpentraum 2018 Dinner Event Dessert - Leutasch (2)

Sweet filled Easter eggs with spruce parfait and red clover sorbet

Beheading eggs correctly: This is how it's done

Everyone knows that sometimes eggs can not be perfectly separated or beheaded. To avoid breaking eggs unnecessarily, here are a few tips:

Of course, beheading works best with boiled eggs. Therefore, save the shells from the Easter brunch of the previous days, so you automatically have enough shells for the desserts in the evening. With a sharp knife, the beheading usually works well, but it is really perfect with a stainless steel egg beheading machine. No matter how you do it - together with the family, the joint egg beheading as a challenge is a lot of fun!

Easter eggs with a difference: the "glorious seven" of the Culinarium Alpentraum rock the kitch

The Culinarium Alpentraum consists of a total of seven hosts who have one thing in common above all: their passion for excellent and regional cuisine. And a lot of talent, that goes without saying. Another prerequisite is also that they are family businesses. This means that the knowledge of how to prepare traditional and traditional cuisine is passed down from generation to generation, and at the same time the young innkeepers bring a breath of fresh air into the kitchen. The establishments, which joined forces in 1997, are spread throughout the region. They include the Gasthof Dorfkrug in Mösern, the Restaurant Weidachstube in Leutasch, the Gasthaus Brücke der Leutasch, the Waldgasthaus Triendlsäge in Seefeld, the Gasthof Tiroler Weinstube in Seefeld, the Gasthof Hirschen in Reith, and the Gasthaus Krüner Stub'n. Where so much knowledge, experience and talent come together, pure pleasure iwwarus created!


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