Juliane, a freelance journalist and former food editor writing the weekly guest-hosting column “aufgetischt” for the German magazine Freundin, recently shared her favorite dessert recipes in an article dedicated to entertaining. Despite self-describing herself as someone who loves cooking but admits that baking is not her strong suit, Juliane emphasizes that a beautiful dessert is often the highlight of any dinner party. In this edition, she presents two personal favorites that cater to different needs: a sophisticated chocolate mousse for special occasions and a quick, vibrant red fruit compote for days when time is short. [1]
Juliane’s signature Mousse au Chocolat is characterized by its purity and texture. She advises against adding extra sugar to the recipe, relying solely on the bitterness of dark chocolate. The preparation involves melting 200g of dark chocolate, whipping three egg whites and 400ml (two 200ml cups) of cream until stiff, and then carefully folding these components together. The yolks are beaten separately, mixed with the melted chocolate and occasionally a splash of milk for smoothness, before the cream and egg whites are gently integrated by hand. Juliane insists that the mixture appears fluid immediately after preparation, but it must rest overnight in the refrigerator to develop the characteristic airy bubbles. She notes that this mousse serves as a versatile base, suggesting pairings such as cherry compote, red fruit, cooked red wine plums during Christmas, or garnishes like pine nut thyme croquant, fine olive oil, and coarse salt crystals. [1]
For those needing a quicker solution, Juliane recommends her homemade red fruit compote (rote Grütze). Her version, adaptable to both a Thermomix and a standard pot, uses 600g of frozen berry mix, approximately 350g of drained shadow cherries, their juice, 1.5 packets of vanilla pudding powder, and only 20g of sugar. She explains that while the original recipe called for 100g of sugar, she finds that level too sweet, encouraging readers to adjust to their taste. The mixture is cooked at 100 degrees for six minutes in a Thermomix (or longer if using frozen berries without thawing), with an additional minute of boiling once bubbling begins to ensure proper thickening. It can be served cold or warm, accompanied by Greek yogurt or chocolate chia pudding. Additionally, Juliane highlights several inspiring dessert ideas found on Instagram, including a vanilla mousse with coconut-matcha caramel by Fabian Dietrich, a chai-tea posset served in baked apples, and a festive pavlova with red wine pears and pomegranate seeds. [1]
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