Falstaff culinary ski days in Zell am See-Kaprun: when skiing meets gourmet cuisine
Falstaff culinary ski days in Zell am See-Kaprun: when skiing meets gourmet cuisine
Two recipes that make you want more
The perfect combination of winter sports and culinary highlights awaits you at the Falstaff Culinary Ski Days 2025. Immerse yourself in the world of alpine cuisine during your winter holiday in Zell am See-Kaprun!
The snow crunches under your skis, the clear mountain air fills your lungs and the sun is reflected in Lake Zell - not only first-class winter sports await you at the Falstaff Culinary Ski Days, but also culinary highlights that make this event an absolute must for gourmets.
Discover the Falstaff Culinary Ski Days on the following weekends:
- 20 to 23 March 2025
- 28 to 29 March 2025
- 4 to 5 April 2025
Two recipes that will leave you wanting more
The two recipes we are sharing with you today show the range of culinary creations that await you at the gourmet ski days:
SALTED CARAMEL ICE CREAM WITH MISO
Jaimy Reisinger's salted caramel ice cream with miso - sweet meets umami
Viktoria Fahringer, Helena Jordan, Jaimy Reisigner and Sandra Scheidl are launching a project that has never been seen before in this form with a great deal of courage and a wealth of creative ideas, and Jaimy Reisinger shows us her recipe as a taster for this unusual event!
The unusual recipe works incredibly well and even impresses professional confectioners. The ice cream starts with a homemade salted caramel. Sugar is caramelised with glucose, butter is stirred in and deglazed with cream. Refined with sea salt and real vanilla, a caramel sauce is created that forms the foundation for an exceptional ice cream.
The ice cream base of milk, cream, egg yolk and sugar is combined with the salted caramel and - here comes the surprise - light-coloured miso paste. This fermented seasoning paste from Japan adds an unexpected depth and complexity that gives this dessert an unforgettable character.
Salted caramel
- 150 g sugar
- 20 g glucose
- 30 g butter
- 180 g cream
- 3 g sea salt
- 2 vanilla pods
Caramelise the sugar with the glucose and stir in the butter. Gradually add the cream slowly deglaze. Add the salt. Scrape out the vanilla pods, add the seeds and pod and cook until 107 degrees.
Ice cream
- 590 g milk
- 300 g cream
- 50 g egg yolks
- 55 g sugar
- 380 g salted caramel
- approx. 30 - 80 g light-coloured miso paste to taste
Heat everything over a low heat to approx. 82-84 degrees, stirring constantly.Leave to cool and pour into the ice cream maker.
Our pro tip: The best time to come and try it is on 21 March 2025 from 6 pm to 11 pm at Seecamp, Zell am See!
Cabbage sprouts
A new interpretation from the Markthof duo
With their cabbage sprout dish, Fabian Schasching and Max Eichberger prove that winter vegetables can be exciting. Their aim was to take something down-to-earth to the next level, and we think they have definitely succeeded!
Their dish combines dark brown roasted cabbage sprouts with a hazelnut marinade made from apple juice, white balsamic vinegar and hazelnut oil. This is accompanied by wafer-thin Granny Smith slices, marinated in apple vinegar and hazelnut oil, as well as a savoury rocket mayonnaise with wasabi and tarragon mustard.
The different textures and the mix of nutty, spicy and sour notes make this dish a special flavour experience that is sure to be a hit at this year's gourmet ski days.
Hazelnut marinade
- 250 g apple juice
- 100 g white balsamic vinegar
- 150 g hazelnutoil
- 30 g sugar
- 10 g salt
Mix all the ingredients together. Roast the cabbage sprouts until dark brown and over-salt. Marinate with the hazelnut marinade and chill.
Rocket marinade
- 2 pcs. seeded green jalapeños
- 170 g cucumber
- 1/2 green apple
- 50 g rocket
- 130 g apple juice
- 90 g hazelnutoil
- 5 g green Tabasco
- Salt, sugar and white balsamic vinegar
Mix all the ingredients together, pass through a fine sieve and season with salt, sugar and balsamic vinegar and balsamic vinegar to taste.
Apple stock
- 160 g apple juice
- 45 g apple vinegar (Gegenbauer)
- 20 g hazelnutoil
- Salt and sugar
Mix everything together and flavour with salt and sugar. Cut the apple into thin slices and marinate.
Rocket mayonnaise
- 3 egg yolks
- 30 g rocket
- 10 g wasabi
- 210 g cold oil
- 10 g tarragon mustard
- Salt, sugar and lemon
Mix the egg yolk with the wasabi, mustard and rocket, add the oil and season with salt, sugar and lemon juice. Flavour with salt, sugar and lemon juice.
Our pro tip: Come along to Kaprun Castle on 5 April 2025 from 6 pm to 11 pm and try it! Here you can pick up tips from the pros in person!
