Augustus the Strong made a lasting mark on the culture of Saxony’s Elbe region, not only as the founder of Europe’s first porcelain manufactory, but also as a leading epicure and connoisseur. Only the very best chefs were employed at his courts. The richness of styles and customs that he cultured continued to grow over the centuries, and still resonates at MEISSEN to this day – in the unique diversity of tableware collections, the culinary offerings of the in-house café & restaurant, representing the culinary richness of Saxony, and in the regular collaborations with top gastronomes such as Michelin-starred chef Hendrik Otto.

In an exclusive collaboration with MEISSEN, he has developed a springtime recipe for plating on Meissen porcelain. Inspired by the beauty and summery lightness of the “Royal Blossom” and “Swan Service” tableware collections, he has created a dessert to match the elegance and sophistication of the decorative icons. Let yourself be inspired and bring out your inner gourmet chef.


Recipe

Wafer base
20 g marzipan paste, 50 g egg, 10 g cream
Mix together at room temperature.

50 g flour, 50 g powdered sugar
Work into the marzipan mixture, spread onto forms or into shapes, and bake at 180°C with top and bottom heat for about 4-5 minutes.

Milk spaghetti
300 ml milk, 40 g almond syrup, 20 g lemon thyme
Bring to a boil and let steep for 10 minutes.

20 g Gelificant
Strain, bring to the boil again, then mix with the gelling agent. Use a syringe and tubing to form the mixture into spaghetti (detailed instructions at this link).

Milk skin
500 g milk, Dash of vanilla, Pinch of sugar, Pinch of salt
Mix everything together, bring to a boil, and let cool. Carefully remove the layer of skin at the top and let dry in a 60°C oven for 3-4 hours. Sprinkle the finished skin with powdered sugar.
The milk mixture can be used multiple times.