RECIPES INSPIRED BY THE APARTMENT AND COAT CHECK

Soft Serves, a culinary studio from Berlin run by Carolin Foelster and Lea Schelling, designed two recipes for this festive season inspired by our Eau de Parfums — The Apartment and Coat Check.

A perfect pairing for holiday hosting — Biancomangiare with rum cherries, an almond milk Sicilian pudding, and a Cedarwood Martini with notes of coffee and star anise.

For Soft Serves, food is their medium for discovery, exploration, craft, and creativity.

Together, they develop culinary experiences for various occasions, always looking for connecting threads through the act of eating.

They are advocates of the good and the simple, and aim to create unique moments through their work.

Photo by: Jacqui Dresen/ @jacquidanslanuit

Makes 5 small or 2 large puddings.

960 ml almond milk
80g corn starch
170g sugar
A pinch of salt
A good pinch of vanilla powder
3 strips of lemon peel
200g sour cherries
40ml Rum

Note: The pudding tastes even better when prepared with homemade almond milk.

Lightly grease your pudding moulds.

Whisk cornstarch, 100g sugar, salt, vanilla and almond milk in a sauce pan until smooth. Add the lemon peel.

Cook the mix over medium heat, whisking frequently until it comes to a gentle boil and begins to thicken. This will take about 5 minutes.

Remove the lemon peel and pour the pudding into the prepared moulds.

Place into the fridge and leave to cool completely for at least 3 hours.

For the cherries, mix 70g of sugar with the cherries and rum and slowly bring to a simmer.

Cook for 5 minutes until the liquid of the cherries has reduced a little but the fruits are still intact.

Flip the pudding onto a serving platter and garnish with the rum cherries.

2 servings

200ml high quality Vodka
100g cedarwood
60ml dry Vermouth
50g coffee beans
3 star anise pods
100ml neutral oil
Ice cubes

Crush the wood with a heavy bottomed pan to break open the structures a little.

Place the shredded wood into a jar and cover with Vodka. Leave to infuse at room temperature for at least 2 weeks. We recommend making a bigger batch that will last for a few drinks.

In a mortar crush the coffee beans and star anise pods into pieces. Place into a small container.

Heat the oil to about 65 degree Celsius, then pour over the the coffee and anise. Leave to infuse for a few hours.

Mix 180ml of the infused, strained Vodka and the dry Vermouth with ice cubes in a cocktail shaker and stir until cooled down.

Pour into Martini glasses, garnish with a whole star anise pod and drip a few drops of the coffee-anise-oil on top.