Atelier Culinário
May 24, 2017
Sabine Hueck: "Here, I'm the Brazilian; there, I'm the German."
When Sabine Hueck moved to Berlin from Brazil at the age of 19, she was searching for her roots. She wanted to learn more about the country of her ancestors. Her grandparents were from Berlin before they immigrated to Brazil. Her grandmother was an accomplished baker. She owned her very own German bakery on a beach in Brazil. That is where Sabine Hueck spent most of her childhood. After arriving In Germany, Sabine trained as a hospitality specialist and then worked in restaurants around the world. But it took her a while to open up her own cooking studio. She first started a catering service, then opened a cooking school in 2014 - Atelier Culinarió - which also now serves as a restaurant.
Atelier Culinarió in Berlin's Schöneberg district
The cooking school was so successful that Sabine Hueck began hosting dinner evenings in 2017, turning Atelier Culinarió into a very unique kind of restaurant. The dinners include a four-course menu. There's only space for 20 people, so you'll need a reservation.
Mousse de Maracujá (Passion fruit mousse)
Serves 4
Ingredients:
For the mousse:
- 10 passion fruits
- 90 g sugar
- 2 gelatin sheets
- 200 g cream
- 100 g yogurt
For the garnish:
- 3 passion fruits
- 1 splash of rum to taste
- 1 t sugar
Preparation:
Soften gelatin in cold water for at least ten minutes. In the meantime, slice ten passion fruits in half. Scoop out flesh with a teaspoon and add to a pot with 1 T sugar and 3 T water. Bring to a boil and boil until seeds separate from fruit. Strain through a sieve to separate seeds from juice.
Stir passion fruit purée in a bowl with remaining sugar until sugar dissolves. Whip cream and combine with yogurt. Heat half of passion fruit purée, but do not allow to boil. Combine gelatin with hot passion fruit purée and stir until gelatin dissolves. Combine with remaining passion fruit purée and mix thoroughly with yogurt-cream mixture. For garnish, combine flesh from three remaining passion fruits, rum, and 1 t sugar. Divide passion fruit mousse into four glasses, garnish with flesh from fresh passion fruit, and place in refrigerator to chill.
Atelier Culinário
Kyffhäuserstraße 21
10781 Berlin
Tel.: +49 170 5408880