Brussels Sprouts and Almond Gratin, Topped with Bacon and Emmental Cheese

Clean and rinse fresh Brussels sprouts, defrost frozen ones. Boil one and a half liters of water, add Brussels sprouts, steam for five minutes until tender. Remove, drain, reserving one-eighth l of the clear soup. Cut breakfast bacon into strips, mix loosely into Brussels sprouts. Grease an ovenproof dish with 10 g butter. Pour in Brussels sprouts mixture. Grate Emmental cheese, mix with crème fraîche, eggs, a little salt, pepper and nutmeg. Pour over Brussels sprouts mixture, sprinkle with flaked almonds, and evenly spread remaining butter in flakes on top. Bake in the heated oven on the middle shelf at 175 degrees for 25-30 minutes. Meanwhile, make the potato croquettes in the frying pan according to package directions. Boil the reserved Brussels sprouts broth with the whipped cream, whisk in the hunter’s sauce and make according to package directions, then stir in the parsley. Divide Brussels sprouts casserole evenly among four plates, add potato croquettes and pour on hunter’s sauce.

Dessert: stir raspberry-dessert sauce with two tablespoons of passion fruit syrup and 2 centiliters of peach or almond liqueur, pour onto 4 dessert plates. Place 2-3 stracciatella ice cream balls on each, sprinkle chopped walnuts or pistachios on top, add wafer cookies to the table.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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