Sweet Wishes

See How to Make Sweet Wishes in 1 Hour with 40 Minutes of Preparation and 20 Mins of Cooking Time in our Recipe.

Ingredients for Sweet Wishes

For the creme fontana:

  • 90 g milk
  • 360 g cream
  • 110 g egg yolk
  • 1 vanilla stick
  • leaf gelatin
  • 75 g granulated sugar
  • fresh ginger


  • Lemon
  • Honey
  • Granulated sugar
  • Granulated coffee

Chestnut Sugar Sauce:

  • fresh basil
  • Honey
  • Candied chestnut

For the siphon cake:

  • 30 g flour
  • Salt
  • cuttlefish ink
  • 220 g white praline
  • 180 g egg white
  • Bronze powder coating

Top chocolate decor:

  • oil-based black food coloring
  • cocoa butter
  • decor gelatin
  • white coin chocolate

To decorate:

  • Blackberry
  • currant
  • raspberry
  • Golden strawberry
  • kumquat

How to Make Sweet Wishes

  • For cream fontana; Add milk, cream, grated ginger and vanilla stick to the pot, stirring constantly and bring to a boil.
  • In another saucepan, warm the egg yolk and granulated sugar by mixing. But don’t boil it.
  • For the warm egg yolk, slowly add the other mixture, stirring.
  • Add the leaf gelatins you have kept in water and mix.
  • Divide the cream fontana into 2 separate mixing bowls.
  • Make caramel with granulated sugar in another pan. Add honey to it and cool it a little.
  • Add the honey mixture and granulated coffee to the cream fontana in one of the containers and mix.
  • Divide this mixture evenly into the bottom of the glasses and freeze it by throwing it in the cooler.
  • After the bottom is frozen, add an equal amount of ginger cream fontana on top and freeze.
  • For the chestnut sauce; Take the chestnut sugar in the pan. Mash with a spoon. Add honey and cream and bring to a boil.
  • Finely chop the basil leaves and add them. Take the sauce, which boils well and thickens, from the stove and wait for a while to cool.
  • Add this mixture to the frozen cream fontanas and put them back in the freezer.
  • For the siphon cake; Take the white praline, flour, salt, egg white and cuttlefish ink and whisk until well frothy.
  • Fill it into the siphon, close the lid and fill 2 gas cylinders into it. Squeeze into cardboard cups and cook in the microwave for 40 seconds to 1 minute.
  • After cutting the cups, take the cakes out of them. Cover it with bronze powder paint.
  • For chocolate decoration; Melt the cocoa butter and mix it with the black food coloring.
  • Mix to cool and spread on the decor gelatine and let it freeze.
  • Melt the white coin chocolates. Spread a thin layer on the decor gelatin. Cut the chocolates with a circle large enough to cover the glass.
  • Take the cream fontana out of the fridge. With the help of tweezers, place the siphon cake in the middle.
  • Decorate the siphon cake with fruit and cover with chocolate decoration. Enjoy your meal.

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