Gerhard Michler Fine European Desserts

Executive Pastry Chef Gerhard Michler Featured Pastry Chef at the 2009 Far Niente Winery Summer Soirée!

Our very own Executive Pastry Chef Gerhard MIchler was the featured pastry chef at the Far Niente Winery’s annual Summer Soiree held in the beautiful Napa Valley on June 13, 2009. The theme of this invitation only event for over 180 Far Niente Wine Club Members and guests was focused on celebrating the splendor of summer of the Napa Valley. In keeping with the theme of the event, Gerhard designed and created two special summer desserts. They included:


Pear in Puff Pastry
Citrus Pana Cotta

Pear in Puff Pastry

Pear in puff pastry with hand created sugar
leaf and garnished with a raspberry.

Citrus Pana Cotta

Refreshing citrus pana cotta with fresh seasonal
berries and delicious raspberry coulis, and
garnished with candied lemon rind.

~ Citrus Panna Cotta ~
For those inclined to make their own Citrus Panna Cotta, Gerhard has provided us
with the following recipe:



There are three steps in the preparation of this delicious dessert. They include:
1. Panna Cotta
2. Raspberry sauce
3. Garnishment of dessert with fresh seasonal berries and candied lemon peel


Step One: Panna Cotta

1 envelope unflavored gelatin (approximately 1 tablespoon)
2 tablespoons cold water
2 cups heavy cream
1 cup half and half
1/3 cup sugar
1 ½ teaspoons vanilla extract

In a very small saucepan, sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.

In a large saucepan, bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among eight ½-cup ramekins or preferred molds and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.

To release from ramekins or molds, dip one at a time, into a bowl of hot water for 3 seconds. Run a thick knife around the edge of each ramekin or mold and invert the dessert onto center of a small plate.

Step Two: Raspberry Sauce

1 pint of fresh raspberries
1/8 cup sugar
1 teaspoon lemon juice

Puree all ingredients (raspberries, sugar, and lemon) in a blender until smooth. Strain seeds via chinois and chill puree.

Step Three: Garnishment

Garnish each dessert with fresh seasonal berries, pour the chilled raspberry sauce over the berries, and finish with candied lemon peel, as pictured in the photo. You should be able to find candied lemon peel at your local supermarket.






Far Niente winery
Far Niente winery
Far Niente winery
Far Niente winery

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