Atelier Culinário prepares passion fruit mousse

In Brazil, there are not only 500 different types of passion fruit, there is also only one way to eat them: whole. Seeds, too. The peel and leaves are turned into a tea. The vitamin-rich fruit is at its best when it's especially shriveled, looking almost rotten, the fruit heavy. That's when the fruit flesh is especially rich.

Brazilian cuisine is a mixture of many different flavors. Influenced by Africa and Asia, indigenous and Portugese traditions also play a big role. Besides passion fruit, fruits like guava and pineapple are popular, as are figs, mangos, papayas, and oranges.

"When we're talking about eating, it's not just food for me, but also the people, the atmosphere, the decorations, the plates, the design, the style. I think we all get a bit nostalgic for vacations, for childhood, and that's what I want to pass on here. That in Berlin, you can be somewhere else for a few hours." - Sabine Hueck

Atelier Culinário isn't so much a classic restaurant as it is a culinary meeting place. Here, Sabine Hueck is hostess, cook and ambassador for Brazilian cuisine. Food should be an experience for guests. Sabine Hueck offers cooking courses, but also dining events. For such an event, 12 people have to register in advance.

"Passion fruit mousse is adapted a bit here. It's a standard dessert in Brazil, but this recipe is less sweet and lower in calories. Passion fruit is one of three tropical fruits to originally stem from Brazil; the others are guava and pineapple." - Sabine Hueck