Ideas from last night

Last night's meal at the Kornhaus was a two smiley face experience (just like last time). My feeling that we were in good hands was only reinforced when our waiter plucked a handful of basil leaves off the plant next to our table just after I ordered the "white tomato soup with basil pesto".

That soup itself is the first idea to remember: a light cheese soup with halved cherry tomatoes added just before serving, drizzled with basil oil. Using the cheese soup as a vehicle for other flavors in discrete packets (e.g. a tomato half or a drop of oil) is nice. One could even do multiple flavored oils in different colors (basil, chive, tomato, etc.)...

Next idea was from dessert: thinly sliced strawberries macerated in limoncello topped with a limoncello-mascarpone mousse. I'm guessing that quark whipped with some form of alcohol would make a very nice dessert topping.