Berries

Chocolate pâté with black and red currants and sour cream foam

8-10 portions Black currant curd 1 Gelatin leaf 50 g Black currant purée 45 g Sugar 1 Egg 1/2 Lemon 15 g Butter Arla® Soak the gelatin in cold water. Zest the lemon and keep the zest for the oat crunch. Combine the purée with sugar, egg and lemon juice in a […]

Swedish-Caribbean Summer Swirl

Serves 8-10 Coconut Sorbet 300 g Milk Arla® 100 g Sugar 50 g Glucose 300 g Coconut purée 1 Gelatin leaf ½ Lemon There’ll be no Summer Swirl without ice cream; so start by placing the gelatin leaf in cold water. Heat milk, sugar and glycose in a saucepan and add the […]