Chocolate
Rhubarb semifreddo with baked rhubarb, licorice ganache, almond- and browned butter cake
Rhubarb is the most delightful dessert component of spring, and here we serve it in the form of a semifreddo (like a frozen mousse), complemented by baked rhubarb. To this we break off with a fine almond cake with browned butter, a discreet licorice ganache an...
Read moreOrange macaron with sea buckthorn sorbet, variation of chocolate and marinated blood orange
Who doesn't like macarons? Here we'll treat you to a really delicious version. In our version we take the wonderful southern european oranges and pair them with two versions of chocolate. We also make a tasty caramel sauce infused with orange to tie the whole ...
Read moreRape seed cake with chocolate ganache, chocolate nougatine, Italian merengue and pumpkin sorbet
Serves 10 Pumpkin sorbet 1 Butternut pumpkin 1 Lemon 200 g Sugar 300 g Water 80 g Glucose syrup 4,4 g Agar agar Cut the pumpkin into small cubes. Press the juice out of the pumpkin using a juicer. Save the flesh and dry in an oven at 80°C. Bring […]
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