Desserts
Rape 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 […]
Read moreTartelette with spruce caramel, liquorice jelly, spongecake and rhubarb sorbet
Serves 10 Tartlette 230 g Plain Flour 63 g Water 63 g Butter 20 g Egg yolks 5 g Salt 12 g Sugar Pour all ingredients into a blender and run for approximately 3 minutes. Knead the dough and refrigerate in a vacuum bag for approximately 20 min. Roll […]
Read moreApple sorbet with beurre noisette cake, apple caramel, white chocolate snow and parsnip
Serves 10 if part of a taster menu Apple sorbet 5 Apples 1 Lemon 200 g Sugar 400 g Water 80 g Glucose syrup 4,4 g Agar agar Cut the apples and dice them into a mixing bowl (keep the cores). Squeeze the lemon over the apples and freeze in […]
Read moreRhubarb with buttermilk ice cream, caramel crumble and frosted fennel seed
Serves 10 Fennel-baked rhubarb 1,2 kg Rhubarb 50 ml Fennel seed 100 ml Birch sap 100 ml Sugar Peel the rhubarb with a knife and cut them into 15 cm long pieces. Place the pieces in a vacuum bag. Juice the trimmings in a cold press juicer. Bring the juice to […]
Read moreCinnamon cake with chocolate foam, sour cream sorbet, cloudberries, almond and porcini mushroom snow
10 portions Warm chocolate foam 100 g Dark chocolate 50 g Milk chocolate 2 Eggs +2 egg yolks 150 g Cream Arla® 1 g Salt Combine all ingredients in a siphon. Bake for 1 hour at 75°C. Load with 2 gas cartridges and shake thoroughly. If you don’t have access […]
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