Desserts
Liquorice honeycomb with lemon pâte de fruits, lemon sponge cake and fennel sorbet
Serves 10 Fennel sorbet 5 g Fennel seed 3 g Star anise 300 ml Milk 100 g Sugar 30 g Glucose syrup ¼ Vanilla pod 4,4 g Agar agar 20 g Sugar 300 ml Sour cream Roast the fennel seed and the star anise in a pan until […]
Read moreRhubarb with brown butter ice-cream, vanilla and fried donut
Serves 8 as a starter or 4 as main course Steamed Rhubarb 300 g Rhubarb 60 g Sugar 200 ml Water 1 tsp Fennel Seeds 1 Lemon Peel the rhubarb. Simmer the skins in the sugar liquid for 3 minutes, add lemon juice and set aside to cool. Cut the rhubarb into cubes […]
Read morePoached plums with puff pastry, vanilla custard, chamomile and chocolate crunch
Serves 10 Baked Plums 0,5 Gelatine leaf 5 Plums 60 g Maple syrup 60 g Shiso juice Soak the gelatine in cold water.Divide the plums lengthwise and remove the stones. Vacuum seal the plums with the liquids and the gelatine (without the water). […]
Read moreViolet Ice cream with Autumn Berries, Herbs and Crumble
This dessert is a beautiful combination of blueberries, blackberries, thyme and bourbon vanilla. We add a creamy smooth liquorice curd and a crunchy oat crumble for texture. The plate is topped off with home made violet ice cream and double cream! Serves 8 Violet Ice cream 450 g Milk 150 g Double cream 4 cl Essence […]
Read moreChocolate 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 […]
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