Chocolate glazed rosehip cake, candied fennel seeds, rosehip crème and soured milk sorbet

Serves 10

Rosehip cake

  • 200 g Rosehip
  • 1 Orange
  • 375 g Milk Arla®
  • 390 g Sugar
  • 165 g Butter Arla®
  • 4 Eggs
  • 130 g Plain flour
  • 3 tsp Baking powder
  • 2 tsp Salt
  • Butter Arla® to grease the tin
  • Breadcrumbs

Remove the twigs from the rosehip. Zest and squeeze the orange. Place milk, sugar, orange juice, orange zest and rosehip in a pan and bring to a boil. Cook until the rosehips are soft. Pour into a blender with the butter and strain the batter through a fine-mesh sieve. Whisk the eggs fluffy (at least 5 minutes), fold in the flour, baking powder and salt using a spatula. Then carefully fold in the milk and rosehip mixture into the egg batter. Grease an oven tray with butter and line with breadcrumbs. Pour the cake batter onto the tray, spreading it out evenly. Bake at 180 °C for about 15 minutes. Allow to cool and then punch out rounds according to instruction. Dry the remaining cake on the drying program 100°C

Soured milk sorbet with woodruff

  • 300 ml Milk
  • 100 ml Sugar
  • 30 g Glucose
  • 2 g Dried woodruff
  • 4,4 g Agar agar
  • 300 ml Soured milk

Place milk, sugar, glucose syrup, agar agar and woodruff in a pan and bring to a boil. Allow to infuse for approximately 15 min, then remove the woodruff. Cool to room temperature and stir in the soured milk. Pour the batter into a Paco Jet container and freeze in the Blast chiller.

Candied Fennel seeds

  • 50 ml Fennel seeds
  • 100 ml Sugar
  • 200 ml Water
  • 30 g Honung
  • For the coating
  • 150 ml Icing sugar

Boil water, sugar, honey, and fennel seeds until the seeds become soft. Strain (save the liquid).

Let cool. Toss the fennel seeds in the icing sugar and make sure that all the seeds are covered. If the sugar does not adhere properly to the seeds, add some of the liquid and continue to toss around. Sprinkle the seeds onto a plate and dry in room temperature.

Chocolate glaze

  • 250 g Double cream
  • 225 g Chocolate
  • 12 g Gelatine
  • 25 g Glucose syrup

Soak the gelatine leaves. Bring cream and glucose to a boil in a saucepan. Squeeze the water out of the gelatine sheets and whisk them into the warm liquid. Pour the warm liquid over the chocolate and whisk into a smooth batter. Allow to cool in the bowl until it’s come down to a temp of 35°C. Glaze the cut cakes on a wire rack.

Browned butter snow

  • 50 g Butter
  • 200 ml Maltodextrin

Brown the butter, allow to cool. Whisk the browned butter into the maltodextrine.

Rosehip crème

  • 50 g Rosehip purée
  • 100 g Water
  • 40 g Quince juice
  • 20 g Sugar
  • 1 g Agar Agar

Place all ingredients in a saucepan and bring to a boil. Strain the cream and allow to cool in the refrigerator. Place in a piping bag before serving


Wood sorrel