Cinnamon 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 to a siphon you can skip the egg yolks and serve the foam as a warm chocolate sauce on the side instead.


Sour cream sorbet

  • 300 ml           Milk Arla®
  • 100 ml            Sugar
  • 30 g                Glucose syrup
  • 4,4 g               Agar agar
  • 300 ml            Sour cream Arla®

Boil the milk with sugar glucose and agar agar. Allow to cool to room temperature and add the sour cream. Churn in an ice cream machine.


Almond cake

  • 90 g                Icing sugar
  • 30 g                Ground almonds
  • 35 g                Wheat flour
  • 1 g                 Baking soda
  • 8 g                 Cinnamon
  • 1 g                 Salt
  • 10 g                Cloudberry syrup
  • 50 g                Brown butter
  • 100 g              Egg white

Mix the wet and dry ingredients in separate bowls. Combine the 2 into a smooth batter. Grease the moulds and sprinkle with breadcrumbs. Bake the cakes 5-7 minutes at 200°C just before serving.


White miso caramel sauce

  • 100 ml            Cream Arla®
  • 50 ml             Sugar
  • 100 ml            Golden syrup
  • 1 tbsp             White miso

Boil all ingredients while stirring until the sauce thickens (about 10 minutes). Pour the sauce into a piping bag.

Macerated cloudberries and caramelized almonds

  • 150 g              Cloudberries
  • 50 ml             Brown sugar
  • 2 tbsp             Dark rum
  • 2 tbsp             Cloudberry syrup
  • 50 g                Peeled almonds
  • 75 g                Sugar
  • 20 g                Dark chocolate
  • 1 tbsp             Cinnamon

Boil sugar rum and syrup together. Add the cloudberries and allow to macerate until serving. Drain the berries and keep the liquid to infuse the cakes before serving after they are baked.

Chop the almonds roughly. Boil the almonds with water and sugar until the sugar caramelizes. Remove from the heat and add the chocolate and cinnamon. Allow to cool.

Garnish: Porcini snow and puffed rice

  • 1 tbsp            Porcini oil
  • 100 ml            Maltodextrin + 2 tbsp icing sugar
  • 2 tbsp            Wild rice

Whisk the maltodextrin and icing sugar into the oil until you get a snow-like texture.

Heat a saucepan, add some rice and wait until it puffs. Remove the rice and repeat.