Mulberry mousse with sour cream sorbet, browned butter cake, salted toffee and almond meringue

This dessert contains an exciting but rare berry – the mulberry! We pick our mulberries in a garden in Nacka, so it may be the most locally grown and shortest transportation distance of produce we have ever had. Mulberries require a little special handling, but if you can avoid heating them up, it’s really worth it! Enough for about 10 guests.

Mulberry mousse

• 150 g mulberries
• 50 g Water
• 6 g Beetroot powder
• 0.5 g Xantana
• 30 g Lemon juice
• 2 Gelatine sheets
• 60 g Sugar
• 75 g Greek yogurt
• 100 g Double Cream

Put the mulberries together with the water, beetroot powder and xanthan gum in a blender jug and blend to a smooth puree. Pour the puree into a bowl and place in an ice bath.
Soak the gelatine leaves in cold water. Bring the lemon juice and sugar to the boil, squeeze the water out of the gelatine leaves and add them to the hot lemon liquid. Whisk the lemon liquid with the mulberry puree. Cool the mixture in the ice bath while stirring.
Once cooled, whisk a quarter of the mulberry puree into the yogurt, making sure it is a lump-free mixture. Then add the rest of the mulberry puree and mix well.
Whisk the cream lightly and fold it gently into the mulberry mixture to keep it light. Pour the batter into piping bags and fill the molds as instructed. Freeze in the blast chiller.

Sour cream sorbet

• 300 ml Milk
• 140 g sugar
• 30 g Glucose syrup
• 2 vanilla pods
• 4,4 g Agar agar
• 300 ml Sour cream

Mix the milk with the sugar, glucose and agar-agar in a saucepan. Cut the vanilla pod in half and scrape out the seeds. Add both the vanilla pod and the seeds to the saucepan. Bring to the boil, stirring, and cook thoroughly for about 1 minute. Strain the batter into a bowl and let it cool in a water bath, whisking constantly to avoid lumps. Then mix the batter with the sour cream. Divide the batter into Paco Jet tubes and place the tubes in the blast chiller.

Beurre Noisette sponge cake

• 300 g granulated sugar
• 150 g Almond flour
• 100 g Plain flour
• 30 g Liquid honey
• 250 g Browned butter
• 270 g Egg whites

Melt the butter in a saucepan. Mix the almond flour, wheat flour and honey in a mixing bowl. Whisk in the melted butter using a paddle. Reduce the speed of the dough mixer and add the egg white. Make sure the batter is lump-free and has a smooth and even consistency. Pour the batter onto trays with a silicone mat according to the instructions. Bake the cake in the oven at 175°C for 8-10 minutes until golden brown. Let the cake cool and cut out rounds as instructed. Crumble the rest of the cake and let the crumbs dry in the oven to become cake crumbs.

Toffee

• 88 g Sugar
• 15 g Water
• 20 g Calvados
• 95 g Cream
• 20 g of Glucose syrup
• 25 g Butter
• 3 g of rock salt

Melt the sugar and water in a large saucepan and cook until the caramel turns golden. Extinguish the caramel by carefully adding the calvados, then stir in the cream, glucose, butter and a pinch of salt. Cook the caramel until it reaches 112°C. Strain the caramel into a bowl and leave it to cool in the fridge. Fill a piping bag with the caramel just before serving to ensure a smooth consistency when used.

Candied almonds and spruce shoots

• 30 g sugar
• 10 g Water
• 60 g Marcona almonds
• 10 Spruce shoots

Add the sugar and water to a saucepan and cook until it becomes a golden brown caramel. Add the almonds and stir until they are completely covered by the caramel. Place the almonds on a tray with a silicone mat and leave them to cool. Chop the almonds according to the instructions and save for later.

Meringue

• 75 g Egg whites
• 125 g icing sugar

Whisk the egg white with the icing sugar until you get a firm meringue that can be held upside down without the meringue moving. Place the meringue in a piping bag and pipe according to instructions. Top the meringues with candied almonds and picked fir shoots. Bake the meringues on the drying program in the oven at 90°C for about 2 hours.