Swedish-Caribbean Summer Swirl

Serves 8-10

Coconut Sorbet

  • 300 g    Milk Arla®
  • 100 g     Sugar
  • 50 g    Glucose
  • 300 g    Coconut purée
  • 1      Gelatin leaf
  • ½     Lemon

There’ll be no Summer Swirl without ice cream; so start by placing the gelatin leaf in cold water. Heat milk, sugar and glycose in a saucepan and add the gelatin leaf. Cool the milk mixture and add the coconut purée and the lemon juice.

Sponge Cake

  • 100 g     Egg white
  • 100 g     Icing sugar
  • 80 g     Plain flour
  • 25 g    Maple Syrup
  • 100 g     Butter Arla®
  • 1 g     Baking powder
  • 1 g     Salt

Brown the butter in a pan. Beat the egg white and the icing sugar until it becomes a meringue; sift in the flour, baking soda and salt. Fold the dry ingredients into the meringue with a spatula. Lastly; add the browned butter and maple syrup while stirring. Pour the batter into a piping bag and pipe into molds. Bake in the oven at 200°C for 7 minutes.

Crispy Cream

  • 100 g    Egg white
  • 150 g    Sugar
  • 100 g    Cream Arla®

Beat the egg whites and sugar into a meringue, whip the cream and fold into the meringue. Spread out thinly on a silicone mat and bake in the oven at 130°C for 1 hour.

Cream of Peaches

  • 3      White peaches
  • 200 ml      Water
  • 100 g    Sugar
  • 1/2     Vanilla pod
  • 2 Twigs    Thyme
  • 200 g    White wine
  • 1     Egg yolk
  • 50 g    Butter Arla®

Cut the peaches into smaller pieces.
Make a caramel with the sugar, add the white wine, add the remaining ingredients and cook gently until the peaches are soft. Strain the peaches (saving the liquid for later). Mix the peaches with egg yolk and butter until completely smooth and pour into a piping bag.


  • 2     White Peaches
  • 50 g     Macadamia nuts
  • 100 ml    Extra thick Double Cream
  • 4 cl    Rum
  • ½ Punnet    Strawberries
  • ¼ Punnet    Spanish Chervil

Slice the peaches thinly and marinate them in the peach liquid that you saved from the previous step. Chop the macadamia nuts coarsely. Cut the strawberries lengthwise and pick the Spanish chervil into ice water. Add the rum to the cream and stir, put in the fridge until it’s time to serve.