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

Garnish

Wood sorrel

Serves 10

Tartlette

230 g              Plain Flour

63 g                Water

63 g                Butter

20 g                Egg yolks

5 g                   Salt

12 g                 Sugar

Pour all ingredients into a blender and run for approximately 3 minutes. Knead the dough and refrigerate in a vacuum bag for approximately 20 min. Roll out the dough and make the tartelettes according to instruction. Bake at 180°C for 30 minutes.

Sponge cake

100 g              Butter

180 g              Sugar

2                     Eggs

120 g              Milk

200 g              Plain Flour

1,5 tsp            Baking powder

1 pinch           Salt

Whisk butter and sugar into a fluffy batter. Add one egg at a time whilst whisking. Add the milk and then carefully fold in flour, baking powder and salt.  Grease a baking tray lined with a silicone mat. Pour the batter onto the baking tray. Bake in oven at 180°C until golden (approximately 10 mins). Take out rounds using a cookie cutter. The remaining bits of the cake are dried in the oven at 100°C, then mixed to crumbs in a mixer.

Spruce Caramel

100 g              Butter

140 g              Golden syrup

100 g              Sugar

100 g              Double cream

12 g                Spruce shoots

10 g                Högtorp Spruce shoot oil

Chop the spruce shoots finely and mix with spruce shoot oil. Set aside for later. Bring syrup, sugar, cream to a boil and cook to 125°C. Remove from the heat and fold in butter. When the butter has melted, fold the spruce shoots and oil into the caramel. Cool.

Liquorice jelly

15                  Gelatine leaves

100 g             Lemon juice

100 g             Water

200 g            Sugar

2 g                 Black food colouring

5 g                 Liquorice powder

1 g                 Pectin

Soak the gelatine in cold water. Bring lemon juice, water, sugar, food colour, liquorice powder and pectin to a boil in a saucepan. Cook for 30 seconds. Strain the water from the gelatine leaves and squeeze. Mix the gelatine into the liquorice liquid. Pour the jelly onto a baking sheet lined with baking paper. Allow to set in the fridge. Cut out rounds with a cookie mold.

Rhubarb sorbet

600 g              Rhubarb

1                      Lemon

200 g              Sugar

300 g              Water

80 g                Glucose syrup

5 g                 Agar agar

Peel the rhubarb and cut into smaller pieces. Keep the skins. Freeze the rhubarb pieces in the blast chiller. Bring lemon juice, sugar, water, glucose syrup, agar agar and the rhubarb skins to a boil. Allow to infuse for at least 5 minutes. Strain the liquid. Mix with the frozen rhubarb to a smooth juice and pour into a Paco-jet container and freeze in the Electrolux blast chiller.

Garnish

Flowers

Powdered gold

Serves 10

Fennel-baked rhubarb

• 1,2 kg             Rhubarb
• 50 ml              Fennel seed
• 100 ml            Birch sap
• 100 ml            Sugar

Peel the rhubarb with a knife and cut them into 15 cm long pieces. Place the pieces in a vacuum bag. Juice the trimmings in a cold press juicer. Bring the juice to a boil with birch sap, sugar and fennel seed and cook until the seeds are soft. Strain the liquid and pour it into the bag with the rhubarb, keep the fennel seeds in a bowl. Seal the bag and cook for 5-10 minutes in a water bath or steam oven at 80°C. Let the rhubarb rest in the bag for 10 minutes, then pour the liquid into a pan and place the rhubarb on a tray. If you do not have access to a vacuum machine you can simmer the rhubarb in the juice on the stovetop instead.

Frosted fennel seed

• Fennel seeds from the rhubarb juice
• 100 ml            Icing sugar

Toss the fennel seed in the sugar making sure all seeds are covered. Spread the seeds on a tray and let them dry in room temperature.

Rhubarb chutney

• Liquid from the cooked rhubarb
• 2 g                 Agar agar
• 200 g              Rhubarb

Boil the liquid with agar agar until the liquid thickens. Peel the rhubarb and dice it finely. Mix the rhubarb with the liquid and leave to cool in room temperature.

Meringue

• 125 g              Icing sugar
• 75 g                Egg white
• 30 g                Birch syrup

Whip all ingredients to a firm meringue. Spread it thinly onto silicone sheets and dry it in the oven at 90°C. Take out the meringue while still chewy and tear it into pieces as instructed by your chef. Burn the pieces with a blowtorch and leave to cool on a tray.

Buttermilk ice cream

• 350 g              Buttermilk
• 80 g                Sugar
• 50 g                Glucose syrup
• 4,4 g               Agar agar
• 130 g              Egg yolk
• 250 g              Cream Arla®

Boil the buttermilk with sugar, glucose and agar agar. Until the sugar has melted. Add the egg yolks and whisk over medium heat until the mixture reaches 84°C. Remove the pan from the heat and add the cream.

Caramel crumble

• 100 g              Butter
• 50 ml              Sugar
• 50 ml              Muscovado sugar
• 50 ml              Golden syrup
• 1 tsp               Bicarbonate

Combine and knead all ingredients to form a dough. Press the dough out flat onto a silicone sheet and bake in the oven at 170 °C for 15 minutes or until the cake is golden brown. Crush the cake to a fine crumble.

Garnish

• 1                    Rhubarb
• Oxalis
• Fennel dill
• Birch oil

Slice the rhubarb thinly using a mandolin and place the slices in cold water. Pluck the herbs, cover them with wet paper and keep in the fridge until serving

Serves 10 

Sour cream sorbet

• 300 ml            Milk
• 120 g              Sugar
• 30 g                Glucose
• ¼                   Vanilla pod
• 4,4 g               Agar agar
• 300 ml            Gräddfil

Bring all the ingredients except for the sour cream to a boil and let the mixture cool to room temperature before adding the sour cream. Freeze the mixture and churn in an ice cream machine. (If making your own ice cream seems complicated, you can use your choice of ready made ice cream instead!)

Swiss roll

• 30 g                Butter
• 125 g              Egg
• 90 g                Almond powder
• 90 g                Icing sugar
• 25 g                Wheat flour
• 85 g                Egg white
• 20 g                Caster sugar

Melt the butter and combine with the eggs. Add almond powder, icing sugar and wheat flour. Whip the egg white and caster sugar to a fluffy meringue. Fold the meringue into the batter. Spread the batter thinly onto a silicone sheet and bake for 7 minutes at 200°C. Flip the cake onto a sheet of cling film covered with sugar. Spread the fillings onto the cake and roll according to instructions.

Swiss roll fillings

• 50 g                Almond flakes
• 50 g                Butter
• 120 g              Cream cheese
• 120 g              Cloudberries
• 40 g                Icing sugar

Roast the almonds in a pan. Add the butter and fry it until brown. Pour the mixture onto a tray and place in the fridge to cool down. Combine the almond butter with the cream cheese.

Stir the cloudberries with the icing sugar.

Roasted white chocolate cream

• 100 g              White chocolate
• 100 ml            Cream

Roast the white chocolate for 15 minutes in an oven at 150°C. Let it cool. Use a hand blender to mix the chocolate with the cream for 10 seconds (not too long or the cream might separate). Pour into a piping bag and keep cool until serving.

Marinated cloudberries

• 200 g              Cloudberries
• 100 ml            Punsch (Swedish sweet liquor)
• ½                   Vanilla pod
• 1                    Star anise

Scrape the vanilla out of the pod and let all ingredients boil for 5 minutes on medium heat. Leave to infuse until serving.

Almond crunch

• 50 g                Butter
• 50 g                Sugar
• 50 g                Almond powder
• 50 g                Wheat flour
• 1 g                 Salt

Combine all ingredients and crumble the dough onto a silicone sheet. Bake 10 minutes at 160°C.

Cloudberry and seabuckthorn cream

• 100 g              Cloudberries
• 100 g              Seabuckthorn purée
• 100 g              Sugar

Boil all ingredients for 10 minutes on medium heat. Mix in a blender until smooth and pour the mixture into a piping bag. Keep cool until serving.

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.

Garnish

• 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.

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 saucepan. Heat while stirring constantly until the mixture reaches 85°C. Remove from the heat and add the gelatin. Incorporate the butter gradually. Pass the curd through a sieve and pour it into a piping bag. Cool until serving.

Chocolate paté

• 250 g             Butter Arla®
• 250 g             Chocolate, Caraïbe Valrhona
• 6                    Egg
• 170 g             Sugar
• 2 tbsp            Cocoa nibs
•                       Salt

Melt the butter. Chop the chocolate and incorporate it to the butter. Whisk eggs and sugar, add the chocolate mixture and use a hand blender to make it smooth. Add salt to taste. Pour the mixture into a mould, sprinkle cocoa nibs on top and bake 15-20 min at 165°C (depending on the thickness).

Sour cream foam

• 100 g             Cream Arla®
• ½                   Gelatin leaf
• 25 g               Sugar
• 2                    Egg yolks
• 150 g             Sour cream Arla®
• 1/4                Vanilla pod

Soak the gelatin in cold water. Combine cream, sugar and egg yolks in a saucepan. Scrape the seeds out of the vanilla pod, add them and the pod to the mixture. Heat to 85°C while stirring constantly. Add the gelatin. Strain the mixture and let it cool. Add the sour cream. Pour the cream into a siphon. Load it with 2 gas capsules and keep it cool.

Oat crunch and berries

• 150 ml           Oatmeal
• 35 g               Butter Arla®
• 35 g               Brown sugar
• 1/2                Lemon zest (from the curd)
• 150 g             Red currant
• 15 g               Caster sugar
• 1 tbsp            Freeze-dried black currants

Melt the butter in a pan. Add oat meal, brown sugar and lemon zest. Fry on medium heat until crunchy. Transfer to a tray with paper towel and let it cool. Clean the red currants. Place them in a bowl and mash approximately 1/5 of them. Add the caster sugar and stir carefully until it has dissolved.

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 of Violet
• 3 Egg yolks
• 130 g Sugar
• 1 Gelatin sheet

Soak the gelatine in cold water. Bring the milk and cream to a boil in a saucepan. Whisk the egg yolks with the sugar. Pour 2/3 of the cream/milk over the egg mixture and whisk until it is smooth. Pour it all back into the pan and heat to 85°C while stirring continuously. Add the gelatine and the violet essence, strain the cream and run in an ice cream machine.

Liquorice curd

• 10 g Black food colouring
• 20 g Liquorice paste
• 20 g Apple juice
• 100 g Sugar
• 2 Eggs
• 150 g Butter

Pour all ingredients except the butter into a saucepan. Bring to a boil over medium heat, whisking constantly and cook for one minute. Remove from the hob and mix in the butter with a hand mixer. Fill a piping bag and place in the fridge.

Cream and berries

• 150 ml Sugar
• 150 ml Water
• ¼ Lemon (juice)
• 4 sprigs Lemon thyme
• ½ Vanilla pod
• ½ tsp Essence of violet
• 100 g Blueberries (frozen)
• 100 g Blackberries (frozen)
• 100 g Fresh berries for garnish
• 100 ml Double cream

Whisk the cream lightly and put it aside until it’s time to serve. Cut the Blackberries in half for garnish and keep them aside until it’s time to plate up.

Bring all the remaining ingredients except the berries to a boil. Pour the syrup over the thawed berries.

Crumble and herbs

• 100 ml Plain flour
• 2 tbsp Sugar
• 50 ml Rolled oats
• 75 g Butter
• 10 sprigs Lemon Verbena

Mix all the ingredients apart from the Lemon Verbena in a mixing bowl. Pour out and flatten the dough on a silicone mat and bake in the oven at 175°C until golden brown (15-20 minutes). Leave the biscuit to cool slightly, then crumble it.

Pick the Lemon Verbena and place in cool water

When serving

Arrange all ingredients nicely on a plate (we recommend a semi-deep dish). Scoop the violet ice cream out in the shape of a nice “egg” using two table spoons just before you serve the dessert. Bon Appétit!