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

Pumpkin sorbet

• 1                    Butternut pumpkin
• 1                    Lemon
• 200 g            Sugar
• 300 g            Water
• 80 g              Glucose syrup
• 4,4 g             Agar agar

Cut the pumpkin into small cubes. Press the juice out of the pumpkin using a juicer.  Save the flesh and dry in an oven at 80°C.

Bring sugar, water, glucose syrup and agar agar to a boil in a saucepan. Add the lemon juice and the pumpkin juice. Take off the heat and freeze in a paco-jet container.

Rape seed cake

• 100 g             Cold pressed rape seed oil
• 2                     Eggs
• 110 g              Muscovado sugar
• 150 g              Plain Flour
• ½ tsp             Bicarbonate of soda
• 1 tsp               Baking powder
• ½ tsp             Salt

Whisk egg and muscovado sugar until fluffy. Add the rapeseed oil in a thin stream whilst whisking. Mix all the dry ingredients in a bowl.

Fold the dry ingredients into the batter, working gently, ensuring there are no lumps. Spread onto a silicone mat. Bake at 175°C for 15 minutes or until golden. When the cake is done, allow to cool and cut out slices as instructed by the chef.

Chocolate and liquorice nougatine

• 60 g                Butter Arla®
• 12 g                Honey
• 75 g                Sugar
• 1 g                 Pectin
• 20 g              Chocolate nibs
• 3 g                 Liquorice powder

Melt the honey and butter in a saucepan, add pectin and sugar. Stir until you have an even batter and the butter has bound the rest of the ingredients. Add liquorice powder and chocolate nibs. Spread the batter onto a silicone mat and bake  at 175°C for 10 minutes.

Chocolate ganache

• 100 g              Double cream Arla®
• 150 g              Sugar
• 75 g                Honey
• 75 g                Glucose syrup
• 100 g              Chocolate

Cook double cream with sugar, glucose and honey, heat to 120°C. Avoid stirring if possible. Remove from the hob when the mixture has reached 120°C. Add chocolate, using a mixer wand. Pour the ganache out onto a baking tray – ensure you have a thin layer. Note that it’s important to work quickly here so that the chocolate doesn’t solidify in the saucepan.

Italian Merengue

• 2                    Egg whites
• 25 g                Water
• 105 g              Sugar

Whisk the eggwhites into a stiff foam. Bring water and sugar to a boil – heat to 121°C. When the sugar water has reached 121°C, add it in a thin stream to the egg white whilst mixing. Mix until the merengue is cold and transfer to a piping bag.

Chocolate crumble

• 75 g                Sugar
• 7,5 g               Water
• 45 g                Chocolate
• 2 pinches        Salt

Make a light caramel by heating up sugar and water. Add salt and chocolate. Remove the pan from the heat and mix everything – whisking powerfully. Allow to cool in a bowl (at room temperature).

Garnish

1 punnet         Atzina cress

Dried pumpkin

Cut the atzina cress and place in a bowl lined with damp paper. fuktigt papper. Mix dried pumpkin and dust over the dessert.

Serves 10 if part of a taster menu

Apple sorbet

• 5                    Apples
• 1                    Lemon
• 200 g            Sugar
• 400 g            Water
• 80 g              Glucose syrup
• 4,4 g             Agar agar

Cut the apples and dice them into a mixing bowl (keep the cores). Squeeze the lemon over the apples and freeze in Electrolux 900 Blast Chiller® for about 20 min (alternatively, freeze for a couple of hours) Bring sugar, water, glucose syrup and agar agar to the boil in a pan. Allow to cool.

Mix the apples into the sorbet liquid. Pour the apple sorbet into a paco jet container; freeze, alternatively run in an ice cream machine.

Apple jelly/Apple powder  

• 5                    Apples
• 1 g                 Gelan

Juice the apples. Bring the apple juice mixed with Gelan to a boil for about 40 seconds.

Pour the liquid out on to a silicone mat and allow to cool in room temperature. Cut out small rings with a metal cutter. Take the apple bits from the juicer, spread on a silicone mat and dry in the oven at 90°C.

Beurre noisette cake

• 225 g              Butter Arla®
• 4                    Eggs
• 110 g              Flour
• 70 g                Almond flour
• ½ tsp              Salt
•                       Butter Arla®
•                       Breadcrumbs

Brown the butter in a saucepan to a minimum of 126°C. Pour into a mixing bowl and allow to cool. Whisk the browned butter with sugar until and add the eggs one at a time (whilst whisking).

Fold all the dry ingredients into the batter and ensure you have no lumps. Butter the molds and line with breadcrumbs. Bake at 185°C for about 8 min just before serving.

Apple caramel

•                         Apple cores and remains
• 150 g              Sugar
• 150 ml            Double cream
• 50 g                Butter

Dice the apple remains and remove the pips from the cores. Cook sugar, apple and cream without stirring. Cook until you have a golden caramel. Fold butter into the mixture right at the end. Strain the apple bits and allow the caramel to cool at room temperature.

White chocolate snow

• 30 g                 White chocolate
• 200 ml            Maltodextrin

Melt white chocolate in a mixing bowl in a Bain Marie.  Fold in the maltodextrin and mix, ensuring you have no lumps.

Dried apples

• 2                       Apples
• 100 ml            Sugar
• 100 ml            Water

Bring sugar and water to a boil in a saucepan. Make sure the sugar dissolves.  Slice the apple thinly on a mandolin. Place the apple slices on a silicone mat with space between each slice.

Brush the apple slices with the sugar syrup and dry in the oven at 90°.

Dried parsnips

• 3                    Parsnips

Peel and shave the parsnips thinly on a mandolin and place on a silicone mat. Dry in oven at 90°C.

Garnish

• Apple powder
• Purple Wood sorrel

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

Baked rhubarb

• 0,5                  Gelatine leaf
• 500 g              Rhubarb
• 60 g                Maple syrup
• 60 g                Shiso juice

Soak the gelatine in cold water. Peel the rhubarb and cut it into pieces. Vacuum seal the rhubarb with the liquids and the gelatine (without the water). Bake for 20 mins in a water bath at 80°C. If you do not have access to a vacuum machine you can let the rhubarb simmer in a saucepan instead.

Puff pastry

• 250 g              Puff pastry dough
• –                     Raw sugar

Roll out the dough with the sugar thinly using a rolling pin. Bake for 40 mins between two silicone sheets in an oven at 160°C. Let the pastry cool and break it into pieces.

Chocolate crumbs

• 75 g                Sugar
• 7,5 g               Water
• 45 g                Chocolate
• 2 pinch           Salt

Make a light caramel of the sugar. Add the chocolate off the heat and stir vigorously until the sugar crystallizes and the chocolate crumbles. Pour the crumbles onto a silicone sheet to cool down. Crush into smaller pieces.

Tea foam

• 3                    Gelatine leaves
• 10 g                Chamomile
• 500 g              Water
• 70 g                Maple syrup

Soak the gelatine in cold water. Bring the water to a boil with chamomile and maple syrup. Cover with cling film and leave to infuse 10 minutes. Add the gelatin (without the water). Strain and pour into a siphon. Load with 2 gas cartridges, shake 40 times and leave to cool in the fridge. This recipe is hard to make without a siphon, but if you would still like to get the taste of chamomile you can let the chamomile infuse with the rhubarb instead.

Crème pâtissière

• 80 g                Egg yolk
• 80 g                Sugar
• 35 g                Corn starch
• 400 g              Milk Arla®
• ½                   Vanilla pod
• 50 g                Cream Arla®

Whisk egg yolk, sugar and corn starch in a bowl. Heat the milk with the vanilla and add it to the egg mixture. Stir until smooth and pour the mixture back into the saucepan. Boil for a few minutes while stirring. Strain the cream onto a silicone sheet, cover with cling film and cool. Whip the cream lightly. Stir the custard and fold it into the whipped cream. Pour the cream into a piping bag and keep in the fridge.

Oxalis ice cream

• 300 ml            Milk Arla®
• 100 ml            Sugar
• 30 g                Glucose syrup
• 4,4 g               Agar agar
• 300 ml            Sourcream Arla®
• 35 g                Oxalis

Bring the milk to a boil with sugar, glucose syrup and agar agar. Cool to room temperature and add the sourcream as well as the oxalis. Run in an ice cream machine.

Garnish

• ¼ box            Oxalis
• ½                   Rhubarb stick

Slice the rhubarb thinly on a mandoline and place in cold water. Pluck the oxalis, place the leaves on wet paper and cool in the fridge

Black Rice and Coconut Ice Cream

• 250 g Milk Arla®
• 400 g Coconut milk
• 50 g Glucose
• 75 g Black rice
• 130g Sugar
• 2 tbsp Hazelnut butter

Simmer milk, sugar and glucose with the rice for 30 minutes. Strain the rice and retain the milk in a separate saucepan. Add coconut milk and the hazelnut butter to the milk. Strain and run in ice cream maker.

Banana & Chocolate parfait

• 50 g Double cream
• 100 g Dark chocolate
• 2 Gelatine leaves
• 100 g Double cream Arla®
• 4 Egg white
• 2 tbsp Sugar
• 100 g Banana

Soak the gelatine leaves in cold water. Bring the first lot of cream to a boil, add the chocolate and the gelatine sheets. Place the banana in a food processor and run until smooth. Whisk egg white and sugar fluffy. Whip cream. Mix the egg whites with the cream and banana and fold carefully so that the batter doesn’t collapse. Take the chocolate mixture and fold gently into the batter so that you achieve a marbled pattern. Place mixture in a mould and freeze until serving.

Peanut Cream

• 150 g Banana
• 60 g Salty Peanuts

Mix the bananas and peanuts in a food processor until smooth and season with salt. Place in piping bag.

Crispy Plantain

• ½ Plaintain

Shave the plaintain thinly on a mandolin, deep fry at 140°C until crispy. Season with salt and drain on kitchen roll.

White chocolate snow

• 20 g White Chocolate
• 5 g Malto

Melt the chocolate in a Bain Marie (water bath), remove bowl from heat and stir in the malto using a whisk until you achieve a snow-like powder.

Butterscotch sauce

• 100 ml Sugar
• ¼ Vanilla pod
• 1 tbsp Cocoa
• 50 ml Golden syrup
• 50 ml Double cream Arla®
• 50 g Butter Arla®

Bring all ingredients to the boil in a saucepan just before serving.

Other

• 50 g Blueberries (frozen)
• 2 tbsp Sugar
• 200 ml Double Cream Arla®
• 2 Bananas

Cut bananas according to instruction. Whip cream. Just before serving; mix half of the frozen blueberries with half of the sugar and boil. Mix the remaining blueberries with the rest of the sugar and use for decoration.

Arrange all ingredients around the chocolate parfait and serve!

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 10

Fennel sorbet

• 5 g                 Fennel seed
• 3 g                 Star anise
• 300 ml            Milk
• 100 g              Sugar
• 30 g                Glucose syrup
• ¼                   Vanilla pod
• 4,4 g               Agar agar
• 20 g                Sugar
• 300 ml            Sour cream

Roast the fennel seed and the star anise in a pan until they turn brown, add milk, the first amount of sugar, glucose and vanilla pod. Simmer for 15 min. Mix the small amount of sugar with agar agar and add it to the batter. Heat until it just starts to boil (first bubble). Strain the liquid and cool to room temperature. Combine it with the sour cream and churn in the ice cream machine.

Lemon pâte de fruits

• 200 ml            Lemon juice
• 250 ml            Sugar
• 30 g                Glucose
• 18 g                Pectin
• 50 ml              Sugar
• 12 g                Vodka

Cook lemon juice, the large amount of sugar and the glucose to 120°C. Add the pectin with the small amount of sugar and stir to remove any lumps. Add the vodka. Strain the mixture onto trays covered with silicone sheets and sugar. Let the mixture set in the fridge and cut it into thin strips. Leave in the fridge until serving.

Fennel chips

• 1                    Lemon
• 200 ml            Sugar
• 100 ml            Water
• 20 g                Vodka
• 20 g                Pernod
• 2                    Fennel

Peel the lemon and squeeze it. Simmer the sugar, water, vodka, pernod and lemon (peel+juice) on low heat for 15 minutes to obtain a syrup. Slice the fennel as thinly s possible using a mandolin and place the slices on a silicone sheet. Brush the fennel with the syrup and dry in the oven at 100°C. Keep the remaining syrup for the cake.

Liquorice curd

• 4                      Egg yolks
• 40 g                Lemon juice
• 70 g                Liquorice paste
• 120 g                Room tempered butter

Whisk the egg yolks with lemonjuice and liquorice paste in a pan on medium heat until the cream reaches 83 °C (important to whisk continuously!). Add the butter while stirring and pour the curd into a piping bag to cool.

Sponge cake

• 1                    Egg
• 100 ml            Sugar
• 150 ml            Wheat flour
• 1 tsp               Baking powder
• 25 g                Butter
• 60 ml              Milk
• Butter & breadcrumbs

Whisk the egg and sugar until fluffy. Melt the butter and add the milk. Mix flour and baking powder. Fold the dry ingredients into the egg mixture. Add the milk mixture. Pour the batter into a piping bag. Grease and bread the moulds. Fill them with batter and bake 10 mins at 180°C. Divide the cakes and dip them in lemon syrup.

Liquorice honeycomb

• 100 g              Sugar
• 18 g                Glucose syrup
• 32 g                Honey
• 7 g                 Bicarbonate
• 8 g                 Black food colorant
• 10 g                Liquorice paste
• –                     Liquorice granulates

Cook sugar, glucose and honey to 165°C. Add the liquorice paste and the food colorant. Add the bicarbonate. Whisk until the batter starts to foam intensly and transfer to a tray lined with a silicone sheet. Leave to harden and sprinkle with liquorice granulates.

Serves 10

Baked Plums

• 0,5                  Gelatine leaf
• 5                     Plums
• 60 g                Maple syrup
• 60 g                Shiso juice

Soak the gelatine in cold water.Divide the plums lengthwise and remove the stones. Vacuum seal the plums with the liquids and the gelatine (without the water). Bake for 10 mins in a water bath at 70°C. Take out the plums, peel them and caramelize the surface with a blowtorch. If you do not have access to a vacuum machine you can let the plums simmer in a saucepan instead.

Puff pastry

• 250 g              Puff pastry dough
• –                     Raw sugar

Roll out the dough with the sugar thinly using a rolling pin. Bake for 40 mins between two silicone sheets in an oven at 160°C. Let the pastry cool and break it into pieces.

Chocolate crumbs

• 75 g                Sugar
• 7,5 g               Water
• 45 g                Chocolate
• 2 pinch           Salt

Make a light caramel of the sugar. Add the chocolate off the heat and stir vigorously until the sugar crystallizes and the chocolate crumbles. Pour the crumbles onto a silicone sheet to cool down. Crush into smaller pieces.

Tea foam

• 3                    Gelatine leaves
• 10 g                Chamomile
• 500 g              Water
• 70 g                Maple syrup

Soak the gelatine in cold water. Bring the water to a boil with chamomile and maple syrup. Cover with cling film and leave to infuse 10 minutes. Add the gelatin (without the water). Strain and pour into a siphon. Load with 2 gas cartridges, shake 40 times and leave to cool in the fridge. This recipe is hard to make without a siphon, but if you would still like to get the taste of chamomile you can let the chamomile infuse with the rhubarb instead.

Crème pâtissière

• 80 g                Egg yolk
• 80 g                Sugar
• 35 g                Corn starch
• 400 g              Milk Arla®
• ½                   Vanilla pod
• 50 g                Cream Arla®

Whisk egg yolk, sugar and corn starch in a bowl. Heat the milk with the vanilla and add it to the egg mixture. Stir until smooth and pour the mixture back into the saucepan. Boil for a few minutes while stirring. Strain the cream onto a silicone sheet, cover with cling film and cool. Whip the cream lightly. Stir the custard and fold it into the whipped cream. Pour the cream into a piping bag and keep in the fridge.

Oxalis ice cream

• 300 ml            Milk Arla®
• 100 ml            Sugar
• 30 g                Glucose syrup
• 4,4 g               Agar agar
• 300 ml            Sourcream Arla®
• 35 g                Oxalis

Bring the milk to a boil with sugar, glucose syrup and agar agar. Cool to room temperature and add the sourcream as well as the oxalis. Run in an ice cream machine.

Garnish

• ¼ box            Oxalis
• 15                  Berries in season

Pluck the oxalis, place the leaves on wet paper and cool in the fridge. Check the berries and cut them carefully into two.

Serves 8 as a starter or 4 as main course

Steamed Rhubarb

• 300 g             Rhubarb
• 60 g               Sugar
• 200 ml           Water
• 1 tsp              Fennel Seeds
• 1                    Lemon

Peel the rhubarb. Simmer the skins in the sugar liquid for 3 minutes, add lemon juice and set aside to cool. Cut the rhubarb into cubes and put in a vacuum bag with the rhubarb infusion and seal. Steam the rhubarb in a steam oven at 80°C for 3-5 minutes. Remove when ready and leave to cool.

Fried Donut with Fennel sugar

• 25 g               Yeast
• 100 g             Milk Arla®
• 75 g               Butter Arla®
• 30 g               Sugar
• 280 g             Flour
• 1                    Egg
• 50 g               Fennel Sugar

Heat the milk to 37°C, add the yeast. Mix the remaining ingredients in a mixing bowl and blend to a smooth and shiny dough (about 10 minutes). Roll out the dough to 15 mm thickness. Punch out rings from the dough with a pastry cutter (according to instruction). Allow the dough to prove for 45 minutes, then deep fry at 170°C. Season the donuts with fennel sugar.

Beurre Noisette ice cream

• 500 g             Milk Arla®
• 120 g             Sugar
• 50 g               Water
• 80 g               Butter Arla®
• 20 g               Sugar
• 120 g             Egg yolk
• 20 g               Milk powder

Heat the milk. Make a caramel of sugar (120g) and water. Add the warm milk to the caramel and simmer the milk until the sugar has dissolved completely. Cook the butter until golden brown and add the milk powder. Mix sugar (50g) and egg yolk in a bowl. Pour the warm milk mixture over the egg and then return to the saucepan and heat the mixture to 85°C under constant stirring. Strain the liquid over the browned butter (Beurre Noisette).

Creme Pâtessérie

• 200 g             Milk Arla®
• 1/2                 Vanilla pod
• 50 g               Egg yolk
• 60 g               Sugar
• 15 g               Corn starch
• 10 g               Butter Arla®

Heat the milk with the seeds from the vanilla pod. Mix egg yolk, sugar and corn starch. Pour the vanilla milk over the egg mixture and whisk. Return the liquid to the same saucepan, heat on medium heat under constant whisking until the first bubble appears. Take off the heat and strain the vanilla cream. Allow to cool in the fridge.

Garnish

• 100 g             Rhubarb
• 5 kvistar        Fennel dill
• 50 g               Buckwheat

Slice the rhubarb thinly on a mandolin and  rinse in cold water. Pick the fennel dill in ice water. Roast the buckwheat in the  oven on 140°C until golden brown.

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!