Cozy up with Pine Ice Cream from Sweden’s Gastrologik

Chef Jacob Holmström of Stockholm’s Gastrologik shares a dessert that embodies the flavors of the winter season.
By Michelle Tchea

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Cozy up with Pine Ice Cream from Sweden's Gastrologik
 
Chef Jacob Holmström of Stockholm's Gastrologik shares a dessert that embodies the flavors of the winter season.
Author:
Recipe Type: Dessert
Cuisine: Swedish
Ingredients
For the Pine ice-cream (makes 4 pacos)
  • 1650g (5.6 ounces) milk
  • 550g (19.4 ounces) cream
  • 440g (15.5 ounces) egg yolk
  • 330g (11.6 ounces) sugar
  • 30g (1 ounce) pine needles
Blueberry compote
  • 600g (21 ounces) blueberries
  • 200g (7 ounces) sugar
Garnish
  • fresh sorrel
  • 2 apples
Instructions
For the Pine Ice Cream
  1. Make a classic anglaise based ice-cream, add the pine. Leave to cool down and then keep in fridge over night.
  2. Next day, strain the ice-cream, keep the pine and then mix the pine with a small amount of the ice-cream, then strain again together with the rest.
  3. Fill paco-jet bowls and freeze.
Blueberry Compote
  1. cook it all together to a nice texture, but not too wet!
Garnish
  1. For the sorrel topping, simply wash
  2. Put 2 nice apples in the freezer over night
  3. Finish the dish by finely grate apples on top of the dessert with a fine micro plane

 

Michelle Tchea

Born and raised with a vegemite sandwich and chopsticks in the other, Michelle gathers her inspiration from artisan bakers, local farmers and talented chefs she meets on her travels. She writes for various international publications, covering food, health and nutrition, as well as luxury travel. Michelle's third book, My Little SoHo Kitchen celebrates her latest residence in SoHo, New York http://www.amazon.com/Little-SoHo-Kitchen-Michelle-Tchea/dp/981440862X

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