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
 

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