Chef Jacob Holmström of Stockholm’s Gastrologik shares a dessert that embodies the flavors of the winter season.
By Michelle Tchea
- 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
- 600g (21 ounces) blueberries
- 200g (7 ounces) sugar
- fresh sorrel
- 2 apples
- Make a classic anglaise based ice-cream, add the pine. Leave to cool down and then keep in fridge over night.
- 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.
- Fill paco-jet bowls and freeze.
- cook it all together to a nice texture, but not too wet!
- For the sorrel topping, simply wash
- Put 2 nice apples in the freezer over night
- Finish the dish by finely grate apples on top of the dessert with a fine micro plane
Michelle Tchea is a 4-time bestselling author. Her books include, Building a Perfect Meal, My Little SoHo Kitchen, Signature Dishes (Australia's Best) and Chefs Collective. Her work can be found in other leading luxury travel and food magazines including Travel+Leisure Asia, SMILE, NUVO Magazine and The Telegraph