Description
Chef Jacob Holmström of Stockholm’s Gastrologik shares a dessert that embodies the flavors of the winter season.
Ingredients
Units
Scale
For the Pine ice-cream (makes 4 pacos)
- 6 3/4 cups (1650g) milk
- 2 1/2 cups (550g) cream
- 1 3/4 cups (440g) egg yolk
- 1 2/3 cups (330g) sugar
- 1 oz (30g) pine needles
Blueberry compote
- 4 cups (600g) blueberries
- 1 cup (200g) sugar
Garnish
- fresh sorrel
- 2 apples
Instructions
For the Pine Ice Cream
- 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.
Blueberry Compote
- cook it all together to a nice texture, but not too wet!
Garnish
- 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
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Swedish
Nutrition
- Serving Size: 1 serving
- Calories: 490