Sisse Pernille Busk

Former national team chef Sisse is a trained chef from the Gastronomic Institute in Silkeborg and a pastry chef from Vanilla, where she received a gold medal for her final examination. Today, Sisse is Sous Chef at the Gastronomic Institute at Knudhule Badehotel and Restaurant in Ry.

---

Opskrift

Baked Alaska with Blackcurrant Sorbet

Baked Alaska is a fascinating dessert enjoyed all around the world. In my version, I use blackcurrant sorbet beneath the torched meringue. It’s the perfect dessert, offering soft, crispy, sweet, salty, and cold elements all in one. But what truly sets it apart is the dramatic effect when it’s cut open—it’s a showstopper. With multiple layers and textures, this dessert comes together as a spectacular treat.

Ingredienser

Gateau Marcel base
Meringue
Blackcurrant Sorbet
Salted Caramel
Chocolate
Blackcurrants