Sisse Pernille Busk

Formerly a national team chef, Sisse is a graduate of the Gastronomical Institute in Silkeborg and a pastry chef from Vanilla, where she received a gold medal for her apprenticeship. Today, Sisse works as Sous Chef at the Gastronomical Institute Knudhule Badehotel and Restaurant in Ry.

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Opskrift

Blackcurrant Mousse with Milk Chocolate Coating and Vanilla Ice Cream

A dessert that combines blackcurrant mousse with cocoa bases, a milk chocolate coating, blackcurrant cream, cocoa tuile, and vanilla ice cream creates a harmony that satisfies even the most discerning palates.

Blackcurrants are known for their intense and tangy flavor, which adds a refreshing dimension to the dessert. The acidity in the blackcurrant mousse helps balance the sweetness from the other elements in the dessert, while also contributing a light and airy texture. The cocoa base brings a lovely richness and bitterness, adding substance and structure to the dessert, while the milk chocolate coating provides a pleasant sweetness that contrasts with the blackcurrant. The cocoa tuile adds a crisp textural contrast, opposing the softer elements of the mousse and ice cream. The vanilla ice cream contributes a perfumed sweetness.

Ingredienser

Blackcurrant Mousse with Cocoa Bases and Milk Chocolate Coating
Blackcurrant Cream
Cocoa Tuile
Vanilla Ice Cream