Steffen Villadsen

In 2006, Steffen graduated as a chef and has since embarked on an enviable journey in the culinary world. He has worked at the Michelin-starred restaurant Den Røde Cottage, before being appointed as Head Chef to replace the renowned Michel Michaud at Molskroen near Ebeltoft. Today, Steffen is embarking on the next chapter of his gastronomic journey in his role as Gastronomic Chef at Sjette Frederiks Kro.

---

Opskrift

Champagne-Vanilla Mousse with Meringue Clouds and Strawberry Sorbet

Champagne and vanilla combine to create a luxurious mousse that serves as the base of the dessert. The velvety smooth texture and subtle sweetness of vanilla complement the crisp freshness of the champagne. This contrast creates a depth of flavor that is both soothing and exciting. Fresh strawberries add a natural sweetness and tartness, balancing the dessert. Their juicy texture and intense flavor break up the mousse’s softness and introduce a fresh dimension to the dessert, while also contributing a beautiful color and visual appeal.

Our meringue clouds are known for their light and airy texture, melting in your mouth. They add a crunch that contrasts with the mousse’s softness and the strawberries’ juiciness. The candied hazelnuts bring a delightful crunch to the dessert, creating an exciting contrast to the soft and airy elements.

Finally, the strawberry sorbet offers a cold contrast while contributing its fruity flavor, making it the perfect way to finish the meal.

Ingredienser

Champagne/vanilla mousse
Fresh strawberries
Meringue clouds
Candied hazelnuts
Strawberry sorbet