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 exam. Today, Sisse is Sous Chef at the Gastronomic Institute at Knudhule Badehotel and Restaurant in Ry.

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Opskrift

Chocolate shortcrust tart with passionfruit Sorbet

This formidable dessert is built around a deliciously thick chocolate shortcrust tart shell. The tart shell is filled with a small piece of mazarin for body and homemade salted caramel sauce, which helps enhance the overall flavor of the dessert. Additionally, we have a creamy element in the form of a dark milk chocolate cream, as well as a crunchy element of crystallized chocolate, which is an ideal base for the sorbet. To balance this slightly sweet dessert, a sour element is, of course, needed, which we get from our red wood sorrel and Kastbergs Passion Fruit Sorbet.

It’s a well-rounded dessert featuring elements of sour, sweet, and salty flavors, making it perfect together with our tangy sorbet.

Ingredienser

Chocolate shortcrust pastry
Salted caramel
Mazarin (almond cake)
Dark chocolate cream whipped to a whipped cream consistency
Dark crystallized chocolate
Red wood sorrel
Kastbergs Passion Fruit Sorbet