Nikolaj Wilhardt

The focal point of Nikolaj’s gastronomic universe is French cuisine, which he learned during his apprenticeship at the gastronomic stronghold, Falsled Kro. Today, Nikolaj is the Head Chef at Molskroen’s Strandhotel, where he serves French-inspired gastronomic experiences.

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Crème Brûlée with Mango Sorbet

This well-known classic French dessert, Crème Brûlée, works perfectly year-round. Here, we’ve created a winter version where it’s served with Kastbergs Mango Sorbet, which brings a perfect balance to the dessert.

Multiple elements come together in this dish. The Crème Brûlée can have a warm exterior since the top is caramelized to create a crispy and delicious crust. When combined with the cold sorbet, it creates a wonderful contrast. Additionally, the sweetness of mango pairs perfectly with desserts and works well in many combinations.

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