Dean Jespersen

Head Chef at Restaurant Gastronomisk Institut at Knudhule Badehotel in Ry. Dean trained as a chef in 2000 at Hotel Hanstholm, followed by several years in Norway as sous chef at the gourmet restaurant De Fem Stuer, before returning to Denmark to work at Restaurant Fureby in Aarhus. He later co-founded Gastronomisk Institut with Anders Kalstrup.

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Opskrift

Crème Brûlée with Rhubarb Sorbet

A classic Crème Brûlée served with a refreshing and tangy rhubarb sorbet as a quenelle. Crème Brûlée is a timeless dessert that never goes out of style. The soft, creamy texture provides a delightful mouthfeel, and when combined with the crisp, caramelized top, the result is simply heavenly.

Ingredienser

Crème Brûlée
Rhubarb meringue kisses
1 quenelle of Kastbergs Rhubarb Sorbet