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

Dessert of Red Wine Pickled Plums and Hazelnut Ice Cream

This dessert is built around the red wine pickled plums, which have an incredibly deep flavor. Because of this, it’s important to balance them with complementary elements so the flavor doesn’t become too overwhelming. Therefore, the plums are paired with lightly bitter crystallized chocolate, sweet milk chocolate cream, and a small piece of marzipan cake to add some substance. This dessert is then complemented by the carefully chosen hazelnut ice cream, which provides the perfect harmony with the red wine pickled plums.

Ingredienser

Marzipan Cake
Milk Chocolate Cream
Red Wine Pickled Plums
Crystallized Dark Chocolate
Herbs: Chervil to add life and red sorrel to give a tangy kick
Hazelnut Ice Cream