Tobias Evers

Tobias Evers graduated as a chef in 1999 from Hotel Casino Im Park in Nordrhein Westphalen. In 2007, he joined Restaurant Coast as a sous-chef and became the chef de cuisine in 2009. Since then, he has skillfully led the ambitious kitchen into the Michelin guide.

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Opskrift

Festive Dessert with Balloons and Raspberry Sorbet

Sometimes, you get a task that simply has to be accomplished. This task was to create a delicious, festive, and fresh dessert for a confirmation celebration, where a joyful girl was being confirmed. We got a little creative and made a festive dessert featuring passion fruit mousse balloons, served with Kastbergs creamy raspberry sorbet.

Passion fruit and raspberries both have a tangy flavor with a sweet undertone. Their flavor profiles complement each other well, and their tangy notes can be balanced with sugar. But it’s not just their taste that makes them a great combination. Passion fruit and raspberries are also both rich in aromatic compounds that can enhance each other’s flavor.

Ingredienser

Passion Fruit Mousse Balloons
Raspberry Gelée
Raspberry Sorbet