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.

---

Opskrift

Frangipane with Raspberry Sorbet

The frangipane cake, with its crushed hazelnuts, can be quite dense on its own, and therefore needs to be paired with various elements to make it a little lighter to enjoy. But once balanced, it’s truly delicious. In this version, it is paired with a creamy element in the form of dark milk chocolate cream.

It’s important to include a fresh and tart component in a dessert with frangipane due to its heaviness. Sisse has chosen to incorporate a raspberry broken gel to add some acidity, as well as fresh raspberries, which not only bring color to the plate but also offer freshness, balancing the strong flavors of dark chocolate and hazelnut. To top off the dessert, it is served with a beautiful quenelle of Raspberry Sorbet.

All the elements of the dessert work in harmony, contributing to a wonderful dessert experience with frangipane.

Ingredienser

Frangipane Cake with Crushed Hazelnuts
Dark Milk Chocolate Cream – for a touch of bitterness
Fresh Raspberries
Raspberry Broken Gel
Dark Crystallized Chocolate
Raspberry Sorbet