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

Fresh Pear Dessert with Vanilla Ice Cream

This pear dessert incorporates many different elements. There is a cake component, a delicious white chocolate cream, and crystallized white chocolate to provide some crunch. Additionally, the entire concept of this dessert is to showcase the various ways one can use a particular ingredient – in this case, the pear. This includes poached pear balls and fresh pear slices. The pear balls are poached with cognac, which enhances the flavor of the pear and adds a nice bite to the dessert. The fresh pear slices offer a completely different taste and texture from the poached balls, contributing more freshness. They also play a significant role in the visual appeal of the dessert with their fullness. All of this is, of course, served with Kastbergs Vanilla Ice Cream, which complements the dessert perfectly, as it doesn’t overshadow the elegant pear elements.

Ingredienser

Vanilla Sponge Cake
White Chocolate Cream
Poached Pear Balls
Fresh Pear Slices
Crystallized White Chocolate
Bronze Fennel
Kastbergs Vanilla Ice Cream