Peter Daniel Madsen

Always curious, Peter has honed his skills in some of the world’s most acclaimed kitchens, including Noma, Geranium, Acme in New York, and Tom Aikens in London. Through these experiences, he has drawn inspiration from talented chefs and developed a refined perspective on ingredients, originality, and a deep understanding of global cuisines. With this solid foundation, Peter now serves as both Head Chef and Gastronomic Director for Madklubben’s Asian-inspired Hanzo restaurants.

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Opskrift

Kakigori with Rhubarb Sorbet and Vanilla Ice Cream

Kakigori is a traditional Japanese shaved ice dessert, drizzled with various syrups and often topped with condensed milk or other sweet delights. It’s the essence of Japanese summer, and its popularity has spread far beyond the islands.

Rhubarb sorbet brings a lovely tartness to the sweet and mild kakigori, creating an exciting contrast, while the vanilla ice cream, with its creamy and rounded flavor, balances the entire creation. The tangy freshness of the rhubarb is complemented by the sweetness and richness of the vanilla, offering a complex, multi-dimensional taste experience.

Ingredienser

Kakigori with:
Rhubarb Sorbet
Vanilla Ice Cream