Dessert · Sjette Frederiks Kro
Lemon fromage with gooseberry sorbet
Lemon fromage with herbs, lemon marmalade, baked white chocolate and gooseberry sorbet — an interpretation of the Danish classic.
The chef's words
“Lemon fromage is close to the perfect dessert: airy, tart, sweet and fresh all at once. Here is my interpretation, with Kastbergs gooseberry sorbet resting on baked white chocolate.”
Steffen Villadsen
Head of Gastronomy · Sjette Frederiks Kro
Steffen trained as a chef in 2006 and has since been on an enviable journey as a cook. He worked at Michelin-starred Den Røde Cottage before being brought in as head chef, succeeding none other than Michel Michaud at Molskroen near Ebeltoft. Today, Steffen is embarking on the next chapter of his gastronomic journey in his role as Head of Gastronomy at Sjette Frederiks Kro
Elements of the dessert
Lemon fromage garnished with herbs
Lemon marmalade
Baked White Chocolate
Kastbergs Gooseberry Sorbet
Kastbergs variant
Gooseberry sorbet