Santi Rørholm

The Open Kitchen is a restaurant that opened in 2021 in the center of Aarhus. The restaurant focuses on the quality of their ingredients, which is particularly evident in their meats and seafood. Fine dining chef Santi Rørholm, who created this dessert, has worked extensively with molecular gastronomy and gourmet cooking at various levels. In addition to his current role at The Open Kitchen, he also has experience from Katanga Hill Dining, a pop-up gourmet restaurant created by No16, and has later run Le Prés, the gourmet restaurant at Norsminde Kro.

 

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Opskrift

Lemon Tart with Lemon Curd and Lemon Sorbet

Lemons are known for their sharp acidity, which can awaken even the most tired taste buds. In a lemon tart, the acidity serves as a base that balances the sweeter elements of the dessert. The acidity in the lemon activates our taste receptors and provides a freshness that is essential for creating a harmonious dessert experience. Lemon curd adds a creamy texture and an intense lemon essence that elevates the tart to new heights. Its rich consistency contrasts with the sharpness of the lemon, creating a balance between acidity and richness.

Meringue is known for its airy and crispy texture, which adds an unexpected dimension to the lemon tart. Its sweetness helps neutralize the acidity of the lemon, creating a harmonious balance. Finally, lemon sorbet serves as a fresh finish, not only cleansing the palate but also enhancing the natural flavor of the lemon. The sorbet’s cool sensation offers a welcome contrast to the warmth of the tart and meringue.

Ingredienser

Lemon tart with lemon curd
Crispy meringue
Kastbergs Lemon Sorbet