Steffen Villadsen

In 2006, Steffen graduated as a chef and has since embarked on an enviable culinary journey. He worked at the Michelin-starred Den Røde Cottage before being brought in as the head chef to replace Michel Michaud at Molskroen near Ebeltoft. Today, Steffen is embarking on the next chapter of his gastronomic journey as the Gastronomic Chef at Sjette Frederiks Kro.

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Opskrift

Mango Sticky Rice with Mango Sorbet

Combining sweet and salty in a dessert is a classic technique that enhances the flavor of both elements. Sticky rice and coconut milk add a natural sweetness, while the salted coconut chips introduce a necessary contrast. This balance makes each bite complex and interesting for the palate. Mango provides both sweetness and acidity, making it ideal for desserts. In this dish, the mango compote and mango sorbet act as fresh elements that brighten the dish and add a fruity depth.

Sticky rice and coconut milk create a creamy and rich texture, which serves as a very pleasant base for the other elements in the dessert. The salted coconut chips provide a crunchy contrast that breaks the soft texture of the rice and coconut milk. This variation makes each bite intriguing and ensures that the dessert never becomes monotonous.

Ingredienser

Sticky rice in coconut milk
Mango compote
Salted coconut chips
Mango Sorbet