Sisse Pernille Busk

Former national team chef Sisse is a trained chef from the Gastronomisk Institut in Silkeborg and a pastry chef from Vanilla, where she received a gold medal for her final exam. Today, Sisse is the Sous Chef at the Gastronomisk Institut at Knudhule Badehotel and Restaurant in Ry.

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Opskrift

Mazarin Dessert with Gooseberry Sorbet

Creating a dessert that balances sweetness, acidity, texture, and aroma requires precision and a deep understanding of how ingredients harmonize. This dessert with mazarin, gooseberry sorbet, white chocolate cream, elderflower gelée, and herbs is a perfect example of that balance. The mazarin forms a solid base and isn’t overwhelmed by the sorbet’s acidity or the cream’s sweetness. The elderflower gelée adds a lovely aroma, while the herbs bring a pleasantly surprising twist to the dish.

Ingredienser

Mazarin
Gooseberry Sorbet
White Chocolate Cream
Elderflower Gelée
Herbs