Sisse Pernille Busk

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

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Opskrift

Milk Chocolate Brownie with Passion Fruit Sorbet

One of the reasons this dessert works so well is the contrast between the different flavors and textures. The brownie is sweet and dense, the chocolate cream is creamy and mild, and the tartness of the passion fruit creates a nice balance in the dessert. Additionally, the passion fruit sorbet adds a freshness that breaks up the heavy and sweet flavor of the chocolate and brownie.

Furthermore, the sorbet contributes to a beautiful color play in this dessert, making it not only a delicious treat but also visually stunning.

Ingredienser

Milk Chocolate Brownie
Cocoa Gelée
Chocolate Cream
Passion Fruit Broken Gel
Tempered Milk Chocolate
Crystallized Chocolate
Kastbergs Passion Fruit Sorbet