Sisse Pernille Busk

Former national team chef Sisse is a trained chef from the Gastronomic Institute in Silkeborg and a pastry chef from Vanilla, where she received a gold medal for her final exam. Sisse has worked for many years as Sous Chef at the Gastronomic Institute Knudhule Badehotel and Restaurant in Ry.

---

Opskrift

Mille-feuille with Blackcurrant Sorbet

Mille-feuille – the classic French dessert with layers of crisp puff pastry and creamy filling – gains a new dimension when combined with blackberries and blackcurrant sorbet.

The sweet and slightly tart blackberries add freshness and depth to the rich vanilla cream, while the blackcurrant sorbet, with its intense and fresh flavor, cuts through the sweetness and adds a refreshing contrast.

This combination of textures and flavor nuances – from the crisp puff pastry to the soft cream and the cold sorbet – creates a balanced and complex dessert experience that satisfies the palate and impresses the eye.

Ingredienser

Layers of puff pastry
Cream filling
Fresh blackberries
Blackcurrant sorbet