Nikolaj Wilhardt

The focal point of Nikolaj’s gastronomic universe is French cuisine, which he learned during his apprenticeship at the gastronomic institution, Falsled Kro. Today, Nikolaj is the Head Chef at Molskroen Strandhotel, where he serves French-inspired gastronomic experiences.

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Opskrift

Molskroens New Years Dessert

This New Year’s dessert was developed in collaboration with our talented chefs and ice cream maker Joachim Kastberg. It successfully combines flavors and presentation in a top-tier dessert, while also being easy to prepare for our customers on New Year’s Eve. The New Year’s dessert features a delightful chocolate sphere filled with passionfruit sorbet and salted caramel ice cream, accompanied by easily arranged garnishes.

This New Year’s dessert is not only beautiful and delicious but also easy to plate for Molskroen’s customers in their homes on the evening.

Ingredienser

Chocolate sphere
Passionfruit sorbet
Salted caramel ice cream
Passionfruit coulis
Caramel sauce