Andreas Brok-Hartvig

Andreas Brok-Hartvig is a trained chef, restaurateur in Fredericia, and the founder of Brok-Hartvig Studios, where he works as a concept and development chef and a consultant in the food industry.

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Opskrift

Panna Cotta with Sea Buckthorn Sorbet

Panna cotta is truly a favorite dessert, where multiple elements come together to create a well-balanced treat. The pickled barley adds both body and crunch, perfectly complemented by amber chocolate. The creamy panna cotta is met with a refreshing tang from the brilliant Kastbergs Sea Buckthorn Sorbet. The panna cotta offers a soft, velvety texture, while the sorbet brings a fresh and invigorating flavor. Together, they strike the perfect harmony between sweet and tart. The sorbet’s sharp acidity enhances the dessert and makes each bite a complete experience. Sea buckthorn sorbet is particularly well-suited to this combination thanks to its vibrant tartness, which balances beautifully with the panna cotta’s natural sweetness.

Ingredienser

Kastbergs Sea Buckthorn Sorbet
Honey Panna Cotta
Pickled Barley
Amber Chocolate