Andreas Brok-Hartvig

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

---

Opskrift

Pecan Pie with Sea Buckthorn Sorbet

A truly delightful autumn dessert—whisky pecan pie paired with sea buckthorn sorbet. The sweet and tangy sorbet, with its crisp, sharp profile, provides a refreshing contrast to the rich, crunchy pie. A beloved classic in the United States, pecan pie often makes an appearance during festive occasions, especially at Thanksgiving. The sweet, full-bodied flavor of nuts and syrup pairs beautifully with the tart brightness of Kastbergs Sea Buckthorn Sorbet.

Together, the pie and sorbet create a harmonious balance of sweetness and acidity in each bite, elevating the overall tasting experience. Beyond the flavor, the visual appeal is striking—the deep brown tones of the pie contrasted with the vibrant orange hue of the sorbet make for a colorful, eye-catching presentation that is sure to impress your guests.

Ingredienser

Kastbergs Sea Buckthorn Sorbet
Whisky Pecan Pie
Torched Meringue