Sisse Pernille Busk

Formerly a national team chef, Sisse is a graduate of the Gastronomical Institute in Silkeborg and a pastry chef from Vanilla, where she received a gold medal for her apprenticeship. Today, Sisse works as Sous Chef at the Gastronomical Institute Knudhule Badehotel and Restaurant in Ry.

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Opskrift

Phyllo Pastry Tart with Poached Apple Cubes and Salted Caramel Ice Cream

This little pre-dessert is both crispy and creamy. The phyllo pastry rests on a base of vanilla cream, and within the tart itself, you’ll find both apple compote and poached apple cubes. The reason for using different elements of the same ingredient, in this case, apples, is to showcase several methods of using one ingredient that contribute in various ways. Additionally, it’s a great approach to minimize food waste.

With these elements, the dessert needs a counterpoint, and that’s why we use green wood sorrel on top to add acidity and decoration. This dessert is paired with a quenelle of delicious salted caramel ice cream, which complements and enhances the flavors of the rest of the dish.

Ingredienser

5-layer Phyllo Pastry Tart
Vanilla Cream
Apple Compote
Poached Apple Cubes
Kastbergs Salted Caramel Ice Cream