Kongensbro Kro

There has been an inn at Kongensbro since 1663, when King Frederik III granted the county governor Ebbe Gyldenstierne the right to operate an inn by the banks of the Gudenå River. The current inn dates back to 1949 and is still run by the Andersen family – now in its 2nd and 3rd generation by Christian Andersen. This year, we celebrated our 75th anniversary. Kongensbro Kro has long been known for its excellent food, from the famous homemade meatballs and hash to elegant French-inspired plates. 

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Opskrift

Praline Chocolate Mousse Cake with Sea Buckthorn Sorbet

Praline chocolate mousse adds depth and richness to this dessert. The intense chocolate flavor, combined with the nutty aroma of praline, creates a robust and indulgent base. The chocolate brings a sweet-bitter balance, while the praline adds a caramelized sweetness and crunch that makes each bite more nuanced and delightful.

Mango brings natural tropical sweetness and a juicy texture that brightens the dessert and contrasts the denser mousse. Meringue adds an essential airy crunch, with its crisp shell and soft interior providing textural contrast that complements both the mousse and the sorbet.

Sea buckthorn sorbet delivers a sharp acidity that cuts through the sweetness and refreshes the palate. This tart element brings a harmonious balance between sweet and sour, making the dessert both satisfying and refreshing. 

Ingredienser

Praline Chocolate Mousse Cake
Mango Mousse
Meringue
Sea Buckthorn Sorbet