Sisse Pernille Busk

Former national team chef Sisse is a trained chef from the Gastronomic Institute in Silkeborg and a pastry chef from Vanilla, where she received a gold medal for her final exam. Sisse has worked for many years as Sous Chef at the Gastronomic Institute Knudhule Badehotel and Restaurant in Ry.

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Opskrift

Profiteroles with blackcurrant sorbet

Profiteroles – the classic French choux pastries – are a delightful dessert that combines lightness and richness. When filled with a silky vanilla cream and served with an intense blackcurrant sorbet, a harmonious balance between sweetness and acidity emerges.

The airy choux pastry provides a light structure, while the creamy consistency of the vanilla cream adds richness. The blackcurrant sorbet, with its fresh and slightly tart flavor, cuts through the sweetness and adds a refreshing contrast. This combination of textures and flavor nuances makes the dessert both complex and balanced.

Ingredienser

Choux pastry (profiterole)
Vanilla cream
Crunch (as a base for quenelle)
Blackcurrant sorbet