Risalamande with Chocolate Ball and Cherry Sorbet
Risalamande with cherry sauce is a well-known dish that, for many Danes, is synonymous with Christmas Eve. In this dessert, we’ve turned the classic dish on its head to create a delicious and presentable version, incorporating temperature contrasts and a mix of sweet, sour, soft, crunchy, and creamy elements.
The chef's words
Jakob Møller
Gastronomic chef at Aage Damgaard, Jakob is a trained chef with a background as the head chef at the Michelin-starred Frederikshøj and later at Niels Bugges Kro.
Elements of the dessert
Risalamande
Chocolate Ball
Cherry Powder
Kastbergs Cherry Sorbet