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.

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Opskrift

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.

Ingredienser

Risalamande
Chocolate Ball
Cherry Powder
Kastbergs Cherry Sorbet