Roulade with chocolate cream and hazelnut ice cream
Together, the elements of this dessert create a complex yet cohesive flavour experience: the intensity of the chocolate roulade, the warmth of the nuts, the acidity of the berries, floral notes and the creaminess of the ice cream work beautifully together to deliver a refined, elegant and texture-rich experience. This dessert gives your guests the indulgence they deserve in every mouthful
The chef's words
Sisse Pernille Busk
Former national team chef Sisse trained as a chef at Gastronomisk Institut in Silkeborg and as a pastry chef at Vanilla, where she received a gold medal for her journeyman's test. For many years, Sisse has worked as Sous Chef at Gastronomisk Institut, Knudhule Badehotel and Restaurant in Ry.
Elements of the dessert
Roulade with chocolate cream
Dark chocolate
Roasted hazelnuts
Blackcurrant broken gel
Pansies for garnish
Hazelnut Ice Cream