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. Today, Sisse works as Sous Chef at the Gastronomic Institute at Knudhule Badehotel and Restaurant in Ry.

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Opskrift

Strawberry Romanoff with Orange-Marinated Strawberries and Strawberry Sorbet

A dessert that truly stands out is Strawberry Romanoff with strawberries marinated in orange sugar and Cointreau, vanilla cream, macarons, and strawberry sorbet, finished with an orange tuile. Strawberries are naturally sweet and juicy, and when marinated in orange sugar and Cointreau, they gain an extra layer of complexity. The orange sugar adds a delicate citrus aroma that complements the strawberries’ sweetness without overpowering them, while the marinade softens them slightly.

Vanilla cream brings a rich and creamy note that harmonizes with the freshness of the strawberries and the subtle bitterness of the Cointreau. Vanilla has a unique ability to balance and unify diverse flavors. Macarons add a crunchy texture and a light nuttiness, contrasting beautifully with the other components. Finally, the strawberry sorbet adds a creamy, concentrated strawberry flavor that ties the whole dessert together.

Ingredienser

Strawberry Romanoff
Strawberries marinated in orange sugar and Cointreau
Vanilla cream
Macarons
Strawberry sorbet
Finished with an orange tuile