Three-Layer Mousse with Strawberry Sorbet
A dessert that can have multiple expressions depending on the season's ingredients. Kastbergs sorbets are perfect here, as their tartness creates a perfect balance and symmetry with this mousse dessert, which also includes a fruit mousse element.
The chef's words
Jeppe Hjulstad
Jeppe is a trained chef from Hjerting Badehotel and a waiter from Henne Kirkeby Kro. Naturally influenced by his mentors Preben Madsen and Hans Beck Thomsen, Jeppe has been shaped towards the classic French cuisine, with a particular interest in the brasserie concept. Today, Jeppe is the owner of Café Stranden at Henne Strand.
Elements of the dessert
Quenelle of Kastbergs Strawberry Sorbet
Tart base
Vanilla mousse
Chocolate mousse
Strawberry mousse
Crunch