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.

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Opskrift

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.

Ingredienser

Quenelle of Kastbergs Strawberry Sorbet
Tart base
Vanilla mousse
Chocolate mousse
Strawberry mousse
Crunch