Vanilla meringue with white wine jelly and pistachio ice cream
This is a dessert that masters the art of combining textures – from crisp meringue and silky-soft jelly to creamy ice cream – with a perfectly balanced flavour experience, where sweet and tart, nutty and fresh play together in harmony. A true delight for both the eye and the palate.
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
Vanilla meringue with pistachio
Fresh strawberries
Strawberries and white wine jelly
Pistachio Ice Cream
Wood sorrel and horned violets