Steffen Villadsen

In 2006, Steffen graduated as a chef and has since embarked on an enviable culinary journey. He worked as a Michelin chef at Den Røde Cottage before being recruited as the head chef to replace the renowned Michel Michaud at Molskroen near Ebeltoft. Today, Steffen is working on the next chapter of his gastronomic journey as the Gastronomic Chef at Sjette Frederiks Kro.

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Opskrift

Woodruff Mousse on Sablé Base with Vanilla Ice Cream

Woodruff is known for its unique aroma, reminiscent of freshly cut hay and vanilla. This distinct flavor comes from the substance coumarin, which is released during drying. Woodruff adds a soft and aromatic note to the mousse, harmonizing beautifully with other ingredients. The mousse is known for its lightness and creamy texture. By using woodruff in a mousse, the perfect balance between flavor and consistency is achieved. This combination makes the mousse an ideal partner for both crisp and soft elements in a dessert. Woodruff mousse acts as a bridge between the different elements of the dessert. Its subtle sweetness and floral undertones create a harmonious transition between the buttery crispness of the sablé base and the tartness of the rhubarb compote.

A sablé base is a traditional French biscuit crust known for its buttery and crispy texture. The crispness of the sablé base adds an important dimension to the dessert, providing a satisfying crunch that complements the otherwise soft and creamy experience. The smooth and rounded flavor of vanilla leaves a pleasant sensation in the mouth, leaving guests feeling completely satisfied.

Ingredienser

Woodruff Mousse
Sablé Base
Danish Rhubarb Compote
Kastbergs Vanilla Ice Cream