- A recipe by Mads KILSTRUP KRSITIANSEN
STRAWBERRY SORBET
Ingrédients
Frozen puree without added sugar Strawberry – 495g
Frozen puree without added sugar Lemon – 25g
Sugar – 100g
Glucose – 55g
Dextrose – 10g
Stabilizer – 1,5g
Bring all ingredients to a boil, hand mix, strain and freeze into a Pacojet cup.
Set overnight and pacotize when ready to use.
RED FRUIT BROKEN GEL
Ingrédients
Frozen puree with added sugar Strawberry – 310g
Frozen puree with added sugar Raspberry- 170g
Frozen puree without added sugar Lemon – 60g
Red wine – 300g
Sugar – 170g
Citric acid – 5g
Gellan – 10g
Bring everything to boil while whisking.
Cool it down in the fridge.
Once it has cooled down, blend until smooth.
RED FRUIT CAVIAR
Ingrédients
Frozen puree without added sugar Strawberry – 90g
Frozen puree without added sugar Lemon – 15g
Beetroot juice – 55g
Red wine – 50g
Sugar – 30g
hibiscus tea – 10g
Rose petals – 3g
Gelatin – 3.5g
Heat everything except gelatin to approximately 90°C.
Infuse for 15 min.
Strain and scale up.
For 200 g of juice, use 3.5 g of gelatin.
Melt the gelatine into the juice.
Make small drops in freezing cold neutral oil.
Leave to set and rinse in cold water before use.
WOODRUFF OIL
Ingrédients
Neutral oil – 200g
Fresh woodruff – 65g
Spinach – 20g
Blend everything for 6 min.
Strain.
Meringue
Ingrédients
Egg white – 100g
Sugar – 150g
Hibiscus (extract) – As required
Rose petals – As required
Whisk whites and sugar to meringue.
Pipe small dots on a silicone baking sheet.
Sprinkle with “snow” made of blended hibiscus and rose powder.
Bake for 1 h at 100°C.
GREEN TONKA MOUSSE
Ingrédients
Frozen puree without added sugar Lemon – 65g
Apple juice – 200g
Sugar – 120g
UHT cream 35% fat – 200g
Natural yogurt – 200g
Gelatine (sheet) – 5
Spinach – 100g
Tonka (beans) – 2
Egg white – 75g
Boil apple juice (100 g) and sugar to 116°C.
Mix in the egg whites.
Make meringue.
Blend Tonka beans, apple juice (100 g) and spinach, strain.
Melt soaked gelatin into the green juice.
Whisk the cream until light and foamy.
Mix the melted gelatin and green juice with the yoghurt, then with the whippe
cream and lastly with the meringue.
Pour into a mold and freeze.
When plating the dish, sprinkle with woodruff dust.
Cut some fresh strawberries, raspberries and beetroots and serve on the plate with the rest.
Woodruff dusting:
Dry some fresh woodruff and blend into powder.
Mads Kilstrup Kristiansen is a talented Danish pastry chef, born in Horsens, Denmark.
He is currently Head Pastry Chef of the Formula B group, a gastronomic collective that runs several establishments in and around Copenhagen, including gourmet and bistronomic restaurants as well as a seaside restaurant in Sletten, on Humlebæk Harbour.
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