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Archive for Dessert

Rhubarb as mousse, pudding and soup served with almond biscuits

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Photo: Jakob Fridholm/imagebank.sweden.se

 

Rhubarb as mousse, pudding and soup served with almond biscuits
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Recipe type: Dessert
Author: Gustav Trägårdh
Serves: 10
This dessert was created by top Swedish chef Gustav Trägårdh. Gustav Trägårdh was nominated Swedish chef of the year in 2010 and is head chef at the legendary seafood restaurant Sjömagasinet in Gothenburg.
Ingredients
  • Soup:
  • 1kg (2,2 lbs) rhubarb
  • 4dl (1¾ cups) water
  • 1dl (½ cup) rhubarb juice concentrate
  • Approximately 4 dl (1¾ cups) sugar
  • 1 vanilla pod
  • Mousse:
  • 1dl (½ cup) cream
  • Pudding:
  • 5dl (2¼ cups) cream
  • 1/2kg (1 lb) rhubarb
  • 3dl (1¼ cups) sugar
  • 5 gelatin leaves
Instructions
Soup:
  1. Bring the ingredients to the boil.
  2. Strain it through a colander. The straining makes the soup.
Mousse:
  1. Mix the remains in the colander with 1dl (½ cup) cream and press it through the colander.
  2. Let it cool and fill the siphon. Charge with two cartridges and shake.
Pudding:
  1. Bring cream, rhubarb and sugar to the boil.
  2. Mix thoroughly with a blender.
  3. Bring to the boil again and add the gelatin sheets.
  4. Pour into individual molds. Cool.
Presentation:
  1. Arrange as shown, with the mousse on top of the pudding.
  2. Nice to serve with almond biscuits.
Beverage suggestion:
  1. apple Ice Wine
  2. punch
  3. (not rhubarb drink)
 
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The dish is presented on the dinnerware Corona from Rörstrand by designer Jonas Bohlin. The small jug is called Blå Blom from Gustavsbergs porslinsfabrik, created in 1911.

Swedish recipes

May 5, 2012

Cream pudding on chokeberry jam, apple tart and nut toffee.

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Photo: Jakob Fridholm/imagebank.sweden.se

 

 

Cream pudding on chokeberry jam, apple tart and nut toffee.
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Recipe type: Dessert
Author: Gustav Trägårdh
Serves: 10
This dish was created by top Swedish chef Gustav Trägårdh. Gustav Trägårdh was nominated Swedish chef of the year in 2010 and is head chef at the legendary seafood restaurant Sjömagasinet in Gothenburg.
Ingredients
  • Cream pudding:
  • 8 dl (3½ cups) cream
  • 6 leaves of gelatin, soaked
  • 50g (5¼ oz) sugar
  • 2dl (1 cup) chokeberry jam
  • a little Calvados
  • Apple tart:
  • 5 red apples, peeled, pitted and cut into wedges
  • 100g (3½ oz) jam sugar
  • 2 puff pastry sheets
  • Nut toffee:
  • 1 can of condensed milk
  • 2 dl (1 cup) roasted mixed nuts
  • Nice to serve with:
  • 3dl (1¼ cups) apple puree
  • 1/2dl (¼ cup) cream
Instructions
Cream pudding:
  1. Bring the cream to the boil, mix in the remaining ingredients and pour into 10 individual molds. Cool!
Apple tart:
  1. Bring the apple wedges and sugar to the boil.
  2. Chip 2 puff pastry sheets with a fork, brush with egg and blind bake at 150°C/300°F for 10 min.
  3. Pour over apple mixture and bake at 180°C/355°F for another 20 minutes. Cool and cut into portions.
Nut toffee:
  1. Boil one can of condensed milk in water for 2 hours. Cool and mix in the roasted mixed nuts.
Serve:
  1. Mix the apple puree and cream and fill the siphon. Charge with two cartridges, shake and serve chilled.
  2. Top the pudding with 2dl (1 cup) chokeberry jam.
 
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The dish is presented on the dinnerware Mon Amie from Rörstrand. Mon Amie made its debut back in 1952, when Marianne Westman created the now classic decorative pattern. The small jug is called Blå Blom from Gustavsbergs porslinsfabrik, designed in 1911.

The chokeberry, or the Aronia, is a shrub native to North America and is mostly used for hedge planting in Sweden. The black Aronia berries can  be dried or cooked into jam.

Swedish recipes

March 24, 2012

Warm cake with dewberry and saffron sorbet, toasted almond crispy biscuit

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Photo: Jakob Fridholm/imagebank.sweden.se

 

Warm cake with dewberry and saffron sorbet, toasted almond crispy biscuit
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Recipe type: Dessert
Author: Paul Svensson
Serves: 10
This dessert was created by top Swedish chef Paul Svensson. Paul Svensson is known for his work as creative leader at the Michelin-starred restaurants Fredsgatan 12 and Bon Lloc in Stockholm. Svensson also represented Sweden in the most prestigious chef competition in the world, the Bocuse d’Or, in 2003, where he came in fifth place
Ingredients
  • 500g (1 lb) dewberry
  • 250g (9 oz) jam sugar
  • Almond biscuit:
  • 100g (3½ oz) egg whites
  • 100g (3½ oz) butter
  • 100g (3½ oz) plain flour
  • 100g (3½ oz) sugar
  • 10 tablespoons slivered almonds
  • Saffron sorbet:
  • 10 egg yolks
  • 360g (12¾ oz) sugar
  • 1 liter (4¼ cups) milk
  • 1 liter (4¼ cups) cream
  • 2 vanilla pods, deseeded
  • 2g (1 dr) saffron
  • 2 gelatin sheets, soaked
  • Sponge cake:
  • 260g (9 oz) eggs
  • 150g (5¼ oz) sugar
  • 20g (¾ oz) brown sugar
  • 180g (3,3 oz) plain flour
  • 10g (5½ dr) baking powder
  • 180g (3,3 oz) butter
Instructions
  1. Bring the berries and sugar to the boil and boil for 1 minute. Let it cool.
Almond biscuit:
  1. Mix all ingredients except the almonds. Spread out the batter thinly with a brush on a greaseproof paper and sprinkle almonds over.
  2. Bake at 160°C/320°F until golden. Remove and let cool over a rolling pin.
Saffron sorbet:
  1. Whisk egg yolks and sugar. Bring cream and milk to the boil with vanilla seeds and pods and saffron. Melt the gelatin in the syrup and beat in the egg and sugar mixture. Remove vanilla pods.
  2. Heat to 84°C/183°F while stirring, strain and run in an ice cream machine.
Sponge cake:
  1. Melt the butter and let cool. Whisk eggs and sugar. Sift in flour and baking powder. Fold in the butter.
  2. Cover the inside of a non-stick portion pan or a muffin form with butter and line with breadcrumbs.
  3. Fill with batter and add a spoonful of jam and let it sink in.
  4. Bake at 150°C/300°F for approx. 12 min. Let rest for 2 minutes. Cut the cake and add more jam.
Presentation:
  1. Serve with saffron sorbet, and almond biscuits.
 
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The dish is presented on the dinnerware Ostindia from Rörstrand, first introduced in 1932. The coffee cups Spisa ribb were created by legendary designer Stig Lindberg for Gustavsbergs porslinsfabrik in 1955, first presented at the H55 Exhibition in Helsingborg.

Swedish recipes

March 12, 2012

Carrot and walnut cake with cardamom frosting

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Photo: Jakob Fridholm/imagebank.sweden.se

 

Carrot and walnut cake with cardamom frosting
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Recipe type: Dessert, baking
Author: Sofia Hortlund, Grythytte akademi
Serves: 10
Ingredients
  • Cake:
  • 6dl (2¾ cups) carrots, finely grated
  • 2dl (1 cup) canola oil
  • 5dl (2¼ cups) wheat flour
  • 4 eggs
  • 3 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla sugar
  • 4dl (1¾ cups) sugar
  • 2dl (1 cup) walnuts, chopped into small pieces
  • Frosting:
  • 120g (4¼ oz) cream cheese
  • 50g (1¾ oz) margarine
  • 4dl (1 ¾ cups) confectioner’s sugar
  • cardamom
  • Oven: 175°C/350°F Time: 40 minutes
Instructions
  1. Grate carrots.
  2. Beat eggs and sugar fluffy and add the remaining ingredients.
  3. Bake the cake in a greased pan on a low oven rack.
  4. Mix together the ingredients for the frosting.
  5. Spread the frosting on the cake when it’s cold.
  6. Arrange as shown.
 
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Swedish recipes

February 26, 2012

Princess Torte

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Photo: Jakob Fridholm/Image Bank Sweden

 

Princess Torte
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Recipe type: Fika
Author: Nadia Nygren & Sofia Hortlund, Grythytte akademi
Serves: 10
Ingredients
  • Cake:
  • 4 eggs
  • 2dl sugar
  • 1dl wheat flour
  • 1dl potato flour
  • 2 teaspoon baking powder
  • Marzipan:
  • 3½dl sugar
  • 1¾dl water (+ 2 tablespoons)
  • 180g almonds, ground
  • Green food coloring
  • Vanilla cream:
  • 2dl milk
  • vanilla pod
  • 2 egg yolks
  • 1½ tablespoons potato flour
  • 1 tablespoon sugar
  • 2 leaves gelatin
  • 2 teaspoon vanilla sugar
  • 3dl cream, whipped
Instructions
Cake:
  1. Grease and bread a round shape, approximately 26 cm in diameter.
  2. Beat eggs and sugar until fluffy.
  3. Mix both the flour and baking powder. Fold the mixture into the batter and mix well. Pour into shape.
  4. Bake on bottom rack in the oven for about 40 minutes.
  5. Turn the cake and let it cool. Cut the cake into three layers. The top should be slightly less than 1 cm thick.
Marzipan:
  1. Make a syrup of sugar and water and cook until the mixture reach 118-121°C.
  2. Place the ground almonds in a food processor with dough hook and add 2 tablespoons water.
  3. Allow bubbles to cool in the syrup and pour it over the almonds. Keep working until the pasta stick together. Color with green food coloring.
  4. Knead small portions of the pasta with your fingers until smooth.
  5. Roll out the marzipan into a round and smooth cake covering the cake bottom. Save the left over for the decoration.
Vanilla cream:
  1. Cut a slit in the vanilla pod and scrape out the seeds.
  2. Add both the seeds and pod in a stainless steel saucepan, pour in the milk and bring to the boil.
  3. Whisk egg yolks, potato flour and sugar fluffy. Stir the mixture into the milk. Simmer on low heat, whisking. The cream should not boil. When it thickens, it is ready. Fish out the vanilla pod.
  4. Put the gelatin leaves in cold water. Remove the gelatin leaves and stir them into the hot custard.
  5. Add the whipped cream and flavor with vanilla sugar
Serving:
  1. Place the bottom cake layer on a cake plate. Spread with a bit of the vanilla cream.
  2. Apply another layer and shape the vanilla cream to a hill (save some of cream).
  3. Add top cake layer and spread the remaining cream on top and around the sides of the cake.
  4. Roll up the marzipan on a rolling pin and gently place it over the cake. Cut off excess marzipan with a spur or a knife.
  5. Sift over icing sugar and garnish with optional decoration.
 
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The Princess torte is one of the most popular cakes in Sweden. It’s made out of cake layers, whipped cream, vanilla cream and green marzipan with icing sugar on top. It is first mentioned in a famous Swedish cookbook, “Prinsessornas kokbok”, written by Jenny Åkerström-Söderström in 1929 where it was simply called “Green cake”.

Swedish recipes

February 23, 2012