Photo: Jakob Fridholm/imagebank.sweden.se
Cream pudding on chokeberry jam, apple tart and nut toffee.
: Gustav Trägårdh
: Dessert
: 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
- ½dl (¼ cup) cream
Instructions
Cream pudding:
- Bring the cream to the boil, mix in the remaining ingredients and pour into 10 individual molds. Cool!
Apple tart:
- Bring the apple wedges and sugar to the boil.
- Chip 2 puff pastry sheets with a fork, brush with egg and blind bake at 150°C/300°F for 10 min.
- Pour over apple mixture and bake at 180°C/355°F for another 20 minutes. Cool and cut into portions.
Nut toffee:
- Boil one can of condensed milk in water for 2 hours. Cool and mix in the roasted mixed nuts.
Serve:
- Mix the apple puree and cream and fill the siphon. Charge with two cartridges, shake and serve chilled.
- Top the pudding with 2dl (1 cup) chokeberry jam.
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.
