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Swedish spring rhubarb? you’d be a fool not to

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Björn, a colleague of mine brought in a homemade chocolate roulade with coffee cream on Friday. Bringing cakes to work is sort of a rite of passage in Sweden. It means you belong. And everyone has to eat a piece; otherwise it means you wish a plague on their children and their children’s children. Something like that Read more » >>

Rob Hincks - Food

May 12, 2012

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

Raspberry mousse with honey thins

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Photo: www.znapshot.se / Per Erik Berglund

 

Raspberry mousse with honey thins
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Recipe type: Dessert
Author: Swedish national culinary team
Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hour 15 mins
Serves: 4-6
Let powdered sugar snow down over a generous pile of raspberries, snug in their homemade mousse tarts. Total elegance to finish off the dinner party!
Ingredients
  • Raspberry mousse:
  • 5dl (2¼ cups) raspberry purée
  • 1dl (½ cup) sugar
  • 2½ gelatine sheets (= 2½ teaspoon powdered)
  • 3¼dl (1½ cup) cream
  • 1 punnet fresh raspberries
  • Honey thins:
  • 50g (1¾ oz) butter
  • 2 egg whites
  • 1/2 dl (¼ cup) powdered sugar
  • 1½ tablespoon honey
  • 1/2 dl (¼ cup) plain flour
  • Lemon sponge cake:
  • 5 eggs
  • 3,6dl (1¾ cup) sugar
  • 1½dl (1¼ cup) cream
  • 100g (3½ oz) melted butter
  • 2 lemons, for zest
  • 2 teaspoons baking powder
  • 2,7dl (2¼ cups) plain flour
Instructions
Raspberry mousse:
  1. Begin by soaking the gelatine sheets.
  2. Bring half of the raspberry purée and the sugar to the boil. Add the gelatine then the rest of the raspberry purée.
  3. Lightly whisk the cream and stir it carefully into the purée mix. Pour the mixture into a ring or glass and refrigerate.
Honey thins:
  1. Begin by melting the butter. Combine the egg whites with the powdered sugar and honey. Carefully add the melted butter and then the flour.
  2. Spread a thin layer of batter on sandwich paper and shape your thins any way you want.
  3. Bake in the oven at 160°C/320°F for about 3 minutes.
Lemon cake:
  1. Beat the egg and sugar until fluffy. Carefully add the cream followed by the melted butter. Add the lemon zest and the remaining ingredients.
  2. Grease a cake pan and fill with the batter.
  3. Bake in the oven at 155°C/310°F for about 45 minutes.
Assembly:
  1. Cut or stencil out pieces of lemon sponge about 1cm-thick and the same diameter as the mousse ring or glass and put the mousse on them.
  2. Arrange fresh raspberries on top.
  3. Stick the honey thins onto the sides.
  4. Now you’re done. Make it extra fine by dusting with powdered sugar.
 
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Swedish recipes

December 31, 2011