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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

Meringue cake with berries and whipped vanilla cream

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Photo: Jakob Fridholm/Image Bank Sweden

 

Meringue cake with berries and whipped vanilla cream
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Recipe type: Dessert
Author: Jesper Johansson, Grythytte Akademi
Serves: 10
Ingredients
  • Cake:
  • 175°C/350°F oven
  • 75g (2¾ oz) butter
  • 2dl (1 cup) powdered sugar
  • 5 egg (yolks
  • 1½dl (¾ cup) flour
  • 1½ teaspoons baking powder
  • 4 tablespoons milk
  • Meringue:
  • 5 egg whites
  • 180g (6¼ oz) caster sugar
  • Vanilla cream:
  • 1 vanilla pod
  • 3dl (1½ cups) whipping cream
  • Berries:
  • 1/2dl (¼ cup) red currants
  • 1/2dl (¼ cup) raspberries
  • 1/2dl (¼ cup) gooseberries
  • 1/2dl (¼ cup) black currants
  • 1/2dl (¼ cup) granulated sugar
  • grated zest of one lemon
Instructions
Meringue cake:
  1. Stir the butter and sugar fluffy. Add the yolks, one at a time.
  2. Mix flour with baking powder. Stir in the flour and milk.
  3. Spread batter in a pan, lined with parchment paper.
  4. Beat the whites to lightweight foam, mix in the sugar a little at the time and whisk for a few minutes to a stable foam.
  5. Spread meringue over the batter a bit uneven in shape.
  6. Bake in the middle or lower part of oven for 20 minutes. Allow cake to cool, remove paper and cut into pieces.
Vanilla cream:
  1. Split and scrape out the vanilla seeds from the vanilla pod and mix with the cream, whisk to foam.
Berries:
  1. Stir sugar with the berries until sugar has melted, turn in lemon zest.
  2. Arrange with vanilla cream and lingonberry berries as shown.
 
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Swedish recipes

November 21, 2011

Mini-Gino

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Photo:www.znapshot.se/Per Erik Berglund

 

Mini-Gino – raspberries on chocolate cookies
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Recipe type: Dessert
Author: Swedish national culinary team
Prep time: 30 mins
Cook time: 6 mins
Total time: 36 mins
Serves: 25 cookies
A classic Stockholm dessert, created at the city’s PA&Co restaurant, downsized to a petit four with a summer flavour.
Ingredients
  • 50g butter
  • 1dl powdered sugar
  • 1 pinch salt
  • 1/2 egg
  • 2 teaspoons cacao
  • 2dl flour
  • 25 raspberries
  • 100g white chocolate
Instructions
  1. Combine butter and sugar, then salt, egg, cacao and flour. Roll the dough to the thickness of a banana. Cut into 1½ cm-thick slices and place on a baking tray lined with oven paper. Using your thumb, make a pit in the middle.
  2. Bake at 200°C/400°F for 6 minutes. Remove the tray and pop a raspberry on each cookie.
  3. Cluster the cookies so they are close together and grate white chocolate generously over them. With oven on grill setting, gratinate for about 3 minutes.
Tips:
  1. Knead the dough just enough to combine the ingredients; too much will make the cookies tough.
  2. Keep a close eye on the cookies at the end so the chocolate doesn’t burn.
 
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Swedish recipes

September 22, 2011

Sea buckthorn curd with cookie crumble

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Sea buckthorn curd with cookie crumble

Photo: Jakob Fridholm/Image Bank Sweden

The sea buckthorn can be found on Sweden’s more barren coast line, and the taste is similar to passion fruit.  The sea buckthorn is in season in Sweden in September and October.

Sea buckthorn curd with cookie crumble
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Recipe type: Dessert
Author: Restaurangakademin Stockholm
Serves: 10
Ingredients
  • Sea buckthorn curd :
  • 1dl (½ cup) Sea buckthorn purée
  • 2 eggs
  • 120g (4¼ oz) sugar
  • 150g (5¼ oz) butter
  • Cookie crumble:
  • 50g (1¾ oz) butter
  • 75g (1½ oz) sugar
  • 60g (2 oz) flour
  • 2 teaspoons ground cardamom
Instructions
Sea buckthorn curd:
  1. Bring the purée, sugar and egg to boil during constant whisking.
  2. Pour in a blender and blend with the butter and chill.
Cookie crumble:
  1. Mix all ingredients into a dough.
  2. Make into smaller pieces and bake for about 10 min on 175°C/350°F until golden.
  3. Serve with fresh raspberries.
 
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The recipe is created by Restaurangakademin Stockholm for The Swedish Embassies and Consulates.

Swedish recipes

June 23, 2011