Tag archives for restaurangakademin

Chocolate balls with coconut

Photo: Jakob Fridholm/imagebank.sweden.se

 

Chocolate balls with coconut
Pastry
10
 

Ingredients
  • 150g (5¼ oz) butter at room temperature
  • 2dl (1 cup) sugar
  • 1½ teaspoons vanilla sugar
  • 3½dl (1½ cups) rolled oats
  • 4 tablespoons cocoa powder
  • 3 tablespoons cold brewed coffee
  • 2dl (1 cup) shredded coconut

Instructions
  1. Mix all the ingredients together except the coconut.
  2. Roll into balls and then roll the balls in the coconut.
  3. Chill in the fridge before serving.

Melon salad with raspberries and melon sorbet

Photo: Jakob Fridholm/imagebank.sweden.se

 

Melon salad with raspberries and melon sorbet
Dessert
10
 

Ingredients
Melon salad:
  • 1 honeydew melon
  • 1 Galia melon
  • 30-40 fresh raspberries
  • 1dl (½ cup= dry frozen raspberries
Melon sorbet:
  • 1kg (2,2 lbs) mixed melon flesh of galia och honeydew
  • 2dl (1 cup) raw sugar
  • juice of 1 lemon
  • 4 tablespoons melon liqeour

Instructions
Melon salad:
  1. Scoop with a melon baller melon balls out of the honeydew and Galia melon.
  2. Save the excess meat.
Melon sorbet:
  1. Blend all the ingredients and run it in the ice cream mashine.
Presentation:
  1. Serve with the fresh and dry frozen raspberries. Garnish with white chocolate and caramellized pecan nuts.

Sea buckthorn curd with raspberries

Photo: Jakob Fridholm/imagebank.sweden.se

 

Sea buckthorn curd with raspberries
Dessert, Pastry
10
 

Ingredients
  • 1dl (½ cup) Sea buckthorn purée
  • 3 eggs
  • 120g (4¼ oz) sugar
  • 150g (5¼ oz) butter

Instructions
  1. Bring the purée, sugar and egg to the boil during constant whisking.
  2. Pour in a blender and blend with the butter and chill.
  3. Serve in a mini tartelette pastry and top with fresh raspberries.

Blueberry ”pie” with almond crumble and vanilla cream

Photo: Jakob Fridholm/imagebank.sweden.se

 

Blueberry ”pie” with almond crumble and vanilla cream
Dessert
10
 

Ingredients
  • 5dl (2 cups) of fresh or frozen blueberries
Almond crumble:
  • 20 g (¾ oz) crushed almonds
  • 20 g (¾ oz) butter
  • 20 g (¾ oz) flour
  • 25 g (1 oz) sugar
  • 2 g salt
Vanilla cream:
  • 1½dl (0,6 cup) sugar
  • 5 egg yolks
  • 5dl (2 cups) milk
  • 1 vanilla bean, split and scraped
  • 3 tablespoons corn flour
  • 2dl (1 cup) whipped cream

Instructions
Almond crumble:
  1. Mix all ingredients together and spread like crumbles on a trey.
  2. Bake golden brown in the oven at 175°C/350°F for about 10 min.
Vanilla cream:
  1. Boil the milk and vanilla and let it steep for about 10 minutes.
  2. Whisk egg yolk, sugar and corn starch.
  3. Strain the vanilla milk on top of the eggs and boil while whipping vigorously for about 20 seconds.
  4. Pour into bowl and let cool in refrigerator.
  5. Fold in the whipped cream.
Presentation:
  1. Serve in a glass or a serving cup as shown.

Butterscotch snap cookies

Photo: Jakob Fridholm/imagebank.sweden.se

 

Butterscotch snap cookies
Pastry
40 pcs
 

Ingredients
  • 200g (7 oz) butter
  • 2dl (1 cup) sugar
  • 2 teaspoons baking powder
  • 1½ teaspoons vanilla sugar
  • 2 teaspoons syrup
  • 310g (11 oz) flour

Instructions
  1. Mix all the ingredients to a smooth dough and make into 4 long logs.
  2. Place on greased or parchment-lined baking sheets.
  3. Bake on the center oven rack for 18-20 min at 175°C/350°F.
  4. Cut each lenght into 10 diagonal slices while still warm.