A spruce

Spruce shoot syrup

  • 40 g fresh spruce shoots
  • 200 g unrefined cane sugar
  • 200 g water
Dissolve the sugar in the water. Add spruce shoots and heat to 132 °C. Strain the spruce shoots quickly before the syrup cools and thickens.

Brown butter ice cream

  • 1.1 kg milk
  • 200 g brown butter
  • 240 g egg yolks
  • 400 g sugar
  • 1 gelatine leaf
  • 120 g glucose
Heat the milk with the glucose. Swell the gelatine in water and add to the hot milk. Combine the egg yolks with sugar, add warm milk carefully to the egg mixture, and heat to 78 °C. Add the brown butter and cool the mixture quickly over an ice-water bath. Pour the ice cream mixture into a Pacojet container or an ice cream machine.

Sweet soil

  • 50 g wheat flour
  • 50 g sugar
  • 50 g butter
  • 7 g hay ash
Combine the softened butter, sugar and flour into a smooth mixture. Divide the mixture into two parts. Add the hay ash to one portion. Roll both portions into a 0.5–cm thick layer on a silicone mat. Bake at 150 °C for 13 minutes. Let cool and crush in a cutter.