Dessert “Think Green”

Sorrel and spruce shoot sorbet

200 g green apple
juice juice of 1 lemon
gelatine
glucose
handful of sorrel
handful of fresh spruce shoots

Juice the apples with a juicer and add the lemon juice. Take some juice, melt the gelatine and glucose in it and add to the rest of the juice later. Pour the juice into a Pacojet beaker, add the spruce shoots and sorrel and freeze.

Wild apple mousse
250 g sugar
250 g egg whites
400 g very sour wild apples
95 g whipped cream
95 g milk
20 g starch
120 g egg yolks
3 sheets of gelatine

Whip the sugar and egg whites into a stiff mixture. Juice the wild apples in a juicer. Mix the milk and cream, but make sure to set some cold milk aside to melt the starch in. Add the wild apple juice and the starch-milk mix to the milk and cream. Heat over low heat for 4–5 minutes, then add the egg yolks. Finally add the melted gelatine. Stir the whipped egg whites and the heated mixture together.

Gooseberry compote

3 dl gooseberries
0.5 l water
1 dl sugar
0.5 vanilla pod

Bring the water, sugar and vanilla pod to the boil and remove from heat. Let the syrup cool down to about 60 degrees and then add the gooseberries. Let the compote sit for at least a week before eating.

Green strawberry gel

2 dl green strawberries
10 g sugar
6 g agar

Juice the strawberries using a centrifugal juicer. Add sugar to the juice and bring it to the boil. Add the agar and let the mixture boil for a few more seconds. Let the mass harden. Then put the hardened mass into a blender and mix until smooth.

Spruce shoot syrup meringue

50 g egg whites
100 g spruce shoot syrup

Whip the egg whites into a stiff mixture with syrup. Put the whipped egg whites into a pastry bag and make small dots on parchment paper. Bake at 85 °C. Serve all the dessert components with a garnish of wood sorrel.