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.