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Sofiero Palace Restaurant Recipes - Helsingborg, Sweden PDF Print E-mail
Written by Debra C. Argen   

Chef Marcus Nemrin, Sofiero Palace Restaurant, Helsingborg, Sweden - Photo: Mat & Vänner, David Back, SwedenChef Marcus Nemrin of Sofiero Palace Restaurant  (Sofiero Slottsrestaurang) in Helsingborg, Sweden graciously shares his delicious recipe for Chocolate Coated Almond Mousse with Sea Buckthorn Sorbet.

 

 

Chocolate Coated Almond Mousse with Sea Buckthorn Sorbet
Photo: Mat & Vänner, David Back, Sweden

Chocolate Coated Almond Mousse with Sea Buckthorn Sorbet
Recipe for 4 persons

Almond Mousse

Ingredients:

50

Grams (1.76 ounces)

Sugar

50

Grams (1.76 ounces)

Almonds

104

Ml (3.5 ounces)

Milk

26

Ml (0.88 ounces)

Full fat cream

¼

Vanilla bean

1

Teaspoon

Almond oil

30

Grams (1 ounce)

Egg yolk

2

Grams (1/2 teaspoon)

Unflavored gelatin (soaked)

104

Ml (3.5 ounces)

Whipped cream

Melted chocolate for coating

Method: Let the milk, cream, vanilla, almond oil, and the almonds boil for 2-3 minutes. Let the sugar caramelize in a saucepan, add the melted sugar to the boiling almond milk and let the mixture boil until the sugar has been dissolved.

Whip the egg yolk for a few minutes, and then slowly add a small amount of the boiling milk while continuing to stir. Add the egg yolk mixture back to the remaining milk in the pot and whip over medium heat until the liquid reaches 85° C (185° F). Add the gelatin and immediately pour through a strainer into a bowl. Gently mix in the whipped cream, and pour into individual molds. Freeze for a few hours and then cover with the outside with melted chocolate.

Sea Buckthorn Sorbet

Ingredients:

209

Ml (7 ounces)

Sugar Syrup (simple syrup)

200

Grams (7 ounces)

Sea Buckthorns

125

Ml (4.2 ounces)

Water

Method: Blend the ingredients in a mixer, strain, and freeze in an ice cream maker.

Sea Buckthorn Jello

200

Grams (7 ounces)

Sea Buckthorns

112

Ml (3.8 ounce)

Sugar Syrup (simple syrup)

½

Lemon, juiced

4

Grams (3/4 teaspoon)

Unflavored gelatin (soaked)

Method: Blend the sea buckthorns and the syrup, and then add the lemon juice. Bring the mixture to a boil, and skim the surface of foam. Add the gelatin, pour into a pan, and let chill. Cut into shapes when firm.

The Chefs of Sofiero Palace Restaurant, Helsingborg, Sweden
The Chefs of Sofiero Palace Restaurant
Photo: Mat & Vänner, David Back, Sweden

Read other articles on Sofiero Palace Restaurant (Sofiero Slottsrestaurang) in the Restaurants section and also Chefs' Recipes in Swedish.

Sofiero Palace Restaurant, Helsingborg, Sweden
Sofiero Palace Restaurant (Sofiero Slottsrestaurang)
250 19 Helsingborg, Sweden
Telephone:       +46 42-14-0440  
www.SofieroSlottsRestaurang.se

Read other articles on Skåne in the Destinations, Hotels and Resorts, Restaurants, Chefs' Recipes, Arts and Antiques, Spas, and Gastronomy sections.

Read other articles on Sweden in the Destinations, Hotels and Resorts, Restaurants, Chefs Recipes, Gastronomy, and Travel News - Sweden a Green Destination sections.

For information on Sweden, please visit the websites: www.VisitSweden.com, www.Skane.com, www.Malmo.se, and www.Helsingborg.se.

For information on SAS Airlines, please visit the website: www.FlySAS.com.

© September 2008. Luxury Experience. www.LuxuryExperience.com All rights reserved.

 
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