"Nordic Harvest - Plated Dessert"

Hey pastry chefs!
Today, I'm thrilled to share with you my experience creating a delightful Danish plated dessert using only local ingredients during my stay in Copenhagen. This plated dessert recipe highlights unique Danish flavors and ingredients, while also showcasing my culinary skills.

During my week-long stay in Copenhagen, I explored the local markets, supermarkets, and restaurants to find inspiration for my dish. I knew I wanted to create a plated dessert that would showcase Denmark's unique culinary culture, and highlight local ingredients.

After visiting Netto, one of Copenhagen's local supermarkets, I chose skyr, white chocolate, and the famous Danish rye bread as the main ingredients for my plated dessert. To add more flavor and texture, I also visited the local market to find the freshest in-season Danish apples.

I didn't have access to a fully-equipped kitchen, as I was staying in an Airbnb with limited tools. But with my creativity and determination, I was able to create a beautiful and delicious plated dessert that captured the essence of Danish cuisine.

If you're up for a culinary challenge, I encourage you to try this Danish plated dessert recipe at home. Experiment with local ingredients and get creative with your plating techniques to make it your own. I promise, this Danish plated dessert will not disappoint.

"Nordic Harvest - Plated Dessert"

Whipped yogurt ganache
3g Gelatin + 15g Cold Water
350g Double/Heavy Cream
120g White Chocolate
80g Skyr yogurt

1. Bloom the gelatin in cold water.

2. Add the cream to a pan and bring it to a gentle simmer.

3. Meanwhile add the white chocolate, skyr yogurt and melted gelatin to a jug.

4. Pour over the hot cream and blend. Pour it into a bowl and cover and chill overnight. Do not skip this.

5. Whisk to soft peaks and place into an airtight container. Keep an eye on it so you don't over whip it.

Poached apple in herbal tea
2 apples, peeled, halved, cored, cut into quarters (I used Danish apples)
2 tablespoons fresh lemon juice
500g water
5g of herbal tea (Mine had: Lemongrass, apple pieces, pineapple chunks, calendulaflower, lemon peel, strawberry pieces, licorice root)
60g sugar

1. Begin by preparing the apples. Peel them and cut them into quarters. Remove the core from each quarter.

2. In a medium-sized saucepan, add the water and herbal tea. Bring the water to a boil and let the tea steep for 5 minutes.

3. After 5 minutes, remove the tea from the heat and strain it through a fine-mesh strainer to remove any solids.

4. Return the tea to the saucepan and add the sugar. Stir until the sugar is completely dissolved.

5. Add the lemon juice to the tea mixture and stir to combine.

6. Carefully add the apple quarters to the saucepan, making sure they are completely submerged in the tea mixture.

7. Bring the tea mixture to a simmer and cook for 10-15 minutes, or until the apples are tender when pierced with a fork.

8. Remove the saucepan from the heat and allow the apples to cool in the poaching liquid.

9. Once cooled, remove the apples from the poaching liquid and transfer them to a container.

10. Once the poached apples have cooled in the poaching liquid, carefully remove them from the saucepan and transfer them to a separate container.

11. Bring the poaching liquid to a boil again and let it reduce by half. Allow the liquid to cool down, then use half of it to store the poached apples.

Apple herbal tea jelly
300g of poaching liquid from the apples
6g gelatine powder 200 bloom
30g water for the gelatine

1. Rehydrate the gelatine powder in water for 5 minutes.

2. Heat the poaching liquid until it begins to simmer, then remove it from the heat.

3. Add the bloomed gelatine mass to the poaching liquid and stir until dissolved.

4. Strain the mixture and pour it into a mold or container.

5. Chill the jelly for at least 2 hours until set.

6. Serve the jelly alongside the poached apples.

PS. You can use agar agar to make this recipe vegan/vegetarian-friendly. Simply substitute the gelatine with 3g of agar agar.

Rye bread crumbs
100g rye bread, cut into small pieces
10g brown sugar
10g butter, melted
1/2 tsp cinnamon
1/4 tsp ground cardamom

1. Preheat your oven to 160°C (320°F).

2. Spread the rye bread pieces in a single layer on a baking sheet.

3. Bake the rye bread pieces in the oven for about 15-20 minutes or until they are completely dry and crispy.

4. Once the rye bread pieces are dry and crispy, remove them from the oven and let them cool.

5. In a small bowl, mix the brown sugar, melted butter, cinnamon, and cardamom until well combined.

6. Add the cooled rye bread pieces to the bowl with the spice mixture and toss to coat evenly.

7. Once the rye bread pieces are coated in the spice mixture, transfer them back to the baking sheet and bake for an additional 5-10 minutes or until they are golden brown and fragrant.

8. Remove the rye bread crumbs from the oven and let them cool completely.

9. Once cooled, store the rye bread crumbs in an airtight container until ready to use.
   

For plating:
Fresh apple
Dill

Plating:

1. Using a spoon, create a quenelle of whipped skyr ganache and place it on the side of the plate.

2. Arrange a few pieces of poached apple around the ganache.

3. Add some rye bread crumbs and apple herbal tea jelly close to the poached apple.

4. Garnish with thinly sliced fresh apple and a sprig of dill for added freshness.

5. Just before serving, pour some of the poaching liquid from the apples over the top of the dessert to add moisture and flavor.

Find full video here: https://youtube.com/shorts/BAbCbZp3SOg