False waffle served with ice cream, arctic blackberry sorbet and sea salt


For 8 people


  • White sourdough bread
  • Butter
  • Salt flakes
  • 1 kg arctic blackberry puree
  • 650 g molasses
  • 300 g water
  • 540 g sugar
  • 100 g glucose
  • 750 g milk
  • 750 g cream
  • 240 g egg yolks
  • 500 g powdered sugar
  • 100 g butter



False waffle

Remove the soft centre from the bread, and cut into slices. Chop up a little of the centre to form breadcrumbs. Set aside. Fry the bread slices with a lot of butter until the bread is browned and crispy. Salt this Baltic bread with some salt flakes.


Arctic blackberry sorbet

Boil the water with the sugar and glucose in a saucepan. Let this syrup cool. Then weigh out 650 g and mix with the blackberry puree. Place in an ice-cream maker.


Ice cream

Boil the milk with the cream in a large saucepan. Beat the egg yolks with the sugar in a bowl, and whisk in the milk and cream mixture. Whisk and put back in the saucepan. Bring to a simmer at a temperature of 84°C, then strain immediately. Place in an ice-cream maker.


Brown butter

Fry the butter until it is brown and has a hazelnut smell. Filter the butter.



To make sure the bread slices stay in place on the plate, place a few breadcrumbs underneath it. Arrange cream and sorbet on top. Sprinkle the plates with hazelnut butter and serve immediately.


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