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.
Serving
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.
