A recipe from Mathias DAHLGREN - Bocuse d'Or 1997
Catégorie : Dessert
Niveau : Medium
Temps de préparation : minutes
For 8 people
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.
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.
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.