Rasmus Kofoed stands out as one of the indisputable leaders of new Nordic cuisine, proven by his triple success in the Bocuse d’Or. Today he comes to the pages of so good #17 to show some of his dessert innovations. Like the rest of his cuisine, the sweet side also connects with the wildest part of the plant world. A good example of this is this dessert, “Walk in the Forest”, with a woordruff, white chocolate, wood sorrel, and prune tree base.
‘A dish inspired by the wild herbs, colors, shapes and shadows that you meet in the forest.’
Get more recipes at so good.. #17 
“Walk in the Forest”- Wood Sorrel & Woodruff
cream with woodruff & white chocolate
- 500 g cream
- 60 g sugar
- 3 pieces of gelatin
- 30 g white chocolate
- 3 g dried woodruff powder
Slowly heat the cream & sugar. Strain the gelatin and add it to the chocolate
with the woodruff powder. Stir until well incorporated and then strain and
place in the fridge to chill.
woodruff gel
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- 500 g water
- 60 g sugar
- 75 g blanched woodruff
Blend woodruff with sugar & water, strain the liquid though a fine cloth and
add 1 piece of gelatin per 100g of liquid.
wood sorrel water
- 250 g ice cold water
- 35 g sugar
- 60 g wood sorrel tops
Blend sugar & wood sorrel with ice cold water, for 7 min. Strain the liquid
through a fine cloth, place in molds and freeze.
crispy prune trees
- 250 g prunes
- 360 g water
- 50 g sugar
- 40 g isomalt
- 10 g glucose
Blend all ingredients in a thermomix into a fine puree. Pass through a sieve
and place in a piping bag. Pipe the mixture into tree-like shapes & bake at
105C for 70 minutes, until crispy.
You will also find this two recipes in so good #17
Get more recipes at so good.. #17
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