Razwadi Phirni

[vc_row][vc_column][vc_row_inner][vc_column_inner width=”1/4″][vc_column_text] per serving 50g rice 250ml milk 1 pinch saffron 25g cashew nuts 10g pistachios 10g almonds 1 silver leaf edible 2g cardamoms [/vc_column_text][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text] Clean, wash, and soak the rice in 125ml of water for 20 minutes, then drain and coarsely grind the grains. Thinly slice the pistachios and almonds. Remove the green

Warm apple tart Tatin

[vc_row][vc_column][vc_row_inner][vc_column_inner width=”1/4″][vc_column_text] per serving 6 green apples 100g caster sugar 100g puff pastry [/vc_column_text][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text] Serves 4 Spread 100g of unsalted butter evenly over a Tatin pan. Sprinkle caster sugar over the butter Peel, core, and slice the apples. Fan the slices out over the butter and sugar to fill the area. Roll out the

Kokkedal Castle pastry

[vc_row][vc_column][vc_row_inner][vc_column_inner width=”1/4″][vc_column_text] per serving Viennoiserie pastry 1 egg 20g dry yeast 100 g marzipan vanilla crème 200ml milk 25g sugar 1 egg yolk 15g cornflour 1⁄2 vanilla pod Danish macaroons 50g marzipan 100 g sugar 1 egg white marinated prunes 20-30 prunes 1tsp cinnamon egg wash for glazing Ssliced hazelnuts [/vc_column_text][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text] Combine the egg

Table’s Pop

[vc_row][vc_column][vc_row_inner][vc_column_inner width=”1/4″][vc_column_text] per serving popsicles 650ml coconut cream 250ml coconut milk 20g chia seeds 4 raspberries 4 popsicle sticks garnishes strawberries raspberries blueberries chocolate syrup [/vc_column_text][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text] Simmer all the popsicle ingredients with 100ml of water over a low heat, stirring continuously, until they are evenly mixed. Take off the heat and let the mixture

Anisette sphere with quinoa crackling and mixed berries

[vc_row][vc_column][vc_row_inner][vc_column_inner width=”1/4″][vc_column_text] per serving anise parfait juice of half a lemon 4 egg yolks, 40ml anisette liqueur 1 leaf gelatine 300ml double cream crackling 70g inverted sugar (gold) 30g glucose 30g anise 2g crystallised anise powder 200ml condensed milk 100g cornflour blackberry juice 300g blackberries 100g glucose 40g raspberries 175ml blackberry liqueur, chilled quinoa crackling

Three-chocolate mousse

[vc_row][vc_column][vc_row_inner][vc_column_inner width=”1/4″][vc_column_text] per serving 115g dark chocolate, ideally Java Grand Cru 64% 130g milk chocolate, ideally Jivara 40% 130g white chocolate, ideally Satin Barry 38% 280ml full fat milk 3 egg yolks 25g caster sugar 50g feuillantine (flaked puff pastry) 50g praline paste 1 leaf gelatine 1⁄2 vanilla pod 530g whipped cream dark chocolate shavings