Turku Menu 2019 - Kaskis: Yoghurt and rowanberry sherbet
Time required: Several hours
Ville Kinnunen and Joonas Kallio from Kaskis, which was in third place in the Turku Menu 2019 competition, prepared a dessert of yoghurt and rowanberry sherbet with white chocolate namelaka, white chocolate crystals, and rowanberry and cream cheese creme.
PLEASE NOTE! The recipe was made by top-level chefs for restaurant conditions. It is extremely demanding, some ingredients are difficult to acquire, seasoning has been left to the sense of taste, and many ingredients are marked in grams in order to achieve perfect accuracy. In addition, the recipe may include too much of some components compared to what is necessary for a portion, because in a restaurant kitchen the components do not need to be used at the same pace. However, the recipe provides an interesting view of the operating principles of a restaurant kitchen, and the most enterprising readers can try to prepare a top-level restaurant dish at home.
600 g water
333 g sugar
150 g glucose
9 g sheets of gelatine
120 g crème fraîche
350 g Turkish yogurt
100 g buttermilk
40 g rowanberry purée (rowanberries mashed in a blender and strained)
Heat the water, sugar, and glucose. Soak the gelatine sheets in cold water, and then melt them into the heated mixture, and allow to cool. Mix the other ingredients into the syrup and use an ice cream maker to make into ice cream.
White chocolate crystal
800 g sugar
200 g water
400 g white chocolate
4 g salt
Heat the water and sugar to 140 degrees and mix into the white chocolate and salt with a wire whisk. Once cooled, mix some pollen into the crystal.
Roasted white chocolate namelaka
250 g milk
25 g glucose
25 g honey
15 g gelatine
650 g roasted white chocolate
500 g cold whipping cream
Heat the milk, glucose, and honey. Soak the gelatine sheets in cold water, and then melt them into the mixture. Mix in with the chocolate using a stick blender, and finally add the cold cream, all the time mixing with a stick blender. Strain.
Rowanberry and cream cheese creme
150 g Philadelphia cream cheese
100 g crème fraîche
50 g Turkish yogurt
fir twig syrup
Mix together the cream cheese, crème fraîche, and yogurt. Season with the powdered sugar, fir twig syrup, and rowanberry syrup according to your taste. Beat into a froth.
Compile the portion according to the picture or in the way you wish.
Check out other recipes from Karu for Turku Menu 2019 competition:
- Turku Menu 2019 - Karu: Whitefish of the Rising Sun
- Turku Menu 2019 - Karu: The duck flew to the east
- Turku Menu 2019 - Karu: Many kinds of berries
Check out other recipes from Göran for Turku Menu 2019 competition:
- Turku Menu 2019 - Ravintola Göran: Whitefish and boletus
- Turku Menu 2019 - Ravintola Göran: Duck three ways, beetroot, and redcurrant sauce
- Turku Menu 2019 - Ravintola Göran: Sea buckthorn, white chocolate, and meringue