Johnny Krogsboll

non-lactose raspberry parfait with hazelnuts

CL=1/TL=4 – time to make= 30 min + 5 hours in refrigerator; (4-6 portions)

What you need: 5 dl vanilla ice-cream (non-lactose) 250 gram frozen raspberry 6 egg – separate withe and the yolk, save the egg-white to do some meringue 1 dl plain sugar 1 dl almonds without skin The garnish; fresh or frozen mixed berries, I prefer fresh!

How to ?

1. Take the ice crème out of the freezer, await for the ice crème to become soft and easy to stir in,
2. Take the frozen berries out of the freezer too
3. Whisk egg yolks and sugar until fluffy
4. Mix in the melted ice cream, almonds and raspberries. Turning the mix around with a plastic spoon.
5. Line a 2-liter loaf tin with clingfilm.
6. Pour in batter and place the shape covered in the freezer for 4-5 hours.
7. Serve with mixed berries.
8. Enjoy together with some sweet desert wine – sweet champagne/cava or some lemonade

After-8 Chocolate mouse with white chocolate & strawberry topping

CL=1/TL=4 – time to make= 30 min + 5 hours in refrigerator; (6 portions)

1. Put the 6 After-8 plates in the refrigerator
2. Melt the chocolate over a hot water bath, careful so the chocolate do not turn into a hard ball
3. Stir in the yolks
4. Whip the cream , mix with a tea spoon of vanilla sucker, should be firm
5. Stir gently the whipped cream into the chocolate/yolk mix, go easy – you want to keep the “air” in the whipped cream
6. Divide the chocolate mouse into nice serving glass or cups
7. Chop the After-8 plates in very thin stripes, keep each plate separate, 1 chopped plate per portion
8. press the After-8 chopped striped plates in the center of the each glass/cup – do not press it all the way to the bottom 
9. Place the glasses / cups into the refrigerator for min 5 hours
10. Take out the chocolate mouse 15 min before serving
11. Make a thin layer of grated white chocolate and top with 2 strawberries
12. Ready to serve – enjoy, my guests did.

Pain Bagna CL=1/TL=4 – time to make=2-2,5 hours;

1. Bring out all the ingredients, I use small buckets or plates
2. Add the water and yeast in the a big bucket and mix, (I use a Food Preparation – Kitchen Machine)
3. Add everything apart from the bread / all-purpose flour and mix so it becomes one body
4. Add the bread/All-purpose flour, you might not need it all, you should add so it becomes one body and feels sticky and “wet”, I keep the food preparation machine on for about 4-5 min  – save the rest of the flour for later
5. Now it is time for the bread to rest and the yeast to go to work, cover the bucket with a kitchen towel that you run under hot water – twist the towel so that most of the water is removed from the towel, it just need to be moist when covering the bucket. Now let the bucket with your bread rest for 1,5 hours (I put is somewhere warm, like on the heated floor in the bath room) – dont forget to cover the bucket with the moist towel.
6. Now (1,5 hours later) pull out the dough on the kitchen table and work it gently. It might be sticky, then add small amount of the flour that you saved.
7. Divide into the number of breads that you like to have, I normally make 8 and then length of my hand, that is a good size for lunch or breakfast
8. Shape the breads your way and put them onto a baking tray covered with oven paper
9. Cover the bread with a moist kitchen towel again, let it rest for 30-40 min
10. Start the oven, temperature is 225 Celsius
11. After 30-40 min it is time to bake the bread, I sometimes paint the bread with water, you do not have to
12. Put the baking tray into the oven, in the middle of the oven
13. Bake for 14-16 min, remove when you like the colour of your bread, knock on the bread to hear if it is solid, then they are ready.
14. Let the bread rest on a baking plate with bars

The end result;

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