-Fresh strawberries: wash quick under cold water then trim off the green roots and reserve delicately between cloths in the fridge, for service dispose 7 whole berries on the plat as show.
-koldskål: 20 pasteurized eggs yokes, 700 g of sugar, 5g of vanilla powder, 2 liter of kenemilk, 1 liter tykmilk, 1 lemon & 1 orange jus and zest, 5g of xantana, 15g of E300 mix with 15g water.
Wisk eggs, sugar, vanilla to ticks consistency then whisk in the citrus jus, zest, tykmilk, kenemilk, finish by blinding in the xantana and E300. Then reserve in plastic contender in the fridge until needed. For service, dress on the plat first (around 1 dl).
-Chocolate sorbet: 5 l water, 1250g sugar 350g glucose, 900g cocoa powder, 850g chocolate (71%), 15 sheet gelatin.
Bring to boiling point water, sugar, glucose, cocoa powder, and then whisk in the dark chocolate, finish blinding in the soaked gelatin. Reserve in Paco-jet cups and freeze.
-Swedish chocolate biscuit & crumble: 1 kg tempered butter, 850 g of sugar, 500 g of brown syrup, 250 g of cacao powder, 1,2 kg of flour tipo 00, 10 g of Natron, 12 g of vanilla powder.
Mix every thing together forming a homogenous mass, then diverse the mass in a gastro tray, lay down with cling film, and set in the fridge, when set portion the dough in the large way, at 1 cm tick, forming long rectangles Ruben, then dress the biscuit Ruben whole flat down on baking tray lay down with baking paper, now with a fork print the dough in that way IIIIIIIIIIIIIIIIIIIIII, then bake at 180 degrees for 15 min, then will warm with knifes portion the biscuit, as show, 3 stk / portion.
-For the crumble, use the same recipes just bake bigger peaces, then when cold blind fin and reserve in to plastic contender with silicasec until needed.
-Pluck mint: As say.