Best thing about summer is all the green stuff like veggies fruits and berries we got loads of amazing dark cherries from Andreas grandparent thank you so much!! Here´s some easy tips of what to do with it all!!
Pancake!! After living in San Francisco we have decided that American pancakes have nothing on a buttery thin Swedish one this one I did with Oatlys chocolate milk fried in browned butter and served with a mix of all the summer berries and both whipped cream and pecan caramel ice cream because the combo reminds me of my childhood and still feel so unreasonably to muchy!!
Got so much to thank Elsa Beskow for so many beautiful summer memories with my grand mother so much inspiration for aesthetics and color and basically my choice of education THANK YOU!!
Im actually not a fan of salads but when its this crazy hot and when you put loads of good stuff together it´s OK this is salad from the garden burrata could die for burrata dark cherries olives leftovers of Andreas sourdough that makes the best crunch in the world when fried in loads of chili garlic and olive oil roasted almonds and a dressing of saffron browned butter and rosé pepper!! Mix veggies and fruits more in food kids it makes everything s much more fun to eat!!
Usually Im not a fan of either eating (unless its semla or tiramisu) or making (unless its pralines) dessert but since we had so beautiful berries I made a rhubarb pannacotta with vanilla cardamon that i topped with a crumble of burnt white chocolate and cherries!! Adding carmon to rhubarb makes its so much more exciting and the creamy dessert really needs the crunchiness from the white chocolate crumble!! Always think about contrast in flavor and texture!!
Rhubarb pannacotta with white chocolate and cardamon (6 port):
5 dl cream
75g white chocolate
3 arks of gelatine
4 msk rhubarb lemonade
1 msk of cardamon
Cherries for garnish
25 g white chocolate for crumble
Soak the gelatine in cold water. bring cream to boil and add the chocolate. Add the gelatine, lemonade and cardamon. Pour into glasses and chill for several hours.
Chop the rest of the chocolate in to smaller pieces and grill in the oven at 200c until it gets color. Chop again in to smaller pieces. Decorate the pannacotta with the brunt crumble and cherries right before serving!!