The End Rasmus Kofoed Geranium

THE END • RASMUS KOFOED

»LINCHPIN.CLUB FEAT. GRAND CHEFS« It’s definitely brave to combine white chocolate and liquorice in one dish. But you don’t have to worry about, Rasmus Kofoed is a knowledgeable artist of cookery. With his kitchen style, he has already catapulted his restaurant GERANIUM to one of the worlds best of the international gastronomical scene. So, relax and just take the challenge…

THOUGHTFULNESS CAN BE TASTED

»Geranium is a lucid, light and dynamic kitchen. Our mission is to create meals that involve all our senses – restores, challenges and enriches.«

»Dynamic means force and stands for the living formative forces of nature. These forces are not visible, but their biologic ›footprints‹ are. The effects can be seen if one learns to observe and understand the connections between the formative forces and the physical matter of all organisms.«
//quote: Geranium website

THE RECIPE

[BY RASMUS KOFOED]

CRÈME ANGLAISE

INGREDIENTS

500g

500g

170g

200g

milk

cream

sugar

egg yolks

METHOD

1

Boil the milk and the cream, then remove from the heat.

2

In a separate bowl whisk the yolks with the sugar.

3

Pour the hot liquid slowly to the yolks, while whisking.

4

Return the mix to the heat and cook until 83°C.

5

Thereafter, allow to chill over ice.

SKULL SHELL

INGREDIENTS

250g

10g

cocoa butter

liquorice powder

METHOD

1

Melt together all ingredients.

2

Use this mixture to coat the molds. Then set in the fridge.

LIQUORICE MOUSSE | PART I

INGREDIENTS

500g

25g

30g

5 sheets

a touch of

Crème Anglaise

liquorice powder

white chocolate [melted]

gelatine

salt

METHOD

1

Melt the gelatine, chocolate and liquorice powder into the crème anglaise and keep at approximately 15°C.

LIQUORICE MOUSSE | PART II

INGREDIENTS

135g

125g

whipped cream

icing sugar

METHOD

1

Whisk the cream and sugar to medium peaks.

LIQUORICE MOUSSE | PART III

INGREDIENTS

140g

125g

egg whits

icing sugar

METHOD

1

Whisk the egg whites and sugar to medium peaks.

FINISHING

METHOD

1

Fold the sugared whipped cream [Part II] into the Anglaise-mixture [Part I].

2

Then proceed to fold the whipped egg whites [Part III] into this mixture.

3

Pour the liquorice mousse into the cacao butter shells, then freeze until service.

SKULL SHELL

There are really many online shops and suppliers for silicone molds or plastic molds. We have even found similar skull shells.

PLEASE KEEP IN MIND...

TOP CHEFS ARE ARTISTS!
Their delicious dishes are artworks, created on the basis of their skills, their creativity and their intuition. Mostly they’re using their recipes as suggestions ore helpful reminders. Some of the published recipes are unworked originals [copies] of the chefs, written in form of notes. These are the ones, that are primarily meant to be a source of inspiration for your practical experiments »at the stove« and should not be regarded as step-by-step cooking instructions.

WINE RECOMMENDATION

[BY SØREN LEDET]

2010

MALUS MAMA | ICE CIDER
IÑAKI OTEGI GAZTELUMENDI
LA COSTA GUIPUZCOANA | 
EUSCAL HERRIA | ESPAÑA

TYPE

Barrel a​ged -naturally sweet- Cider.

LOCATION

Astigarraga | Euskadi – Basque Country

MENU GRAND CHEFS

[LINCHPIN.CLUB FEAT. FAVE RESTAURANTS | WINTER 2015/16]

We were able to gain 10 international »top stars at the stove« for the idea of a joint menu and now we proudly present 10 artworks of outstanding cookery including recipes.

In addition, the sommeliers and wine experts of the respective restaurants provides inspiring wine recommendations for exciting »food- & wine pairings«.

Definitely, this will become a delicate milestone in our history…

A good time for everyone out there!
And what will you eat today?

LINCHPIN.CLUB

Culinary Experience...

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