This dessert is built from several small elements that together create a balanced and complete flavour experience: a creamy ice cream made with Sevablødda, a fresh lemon curd, a sweet, caramelised Jerusalem artichoke insert, and an intense chocolate mousse with a crisp chocolate shell.
The recipe is structured so that most components can be prepared well in advance and assembled just before serving. The result is a dessert with freshness, sweetness, and depth of flavour.
Note: If you don't have moulds for the dessert elements, you can simply plate them directly in a bowl or on a plate.
Ingredients
Ice Cream with Sevablødda
6.5 dl milk
3.5 dl cream
130 g sugar
270 g egg yolks
1 leaf gelatin
3 dl Sevablødda
A pinch of salt
Vanilla (optional)
Lemon Curd
Melted butter
400 g sugar
280 g lemon juice
Zest of 2 lemons
400 g eggs
4 sheets of gelatine
Jerusalem artichoke Insert
200 g peeled jerusalem artichoke
100 g sugar
200 g water
Salt
Chocolate Mousse
900 g cream
300 g milk chocolate
150 g coffee
150 g sugar
4 sheets of gelatine
Chocolate Shell
150 g dark chocolate
150 g cocoa butter
Instructions
Ice Cream on Sevablødda
Warm the Sevablødda and flambé it carefully, reducing it down to approximately 250 ml.
Let it cool slightly.
Soak the gelatine in cold water.
Whisk the egg yolks, sugar, and optional vanilla until light and airy.
Heat the milk, cream, and salt to just below boiling point.
Slowly pour the hot liquid over the egg mixture, stirring constantly.
Return everything to the pot and heat gently while stirring, until it just begins to thicken.
Remove from the heat and stir in the gelatine.
Stir in the reduced Sevablødda. Let it cool completely, then freeze.
Process in an ice cream machine, Pacojet, or Ninja Creami.
Lemon Curd
Blend the butter, sugar, lemon juice, lemon zest, and eggs.
Heat to 82 °C while stirring, until thick and smooth.
Add the gelatine.
Let it cool completely.
Jerusalem artichoke Insert
Cut the Jerusalem artichoke into small cubes.
Melt the sugar to a caramel.
Add the Jerusalem artichoke.
Gradually add the boiling water to create a smooth caramel mass.
Reduce until thickened.
Blend and season with salt.
Pour into a mould and freeze.
Chocolate Mousse
Soak the gelatine.
Warm the cream and sugar, then pour over the chocolate.
Add the coffee and gelatine.
Blend until smooth and refrigerate overnight.
Whip to soft peaks and transfer to a piping bag.
Fill the moulds 4/5 with mousse, place the Jerusalem artichoke insert in the centre, and cover with more mousse.
Freeze completely.
Chocolate Shell
Melt the cocoa butter to 45 °C.
Add 2/3 of the chocolate and warm to 45–50 °C.
Gradually add the remaining chocolate and temper down to 31.5 °C.
Dip the frozen mousses into the chocolate.
Let any excess drip off and place on a rack.
Plating
Place a spoon of lemon curd at the bottom of a bowl.
Set the chocolate mousse on top.
Shape a quenelle of Sevablødda ice cream and place on top.
Finish with a pinch of salt and serve.
