August
Medium
2 prs.
45 min.
Caramelized walnut cream
- 80 g cane sugar
- 450 ml cream
- 80 ml walnut oil
- 30 g walnuts, chopped
- 1 dash sea salt
- Zest and juice from one lemon
- Caramelize the cane sugar in a pot over low heat until it has a beautiful, amber color.
- Add 200ml of cream and boil for 1-2 minutes until cream and sugar incorporate smoothly. Take the pot off the heat and strain the mixture into a bowl.
- Add chopped walnut, walnut oil, salt, and the rest of the cream and combine. Season with lemon juice and zest.
- Put the cream in the fridge. It is ready after an hour.
Tips
Use this cream for extra taste in sweet dishes where a mild nutty flavor would be appropriate. You can substitute the cane sugar with 30g of walnut praline and 50g of cane sugar to achieve a even deeper flavor, particularly for cakes.
Thorsten Schmidt
Restaurant Barr
Thorsten Schmidt is a Danish chef known for his sense of culinary adventure and love for experimentation. Raised in Jutland and trained in both Germany and France, Schmidt believes food to be a potential vehicle of cultural identity, pride and nostalgia. His former restaurant, Malling & Schmidt, served some of the most influential and inventive Danish food in the country. Schmidt is now a co-founder and partner of restaurant Barr. A collaboration between Schmidt and René Redzepi in the former noma restaurant space, Barr offers a convivial setting in which to enjoy high-quality comfort food and drink traditions of the North Sea.
