July
Medium
2 prs.
20 min.
Wild cherry purée
- 500 g wild cherries, pitted
- Organic cane sugar and lemon juice, to taste
- Blender
- Blend cherries until very smooth, about one minute.
- Season the fruit with a bit of sugar and lemon juice. Store in the refrigerator.
Tips
Use this purée as garnish for a slice of cake that lacks a bit of acidity and sweetness. You can also use the purée to make morning yoghurt parfait.
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.
