Jeppe Ejvind Nielsen, the head chef at the Ulo Restaurant in Hotel Arctic in Ilulissat, northern Greenland, has created a frozen dessert that delivers a veritable cascade of texture sensations. It is combines a honey-flavored soft ice cream with frozen pearled spelt and candied winged kelp and a granita containing leaves of Greenlandic mountain juniper. It is topped with a sprinkling of crüsli toasted with Greenland beer and honey. The juxtaposition of firm grains an
