Name: Arctic Textures
Yield: Serves 8-10
Cuisine: Greenlandic
Ingredients: 2 teaspoons (10 g) dried juniper needles (black tea leaves can be substituted for the juniper); 2 teaspoons (10 g) sunflower seeds; 2 teaspoons (10 g) flaked hazelnuts; ⅓ cup (100 g) egg yolks; ¼ cup + 1 tablespoon (100 g) honey; 2 teaspoons (10 g) lemon juice; 5 teaspoons (25 g) pearled spelt; 2 teaspoons (10 g) wheat flakes; 6½ tablespoons (100 ml) water; 4 teaspoons (20 g) dark, strong beer; 2 cups (500 g) water; ¼ cup (20 g) rolled oats; 2 large fronds of fresh or frozen winged kelp; 2 tablespoons (30 g) sugar; 2 teaspoons (10 g) spelt flakes; Scant 1 ounce (25 g) egg whites, beaten; 1 tablespoon (15 g) butter; 1 tablespoon (20 g) honey; ⅓ cup (75 g) granulated sugar; 1 cup (250 ml) milk; 1 cup (250 ml) 38% cream

Preparation info

Serves
8-10

Difficulty
Easy

Appears in

Mouthfeel

By Ole Mouritsen and Klavs Styrbæk

Published 2017

About

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