Recipes

4 person meals

Yogurt pudding
200 ml cream
100 ml milk
200 ml Greek yogurt
2 gelatin leaves
75 g sugar

Soak the gelatin leaves in cold water for 5 minutes. Heat the cream, milk and sugar in a pot.  Remove the pot from heat, squeeze out the gelatin leaves and add them to the pot whilst stirring.
Allow the cream mix to cool to approximately 37 degrees.  When the mix has cooled, add the yogurt and whip until smooth.  Poor the yogurt pudding into the desired serving bowl and place in the refrigerator for approximately 3 hours or until set.

Aronia granita
½ L aronia juice

Pour the aronia juice into container and freeze approximately 6 hours before serving.  When the juice has frozen, scrape the juice with a fork so that “snow” forms.  It is important to do this quickly so that the frozen juice does not melt.  Add a generous serve of aronia granita to the yogurt pudding.

Caramel sauce
300 ml sugar
300 ml cream
20 g butter
1 teaspoon salt

Place the sugar in a pot and heat on medium.  Caramelize the sugar.  When the sugar starts to become golden brown, shake the pot to mix the sugar (it is important not to stir the sugar with a spoon as the sugar will crystallize).  Continue until all the sugar is golden. Add the cream and cook util the sugar has dissolved.  Add the butter and salt, allow the butter to melt into the sauce.  Serve the caramel sauce warm with the yogurt pudding.

Toasted oats
50 g rolled oats
50 g sugar
20 g butter
Salt

Brown the butter in a pan, add the sugar and allow it to melt.  Place the rolled oats in the pan whilst constantly stirring and toast until the rolled oats are brown.  Pour the oats onto a plate, gently salt and allow to cool.  If the rolled oats have formed clumps when they have cooled, it is possible to break them up by hitting them with the base of a pot.  Sprinkle the roasted oats over the yogurt pudding.

Good luck in the kitchen!

Mattias Åhman / Chef of the Year 2017