This Snøfrisk Profiteroles with Strawberry Gelée recipe come from Oslo’s Sanguine Restaurant at the Opera House.
- 300 gram fresh strawberries
- 6 tablespoon water
- 5 tablespoon sugar
- 8 sheets gelatin, divided
- 1 teaspoon vanilla
- 1 litre sour cream
- 4.4 ounce snøfrisk cheese (tine)
- 12 ounce water, plus more as needed
- 510 gram sugar
- 90 gram glucose
- 1 dried vanilla pod, split
- 1 pinch anise seeds
- 1 lemon, cut between the membranes into pithless filets
- 6 tablespoon unsalted butter, cut into pieces
- .125 teaspoon salt
- .75 cup all-purpose flour
- 3 large eggs
- 8 addirional fresh strawberries sliced
- 12 tablespoon pistachio nuts, finely chopped
- strawberry syrup, to taste
- powdered sugar, to taste
Make the gelée: Pre-soak 2 gelatin sheets in cold water for 10 minutes. Line an 8x8 baking dish or shallow sided tray with parchment. Set aside.
In a medium saucepan set over medium-high heat bring the strawberries, water, sugar and vanilla to a boil. Remove the heat, add the gelatin, stirring to combine. Set the mixture aside to cool down some, then pour it carefullly in the prepared tray. Tap the sides gently to release any air bubbles. Place the tray in the fridge to set, for about an hour.
Run a knife around the edges of the tray. Invert it carefully onto a cutting board. Peel off the parchment and cut the gelée in 12 equal sized pieces. Set aside.
Make the ice cream: Pre-soak the 6 remaining gelatin sheets in cold water for 10 minutes. Drain and move to a medium bowl. Bring the 12 ounces of water to a boil, add the sugar, glucose, vanilla pod, anise seeds, and lemon filets, let steep about 10 minutes. Strain the mixture into the bowl with the soaked gelatin sheets, discard solids, then add sour cream and “Snøfrisk” to the bowl. Mix well with a hand-held blender. Refrigerate at least one hour.
Pour the cold Snøfrisk mixture into an ice cream machine and freeze according to manufacturers directions.
Make the profiteroles: Heat oven to 425 degrees. Line a baking sheet with parchment. Put the butter and salt in a saucepan with 3/4 cup of water. Bring to a boil and stir until the butter melts. Reduce the heat to medium and add the flour. Keep stirring, until the mixture pulls away from the sides of the saucepan and forms a ball (approximately 30 seconds). Remove from the heat and let cool somewhat (approximately 3–4 minutes).
Add the eggs one at a time, beating well after each one. Scoop or pipe the batter onto the baking sheet, making 12 batter mounds that are 1 inch high and 1–2 inches across (roughly). Leave 1 inch of space between mounds. Bake until puffed and golden (approximately 20–25 minutes).
Remove from the oven and pierce the bottom of each profiterole. Then return them to the oven, prop the door open, and let the profiteroles crisp for 3 minutes. Remove them from the oven and let them cool completely.
Assemble the dessert: Gently cut each profiterol is half. Sandwich a small scoop of Snøfrisk ice cream and 2 or 3 pieces of strawberies in between the slices. Serve with a piece of gelée, a drizzle of strawberry syrup. Garnish with pistachios and powdered sugar.