Visit Norway- Jarlsberg Giveaway Video Results

We have a winner in the Jarlsberg Prize package shown here, and I know who it is!

Now I could just blurt it right out and tell you. But that’s not very Sippity Sup, is it? Nope, I like to milk it for all it’s worth.

As usual, I have a video to announce the winner. It’s a “live” drawing and you can watch me blather on and explain the rules. Then I’ll draw one name randomly and we’ll all know who that lucky person is. Doesn’t that sound fun?

Because this is supposed to be fun. So to keep it fun, I hope we’ll all keep the winner to ourselves. Let’s give that person a chance to sit through the entire video waiting and wondering in anticipation. So please don’t tweet the winner or congratulate them by name here in the comments. You can cry and moan and throw a temper tantrum about losing in the comments or on twitter all you like! But really let’s let the winner suffer a bit, shall we?

If you are the winner send me an email in the contact tab above and I’ll arrange delivery.

But if it’s not you, please, before you start throwing things at the computer about the results or the unfair way you think I do things. Let me just say a couple of things. Sure my video system is a bit imperfect compared to random​.org. Sure I always end up forgetting someone who entered, or I miss somebody’s tweet and they don’t get all the entries they deserve. But I think this makes things fun. Besides, don’t we all have enough computer generated activities in our lives??

But if you’re still pouting after all that. Well, I have a consolation prize for all my readers. It comes from Norway and it’s a recipe for Snøfrisk Profiteroles with Strawberry Gelée. It’s my adaptation of a dessert from Chef Petter Sekne of Brasserie Sanguine (Kirsten Flagstads Plass 1) in the Oslo Opera House. GREG

Snøfrisk Profiteroles with Strawberry Gelée serves 12 CLICK here for a printable recipe

  • Snofrisk Profiteroles300 g fresh strawberries
  • 6 T water
  • 5 T sugar
  • sheets gelatin, divided
  • 1 t vanilla
  • 1 l sour cream
  • 4.4 oz snøfrisk cheese (tine)
  • 12 oz water, plus more as needed
  • 510 g sugar
  • 90 g glucose
  • dried vanilla pod, split
  • 1 pinch anise seeds
  • lemon, cut between the membranes into pithless filets
  • 6 T unsalted butter, cut into pieces
  • 1/8 t salt
  • 3/4 c all-purpose flour
  • large eggs
  • additional fresh strawberries sliced
  • 12 T unsalted 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 carefully into 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 into 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 profiterole is half. Sandwich a small scoop of Snøfrisk ice cream and 2 or 3 pieces of strawberries in between the slices. Serve with a piece of gelée, a drizzle of strawberry syrup. Garnish with pistachios and powdered sugar.


Greg Henry

Sippity Sup