Chocolate Mousse with Caramelised Jerusalem Artichokes, Lemon Curd and Ice Cream with Sevablødda
Scan the QR code to open the recipe on mobile.
Mathias Lynghamar
Winner of Rising Star 2026 & Chef, Hotel Frederiksminde
This dessert consists of several small elements that together create a balanced and full-bodied taste experience. You get a creamy cream ice cream on Sevablødda, a fresh lemon curd, a sweet and caramelised Jerusalem artichoke insert, and an intense chocolate mousse with a crispy chocolate shell.
The recipe is structured so that most of the elements can be prepared well in advance and assembled when serving. The result is a dessert with both freshness, sweetness and depth of flavour.
NOTE: If you don't have moulds for the dessert elements, you can plate directly on your plate or bowl.
The recipe is structured so that most of the elements can be prepared well in advance and assembled when serving. The result is a dessert with both freshness, sweetness and depth of flavour.
NOTE: If you don't have moulds for the dessert elements, you can plate directly on your plate or bowl.
Servings
: 6
""
Ingredients
6.5 dl milk
3.5 dl cream
130 g sugar
270 g egg yolks
1 sheet gelatin
3 dl Sève Blanche
A little salt
Optional vanilla
Melted butter
400 g sugar
280 g lemon juice
Zest from 2 lemons
400 g eggs
4 sheets gelatin
200 g peeled Jerusalem artichokes
100 g sugar
200 g water
Salt
900 g cream
300 g milk chocolate
150 g coffee liqueur
150 g sugar
4 sheets gelatin
150 g dark chocolate
150 g cocoa butter
Avoid screen shutting off
Instructions
Cream Ice Cream on Sève Blanche
Step 1/9
Warm the Sève Blanche and carefully flambé so it reduces to approximately 2.5 dl. Cool slightly.
Step 2/9
Soak gelatin sheets in cold water.
Step 3/9
Whisk egg yolks, sugar and optional vanilla until light and airy.
Step 4/9
Warm milk, cream and salt to just below boiling point.
Step 5/9
Pour the warm liquid over the egg mixture while stirring.
Step 6/9
Pour back into the pan and warm gently while stirring until lightly thickened.
Step 7/9
Remove from heat and add gelatin.
Step 8/9
Stir in reduced Sève Blanche.
Step 9/9
Cool completely and freeze. Process on an ice cream machine, Pacojet or Ninja Creami.
Lemon Curd
Step 1/4
Blend butter, sugar, lemon juice, lemon zest and eggs.
Step 2/4
Warm to 82 °C while stirring until thick consistency.
Step 3/4
Add gelatin.
Step 4/4
Cool completely.
Jerusalem Artichoke Insert
Step 1/7
Cut Jerusalem artichokes into small cubes.
Step 2/7
Melt sugar to caramel.
Step 3/7
Add Jerusalem artichokes.
Step 4/7
Add boiling water gradually to achieve uniform caramel mixture.
Step 5/7
Cook down until thick consistency.
Step 6/7
Blend and season with salt.
Step 7/7
Pour into mould and freeze.
Chocolate Mousse
Step 1/13
Soak gelatin sheets.
Step 2/13
Warm cream and sugar and pour over chocolate.
Step 3/13
Add coffee liqueur and gelatin.
Step 4/13
Blend until smooth and refrigerate until the next day.
Step 5/13
Whisk up to a cream and place in piping bag.
Step 6/13
Fill mould 4/5 with mousse, place Jerusalem artichoke insert in the middle and cover with mousse.
Step 7/13
Freeze completely.
Step 8/13
Chocolate Shell
Step 9/13
Melt cocoa butter to 45 °C.
Step 10/13
Add 2/3 of the chocolate and warm to 45–50 °C.
Step 11/13
Add the remainder gradually and temper down to 31.5 °C.
Step 12/13
Dip frozen mousses in chocolate.
Step 13/13
Allow to drip off and place on a rack.
Plating
Step 1/4
Place lemon curd at the bottom of the bowl.
Step 2/4
Position chocolate mousse on top.
Step 3/4
Make a quenelle of Sève Blanche ice cream and place on top.
Step 4/4
Finish with a little salt and serve.
Mathias Lynghamar
Winner of Rising Star 2026 & Chef, Hotel Frederiksminde
Mathias Lynghamar won Rising Star 2026, Sol over Gudhjem’s talent competition for the newest names in Danish haute cuisine. He currently works as a chef at Hotel Frederiksminde.
Read more
Discover more recipes
View all
