“Ollebrod”, apple and salted caramel
Item 1 of 1
- medium
- 4
- 1 hour 15 minutes
Christoffer Hruskova's ollebrod recipe offers a gourmet version of a traditionally thrifty Danish dish of stale bread soaked in beer. Hruskova soaks the rye bread in stout and apple juice, and pairs with rich baked salted caramel and an apple foam. If you don't have an espuma gun, serve the dish with a little whipped cream, ice cream or sorbet.
First published in 2015
Ingredients
Metric
Imperial
Ollebrod
- 400g of dark rye bread
- 700ml of stout
- 125ml of milk
- 50ml of apple juice
- 1 vanilla pod
- 60g of dark brown sugar
- 10g of butter
- 1/2 lemon, zest and juice
- 1 pinch of salt
Baked salted caramel
Apple foam
- 250ml of apple juice
- 50g of caster sugar
- 1 1/2 gelatine leaves, soaked
- 1 dash of lemon juice
SAVE RECIPE
Equipment
- Espuma gun
- Sugar thermometer
Method
1
For the ollebrod, cut the crust off of the rye bread and discard, then cut the bread into small pieces. Place in a pan, cover with half of the stout and allow to soak overnight
- 400g of dark rye bread
- 350ml of stout
2
The next day, add the milk, apple juice, vanilla, dark brown sugar and remaining stout to the soaked bread. Transfer to a pan and cook until the bread becomes a thick, smooth porridge. Remove from the heat and add the salt, butter, lemon juice and zest
- 125ml of milk
- 50ml of apple juice
- 1 vanilla pod
- 60g of dark brown sugar
- 350ml of stout
- 10g of butter
- 1/2 lemon, zest and juice
- 1 pinch of salt
3
Preheat the oven to 99°C/gas mark 1/4
4
Caramelise the sugar in a pan over a medium heat, stirring continually until it reaches an amber colour. While stirring, carefully add the butter until it has melted, followed by the cream - this will cause the sugar to bubble rapidly so be careful
- 100g of caster sugar
- 250ml of double cream
- 250g of butter
5
Simmer the mixture until the sugar dissolves and the mixture is smooth, approximately 2-3 minutes. Place the egg yolks in a mixing bowl and slowly pour in the warm liquid, stirring continuously. Season with salt, then pour into an ovenproof tray and bake in the oven for 40-50 minutes
6
Bring the apple juice and sugar to the boil, remove from the heat and add the bloomed gelatine. Allow to cool, then add a squeeze of lemon juice
- 250ml of apple juice
- 50g of caster sugar
- 1 1/2 gelatine leaves, soaked
- 1 dash of lemon juice
7
Transfer the apple liquid to an espuma bottle and add 2 canisters, keep it refrigerated until required
8
To plate, divide the ollebrod between 4 plates, top with a quenelle of salted caramel and add the apple espuma foam
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024
