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PT1H15M
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.
“Ollebrod”, apple and salted caramel