2016-02-24
Serenity -- 2016-02-21
Welcome drink:
Mojito sphere
First Amuse Bouche:
Deep-fried egg yolk with truffle salt
Second Amuse Bouche:
Pickled avocado
First starter:
Cauliflower in three forms with leek ashes
Second starter:
Toast Skagen
First main course:
Duck breast sous vide under smoke dome with mashed potatoes
Palate cleanser:
Citrus sorbet
Second main course:
Green mussels with chorizo and vegetables
Cheese:
Västerbotten cheese crackers, champagne Brie, Queso Iberico, and rhubarb preserve
Dessert:
Coffee ice cream with blackberries and warm raspberry sauce
2012-11-07
Menu: Serenity -- 2012-08-19
Welcome drink:
Vanilla sunrise
Amuse Bouche:
Carbonated grapes
First starter:
One hour eggs on puff pastry with Hollandaise sauce
Second starter:
Apple carpaccio
Third starter:
Green pea soup with goat cheese
First main course:
Mushroom risotto
Palate cleanser:
Lemon sorbet
Second main course:
Cucumber and zucchini lightly fried in paprika infused oil, cauliflower purée, paprika and taboulleh
Cheese:
Brie with orange/lemon zest marmalade
First Dessert:
Green tearamisu
Second Dessert:
Grandma's orange cake
Vanilla sunrise
Amuse Bouche:
Carbonated grapes
First starter:
One hour eggs on puff pastry with Hollandaise sauce
Second starter:
Apple carpaccio
Third starter:
Green pea soup with goat cheese
First main course:
Mushroom risotto
Palate cleanser:
Lemon sorbet
Second main course:
Cucumber and zucchini lightly fried in paprika infused oil, cauliflower purée, paprika and taboulleh
Cheese:
Brie with orange/lemon zest marmalade
First Dessert:
Green tearamisu
Second Dessert:
Grandma's orange cake
2012-07-18
News: Serenity will return on the 19th of August 2012
Serenity will be taking part in the next Restaurant Day, on the 19th of August 2012.
The concept remains the same:
The concept remains the same:
- A secret tasting menu with at least 6 courses
- Two sittings (16:00-19:00 and 19:30-22:30), 8 persons/sitting
- Reservations needed
- 30€/person (25€ for students)
2012-06-02
Recipe: Chocolate cake
Type: Dessert
Ingredients:
3 eggs
3.5 dl sugar
150 g butter
1.5 dl cocoa powder
2 dl wheat flour
1 tsp vanilla
1.75 dl cream
150 g dark chocolate (70-85%)
20 g butter
Oven: 175°C
Preparations:
Whip egg & sugar at least 3 minutes. Melt butter, take from heat, add cocoa powder. Gently stir cocoa butter into the egg mixture, add flour + vanilla and stir it all to a smooth mixture. Pour mixture in baking tray with removable edges. Bake for 30-35 minutes depending on tray size.
Mix butter, cream, chocolate and melt on low heat. Take off heat, let solidify in room temperature.
When the cake and cream has cooled, coat the cake with the chocolate cream. Let the cake rest for 2-3 days before serving.
Serve the cake with Limoncello raspberry sauce.
Ingredients:
3 eggs
3.5 dl sugar
150 g butter
1.5 dl cocoa powder
2 dl wheat flour
1 tsp vanilla
1.75 dl cream
150 g dark chocolate (70-85%)
20 g butter
Oven: 175°C
Preparations:
Whip egg & sugar at least 3 minutes. Melt butter, take from heat, add cocoa powder. Gently stir cocoa butter into the egg mixture, add flour + vanilla and stir it all to a smooth mixture. Pour mixture in baking tray with removable edges. Bake for 30-35 minutes depending on tray size.
Mix butter, cream, chocolate and melt on low heat. Take off heat, let solidify in room temperature.
When the cake and cream has cooled, coat the cake with the chocolate cream. Let the cake rest for 2-3 days before serving.
Serve the cake with Limoncello raspberry sauce.
Recipe: Limoncello raspberry sauce
Type: Condiment
Ingredients:
500 g raspberries
2 dl Limoncello
1.5 dl sugar
1 lemon, zest of
Corn starch
Preparations:
Bring the Limoncello to a boil together with sugar and zest, stirring while the sugar melts. Reduce for a few minutes, then pour over the berries. Squeeze the raspberries and mix them thoroughly with the limoncello syrup, then let soak for at least 1h, preferably longer.
Strain the berries through a strainer and let it drip until all the berry juice had been drained out of the berries.
Mix some corn starch with a bit of the raspberry sauce in a cup and stir to a smooth liquid texture. Mix the roux back into the sauce, while stirring constantly.
Note: Make sure not to add too much roux to the sauce, otherwise it'll get too thick. Also ensure that you stir constantly to avoid lumps from forming.
Ingredients:
500 g raspberries
2 dl Limoncello
1.5 dl sugar
1 lemon, zest of
Corn starch
Preparations:
Bring the Limoncello to a boil together with sugar and zest, stirring while the sugar melts. Reduce for a few minutes, then pour over the berries. Squeeze the raspberries and mix them thoroughly with the limoncello syrup, then let soak for at least 1h, preferably longer.
Strain the berries through a strainer and let it drip until all the berry juice had been drained out of the berries.
Mix some corn starch with a bit of the raspberry sauce in a cup and stir to a smooth liquid texture. Mix the roux back into the sauce, while stirring constantly.
Note: Make sure not to add too much roux to the sauce, otherwise it'll get too thick. Also ensure that you stir constantly to avoid lumps from forming.
Recipe: Sous vide salmon
Type: Main course
Ingredients:
200 g salmon / portion
Sous vide: 50°C
Preparations:
Pat the salmon dry and seal in a sous vide bag. Cook for 30 minutes.
Pat the salmon dry again and sear the skin side with a blow torch. Serve with oven roasted fennel, apple and red onions and blood orange sauce.
Ingredients:
200 g salmon / portion
Sous vide: 50°C
Preparations:
Pat the salmon dry and seal in a sous vide bag. Cook for 30 minutes.
Pat the salmon dry again and sear the skin side with a blow torch. Serve with oven roasted fennel, apple and red onions and blood orange sauce.
Recipe: Oven roasted fennel, apple and red onion
Type: Side dish
Ingredients:
2 large fennel bulbs, trimmed, diced
2 Golden delicious, diced
2 red onions, in wedges
Avocado oil
Salt
Black pepper
Oven: 200°C
Preparations:
Put fennel dices, apple dices and onion wedges in the bottom of an oven tray, sprinkle oil over and season with salt and pepper.
Roast for 25 minutes.
Ingredients:
2 large fennel bulbs, trimmed, diced
2 Golden delicious, diced
2 red onions, in wedges
Avocado oil
Salt
Black pepper
Oven: 200°C
Preparations:
Put fennel dices, apple dices and onion wedges in the bottom of an oven tray, sprinkle oil over and season with salt and pepper.
Roast for 25 minutes.
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