Fried Butter Ice Cream with Baked Toffe Yoghurt and Caramelised Nuts 

 4 portions

Baked Toffe Yoghurt

4 dl condenced milk
2,5 dl yoghurt

Heat oven to 80 degrees celcius. Mix all the ingredients. Fill into tins or moulds and bake off until firm - this takes 1 - 1,5 hours depending on the oven.

Caramelised Nuts

¼ dl hazel nuts
¼ dl pistachio nuts
¼ dl scalded almonds 
¼ dl sugar
1teaspoon butter
A pinch of flaked salt

Chop the nuts roughly, fry in a pan with sugar until they are golden. Finish off with butter and salt. 

 
Fried Butter Ice Cream

2,5 dl sugar
6 dl milk
1,5 dl fried butter
12 egg yolks
1,5 dl sugar
1 tablespoon cornflour
A pinch of salt

Caramelise 2,5 dl of sugar, add the milk, a pinch of salt, the fried butter and bring to the boil. 
Whisk the egg yolks with 1,5 dl sugar and add the cornflour. 

Pour the milk over the egg yolks in a pan and warm to 85 degrees (until it gets thick), cool down and run in an ice cream machine. (If you don't have one, you can opt for a good quality dolce doleche ice cream and pour the fried butter on top).

Serving: Place ice cream and nuts on top of the baked yoghurt and finish off with fresh berries. I have chosen rasberry, strawberry and bigarreau.

Wine recommendation: Grande Maison "Cuvée des Anges" 2007  – a sweet wine extracted from biodynamically grown grapes from Monbazillac with a fine sweetness and nutiness that pairs well with the tastes of the dessert. 

Good luck!

Gustav Otterberg, Head Chef of Djuret