Myseost parfait and a birthday party
Wednesday the 1st of June was my 26th birthday, and for the occation I had invited 20 of my favorite people over for dinner. It was a wonderful evening with good people, wine and tons of food. Food that I spent pretty much two days cooking. I served 5 courses, starting with a noma favorite of flower pots filled with an herb cream made from sheep’s milk yoghurt, sprinkled with edible soil (made from malt, hazlenuts etc.) and beautiful radishes sticking out of the soil. Just a nice and very pretty little snack. Second course was a tomato and carrot soup with fresh basil. The main course was porchetta, caramelized whole onions, slow baked tomatoes and barley with parmesan.
After the porchetta followed two desserts. First a rhubarb compote with a vanilla/marscapone cream and fresh Danish strawberries on top. Second was the myseost parfait with crushed up macaroons, sprinkled with freeze dried raspberries. And that, my dear friends, is the recipe I will share with you today.
But before you say, “yuck, I hate myseost,” I have to tell you that you will love this parfait no matter what. It tastes nothing like cheese. It is all creamy, caramelly, vanilla goodness! I didn’t tell my guests what was in the parfait before they had tasted it, and they all loved it, even the ones who hate the brown Norwegian cheese. Myseost, or brunost as it is sometimes called, is a Norwegian whey cheese made from goat’s and cow’s milk. It is brown, and very creamy.
Recipe for vanilla parfait is from Claus Meyer, that I wrote down ages ago.
What you need:
125 g./4,5 oz. Myseost (brunost), shaved or cut into chunks
5 dl./2,1 cups cream
5 egg yolks
75 g./2,7 oz. sugar
Seeds from half of one fat vanilla bean
A couple grains of salt
How you do:
First you add a dash of cream and the cheese to a small pot. Over low heat you gently melt the cheese in the cream while stirring. It takes a while for it to get smooth, but if you are patient it will happen. When the mixture is smooth, pour it into a bowl and place in the fridge or freezer depending on how long you want to wait. It has to be completely chilled before you proceed. That applies for all the other ingredients, as well. So place everything, even the sugar and the bowl you are planning to use, in the fridge until you are ready. When everything is cool, add all the ingredients to the bowl and whisk it with an electric mixer until it is a pretty loose whipped cream. Pour it into a container and place in the freezer until it is thoroughly frozen.
And there you have it. A wonderful caramelly parfait. Remember to take it out about 20 minutes before you want to serve it though, since it is very firm otherwise. The great thing with this recipe is that there is not an ice crystal in sight. Don’t ask me why, but it is perfectly creamy and delicious. As I said, I served mine on top of some crushed up (store bought) macaroons, and sprinkled with freeze dried raspberries, but it is great on it’s own too!