Nobel Prize dessert in the making!

Frosty bilberry bavaroise, bilberry ice cream with lemon thyme, lime jelly, lime curd and lime meringues

”Creativity is born of form,” said pastry chef Daniel Roos’, whose big interest in design and form was the starting point for this year’s dessert at the Nobel Banquet in Stockholm. He was playing around with a piece of clay until he found the perfect shape. This later turned into the frosty bilberry bavaroise.