Christmas is almost here and 2019 is knocking at our door. What could be better than something sweet to see out the year. Dea Kaker, a designer with extraordinary cooking skills, is here to reveal one of her amazing sweet recipes for a sorbet with a taste that would explode in your mouth. We called it 'Crimson Brown Sorbet' and its a grapes-based sorbet served on a soft & crunchy brownie base.
- Crimson Brown Sorbet -
Duration: 3 hrs (with an ice-cream maker) | Difficulty: simple
300 g Crimson Seedless grapes
700 g Concord grapes
140 g Linden honey
2 tbsp Juniper berries
1 tbsp Black pepper
1 Cinnamon stick
1/2 Lemon juice
4 branches of thyme
2 Branches of rosemary
2 tbsp gin
> wash the grapes and blend them
> put the blended grape juice in a pot together with all the other ingredients (except for the gin)
> cook on medium heat for approx. 35-45 min, until the juice gets thicker
> pour the mixture through a fine mesh
> let it cool for 2 hours
> in order to make the sorbet smoother add the gin to the mixture
> put the mixture into the ice maker and let it do the rest
Tip: For a better texture of the sorbet, prepare the mixture one evening in advance
If you don’t have an ice-cream maker:
> Pour the sorbet mixture into a metal pan or another shallow, freezer safe container
> Place into the freezer
> After 12 hours take the sorbet out of the freezer, blend it and put it back in for another 3 hours
300 g Baking chocolate
150 g Butter
100 g Coconut sugar
4 Drops of vanilla essence
0,5 ml Plum liquor
A pinch of salt
> melt the chocolate together with the butter
> once melted add the vanilla and plum liquor, let it cool down slightly
> in a separate bowl mix together the egg yolks with the sugar and add to the cooled chocolate.
> beat the egg whites with the pinch of salt and mix it gently under the mixture
> preheat the oven to 180-200 degrees celsius and bake it for 35 minutes
> in that time do not open the oven door
> once ready, take out the tray and let it cool down slightly
> use a glass or a round tool to stamp out the brownie bases
Place the brownie base on a plate
Top it with a scoop of sorbet
Garnish with fresh thyme
- About our guest -
Dea Kaker Strucl
Dea was born in a small village in Slovenia. Growing up she was very close to her grandmother,a dedicated cook, and began baking with her at just 9 years old. 'I learnt everything from my grandmother, who would make a dessert each and every Sunday, up until the last day of her life', she recalls. This explains her passion for cooking and especially for sweet dishes.
At 19, after 5 years of German Language and Literature Studies, Dea moved to Ljubljana to study design, where she found her second parallel passion. Her training in interior and product design, which revolved around materials and aesthetics, made complete sense to her in relation to cooking. 'For me, design is a correspondent of cooking. The materiality and look of what you eat truly influences your perceived taste.'
When it comes to the style of cooking and food aesthetics, for Dea it is pretty clear: fine, but raw. She is not interested in serving the 'perfect plate', but rather a beautiful dish with a rustic touch. This playful yet considered aesthetic can also be found in her designs - 'Whether it is designing an interior or pottery piece, I always look after the 'raw ingredients' and try to create a look and feel which is non-perfect'.
Dea's recent work includes different food-oriented projects. Aside from her cooking addiction she also works on interior projects as a freelancer and designs pottery on the side. She currenly lives and works in Berlin.
Discover Dea's work:
HANGRY is a unique cooking session that takes place in our studio kitchen once a month. All the recipes are published and available in our Journal. We love to give our followers relevant content that speaks to our shared passion for design and food culture.
We hope you enjoy it as much as we do!