This crowberry pie recipe features a delightful combination of rhubarb, dusted topping, and harebell sorbet.
Pie
Short-crust pastry (300 g plain flour, 100 g sugar, 200 g butter and 2 egg yolks)
200 g white chocolate
60 g egg
½ dl milk
1 dl crème fraîche 38 %
4-5 handfuls of crowberries
Make the short-crust pastry and let it rest for half an hour before rolling it out. Line a greased pie dish with the pastry and bake in the oven at 180 degrees Celsius for about 12-15 minutes until golden.
Make the chocolate mixture by thickening the milk and crème fraîche with the egg yolk and then adding the melted chocolate. Keep the heat low, to avoid curdling.
Spread the crowberries evenly over the baked pastry base and cover with the chocolate mixture. Bake the pie in the oven at 100-110 degrees Celsius for about one hour.
Sorbet
2½ dl water
1 handful of Arctic harebells
80 g glucose
200 g white chocolate
Bring the water to the boil, add the harebells, and leave to infuse for about 3-4 minutes before straining. Melt the white chocolate together with the glucose, then whisk in the infusion. Cool and leave overnight to allow the aroma to develop. Put the mixture into an ice cream machine. Alternatively, place the sorbet in the freezer, stirring for the first half an hour to avoid crystallization.
Dust
Dry the crowberries in the oven at 60-70 degrees for about 12-16 hours. Cool and blend until »dust«, i.e. granules the size of coarsely ground coffee. Store the »dust« in an airtight container and use it as flavoring in desserts.
Rhubarb
½ bunch of rhubarb
1 handful of sugar
½ dl water
10-15 arctic harebells
Cut the rhubarb into pieces and simmer until tender together with water, sugar, and harebells. Add sugar to taste.
NB. Other berries can be used, but use less chocolate if the berries are sweet. The pie improves if made the day before. Glucose binds the ice together.
