Lecture in Grythyttan – Ice Cream and Sorbet

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Lecture in Grythyttan – Ice Cream and Sorbet
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Lecture in Grythyttan – Ice Cream and Sorbet
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Lecture in Grythyttan – Ice Cream and Sorbet
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Lecture in Grythyttan – Ice Cream and Sorbet
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Lecture in Grythyttan – Ice Cream and Sorbet
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Vanilla ice cream tasting.

Lecture in Grythyttan – Ice Cream and Sorbet
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Lecture in Grythyttan – Ice Cream and Sorbet
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Plating.

Lecture in Grythyttan – Ice Cream and Sorbet
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Plating.

Lecture in Grythyttan – Ice Cream and Sorbet
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Reconstructed banana split.

Lecture in Grythyttan – Ice Cream and Sorbet
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Reconstructed apple pie.

Lecture in Grythyttan – Ice Cream and Sorbet
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Reconstructed apple pie.

Grythyttan is every foodie’s wet dream. It was a privilege studying there for three years but I think I enjoy the school and the picturesque little village even more now when we returned there for a few days for a lecture in ice cream and sorbet making. Being away from it sort of made me realize how amazing this place really is.

The small community lies in the middle of nowhere almost 100 km from the nearest city, but people still find their way here. I guess it’s because of, except from the excellent food, the hospitality and the historic buildings (countryside meets top modern). The whole village is like a museum. And the idea of The Meal is pervading everything. If you ever visit Grythyttan you can count on delicious, high quality food regardless of your choice to eat a hamburger or to go for a seven course dinner at the country inn – Grythyttans Gästgivaregård.

We planned our lecture weeks ahead and have been up late after work, but it was so worth it. We have had two lovely and inspiring days in Grythyttan! It was so nice being back in our old school, feeling the atmosphere of creativeness, smelling the aromas, standing in the fanciest kitchen imaginable and just speaking about food with other foodies like ourselves. Because in Grythyttan there is nothing but food and drink on everyone’s lips (pun intended).

Being the one not sitting behind the school book for a change felt really good. Stefan is super talented when it comes to education and speaking in front of larger crowds, and our different skill sets make us the ideal team. I did most of the groundwork and came up with creative ideas which I’m good at, and he was the one leading the lecture.

We taught the students about ice cream and sorbet making and how to use these as components in desserts. There was a theoretical part where we spoke about what ice cream is, the science behind a good ice cream and what to keep in mind when developing your own ice cream recipes. They then had the opportunity to apply what they had learnt in their craft. The seven ice creams were later used in the dessert making part, where the students were divided into groups and told to create innovative and reconstructed apple pies and banana splits.

The students came up with amazing desserts which were appealing both for the eye and palate. After seeing and discussing these creations with the students we left feeling confident in their refined desert making skills. We really hope they will apply this knowledge in the restaurant world by creating new astounding ice creams.

Please click the link in the image above to see what we’ve been up to for the past few days!

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