• Sunday, September 27, 2020

Aebleskiver recipe

Ronny Emborg's Aebleskiver with Porcini.
September 9, 2020

100 grams porcini mushrooms
200 grams clarified butter
210 grams of egg whites
156 grams of flour
156 grams of cream
120 grams egg yolks
9 grams salt
1 gram lemon zest

Pickled Cabbage
50 grams cut cabbage
200 grams water
200 grams apple cider vinegar

Porcini Filling
50 grams mayonnaise
75 grams chopped porcini confit
2 grams salt
25 grams chopped pickled cabbage
2 grams lemon juice

Garnish with frisee, 1 canola flower, 1 ground elder and 1 beetroof leaf. 


Despite being known for his wild dishes, Emborg creates sense experiences that cater to even the most comforting of flavors and feelings. Aebleskiver, which represents hygge, or danish coziness, is a round pancake made traditionally from apple slices that has a history in Denmark as a dish eaten during the time of Christmas.  

Cut 100 grams of porcinis lengthwise in two. Heat 200 grams of clarified butter. Let porcinis simmer until tender. Sieve and save the butter for the aebleskiver dough. Use the porcinis as porcini filling. For the dough, Whisk 210 grams of egg whites until stiff. Blend 156 grams of flour, 156 grams of cream, 120 grams of egg yolks, 9 grams of salt, 1 gram of lemon zest together. Mix in the melted porcini butter. Fold the stiff egg whites into the dough and place in a piping bag. For the pickled cabbage, place 50 grams of cut cabbage into 200 grams of water and 200 grams of apple cider vinegar. For the porcini filling, sieve cabbage and mix 50 grams of mayonnaise, 75 grams of chopped porcini confit, 2 grams of salt, 25 grams of finely chopped pickled cabbage, and 2 grams of lemon juice. To cook, fill aebleskiver pan holes halfway full of dough. When a crust forms, turn halfway and add more dough. Repeat until there is just a small hole left in the dough. Fill the hole with porcini filling, seal the dough, and cook until finished. Serve with 2 small frisee salads and 1 canola flower, 1 ground elder, and 1 beetroot leaf


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