Floedebolle is a dessert native to Scandanavia. Danish chef, Christoffer Hruskova shares his white chocolate and raspberry floedebolle recipe - a divine treat with raspberry giving the sweet treat a summery edge.
Thursday June 9 A loaf of bread without yeast might sound as plausible as vegan haggis - but Michelin-starred chef Christoffer Hruskova depends on ancient Danish methods to make loaves rise through a natural fermentation process. Keep ahead of the next food trend by visiting newly opened The Bread Station in London Fields this month. Linger in the bakery’s alfresco seating area before taking home a loaf of the signature Hackney Whole Grain.