Gastronomixs

Butter from Røros

Esben Holmboe Bang (1982) is the chef and co-owner of the three Michelin-starred restaurant Maaemo in Oslo, Norway. He was born and raised in Copenhagen, Denmark, but has spent most of his culinary career in Oslo. After finishing culinary school he worked at different Michelin-starred restaurants, such as Bagatelle**, Le Canard* and Feinschmecker.

In 2010 Esben opened Maaemo where he focuses on creating an experience around the clean, tantalising flavours of Norway, using entirely organic, biodynamic, or wild produce. A meal at Maaemo will take guests on a culinary tour of Norway that sees them travel from the temperate climes of the southerly Hvaler islands to the cold pristine waters of Norway's West Coast, and on to the expansive inland wilderness of Røros, as the tastes of Norway are brought to life on the plate. The food that is cooked at Maaemo is rooted in nature, culture, and heritage. In 2012 -just fourteen months after opening- Maaemo was awarded two Michelin stars, becoming the first and only restaurant in the Nordics to go from a zero to two-star rating in the guide. In 2016, Maaemo was awarded its third Michelin star, making Esben the youngest chef and the first in Norway to front a restaurant holding Michelin's highest accolade.

Creation by Esben Holmboe Bang, Maaemo***, Oslo, Norway. 

Butter from Røros

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Ingredients

540

g

sugar

2400

g

milk

320

g

brown butter

24

 

egg yolk

900

g

hazelnuts

200

g

plain flour

400

g

sugar

190

g

butter, soft

70

g

coffee, freshly ground

1

l

water

155

g

sugar

50

g

honey

100

g

liquid malt extract

200

g

cream

Preparation method: brown butter ice cream
  • Make a larger batch of brown butter than necessary using salted butter. Cool down.
  • Heat the milk, sugar, and 320g brown butter in a pot until steaming. Make sure all the sugar is dissolved.
  • Whisk the egg yolks in a bowl until slightly creamy.
  • Slowly add the heated milk while whisking.
  • Once all the milk is added, make sure all the yolk is incorporated.
  • Place the liquid back into a pot and cook on medium heat continuously stirring the pot with a spatula. Cook to 82°C.
  • Strain through a chinois and chill over an ice bath.
  • Freeze into Pacojet containers.
Preparation method: hazelnut crumble
  • Blend the hazelnuts in a Thermomix for a few seconds to crush them. No whole nuts are to be left.
  • Cream the butter and the sugar together. Add the flour and the hazelnuts and mix through evenly.
  • Separate into small vacuum bags, 1/3 filled.
  • Pull vacuum and seal on maximum pressure. Freeze.
  • When frozen, grate a block of the mix using a microplane grater making sure to separate and grate any lumps that fall off.
  • When done, bake in oven at 180°C for six minutes. Take out, break up any lumps, and mix the edges in. Place back in the oven for another six minutes. Repeat this process (with shorter baking times if necessary) until golden brown and cooked evenly.
  • Store in airtight container.
Preparation method: molasses
  • Bring the water to the boil and pour over the ground coffee.
  • Cover the container and set the timer for four minutes. After four minutes strain through a fishnet and discard any solids.
  • Weigh off 600g of the coffee into a pot, and then add all the other ingredients. Bring to the boil and then turn down to a simmer.
  • Slowly reduce until the mixture is very thick and syrupy, very dark in colour, and bubbling similar to a caramel.
  • Take off the heat and cool down in the pot. When cool, check the consistency and then store in the refrigerator. 

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