Nordic Food Lab is a non-profit self-governed institution, with the purpose of scientifically exploring the New Nordic Cuisine
In the process of making our Søl ice cream it occurred to us that we might be able to produce a savory element utilizing a similar inception. We cold infused a liter of milk with the same 30g of Søl overnight and set out to make a fresh cheese. From a nutritional standpoint this is [...]
We were extremely curious about trying a seaweed ice cream. While there is some precedence of using seaweeds in dessert applications, primarily in Asian cuisine, it features far more predominantly as a savory ingredient. After some tests, we settled on Palmaria Palmata (Dulse, or Søl) as the most likely candidate, for the often flowery aromatics [...]
Preliminary Søl Trials