The pastry is created by Annie Hesselstad, this year’s Nobel pastry chef as well as Artipelag’s head of pastry.
The Nobel pastry consists of cream cheese mousse with plum compote flavoured with star anise, sablé base, quinoa puffs, browned butter and chocolate from Malmö Chokladfabrik, mirabelle ginger glaze and Mirabelle puree.
Price SEK 90
Contains gluten, lactose, egg, gelatin
The pastry is available in a limited number per day.