Pharmakon is known for its excellent cuisine. We receive many compliments for the delicious food prepared by our kitchen team. We are often asked for recipes, so we are happy to share them. We have created an entire library of wonderful dishes. We hope you enjoy them. If you have any questions, please feel free to contact us. We are happy to help.
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About 10 muffin cups
Base:
120 g eggs
180 g sugar
1.2 dl whole milk
45 g butter
165 g all-purpose flour
2 tsp. baking powder
1 tsp. vanilla sugar
Topping:
105 g butter
105 g shredded coconut
150 g brown sugar
½ dl whole milk
Koldskål:
1 L buttermilk/thick milk
1 L buttermilk
8 egg yolks
3 dl sugar
2 vanilla beans
Zest from 2 lemons
Kammerjunker:
10 g vanilla sugar
160 g butter
70 g sugar
35 g powdered sugar
1/2 cup eggs
1/2 cup milk
335 g flour
14 g baking powder
13 g lemon zest
24 g lemon juice
Optional: a little ground cardamom
10 people:
Tart base:
250 g flour
135 g sugar
35 g chopped almonds
1 egg
200 g butter
Almond paste:
175 g chopped almonds
125 g butter
300 g sugar
4 eggs
1 dl whipping cream
75 g flour
Rhubarb:
400 g chopped rhubarb
Crumble:
50 g marzipan
25 g brown sugar
25 g sugar
85 g oatmeal
65 g butter
10 people
Rhubarb compote
600 g rhubarb, cut into small pieces
50 g water
150 g sugar
1 vanilla pod
Cream
5 dl coffee cream
30 g cornflour
50 g sugar
2 egg yolks
1 vanilla pod
Cream
2.5 dl lightly whipped cream
Crumble
50 g chopped hazelnuts
50 g butter
50 g wheat flour
50 g brown sugar
10 people
Base
150 g Digestive biscuits
60 g melted butter
20 g icing sugar
Cheesecake
60 g powdered sugar
60 g egg yolks
200 g neutral cream cheese
1 lemon (juice)
2 sheets gelatin
2.5 dl whipping cream
Rhubarb jelly
60 g rhubarb
60 g strawberries
60 g water
½ tsp. vanilla
70 g sugar
3 sheets gelatin
10 people:
Shortcrust pastry:
210 g flour
115 g sugar
30 g chopped almonds
¼ dl egg
170 g butter
Pumpkin purée with marzipan:
250 g Hokkaido pumpkin
100 g marzipan
100 g sugar
2 eggs
Pumpkin cream:
200 g pumpkin purée
100 g honey
4 dl cream
1/3 vanilla pod
10 people
20 apples, peeled and cored
½ dl water
500 g sugar
1 vanilla pod
200 g butter
10 dl coarse rolled oats
½ l lightly whipped cream
2 dl sweetened redcurrant juice (can be replaced by 150 g frozen redcurrants and 100 g sugar)
3 sheets of pork gelatin (approx. 5 g)
10 people:
White chocolate mousse:
300 g white chocolate
4 pasteurized egg yolks
2 pasteurized egg whites
3 sheets of gelatin
5 dl cream
Zest from 2 oranges
Lemon cream:
½ dl lemon juice
3 whole pasteurized eggs
45 g sugar
25 g butter
1 sheet gelatin
Cress syrup:
3 dl water
½ dl white balsamic vinegar
200 g sugar
A large handful of fresh cress
Meringue:
½ dl pasteurized egg whites
50 g sugar
Seeds from ¼ vanilla pod
10 people
Must be prepared the day before serving.
Consommé:
10 cleaned rhubarb stalks
1 vanilla pod, split
1 l water
3 dl sugar
Vanilla parfait:
1.5 dl sugar
8 pasteurized egg yolks
1 bunch chopped fresh mint
1 l cream, lightly whipped
seeds from 1 vanilla pod
10 people
1,5 kg fresh strawberries
500 g sugar or as needed
100 leaves fresh tarragon
1 liter whole milk
100 g sugar
6 egg yolks
70 g cornstarch
Vanilla seeds from 1 vanilla pod or vanilla sugar
Whipping cream
100 g hazelnut flour
100 g butter
100 g flour
100 g brown sugar
10 people
Beer bread
250 g dark rye bread without seeds and crust
100 g regular pilsner
175 g water
40 g dark syrup
80 g melted butter
50 g porter
flaked salt
Apple sauce
1 tsp. grated organic lemon zest
2 pinches cardamom
1.5 dl water
6 large tart apples (peeled and cut into large cubes)
150 g cane sugar
Seeds from one vanilla pod
Mascarpone cream
250 g mascarpone
50 g crème fraîche 38%
2 pasteurized egg whites (stiffly beaten)
2 pasteurized egg yolks
100 g sugar
2 sheets gelatin (soaked in cold water for 10 min)
Seeds from one vanilla pod
10 pcs.
300 g marzipan.
20 g chopped almonds for decoration.
10 people
1 liter whipping cream
1 vanilla pod
2 eggs
6 egg yolks
180 g sugar
150 g cane sugar
10 portion molds that can hold approx. 1.5 dl.
10 people
250 g wheat flour
135 g sugar
35 g chopped almonds
1 egg
200 g butter
Almond paste
175 g chopped almonds
125 g butter
300 g sugar
4 eggs
1 dl whipping cream
75 g wheat flour
Rhubarb
400 g rhubarb, cut into 1 cm thick slices
Crumble
50 g marzipan
25 g brown sugar
25 g sugar
85 g oatmeal
65 g butter
10 people
½ dl cognac
½ dl coffee liqueur
25 g cane sugar
25 g mascarpone
50 g crème fraîche 38%
2 eggs
100 g sugar
20 sheets gelatin
2-3 tbsp. Nescafé
12-15 savoiardi biscuits (ladyfingers)
cocoa powder for decoration
1 serving dish approx. 20 x 30 cm
10 people
5 eggs
3 egg yolks
80 g sugar
275 g dark chocolate
275 g butter
40 g flour
10 people
Chocolate mousse cake with marzipan and a tangy twist. The cake consists of 5 layers, so allow plenty of time to make it.
Mazarin base
150 g good marzipan
100 g sugar
65 g soft butter
1 dl temperate egg
Crispy cornflake base
90 g nougat
20 g white chocolate
40 g cornflakes
Lemon curd
75 g egg yolks
65 g sugar
60 g lemon juice
110 g butter
Dark chocolate mousse
70 g dark chocolate 57% melted
1.5 egg yolks
1.5 tbsp. caster sugar
2 soaked gelatin leaves
1 tbsp. cream
3 dl lightly whipped cream
Caramel mousse
110 g caramel chocolate, melted
(e.g., Callebaut brand, which can be purchased online—buy plenty, it tastes fantastic)
1.5 past. egg yolks
1.5 tbsp. powdered sugar
2 soaked gelatin sheets
1 tbsp. cream
3 dl lightly whipped cream
Decoration:
100 g chocolate chips
50 g roasted hazelnuts
10 people
200 g oat biscuits
50 g almonds, lightly toasted
125 g soft butter
3 sheets of gelatin (soaked in cold water)
6 tbsp. rum
1 lime (zest and juice)
200 g cream cheese
200 g crème fraîche 38%
100 g icing sugar
2.5 d lightly whipped cream
10 large marshmallows
1 bag of salted pistachios, shelled and chopped
400 g dark chocolate
10 cl white rum
Juice from 1 lime
10 frozen strawberries
1 tbsp icing sugar
4 dl crushed ice cubes
Fresh berries for decoration
10 people
Cold soup mousse
½ l organic buttermilk
½ l organic whipping cream (lightly whipped)
7 sheets of gelatin (soaked in cold water)
200 g sugar
Seeds from ½ vanilla pod (save the pod for raspberry coulis)
1 organic lemon (zest and juice)
Raspberry coulis
½ kg frozen raspberries
100 g sugar
½ vanilla pod
1 tbsp. water
Ginger tuiles
75 g butter
75 g sugar
20 g flour
5 g ground ginger
1 tbsp. glucose
8 g good vanilla sugar
125 g soft butter
50 g sugar
25 g powdered sugar
½ beaten egg
½ dl. whole milk
250 g wheat flour
10 g baking powder
10 g lemon zest
20 g lemon juice
10 people
Shortcrust pastry
160 g wheat flour
85 g sugar
20 g almond flour
20 g eggs
125 g butter
10 small tart tins
Passion fruit cream
200 g pasteurized eggs
125 g sugar
Seeds from ½ vanilla pod
10 passion fruits (juice and pulp)
Juice from 2 limes
150 g butter (cold, cut into small cubes)
Meringue
150 sugar
½ dl water
75 g egg whites
1 pinch salt
Juice of 1 organic lemon
Pink grapefruit sorbet
625 g sugar
625 g water
Juice from 6 organic pink grapefruits
Crispy buckwheat kernels
100 g buckwheat kernels
1 dl rapeseed oil
10 g flaked salt
Broken gel
100 g fresh passion fruit juice
1 g agar-agar (available in health food stores)
5 g sugar
Contact us using the form below, call us on +45 48 20 60 00, or write to us at bookingen@pharmakon.dk
We will respond to your enquiry as soon as possible.
Rikke Spangenberg
Senior Sales Consultant
Tel. +45 48 20 60 95
Mobile +45 50 51 60 70
rs@pharmakon.dk
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