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Konstantins ice cream pirogue – “Green Gourmet” 1994

  • On May 20, 2013

Ice Cream Pirogue


  • On February 27, 2013

Invented by Konstantin in 1994. Green Gourmet Restaurant in Södermalm Stockholm at the Swedish Vegetarian Society Head Quarters

Piroge bread: Haselnuts(40%), Vanila,pine seeds(10%), Dates(50%)

Ice cream: Frozen: Blueberries, Durian, Strawberries, Banana; Then: Chios-Mastiha,Vanilla, Sunflower-Lecitine, little bit of seasalt and fresh ginger.

For NOT to geting sticky: Raw: Carob & Cacao.

Dust with carob or cacao or both on a light disc in order not to get sticky.

First: 1) Make Round  cakes and put in the middle the pasta, when all fruits are ready from the foodprocessor.

2) Fold the dough  and the use a fork press and dust again with the carob. what is left around cut with aknife and save it to make Afroballs.

3) Put them then in the freezer for some hours.

Sauce: Grated lemon, Vanila, cocos flour, cashew nuts, ricemilk.

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