Goose Breast

  • 10 persons
Rated 4 out of 5



1. Roll out each sheet of puff pastry to double the length and bake the bottom at 190 degrees for about 13 minutes.

2. Let them cool completely.

3. Soak the husk in cold water.

4. Heat 1 dl of the whipping cream and melt the cornflour directly in it.

5. Whip the rest of the cream and add the vanilla seeds and icing sugar.

6. Mix 1 tablespoon of the whipped cream with the hot bubble.

7. Then mix the cornflour into the whipped cream.

8. Put the cream in the fridge for at least 1.5 hours.

9. Spread the prune cream in a long strip on each of the bases.

10. Put the cream in a piping bag and put it on the sides and on top of the prune cream.

11. Roll out the marzipan on a floured board and place it over the cake, then carefully trim the sides.

12. Put the goose breasts in the freezer for a few hours.

Garnish :
Melt the chocolate over a water bath and make a thin pattern over the cakes. Decorate with wood sorrel if desired.


Did you know that we have a wide range of different fruit and berry products? At Skælskør Frugtplantage® you will find everything from beautiful, colourful and tasty jams to fruit porridge in a wide variety of flavours. Our aim is to offer you, the consumer, a wide range of delicious flavours that meet your needs without compromising on good, traditional taste and quality.